Ingredient: Walnuts

Orange Tarts

These delicious orange tarts are perfect for morning or afternoon tea. They can be made in advance and kept frozen.

Kale Pesto

Most shop bought pesto contain cheese. I don’t understand why as it is so unncessary. I finally found a vegan pesto but it had so much oil in it. So I decided to experiment with my own and am totally in love with this recipe. Can be made smooth or chunky depending on your taste.
Serve as a main course with pasta, potatoes or roast veggies stirred through or use as a dip and serve with crackers and veggie sticks such as carrots and celery.

Dairy Free Pesto

A quick and easy recipe to throw together in your blender. Go and pick the basil from your garden and throw it into a blender with some nuts, oil and garlic. Nothing else is needed. This recipe is also dairy free because who says pesto needs cheese!

Celery Leaf Pesto

Ever wondered what to do with celery leaves? So did I, so I experimented in the kitchen and came up with a new pesto recipe. This is quick and easy to make and will keep for a few days in the fridge. I doubt it will last this long as it is great to have on hand as a healthy snack and will disappear in no time!

Nutty Topping

I love this topping because it has become my plant based version of parmesan cheese without the nutritional yeast (which I am not a big fan of for health reasons-too much MSG/yeast extract).

So if you’re health conscious, plant based or dairy free this topping is perfect.

Easy to make and blends together within seconds.

It is great served on top of pasta, soups or vegetable bakes.

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