Sweet potato and lentil bake with cashew and rosemary cream (GF, soy-free)

Good afternoon from sunshine Australia! …. whereby I’m probably the only person who much prefers to be in the other hemisphere where it’s snowing and cold. And where it’d be perfect to have a big, delicious tray of this golden sweet potato and lentil bake to warm my heart and soul. If you’re suffering in the middle of the desert like I am, don’t worry- praise the gods for good air-conditioning!

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Creamy garlic pasta (without the cashews!) (GFO)

It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.

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4- ingredient chocolate mint tart (GF)

Good afternoon (or morning, depending on which hemisphere of the world you are located at ☺) everyone. I hope you all had a wonderful Christmas with your loved ones. I though I would share this ridiculously easy chocolate- mint tart that I made recently for dessert. Christmas came early for me this year when I was generously sent a basket of goodies from Unique Health Products that coincidentally included one of my favourite chocolates ever!  I decided to use the mint and cacao nib flavour in this tart. Although there are some strange (joking!) people out there who dislike the chocolate mint combination, this tart is so easily adaptable so long as you use a good-quality chocolate. 

One of my favourite foods is toasted almonds and for this recipe, I simply roasted organic almonds in the oven at 190C for ten minutes however that is totally optional. It is the perfect flavour combination with the caramel-ly medjool dates and the creamy chocolate. The base of the tart can also be easily adapted to the ingredients you have on hand. Think walnuts, hazelnuts, cashews or even sunflower seeds if you are nut-free. The dates could be substituted for dried apricots or dried figs. All that matters is that you provide an adequate consistency to allow the mixture to bind properly- after all, it is the base of your tart!

Did I also mention that this tart contains only four ingredients?! And that it takes less than an hour to be ready, including freezing time? Well I just did and boy, its amazing especially for someone like me who isn’t fussed with recipes that are over-fiddly, time-consuming or contain numerous ingredients. Let me know if you make this recipe- you won’t be disappointed! As long as you make sure you use a good-quality coconut cream…. not one of the low fat varieties  or coconut milk otherwise your tart filling won’t completely set.


Serves six (or one…maybe two)

1 cup roasted organic almonds

8-9 organic medjool dates, pitted

270ml of coconut cream

1 block of your favourite chocolate- I used Bennetto Natural Foods mint and cacao nib chocolate


  1. In the food processor, add the pitted dates and blitz until it forms a paste before adding the almonds. Blend until the mixture resembles a fine crumble and you can bind the mixture.
  2. Line your tin of choice. I used a tart tin with a removable base and lined the bottom of it. Pour the almond and date mix into the tin and press evenly, making sure there are no gaps. Place in the freezer while you make the filling.

2. In a small saucepan, pour the coconut cream in and heat gently. Once it starts simmering, take the saucepan off the heat and add the chocolate of choice. Stir the mixture until smooth.

3. Once the chocolate mix has cooled for 10-15 minutes, pour it over the base of the tart. Ensure the filling has evenly covered the base and smooth with the back of a spoon if needed. Place in the freezer for at least minutes and decorate as desired. Serve directly from the freezer or thaw/refrigerate for a mousse-like consistency. NOTES:

✺ The chocolate can be easily adapted to a flavour of your choice or have on hand. I have made a orange and chilli (don’t freak out- it was so delicious!) one as well as sour cherry and goji berry one.

See how simple that is in comparison to some other healthier desserts? I hope you enjoy.

Have a Happy New Year pals and I look forward to sharing more recipes next year. ❂

Much love,

Di ♡

“Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.” Khalil Gibran.

Hummus stuffed mushrooms (GF)

My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.

Although these baked mushrooms were the main aspect of my dinner, they would also make a wonderful side dish for any occasion including Christmas lunch/ dinner! Thanks to the hummus, they make a wonderful source of protein, healthy fats from the olive oil and tahini and when served with a grain or root vegetable, make a complete meal loaded with the necessary macro and micronutrients. Also, a little tip is to place your fresh mushrooms in some sunlight as it absorbs the vitamin D that you will absorb during digestion!


6 medium- large portobello mushrooms

Extra virgin olive oil to drizzle

Balsamic vinegar to drizzle


1.5 cups cooked chickpeas

3-4 shallots

2 garlic cloves

2 TBSP unhulled tahini

1 tspn cumin seeds

1/4 cup extra virgin olive oil

Salt & pepper to taste


  1. In a blender, add the chickpeas, shallots, garlic, tahini, cumin seeds and olive oil. Blend until smooth. Add filtered water to get to your desired consistency. You don’t want the hummus too thin- you want to be able to stuff the mushrooms without it runnings over the sides of the mushrooms.
  2. Preheat the oven to 190C.
  3. Peel the mushrooms if required. I usually keep the skin on if the mushrooms are organic. There is no need to cut the core out of the mushrooms. Place the mushrooms on a baking tray.
  4. Using a teaspoon, stuff the mushrooms neatly. When you have stuffed all the mushrooms, drizzle them with a generous amount of olive oil and balsamic vinegar.
  5. Bake the mushrooms for 30 minutes.
  6. Serve with your favourite roast vegetable or salad. Enjoy!

I hope your Summer (or Winter in the northern hemisphere is full of joy at this time of the year. Have a safe and Merry Christmas and a Happy New Year. 

Much love,

Di ♡

“When you own your breathe, nobody can steal your peace.”- Anonymous.

Broccoli, herb and mungbean loaf (GF)

I have a current obsession at the moment. That obsession is making bread simply out of legumes and vegetables- nothing else! To be honest, it all started with an intention to make falafels using mung dahl however I couldn’t be bothered rolling them into balls so I poured the mixture into a lined tin and made a loaf! I was rather surprised at the outcome to be honest; a light but filling loaf that is gluten-free (and vegan friendly) as well being high in fibre and protein.

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Slowcooked mushroom and butter beans with steamed artichokes and roast potatoes (GF)

Good evening (to those in the Southern Hemisphere!) lovely humans. I hope all has been well. I have been a little absent from this platform for awhile as my husband and I have been on a much-needed getaway amongst the ups and downs of the IVF journey. Oh, did I also mention that I have a giant essay worth half the semester’s marks. I thought I’d pop on here and post the recipe for this slowcooked butter beans stew which we had with some steamed organic artichokes and roast rosemary potato.

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