I have been wanting to highlight beetroot as a wonderful food for women. It’s a beautiful support for liver health and is also very high in iron and useful in
There is something about the peanut butter banana and oat combination that I find so comforting. This combo is probably my most typical breakfast combination for oatmeal that I have
Vitamin A is a fat-soluble vitamin. There are two main forms of vitamin A: preformed vitamin A from animal products (retinol and retinyl ester) and provitamin A carotenoids (eg. beta
As many of you well know, I love my Moringa! I take moringa every single day in capsule form. I love it for its high nutrition content and energy boost.
Of all the foods, I still struggle to eat beans as often as I should. These were the most difficult food item for me to add in as I was
People always ask me if I struggled to give up meat. The short answer is no. I never liked meat and even though my family and many people around me
My obsession with cherries continues. I get excited about cherries every summer, not only because they are delicious but also because they make the most impressive looking blog desserts. This
Ever since I started this blog many years ago I have been insecure over my baking skills. I am much better at raw desserts. And every time I attempt to
Every year just before Halloween I see the internet explode with a bunch of pumpkin recipes coming from America. I can’t get over how many sweet things make with pumpkin.
We absolutely love patties in our family. I think it’s the perfect way to pack in different vegetables, legumes and wholegrains in a compact little size. Patties have got to
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,
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.
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.
