These are the best peanut butter balls in the world. This statement maybe an exaggeration, but seriously, these peanut butter balls are absolutely delicious! They are healthy and super-easy to make. They contain no weird ingredients, but good, plain, simple ingredients: peanut butter, maple syrup, coconut flour, unsweetened cocoa powder, coconut oil, sea salt and vanilla extract.
The original peanut butter ball ingredients always gave me Continue reading
I was so very excited to make and eat a WHOLE pumpkin cheesecake-esque dessert (and not have a reaction to it). Although, it doesn’t come anywhere close to my dairy-laden spiced pumpkin cheesecake, it’s a great dessert nonetheless. It was gone within 3 days, and it was just me eating it!
The base/crust is made with oats, walnuts. coconut oil, maple syrup and spices, and is sooooooooooo delicious; similar to a really good oat cookie. The filling is made with cashews, pumpkin, coconut oil, maple syrup, coconut sugar, lemon juice, vanilla and spices, Continue reading
Coconut bliss in one bite. This fudge is creamy, barely sweet and packed full of coconutty goodness. It’s nutritious, dairy- and refined sugar-free and made from just 5 ingredients: coconut, coconut oil, dates, vanilla and salt. The pieces can be dipped in chocolate if desired. For me, they didn’t get that far… they went straight into my stummy.
A couple of tips: use a freshly opened package of coconut and the plumpest Medjool dates you can find. I like using these.
Warning: these are pretty addictive. I ate one piece after another, and then returned to the refrigerator to get another piece. Eventually, I just took the whole container and sat down. Continue reading
I’ve been using almond milk since I went dairy- and soy-free. I don’t drink it by the glass, but rather put it in smoothies or in my porridge/oatmeal. There are two problems with store-bought almond milk: (i) most are made from conventional almonds, and (ii) all contain some sort of gum that I’m allergic to. Fortunately, I’m not allergic to carrageenan, but I do not like what I read about this stuff, so I wanted to find a healthier alternative.
Homemade almond milk is so easy to make, and best of all, if you like it sweetened, you can sweeten it with your chosen sweetener. If you’d like to add other flavorings such as cocoa or vanilla, you can also do that. But best of all, there are no weird ingredients in it. Continue reading
How much more simple could a “pasta” dish be? The best part of this dish is that the “pasta” is actually squash, so it’s low in calories, high in fiber and actually good for you.
Spaghetti squash does have a different texture to pasta. It’s slightly crunchy, but in a good, moreish kind of way. I’ve only ever had one mushy squash, and I think it was because it was an old squash, but I’ll never know now.
There are many complicated ways of cooking spaghetti squash to get it to release its wonderful strands, but I find the easiest, most convenient and economical way is to cook it in the microwave. To get longer strands, cut the squash across the length. Continue reading
Wow. Just, wow.
The flavor and texture of this apple tart will make you sing and dance. What’s best is that it contains no gluten, no refined sugar and no xanthan/guar gum. It’s plant based, delicious and does not contain a myriad of weird flours that you’ve never heard of. The ingredients are clean, simple and nutritious. The pastry/crust is made from blitzing together millet flour, almond flour, coconut oil and salt, and the filling is made from sliced apples, lemon juice, maple syrup, flaked/sliced almonds, glazed with fruit-sweetened jam/preserves/fruit spread. The pastry/crust is crisp, has a great flavor and just the right amount of sweetness, and the apples, when cooked just right, are Continue reading
Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).
This lasagna was so good, I had two of the pieces shown. Continue reading
I haven’t had guests over for dinner for quite some time. I think this was the first time for A and I. If there is to be dinner, there always has to be dessert! Since I’m now gluten-, dairy-, soy-, meat- and refined sugar-free, it was going to be a little bit of a challenge. The main course consisted of poached cod and parsley sauce (peanut sauce for me), baked potatoes, carrots and asparagus. Dessert was banana cream pie (raw vegan one for me). I have to say, I certainly was NOT suffering Continue reading
… homemade, with no refined sugars or other weird stuff. This smooth, rich, melt in your mouth chocolate is made with just three ingredients: coconut oil, unsweetened cocoa powder and maple syrup. It’s pure unadulterated deliciousness.
The reasoning behind me creating this recipe was because I was craving chocolate. The only problem is that I now have developed a sugar sensitivity, where every time I eat it, I have an eczema outbreak. This unfortunately includes eating it in chocolate. On top of that, so many chocolate bars out there contain soy, another thing that brings me out in a rash. There is one chocolate I used to dig, and still do, but choose not to eat it due to the sugar, it’s the Continue reading
Oh. My. Word. This raw carrot cake is absolutely unbelievable. You will NOT believe that it is raw, nutritionally dense and packed full of all the good stuff. The good stuff being fruit, nuts and oats (gluten-free, of course!) There is no gluten, dairy, eggs, gums, refined sugar or weird flours that you cannot pronounce/have no idea where they come from. You will not have to switch on your oven, but you will need a food processor.
The cake is made from oats, dates, dried pineapple (note: not crystallized), coconut, cinnamon and carrots (d’uh); the frosting is made from raw cashews, lemon juice, coconut oil and maple syrup. The best part is, the longer you let this cake sit, the better it tastes. Continue reading
This soup will warm the cockles of your heart. It’s hearty, nutritious, packed full of flavor and ideal for a cold winter’s night. Best of all, is that it’s vegan, that’s right folks, a plant-based soup that is hearty. For meat eaters, you really don’t miss the meat here. It’s another great way of getting more leafy greens and other veg into your diet.
You can use any variety or combination of beans you wish. My favorite combination is black beans and kidney beans. Next time, Continue reading
Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.
I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home. Continue reading