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Vegan pavlova recipe with mango and passionfruit

Blueberry and vanilla bean ice-cream

Creamy vegan chocolate ice-cream- with only 5 ingredients

No bake vegan brownies with almond butter frosting

Eating the rainbow

Tips for a healthy liver

Healthy vegan beetroot muffins with avocado frosting

Vegan pavlova recipe with mango and passionfruit

I trialed and tested this vegan pavlova recipe last summer, and it took a while…

Blueberry and vanilla bean ice-cream

It is berry season here in Australia, and that means berries seeping into just about…

Creamy vegan chocolate ice-cream- with only 5 ingredients

Look no further- this ultra creamy vegan chocolate ice-cream is only 5-ingredients, deliciously decadent, has…

No bake vegan brownies with almond butter frosting

These No bake vegan brownies with almond butter frosting are one of my most made…

Eating the rainbow

Tips for a healthy liver

The following tips for how a healthy liver (and life) are written by our lovely…

Healthy vegan beetroot muffins with avocado frosting

These healthy, vegan beetroot muffins are made with only one-bowl, and ingredients you will already…

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An extra benefit of working from home? You can make these macerated vanilla + strawberry toasts, and feel extra fancy before 9am. Top with whatever herbs you have growing in the garden: at the monument, it’s lemon balm and mint for me 😛🤤. .
I’ve decided there is enough noise around covid, and I’ll very rarely mention it here. There is ALL the info everywhere, and I don’t need to add to it. So- I’ll spend my time producing easy, delicious recipes for you. Sound good? Any requests? What ingredients do you have in the pantry? What DONT you have? .
Ingredients

8 slices of fruit toast
500 grams fresh strawberries
2 Tbsp coconut sugar
1/4 tsp vanilla bean powder (optional)
Coconut yoghurt
Mint leaves
Maple syrup

Method

1. Rinse and dry strawberries, then hull and slice in half. Set in a bowl and top with coconut sugar and optional vanilla. Stir to combine, then allow to sit for 30-60 mins, or until natural juices begin to release.

2. Once the strawberries are ready, cook fruit toast and top with coconut yoghurt, macerated berries, baby mint leaves and a drizzle of maple. Enjoy immediately.
Note- the macerated berries will keep in the fridge for 12-24 hours only, so it is best to make and enjoy on the same day

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3-ingredient peanut butter cups- hit save, and get your kiddies (or just your fine self 🤘🏽) in the kitchen this week! FYI Mayvers PB is half-price at woolies this week, too 💃🏾 •
I have been obsessed with these little cups since coming up with the recipe, and it’s so adaptable. Whatever chocolate, nut/seed butter and nuts/seeds you have it the pantry- it works, and the kids have fun mixing it all together and getting covered in the delicious mess. .
3-ingredients nut butter cups. .
Ingredients.
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70 grams dark chocolate.
3/4 cup dark roast/runny peanut butter.
2/3 cup macadamia, chopped.
30 g dark chocolate (extra, to finish)
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Method.

1. Add chocolate to a heat-proof bowl, and melt over a pot of simmering water.
2. Once melted, remove from heat and add peanut butter and macadamias. Mix well, until silky and even. Pour between 10 mini silicone cups, and set in the freezer.
3. To finish, top with the extra melted chocolate.
4. Store cups in the fridge, or freezer if you don’t wanna eat them all in one sitting 😉 😆. •
Notes:
1. If you don’t have scales, but a 100g block of dark chocolate and use 3/4 of it for the cups.
2. You can swap the peanut butter for any nut butter, but I personally recommend one that is roasted and on the runnier side: cashew, macadamia or almond butter would work well, as would tahini or sunflower butter!
3. I personally recommend buying a nut butter that contains only 2 ingredients: nuts and salt.

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Wild rice and avocado salad with charred broccoli. I love making this salad with bloomed wild rice, and if you’re at home in isolation you finally have time to BLOOM your wild rice. You see, every cloud does have a silver lining! For real though- what a week. Its been so tough on many accounts, and I hope you’re all doing ok. I’ll be here, supplying lots of easy + wholesome recipes, and I hope it gives you (and your family) some job over the coming months. If there are any ingredients/recipes you’d like me to hero, tell me in the comments. I’ll do my best.
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And bloomed wild rice? Yes! You add the wild rice to warm water (about 30-35C) for 6-8 hours (you’ll need to keep adding warm water over the day), and it’ll open like a little flower, petals and all! It’s fun to watch, and super delicious to eat.
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Goji berries add a big dose of minerals (and iron) to this salad, but you can sub for your preferred dried fruit (currents, cranberries etc) xx

Ingredients

1 cup wild rice, rinsed
3 cups veggie stock (or water)
1 large avocado, wedged
1/2 head broccoli, cut into 1cm steaks
1 Tbsp olive oil
1 tsp lemon juice
1/2 tsp salt
pepper
1/4 cup activated pecans
1/4 cup goji berries

DRESSING

1/4 cup apple cider vinegar
1 Tbsp olive oil
1 tsp pure maple syrup
1 tsp dijon mustard
Method

1. Add rice and stock to a medium saucepan. Bring to the boil, and cook on a medium heat (partly covered) for approx 45 mins, or until water has evaporated
2. Once cooked, rinse and set aside to cool.
3. Whisk together olive oil, lemon salt and pepper. Heat a medium skillet, and brush oil mixture over both sides of broccoli. Cook on the hot skillet for 3-4 mins each side.
4. Meanwhile, mix dressing ingredients together. For best results, use a blender (I use a stick blender)- you can use spoon, but you won't get a completely emulsified dressing.
5. Add cooled rice, pecans, goji berries, avocado and cooked broccoli to a bowl. Stir through dressing, and top with micro herbs (optional) and serve immediately

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Maple and gingerbread sheet cake. You’ll need pantry staples only for the actual cake itself, and I like it without the frosting (for a healthier version) too. You can easily omit all the spices and double the vanilla, or throw some frozen berries/strawberries in there to mix up the flavour. Baking is my girls favourite past times, and it’s such a great activity for creative minds 🙂 Lots of ppl made this last year when I payed it, with great reviews!
Maple and gingerbread sheet cake

1 1/2 cups (225g) Plain flour
1 1/4 tsp baking powder
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup pure Canadian maple syrup
2 Tbsp (40ml) light-flavoured oil
1/2 cup (90g) brown sugar
1 tsp vanilla extract
1/4 (65g) cup coconut yoghurt
1/3 (80mL) cup preferred milk
MAPLE FROSTING

3/4 cup + 2 Tbsp (200g) vegan butter
1 1/4 cups (150g) icing sugar, sifted
1/3 cup + 1 Tbsp (100mL) maple syrup
1 tsp vanilla extract

Method

1. Preheat oven to 170 degrees C, and grease and line a small loaf pan (mine was 15 x 28cm). 2. Sift flour, spices and and baking powder into a large bowl. Set aside.
3. Add remaining ingredients to a small bowl, and whisk together. Pour this mix into the flour, and gently combine until just mixed together and smooth. Pour batter into lines cake tin, and gently smooth out with a spoon or spatula.
4. Bake for 30-35 mins (I found 32 perfect in my oven), until cooked when checked with a skewer. Allow to cool 5 mins before gently transferring to a wire rack to cool completely.

5. To make the frosting, add all ingredients to a mixing bowl and beat with electric beaters until light and fluffy. Spread onto cooled cake, then top with candied pecans (optional) and an extra drizzle of maple syrup.

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Sometimes all you can do is focus on what is in your control. Maybe that’s quality time with your kids, creating giggles, providing your body with nourishment or your mind with calm. It’s the little things, right? It’s hard staying present with so much going on, but I know for sure it’s what my family needs- so grounding down into the daily events is what matters to me right now. What are you doing to stay present? How are you navigating what’s going on with your kids? Are you telling them what’s going on, or not? .
But hey. Here’s an immune boosting smoothie I made a while ago. Honestly though- all plant based wholefoods have a positive effect on the immune system in my opinion. Eat those, and you’re doing great 👌🏽
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Papaya, ginger and raspberry immunity bowl 🍌🤘🏽
Ingredients.

1/2 papaya cute into cubes (skin removed) and frozen first
1 cup raspberries
1/2 cup activated buckwheat (or sub for cashews)
2 cm length fresh ginger, skin removed
2/3 cup coconut milk
2/3 cup water

Method.

Add everything to a high speed blender. Blitz and very smooth. Enjoy immediately, topped with what ever you fancy!

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You’re stuck at home, you need something delicious. I got ya covered.
This Cashew caramel slice is good enough to cheer anyone up ✌🏽I really need to remake this, so I can rephotograph it... old school AS 😂🙈
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You’ll need:
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BASE

3/4 cup pecans
1 1/2 Tbsp coconut flour
1/3 cup cacao powder
9 medjool dates, pitted
Pinch of good-quality salt

1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)

2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
3. Press dough into the lined tin, creating a firm and even base layer

CARAMEL LAYER

2 cups medjool dates, pitted
1/2 cup roasted cashew butter
1/4 cup rice malt syrup
1/4 cup mesquite powder (or lacuma)
1/2 tsp good-quality salt
1/4 cup coconut condensed milk
1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.

2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.

CHOCO TOP

1/4 cup coconut oil, melted
1 Tbsp roasted cashew butter
1/3 cup rice malt syrup
1/3 cup cacao powd

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Vegan lentil lasagne 🥰 for the pasta lovers! 🥰 Heart and delicious, and a total fav x
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You'll need:
🍝
2 cups cooked brown lentils.
1 cup vegetable stock.
2 Tbsp olive oil.
1 brown onion, finely diced.
4 garlic cloves, crushed.
1 large carrot, grated.
1 large zucchini, grated.
1 tin diced tomatoes.
1/3 cup tomato paste.
2 Tbsp balsamic vinegar.
4 sprigs fresh thyme, leaves removed.
Salt and pepper.
🍝
White sauce.
🍝
1/4 cup vegan butter.
2 Tbsp flour.
350mL plant milk.
1/4 cup nutritional yeast OR grated vegan cheese.
8-10 sheets Lasagne sheets.
🍝
Method.
🍝
1. Preheat oven to 200 degrees C.
2. Heat a large frypan over medium heat. When hot, add onion and cook till translucent. Add garlic and cook for 30 seconds. Add carrot, zucchini and cook balsamic vinegar and cook for a further 2 mins.
3. Add remaining ingredients then bring to a boil. Reduce heat and simmer for 10-15 or until tender.
4. Meanwhile, make white sauce. Melt butter in a saucepan. Turn off heat and whisk in flour. Once whisked, add milk and yeast/cheese. Return to heat and whisk until you bring to a boil, seasoning with salt and pepper.
5. Assemble your lasagne. In a large baking tray, add a layer of the lentil mix, top with white sauce and then a layer of Lasagne sheets. Repeat with more layers, finishing with a white sauce layer on top. Top with extra vegan cheese (optional) and chopped parsley and bake for 30-40 mins.

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This creamy garlic and pea spaghetti is so quick and easy to make (with only a few ingredients), and delicious! I made this for me and my fam tonight, but with giant rigatoni, lots of broccoli and greens stirred through. T’was SATISFYING!
SAUCE INGREDIENTS.
6 large cloves garlic
2 cups plant milk (I used Bonsoy)
1 Tbsp rice flour
1/2 tsp smoked paprika-for sauce
1/2 tsp salt
1/2 cup grated vegan cheese
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Method.
1. Set a small saucepan to the boil, and then cook frozen peas until vibrant and just cooked. Drain and set aside. .
2. Meanwhile, bring 5L water to the boil. Once boiling, and a good amount of salt and cook pasta as per packet instructions.
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3. Toast garlic cloves in the oven (in a little oil) for 5 mins, or until browned. Once roasted, add to a blender with remaining ingredients, except the cheese. .
4. Transfer sauce to a saucepan, and heat over medium flame (it must get to boiling point to thicken- whisk continuously). Once hot, turn off heat and add cheese and whisk until smooth. Stir through freshly cooked pasta, peas, chilli flakes and then top with fresh herbs if desired xx