Raw Vegan Chocolate Frosting

Raw Brownies 2

Prepare to be amazed when you taste this frosting! You’ll look at the ingredients and think that it can’t possibly taste any good, and I must be lying, but trust me, this is good! The frosting is so rich and creamy that a little goes a long way. You can use this as an icing to cupcakes or brownies, a filling to cakes, or if you have a bit of a sweet tooth just eat it with a spoon, it’s seriously that good!

Raw Brownies 5

Raw Brownies 4

Raw Brownies 1

The great thing about this frosting is that if you keep it in the freezer it won’t actually freeze, so if you make too much no need to waste any 🙂

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: Various
Calories Per Batch: 670 (Roughly)


  • 1 Avocado, flesh only
  • 0.25 Cup/80g Raw Agave Nectar
  • 0.3 Cup/35g Un-Roasted Cacao
  • Vanilla Extract


  • Add all of the ingredients to a food processor and blitz together until they are completely smooth and you have a cream frosting
  • Use this straight away, or you can keep in the fridge or freezer

Mango & Pineapple Smoothie

Mango & Pineapple Smoothie 4

This is a super refreshing smoothie and really healthy too. I love this one for breakfast as it really wakes me up. Hope you enjoy 🙂

Mango & Pineapple Smoothie 1

Mango & Pineapple Smoothie 6

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: 1
Calories Per Serving: 350


  • 1 Mango, peeled, stoned and roughly chopped
  • 2 Apples, peeled, cored and roughly chopped
  • 0.5 Fresh Pineapple, peeled, cored and roughly chopped
  • 2 Cups/50 g/1.5 oz Baby Spinach
  • 1 Cup/250 ml Water


  • In a smoothie maker or a food processor, blend together the pineapple and mango until you have a smooth consistency
  • Add the apple and water and blend until smooth
  • Finally, add the baby spinach leaves and continue to blend until you have a smooth drink with no lumps left

Chunky Guacamole

Chunky Guacamole 3

Simple and delicious, a couple of minutes and this delightful dip is ready to be enjoyed. Serve with your favourite vegetables, or enjoy as an accompaniment to a yummy Chilli.

Chunky Guacamole 2

Chunky Guacamole 7

Preparation Time: 3 Minutes
Cooking Time: 0
Serves: 2
Calories Per Serving: 173 (Average)


  • 1 Avocado, flesh only
  • 1 Clove of Garlic, minced
  • 0.5 Red Onion, finely chopped
  • 2 Tbsp Lemon Juice
  • Sea Salt
  • Cracked Black Pepper


  • In a small dish mash the avocado with a fork
  • Add the garlic, onion, lemon juice and a pinch of sea salt and cracked black pepper, and mix together
  • Serve immediately or keep in the fridge for up to 3 days

Spicy Mediterranean Vegetables

Mediterranean Spicy Vegetables 8

A delicious healthy recipe that is packed full of flavour. This had a mild-medium taste, I didn’t want it too strong as my toddlers eat this too, but you can make this as strong or as mild as you like 🙂

Mediterranean Spicy Vegetables 3

This dish is so versatile, from how you cook it to how you serve it. I cooked this on the hob in a large pan, but this can be cooked in a slow-cooker, in a casserole dish in the oven or even in a tagine. So long as you saute the onions, garlic and spices first, this can be cooked however you find easiest.

Mediterranean Spicy Vegetables 5

I like to serve this with Cous Cous, but you can serve with Quinoa, Bulgar Wheat, Rice, Pasta, Spaghetti, Potato wedges. It can be served in a Jacket Potato or alternatively it can be eaten on its own. Enjoy! 🙂

Preparation Time: 30 Minutes
Cooking Time: 80 Minutes
Serves: 4
Calories Per Serving: 184 (Average)


  • 1 Aubergine/Eggplant, cut into small cubes about 1.5 cm
  • 1 Onions. diced
  • 3 Cloves Garlic, finely chopped
  • 2 Courgettes/zucchini, cut into small cubes about 2 cm
  • 1 red or yellow pepper, cut into 3cm slices
  • 125 g/4.5 oz Mushrooms, roughly chopped
  • 1 Tsp Cumin
  • 1 Tsp Dried Coriander
  • 2 Tsp Mild Chili Powder
  • 0.5 Tsp Ground Nutmeg
  • 1.5 Cups/375 ml Passata (Sieved Tomatoes)
  • 1 Tbsp Tomato Puree (Tomato Paste)
  • 0.5 Cup/125 ml Water
  • 2 Tbsp Olive Oil
  • Salt
  • Cracked Black Pepper


  • Place the Aubergine (eggplant) into a colander or bowl, sprinkle with salt and leave for about 30 mins
  • After the 30 minutes, rinse the aubergine thoroughly in cold water, then place on kitchen towel and pat dry
  • Heat up 1 tbsp of olive oil in frying pan over a medium heat
  • Add the aubergine to the frying pan and fry for about 10 minutes until the pieces are softened and are a golden brown colour
  • Heat up the other 1 tbsp of oil in a heavy bottomed pan over a low-medium heat
  • Add the onion to the pan and saute for about 5 minutes
  • To the onions add the garlic, cumin, coriander, chili powder and nutmeg and cook for a further 5 minutes
  • Keep stirring to make sure the spices don’t stick to the bottom of the pan
  • Add the cooked aubergine, courgette (zucchini), pepper, mushrooms, passata, tomato puree and water to the pan
  • Simmer over a low heat for about 60 minutes until the ingredients are soft and tender
  • If the pan becomes too dry you can add a little more water or passata
  • Best served immediately, but can be kept in the fridge for a day or two, or even frozen

Tropical Smoothie

Tropical Smoothie 4

For a smoothie full of flavour and goodness, this is it! I am loving smoothies at the minute, hope you enjoy this as much as I did 🙂

Tropical Smoothie 1

Tropical Smoothie 6

Preparation Time: 10 Minutes
Cooking Time: 0
Serves: 2
Calories Per Serving: 301


  • 1/2 Fresh Pineapple, peeled, cored and roughly chopped
  • 2 Kiwis, peeled and cut into quarters
  • 1 Apple, peeled, cored and cut into quarters
  • 2 Sticks of Celery, thinly sliced
  • 1 Mango, peeled, stoned and roughly chopped
  • 1 Banana, peeled and sliced
  • 1 Cup/250 ml Unsweetened Almond Milk


  • Place the celery, apple and almond milk into a blender and blender together until smooth
  • Add the rest of the fruit and continue to blend until it is all smooth
  • Best served immediately

Pineapple & Banana Smoothie

Pineapple & Banana Smoothie

A quick and simple smoothie that you will want to make time and time again. I have to practically fight my toddlers for this as they love it as much as I do!

Pineapple & Banana Smoothie 1

Pineapple & Banana Smoothie 3

Pineapple & Banana Smoothie 4

Preparation Time: 10 minutes
Cooking Time: 0
Serves: 1
Calories Per Serving: 248


  • Half a fresh Pineapple, peeled and roughly chopped
  • 1 Banana, chopped
  • 1 Cup/25g/1oz Baby Spinach
  • 1 Cup/250ml Unsweetened Almond Milk


  • Blend together the Pineapple and almond milk until you have a smooth consistency
  • Add the banana and blend until nearly all of the lumps have gone
  • Add the baby spinach and blend until fully smooth
  • Best served immediately

Tomato Soup

Tomato Soup

I think soup could be my new favourite food at the moment! It’s so simple to make, very healthy but also a great comfort food on these cold wintery days. What could be better than that really! 🙂

Tomato Soup 6

Preparation Time: 10 Minutes
Cooking Time: 120 Minutes
Serves: 4
Calories Per Serving: 197


  • 2 Tbsp Olive Oil
  • 1 White Onion, diced
  • 4 Garlic Cloves, finely chopped
  • 1 Small Red Chili, (about 6 or 7cm long) finely chopped
  • 12 Tomatoes, roughly chopped
  • 4 Sticks of Celery, thinly sliced
  • 2 Red Peppers, thin slices 2cm long
  • 1 Cup/250ml/9 fl.oz Unsweetened Almond Milk
  • 2 Cups/500ml/18 fl.oz Vegetable Stock
  • 1 Tsp Dried Parsley
  • Salt
  • Pepper


  • Add the oil to a large pan and heat up over a low heat
  • Add the onions and saute for 5 minutes
  • Add the Garlic and red chili and saute for a further 5 minutes
  • Place the tomatoes into the pan and simmer for 10 minutes
  • To the tomatoes add the rest of the vegetables, milk and stock and simmer for about 90 minutes until all of the vegetables are nice and soft
  • Blend the soup with either a hand blender in the pan or in small batches in a food processor until smooth
  • Add a pinch of salt and pepper and the dried parsley and warm back through
  • Heat through and serve immediately, or keep in the fridge for 2 days
  • This can also be frozen

Broccoli & Spinach Soup

Broccoli & Spinach Soup 8

When you’ve only got a couple of things left in your fridge before you do your shopping, there aren’t that many things that you can make. This is were a good soup comes into it’s own. A simple soup that you can leave to cook while you’re busy doing other things. A few ingredients and you’re ready to go! Serve with some homemade crusty bread and this soup is a real winner 🙂

Broccoli & Spinach Soup 10

Broccoli & Spinach Soup 9

Preparation Time: 10 Minutes
Cooking Time: 90 Minutes
Serves: 4
Calories Per Serving: 177 Cals


  • 550g/1lb 3oz Broccoli, chopped into small florets
  • 50g/2oz Baby Spinach
  • 4 Celery Stalks, thinly sliced
  • 2 Onions, diced
  • 4 Cloves of Garlic, finely chopped
  • 2l of Water
  • 3 Tbsp Olive Oil
  • 1 tsp Salt


  • Heat the oil up in a large pan over a low-medium heat
  • Add the onion and celery to the hot oil and saute for about 10 minutes, stirring occasionally
  • Add the garlic to the pan and saute for a further 5 minutes
  • Add the Broccoli and cook for a further 5 minutes
  • Pour the water into the pan and let the vegetables simmer for about 50 minutes over a low heat
  • Once the vegetables are nice and tender take the pan off the heat and blend the vegetables until smooth. You can either use a hand blender directly in the pan or a blend in batches in a food processor
  • Once the soup is smooth add the uncooked baby spinach and blend again until smooth
  • Taste the soup and decide if you want to add any salt or not
  • You can now either put the pan back on the stove and heat through to serve immediately, or store the soup in an airtight container in the fridge.
  • You can also freeze this soup if you wish

Red Berry Smoothie

Berry Smoothie 6

When I’m having a busy day and I can’t seem to find the time to grab breakfast or have a bite to eat for lunch, I think smoothies are perfect. They’re quick to make, filling, delicious and full of yummy vitamin packed whole foods.

There are so many recipes out there for smoothies, but that’s because the combination of ingredients is endless! From simple two ingredient mixes, to mega packed concoctions that have been lovingly created. I’m hoping over time to have a mixture of smoothies on this blog, ranging from both ends of the spectrum and everywhere in between. Here is my first offering, I hope you enjoy as much as I do 🙂

Berry Smoothie 1

Berry Smoothie 2

Preparation time: 5-10 minutes
Cooking Time: 0
Serves: 1
Calories per serving: 209


  • 2 Cups/220g/7.5oz Frozen Mixed Berries (Frozen Weight)
  • 3 Cups/60g/2oz Baby Spinach
  • 1 Cup/190ml Water
  • 1 Banana
  • 1 tsp Agave Nectar (optional)


  • Use the berries straight from the freezer. I used a mix of Strawberries, Blackberries, Cherries and Raspberries, but any mix will work. Just make sure there are no other added ingredients, it should be just 100% fruit
  • Add the berries and the water to a blender or smoothie maker and blend until smooth
  • Roughly chop the banana and add this along with the spinach and blend this with the berry mixture until smooth
  • At this point taste the smoothie and decide if you need it to be any sweeter. I added a tsp of Agave Nectar to sweeten it up, but you don’t need to add this if you don’t want
  • Pour into a glass and enjoy 🙂
  • Because of the frozen berries in this recipe this is the perfect smoothie to take to work or to take out and about with you as it stays nice and cold even out of a fridge

Mustard Dressing

Mustard Dressing 3

A good salad dressing can transform even the most dull salad into something special. That is why I am experimenting with a lot of different dressings and sauces at the minute. Once I have my dressings perfected I will be posting their recipes. Here is the first one, a mix of sweet and tangy and a little bit creamy 🙂

Everyone has their own personal tastes when it comes to dressings. Whether you like creamy, thick, tangy, smooth, it’s a very personal choice. Play around with the ingredients and see what you prefer. You could add more oil for a milder taste and a thinner sauce, or you could add various herbs to make different tastes, it’s all about experimenting. Have fun and enjoy 🙂

Mustard Dressing 2

Preparation time: 5 minutes
Cooking time: 0
Serves: Various
Calories per Tbsp (15g): 61


  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Vegan Mayo (“Veganaise”)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Tbsp Agave Nectar


  • Mix together all of the ingredients in a small dish.
  • Use straight away or store in an airtight container in the fridge for up to 3 days