3 ingredient dairy-free ice-cream


I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries
150g coconut yoghurt
100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)


  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)


2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.

Cabbage, carrot & pomegranate salad | V P GF

I love a super fresh salad – colour, texture & of course flavour, are all important elements when deciding on a new dish


1/4 pomegranate seeds

1/3 cup red + green cabbage, shredded finely

1 carrot

2 tablespoons peas 

1/4 cup mint  

Dress with a drizzle of olive oil & Himalayan pink salt


Millet, avocado & tomato

I love millet but until last night, I was hopeless about cooking it.


1/2 cup millet

1 tomato

1 avocado

1/2 lemon (to be used for dressing)

1 tablespoon olive oil (for dressing)


1. Throw 1/2 cup of millet into a saucepan

2. Dry toast for 3-4 minutes, stirring constantly.

3. Pour in 1 1/4 cups water (it will spit). Bring to boil then lower heat to a simmer. Set the timer for 12 mins. Remove from heat. Let it sit 10 minutes with the lid on.

4. Chop parsley

5. Cut avocado in half, remove stone & scoop out flesh with a spoon.

6. Slice tomato 

7. Once all items are in the bowl, squeeze over some lemon & drizzle over olive oil

As always, Himalayan pink salt, pepper & chilli to taste  


Carrot & beetroot salad | V P GF DF SF

This salad looks beautiful & provides plenty of nutrition. 

It’s gluten-free, dairy-free, sugar-free, paleo, IQS friendly, so really ticks most dietary boxes so would be a good option to serve at a lunch party


1 carrot

1 beetroot

1/4 cup parsley

6 fat green olives 

A note on balance of flavours: sweetness from carrot, earthiness from beetroot, freshness from parsley & saltiness from the olives. You can substitute the olives with some shaved grana padano.


1. Grate the carrot & beetroot

2. Chop the parsley

3. Try not to eat the olives before putting them in the bowl. I would recommend chopping them in 2 (I was a little lazy)

4. Toss all ingredients with your hands. Serve immediately with a drizzle of olive oil & if required salt, pepper &/or chilli 


Pumpkin & blue cheese Salad | V

I can’t wait for the weather to cool down to start enjoying warm salads like this. Pumpkin, Brussels sprouts & of course, cheese are some of my favourite ingredients.


2 cups Kent or Jap pumpkin

2 tbspns blue cheese 

8 Brussels sprouts

2 cups purple gem lettuce

Chilli & olive oil


1. Cut pumpkin into 4cm x 3cm x 2cm approx pieces 

2. Roast at 200 degrees Celsius for 40 minutes with a drizzle of olive oil.

3. While pumpkin is roasting, shred the lettuce & boil the Brussels sprouts for 5 minutes.

4. Let the pumpkin & Brussels sprouts  cool slightly (I tend to serve this salad warm), then layer the salad.

*top off with some finely chopped parsley if you have any on hand**