Recipe

Two of my favourite go-to soup ingredients feature in this recipe. They’re both rich in flavour and plenty of beautiful antioxidants to boost your body and protect it from the effects of stress. Ready in under 30 mins — go!

I love recipes that are super-quick yet so abundant in flavour, high-quality nutrition and colour — this one ticks all those boxes.

The past year my baking has transitioned a lot to learning and creating with plant-based ingredients. It’s been a year of delicious afternoon teas including this recipe for vegan carrot cake.

I’ve remade this traditional sweet of New Zealand with all plant-based ingredients, and given it a real hit of ginger to stimulate circulation and warm the body. It’s the perfect afternoon tea treat with edge for the cooler months of the year.

This recipe is a great one to cook with kids — they love getting their hands into it. If they don’t love cinnamon that’s okay; just remove the topping and let them pop some honey or butter on top when it comes out of the oven instead.

This dish is the easiest and healthiest afternoon treat and is the perfect way to use up leftover vegetables in the fridge. Add some feta or ricotta if you want some extra creaminess but it’s equally delicious without. This slice can be served either hot or cold with an accompanying salad.

Ulu Hye offers a sustainable and healthy solution to plant-based milk offerings. One small, reusable jar makes a whopping 10 litres of homemade milk. Try it in these delicious vegan recipes, perfect for summer.

Jicama has a sweet and nutty flavour which goes perfectly with sweet potato in this potato salad. It’s worth taking the time to make your own mayonnaise for this recipe, as this way you’ll know it’s made from quality ingredients without any refined vegetable oils.

Jicama is a fantastic alternative to potato if you follow a low-carb or keto lifestyle. It has a sweet nutty flavour and can be eaten raw or cooked. Like potatoes, jicama is a rich source of vitamin C, as well as inulin which is great for gut health.

This colourful salad is light, fresh and zingy. The trick, I believe, is to try to cut all of the ingredients into similar-sized juliennes or matchsticks. You can get some great julienne peelers these days that will make light work of the job. I love serving this with chicken.

A Mexican friend taught me this recipe and I love it. It’s just as good with only cucumber if you can’t get your hands on jicama. I’ve added celery too because I love the freshness. In the original recipe my friend used a tablespoon of mayonnaise — you can definitely add that too!

Whip up a quick vegetarian curry in no time! Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.