I feel like I’ve overloaded on sugary treats this week and my whole body feels toxic.  I think its comfort eating when I get bored or fed up.   So I decided to find a recipe that would quench my need for something sweet but retain

I was skeptical about this when I started making it – I just wasn’t sure about Avocado in a desert.   I’ll let you decide……. Serving – 12 Slices Ingredients   Base  125g  Pecan Nuts 45g desiccated coconut  45g coconut oil 70g cacao nibs 185g

Serving x 4 Ingredients 2 garlic cloves 15 – 20 g fresh root ginger, peeled, cut in round slices (2 mm), to taste 60 g honey 60 g brown rice vinegar 50 g sesame oil 20 g vegetable oil 20 g soy sauce 1 pinch

Smoked Salmon and Beetroot Roulade Ingredients Beetroot Swiss Rolls 150 g cooked beetroot, quartered 3 medium eggs, separated 1/4.  tsp fine sea salt a pinch of ground black pepper semolina, for sprinkling Filling 100 g cream cheese 25 g crème fraîche 1/2  lemon, finely grated

RECIPES OF THE MONTH This week I have put together a selection of recipes that I’ve cooked during January. My husband and I tried to eat vegan recipes for a couple of weeks during the month. I enjoyed it and found searching for new recipes

I can not begin to tell you how yummy this Coconut Green Soup is that I tried from thefirsmess.com!!   I promise you, you will want to make batches and batches of it.   This soup is full of leafy greens which as we know