vegan

This is even quicker if you have the rice left over from a previous night and ready to go. Simple with delicious flavours, this dish is full of fibre, protein, magnesium and B vitamins.

With a balancing combination of 6 organic, supercritical extracts (calendula, seabuckthorn, rosemary, pomegranate, licorice and honeysuckle), hydrating shots of organic aloe vera and shea butter, and a host of replenishing oils, including cold pressed rosehip and jojoba oils, this luxurious vegan moisturizer has been designed to keep your skin on an even keel.  It’s one […]

The combination of peas, mint, ginger and lemon is so delicious. When I make this dish, I always have a second helping.

My mum’s spaghetti bolognese was the best! I could have eaten it every night as a kid; it was my favourite dinner. This is my wholefood plant-based version. I replace the mince with carrot and celery as they give a great depth of flavour and delicious mince-like texture. Enjoy!

In this recipe, I use pumpkin and zucchini for lasagna and a cashew béchamel sauce. Double the recipe and make another tray at the same time, then freeze in portions for later. It will make those days when you get home late super-easy.

Focaccia bread is one of the easiest breads to make as it requires very little rising time. I’ve topped this recipe with olives and rosemary, but you can use roasted pumpkin and goat cheese or just have it plain with no topping.

Risotto isn’t just a lunch or dinner meal, it can absolutely be a dessert or breakfast! I’ve combined my go-to protein-charged grain, quinoa, with the creaminess of coconut milk, raw cacao and cinnamon to give this risotto a sweet edge without the heavy sugar load. You can enjoy it as a nourishing dessert with any kind of fruits. I love stone fruit with this delicious dish.

Porcini mushrooms give this risotto a rich, earthy flavour. If you have leftovers, form them into balls or patties and bake in the oven until crisp on the outside. They make the best burgers.

As a mum and nutritionist, I’m always trying to find more nourishing ways to create the family favourites — especially when it comes to cookies! For this delicious recipe, I’ve swapped traditional ingredients such as butter and flour for tahini and almond meal. The combination not only delivers high-quality essential fatty acids and fibre but keeps tummies satisfied for much longer, too. An absolute winner for all the family.

For as long as I can remember there has been a healthy version of icy poles in my life. My mum used to make them with fresh juice for us as kids and when I started my own family I decided they’d be a tradition I’d continue. Kids and adults love an icy pole treat and it’s lovely to know that they can be enjoyed with good-quality nutrition. I’ve supercharged these delicious icy poles with essential fats and calcium from tahini, fibre and sweetness from bananas and a kick of cinnamon to balance blood sugar levels, too.

The whole family will love this pumpkin soup! Adding tahini gives the soup a nutty flavour and creamy texture, plus it’s loaded with plant-based calcium.

I’ve been making versions of these biscuits since the kids were little. The original recipe is inspired by Jude Blereau. They are a great everyday biscuit sweetened with maple syrup and lend themselves to any sort of flavouring — ginger, chocolate, cardamom. I have used star anise here as I love the little aniseed hit.