All posts filed under: recipes

Recipe: Raw vegan chocolate and peanut butter slice

The other day one of the lovely women I work with made the most delicious batch of raw vegan chocolate peanut butter slice and I knew I had to give them a go! After a quick Google search I found this recipe from Megan at Detoxinista! I haven’t done a recipe blog post in a very very long time, so I thought I’d document how my first attempt went and share the recipe for anyone who wants to give them a go (they really are delicious!) I doubled Megan’s recipe because I had a bigger baking dish. Ingredients:    Chocolate crust 3/4 cup almond meal 2 Tablespoons of cocoa powder 2 Tablespoons of pure maple syrup 1 Tablespoon of melted coconut oil Pinch of salt   Peanut butter filling 1/2 creamy natural peanut butter (try not to accidentally buy crunchy PB like me!) 3 Tablespoons of pure maple syrup 1 Tablespoon of melted coconut oil Pinch of salt   Chocolate topping 1/4 cup cocoa 1/4 melted coconut oil 3 Tablespoons of pure maple syrup   …

Recipe: Stuffed Aubergines and Fresh Salad (Vegetarian)

Yesterday I thought I’d do a bit of experimenting and try whip up something custom-made in the kitchen… Let’s just say it didn’t go as planned, and I’ve decided baking sweet things is really not my thing. However, one thing I do really enjoy, and think I’m not too bad at is cooking meals for lunch and dinner. So last night I gave stuffed aubergines a go, and they turned out perfectly delicious so I thought I’d share the recipe with you all! This recipe is based on one in the recipe book “Body & Soul: Cooking With The Seasons” by Kaiwaka Organics. There was one alteration that I made, which was to swap the bread crumbs with cooked quinoa. INGREDIENTS Stuffed aubergines:2 medium aubergines 1 large tomato, skinned and chopped 1/2 small onion, finely chopped 45g breadcrumbs (I used cooked quinoa for more protein) 2 Tbs Aioli Salt and ground black pepper 1/2 tsp dried basil Pinch of sugar Feta cheese for topping 2 Tbs oil Black olives to garnish Fresh salad:2 medium carrots, peeled …

T2: The Ultimate Tea Experience

It’s been a while now since my birthday; two and a half months to be exact. But after finishing off one of my birthday presents and feeling sad and slightly empty inside, I realised how much I’ve loved this present so, I thought I’d share it with you all! My present was given to me by my lovely friend Eloise and it came in a cute orange box with cellophane and a lovely red ribbon around it and smelled DELICIOUS! It was a strawberries & cream flavoured tea from T2! T2 Tea is an Australian company who I’d heard about numerous times and I’d seen stores popping up all around Auckland, with display windows decorated with brightly coloured teapots and cups. There is a HUGE range of delicious teas and cute tea-ware that you can buy, perfect for a cute cuppa! I like to have mine hot with a little bit of honey, or serve it cold on ice with a bit of lemonade or soda water! Well anyway, looks like it’s time for me …

Autumn Sniffles

I love autumn and winter! I also love summer and spring, but autumn and winter are the times of year that you can layer and wrap up warm and snug. What I don’t like about autumn though is cold and flu season. The past couple of months I’ve been able to avoid getting any colds or sniffles, but after a night out in the freezing cold after work, I couldn’t run away any longer. Positives of getting the sniffles? One of my favourite drinks; lemon, ginger and honey, yum!

RECIPE: Super Simple Pancakes

Yesterday, after a super tiring day of uni I felt like a little snack, so looked up a simple pancake recipe and added my own little twist as well as a yummy topping. The following recipe with the lemon zest and my super, simple topping made such a lovely combination! There was the zing of the lemon, the tartness of the blueberries and the sweetness of the maple syrup all at once! Plus the hot pancakes with the cold frozen blueberries made it all an adventure in your mouth. For something so easy, it’s pretty much a no-brainer snack. INGREDIENTS: 1 cup self raising flour 2 Tbsp White Suger 1/2 tsp finely grated lemon zest (optional) 1 cup milk 1 egg, lightly beaten 30g melted butter TOPPING: Handful of organic frozen berries Organic maple syrup  (or whatever you like on your pancakes) METHOD: Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Add the lemon zest, milk, egg and melted butter and whisk to combine. Heat …