In the spirit of new beginnings, this chickpea and kale soup is the perfect way to kick start the year (AKA January, the Monday of the year). It has a surprising ingredient of rooibos tea, which has anti-inflammatory properties, is rich in calcium and has anti-aging cognitive powers. I’ve used the tea as a face toner (true story!) and I immediately noticed a reduction in inflammation around spots and patches. I highly recommend rooibos tea for anyone suffering from inflammation in the body.
Let’s talk about nice cream (ice cream made from bananas). Every second person I follow is on that bandwagon but I’m not 100% sold because, well, bananas. My 2-ingredient raspberry sorbet is just as easy and doesn’t have a banana in sight. I was thinking about using it as the filling for ice cream sandwiches a few months ago but time got the best of me, as it usually does.
These almond meal cookies are my go-to… in fact, as I type this, I realise I need to flesh out my cookie repertoire – this is the only cookie recipe I know! Leave that with me, and in the meantime, give these ones a go. These cookies have just 7 ingredients and sorbet has just 2… gluten-free, vegan and refined sugar-free ice cream sandwiches with less than 10 ingredients!
I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.
Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel.
I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s.
So, I’m not a soup girl, but here I am again with another soup. My vegan tom yum quickly turned into tom kha (Thai coconut soup) with the addition of a little more coconut milk and a tablespoon of something very unexpected for a Thai dish.
If you know me, you’ll know that I love dumplings. I’ve been known to throw in the towel from time to time just for a tasty reminder of what dumplings are like (not recommended if you are GF). I’ve tried making gluten-free vegan dumplings many times before but they never really did it for me, especially after the long prep. One day I realised my mistake
Changing your diet to be one that is gluten-free, vegan and mostly refined sugar free when you have one helluva sweet tooth is a huge hurdle. I didn’t know what to do with myself for what felt like the longest time (OK, so it probably wasn’t that long).
But one day, I discovered raw desserts and boy, am I glad I did.
Yes, it’s raw as in uncooked, but it is not like the cheesecake you know. This one wasn’t meant to be cooked to begin with. I usually turn up to family gatherings with this bad boy in tow and let me tell you, this gluten-free vegan raw raspberry cheesecake is a crowd pleaser.