Quinoa porridge is a nutritious breakfast alternative and can be used as a base for different raw toppings. Try it using the crockpot method for an easy fuss free breakfast.
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Celebrate the flavours and ingredients of a Mexican-inspired burrito to build a substantial bowl of delicious loveliness, completed by a sweet and smoky dressing with a side of BBQ inspired coleslaw.
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Beetroot isn’t just for juices or pickled in jars for Christmas. Thinly sliced pieces of herb infused roasted beetroot is truly a delicious treat.
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This recipe is an amalgamation of two favourites – Christmas pudding and vanilla cheesecake. I don’t think it’s cutting corners to have two desserts in one, but more of an irresistible embellishment of two classics.
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A healthier baked gluten-free vegan sponge with a rich unhealthy cappuccino icing.
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a delicious plant-based smoothie for people on the go
This is by far my most requested and popular smoothie. Delicious and substantial, it is a smoothie for breakfast or could be a meal replacement. Any left-over smoothie can be frozen into ice lolly (popsicle) moulds – or add less almond milk and you have a delicious ice cream. I’ve used almond milk but it would work equally well with coconut milk or oat milk.
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a quick and easy gluten free sweet treat
There are some days when you don’t have enough energy to lift a finger or you have so much to do that you don’t have much time but yearn for a chocolatey moreish snack.
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Eliminate food waste with this easy water saute
Beetroot leaves are often discarded, however this easy cooking technique is a really delicious way to enjoy them. Beetroot leaves have the flavour of spinach, but a more robust texture like some of the more hardy leaves such as kale.
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