Carrot, hemp seed and cashew pesto with buckwheat pasta (GF)

Goodafternoon sweet souls, wherever you are in this magnificent world. I’m sorry that I have been a little M.I.A due to the joys of work and our latest IVF adventure (pop over to IG as I save it all under my “IVF” highlights). We recently popped into Farmer’s Markets on Manning on the weekend whilst we were in Perth- probably my most favourite farmer’s market to visit when we have a free Saturday morning. As usual, we stocked on a lovely range of locally-grown, organic and farm-fresh fruit and vegetables. We found a fresh kohlrabi which I have never eaten in my life and I am still trying to figure out what to do with it. I also picked up a bunch of beautiful baby carrots and decided to recreate a pasta dish I made awhile ago.

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Fig, tahini and buckwheat muffins (GF)

Good evening my friends. Apologies for the absence as I have been rather busy in life! A combination of work, study and leisure to be honest. I have still been busy in the kitchen cooking and baking including these fig, tahini and buckwheat muffins which have been perfect for a little Autumnal snack for the 3pm afternoon slump.

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Zucchini, banana, hazelnut chocolate cake (GF)

Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.

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No-bake quinoa, tahini and rose muesli bars (GF)

Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.

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Calendula, carrot and turmeric chai cookies (GF)

On this day I had lots of organic carrots that I purchased on special. On this day I was craving carrot cake. On this day I was also craving cookies. All healthy and vegan versions of course. Combine all this and I have a tray of carrot cake cookies laden with secret untraditional ingredients- because that’s how I roll….roll into bed with a  belly full of cookies that is!

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Homemade flatbreads with chilli chickpea and crunchy kale chips (GF)

I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!

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Blueberry and passionfruit oat crumble (GFO)

I’ve been craving a combination of crunchy oats and coconut morphed with blueberries for ages after strolling through Pinterest and decided to come up with this dish. It is so healthy, loaded with healthy fats, complex carbohydrates, protein and fibre to keep you full and satisfied. These are perfect for breakfast or just as a snack with a side of coconut yoghurt or coconut cream!

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