- a plant-based wholefoods kitchen -
Panzanella is an Italian bread salad originally made to use up leftovers; a base of crusty (stale) sourdough or ciabatta, a mix of fresh diced tomatoes, and a red wine + olive oil vinaigrette. Topped with fresh basil, Panzanella is a perfect way to savour the freshest flavours of the ...
The Green Goddess sandwich is perfect for picnics and patio lunches. With loads of nutritious greens and a tangy vegan herb mayo, you can't go wrong! ...
A simple blend featuring summer melons, raw honey and rose water! Sweet, floral and a great way to stay hydrated during the Summer's heat. You can ...
A new take on the traditional strawberry shortcake. Kombucha adds a great sour-sweetness to the strawberries which perfectly pairs with rich ...
An easy way to prepare seasonal radishes from the market or garden! Tart, sweet and salty with great crunch. The pickling process needs a minimum of 8 ...
A perfectly easy to prepare taste of spring that is vegan friendly, lower in refined sugar and higher in fiber than traditional rhubarb crumbles. This ...
The first time I tried buckwheat, I wasn't a big fan; the taste is a little too "floral" on it's own for my liking, but I eat it because it's a ...
Most of you can feel Spring in the air...the Daffodils and Tulips have just popped and are ripe for the picking (for the local deer, that ...
A Banana bread -chocolate chip cookie hybrid which makes for quick and healthy snacking for you or your little ones. Made with spelt flour and ...
An easy go-to recipe for lunch or dinner that is high in fiber, protein and flavour! Texture is key; while blending, be sure not to over-process or ...
Happy Friday, friends! Have you ever tried blender waffles? They're incredibly easy because they're made (you guessed it) in a blender. I love ...