Fresh and filling! Make heaps so you can have it in the fridge for lunches. Store in an air tight container for up to 4 days.

...because Spring got COLD again!! Makes heaps so get some containers ready for freezing :)

I think I've had a craving for french toast for about the last 5 years. I have sporadically looked for recipes but nothing took my fancy. This morning I thought I'd re-visit the idea. Basically, I figured all you need is a thick, fry-able mixture to dip the bread in, that is obviously egg free.  So I chucked some stuff in a blender and voila - it worked! A nice, banana/spice fried toast. Topped with fresh fruit, coconut yoghurt, nuts, seeds and maple syrup, it's an excellent winter breakfast. Enjoy. (Makes 6-8 slices)

Gluten free, refined sugar free, vegan, raw, and tasty as heck. This recipe comes straight from a wonderful blog by Angie; a plant-based marathon runner and vegan recipe creator. Check out her endless array of scrumptious food: ​http://vangietarian.blogspot.com 

A raw, refrigerated muesli bar with a hint of fresh citrus. Mix it up by adding whatever nuts and seeds you wish. Probably about the easiest bar recipe I've played with - no need for a food processor...just a large mixing bowl and a hand held kitchen wizz or blender for mixing the wet ingredients.

I've made a lot of cashew based cheesecakes but this had to be one of my favourites! Even my non-vegan friends loved it, and once decorated with goji berries, chocolate, nuts, fruit, edible flowers and coconut balls (recipe below), it made a deliciously happy looking dessert dish for Christmas day. I made this cheesecake in a cake tin and it turned out 15 generous serving slices. 

One to impress your guests with! Who doesn't love chocolate and coffee mixed together...crazy people, that's who.  A smooth cashew based choc/coffee mousse layered on top or a rich date and chocolate base. Make in a large pie dish or in 6 separate ramekins for single serves. Simple to make. This one won't let you down - your guests will never guess it is vegan. Remember to pre-soak the cashews.

You can use regular potatoes or sweet potatoes for these. Makes a yummy entree or a main meal with larger potatoes. You really could fill them with whatever you like! Possibilities are endless with all kinds of vegetable combinations...but here's a start; kale pesto and a walnut/mushroom mix. They take a little bit of time to prepare, but the end result is worth it. You might like to make some extras for lunch the next day. Enjoy :) 

Sauteed leek, kale and chickpeas in a sizzling creamy, cheesy sauce topped with fresh garlic bread crumbs. If you feel like a warm, comforting dish, then this one is for you. Serves 6 (or plenty of left overs for lunch the next day!).

Tonight I am finally happy with my ooey, gooey, smooth cheesy sauce! I wanted a plain, creamy sauce to pour over a vegetable back (recipe coming soon!) but this sauce would make a great base for you to create your own delicious dairy-free variation. Add your desired flavours to make a vegan version of mac'n'cheese, pour over nachos, gnocchi, broccoli or baked veggies. 

Warm up your winter muesli with a bowl of nutty gingery, chai seasoned goodness. Naturally sweetened with dates. The spices and coffee kick this up a notch from your usual plain granola, so if you're a fan, you should definitely make this recipe happen. Enjoy!


Make your own vegan & healthier version of Bounty at home! This recipe comes straight from Elephantastic Vegan; a website full of delicious healthy food. These soft, delicious coconut bars coated with dark chocolate are the perfect dessert. I haven’t eaten a “real” Bounty in a long time, so my memory of it is rather blurry but I think this version is softer and I love it that way, but if you want to make them a bit firmer just add a bit less coconut milk and more coconut oil. I also recommend buying organic coconut - it seems to have a lot more flavour. 

It's getting colder here in NZ these days...so I've been enjoying some nice warm chia seed breakfasts. Chia seed pudding is a great alternative to your regular porridge. Very filling and much easier to digest than oats. This recipe uses cinnamon, but you could use raw cacao powder if you wanted a lush chocolaty breakfast. Top with anything you like; nuts, seeds, fruit, coconut yogurt...easy!

"Stressed spelled backwards is desserts. Coincidence? I think not!"
Yay it's feijoa season!! Lucky me (and my flatmates!) since my mum sent us a HUGE box of feijoas from her tree - thanks mum! So far we've had feijoa cake, feijoa vodka (couldn't resist), feijoa jam....and now, raw feijoa dessert. Chocolate and feijoa have got to be one of my favourite dessert combos. 
Health Benefits of feijoas:

• Feijoas are low in calories; 100 g of fresh fruit holds only 55 calories. They are low fat, cholesterol-free fruits loaded with vitamins, and antioxidants.
• The fruit is very rich source of soluble dietary fiber (6.4 g per 100 g of fruit, about 17% of DRA).
• A good source of antioxidant vitamin-C. 100 g fresh fruit provides 32.9 mg of this vitamin, about 55% of DRI (daily-recommended intake). 
• Feijoa contains small proportions B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), and vitamin E and K, as well as minerals like calcium, magnesium, copper, and manganese.

It's avocado season here in New Zealand and I was given a nice bunch of large home grown avocados and lemons recently. Of course, they all ripen at once...and since my flatmates had never tried avocado mousse and I had a day off, I chucked some ingredients in the blender and this is the result. It can't get much easier as far as making a nice dessert goes. Makes around 12 cubes of deliciousness. Enjoy :)

I am SURE that even the most fussy of vegetable eaters will gobble down their greens with this mix. The dressing it easy to make and transforms some a simple mixture of greens into a most scrumptious dish.