A creamy tart packed with flavour and gluten free too. Filled with a variety of mushrooms, this tart is a wonderful plant source of Vitamin D, that essential nutrient that we are often lacking especially in the winter months. Lovely served warm with a tangy salad.
Brunch can be a challenge without eggs. This dish is reminiscent of Eggs Benedict with the fritters serving as a muffin base and a cheesy cashew sauce on top. It’s the perfect start to your weekend and full of inflammation fighting foods with the nuts, seeds, avocado and turmeric.
Try these simple 4 ingredient pancakes this Shrove Tuesday – a modern take on a traditional recipe using buckwheat, a little ancient super grain, which is gluten free despite the name. They are the lightest, fluffiest pancakes and delicious and healthy too.
Everyone loves pizza but so many people cannot tolerate the crust or the cheese topping. I have created a pizza that meets lots of needs. It’s gluten and dairy free and what’s more it includes a whole cauliflower, so is full of vegetable goodness too!
These grain free Chocolate Chip Cookies are the perfect combination of moist, sweet and a subtle hint of salt. Make a double batch as they won’t be around for long! As tempting as they are, be sure to let them cool throughly to ensure they hold together.
A crunchy base, a sweet and creamy blueberry layer and a subtle hint of citrus – a winning combination in this summery cheesecake. The colours are so pretty it looks stunning as part of any spread and being raw, it’s so quick and easy to prepare.
How to make your own Almond Milk – a few simple steps to a creamy, delicious tasting, no dairy alternative. Almond milk can be used in many recipes whether sweet or savoury and froths up nicely for a mid morning Cappuccino too!
Crispy on the outside and creamy on the inside, these polenta chips can be served as either a tasty side with a Veggie burger, such as my Kale and Sweet Potato Quinoa Cakes, or on their own with a homemade ketchup or cashew cream as a dip.