This Date Caramel is silky, sweet, rich, creamy and dreamy! It’s made with only 6 plant based ingredients and can be ready to devour minutes. It’s multifunction capabilities with just a little tweaks means you can use it on or over anything!

Heady with garlic and spices, this celebratory dish of tender spiced chicken atop a bed of lamb-enriched cinnamon rice makes for an impressive meal.

Chocolate Tahini Tart with a chewy crust + filled with a tahini chocolate ganache this tart will be the crowning glory to any celebration

One of the most common downfalls when trying to maintain a healthy diet is snacking. Preparing your meals in advance and eating wholesome and nutritious food

Medical Medium: Sugar Cookies - now at www.medicalmedium.com

This is the world's easiest gingerbread recipe! There's no rolling out or cookie cutters required! These biccies are so quick and easy to make, you'll never need another gingerbread recipe. This is a great one for kids to help with too. Older kids could even make these by themselves. Oh and most importantly...they're so delicious! These biccies are also gluten free and can easily be made vegan by swapping the honey for rice malt syrup. But be warned...they are moorish! I've heard that Santa real

Nasturtium Salt is a great way to add some fun flavour to your meals. Packed full of flavour and beneficial minerals, Nasturtium salt is a magical addition.

Homemade Taco Seasoning Recipe | Naomi Sherman Food Creative

We like to remind people to eat water. The ultimate beauty food. Foods that are high in water content, hydrate and feed you on a level...

Eating your way to good hair works far better than relying on trendy, chemical-laden shampoos and conditioners, or those sticky sprays and gels. Include more of these awesome foods into your routine and in just weeks or about a month, you're likely to see a huge improvement in your locks.

Herbal Sprinkles are one of the most simple and satisfying ways to incorporate more herbs into your cookery. Here's how to make Herbal Sprinkles.

This week's family friendly recipe dates all the way back to Roman times!

Guys, I have made a lot of brownies in my time. And this is without a doubt the absolute best gluten-free brownie recipe I have ever made. It is decadent, rich, chewy, gooey and fudgey. Make it yourself and tell me it isn't simply delicious! You won't. Guaranteed!

Balsamic-roasted beetroot lends this vegetarian couscous salad a gorgeous purple hue! Bring a pop of colour to your summer table and give it a go. Fancy something a little meatier? Check out this tasty chorizo, pea and lemon couscous salad.

My almost 7-year-old son’s eyes lit up when I explained baking as a science, it’s one of his favourite subjects at school. He couldn’t wait to get started, a

So yum! My kids love this. I love this! It really easy to make and so quick. Give it a try!RECIPEIngredients- 2 cups shredded coconut- 1 medjool date- 4 cups waterOptions: - 1 tbsp cacao powder- 1 tsp vanilla pasteMethod- Add the coconut date & water to a blender & blitz until smooth- You can strain out the pulp using a nut milk bag or some muslin cloth but I just keep it as it is- Add the cacao powder & vanilla paste then mix again- Taste & adjust with another date, cacao powder or vanilla de

If you're like us, Christmas and New Year went by in a blink of an eye and prepping for the year ahead is in full swing! Thinking of meals to cook and lunchbox snacks can be tricky, and we all need some motivation from time to time. To help you get organised and inspired we've teamed up with Luka from Boob to Food to bring you two deliciously simple recipes that you and your little ones will love. Both of these recipes are perfect for our CrunchBox and 3 Pot Set - we promise, it'll be the last lunchbox you ever buy! -- Pesto PastaServes 4-6 adultsThis recipe makes a lot and is designed to have been had for dinner and then have leftovers for lunches throughout the week! It is yummy served hot or cold so perfect for lunchboxes. Ingredients Pesto (makes 1 cup): 1 cup kale, washed and middle stalks removed Big handful basil leaves 2 tbsp hemp seeds 1 large clove garlic, peeled 4 tbsp extra virgin olive oil 2 tsp lemon juice 2-3 tbsp nutritional yeast Pasta: 400g pasta - see notes* ½ finely sliced red onion ½ cup pine nuts* Big handful sundried tomatoes ½ cup capers (drained) Big handful green beans, trimmed and roughly chopped 1 cup frozen peas Big handful rocket Zest and juice from one lemon Salt and pepper to taste Method: To make the pesto, add the kale, basil, hemp seeds, garlic, lemon juice and nutritional yeast to a food processor and blend. Add the olive oil, one TBSP at a time, while the machine is running and scrape down sides as needed. Then add 1 TBSP of water at a time until you have the desired smooth, saucey consistency. Season with a small pinch of sea salt. Bring a pan of salted water to boil over a medium heat, then add the pasta and cook as per package instructions. Whilst the pasta is cooking, pop a frying pan over a medium heat, add a drizzle of olive oil and fry the red onion until browned, pop the red onion in a large bowl, then cook the pine nuts in the frying pan until golden, then add to the bowl with the onion. Add the sundried tomatoes, capers, green beans, rocket and lemon zest to the bowl with the onions. When the pasta is nearly finished cooking, place the frozen peas into the pasta water, let the water return to the boil. Scoop out a mug of cooking water, then drain the pasta and veg in a colander and return them to the pan. Stir in the pesto, adding a little cooking water to loosen, if needed. Add in the bowl of remaining ingredients to the pasta pan, and stir through, squeeze over the lemon juice. Season to taste. - Notes:I find penne or spirals work best for lunchboxes, but tagliatelle or fettuccine work well for this recipe also. Also works well with pulse pasta for a gluten free option.If for a nut-free lunchbox, omit the pine nuts or exchange for sunflower seeds Oat and Date BarMakes 9 barsIngredients: 1 cup packed (approx 12) medjool dates (fresh and pitted) 1.5 cups rolled oats ⅓ cup peanut butter* ½ cup plant-based milk ½ tsp bicarbonate of soda Pinch sea salt ½ tsp cinnamon 1 tsp vanilla extract 1 tsp dry ginger 1 tbsp chia seeds Method: Preheat oven to 180C (350F) and line a 20cm x 20cm baking tray with Un-Baking Paper. Place all the ingredients in a food processor and process for a few minutes until all combined, stopping to scrape down the sides. The mixture should be soft and slightly sticky but still easily spreadable. Add the mixture to the baking tray and spread in an even layer with a spatula. Bake for about 20 minutes or until the sides begin to turn golden, the top feels firm with a little give and a knife inserted in the middle comes out clean. Allow the bars to cool in the baking dish before slicing up. Notes:For a nut-free lunchbox, you can swap the peanut butter for tahini or sunflower seed butter.

These Healthy Tahini Twix bars tick all the allergen friendly boxes and they're every bit as indulgent as their Mars inc counterpart.

I can not believe I have been blogging for over three years and have never attempted a healthy caramel slice! I think when I started blogging caramel slice was a really big thing and so I felt like I would have been absolutely drowned out by the millions of other recipes on the internet and

Hi friends, happy late spring to you. I can’t think of anything more energizing and invigorating than spring and summer produce. The mixture of lightly cooked and raw foods make our bodies feel lighter and their beautiful colors are instant mood boosters :). It is always a joy to search for a new

The aroma of these vegan honey jumbles, fills your senses with fall and festive delight before you’ve even tasted them. And the taste 🤤, pure delight.

Pumpkin pancakes anyone 🙌🏽? We love these tall and fluffy pancakes, so easy to make and perfect for a comforting autumn breakfast, or a sumptuous supper with the decadent chocolate sauce drizzled on top, check out the recipe here…

There’s something about a warming Minestrone Soup that soothes the soul, this plant-based soup is everything a good soup recipe should be, easy, affordable, healthy and hearty

4 Ingredients! (I'm counting the oats & oat flour as 1 ingredient!)Quick to make. Quick to cool. Quick to eat too if you're not careful…they're so yum!RECIPEIngredients- 1 cup oats- 1 cup oat flour (blitzed up oats - you can easily do this in a NutriBullet, vitamin or most other blenders or food processors. If this doesn't work for you just use any other plain flour - except coconut!)- 1/3 cup coconut oil- 1/3 cup honey- 1/2 cup choc chips (or chopped dark chocolate - that's what I used)Method-

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s’mores and beyond!

Despite all that has been going on in the world, I've been having a lot of fun sharing recipes on my Instagram personal feed doing...