Veggie Loaded Vegan Shakshuka


This is one of my favourite weekend brunch recipe. It’s super filling and comforting and is just so perfect for the colder month ahead of us. I tried to pack as many vegetables as I could to make it even more full of goodness without compromising the taste. If you are not a big fan of aubergines please feel free to leave them out although they add a lovely “meaty” texture. I love serving this dish with lots of fresh basil for a lovely Mediterranean flavour and crunchy pitta bread.

This recipe is in collaboration with Waitrose to celebrate their Essential Waitrose range.


Serves 2

1 tin of  Essential Waitrose chopped tomatoes

1 small white onion – finely chopped

3 clove of garlic – minced

4-5 Essential Waitrose  white mushrooms – chopped into slices

¾ cup of  Essential Waitrose  frozen peas

1 small aubergine (if using a large one just use ½) – chopped into small pieces

1 tablespoon of oil for frying

1 teaspoon of cumin

1 teaspoon of sea salt

1 teaspoon of smoked paprika

½ teaspoon of black pepper

For the tofu:

About ½ block of firm tofu

1 teaspoon of turmeric powder

½ teaspoon of salt

½ teaspoon of pepper

Served it with:

Fresh chopped basil to garnish

Crusty bread or toasted pitta bread

Heat up the oil in a medium size pan. Add the finely chopped onion and cook on a gentle heat for about 4-5 minutes until the onion starts to soften and become translucent. Add the minced garlic and cook for another minute. Add the sliced mushrooms and aubergine and all the spices. Keep on stirring all the veggies and cook for 5-6 minutes until all the water from the mushrooms evaporates.

Add in the chopped tinned tomatoes. Put the lid on and cook for 10-15 minutes until the sauce has slightly thicken up.

While the tomato sauce is cooking prepare the tofu. Crumble it with your hands and place it into a bowl with the turmeric powder, salt and pepper. Mix well.

Just before serving sprinkle the frozen peas in the pan and put the lid back on for another minute just so the peas can soften. Add the crumbled tofu on top and sprinkle with the chopped fresh basil.

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Sweet Potato Falafels with Jewelled Broccoli and Cauliflower Rice


These falafels have been my latest packed lunch heroes. It’s great to make a big batch on a Sunday (feel free to double the measurements) and keep them in the freezer for your weekday lunches or dinners. Although raw cauliflower and broccoli might sound a bit daunting, I promise you it’s actually really tasty! The sweetness of the sultanas and pomegranate balance perfectly the subtle bitterness of the 2 cruciferous vegetables.

This recipe is in collaboration with Waitrose using their Essential Waitrose range.


For the sweet potato falafels: Makes about 10 falafels

1 large Essential Waitrose sweet potato

1 can of Essential Waitrose  chickpeas – drained and rinsed

1 tablespoon of tahini paste

The juice of ½ lemon

2 clove of garlic – minced

2 tablespoon of corn flour

1 teaspoon of turmeric powder

1 teaspoon of cumin powder

1 teaspoon of salt

For the cauliflower & broccoli rice:

Roughly 1 cup of Essential Waitrose cauliflower

Roughly 1 cup of Essential Waitrose broccoli

The seeds of 1 pomegranate

¼ cup of Essential Waitrose dry sultanas – soaked in some warm water for about 20 mins

The juice of 1 lemon

½ teaspoon of salt

A generous handful of fresh parsley – finely chopped

Start by making the sweet potatoes falafels. These can actually be made the night before and reheat them in the oven.

With a fork pierce the sweet potato and bake it in the oven at 180 degrees until soft and squishy. Once cooked remove the skin and place the flesh in a food processor and add the chickpeas and all the other ingredients. Blitz until you have a fairly smooth mixture, don’t worry if you have few bits of chickpeas, it doesn’t have to be a puree consistency.

Remove the mixture from the food processor and place it into a bowl. Cover it with a plate and place it in the fridge for ½ hour to firm up.

With wet hands (it will prevents the mixture from sticking) roll the mixture into balls (about the size of a golf ball) and place them on a baking tray lined with parchment paper.

Bake the falafels in the oven at 180 degrees Celsius for 35 minutes until slightly brown on top.

To make the “rice”: place the cauliflower and broccoli florets into a food processor and blitz until you have a “rice” kind of consistency. Transfer it to a large bowl and add the lemon juice, pomegranate seeds, drained sultanas, salt and fresh parsley. Mix everything well together.

Serve the falafels on top of the broccoli and cauliflower rice. Enjoy!

Store any leftovers falafels in an airtight container or you can also freeze them.



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Beetroot Chocolate Cake with Avocado Frosting

This cake is my ultimate chocolate dream! It’s decadent, rich, utterly indulgent and yet so healthy and even has vegetables in it! 😉 The beetroot adds an extra depth of flavour and surprisingly it goes so well with the cocoa powder. The avocado frosting is definitely the real surprise here, all the people that have tried it just couldn’t believe it the main ingredient is avocado! It’s silky, smooth and creamy and it still has that richness that you would expect from regular frosting without being sickly sweet.

To add an extra summer note I love to top the cake with fresh strawberries, raspberries and blueberries which adds a lovely burst of freshness.

This recipe is in Collaboration with Waitrose to celebrate 25 years of their Duchy Organic range. You can find out more about it here:


170 gr of Duchy Jumbo oats

60gr of unsweetened cocoa powder or raw cacao

125gr cup of unrefined demerara sugar

110gr beetroot pure – I have used Duchy Organic Beetroot

60ml of melted coconut oil

175ml of almond milk

1 teaspoon of apple cider vinegar

½ teaspoon of sea salt

For the avocado frosting:

2 very ripe avocados

60gr cup of unsweetened cocoa powder

Between 120-150 ml of Duchy Organic maple syrup (depending on how sweet you like it)

A splash of vanilla extract


About 150 gr of mixed fresh berries to decorate – I have used a mix of Duchy strawberries, blueberries and raspberries

Start by making the oat flour: simply blend the jumbo oats oats into a blender until they reach a flour consistency.

To make the beetroot pure: peel and chop 1 small beetroot and steam it or boil it for about 30 minutes until very soft. Drain it and let it cool down. Place it in a blender with a splash of the cooking water until you have a smooth puree. You might have some extra left which is great to use in smoothies.

Start by preheating the oven at 180 degrees Celsius.

In a bowl mix together the oat flour, cocoa powder, coconut sugar, baking powder and salt. In a separate bowl combine the melted  coconut oil , almond milk and apple cider vinegar, whisk everything well together.

Pour the wet ingredients into the dry ingredients and mix well together.

With some coconut oil grease the cake tin.

Pour the cake batter into the tin and level it out with a spatula. Bake the cake in the oven for 35 minutes or until a toothpick comes out clean.

Remove the cake from the oven and let it cool down completely before take it of the tin.

To make the avocado frosting: simply place the flesh of the 2 avocados, cocoa powder, maple syrup and vanilla extract into a food processor and blitz until you have a smooth and creamy mixture. Make sure to scrape the side of the food processor and blitz again to avoid any avocado lumps in the frosting.

Once the cake has completely cooled down with a spatula spread the frosting on top and on the sides. Top it with mix fresh berries, slices it and enjoy!








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Pasta & Mollica

This recipe comes straight from my Italian roots and it brings back memories of holidays spent in Sicily. This in fact is a traditional Sicilian recipe which normally include anchovies in the ingredients. I swapped them with sweet and juicy slow roasted cherry tomatoes, nutritional yeast and I have added rosemary for an extra aromatic note to the dish. I love how humble and simple this dish and yet so packed with gorgeous summer flavours and textures.


Serves 2


About 300gr of pasta of your choice

1 large slice of bread, even better if it’s stale ( I have used white sourdough)

2 clove of garlic

1 -2 fresh rosemary branches

½ teaspoon of fresh chilli flakes

2 tablespoons of nutritional yeast

2 tablespoons of extra virgin olive oil

½ teaspoon of sea salt

For the slow roasted cherry tomatoes:

About 250 gr of cherry tomatoes

A pinch of sea salt

½ tablespoon of extra virgin olive oil


Start by roasting the tomatoes. Preheat the oven at 150 degrees Celsius.  Slice the cherry tomatoes in half and place them on a baking tray. Drizzle the tomatoes with some olive oil and sprinkle with some salt. Bake in the oven at 150 degrees celsius for 30-40 minutes. Don’t roast them at any higher temperatures otherwise they will kind of explode and lose their shape.

If you are using fresh bread and not stale you can place it in the oven with the tomatoes until is super crispy and crunchy.

To make the tomato “sauce” : place the bread broken down into pieces, garlic, rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.

Cook the pasta according to the cooking instructions. Drain it and add the extra virgin olive oil. Stir the breadcrumbs flour reserving at least 1 tablespoon to sprinkle on top. Mix everything together and serve it with the slow roasted tomatoes, extra breadcrumbs mix, some cracked black pepper and garnish with some rosemary leaves. Enjoy straight away!



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Chocolate Peanut Butter Cheesecake Bites

These are possibly the BEST thing I have made lately. I know I say this all the time but trust me these are bites of heaven!!  How can you possibly go wrong with chocolate and peanut butter? I just love the contrast between the nutty base, the creamy filling and crunchy chocolate layer, is just the perfect mid afternoon treat or post dinner dessert.

Makes about 8-10 bars


For the base:

1 ½ cup of ground almond

1 tablespoon of One Earth Vanilla Zilla Blend

3 tablespoons of runny peanut butter

1 tablespoon of melted coconut oil

6 tablespoons of maple syrup

For the cheesecake layer:

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

2 tablespoon of peanut butter

2 tablespoons of maple syrup ( add more if you like it sweeter)

1 tablespoon of melted coconut oil

½ cup of creamy almond milk

For the chocolate layer:

100gr of good quality dark chocolate, meltedLine a brownies tin with some baking paper. Place all the ingredients for the base in a bowl and mix well. You should have a quite solid, sticky dough. If it’s too dry add a splash of almond milk.

With your fingers press the dough in the tin until it’s evenly spread.

Place the tin in the freezer to set while you are making the filling.

Drain and rinse the cashews and place them into a blender with all the other ingredients. Blend until completely smooth and creamy. Remove the tin from the freezer and pour the cashew cream on top of the base. Smooth it out with a spatula or the back of a spoon.

Place the tin back in the freezer to set for at least 1 hour.

Melt the chocolate and pour it on top of the cheesecake, make sure to shake the tin around quickly so the chocolate gets evenly spread. Place the tin back in the freezer for 20-30 minutes until the chocolate is completely set.







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Peach and Passion Fruit Summer Tarts

These are just the perfect summer dessert. I have been loving peaches and nectarines lately and I really want to make the most of them until they are in season. I love pairing them with the exotic flavours of the passion fruit, such a yummy combination! The cashew cream is just so indulgent and it’ perfect combined with the crunchy oaty base.

Makes between 6-8 tarts

For the base:

2 cups oats

1 cup of almond

1 tablespoon of One Earth Rejuvenate Your Soul Blend

pinch of salt

¼ cup pitted dates – I would recommend to use medjol date as they help to bind the ingredients together.

¼ cup of melted coconut oil

¼ cup maple syrup

1 tsp vanilla extract

For the filling:

¾ cup of cashews soaked overnight or for at least 8 hours

2 very ripe peaches (skin on) destoned and chopped into pieces + 1 for decoration

The pulp of 2 passion fruit  + 1 for decoration

2 tablespoons of coconut oil melted

2 tablespoons of rice malt syrup (use more if you like it sweeter)

A dash of vanilla extract

½ cup of creamy almond milk


Start by preheating the oven at 180 degrees.  Place the oats and the almonds into a food processor and blitz until you have a coarse flour kind of consistency. Add all the other ingredients and blitz again until you have a sticky mixture when pressed between your fingers.

Remove the mixture from the food processor and with your hands press it into the tart cases. Place the tarts in the oven and bake for around 20 minutes until the edges are starting to be slightly golden brown.

Remove the tarts from the oven and let them cool completely before removing them from their cases.

To make the filling: drain and rinse the cashews. Place them in a blender and add all the other ingredients. Blend for few minutes until super creamy and silky. Fill the tart cases with the cashew cream and top with some extra sliced peaches and passion fruit. Enjoy!

Store any leftover in an airtight container in the fridge for few days.





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Peanut Butter & Jelly Chocolate Cups with Your Superfoods

These are possibly the easiest chocolate treats to make! They are so simple and yet so utterly delicious! The combination between the homemade jam, peanut butter and chocolate is just to die for! The chocolate shells is nice and crunchy and the peanut butter middle is so gooey and squishy, literally heaven in a bite!


150 gr of good quality dark chocolate

½ cup of runny peanut butter

¾ cup of fresh or frozen blackberries

2 tablespoons of maple syrup

2 tablespoons of Your Superfood Forever Beautiful blend

Melt the dark chocolate on a low heat in a small pan. Keep stirring to prevent from burning.

Pour about 1 tablespoon of the melted chocolate into a cupcake paper or silicon cups. Leave the remaining chocolate onto 1 side for topping them up at the end.

Place the cups onto a tray a move to fridge of freezer to set for 10 minutes. While the chocolate cups are setting make the jam: place the blackberries into a pan and add a dash of water to prevent from burning. Cover with the lid. Once the fruit start to bubble away turn the heat down to a simmer. Add the Your Superfood Forever Beautiful blend and maple syrup. Cook the jam on a low heat for about 8-10 minutes until it becomes gloopy and thick.

Remove the cups from the fridge and add 1 tablespoon of peanut butter into each cup. On top of the peanut butter add about the same quantity of the jam. Cover everything with the remaining melted chocolate. Place the chocolate cups in the fridge for about 30-40 minutes. Enjoy!

Store any leftover in the fridge for about a week.


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Speedy Tofu Pad Thai

This is perfect dinner for when you are in hurry and you want something quick, filling and delicious.

I love all the Asian inspired flavours which they just work perfectly with the fried tofu and cashew nuts.

Serves 2


 200 gr of rice noodles

1 handful cashews, roughly chopped

250gr of firm tofu sliced into cubes

1 teaspoon of coconut oil

 For the sauce

2 spring onions, finely chopped

2 garlic cloves, minced

2 tbsp of smooth and runny peanut butter

2 tbsp of coconut aminos sauce

1 tbsp of tamari sauce

2 tbsp rice vinegar

1 tsp chilli flakes

2 tbsp water

To serve:

Extra fresh spring onion finely chopped

2 tbsp of Food Doctor Super Seeds Mix



 Place the rice noodles in a bowl and cover them with boiling water and let sit for 5-10 minutes until they become soft while you are preparing the rest.

Whisk all the sauce ingredients together in a small bowl until combined and set aside onto side.

Heat the coconut oil to a large pan on medium heat. Add the tofu pieces and cook them onto each side for 2-3 minutes. Reduce heat to medium low and add the sauce, give it a quick toss and then add the drained rice noodles.

The noodles should be soft but still chewy. If they are still a bit hard add another splash of water and keep cooking the noodles in the pan.

Transfer the noodles into a bowl and add the cashews, chopped spring onion and mixed seeds.


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Chocolate & Coffee Tiramisu Parfait


This one of my favourite super easy dessert. It’s literally fail proof and it’s guaranteed to be a total crowd pleaser. In my books there is nothing better than chocolate and coffee so this version of the classic tiramisu is possibly my dream pudding! I love the contrast between the crunchy nutty layer and the super silky cashew cream. To add extra crunch and texture top it with crushed cookies, cacao nibs and chocolate chunks.


For the crumbly layer:

2 of Love Raw Cacao & Cardamom bars (if you can’t get your hands on those substitute them with 1/2 cup of almonds + 8 medjool date + 1 heaped tablespoon of cacao powder)

1/3 cup of almonds (don’t add these if you are not using the bars)

For the cream layer:

¾ cup of cashew soaked for at least 8 hours or overnight

2 tablespoon of coconut cream

1/3 cup of Lowe Raw Cold Brew ( if you can’t find just use almond milk and maybe add another tablespoons of brewed coffee)

2 – 4 (depending on how strong you like it) tablespoons of very strong brewed coffee

2 tablespoon of maple syrup

A dash of vanilla extract


Dark chocolate chunks

Cacao nibs

Some crumbled cookies of your choice

To make the crumble layer just place everything into a food processor and pulse for few minutes until you have a sticky crumbly mixture. Remove from the processor and leave it onto one side while you are making the other layers.

For the cream layer: drain and rinse the cashews and place them into a blender. Add all the other ingredients apart from the brewed coffee and blend until completely smooth and creamy. If your blender is struggling add a bit more Love Raw Cold Brew.

Once it’s all smooth and creamy divide the mixture into 2 separate bowls.  In one bowl add the brewed coffee and mix well.

To assemble the parfait: add about 2 tablespoons of the nutty mixture into each jar and add the cream without the brewed coffee. Add another tablespoon of the crumbly mixture and finally add the coffee cream layer. Top with your favourite topping and enjoy!

Store any leftovers in the fridge for few days.


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Super Green Edamame Spread



This dip is my new latest obsession. It jammed packed with plant protein, healthy fats and green goodness. It’s creamy but it still have a subtle crunchy texture thanks to the edamame beans. It’s great as a dip with veggies bit it even more delicious to use in sandwiches as it add so much flavour and creaminess. This is my favourite recipe for a veggie packed sandwich perfect for packed lunch or for eating on the go!


For the edamame spread:

1 cup of frozen edamame beans

½ avocado

1 clove of garlic

A small handful of fresh mint leaves

1 teaspoon of One Earth Green Goddess

½ tablespoon of tahini

The juice of ½ lemon

Salt & pepper to taste


For the sandwich:

2 slices of bread if your choice ( I have used rye bread)

2 slices of tomato

A handful of lettuce or greens of your choice

½ carrot peeled into ribbons or shredded

½ cup of finely sliced purple cabbage

1 teaspoon of apple cider vinegar

A pinch of salt


Place the edamame beans into a bowl and covered them with boiling water. Let them sit for 2-3 minutes until they are a bit soft. Drain them and place them in a food processor with all the other ingredients. Blitz for few moments until you have a chunky quacamole kind of consistency. You might need to scrape the sides  of the food processor and blitz again.

To make the purple cabbage softer (and tastier) place it into a bowl and add the salt and apple cider vinegar. With your hands squeeze and massage the cabbage. Let it sit in the bowl for few minutes before assembling the sandwich.

Spread the edamame dip onto each slice and top with the tomato slices, greens, carrot ribbons and purple cabbage. Enjoy!

Store any leftover edamame dip in an airtight container in the fridge for few days.




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