Looking back over old photos and reminiscing over the treats I used to make whilst procrastinating study inspired me to whip up a cashew cheesecake creation. Its delicious and perfect for satisfying that sweet tooth craving.
This delicious intolerance friendly granola is vegan, gluten-free, refined sugar-free, fruit-free and nut-free so it is suitable for most people with intolerances or great as a base to add your own favourite extra too.
Eggplant and zucchini are a match made in heaven, especially when they’re coupled with a rich tomato sauce, baked almond feta and dried porcini mushrooms. This bake is served with brown rice, nutritional yeast and green beans.
Ye old glorious golden mylk is the perfect anti inflammatory beverage to warm you up and leave you feeling satisfied. Once you have taken it off the heat for a few minutes it will thicken to resemble the consistency of custard or Italian hot chocolate (mine does anyway).
This recipe resulted from an attempt to use up the vegetables in my fridge. The leeks, silverbeet and kale were gifted to me straight from my parents garden. Feel free to use any leafy green for this recipe.
Buckwheat is an excellent substitute in porridge for those who can’t have oats. Whilst the consistency is different, when cooked with a combination of comforting spices and chia seeds it is transformed into a delicious warming gluten free dish.