Kiwifruit Pops are a fun and delicious way to enjoy fruit. Ideal for kids parties! New Zealand Kiwifruit season is from April through to January, meaning they are abundant and well priced. Kiwifruits are rich in vitamin C, which is what we need more of during Winter to keep away those cold and flu's. Kiwifruits are high in fibre, anti oxidants, vitamin A, E and K.Read More
If you follow our recipes you may have picked up by now that we are big fans of dates and use them to sweeten a lot of our dessert recipes. Not just any dates, we use Californian Medjool Dates as we find them full of flavor, big in size and juicy.Read More
Nectarines have to be one of our favourite stone fruits, they can be used in salads, smoothies, desserts and meat dishes. We like to eat ours raw so that they are juicy and to emphasise the delicious flavour of the fruit. The “Hunny” nectarine, grown right here in New Zealand by Yummy has been used in this tart as it is a lot sweeter in flavour than your average nectarine, meaning we would not have to sweeten the tart with any liquid sweeteners.Read More
We are a little bit sorbet obsessed and with Summer on the way we have been busy in the kitchen coming up with new flavour combinations to satisfying our cravings for a cold sweet treat.
Sorbet is traditionally made with castor sugar, however we have swapped this out for Chelsea Coconut Sugar – an unrefined sugar option that has a beautiful toffee like taste. The mixture of tart lemon, toffee sugar and the sweetness of strawberries and nectarines make for a taste explosion!Read More
Lib and I created this recipe for our Auckland and Wellington food workshop and wanted to share it with you all, so when she came over to Sydney last week we made the cake again and photographed it. Best part of our job! The flavour of this cheesecake reminds us of Nutella and that is thanks to the hazelnuts and cacao. This vegan cheesecake is extremely filling and full of good fats from the coconut oil, walnuts and cashews so you only need a tiny slice at a time to feel nourished.Read More
Today is our blogs 3rd Birthday! 3 whole years since we started on this crazy journey of sharing recipes with you! We did not start our blog with any intention of being where we are today - meeting all of the amazing and incredible people we have, working with brands we have been fans of for years, signing a book deal with the biggest publishing house in the world (still blows our mind), getting to travel to dream destinations or running our own cooking workshops and have people turn up! None of that ever crossed our minds but we are so happy it has and feel greatful every single day to be able to do what we do! So thank you for coming along on this ride with us.Read More
Lib and I first made this recipe a few years ago with the inclusion of peanut butter. It's hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour. A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner.Read More
Everyone loves a good chocolate cake recipe so I thought I would experiment and make a chocolate cake that is vegan, therefore free of egg and dairy. This cake is so beautifully moist, gooey and decadent.Read More
You don’t need to be a trend spotter to know coconuts are so hot right now. We love using coconuts, whether it is Coconut Water or cooking with Extra Virgin Coconut Oil.
Our appetite for nut and plant milks is on the up and we have a new “nut” on the block. Move over almond milk! Vitasoy is one of the first major companies to bring Coconut Milk to Australian & New Zealand food lovers keen to try out new flavours.Read More
With the silly season just around the corner, I thought it would be appropriate to share a recipe that is delicious, easy to make, and can be taken to upcoming summer BBQ's and parties. I wanted to make a healthier version of the classic coconut ice recipe by replacing the original recipes refined sugar with coconut sugar and red food colouring with beetroot juice.Read More
Five weeks ago on Instagram I posted about a natural deodorant I was trailing from a brand called Black Chicken. A brand by Chey Birch that was dreamt up in 1989 in Bondi, Australia. Chey's main concern and reason for creating these beautiful products is that we apply so many products containing damaging chemicals and synthetic fragrances to our skin. She wanted to find a way to reduce the chances of developing chronic health conditions, to assist the body in a natural way and harness the therapeutic power of natural oils to enhance wellbeing, physically and spiritually. Something Libby and I are very passionate about, so naturally Black Chicken was a brand I wanted to know a bit more about.Read More
Since I can remember I have loved fudge, usually the kind with half a kilo of white or brown sugar in it, usually caramel flavoured (condensed milk, yum) and more often than not I am unable to just have one piece. Fudge is my vice. In my ongoing quest to create clean vegan sweets it has lead me to what I would say is my favourite recipe to date. Just 3 ingredients, how simple can you get? While this fudge contains no dairy, gluten, refined sugar or additives and a whole lot of good fats, please don't eat it all at once.Read More
Fan of traditional cheesecake but want to steer clear of all the empty calories, refined sugar and dairy? If you are a raw food skeptic and have been avoiding raw desserts as you do not think they will have any flavour then I can promise you that this will be the cake to change your mind. A friend of mine passed this recipe on and since then I have made the cake for a dinner party, birthday and with my 8 year old niece who said "Aunty Juls this cake is yummy are you sure it's healthy?". As this cake is raw there will be no oven needed! All you will need is a food processor/blender and some measuring spoons and cups. Raw cakes tend to be more expensive due to the ingredients used so save this for a special occasion OR put what you don't eat in the freezer. I don't think you will have that problem though, this lasted 6 days in my house...Read More
These cookie dough truffles are the perfect little snack to have when on the go. I usually make a batch of these on a Sunday night to keep in the fridge to have for the following week. Whenever I feel like a sweet treat I will have one. There are only 5 ingredients needed to make these and they take around 5 minutes to make.
* Raw * Vegan * Gluten free * Refined sugar freeRead More
Last week I was delivered recipe cards from one of my favourite restaurants, Mexico. I was super excited to start re creating recipes and what caught my eye first were the ice block recipes. Pineapple and Mint, Chocolate and Chilli and Cucumber and Lime... YUM! These recipes call for sugar so if you can use a good quality sugar such as coconut sugar. Coconut sugar is low GI and contains nutrients, unlike refined sugar which is no more than empty calories. You will need ice block moulds for this recipe. I was able to find really cheap moulds from K-Mart and would also think that the supermarket, The Warehouse or Farmers would have something too.Read More
When hosting a dinner party I can take some time to cook so always make sure there are snacks for guests. One thing I love to make is home made basil pesto - it goes well with crackers, cut up raw vegetables and corn chips. This basil pesto is gluten free, dairy free and vegan so suits most people (sorry, it does contain nuts).Read More
My best friends Mum made this dish one night when I had dinner with her and it is something I have re created several times since as it is so delicious! The combination of mustard, vinegar and capers is beautiful - a little bit tangy, sour and the crunch of the beans is a lovely texture. I would say that this dish is best used as a side dish and not a main. The perfect accompaniment to a BBQ meal, Sunday Roast or with some vegetable protein. This recipe is taken from a Jamie Oliver cook book so a big thank you to him.Read More
Calling all Banoffee Pie fans out there, this recipe is truly divine. The combination of dried nuts, dates, banana, avocado, cacao and peanut butter make a beautiful guilt free dessert. The traditional banoffee pie is full of refined sugar and contains dairy, this recipe is refined sugar free, gluten free and vegan. This banoffee pie is creamy and chocolatey and has a hint of peanut butter.Read More
We all have those days when a little extra boost is needed - instead of grabbing a cup of coffee in the mornings make this berry superfood smoothie to kick start your day. Full of super foods, flavour and protein you will be satiated and give your insides some extra love.Read More
During Summer there is nothing better then enjoying a frozen treat on a hot day and even better if it is guilt free. These banana pops are super easy to put together and a great recipe to make with little ones to teach them that you can have healthy frozen treats (see you later super market ice cream on a stick!).Read More