This Palak Tofu is super easy to make and SO delicious!  It is both Dairy-free and gluten-free yet still has a gorgeous creamy texture and is bursting with flavour and spices.

Here’s something fun to do with kale leaves – a bit different from throwing them into a green smoothie!

Simple, yet delicious! For this dish, you can use pinto, kidney, black, cannelini or red kidney beans. I am partial to cannelini or pinto!

This one is a beauty – the humble carrot comes alive when infused with Moroccan spices and the result is a rich, sweet, aromatic soup with a beautiful colour!

These raw cheesecakes are a bit like the cashew ice cream… you can use the same base formula but change out the flavours and get creative.

You may have heard me say before that quinoa is, quite simply, an outstanding food and here is just another way that it shows its versatility.

Snuggle up to watch a movie with one of these – it feels like such a yummy treat and yet it is filled with wonderful Indian spices to stimulate your digestive system.

I have taken it to the next level which is setting the cooked polenta in the fridge and then baking it until golden and crisp like a chunky wedge or chip.

I knew I was onto a winner when two of my biggest meat eating male friends said ‘This is outstanding – I would turn veggo for this!’

It is good to have something on the go all the time for those moments when you could really do with a sweet fix!