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10 tips on how to support your digestion

Vegan lemon yogurt cake

Vegan pavlova recipe with mango and passionfruit

Blueberry and vanilla bean ice-cream

Creamy vegan chocolate ice-cream- with only 5 ingredients

No bake vegan brownies with almond butter frosting

10 tips on how to support your digestion

Gut health is a naturopaths favourite topic, and for good reason. The number one lesson…

Vegan lemon yogurt cake

There are few things I enjoy more than cake and lemons, and naturally when the…

Vegan pavlova recipe with mango and passionfruit

I trialed and tested this vegan pavlova recipe last summer, and it took a while…

Blueberry and vanilla bean ice-cream

It is berry season here in Australia, and that means berries seeping into just about…

Creamy vegan chocolate ice-cream- with only 5 ingredients

Look no further- this ultra creamy vegan chocolate ice-cream is only 5-ingredients, deliciously decadent, has…

No bake vegan brownies with almond butter frosting

These No bake vegan brownies with almond butter frosting are one of my most made…

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10 tips for better gut health 👇🏽 and this most delicious drink is one of them. I’ve been taking @imbibeliving Beauty Renewal for the past 5 months, and am a little bit obsessed. A bio fermented probiotic concentrate, I started taking it in my third trimester to have a healthy microbiome for birth and continue to take it because my skin feels so GOOD and hydrated (for the first time in years 💦, it’s feels glowy), and my digestion is better than ever. 🌱💦
I’m not a naturopath that supplements all that much- but a good probiotic is paramount. @imbibeliving is delicious (meaning you’ll actually WANT to take it) and powerful. With the amount of stress around (and use of microbiome-destroying cleaning/sanitisation) there’s never been a more important time to look after your gut. My discount code is PP15 for the @imbibeliving online store. But hurry, I do believe this product flies off the shelf ✈️.
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Also, click the link in my bio to read 10 tips for better gut health. There are a few ideas you might never have considered, and they are all easy to incorporate into your day.
#imbibe #imbibepartner

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5-ingredient chocolate mousse magnums 🍦😋. The filling is refined sugar free- but then I went and dipped them into vegan white chocolate. A delicious choice, no doubt- but one that is totally optional. If you wanna stick with the low sugar theme, dip them into at least 70% dark choc, and drizzle with Loving Earth caramel chocolate for that extra sexy drizzle (as pictured).
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You’ll need

2 cups raw cashews, soaked 4 hours
1/2 cup best-quality cacao powder
1 tsp pure vanilla extract
1 1/3 cups coconut milk
1-3 Tbsp pure maple syrup
Pinch salt
Totally optional extras- 2 tsp adaptogens (like your fav medicinal mushrooms), maca or cacao nibs
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Method.
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1. Drain cashews, rinse well. Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth. Taste, and add extra maple, to suit your preference.

Divide between silicone magnum moulds (this made 5, for me), then insert popsicle sticks. Freeze for 3 + hours.

To make chocolate coating

200 grams preferred chocolate (I used vegan white, you could use anything)
1 tsp coconut oil
Optional- 20g loving earth caramel chocolate .
Method

1. Place the 200g chocolate and coconut oil in a heat proof bowl, and set over a pot of just simmering water. Melt slowly, then remove from heat and allow to cool (and thicken) for 5 minutes.
2. Remove magnums from the freezer and their moulds. Line a tray with baking paper. Dip each magnum into the melted chocolate, and set on the baking paper. Add optional caramel drizzle, then set in the fridge or freezer until chocolate is hard.
3. You can store these in the freezer (in an airtight container) and eat as ice creams (allow 5 mins to defrost) or fridge (airtight container) to enjoy as a mousse-style magnum ;highly recommended 🤤) 🥰🥰
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Note: I made these with minimal maple syrup, as the vegan chocolate provided all the sweetness necessary. You may want to think about how sweet your chocolate coating is, to decide how much maple you want to add x

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VeGAn CauliFLOWER MAC n cheese. Hit save if you have a pack of pasta hidden in the pantry! I originally made this with @Sanremopasta elbow pasta, but I've since made it with spelt spirals and penne: any short pasta will do, especially at times like these. I’e still got a few packs of pasta, and I'm very grateful 🍝 🤤. I've teamed up with @sanremopasta to bring you this family friendly recipe. It's an easy, affordable and nutritious recipe that will feed a family of four, and is definitely kid approved. I hope you enjoy it as much as we do. #sanremopartner
You'll need

1 x 500g @sanremopasta (i used elbow, but any short variety)
1/2 large (600g) cauliflower, broken into florets
1 cup cashews
1 cup stock
1 cups plant milk (i used almond)
1/2 cup nutritional yeast
2 tsp white miso paste
1/2 tsp smoked paprika
1/2 tsp garlic granules (or powder)
1 shallot
1 tsp salt
Freshly ground pepper, to taste
Fresh chives, finely chopped (optional)
Vegan cheese, grated (optional)

Method

1. Fill a 5L pot and bring to the boil. Once boiling, salt well and add cauliflower. Cook for 15 mins, the add cashews and cook a further 3-4 minuts. Check pasta is tender, then turn off the heat and drain. Add cauliflower and cashews to a blender, and set aside.

2. Fill the pot with fresh water, and again bring to the boil. Once boiling, salt wet and cook pasta as per packet instructions.
3. Add remaining ingredients, except the chives and optional cheese. Blend well, until very smooth and creamy. The mixture should be quite this- this is normal. If it seems very thick add more milk and blend again. transfer to a saucepan and heat through, stirring constantly.

4. Once pasta is cooked, drain immediately. You can either add the pasta to the sauce, then serve into bowls (Topping with chives) or follow the next step to make the baked version (definitely recommended). 5. To bake, preheat oven to 180 degrees C at step 2. At step 4, mix the pasta and sauce together well, then transfer divide into individual ramekins, or a large baking dish. Top with vegan cheese, then cover and bake for 20-35 mins (depending on the size of the dish- the larger the dish, the longer it’ll need.

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Vegan lemon yoghurt cake 🍰 🍋. Who else loves lemon? This version is a healthier spin on the original, and uses 3 of my favourite flavours: lemon, coconut yoghurt and olive oil. I’ve refined this recipe the last few weeks, but if you want a version using rice malt syrup instead of rapadura sugar, scroll down my feed 🙂
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You can find the full recipe (with all the tips and tricks) on my blog (link in bio) or google panaceas lemon yoghurt cake.

Have a great day all x

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Wholesome jammy blueberry crumble slice. This slice was made many, many months ago and has been made a few times since. A delicious mix of flavours and textures, and *almost* entirely wholefoods based (If you don’t do oil, you could swap for coconut butter). .
All my pantry staple come from @thesourceberwick , and also my Easter eggs. If you’re after unwrapped, vegan eggs then they have the best veganised Cadbury cream egg (called dream eggs) and the @loving_earth Boobook ones, too 🙂 .
Jammy blueberry crumble slice

Ingredients.
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3/4 cup buckwheat grouts (activated if possible) or rolled oats
1/3 cup almonds (I used activated)
1/3 cup coconut flour
3/4 cup dates (approx 10 large Medjool), pitted
1/3 cup pure maple syrup
1/4 cup coconut oil
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1. Add oats, almonds and coconut flour to a food processor. Process until the mix has formed a flour. Remove from the food processor.
2. Now, add dates to the food processor and blend until smooth. Add the flours and pulse to combine. With the blender running, add maple and coconut and process until a dough forms.
3. Press dough into the base of a small (lined or greased) tin. Mine was 15cm square. Set aside.
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Blueberry jam layer.
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3 cups frozen blueberries
1/2 cup chia seeds
1 Tbsp lemon juice
2 tsp pure maple syrup
2 Tbsp water.
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1. Add all ingredients to a heavy based saucepan and cook over low heat for 10 mins, stirring throughout. Pour over base, and set aside.
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Crumble ingredients .
1 cup almonds (I used activated)
1/2 cup shredded coconut
1/2 cup coconut sugar
1 tsp ground cinnamon
1/4 cup coconut oil
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1. Preheat oven to 150 degrees C.
2. Add almonds and coconut to a food processor and pulse to form small crumbs. Add to a bowl, along with remaining ingredients. Use your hands to form a crumble texture then spread on top of blueberry layer. Bake for 25-30mins.
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To serve, allow to cool completely in the tin. Carefully remove, then cut into desired slices. Store in an airtight container in the fridge.

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If you’re lucky enough to have flour in the pantry, I suggest you make this delightful cake: Nectarine and blackberry yoghurt cake. I’ve been hoping to remake + photograph it, because I love it so. Perhaps this week will be my last chance: Nectarine season is almost finished 😭. .
Here’s what you’ll need:
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Ingredients

1 1/2 cups (180g) plain flour.
2 tsp baking powder.
1/2 tsp salt.
1 Tbsp lemon zest.
1 cup vegan yoghurt (the very thick kind).
2 tsp vanilla extract.
3/4 cup coconut sugar.
2/3 cup grape seed oil.
2 x nectarines- stone removed and diced.
2 x nectarines- stone removed and sliced into wedges.
1/4 cup apricot jam.
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Method.
1. Preheat oven to 180 degrees C. Grease an 8 inch pan, and line with baking paper.
2. In a large mixing bowl, add yoghurt, vanilla, sugar and oil. Mix well.
3. Sift in flour, baking powder and salt, and add zest. Mix together until combined, then add diced nectarines and gently fold through.
4. Pour into prepared pan. Use a spoon to smooth out, then top with sliced nectarine and a handful of blackberries (optional). Bake 1 hr- 1 hr 10mins, or until cooked.
5. Remove from oven. Brush the cake with apricot jam. Allow to cool 5 mins before turning onto a wire rack to cool completely.
6. ENJOY!!

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Grain free vanilla cookies ✌🏽Great on their own, or smooshed together with this chocolate avocado cream. Yes, you can throw choc chips, different spices or dried fruit or WHATever into the cookie mix. If you’re not going a little crazy at home, go a little crazy with these cookies. Go on, I dare ya. .
In my stories today, I made a new photography backdrop. Tune in to see how, but be quick. Instagram stories are disappearing at the moment, in a spooky kinda way. Anyone else had theirs simply... vanish?
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Grain free vanilla cookies.

You’ll need:

1 cup (110g) almond flour
1 cup (150g) buckwheat flour
4 Tbsp (32g) tapioca flour
1 cup (100g) coconut sugar
1 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract
3/4 cup (160g) vegan butter
1 Tbsp chia seeds, ground
3 Tbsp water
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Method.
1. Preheat oven to 190 degrees C. Line a cookie sheet, and set aside. Add chia seeds to water in a small bowl, and whisk together . Set aside for 5 mins (this will be your chia egg).
2. Add butter, sugar and vanilla to a large mixing bowl, and beat with electric beaters until pale and creamy. Add chia egg and beat again, until incorporated.
3. Add all the remaining ingredients and, using your hands, form a dough- you’ll need to kneed it together, and it will be dry to begin. Roll into balls about 2 Tbsp in size (around 45g each), then place on the lined cookie sheet. Bake for 10-12 mins, then allow cookies to cool for 5 mins before turning onto a wire rack. .
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Healthy chocolate cream filling:

3/4 (150g) cup avocado flesh
1/4 cup coconut oil
1/4 cup cacao powder
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract

1. Gently melt coconut oil over a low flame. Turn off heat and set aside.
2. Add avocado, cacao, maple and vanilla to a blender and blitz till smooth. With the blender running, drizzle in melted + cooled coconut oil. Scrape down blender sides as needed.
3. Generously fill completely-cooled cookies, and enjoy immediately!

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An extra benefit of working from home? You can make these macerated vanilla + strawberry toasts, and feel extra fancy before 9am. Top with whatever herbs you have growing in the garden: at the monument, it’s lemon balm and mint for me 😛🤤. .
I’ve decided there is enough noise around covid, and I’ll very rarely mention it here. There is ALL the info everywhere, and I don’t need to add to it. So- I’ll spend my time producing easy, delicious recipes for you. Sound good? Any requests? What ingredients do you have in the pantry? What DONT you have? .
Ingredients

8 slices of fruit toast
500 grams fresh strawberries
2 Tbsp coconut sugar
1/4 tsp vanilla bean powder (optional)
Coconut yoghurt
Mint leaves
Maple syrup

Method

1. Rinse and dry strawberries, then hull and slice in half. Set in a bowl and top with coconut sugar and optional vanilla. Stir to combine, then allow to sit for 30-60 mins, or until natural juices begin to release.

2. Once the strawberries are ready, cook fruit toast and top with coconut yoghurt, macerated berries, baby mint leaves and a drizzle of maple. Enjoy immediately.
Note- the macerated berries will keep in the fridge for 12-24 hours only, so it is best to make and enjoy on the same day