I struggled to know what to call this recipe. It’s not really a custard and it’s not really a yogurt either. It doesn’t have any added probiotics so I can’t
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.
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.
In terms of hormone health, this is the perfect dessert! It has some of my most favourite hormone friendly ingredients and is loaded with essential nutrients for hormone health. The chocolate provides the magnesium and iron (provided it is good quality dark chocolate) and the tofu provides beneficial phytoestrogens, extra calcium, and more iron.
I have experimented with chia pudding a fair bit over the years and was never quite happy with all the different ways to make chia pudding. Chia pudding is usually eaten for breakfast but most recipes I have seen called for a plant milk base and quite frankly it is just not filling enough or flavourful enough.
I'm not really sure what to say about this tart other than my husband ate 3/4 of the whole thing in one sitting! There was something about this flavour combination that really really worked. I have made a few vegan custard type tarts before but this time I wanted to create a custard recipe that was a little firmer than usual.
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.
Its been quite a while since I made a tofu quiche! I’m not sure why as the first time I tried a vegan quiche was a raving success. I loved it so much and I remember I loved the fact that it could be frozen...
Using cashews for raw/no-bake vegan desserts is the gold standard and I love using them because they are nutritious and filling. However, I go through so many cashews in my
I’ve never been one to love eggs even before I went plant based. I hated boiled eggs and would usually get grossed out by fried and poached eggs. About the
I’ll be the first to admit that Asian food is not my favourite, but even though I struggle with Asian flavours I love that so many Asian dishes are loaded
I’m sure it’s obvious through the recipes on my blog that I love raw desserts! Not only are they nutritious, perfect for balancing hormones and delicious they are also so
Was so excited to try out some colourful superfoods powders for this recipe . I’d seen people using them all over Instagram and really wanted rainbow colourful powders to play
Vegan Smoky Mock Tuna I’ve shared a couple of fake meat recipes lately and I’m not proud of it. Before I went vegetarian I used to find fake meats disgusting.
Mushroom & Kale Vegan Quiche This is the first time I have tried a vegan tofu based quiche and it wont be the last! To be very honest I never
Vegan Vanilla Custard/Yogurt I use this recipe mostly as a yogurt alternative although it probably tastes a little more like custard. I use it for both and have already mentioned
