The thing that really makes a salad is not the tomato, the seeds or even the lettuce leaf – it’s the dressing! I like to make a big batch of this dressing and keep it in the fridge
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Rumour has it Santa has really stacked on the ol’ lbs recently and Mrs Claus has him on a pretty strict diet. Lucky for Mr S. I have created a refined sugar free gingerbread cookie recipe that both he and his reindeer can enjoy.
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Unfortunately, most store bough mulled wine is packed with added sugar. Fortunately, it is so simple to make mulled wine, all you need is a stove top, some spices and of course, a bottle of red wine.
This recipe is a sort of hybrid of guacamole in that it has your standard guacamole ingredients but with two nutritious hidden companions. In with the creamy avocado, onion and zesty lime, sneaky kale and spinach have snuck into this recipe.
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This roasted golden beetroot carrot side dish works really well along side other traditional sides such as mashed potato, corn on the cob or sprouts. Outside of the holidays, this dish makes for a lovely warm salad over spiced couscous.
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These crackers are low fat, high in fibre and the best part about them is that they keep for over one week so you can make a big batch and keep in the cupboard when hunger strikes.
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My golden Beetroot Recipe with Fig Dressing is a great as a side salad to a big lunch or dinner or as a main. If you want to keep it vegan, make it exactly as it is in the recipe below. If you are a meat eater, try adding some grilled chicken and goats cheese.
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What better meal to tuck into than this hearty warming vegan chilli recipe on a cold winters day.
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Warm, lightly spiced and chewy almond cookies. Sweetened with maple syrup. Enjoy!
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