The universal nut butter recipe


Gone are the days where preserves and peanut butter are the only things one would spread on toast.  The market for nut butters has been experiencing a huge surge in the last decade or so.  They’re delicious and versatile sources of fat and protein for vegetarians and vegans.  What’s not to like?

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Fruit & nut rawnola recipe


As the spring equinox nears, the promise of warmer days (even in the UK) proves exciting.  Recently, my bowl of oats have been failing to fully satisfy me in the mornings.  Thus, trial-and-error lead me to the conclusion that raw breakfasts may be my new heroes for Spring days ahead.  This fruit and nut (oil and refined sugar-free) rawnola have been one of those.
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Raw plantain and date smoothie

Plantain cover

Many people have spent years of research and precious money on finding the ‘perfect’ hangover cure.  While I think cures are person-dependent (different physiologies etc.), I may have accidentally concocted my perfect vegan (and zero waste) hangover remedy.

Vegan alcohol is a realm I am yet to explore. With news such as Guinness becoming vegan-friendly, after hundreds of years of using isinglass in its filtration method, I believe the market for vegan alcohol will expand enormously in the future, with mainstream brands following suit.  I’m a pale-loving gal, and I’m so stoked to find that BrewDog is also vegan-friendly

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Crisped cavolo nero winter salad

Processed with VSCOcam with f2 preset

I have always thought salads were a meagre territory.  I’d happily dig into one for lunch or a light supper, but the thought of conjuring one up for creative purposes sound banal.  Writing up a recipe for some leaves and cherry tomatoes did not seem like any fun.   Continue reading “Crisped cavolo nero winter salad”

Cavolo nero and chickpea penne


I have had an epiphany in the form of a 10-minute pasta wonder this week.  It contains the “darling of the cooking world.”  Black kale, or cavolo nero, is a dark green, leafy veg used in many Tuscan kitchens for centuries e.g. in the classic ribollita soup.

My parents know the way to my heart is fruit & veg – what can I say, I’m a simple gal – and this week, it was in the form of a large bunch of black kale.  Though the namesake of this blog may suggest I am a bit of a brassica expert, my cavolo nero knowledge is somewhat limited; this recipe is for anyone stumped on what to make when presented with a bunch of this stuff.  I have your back.

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Basic Overnight Oats

It’s crazy to think that as an oat and porridge enthusiast, I have scoured my blog for an overnight oats recipe and found none.

I must admit that porridge > cold cereals/smoothies for me on most days, however, the ease of soaking oats overnight has been a blessing in disguise.  From being able to get extra zzz in bed to providing me with a quick post-work-out fix, it is handy to have a batch in the fridge of this creamy concoction for when life happens.

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Spiced apple and sultana oat cookies

Cookie selfie / Celfie
Cookie selfie / Celfie

As everyone digs out their best pumpkin recipe in the next few weeks, I am busy perfecting many meals and bakes featuring apples.  I have nothing against pumpkin and spiced lattes, just that I was never surrounded by them growing up.  Autumn always brings nostalgia, and apples perfectly represent that.

Cox, royal gala, pink lady, Suffolk pink.  They have become firm favourites in our fruit bowl.  A year ago, only the pink lady and Bramley varieties were the apples of my eye (sorry – I could not resist!).   Others were mere reminders of the bruised fruits brought in by friends and families when their respective trees were in full bloom; powdery, soft, and tasteless at times.

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