BBQ ‘Shroom Buns from Food Love Stories brought to you by Tesco

As you might have seen on my Instagram stories I was so excited to see on TV Tesco Food Love Stories  advert featuring a vegan recipe, I literally had to wind back as I couldn’t believe that finally one of leading supermarket in the UK was showing on national TV an easy and “carnivore approved” vegan recipe.

The world is definitely changing and it’s really refreshing to see Tesco embracing this change and acknowledging that there are lots of people out of there that they would rather have mushrooms on their buns instead of a meat burger.

Vegans in the UK now make up 1% of the population and it’s predicted that this number will grow. There are also lots of people out there (like myself) that don’t call themselves vegan but they adopt a plantbased lifestyle either all the time or 90% of the times and I firmly believe that this diet approach will become more and more popular in the years to come. We are all becoming more aware that not only a diet centred around plants is better for our health but is also better for the environment and the animals.

Unfortunately there is still this prejudice that eating a vegetarian or vegan diet is expensive, boring or bland. And that’s why I think Derek Sarno’s BBQ ‘Shroom Buns recipe from Tesco is absolutely brilliant! It’s very cheap (the total cost for the ingredients comes up to just over £7 for 4 servings), super easy to make and utterly filling and delicious!

I made this recipe for me and my boyfriend and although he is a complete carnivore he really enjoyed and even said “mushrooms never tasted so good!” Coming from a true meat lover I took it as a positive feedback 😉


I am normally not the biggest fan of barbecue sauce (I always find it too sweet or overpowering) but if using the right amount (I used 2 tablespoons as the recipe recommends) it goes really well with the mushrooms, the raw onion and the fresh coriander.

I found very interesting the 3 ways Derek cooks the mushrooms, I would normally just chuck them in a pan until they are cooked. Instead he fries them first in a pan, then puts them into the oven and finally back into the pan again. It might seems a very lengthy process but it really adds bags of flavour plus it makes them super juicy and crispy on the outside.


If you have any barbecues planned for the summer months ahead and you want to surprise your guests with a meat free option this is the one to go for. It’s super filling, packed with flavours and I think it will be a great crowd pleaser no matter whether you are vegan or not.


You can find the full recipe here:*awin*ghs*fls*happyskinkitchen&utm_medium=ghs&utm_source=affiliate_window&utm_campaign=aff*happyskinkitchen




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Star Anise & Date Masala Chickpeas with Supa Box

If you have been following me for a while you know that I am all about cooking 99% of my food from scratch. Cooking for me is a form of therapy and an act of self love at the same time. I always love experimenting with new recipes and new ingredients so when Supa box came through the post I was excited to discover some incredible ingredients and superfoods which really sparked some serious cooking inspiration!

If you are not familiar with Supa it’s a monthly subscription box which delivers to your door different superfoods and ingredients every month and a handy recipes booklet to take inspiration from.

Supa aim is to encourage everyone to discover the health benefits of real powerful superfoods in a simple way and be inspired by easy, nutritious recipes which you can find every month in the box. What’s different about the Supa boxes is that their products are all ingredients based thought to cook with and to incorporate in every day dishes and each month brings a new theme.

This month’s box is inspired by superfoods found in Indian cuisine, like turmeric, saffron, moringa and star anise. In the box you can also find some cooked black lentil to use in curry sweet potato soup with crispy beluga lentils. The final ingredient is Himalayan pink salt which is a great season in every dish.

Today I decided to recreate the Star Anise & Date Masala Chickpeas which turned out to be so incredible delicious and easy to make. I just love how creamy and comforting the tomato sauce becomes packed with warm spices and flavours. The dates add a subtle sweetness which goes so well with the heat of chilli.


1/3 cup of vegetable oil

1 onion chopped

6 cloves of garlic minced

3 tablespoons of tomato paste

3 tins of chickpeas drained and rinsed

2 cardamom pods

9 dates pitted

4 tsp of ground cumin

1 ½ tsp salt

1 tsp chili flakes

1 tsp of black pepper

2 whole star anise

A handful of fresh coriander chopped

I served it with a dollop of coconut yogurt and crusty bread.

Crack the cardamom pods and peel the shell off the the seeds. With a rolling pin crush the seeds and set aside.

Heat the oil on high heat, add the onion and saute for about 9 minutes until they have softened.

Add garlic and saute for 1 minute. Reduce the heat to a medium and stir in the tomato paste. Add the cardamom and all the remaining ingredients, saute for another 3 minutes.

Stir in the chickpeas and a splash of water. Heat the mixture, stirring occasionally. Cook for about 15-20 minutes.

Serve with the fresh coriander.

If you want to find out more about Supa’s subscription boxes just check out their website:





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Chocolate Omega 3 Bites

These bites are so simple to make you will want to make over and over again. They are jammed pack with incredible skin loving omegas 3 thanks to the chia seeds and hemp seeds and they burst with amazing antioxidants thanks to the goji berries and One Earth Chocolate Dream superfood blend.

I love adding cacao butter as it really makes them taste like rich, indulgent chocolate, if you can’t find it you can substitute it with some good quality melted dark chocolate.

Ingredients: makes about 10-12 bites

¾ cup of almonds

2 tablespoons of hemp hearts

2 tablespoons of chia seeds

14-15 pitted medjool dates ( if you can’t find medjool dates you can use normal dates just make sure you soak them in some warm water for at least ½ an hour)

4 tablespoons of One Earth Chocolate Dream

1 tablespoon of goji berries

20gr of melted cacao butter (this is optional but it will give the bites a rich and chocolately flavour- you can also swap it with 50gr of melted dark chocolate)

Desiccated coconut for dusting

Place the almonds, hemp seeds, chia seeds into a food processor and blitz until you have a coarse kind of flour. Add the pitted dates, One Earth Coco Chocolate Dream, goji berries, and the melted cacao butter if using. Blitz again for a good minute or so until you have a sticky dough when pressed between your fingers.

Line a brownies tin with some parchment paper. Transfer the sticky mixture into the tin and with your hands press it down and spread it evenly. Sprinkle with shredded coconut and place it in the frdge to set for at least 1 hour.

Remove the tin from the fridge and cut into slices/squares. Store them in an airtight container in the fridge for up to 2 weeks.



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Rainbow Veggie Sushi with Hemp Seed Dip


This has been one of my favourite spring dinner lately. It’s such a clever recipe to pack so many different veggies into 1 dish but at the same is super filling and satisfying thanks to the rice.

It’s a great recipe to make in advance as you can store both the sushi rice rolls and the dip in the fridge for few days.

I love how creamy and light the dip, who would have thought is only made with courgette and hemp seeds?!The dip is ideal for so many different dishes like salad, tacos, sandwiches or stir fry.


For the sushi rolls:

1 cup short-grain Japanese rice

1/3 cup rice vinegar


5-6 nori sheets

Sesame seeds, for sprinkling

1 cucumber

1 avocado

1-2 carrot

1 beetroot

Pickled ginger, for serving

For the hemp seeds dressing:

¼ cup of hemp seeds

1 courgette

The juice of 1 lemon

½ teaspoon of garlic salt

1 tablespoon of nutritional yeast

1 teaspoon of Love Raw Simple Green

½ teaspoon of pepper


Start by cooking the rice.

Combine the rice and the required water in a pan and cook according to the packaging’s instructions. Adjust with salt. Transfer the cooked rice to a large bowl . Drizzle the vinegar onto the cooked rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Let the rice sit for 5 minutes.

While the rice is cooking make the hemp seeds dressing: Simply place all the ingredients into a blender and blend until everything is smooth and creamy. Remove from the blender and set onto 1 side.

Cover a bamboo mat with 1 nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.

Prepare the vegetables. Peel the cucumber, carrot and beetroot and slice into matchsticks. Thinly slice the avocado. Add the filling. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Wet the end of your nori sheet with some water to make it sticky.

Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and the hemp seeds dip.



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Crushed Potatoes with Pumpkin Seeds Butter


These little potatoes toast are literally bites of heaven! They are perfect as an appetiser or they are a great snack to make in advance as they still taste pretty good cold too. The pumpkin seeds butter add a layer of creaminess which goes so well with the spring onion and chives.

I love sprinkling them with some pumpkin seeds for an extra crunch


1 kg of yellow medium size potatoes


A generous glug of olive oil


Salt & pepper to taste


For the topping:


About 2-3 tablespoons of Indigo Herbs pumpkin seeds butter



A handful of finely chopped spring onions and chives


A handful of Indigo Herbs pumpkin seeds


Wash the potatoes. Place them in a large pan and cover them with boiling water. Cook the potatoes for about 20-25 minutes until soft. 5 minutes before removing the potatoes from the pan turn on the oven at 180 degrees.

Grease a baking tray with some of the olive oil.


Once the potatoes are soft drain them and placed them onto the baking tray. With the bottom of a glass or a mug press each potatoes down until they are flat. Don’t worry if they split, they will still be delicious!


Brush the potatoes with more olive oil and sprinkle with the sea salt and pepper. Add some chilli flakes for an extra kick.


Place the tray in the oven and cook the potatoes for 20-15 minutes until they are start to turn golden brown and crispy around the edges.


Drizzle the pumpkin seeds butter, sprinkle the chopped chives, spring onion and pumpkin seeds. Serve straight away.



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Chocolate, Vanilla and Strawberries Cheesecake

This cheesecake is the perfect celebration cake, is utterly delicious, indulgent and rich and it will be guaranteed to wow all your guests! It’s packed with gorgeous seasonal berries which go so well with the creamy coconutty vanilla layer.

It’s also completely raw, gluten free and vegan but I promise you, nobody will ever guess it! 😉


For the base:

175 gr of Superfoodio Cacao Clusters

15 pitted medjool dates

2 tablespoons of raw cacao powder

1 tablespoon of melted coconut oil

A splash of vanilla extract

For the vanilla layer:

2 cans of full fat coconut milk chilled overnight

1 heaped tablespoons of Vanilla protein powder

2 tablespoons of brown rice syrup

1 tablespoon of melted coconut oil

For the Raspberry layer:

1 cup of cashews soaked overnight or for at least 8 hours

1 cup of frozen raspberries or other berries of your choice

2 tablespoons of brown rice malt syrup

¼ cup of almond milk

1 tablespoon of melted coconut oil

To decorate:

A mix of berries of your choice

Edible flowers or rose petal

Start by making the base:

Place the Superfoodio clusters and the raw cacao powder into a food processor and blitz it until the you have a coarse flour. Add the pitted dates and the vanilla extract and blitz again until a sticky dough starts to form.

Remove the mixture from the food processor and place it into a cake tin. With your hands press down the sticky mixture trying to spread it as evenly as possible across the tin. Place the cake in the freezer to set while you make the other 2 layers.

To make the vanilla layer: remove the 2 coconut tins from the fridge. With a spoon scoop out the solid part of the coconut milk which it should be on top. DO NOT use the watery part (which should be at the bottom) as otherwise it will result in a too watery cream. Place the solid coconut milk in a pan on a low heat. Add the vanilla powder, coconut oil and brown rice malt syrup.  Keep stirring everything together until the milk is melted and everything is combined.

Remove the tin from the freezer and pour the vanilla cream on top of the nutty base. Place the tin back in freezer for at least 1 hour to set.

To make the raspberries layer: drain and rinse the soaked cashews and place them into a blender. Add the frozen raspberries, melted coconut oil, almond milk and rice malt syrup. Blend everything together for a good minute or so until you have a very creamy and silky consistency.

Pour the raspberries cashew cream on top of the vanilla layer. With the back of a spoon or a spatula smooth the surface until it’s evenly distributed.

Place the tin back in the freezer for the final 2 hours until everything is set. Once completely set remove the tin from the freezer and decorate with berries of your choice.

Store any leftover in the freezer for few days.

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Vanilla & Sesame Energy Balls

These bliss balls are one of my favourite flavour combination. The sweetness of the Vanilla Zilla goes so incredible well with the slight bitterness of the sesame seeds.

They are the perfect snack to make in advance as they will guarantee you to have a healthy and filling snack always on hand.

I love adding chia seeds for extra protein, omegas 3 and minerals but if you don’t have them you can leave them out, they will equally taste delicious!



¾ cup of almonds

1/3 cup of white sesame seeds

2 tablespoons of chia seeds

12 medjol dates – if you can’t find medjol date you can use normal one just make sure to soak them in some warm water for at least 30 mins

2 tablespoon of One Earth Vanilla Zilla

For the coating (optional)

About ½ cup of sesame seeds

Simple place the almonds and sesame seeds into a food processor and blitz until you have a coarse flour. Add the pitted dates, chia seeds and the Vanilla Zilla.

Blitz again until a sticky dough starts to form (it should be sticky when pressed between your fingers). Remove the dough from the food processor and start to roll it into balls.

Roll the balls onto the sesame seeds (if using) and place them in the fridge to set for at least 1 hour.



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Wild Garlic & Watercress Spring Pesto

This is literally spring on a plate. I am so in love with all the fresh, seasonal produces that I decided to put them all together in this recipe for an explosion of spring flavours.

Wild garlic is definitely a game changer as it has a much sweeter and subtle taste compared to normal one. Is definitely worth to go the extra mile and try to find it but if you can’t find it just use 1 clove of regular garlic and add more basil leaves.




A bunch of wild garlic (leaves & flowers)

¾ cup of cashew (you can use pine nuts as well)

A generous handful of fresh basil leaves

1 cup of chopped watercress

2 tablespoons of olive oil

The juice of 1 lemon (use half if you don’t like too lemony)

1 tablespoon of Love Raw Simple Greens

2 tablespoons of nutritional yeast

Salt & pepper to taste


Pasta of your choice (I have used brown rice spaghetti)


To sprinkle on top: fresh chives


Place the cashew in the food processor and blitz until you have a coarse mixture. Add all the other ingredients and blitz again for at least 1 minute until you have a creamy consistency. If you find the pesto too thick add a splash of water or more olive oil.


Cook the pasta of your choice according to the cooking instructions. Mix about 2 tablespoon of pesto in each plate and sprinkle with the fresh chopped chives.


Store the leftover pesto in a jar in the fridge for few days.


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Vanilla & Coconut Hazelnut Butter

I absolutely adore making my own nut butter, it’s much simpler than you think and you can really go crazy with different flavours combination. This Vanilla, coconut and hazelnut is by far one of my favourite! I love how the sweetness of the vanilla goes so well with the tropical flavour of the coconut and the earthiness of the hazelnuts.


2 cups of raw hazelnuts

1 tablespoon of melted coconut oil

2 tablespoons of One Earth Vanilla Zilla

a pinch of sea salt

Spread the hazelnuts onto a roasting tray and toast them in the oven at 150 degrees Celsius (not higher or they will burn) for 20 minutes. Make sure to give a shake halfway to make sure they roast evenly.

Remove the nuts from the oven and let them cool down for 10 minutes.

Place the hazelnut and the coconut oil into a food processor. Be prepared to be patient as the process of making your own nut butter does require some time.

In total you will need to run your food processor from 8 to 10 minutes.

Start by blitzing the nuts for at least 2 minutes. Stop the food processor and scrape the sides. Blitz again and from time to time keep scraping the sides and give it a stir. The mixture at the beginning will be really dry and crumbly but eventually it will start to become a creamy and buttery mixture.

Once you are happy with the consistency add the One Earth Vanilla Zilla and the pinch of salt, give it another blitz juts to combine all the ingredients together.


Spoon the nut butter into a jar and or an air tight container.


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Full Veggie Breakfast

This is perfect breakfast for lazy days or for weekend mornings when you have more time on hand to treat yourself to a scrumptious breakfast. I love how much veggies are packed into this plant powered brekkie which will definitely keep you full and satisfied until lunch time or even longer. I have been totally obsessed with tofu scramble lately especially when packed with spices. For this recipe I love adding Love Raw Immunity booster, which apart from giving it a bright yellow colour, it also adds so much anti oxidants and anti inflammatory properties.


1 pack of firm tofu (about 200 gr)

1 avocado

2 medium size potatoes

About 20 cherry tomatoes

About 300 gr of spinach of greens of your choice (kale will work as well) roughly chopped

2 cloves of garlic

A glug of olive oil

1 tablespoon of Love Raw Immunity Booster

1 teaspoon of smoked paprika

1 teaspoon of salt

1 teaspoon of pepper

To serve:

2 finely sliced spring onion or chives

A handful of finely chopped dill


Start by cooking the potatoes.  Preheat the oven at 180 degrees Celsius. Sliced the potatoes into large cubes. Place them in a bowl and sprinkle them with salt & pepper and the smoked paprika. With your hands rub the spices onto the potatoes. Place the potatoes onto a rack keeping separated from each other. Bake them in the oven for 30 minutes.

While the potatoes are cooking slice the cherry tomatoes in half. Scatter them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Place the tomatoes in the oven halfway through the cooking time of the potatoes (15 minutes).

Once the tomatoes are in the oven you can start making the tofu scramble. In a frying pan add a glug of water or olive oil. Crush the garlic cloves and add them to the pan. Cook the garlic on a low heat for a couple of minutes. With your hands crumble the tofu and add it to the pan. Give it a good stir and add a sprinkle of smoked paprika and Love Raw Immunity blend. Cook the tofu giving it a stir from time to time  for about 7-10 minutes.

To cook the greens you can either add them to the pan with the tofu for a couple of minutes until they start to wilt or if you prefer you can just cook them in a separate pan with a splash of water.

Once the potatoes and tomatoes are cooked remove them from the oven and separate them in 2 plates. Add the tofu scramble. Slice the avocado in half and add it to the plates. Serve with some fresh spring onion and a squeeze of lemon.


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