VEGAN PINK LADY® APPLE PIE BREAKFAST SMOOTHIE (V+, R, NF, ChF, GF)

VEGAN PINK LADY® APPLE PIE BREAKFAST SMOOTHIE (V+, R, NF, ChF, GF)

It's an I-am-gonna-tell-you-some-personal-stuff-about-me kinda day today. I know you didn't ask for this info, but I'm in the mood for sharing anyway, so here goes:

Fact number 1: I am a self confessed fruit junky! I love fruit! I eat fruit ever day and I think I'd loose the will to live if fruit weren't a part of my life. Seriously!
Fact number 2: After all's been said and done, I am a simple girl at heart.
Fact number 3: Though I adore exotic fruit with lots of crazy cool names, flavours and colours, my most favoruite fruits tend to grow close to home, so I can enjoy them in season and without the airmiles attached.

Hence - knowing what you know now - it may come as no big surprise then that apples are right up there when it comes to my choice of best fruit ever. Yup, since I was a little girl, I've loved them, be it served warm in an apple pie, juiced for breakfast or given to me raw as an afternoon snack. I even remember, when I was younger my mother would take me to this pancake place and I'd always order the exact same thing: thin crepe style pancakes with warm apples and LOTS of cinnamon.

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VEGAN RHUBARB LAYER CAKE + SUPPER CLUB ANNOUNCEMENT WITH SALVIA LIMONE (V+, ChF, GF)

VEGAN RHUBARB LAYER CAKE + SUPPER CLUB ANNOUNCEMENT WITH SALVIA LIMONE (V+, ChF, GF)

These past few weeks I've felt like a little school girl, desperate to spill the beans but bound to secrecy. (Though if left to my own devices, I would have told ALL in a blink of an eye.) So what is it that I've been dying to tell you? Well, if you don't live in or around London, let me warn you, this is gonna be a little bit of a letdown. And if you DO live in London but aren't available on Thursday the 27th of April, 2017 then this will be an even bigger letdown. OK so, pre-warnings done and dusted....

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VEGAN BEETROOT AND BEAN BURGERS + A COOKBOOK GIVEAWAY! (V+, ChF, GF)

VEGAN BEETROOT BEAN BURGERS + A COOKBOOK GIVEAWAY! (V+, ChF, GF)

I don't mean for this to sound (vegan) cheesy BUT what I like even more than getting a copy of a lovely vegan cookbook is sharing it with you! YUP, it gives me tons of joy to be able to host a cookbook giveaway with you guys especially if it's of a book I KNOW you'll love. Now, before I delve into today's cookbook review and giveaway I just want to say that I'm well aware most of my giveaways have only been open to UK residents. I am so, so, so sorry about this as I know you guys aren't all UK based. For what it's worth, it's usually not in my hands who can enter cookbook giveaways and instead it has more to do with the fact that the same cookbook can have different release dates in different parts of the world, then there's the postage costs and giveaway requirements set by the book publishers. However, rest assured that I'm hoping to do more e-book and cooking app giveaways later in the year, so bear with me please.

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TOFU SCRAMBLE WITH GARLICKY KALE (V+, ChF, GF, NF)

TOFU SCRAMBLE WITH GARLICKY KALE (V+, GF, ChF, NF)

It's the week of Valentine's Day and - as I sit here and write today's post - I just know there will be 101 recipes on the internet celebrating chocolate, heart shaped strawberries, (heart shaped anything probably) and all things pink. I want to say that I made a conscious decision to swim against the tide and give you today's delicious vegan recipe. But the truth is, I just totally forgot about Valentine's day as I was putting my blog schedule together (ooops). Nonetheless, I think there is nothing more romantic than waking up to a gorgeous, lovingly made breakfast like this one and so - though of course I'm not even a tiny bit biased - I think this is THE most romantic recipe you'll EVER find on the internet in the run up to the day of love :D. So, put on the kettle, pop Dirty Dancing into your DVD player, grab the one you love, snuggle up and enjoy your tofu scramble ;).

Wishing you all a wonderful Valentine's, hugs Kimberly.

P.S. I'll be back next week (rather than in 2 weeks time) as I'm hosting a cookbook giveaway you don't wanna miss! See you next week :).

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VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF)

VEGAN THAI SOUP - KHAO SOI SOUP (V+, GF, NF, V, GrF, P)

''When injustice becomes law, resistance becomes duty'' - Thomas Jefferson

I am acutely aware that over the last few weeks my instagram feed has been either incredibly quiet or dominated by what dominated my life - The Women's March on London. Despite the fact that I'm keen not to make my food blog be more political than it already is (it's a vegan food blog, y'all. I mean, that in itself speaks volumes), I have also always used this space as an on-line, public, open diary to explore and express my thoughts and feelings.

So what can I say? Just that we - a handful of ordinary women - came together now, 11 weeks ago to try and make a positive difference. To stand in solidarity with those groups of people who were attacked and marginalised, demonised and hurt in one of the most vicious and divisive presidential campaigns ever. To raise awareness and consciousness and to bring people together. We never expected a turnout of 100,000 people in what police described as one of the most peaceful and positive marches ever (no arrests in London, if you're wondering). We never expected the outpouring of support we received. We never expected that this march would mean so much to so many people, many of whom were still distressed about the Brexit vote. We never expected that the march and rally would have such a profoundly positive impact, especially on young women, many of whom left inspired and uplifted. What we also hadn't expected was the huge amount of hatred and animosity that would be directed at us in the days leading up to and after the march. It's incredibly you guys, I won't go into details, but trolls are SO disgusting.

We also hadn't expected that we would need to 'justify' our march or our motivation to march (mainly to men, I hasten to add, though some women too). But most of all, I'd never expected to feel this huge weight of responsibility on my shoulders the day after the march. So many questions started to suddently formulate in my mind: What do we do now? How can we ensure that 100,000 people didn't march in vain? How can we continue to protect those most in need? How can we keep going when we're exhausted and wanting to find our way back to our old, 'normal' lives? How could we have been so naive as to think that one march would be enough?

I never ever thought I'd be an activist (I'm just like YOU, trust me), but I'm riding this wave that destiny has swept my way and am not afraid to see where it takes me. Tired, yes, but afraid, no. And now that resistance and everyday activism are my new normal, I've decided to embrace it and run with it because we STILL want our voices to be heard. Because we know that many people want to continue to protect human rights and be a part of this 'movement'. Because we will not go away until this terror STOPS. Because we won't let history repeat itself.

I will most likely not mention politics on the blog again (hopefully), but if I'm absent or quiet, you can bet your bottom dollar I'm plotting away with the rest of the girls - peacefully, positively but with hella determination! Because this is no time for retreating. This is a time for action!

Thanks for reading everyone.
See you in 2 weeks time.

P.S. If you'd like to support The Women's March on London, please e-mail us at womensmarchlondon(at)gmail(dot)com or if you want to do 'something' then check our 10 actions in 100 days on the website for ideas and suggestions, cuz remember politics is by the people, for the people; and that means YOU ;).

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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.

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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 ...

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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.

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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.

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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.

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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.

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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)

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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!

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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 ;).

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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! 

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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 ;).

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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!  

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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

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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!

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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 :)...

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