Winter puddings aren’t complete without an apple pie of some sort. My mother-in-law would pick blackberries in the countryside, and put them in her apple pies. While I don’t have a blackberry bush around the corner, the sharpness of rhubarb compliments the sweet apples perfectly. Significantly less pastry than most pies, but deliciously satisfying all the same.
Chewy on the top, soft in the middle, with a layer of the delicious sauce waiting for you at the bottom makes – few puddings can top this one! Serve with a drizzle of homemade custard for extra indulgence on a cold night.
Everyone loves a good cookies, and these are no exception. Plus with no baking and only 4 ingredients, they are a breeze to put together. The only hard part is stopping yourself at one.
Who doesn’t love a crumble?! This one is perfect when sweet peaches are in season, and are perfectly married with a crunch, crumbly topping. YAHOO! Truly is comfort food at its finest.
If you haven’t used liquid smoke before, you’re in for a real treat. You can find it at most speciality grocers, and it adds an amazing BBQ flavour to sauces, meats, soups and more. A little goes a long way. Great if you don’t have a BBQ to hand and end up doing these in the oven, like me in my little city apartment!
Did you know chickpeas are a great source of protein for vegans and veggies? They’re also great on the fibre front – so you can stay fuller for longer. WINNING.
A twist on the classic barbecue dessert, this one is spiked with that amazing salty-sweet combo with the introduction of tamari almonds (YUM!) and a pinch ops sea salt, complimented by deliciously sweet maple syrup.
This delicious raspberry mocktail is perfect for those steamy summer nights. We’ve used stevia and raspberries to sweetened so you don’t get that unwanted sugar hit.
Quite possibly the best chocolate chip cookies you’ll ever taste, these mouthfuls of goodness are completely gluten, dairy and refined sugar free – replacing traditional ingredients with more nutritious ingredients. They give a boost to your daily fibre, protein and anti-oxidant intake, and keep your blood sugar levels happy too.
I know what you’re thinking, avo soup sounds kinda weird. It’s actually deliciously filling (unlike most soups) and more like a smoothie bowl than a consommé. I used to hate avocado when I lived in the UK – it was always kinda slimy (aka overripe) and rarely made it onto my plate. Since living in Aus, I’m a convert – they’re fresh, firm and truly nourishing. Australians eat more avocados per head then any other English speaking country – 3.4 kilos a year. I think I personally raise the country’s average score by eating around 4 whole fruits a week, but whatevs. Packed with healthy fats and fibre, this soup will keep you full for hours – no dipping bread or croutons required! If you want to amp up the protein, you can add a scoop of unflavoured protein powder before blending, or top with some freshly cooked prawns. Yum.
This easy recipe is made from all-raw ingredients, which means no hanging around for the damn thing to cook. No need to boil pasta – zucchini makes an amazing low-carb substitute. These green squashes comprise mostly of water, making them a great low-calorie option if that’s your bag. They also help to keep you hydrated – perfect during the summer months when salad seems like the only option!