Howdy, here are some absolute musts in the realm of epic cook books for some seriously laid back rustic dishes or some rather posh nosh meals for guests, there is something below for everyone – The baker, The cook and the aspiring Chef! If it wasn’t for these here books I would most definitely be a a stereotyped cardboard eating coeliac going down a manically depressive road to self loathing. But whey hey! Thankfully people share recipes so I can eat well and force feed my meat eating friends to eat vegan meals when they call over (you know who you all are!) *evil laugh*

Here the list:

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Put Another Drought on the Barb-e!

These statistics are crazy. People have no idea how wasteful and environmentally damaging it is to produce meat. Keep shouting it from the roof tops and the tide will turn I’m sure. People just don’t have this information relaid to them at the moment so we need to communicate it as loud and clear as possible. Well done!

Fluffy Raw Peanut Butter Pie

My middle daughter is obsessed by peanut butter and has an operation coming up so this is the perfect recipe to cheer her up and help speed her recovery. Thank you! X

B&D- Baking and Design

I tried a lot of vegan recipes, who either were made with bananas (no offense, I love bananas, but I don’t like them in a PB Pie), or with greek yogurt (very stiff consistency!)

What I wanted was a fluffy consistency without the loss of flavor of the peanut butter. For people who are following me for a while, know that I recently addicted to whipped coconut cream. So why not combining the fluffiness of the whipped cream with the creaminess of the Peanut butter…..

Gotta say the result was amazing!!!  Never ever have I had something so fluffy and peanut buttery like that. The chocolate crust then makes the pie perfect. Actually chocolate makes every dessert perfect 🙂

peanut butter pie


1 cup cashews (soaked overnight)
2 tbsp cocoa powder
4 tbsp agave syrup
1/3 Cup coconut flour
1/4 cup almond milk (you might need more if crust is too dry!…

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Moroccan Spiced Beetroot Soup


moroccan beetroot soup

Serves 4

1 tbsp sunflower oil

6 large beetroot, peeled and cut into small dice

2 red onions, roughly chopped

2 closed of garlic, left whole

1tsp coriander seeds, ground in a pestle and mortar

2 tsp cumin seeds

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground ginger

1 litre of vegetable stock

juice of one small orange

salt and pepper

Method: Toast all the spices lightly in a dry frying pan. Meanwhile, roast the beetroot, onions and garlic with the oil in a hot oven for 20-25 minutes. When the beet is tender, put everything into a high speed blender such as a VitaMix or similar until the soup is perfectly smooth. This is great served as part of a meze or with warm seed-topped flat bread.

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