I tried the hard taco shells many moons ago, and I really didn’t like them. I’m more of a soft tortilla gal, and since I find the gluten-free tortillas so unpalatable, I use more natural wrappers, such as collard greens, lettuce, or in this case, roasted seaweed. Yes, nori sheets… wonderful and versatile! Continue reading
These wraps are simple, fresh, light, healthy and extremely delicious. I made them for my birthday lunch. I was not disappointed! Since then, I’ve made them numerous times for dinner. I devour them. The nori sheets make a great alternative to flour tortilla wraps, minus the gluten and carbs.
I make my own hummus for these wraps, and why not? I think I’ve only purchased store-bought hummus once and that was when I was on a road trip and wanted something to eat with my vegetables. It wasn’t great. Homemade is best! My favorite hummus is not the traditional chickpea (garbanzo beans) with tahini variety, but a black bean hummus without the tahini (great for people with a sesame seed allergy/sensitivity). Continue reading
One day I ran out chickpeas (garbanzo beans) when I wanted to make hummus, so used black beans instead. I’ve not gone back since!
I’m normally a stickler when it comes to names of foods, that is, their name normally defines what they are made from, for example, hummus is traditionally made from chickpeas, and any other similar spread is not hummus. So, hummus SHOULD be made with chickpeas, carpaccio should be thinly sliced raw meat or fish, not vegetables, pesto should be made with basil not coriander (cilantro) etc etc. You get my gist… So, to be politically correct, I could call this black bean spread/dip, Continue reading
This is one of those recipes that I bookmarked ages ago, but didn’t get around to making it until [insert date/special occasion]. I am assuming that we’ve all done it, bookmark something that looks incredibly awesome, forget about it, then revisit it many times before making it. We then kick ourselves because we should have made it earlier… much much earlier! Yes, this soup is one of them. I am obsessed with this soup. It’s dairy-free, vegan and packed of protein, flavor and nutrition. It’s thick, rich, satisfying, creamy, spicy, warming and you would never guess it is vegan. It might even be better than dhal, if possible! Continue reading
An ice cream that is creamy, dreamy, and also free from dairy and added sweeteners? Yep! This delectable treat is made simply by blitzing together some frozen bananas, raw cacao, sea salt and vanilla powder (optional).
I know, I know, calling pureed frozen fruit isn’t really ice cream. I mean, it’s not laden with mammalian juice (aka milk/cream), refined sugar/other disgusting sweeteners or eggs. If you dairy eaters out there doubt the flavor and texture of this dessert, please give it a try, just the once, it might just pleasantly surprise you. Continue reading
This dish gives you an insight of what I eat on a daily basis. It’s relatively simple to throw together, because I usually have all the odds and ends in my cupboard/freezer. It’s just a matter of warming things through in the microwave, tossing it altogether, seasoning it and then eating it.
It’s plant based, which makes me happy inside and out, and packed full of all the good stuff, including fruit, vegetables, beans and nuts. It’s wholesome and nourishing, what else do you want? Continue reading
Doesn’t this salad just look yummy? Dinosaur kale massaged with lemon/olive oil, tossed with red peppers, red onions, Roma tomatoes, herbs, roasted garlic flakes, salt, pepper and a sprinkling of toasted sesame seeds. That’s it.
I won’t go into the depths of why kale is good for you, because I’m sure you already know how awesome this leafy green vegetable is. Continue reading
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