As I dive deeper into the hormone space, I want to write more and more articles around hormone health and balancing, but it is hard to do so when there
I’m sure there are thousands of vegan lentil shepherds pie recipes on the internet, there isn’t anything specific about this recipe that makes it any better, this is just my
This is a follow-up post on my period pain blog post that goes into a lot more detail about some of the root causes of period pain. You can find
This is a recipe I developed over a year ago. I was having it regularly at the time and then stopped having it altogether once the warmer weather hit. It’s
I love veggie sausage rolls. They are a serious craving of mine. I’ve been obsessed with them ever since buying them at the canteen in highschool. They are my favourite
I liked this cheesecake so much I decided to make a double batch and make it into a cake and a slice. Well, that’s not entirely true, the two different
I am lucky enough to live within walking distance to a wonderful organic sourdough bakery that provides us with delicious healthy bread, but they only have one type of bun,
This is my homemade version of baked beans. I'm not sure if it is very authentic, because there is no baking involved. I have always gotten a little grossed out by baked beans on toast, only because the only version I was exposed to was the canned version.
58 Plant-based Chocolate & Hazelnut Recipes Vegan, refined sugar-free, wholefood chocolate hazelnut dessert recipes from Hazel & Cacao. All recipes in this book are dairy-free, egg-free and refined sugar-free. Most are
I am actually on a mission to add more types of whole grains into my diet more consistently, hence why I also added buckwheat to this recipe. I love buckwheat because its a good source of magnesium. I have currently taken to cooking up a big batch of whole grains and freezing them. I do a big batch of millet, buckwheat, and quinoa as well as brown rice.
Paring it with the magnesium from the raw cacao and almonds as well as the b vitamins found in sunflower seeds means that this dessert is wonderful for building healthy neurotransmitters and boost mood (most chocolate does that). The added bonus of fresh raspberries adds extra antioxidants and vitamin c. I particularly love my fresh Aussie raspberries from Perfection Fresh, that I get from my local Aldi down to the road.
Personally I am not a fan of processed white flour in general but since I do not have any gluten or wheat issues, my favourite pasta is actually wholemeal pasta. I also enjoy spelt. Durum wheat semolina flour used in pasta is actually quite different to flour used in bread, it has a much lower gluten concentration so it is less likely to create a digestive upset,
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
It turns out I have a lot to say about iron and consuming iron for women, probably because it comes from personal experience, but for the purpose of this post I will keep my writing about the recipe itself and not delve too much into iron. I am currently experiencing mildly low iron due to previous pregnancy and extended breastfeeding.
I have recently learned that plums are a very good source of antioxidants. Antioxidants are a powerful tool to help fight off oxidative stress and free radicals. They help boost the immune system and help to fight off viruses, in fact, antioxidants are so great for the immunity they have even been shown to help fight cancer
Its a very plain recipe so I wanted to attempt to give it more flavour by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like.
As you can likely tell by many of the recipes on my blog, I love my soy foods and tofu! But I wasn’t always like this. At the beginning of
This cake is one of my most favourite recipes because it's so heavy on the chocolate! I really enjoyed having it in my freezer and munching away at it after the workshop, it was also really handy to have to serve to guests.