VEGAN NEATBALL MASALA + A COOKBOOK GIVEAWAY! (V+, ChF)

VEGAN NEATBALL MASALA + A COOKBOOK GIVEAWAY! (V+, ChF)

Through work and my general obsession with food, I come across new cookbooks ALL. THE. TIME. And I can count on 1, at most 2 hands the books I get really, really excited about. So excited that I take the book to bed for in-depth reading and general 'research'. So excited that I plan my week around creating certain dishes from said book. So excited that I wake up in the middle of the night and jot down a quick shopping list to ensure I have the right ingredients to get cracking in the kitchen the following day. So excited that I look at the photos again and again and again and.... It's pathetic, but you get the picture.

Books that fall into that category of they-make-my-heart-skip-a-beat-i-love-them-so-much include Sarah Britton's book MY NEW ROOTS and Amy Chaplin's book AT HOME IN THE WHOLEFOOD KITCHEN, both gems and must-haves if you ask me. And I can honestly say that Nina Olsson's new book BOWLS OF GOODNESS firmly falls into that camp as well because it's special, beautiful and unique.

So I guess the question on your minds is, what makes it so amazing? Well...
1. There's the to-die-for photography in Nina's signature style.
2. The recipes are so creative, fun, adventurous and really different. Sure, Nina includes old favourites like overnight oats and vegan chocolate mousse, but mostly her flavour combinations and recipes are one of a kind, totally RAD and mind blowingly cool!
3. I love that the book is heavy on well thought through savoury dishes. In my opinion too often vegan/vegetarian cookbooks rely on sweet breakfast recipes and desserts to fill the pages, but not Nina's book!
4. The book is appropriate for those new to as well as those familiar with vegetarian cooking; every recipe is achievable by home cooks, yet exciting enough to keep the experienced cooks intrigued.
5. Highlights include the neatball and masala recipe featured here today, as well as the Moroccan harissa salad (SOOOO good), Laksa noodles (can't wait!) and Gado Gado (betcha don't even know what that is :p).

Anything to be mindful of...
1. To be creative means to play with lots of different specialist ingredients which you may not have readily available (unless you are seriously into your plantbased food). So think nutritional yeast, tamarind paste, tempeh, canned jackfruit etc. However I think the book offers you a great excuse to step out of your comfort zone and expand your pantry ;).
2. This is a vegetarian book, not a vegan book and dairy products are used in a number of recipes. However Nina does offer vegan alternatives where possible.

NEATBALLCOL

GREEN KALE SMOOTHIE WITH PEACHES (V+, R, ChF, GF, NF, P) + A GIVEAWAY!

GREEN KALE SMOOTHIE WITH PEACHES (V+, R, ChF, GF, NF, P) + A GIVEAWAY!

By the time you read this it'll be 2017, so happy New Year everyone! I hope your year is filled with love, happiness and health. And fact is, if you're here for the green smoothie recipe, you're off to a pretty good start if you ask me ;).

2016 for me was one of the craziest years of my life. Now, I told you a little bit about some major developments that have been going on for me in my last blog post (please do give it a read if you've got a minute) and today I'll reveal a tiny bit more about what's been happening for me and why I was quieter on social media towards the end of the year ...

SMOOTHIENEWYEARCOL2

Well, through luck, hard graft and the strange workings of the universe, in late 2016 I got hired to do my ULTIMATE dream job: work as a prop stylist on a cookbook! And not just any cookbook, British instagram phenomenon Madeleine Shaw's third cookbook. So what does that actually mean? It means that I had artistic freedom and the responsibility(!) to choose all the plates, bowls, glasses, napkins, backdrops and cutlery for her cookbook AND decide how they would be used during the shoot. Of course my choices were heavily influenced by her wishes as well as those of the publisher, but I was fortunate enough to work with a team who not only appreciated my sense of aesthetics, but also trusted me to do a good job, giving me lots of creative freedom. The book comes out in April and I am so, so, SO excited to share it with you. Tons of love has gone into the book, so keep your eyes on the blog in Spring for more details ;).

To have been part of a cookbook shoot was one of the most wonderful, eye opening experiences of my foodie career thus far and I can tell you, being on site in a professional studio, alongside the industry's best food stylists and food photographer for 10 full days was me at my happiest. Never in a million year did I ever expect to be offered this opportunity and not only did I totally LOVE it – though it was bloody hard work let me tell you ;) -, it also made me realise with much more clarity what it is I want out of food blogging and out of 2017 as a whole. So what do I want,...

After hella soul searching, I now know that I DON'T want to be a full time food blogger. Much as I love it, I think my heart craves something more 'specific'. Now, just so you know I TOTALLY intend to keep blogging bi-weekly until blogging is no longer fun and as it stands I can't see the joy of blogging leaving me anytime soon ;). But I want to pull back a little bit on social media and spend more time working as a prop stylist and as part of a team and be more present in 'real life'. For me the blog will continue to be my online diary, vegan food sharing point and a creative outlet, but I feel prop styling is what I'm best at and what brings me more joy than any other aspect of food blogging. Hence it is that which I want to focus my energies on. 

NEWYEARSMOOTHIECOL1

THE COMPETITION IS NOW CLOSED! Now, I have two other 'goals' for 2017, which I'll talk about in another blog post ;). But in the interim, I want YOU to enjoy the benefits of following someone who is food prop obsessed and totally immersed in the world of prop styling!!! How? Well, having my eyes firmly on all things beautiful I spotted Enrich and Endure's new linen napkins a mile away, whilst blindfolded and distracted by my 6.5 year old!!!! Yup, they're so gorgeous they begged to be noticed! In fact I used 2 of their napkins in this week's blog post (Light grey and oatmeal ;)). Fortunately for you, co-founders and brother and sister team Sarah and Lorcan have given me a pack of 4 Still Water linen napkins to give away (STUNNING!) to 1 lucky winner. All you need to do is comment below, telling me your main new year's resolution for 2017. But be quick with your answers, entry to this give-away closes at midnight (Greenwich Time) on Monday, January 9th. The winner will be picked and notified within a week of the closing date. Please note that this competition is open to UK residents only though even if you don't live in the UK, I'd love to hear from you below ;). I can't wait to read your answers. LIA IS THE LUCKY WINNER! CONGRATULATIONS!

Thanks for reading everyone. See you in 2 weeks.

Recipe below...

NEWYEARSMOOTHIECOL3

GREEN KALE SMOOTHIE WITH PEACHES (V+, R, ChF, GF, NF, P) + A GIVEAWAY!

Preparation Time:
5 - 10 minutes
Serves: 1-2

Ingredients:
1cup/240ml (homemade) almond milk (see tips for nut-free alternative)
1.5 cups kale (I used dinosaur kale, but any kale will do)
1 - 1.5 peach, pit removed
1/2 a ripe avocado, stone removed, peeled
1 tbsp almondbutter (see tips below for nut-free alternative)
1tsp ground cinnamon
1 date for sweetness (optional, read tips below)

Toppings (optional):
a handful of seasonal fruit
a tsp of almond butter
edible flowers

Instructions:
Place all the smoothie ingredients in a high speed blender until smooth and creamy. Serve immediately and add the toppings of your choice. Enjoy!

Tip 1: You can use a seed milk (recipe here), soya milk or rice milk if you would like to make this recipe nut-free.
Tip 2: I cut the kale into smallish chunks so that it fit in the measuring cup. I think it was about 1.5 large leaves
Tip 3: It's really important to use ripe and sweet peaches so that the smoothie tastes great. if not, you may have to use a date for sweetness.
Tip 4: Please use tahini if you'd like to keep the recipe nutfree

Looking for more quick and easy vegan breakfast ideas? Then just click here.
Want to support this blog? Then please follow along on instagram or pin these images on pinterest and share the love :)..

VEGAN CHESTNUT CHRISTMAS COOKIES DIPPED IN POMEGRANATE GLAZE (ChF, V+) WITH TWIGG STUDIOS

VEGAN CHESTNUT CHRISTMAS COOKIES DIPPED IN POMEGRANATE GLAZE WITH TWIGG STUDIOS (ChF, V+)

As I woke the morning of Tuesday, November 8th, I was feeling pretty antsy, unsettled. And as the day progressed my unease grew into unmeasureable stress; my tummy felt like it was tied in a knot and by the end of the day I felt physically sick. Why? Cuz I knew there was a real chance that Trump could win. I dare not have said it out loud that faithful day, but I was well aware that it wasn't unimagineable. Till now I'm not sure how the man and the boy in my life managed to put up with me on the 8th or the days that followed for that matter as I was not myself, stressed beyond belief. But, in fairness I had good right to be, cuz when I woke in the odd hours of the morning Wednesday, November 9th (UK time), my worst fears were turning into reality - Trump was leading, taking all the key state along with him.

CHRISTMASCOOKIECOL1

RED CABBAGE SALAD WITH WARM SWEET POTATO WEDGES FOR HEAL'S (ChF, GF, NF, R, V+)

RED CABBAGE SALAD WITH SWEET POTATO WEDGES FOR HEAL'S (ChF, GF, NF, R, V+)

Like any big metropolitan city, London is littered with shops where you can buy 'stuff' and spend money like noone's business. And during the run up to Christmas, it's so easy to do just that. So that begs the questions: How do you make Christmas meaningful whilst still honouring the tradition of giving those you love thoughtful presents? For me, I try and focus on gifts that can stand the test of time, that are beautifully made and showcase heart, craftsmanship, attention to detail and care. In short, gifts that actually are worth spending money on. And I know no better place in London to find presents that match this description than Heal's. In fact lots of my food photography props are from there and most of the plates you see in today's blog post stem from there too. This includes the large handmade Mervyn Gers dinner plates in sapphire and teal, the timeless Falcon enamel plates in blue and the Serax plate in aqua.

Other items that would make stunning gifts this Christmas are:

- THIS milk jug (too much gorgeousness!)
- these little amber glasses (want!)
- and this classy teapot (so much STYLE!)

Considering how much I love Heal's, it's been a total honour to finish my collaboration with them by sharing today's delicious vegan winter recipe, which only looks as good as it does because of the brilliant dinnerware they kindly provided me with. Thanks Heal's for supporting beautiful design and for continuously inspiring little food bloggers like myself ;).

P.S. I've also put a little Christmas gift guide together for The FeedFeed. You can find the link to my recommendations here.

IMG 6617900

VEGAN YOGI BOWL + A COOKBOOK GIVEAWAY! (GF, NF, V+)

VEGAN YOGI BOWL + A COOKBOOK GIVEAWAY! (GF, NF, V+)

There are probably 1000s of cookbooks on the market and being a plant-based foodie and food blogger, I've come accross loads in my time. To be honest after a while, they all start to look the same and there are few books that truly stand out. But in the cluttered cookbook section of any good bookstore, Cassandra Bodzak's vegan cookbook 'Eat with Intention' WILL stand out; in fact for me it already does which is why I'm delighted to be hosting a giveaway of her book this week.

YOGIBOWLCOL1

WARM MARINATED PUMPKIN, QUINOA AND POMEGRANATE SALAD WITH LAUREN CARIS COOKS (V+, GF, ChF, NF)

WARM MARINATED CURRY PUMPKIN, QUINOA AND POMEGRANATE SALAD (V+, GF, ChF, NF) WITH LAUREN CARIS COOKS

If you are a regular, loyal reader of the blog, you've probably gathered that I'm a rather social human being who loves the company of talented, friendly food bloggers. That's cuz...

a) it means I don't have to talk to myself when I'm cooking
b) there's someone to laugh at my silly jokes and
c) collaborations are magical and so, so SO much fun.

Hence you can imagine how I shrieked with delight when Lauren from Lauren Caris Cooks got in touch to say that she'd be in London and would I like to meet up with her. ''YES! OF COURSE! WHY ARE YOU EVEN ASKING?! COME HANG OUT. LIKE, NOW! Thank you :)!'' was my answer. Following some e-mail exchanges we finally got to spend a lovely morning cooking, styling and eating together in late September and despite only knowing each other on-line, having Lauren in the kitchen felt so familiar and totally lovely. The images you see her are just an outtake of the day we spent together before Lauren returned to Switzerland where she lives with her husband :(. Lauren, thank you ever so much for popping by, please come visit me again soon ;).

Would you like to read Lauren's take on the day and see her fab pictures? Of course you do! I knew it! Then just click here and the internet will swiftly take you to your desired destination ;).
Thank you everyone for reading my silly ramblings and for supporting my blog :). I hope you like the recipe below and see you all next week.

CURRIEDPUMPKINCOL2l

VEGAN GLUTEN-FREE TOFU TERIYAKI WITH RICE NOODLES FOR THE TOFOO COMPANY! (ChF, GF, NF, V+)

VEGAN GLUTEN-FREE TOFU TERIYAKI WITH RICE NOODLES FOR THE TOFOO COMPANY! (ChF, GF, NF, V+)

When I tell people that I eat a predominantly plant-based lifestyle, the first question I'm always asked is: 'Where do you get your protein from?' Though all plant-based foods contain protein - even fruit - legumes are vegan protein powerhouses! Soya beans are legumes and hence full of protein. They are also the key ingredient in TOFOO's naked tofu, which I used in today's recipe.

I'm really proud to be partnering with TOFOO as it's the kind of tofu brand you want in your life. That's cuz TOFOO is...

- made with 100% organic soya beans!
- GM, gluten, wheat, yeast and dairy free!
- delicious and tastes so authentic as it is made to a traditional Japanese recipe!
- cholesterol free!
- low in calories, carbohydrates and saturated fats!
- made in the UK! (so you can say byebye to those nasty airmiles)

TOFOOCOL2

VEGAN MINI LAYER CAKE WITH CREAM 'CHEESE' FROSTING + A COOKBOOK GIVEAWAY! (ChF, GF, NF, V+, V)

VEGAN NAKED MINI LAYER CAKE WITH CREAM 'CHEESE' FROSTING + A COOKBOOK GIVEAWAY! (ChF, GF, NF, V+, V)

SIDENOTE: If you are looking for the gluten-free version of this cute little cake, then please head over to Heal's blog for the full recipe + a handful of other pictures. Heal's kindly provided the totally lush grey linen you see in the pictures here and I'm super grateful for their generosity in making this blog post what it is :).  

ON TO THE MAIN SHOW ;): It's hard for me to believe that it's been less than a year since I met Aimee from Twigg Studios for the very first time. But despite our relatively new-ish friendship, it feels like we've known each other FOREVER. I mean we've baked together, we've been to France together, we hitch-hiked together and Aimee's been to stay so often that the guest bedroom in our house is now referred to as 'Aimee's room'. So when Aimee told me her second book Aimee's Perfect Bakes was on the verge of hitting the bookshelves and subsequently asked me to feature it on my little blog, you can bet your bottom dollar I shouted a loud, resounding YES!

WINTERMINICAKECOL2

QUICK AND EASY VEGAN CHICKPEA CURRY (ChF, GF, NF, V+)

QUICK AND EASY VEGAN CHICKPEA CURRY (ChF, GF, NF, V+)

I'll be the first to admit that my blog has been a neglected space of late. But rest assured it's been left to its own devices for good, good reason. Sadly I still can't reveal a thing (SO sorry, trust me, I'm DYING to tell you), all I can say is that 'the reason' has involved an epically long commute (2 hours each way!!!) which I've only survived thanks to some of the best podcasts in the world (modest claim, I know). Therefore I thought I'd share my top 5 favourite podcasts on the blog today, perfect for your commute, long-haul flight and/or cosy, cuddly evening in front of an open fire with a cup of herbal tea. Wherever you are, I am sure you'll enjoy these :). So without further ado (and because I love organising things in lists) here goes...

5. One Part Podcast - This is one of the very first podcasts I ever listened to. Jessica Murnane, a plant-based food blogger, interviews an array of movers and shakers in the world of food, health, spirituality and business. My favourite episodes include this one with Grace Bonney from Design Sponge, this one with my fav AKA the man Dr Thomas Campbell, and this one with Ashlae Warner from Oh Ladycakes! If you're into food blogs and questions about the connection between food and health then there's bound to be an episode for you :).

4. Prince Street Podcast - This is a relatively new podcast all about FOOD! Why we love it, how we make it, who the people are behind it, and what emotions eating it evokes in us. The podcast is this odd mixture of informative, serious, funny and totally weird (interested in a report on competitive eating anyone?). Episodes follow themes such as 'craving', 'triumph' or my favourite so far 'rule breaking'. So if you love food as much as I do, then you'll love this podcast;).

3. Dear Sugar Podcast - The dear sugar podcast is like a true, old school agony aunt column, just re-jigged to make it relevant for audiences in the 21st century. Like traditional agony aunt columns, listeners get to write letters to the show's presenters outlining an array of problems and dilemmas they wish to get advice about. Though I can barely relate to any of the topics or problems presented in the show, I have still found the podcast immensely helpful especially in the last year during which my life has taken rather odd twists and turns (I kinda wrote about those here and here). That's because I can relate to the emotions described by the letter writers - sorrow, doubt, pain, fear all the stuff you sometimes feel no one can understand and no one is going through except you. So yeah, if you need to get confirmation that your crazy, silly, deep, intense thoughts are just normal do have a listen ;).

KETCHUPCURRYCOL2

VEGAN CINNAMON APPLE ROLLS WITH SALVIA+LIMONE AND TWIGG STUDIOS (V+, ChF)

VEGAN CINNAMON APPLE ROLLS WITH SALVIA+LIMONE AND TWIGG STUDIOS (V+, ChF)

Two weeks ago I had the joy of working on not one, but TWO collaborations with some of the best food bloggers I know. First, at the start of the week I invited Aimee R. from Wallflower Kitchen into my home and together we made these fluffy vegan pancakes. (Sooooo yummy!) Then, later that same week Silvia from Salvia+Limone and Aimee T. from Twigg Studios popped by to bake today's insanely yummy vegan apple cinnamon buns.

Those of you who read the blog regularly or follow me on instagram will know that Silvia, Aimee T. and I baked together once before earlier this year when we created this vegan matcha pistachio tres leches cake. So gorgeous, right?! We promised one another that very day we'd meet and bake together again and true to our word, we did! 

CINNABUNCOl22

SUPER FLUFFY VEGAN PANCAKES AND SEASONAL FIGS WITH WALLFLOWER KITCHEN (V+, ChF, NF)

SUPER FLUFFY VEGAN PANCAKES AND SEASONAL FIGS (V+, ChF, NF) WITH AIMEE FROM WALLFLOWER KITCHEN

If you are a regular reader of my blog or follow me on instagram, then you know I adore hanging out with fellow food blogging friends. In fact cooking and baking with other women who love food as much as I do may just be my most favourite part of blogging. And last week I got extra lucky because I had the chance to create vegan magic in the kitchen with Aimee R. from Wallflower Kitchen and then, a few days later, with Aimee T. from Twigg Studios and Silvia from Salvia + Limone. BLISS! 

If you don't know already, Aimee R. is not just 'any' vegan blogger. Nope! Apart from being breath-takingly beautiful, super duper sweet AND an awesome baker, she's also the successful cookbook author of Coconut Milk Icecream, a book dedicated to making creative and tasty vegan ice creams. Oh and she's always saying I don't look my age, meaning I'm MEGA fond of her and will never turn down an opportunity to bake with her ;).

PANCAKEFLUFF3

VEGAN BUCKWHEAT PORRIDGE WITH SPICED PLUMS + A COOKING APP GIVEAWAY! (V+, ChF, GF, NF)

VEGAN BUCKWHEAT PORRIDGE WITH SPICED PLUMS + A COOKING APP GIVEAWAY! (V+, ChF, GF, NF)

These last few weeks, well months really, have been a whirlwind of craziness and this blog post right here is yet another example of the unexpected twists and turns I never imagined possible. See there are a few blogs out there that I am TOTALLY obsessed with. Like, big crush obsessed; like I follow them like a crazy stalker obsessed, like I loose my breath every single time they post something on instagram obsessed. That's because these bloggers produce images and recipes that just move me in ways I can't even put into words. And sadly my blog doesn't have emojis cuz they might do a better job at expressing my feelings than a collection of random sentences ever could. 

Berlin based Susann and Yannic who you might know as KRAUTKOPF are two bloggers who firmly fall into this 'I'm obsessed with their blog' category. And if you have a quick glimpse at their instagram page you will totally understand what I'm on about. Hence when they contacted me to try out their vegetarian cooking app because they were interested in my feedback, I practically choked on my avo toast. Surely, this couldn't be? I didn't even know they had clocked that I was stalking them, thought I'd covered my tracks real good, but somehow they did know I existed and moreover they wanted my input. So after double checking that they'd not made a mistake and contacted the wrong blogger (I mean, these things happen, right?) and drinking some water to shift that piece of bread out of my throat, I said HELL YEAH!  

KRAUTKOPF1COL

FOOD PHOTOGRAPHY BACKDROPS PART 2

FOOD PHOTOGRAPHY BACKDROPS PART 2

Hi everyone! I hope you enjoyed PART 1 of the food photography backdrops series as this week I bring you PART 2! To keep the blog post as short and informative as possible, I haven't included a recipe today. Sorry. But I'll be back with a stunning recipe next time. Is that ok? Cool ;)! Ok, so let's quickly move on to two of my most favourite food photography backdrop options EVER, shall we? Fabrics and metals...

1. Fabrics
Cost: low/medium/high
Effort: low/medium/high
Storage: easy/medium/a tad more complicated
Availability: 10/10

For those of you who have been following me for a while on instagram, you'll know I'm OBSESSED with fabrics. In fact you'll be hard pressed to find an image in which I don't use fabrics. That's because I love the look, feel and texture of fabrics so, so much and believe they often add the missing ingredient to a shot. 

BACKDROPCOL5

VEGAN PAD THAI + FOOD PHOTOGRAPHY BACKDROPS PART 1 (V+, ChF, GF, NF)

VEGAN PAD THAI + FOOD PHOTOGRAPHY BACKDROPS PART 1 (V+, ChF, GF, NF)

Hi everyone! I can't tell you how excited I am about this week's blog post. Not only am I bringing you an ACE vegan pad thai recipe (so, SO good), but I'm also tackling another major food photography secret - how to create, source and buy FANTASTIC food photography backdrops.

Following this post on instagram and tons of questions on the subject over the past few weeks, I'm well aware that you've been keen to read up on my tips and tricks ;) and truth be told, I'm even keener to share them with you in the hope that they are going to be helpful. 

Now a few notes from the outset - if you're just here for the recipe, please scroll all the way down. The recipe IS there somewhere ;). And if you're hoping to learn everything there is to know about backdrops, let me warn you now, I'm breaking this topic up into 4 blog posts as there's quite a bit to say about the matter. So sorry in advance that you won't find all the answers here today. Thing is, I'm well aware my blog posts have been a tad bit too long recently (ooops) and I really don't want to demand too much of your time in one sitting.

Okay, so without further ado....

FOOD PHOTOGRAPHY BACKDROPS PART 1

As some of you know I recently prop styled a commercial shoot and - just as I do at home - my starting point was my backdrop. It's because a backdrop really sets the tone for your picture and can TOTALLY make or break a shoot. Now, I appreciate not everyone has got a big prop house with tons of backdrops a few tube stops away at their disposal, so here some ideas which you CAN recreate at home with ease.

1. Paper
Cost: low/medium/high
Effort: low/medium/high
Storage: easy/medium/a tad more complicated
Availability: 10/10

BACKDROPSCOL1

VEGAN MATCHA AND COCONUT PANNA COTTA WITH GREEN LEAF MATCHA (V+, ChF, GF, GrF, NF, P)

VEGAN MATCHA AND COCONUT PANNA COTTA WITH ORGANIC PREMIUM GREEN LEAF MATCHA (V+, ChF, GF, GrF, NF, P)

Hi everyone. Thanks for finding your way back again to my little corner of the blogosphere :). Thanks too for all the AMAZING comments on my last post about working with brands. Both in the comment section itself and on instagram you had heaps to say about the matter and lots of tips to share, which made me feel like it was right to release that blog post into cyberspace. Moreover, ironically, I had tons of brands contact me since I unleased that blog post, which made me giggle. The universe has such a funny way of working ;).

BUT in the midst of all the e-mails one company totally stood out - Green Leaf Matcha. The company is a small start-up dedicated solely and completely to the most gorgeous organic matcha tea I have EVER tasted. Like I said, I felt like a fairy scattering precious gold dust when I was working with Green Leaf Matcha tea, it''s so lush.

The owners explained to me that they chose to sell this particular tea because it was important to them to have an organic super premium ceremonial matcha tea; they'd not settle for anything less. Interestingly, the tea leaves stem from Uji, Kyoto in Japan; this variety of leaves has been cultivating there since the 13th century. Subtle but important nuances in taste sets this tea apart from any other. It also packs a kick-a**-antioxidant- high-level-chlorophyll punch. Plus the colour is just to DIE for!

PANACOTACOL1

VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

Is it just me, or did the last 2 weeks just fly by? I could have sworn I was just putting together the finishing touches to my last blog post and now I'm 'due' another one. How did that happen?
Anyway, today I wanted to talk a tiny bit about setting your price when working with brands as a food blogger. Now, if that's of no interest to you whatsoever, than just scroll down and go straight to the recipe at the very bottom of this blog post :). But, if this topic IS of interest, then do read on and be prepared to be bombarded with LOTS of info. You've been warned :)...

PEASOUPCOL1

GLUTEN-FREE RICE FLOUR MATCHA WAFFLES + SUMMER FRUITS WITH THE SUNSHINE EATERY (V+, ChF, GF, NF)

GLUTEN-FREE RICE FLOUR MATCHA WAFFLES + SUMMER FRUITS WITH VIOLA FROM THE SUNSHINE EATERY (V+, ChF, GF, NF)

“Would you tell me, please, which way I ought to go from here?”
“That depends a good deal on where you want to get to,” said the Cat.
“I don’t much care where –” said Alice.
“Then it doesn’t matter which way you go,” said the Cat.
“–so long as I get SOMEWHERE,” Alice added as an explanation.
“Oh, you’re sure to do that,” said the Cat, “if you only walk long enough.” - Alice in Wonderland, Lewis Caroll (1832 -1898)

I kinda feel like Alice at the moment, which is why this quote really resonated with me when I spotted it on Jessica's instagram feed a few days ago. See with all the joy that's come from finishing my nutrition course, I am now faced with the reality of saying goodbye to my student status and getting serious about working again, of finding something 'real' to do. But what do I want to do? Where do I want to get to? I wasn't so sure...

SUNSHINEEATCOL1

HIBISCUS POACHED BERRIES WITH VEGAN CASHEW CREAM (V+, V, ChF, GrF, GF) + THOUGHTS ON FOOD PHOTOGRAPHY 4

HIBISCUS POACHED BERRIES WITH VEGAN CASHEW CREAM + THOUGHTS ON FOOD PHOTOGRAPHY 4

Hey everyone! It's another fact filled blog post today, which I'll break into 3 sections for ease. Meaning that you can just skip to the bits that you're most interest in. Sound good?

Great, so in today's blog post I'll be talking a little more about some key food photography lessons I learned during my #InFranceWeCook workshop. You can find the corresponding blog post and all the photos taken during the workshop here AND you can also see a little behind-the-scenes video at the very bottom of this blog post :).

Secondly, I'm over the moon to tell you that I'll be co-hosting a food photography, yoga and creative gathering event in North Devon with Aimee from Twigg Studios and Carole from Mademoiselle Poirot. If you're interested to learn more and wish to join us then do read on ;).

Finally, I'll sharing today's vegan recipe which I developed together with Carole from Mademoiselle Poirot at her gorgeous South London home. Therefore, if you'd like just came for that, I suggest you scroll down to the very bottom of the blog post to find what you're looking for ;)

IMG 4151900

SUMMER WRAPS WITH ZESPRI® SUNGOLD KIWI, SMOKED TOFU, VEGGIES + HARUSAME DRESSING (V+, ChF, GF)

SUMMER WRAPS WITH ZESPRI® SUNGOLD KIWI, SMOKED TOFU, VEGGIES + HARUSAME DRESSING (V+, ChF, GF)

After 3 long, ardeous years during which I practically abandoned my friends, neglected my family and pretty much stopped sleeping, I can gladly report that the completion of my nutrition studies is now firmly in sight. In fact if my arms weren't so short, I'd already be able to touch the light at the end of tunnel, but alas, they are short so I still have a teeny, tiny bit to go ;). For me the most important thing though was getting my final exam out of the way and on Friday the 17th of June, 2016 at 11am I handed it in with the hope of never ever writing another exam ever again. Woohoo!!! If that's not reason enough to celebrate, I don't know what is.

IMG 3828

VEGAN TACOS WITH MANGO SALSA + A COOKBOOK GIVEAWAY! (ChF, GF, V)

VEGAN TACOS WITH MANGO SALSA + A COOKBOOK GIVEAWAY! (ChF, GF, V)

Hi everyone! I hope you're all doing super well. In contrast to me cuz I'm totally stressed :(. Bitten off more than I can chew (again!) and trying to stay afloat during final exam preparations. As a result of my other commitments today's blog post is really short; that's cuz I must get my act together and STUDY! BUT I am leaving you with a really yummy vegan recipe which was a massive hit here in The Little Plantation household. I hope that makes up for the short blog post. PLUS there's also an awesome cookbook giveaway courtesy of The Book People this week. Am I forgiven yet ;)?

TORTILLACOL2

I'm delighted to be able to send a lucky reader a copy of Aine Carlin's book Keep It Vegan. The Book People kindly provided me with a copy for you to enjoy which was super generous of them, wasn't it?