How to Make Water Kefir

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I’d heard of kefir before – the milk based cultured yoghurt like beverage which many non vegans consumed for its healthy bacteria. When I saw a recipe for a smoothie that called for it, I began to look for a vegan version. Continue reading

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10 Minute Melting Cheddar Style Vegan Cheese – revamped!

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One of my most popular recipes on Bunny Kitchen is a simple 15 minute, Slice-able and Melt-able Vegan Cheese, it was shared by the Vegan Society and gained immense popularity. Just over a year later, I’m sharing a really slight update to the recipe, that makes it even simpler to prepare and a few more options to increase the cheesy tang that so many vegans, new and seasoned, miss but don’t want to eat animal products. Continue reading

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Volumising Sea Salt Shampoo and Dry Oil Body Spray

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It’s been a while since I posted a DIY recipe even though I’ve been experimenting with all kinds of natural homemade products like these luxurious pamper products. Continue reading

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Salted Caramel & Peanut Butter Chocolate Brownie Cake

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Ok, pre-warning – this is NOT a healthy recipe by any means – although it is healthier than many others and of course is free of cholesterol and only 355 calories per generous slice! Continue reading

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Paella Pasta – to Remind You That it is Summer

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I know the English Spring is traditionally April showers and milder days, but it feels like it was particularly wet this year, and grey and drab. Plus, I’m not sure I witnessed many ‘showers’, more like thorough downpours which as a result have seen my planned seeds not yet in the soil this year. Of course there have been a few nice, sunshine filled days – but they just felt short lived. Continue reading

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Tropical Spirulina Smoothie

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This smoothie is extra filling from the addition of a Creative Nature Tropical Treat Bar which crams a whole bunch of superfood goodness into its cold-pressed ginger and Barley Grass detox flapjack bar. It adds body, extra nutrition and flavour to an already delicious and goodness packed smoothie, especially good for workout fuel or for an extra dose of energy before a long day. Continue reading

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Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free

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Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger shares a recreated and veganized version of a nostalgic dessert recipe. Continue reading

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Win a THREE MONTH Supply of BAOBAB! Aduna Superfoods Giveaway!

PECAN & BAOBAB BROWNIE SLICE WITH SALTED CARAMEL SPREAD

PECAN & BAOBAB BROWNIE SLICE WITH SALTED CARAMEL SPREAD

Every so often I come across a product or company that I really want to see succeed. This is an example of such. Aduna is a unique business that really cares about it’s product, it’s impact and about people. It specialises in two products – Superfruit Baobab and Superleaf Moringa. I have got a whopping three month supply of Baobab for a lucky reader to win! Enter below. Continue reading

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Yeasted Pancakes – Racuszki

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Racuszki are a traditional Polish treat which are a hybrid between a pancake and a doughnut.

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They are frequently made with buttermilk and baking powder but I was inspired by this recipe to go the traditional route and use yeast to add rise and tang and delicious doughy flavour.

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They are so delicious served slathered with jam or applesauce and a dash of cinnamon.

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Each serving of my version of the usually fat and cholesterol laden recipe is completely free of saturated fat and cholesterol and includes a whopping 10.4g of protein and 23% of daily iron needs!

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Ingredients: Serves 4

  • 300g/2 cups plain flour
  • 1 tsp instant yeast
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup or unrefined sugar
  • 250ml/1 cup soya milk
  • 1 tbsp ground chia or flax seeds mixed with 3 tbsp water
  • Icing sugar or powdered erythritol and jam, to serve

Method:

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Summer Watercress and Asparagus Lasagne.

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It’s that time of year again when the most amazing organic English asparagus is arriving weekly in my veg box. As beautiful as this vegetable is just plainly cooked with a little salt and perhaps a drizzle of olive oil, I love to make something special with it. Continue reading

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