Summer Potato Salad with Sweet Pepper Hummus

Salads don’t have to be boring! I really feel that majority of people have this stereotype in their minds of salads being bland and definitely not filling and satisfying. Well this salad is everything but that! The soft baby potatoes goes perfectly with the crunchy greens beans and broccoli and the pickled onion dressing really brings everything together. To make it extra delicious serve it with this super simple hummus which is so creamy and packed with summer flavours.

This salad is just perfect for:

  • barbecues
  • Picnic
  • Packed lunches
  • When you want something filling and wholesome and nourishing at the same time

I have been loving having this salad and making extra as it’s even more delicious and flavoursome the next day!

Serves 2-3 people


Roughly 300gr of baby potatoes – cut into halves

200gr of green beans – cut into halves

200gr of tenderstem broccoli – trimmed and cut into halves

A generous bunch of fresh parsley , finely chopped

A generous bunch of fresh chives, finely chopped

1 banana shallot

3 tbsp of apple cider vinegar

1 tsp of wholegrain mustard

1/3 cup of extra virgin

Plenty of salt and pepper to taste

For the red pepper hummus:

1 red sweet pepper chopped into quarters

1 can of drained and rinsed chickpeas

1 tbsp of tahini paste

The juice of 1/2 lemon

1 garlic clove -crushed

2tbsp of extra virgin olive oil + a dash of water if needed

1/2 teaspoon of smoked paprika

Salt to taste

Slice the shallot really fine and place it into a small bowl. Cover it with the apple cider vinegar and let it sit onto one side while you are prepping the rest.

Start by roasting the pepper. Simply place the chopped pepper in tray with a drizzle of oil and place it in the oven at 180 degrees Celsius for 20 minutes until soft.

While the pepper is roasting place the potatoes into a large pan and cover them with boiling water. Add a pinch of salt and cook the for around 20 minutes as well until soft.

Remove the pepper fro the oven and let it cool for 10 minutes.

Add the roasted pepper and all the other ingredients into a food processor and blitz until you have a creamy and fairly smooth consistency. Add a bit more water or oil if you prefer a runnier consistency.

Drain the potatoes but don’t throw away the cooking water. In the same pan add in the chopped green beans and tenderstem and cook them for 4-5 minutes until they are slightly tender but still with a bite.

Drain them and place in bowl with plenty of cold water plus few ice cubes if you have them on hand to stop the cooking process.

To the bowl with the shallots and vinegar add the wholegrain mustard, the extra virgin olive oil, salt and pepper. Mix it all together. Add the potatoes, green beans and broccoli to a large bowl. MIx the dressing + pickled shallot, finely chopped parsley and chive and give it a good mix until everything is nicely coated.

Serve it with a generous dollop of the red pepper hummus. This salad is also great served the next day, so if you have any leftovers just pop them in an airtight container in the fridge. Same for the hummus which will actually last for 3-4 days.

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Buddha Bowl with Green Goddess Dressing

Sometimes noting really beats a good old Buddha Bowl, packed with nourishing and colourful veggies it will guarantee you to make feel healthier almost instantly! 😉

This recipe is totally flexible, please feel free to use whatever veggies you like. I personally really like to always use avocado as it makes everything taste so much more indulgent and delicious.

The dressing has been my latest obsession, I love how fresh, tangy and creamy is at the same time. For the dressing I have used Udo’s Choice Ultimate Oil which rich in omegas 3 fatty acid which combined with the Beyond Greens powder is literally a bomb of goodness!

Serves 2


1 avocado – peeled and cut into slices

Greens of your choice finely sliced  – I have used a mix of kale and cress

About 2 cups of brown rice – you can also use other grains of your choice like quinoa or buckwheat

1 cup of cooked sweet corn

6-8 radishes – sliced

1 cup of finely sliced radicchio – radicchio is a firm favourite veggie of mine, if you can find it you can also use sliced chicory

1 cup of finely sliced purple cabbage

1-2 carrots – sliced in ribbons or shredded

A handful or pomegranate seeds (optional)

A sprinkle of hemp seeds and any seeds of your choice

For the dressing:

1/4 cup of cashew soaked in water for at least 3 hours or overnight

A generous handful of coriander leaves

1/2 teaspoon of Udo’s Choice Beyond Greens

1 tablespoon of Udo’s Choice Ultimate Oil

The juice of 1/2 lemon

Salt & pepper to taste

1 tablespoon of nutritional yeast

To build the bowl I normally place the grains at the bottom and then add all the other vegetables  on top. If you are not use to eat raw greens slice them very finely and massage them with some olive oil, lemon juice and salt.

To make the dressing simply place all the ingredients into a blender and blend until completely smooth and super creamy. If your blender is struggling or you want a runnier consistency add a splash of water.

Drizzle the dressing on top pf the bowl and sprinkle with some hemp seeds. If you have any leftover dressing store it in a jar or airtight container for a couple of days.

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How To Eat Healthy For Life

If I could have a pound for every time someone ask me: “ Do you ever crave junk food?” I would be a very rich woman by now.

We can obviously debate for hours about what healthy eating means and what we classified as junk foods and healthy foods. For me personally, eating healthy means eating predominantly whole unrefined plant based foods. I follow a plantabsed diet for health and ethical reasons but I believe this post will apply to anyone following either an omnivore or vegan diet. Because in my eyes wether vegan or animal based, junk food is still junk food. Just because it’s vegan it doesn’t mean it’s healthy (it actually took me quite some time to grasp that ;)) Don’t get me wrong I do enjoy my bit of vegan kebab, donuts, “fried chicken” every now and then but it’s definitely a rare occasion rather than a habit.

As annoying as it might sound eating healthy has become just automatic for me as it just makes me feel incredible. Although it didn’t happen overnight, I strongly believe that anybody can get to the stage where eating healthy 90% of the time (we are all human) is the norm and not the exception.

Here are some tips which I hope you will find helpful and maybe inspiring to get you started on your health journey:

1- Think baby steps – I didn’t transition to a plant based diet overnight and it actually took me quite a long time to remove all animal products from diet and make better food choices. This gradual but steady transition I believe it allowed me to make long term changes which now feel sustainable for life.

So instead of thinking “ I am going to eat super healthy ALL the time” maybe make the commitment to start having a healthy and nourishing breakfast every day. Or maybe decide that every other day you will plan in a very healthy meal cooked from scratch with lots of veggies, wholegrains or beans.  Another example could be to commit to always bring your lunch at work instead of buying that maybe not so healthy sandwich every day.It really doesn’t have to be everything or nothing, especially at the beginning when making drastic changes can just feel a bit too overwhelming.

2- Out of Sight Out of Mind – It might sound obvious but if you have your cupboards stocked up with lots of junk food you will probably end up eating it. As wasteful as it might seem just get rid of it! It’s definitely more harmful to eat it than to throw it away.

Once the junk is out, stock up on all the good stuff, I am sure you are guessing what I am talking about 🙂 Start with packing your fridge with whatever fruit and veggies you like (if you hate kale just don’t buy it) When it comes to pantry staples I guess we all have different taste and preferences, these are some of my favourite cupboard staples which I always try to have on hand:

  • wholegrain like brown rice and quinoa (great to serve with curries, stews, buddha bowls)
  • oats – for porridge, baking and overnight oats.
  • Beans & legumes ( I like to buy them dried and cook them myself to reduce waste but if you are short of time canned ones are super convenient)
  • Wholegrain pasta ( my favourite are spelt, buckwheat, chickpeas and brown rice)
  • Nut butters & tahini (great for dressing or on top of porridge/ overnight oats or as a snack)
  • Nuts and seeds (I love sprinkle them in my salads, soups or with oats)
  • Tomato passata, tamari, apple cider vinegar and miso paste for dressings and pasta sauces

Literally fill your kitchen with all the good stuff and leave the junk food for special occasion, like eating out with friends or that donut on a Friday lunch break. I am no saint myself so I know that if I buy a tray of vegan donuts guarantee they will be gone in 10 minutes 🙂 I rather have my bit of junk food when I go out and I get the chance to explore all the amazing vegan junk food options that London has to offer.

3- Fall in love with cooking – There is no easy way around this, but if you want to eat healthy you got to cook your food. That’s it, plain and simple. The food that you cook yourself will ALWAYS be healthier than any food you will buy out there (even from health food stores or healthy restaurants) because you are in control on exactly what to put in your meals. I love making my own sweets and cakes for example because I can decide exactly how much sweetener (and which kind) to use or much oil, I just love to know what goes into my food. Cooking your meals doesn’t have to complicated or take forever. Most of my meals are super easy and take less than 30-40 minutes.

There are plenty of free resources out there which have inspired me massively at the beginning of my cooking journey. In this day and age (I sound like my grandma) there is really not need to buy cookbooks (unless you want to). These are some of my favourite free online resources and inspirations:

And again when it comes to cooking don’t feel like you got to spend hours in the kitchen cooking every single bite you eat. If you are completely new to cooking or not a big fan you might want to start slowly. Maybe schedule few cooking nights a week and as you become more confident the more you will enjoy and the more you will want to do it.

For me now cooking is a primary act of self care. Some people get their nails done, have a bubble bath or slap on a face mask (nothing wrong with that), I cook myself nourishing meals which I know they will feed my body in the best possible way.

4 –Your body is a creature of habit – This is something which I firmly believe in and I could see that very clearly on myself over the past few years. The more you feed your body a type a food the more it will crave it. So the more you eat junk food the more you will end up craving it. And the same goes for healthy food, of course!

I now crave huge salads, big buddha bowls, warming bean stew, veggie curries or big green smoothies. My body genuinely crave nourishing and unrefined plant based food 99% of times. And yes the 1% left is for vegan burgers, fries, cupcakes and whatever crazy exciting new vegan junk food I can get my hands on when I am out 🙂

Especially when I come back form a holiday where I normally don’t eat quite as well as when I am at home, I find myself craving the biggest bowl of kale and sweet potatoes. I feel so incredibly good and energetic when I eat well then my body remembers that and send me hints to keep eating that way. I know breaking the habit to eat junk can be hard at the beginning but I truly believe that one step at the time anybody can do it.

5- Knowledge is power– We all know that fruit and veggies are good for us, but do you know exactly why? I love googling nutrition facts about the food I eat, I find it motivates me even more to eat that particular food as I know exactly why it’s good for me. For example, did you know that flaxseeds have been proven to help prevent breast cancer? I find this mind-blowing and the more I learn about the health befits of plants the more I want to eat them. Call me a geek but it’s exciting to chew on a big mouthful of greens, carrots, beets and quinoa knowing that I am eating vitamins, antioxidants, minerals, protein and so much more.

There are also plenty of books out there that suggest that eating a diet predominantly based on unrefined plant based food is the healthiest diet on the planet. If you want to find out more these are the books which changed drastically (for the better) my prospective on food:

  • “How not to Die” by Michael Greger
  • “Whole” by Colin Campbell

6- Have a Plan – You know the say: “ Fail to prepare, prepare to fail” ? Well, when it comes to eating healthy it cannot be more true. Especially if you are new to cooking your meals from scratch and you have a busy life you definitely need to have a plan of action. I personally don’t do Sunday meal prep or have a meal planner because a) I am working from home b) I am a food blogger so I literally make food all the bloody time! But when it comes to simplify healthy eating I believe a meal planner could be life saving. Forks over knife has an excellent free meal planner on their website for super delicious and healthy plant based recipes, or you can just create your own by mix and matching different recipes from different blogs, write them all down and writing next to to your grocery list. By having a meal planner not only you will take out of the equation the classic question “What shall I have for dinner tonight?” But you will also save money as you will buy ingredients exactly for those recipes.

I personally love to do my big shop on a weekend so I know that I am fully stocked up on all the good stuff for the week ahead.

When I used to work in a an office to make my life even easier I would do some simple meal prep on a Sunday, like cooking a batch of brown rice or quinoa, cooking some beans (you can always use tinned ones) and making some overnight oats jars which I could take with me during the week.  I would put some music on, make myself a big cup of tea and just enjoy spending some time showing

6- Never EVER strive for perfection Remember that we are only human, sometimes we overindulge, skip the gym for a month, whatever. Accept the fact from the very beginning that a perfect- super healthy-kale -juices- like- there- is- no- tomorrow-diet doesn’t exist and it’s probably not  that healthy either. I have days when I can easily polish off 2 bars of Loving Earth Caramel chocolate in one sitting and sometimes I can even go for the third one. When you overindulge in something, just do it, go for it and OWN IT. Don’t dwell too much on it, it’s done, you had that kebab last Friday night, I promise you it won’t kill you. Simply move on and make better choices the next day. What you eat once in a blue moon won’t compromise your health, is what you eat everyday, day in day out that really matters.

7- Pay attention to how you feel How do you feel after eating a big Mac? Or after that packet of crisps? Do you feel vibrant, energetic or do you feel like you could go for nap? I personally feel pretty crap after junk food, most of the times takes me days to digest it, I can feel bloated, and you know that feeling of being greasy on the inside? Yes that’s exactly how I feel and yeah it’s definitely not how I want to feel everyday. My skin is also very sensitive to what I eat so if I eat lots of fried , overly salty or loaded with sugar foods, chances are I will probably break out. I remember being so jealous of my friends for always having flawless skin no mater what they ate. Now I have learn to look at my skin issues as a blessing. I think if them as a way of my body for keeping me on track to eat healthy and nourishing foods most of the times. When I eat a huge buddha bowl or a big smoothie I feel incredible, full of energy and I have that sense of really look after myself by eating something packed with vitamins, antioxidants and minerals.

8- Say a big thank you to your body – This is going to sound such a cliche but you got to love your body enough to honour it with healthy and nourishing food. If your body carries you around everyday, if you can walk and breath then you are tremendously lucky. Say a big fat thank you to you body for supporting you every day. No matter how skinny or overweight you are, no matter if your skin is not clear, your hair is not shining, you aren’t at that ideal shape you would like to be, you got to start loving yourself RIGHT HERE, RIGHT NOW. Because when you truly love yourself something magic happen. You start to respect and appreciate your body, you start feeling grateful for your health and you might start saying no to that donut and yes to that plate of broccoli.

I hope you found this blog post even a tiny bit useful, I wish you all the best on your health journey and I hope I can help you along the way.




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Salted Caramel Frappuccino

Decadent and luxurious, this creamy Frappuccino is fit for a high end coffee shop and it’s just the perfect treat for hot summer days. The date salted caramel is possibly one of the best thing I have ever made and it really takes this Frappuccino to the next level! It’s sweet and creamy and it just go so well with the richness of the coffee. For this recipe I have used TASSIMO My Way L’Or espresso as I like my coffee quite strong. The whipped coconut cream is just the perfect topping and you would be surprise how easy it is to make it!


1 cup of creamy almond milk (the creamier the better)

1 shot of espresso – I have used TASSIMO My Way L’Or espresso

A handful of ice cubes

For the caramel:

1/2 cup of pitted dates

3-4 tbsp of almond milk

A generous pinch of sea salt

For the coconut whipped cream:

1 tin of full fat coconut milk chilled in the fridge overnight (very important, please don’t skip!)

1 tbsp of maple syrup (optional)

Start by making the caramel. Place the dates and salt into a food processor and blitz until you the dates are all mashed up and you have some sort of sticky paste (like nut butter). You might need to scrape the sides from time to time and blitz again. If you are struggling to get a creamy consistency use more almond milk. Leave it onto one side.

To make the coconut cream scoop out only the solid part which should sit at the top of the tin. With an electric hand whisker whisk the cream for about 5 minutes until quite thick and fluffy.

To make the Frappuccino simply place the almond milk, espresso, ice cubes and about 1/2 tbsp of the date caramel into a blender and blend until super smooth and creamy. Serve it in a tall jar or glass and drizzle some caramel on top and add a generous dollop of the coconut cream. Enjoy straight away!

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How to organise your fridge for eating healthy – Samsung Family Hub Fridge Freezer Review

You get home from work, you swing the fridge door open and the shelves are looking like a graveyard: a half moldy cucumber, a few condiments, which you cannot remember last using. Does this sound familiar?

Let’s be honest, before I embarked on the mission of eating a healthy plant-based diet organising my fridge was at the bottom of my list of priorities.

If your goal is to make healthier choices I would say start with your fridge/freezer. By organising your fridge and stocking it up with goodness you are setting yourself up for success. I am so happy to have collaborated with  to bring you some tips and hacks on how to organise your fridge for eating healthy.

Here are some tips to put healthy eating within hand’s reach:

  1. Choose the rainbow: I always make sure my fridge is fully stocked with colourful fruit and veggies because different colours mean different nutrients.  If you find yourself short of time when you get home from work, wash and prepare your berries and fruit when you get home from the grocery store so they are always ready to go.  Peel and chop melons or watermelons and place them in containers (I love using glass containers). Place the fruit at the front of the fridge so the bright colours will catch your eyes.


  1. Wash and chop your veggies: Wash and cut your carrots and celery into batons and again place them in containers. These are a great to dip in some hummus or to have them while you are cooking dinner. Greens (kale, chards, salad leaves, rocket, spring greens) – wash them as soon as you get home, roughly dry them by either using a tea towel or a salad spinner if you have one. I put my cotton bags under the tap and then fill them with my washed greens so they stay fresh and crisp for the whole week.  Having so many vegetables already prepared will save you so much time during the week and mean you’re always minutes away from a nutritious snack or feast.

  1. Pre-cook whole grains, pulses & beans: At the end of a long day, waiting for brown rice to cook is really no fun. I like to cook a batch of a different wholegrain each week. I try to rotate them so I can get different nutrients and vitamins plus also have a bit of variety. The same for beans and legumes. Of course you can buy tinned beans but I personally prefer cooking my own as I find them much easier to digest. All you have to do is soak them for 8 hours or overnight and then cook them in your pressure cooker for 20-25 minutes. As per fruit and veggies, I like to store them in glass container or Kilner jars.
  2. Keep your nuts fresh for longer: Nuts and seeds (especially in hot climates) can go rancid quite quickly so I store them in glass jars in the fridge. They are also a great snack so I always keep few jars on the top shelf so I am more prone to grab them when the hunger strikes.

  1. Healthy drink options: If you find it difficult to give up fizzy sugary drinks this one is for you. As much as I like water, it can get boring at times so I like to keep a few other options in the fridge, which are definitely more exciting but still very healthy. My favorites are kombucha (a fermented drink, which tastes like a cross between prosecco and cider and is rich in probiotics), coconut water and homemade nut milks for when I fancy something sweet.
  2. Homemade Dressings: I normally try to stay away from readymade dressings, they tend to be full of sugar, additives and preservatives. Making your own dressing is super quick and easy. These are my two favorites which I use in salads and Buddha bowls and they can be easily stored in the fridge for up to 2 weeks.

Balsamic Dressing: in a jar mix together 1 tbsp. of balsamic vinegar, 3 tbsp. of extra virgin olive oil, 1/2 tsp of yellow or wholegrain mustard, 1 tsp of maple syrup, a pinch of salt and pepper. Put the lid on and shake the jar really well until it’s all combined.

Tahini & Miso Dressing: In a jar mix together 2 tbsp. of tahini paste, 1 tsp of miso paste, 1 tbsp. of Tamari sauce, the juice of 1/2 lemon, 1 tsp of maple syrup and a dash of water to thin it out. Mix it very well and add more water if needed to reach the desired consistency.

When it comes to the freezer these are the things that I always have on hand

  1. Chopped and frozen bananas & steamed sweet potatoes: These are always the base my smoothies or nice creams.
  2. Frozen berries: Fresh berries have a very short shelf life so I always keep some frozen ones in the freezer for toppings for porridge, overnight oats or smoothies
  3. Veggie burgers or falafels: As much as I like to make everything from scratch, sometimes I simply don’t have the time so I like to keep some pre-made veggie burgers from brands I trust in case of emergency.
  4. Frozen peas/broad beans/sweetcorn: These veggies are so handy to keep in the freezer as you can throw them in so many recipes, like stews, chilies or stir fries without requiring barely any cooking. They are also frozen immediately after being picked so will have their full complement of nutrients.
  5. Leftover curries/soups or stews: These have been lifesaving in so many occasion, especially after coming back from holidays when your fridge is bare. It’s great to have a selection of leftovers on hand that you can just throw in the microwave for a healthy and nourishing dinner in no time!

For the past few weeks I have been using my new Samsung Family Hub Fridge and Freezer and I am absolutely in love with all the different features that this fridge has.

  1. Impressive 593 litre capacity: The equivalent of 32 bags of shopping! Although it might seem big and bulky it’s actually incredibly sleek and stylish and it fits so well in our kitchen. I almost feel it has always been there!
  2. Innovative Wi-Fi Touch Screen: Built directly on the door which lets you communicate with your partner or family effortlessly. You can leave notes to each other or share calendars and even photos! Through this screen you can also stream music, TV or videos so you can dance and sing while you are cooking! (Something which I definitely enjoy doing! ;))
  3. 3 interior cameras: These can be linked to an app on your smartphone and allows you to see what you have in your fridge while you are out shopping. I don’t know about you but I never remember to check my fridge before I go shopping and always forget something so this feature has already saved me an extra trip to the shops so many times!
  4. Water and ice dispenser: This feature has been so handy especially in the recent weeks with the weather sweltering. It’s also brilliant for entertaining or when hosting dinner parties.
  5. Holiday Setting: This can help save you energy while you are away. This function allows the freezer to work as normal whilst the fridge is set to a specific temperature while empty with the doors closed.
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Zero Waste Picnic Feast

Glorious British Summer! There is nothing better than enjoying a sunny day, spending time outside and tucking into some sensational food, obviously! 😉

This plant-based feast is just perfect for any outdoor gathering. Although it might seem convenient to grab ready-to-go food from supermarket, nothing will ever beat a homemade, nourishing meal.  Plus, making from scratch is a great way to save unnecessary, single use packaging! All the dishes below are super easy to make and they last in the fridge for up to 5 days, so if you have any leftovers you can just pop them into your lunch box. The roasted vegetables are a great addition to any pasta sauce or to some cooked quinoa or brown rice. If you have any leftover tofu, use it in stir fries or buddha bowls to add a great source of plant-based protein.

The falafels are perfect to be frozen which is why I love to make a large batch so I have got enough for the week ahead. They are delicious dipped into my Mediterranean guacamole but they are just as amazing on their own. I mean, nothing beats a good falafel, right? 🙂

For this plant-based feast I have collaborated with Pyrex utilising their Cook & Go range of super strong glass containers, which I have been using non-stop this past few weeks. The Pyrex range stands head and shoulders above the competition as they are made from borosilicate glass. This provides extreme resistance, making them incredibly versatile and ideal for cooking in the oven, storing in the frige or freezer, re-heating in the microwave or oven and lunch on the run.

I have been using glass containers for years to store my food in the fridge or for a lunch box so I couldn’t be happier to have upgraded to this gorgeous new Pyrex range, which not only looks stylish and sleek but will also help me cut down on packaging and food waste.

Coriander Falafels:


2 cups of chickpeas soaked for at least 12 hours

2 tbsp of tahini paste

1 tbsp of extra virgin olive oil

1 garlic clove

A generous bunch of fresh coriander

1 tbsp of lemon juice

3/4 of a cup of chickpea flour

1 tsp of cumin powder

Plenty of sea salt

`Coconut oil for frying

Herby Roasted Summer Vegetables:


1 courgette cut into slices

1 aubergine cut into half-moon slices

2 peppers, deseeded and cut into bite size pieces

2-3 garlic cloves

1/2 tbsp of dried thyme

1/2 tbsp of dried oregano

A generous glug of olive oil

Salt and pepper to taste

Mediterranean Guacamole:

2 ripe avocados

1 cup of chopped cherry tomatoes

A bunch of fresh basil finely chopped

The juice of 1/2 lemon

Salt to taste

Sun-Dried Tomato & Basil Hummus:

1 can of chickpeas, drained and rinsed

1 tbsp of tahini paste

1 garlic clove

2 tbsp of extra virgin olive oil

The juice of 1/2 lemon

3-4 sun-dried tomatoes

A handful of fresh basil leaves

Optional: 1/2 tsp of sweet smoked paprika

Salt to taste

A dash of water depending on the desired consistency

Miso Glazed Tofu 

1 block of firm tofu (about 300gr)

2 tbsp of Tamari or soy sauce

1 tsp of brown miso paste

1 tsp of maple syrup

1 garlic clove crushed

1 tbsp of sesame oil

Start by preheating the oven at 200 degrees Celsius

For the herby roasted summer vegetables: Add all the sliced vegetables into a large roasting tray (I have used a large Pyrex Cook & Go glass rdish to save on washing up!). Drizzle with some olive oil and add all the dried herbs. Bash the garlic cloves with a large knife, keep the skin on and add them to the tray. Finally season with salt and pepper. Give the tray or glass dish a shake so all the veggies are nice and coated. Roast them in the oven for 18-20 minutes.

For the miso glazed tofu: chop the tofu into cubes and place aside. In a largee Pyrex glass bowl, mix togetherh the miso paste, tamari sauce, maple syrup, crushed garlic and sesame oil until you have a smooth marinade. Add the tofu cubes and toss them around so they are all coated.

Transfer them to a roasting tray or into a large Cook & Go dish and pour over the tofu any excess marinade. Place the tray or glass dish in the oven together with the veggies and cook for roughly 20 minutes.

For the falafels: Drain and rinse the chickpeas. Add them to a food processor with all the other ingredients. Blitz until you have a chunky paste. The mixture will be slightly wet so before rolling into balls wash your hands to prevent sticking. If you find it too wet add more chickpea tflour. Heat up a little bit of coconut oil in a frying pan(I used the Pyrex Expert Touch frying pan). Once really hot add the falafels to the pan. Cook them on each side for 2-3 minutes until they start to brown. Leave them to one side while you are making the dips.

For the sun-dried tomato hummus: drain and rinse the chickpeas, add them to a food processor with all the other ingredients. Add the water gradually (if needed) until you reach the desired consistency.

For the Mediterranean guacamole: Add the peeled avocados to a bowl, or smaller Cook & Go dish for food on the dmove and add all the other ingredients. Mash with a fork until you have a creamy consistency.

Once everything is ready, pop all of your creations into Pyrex Cook & Go dishes, clip on the leak proof/sairtight lids and you are ready for a serious picnic feast!

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Mocha Smoothie Bowl

I just love coffee and chocolate together, is just a match made in heaven! If you normally order a mocha at your local coffee shop I am sure you will love this recipe.

For a barista style espresso I have used TASSIMO My Way L’Or espresso which goes so perfectly with the richness of the raw cacao powder.

Try to use as little almond milk as possible to keep the smoothie super thick and creamy, you will literally feel like you are having dessert for breakfast! 😉

Serves 1:


1-2 frozen bananas

1/2 avocado

1 tbsp of raw cacao powder

1/2 tbsp of cashew butter

1 shot of espresso – I have used TASSIMO My Way L’Or espresso

Enough almond milk to blend

A pinch of sea salt


I love granola, some extra slices of banana, coconut coconut chips and cacao nibs but please feel free to use whatever toppings you like!

This recipe couldn’t be simpler! Just place all the ingredients into a blender and add the almond milk gradually.You want to try to keep it as thick as possible so don’t add too much liquid.

Pour the smoothie into a bowl and add the toppings of your choice! Enjoy!

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TASSIMO My Way & Cashew Iced Latte

When it comes to coffe I am definitely a bit of a snob. I don’t have a coffee everyday but when I do it definitely needs to be a good one . I normally would pop down to  my local coffee shop but since I had Tassimo My Way coffee machine I can easily make a barista style coffee at home.

I like to keep it quite simple so I normally go for a smooth black americano or a strong and rich espresso. But since it has been so hot lately in the UK i have been loving an iced cold latte made with 1 espresso shot, lots of iced and whatever non dairy milk I have on hand.

What I love about Tassimo My Way is the ability to tailor your drink to make it as strong as you like. You can choose temperature, volume and intensity of every single drink and then save your settings for next time . And you can definitely taste the different strengths in your coffe!

For my iced latte I have been loving using L’OR Espresso Fortissimo and which has got a full body and a gorgeous aroma and I like it to keep it quite “short”, I then add ice and milk.

If I fancy a hot drink I have been using Costa Coffe Americano and I set it on low strength and quite high volume so I can make myself a big mug of piping hot coffee to sip throughout the morning.

Other features that I love about the machine:

  • Large water tank – so it doesn’t need to be refilled after only a couple of drinks
  • No cleaning required – there is virtually no clenaing to be done while using this machine
  • Stylish look – I love its sleek and stylish look, it’s also not too big so it will fit perfectly on any kitchen counter.

Here is my quick recipe for the best homemade cashew iced latte:

½ cup of cashews soaked overnight or for at least 3 hours

1-2 pitted dates (depending on how sweet you like it)

A dash of vanilla extra or powder

1 ½ cups of filtered water

1 shot of expresso – I have used L’Or espresso fortissimo

Plenty of ice cubes

Drain and rinse the cashews. Add them to a blender with the water and blend until you have a creamy and frothy milk. Strain the milk through a nut milk bag or through a double cheese cloth . Gently squeeze the nut milk bag until all the liquid is out and you get left with the cashew pulp. Give the blender a quick rinse and add in the milk with the dates and the vanilla extract. Blend again until completely smooth. Pour the milk into a glass with plenty of ice and then add the espresso shot . Mix together and enjoy!

TASSIMO My Way is available at major retailers and electronic shops.

This blog post is sponsored by TASSIMO My Way.

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Tesco Fuss Free Food

Tesco has come up with what I think it’s a genius idea of adding dietary and lifestyle filters which allow you to complete your online shopping as usual or via the app, whilst being able to filter your product search into categories such as vegan, vegetarian, low fat, gluten free and many more.

I tested these new lifestyle and dietary filters myself when I did a online shop last week and I can honestly say it was a breath of fresh air! 

All I had to do was to select “vegan” from the filters available and in just one click all the vegan products available are all in one page.

I have been eating a plantbased diet for almost 5 years now so I do find it easier to navigate supermarket aisles than I did at the very beginning, but with new products constantly launched into the market it’s hard sometimes to keep up! Tesco new dietary & lifestyle filters take away any second guessing and make shopping tailored to your specific’s dietary requirements easier than ever! 

In my shopping last week I went all out for a BBQ/ garden party so I bought some Tesco Spicy Bean Burgers, some Tesco curly fries, vegan mayo and after I ticked the no gluten filter I also found some gluten free and vegan burger buns which I probably would have never found otherwise! 

This blog post is sponsored by Tesco.

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Rhubarb & Strawberry Breakfast Parfait

This has been one of my favourite breakfast lately. I absolutely love rhubarb and strawberries and I have been making the most of them while they are still in season here in the UK. It’s great to make the compote in advance so you always have some on hand when it comes to breakfast or for a sweet snack. I personally love serving it in this parfait stye with some crunchy granola and creamy coconut yogurt but it’s also delicious on toast or on top of porridge! 


Makes a small jar of compote – preparation & cooking time: 25 minutes 

For the compote:

1/2 cup of fresh or frozen strawberries 

1/2 cup of roughly chopped rhubarb 

1 1/2 tbsp of chia seeds 

1-2 tbsp of Natvia Natural Sweetener 

A dash of vanilla extract (optional)

About 3-4 tbsp of your favourite yogurt (I used coconut)

An handful of granola of your choice 

Extra strawberries for topping 

1- To make the compote simple place the fruits into a pan with a dash of water. 

2- Cook the fruit until it starts it bubbles, turn the heat down and add the Natvia Sweetener, vanilla and put the lid on. 

3-Cook the compote for 15-20 minutes until the fruit is all mushy and has a jam kind of consistency. 

4-Add the chia seeds, give it good mix and remove it from the heat. Leave it onto one side to cool down and to thicken up even further. 

5-Once cold place it into a jar or air tight container. It will keep in the fridge for up to 5 days.

6-To assemble the parfait simply place the granola at the bottom of jar, add a generous amount of the compote, top with the yogurt and add some fresh strawberries on top. Enjoy! 

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