Seed Crackers

Seed Crackers_site

I thought it was high time I made some crackers. But not just any crackers… Really, really, really, healthy crackers! No wheat (so no gluten), no dairy, just seeds. Which seeds, you ask? Well… the line-up includes sunflower, pumpkin, sesame, poppy, linseed and chia… truly a power-pack of antioxidants, minerals and fibre.

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Raw Vanilla ‘Cheesecakes’ with Date Caramel Sauce

Vanilla & Date Caramel Cheesecakes_site

What I love about these muffin-sized raw ‘cheesecakes’ is that they’re super quick to make and you can just chuck ’em in the freezer until such time as you need a sweet, yet healthy treat.

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Zucchini ‘Pasta’ with Basil & Cashew Pesto

Zucchini Noodles_site

Trust me, you’re going to feel supremely virtuous when you sit down to this raw vegetable meal. Made very simply out of fresh zucchini (courgette), basil, raw cashew nuts and natural flavourings like lemon and garlic, it’s truly nutritious.

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Gluten-free Crepes Suzette

Crepes Suzette_site

I don’t know how many times I see someone turn up their nose at the idea of eating gluten-free. “But I love my gluten!” they exclaim. I have to take a deep breath and remember that I felt like that too, in the beginning. But, as I go on to explain, there is a whole world of culinary delights out there that don’t involve the tiniest bit of wheat!

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Raw Dark Chocolates

Raw Dark Chocolate_site

On a whim a few months ago, I bought some silicon chocolate moulds for no good reason at all, other than the fact that they were cute. After all, who can resist love hearts?

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Afghans

Afghans 2_site

Afghan Biscuits are about as Kiwi as they come, though no-one seems to know exactly when they originated or why they’re called Afghans. Latest opinion has them originating around the 1930s and there’s so much speculation regarding the name, that it’s pointless even entering into the debate.

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Sweet Potato Gnocchi with Burnt Butter & Sage Sauce

Sweet Potato Gnocchi_site

Aah gnocchi… yet another of those simple, elegant Italian dishes I’m always raving about. Personally, though, I find them surprisingly tricky to make. You’ve got to get the ratio of ingredients just right; you’ve got to ensure you don’t overhandle the dough; and you’ve got to neither undercook or overcook them, presuming they even hold together in the water!

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