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Meet my new favourite breakfast buddy: this easy Miso Soup with Shiitake mushrooms! I know it might sound weird, but I can promise you, it's weirdly wonderful :).

Actually, let me backtrack a little bit and tell you how I got to swap my fruity porridge for soup...

As those of you who have been reading the blog for some time know, I'm studying to be a nutritional therapist (Yup, Still. In year 2. One more year to go. And in case it's not blatantly obvious: I CAN'T WAIT TO GRADUATE! ;)). As part of my studies we were asked to partake in a diet experiment; we had to live a particular diet and lifestyle for one week and then write a report about our experience. Cool huh? 

By the time I had a chance to look at the options available to us, most of the diets were already taken:(  and I was left with only 4 possibilities: FODMAP, the GI diet, macrobiotic diet and the blood type diet. Sorry, but this was a no brainer for me. As a massive Madonna fan (this is her best album ever and this my favourite tune) I knew full well that Madonna partly attributed her healthy body to her macrobiotic diet and so I HAD to give it a try.

Though still in the midst of Winter, the sun was shining brightly the day I got to hang out with the most influential Raw Chef in the UK – Russell James and developed this yummy raw avocado soup and sour cream recipe, based on one of Russell's own. Many of you will know Russell from his youtube channel and other may know him from his popular blog The Raw Chef. I was lucky enough to meet him at an uber-cool converted South London warehouse which is his live/work space. It houses not one but two stunning, envy-worthy kitchens; the first kitchen Russell uses to teach his super popular raw food classes, the second one (an electric blue one nonetheless), is his personal kitchen which is as high tech as it is inviting and beautiful. 

Now what do you do when you meet a vegan foodie superstar with more than 190,000 facebook followers? Talk plant-based food of course ;)

Let's talk about the elephant in the room, shall well? Mushrooms in these delicious lemon, poppy seed and Chaga mushroom cookies, what's up with that? Before I explain, let me just say:

1. No, I'm not going mad. Not yet anyway ;)
2. These cookies taste AMAZE!
3. Your kids won't know there are mushrooms inside these cookies, I promise. 
4. And YES, it's TOTALLY worth adding in this weird but wonderful Chaga mushroom.

As you may remember I am not a massive fan of the 'superfood' tag. Basically I feel it's so overused. BUT after my encounter with a raw food expert (more about that in this blog post) and a fascinating lecture about medicinal mushrooms (not magic mushrooms, medicinal mushrooms ok?:)), I can honestly say that I am completely sold on them. So much so, that the next 4 recipes I'll post here on the blog (this one included) will contain a different medicinal mushroom.

"I know one thing: that I know nothing" - Plato

Hi everyone! If you're here for the raw, easy and fun gluten-free no-bake granola bars recipe, then please scroll down to the end of the blog post. You'll find the scrummy vegan recipe there. If you're happy to read about my own personal food philosophy, then please read on and get to the recipe later.

It's MEAT-FREE WEEK here in the UK and guess what? I'm in. Wholeheartedly. Completely. Totally ;)!

So I got to thinking how best to use this really cool and important week in the foodie calender. Of course I'm gonna share a cracking plant-based recipe with ya'll, right?! But I also thought it would be a great excuse to finally talk in detail about the what, why and how I eat. I've been meaning to do this for donkey's years (ok, maybe just 10 months aka since launching this blog), but up until now it didn't seem like quite the right time. As my readership has grown though I feel it's so important for me to continue to be open, honest and transparent about my food philosophy. I owe that to you, my readers and I owe it to the integrity of my blog :). 

To be clear, I'm under no illusion that my writing in this post is 'the ultimate truth'. It's just my personal view as I hold it in the here and now. However, I'm always open to learn and explore other ideas and thoughts; I want to keep developing my knowledge about food and hence should I learn something that challenges what I presently think, I'll be sure to let you know ;). 

WARNING: This is a long post. Please skip to the recipe section at the bottom if you want to. I won't mind :)

Hello all!  If you're here for the delicious, healthy and fun gluten free pistachio and cardamom cookies recipe, then please scroll down to the end of the blog post. You'll find the super easy vegan recipe there. If you're happy to read my musings on my dreams and wish list, then please read on and get to the recipe later.

When I started 2015 I put together a little 'wish list' for the blog, full of dreams, hopes and ambitions. One of these wishes was to have my recipe featured in a magazine. Initially, I was ambivalent about writing down this very personal dream on my blog for everyone to see – what if I failed and didn't get published? Wouldn't I look utterly silly? But, trusting in the power of positivity and affirmation I went for it and wrote it down. So what if I didn't succeed and never got featured? You live and learn, right? 

Hi everyone! If you are here for the yummy, satisfying and indulgent vegan breakfast cookies recipe, then please scroll down to the end of the blog post. You'd find the delicious recipe there. If you're happy to read me rambling on about my office food debates, then please read on and get to the recipe later.

Picture this: I'm sitting in the office, minding my own business when one of my work colleagues starts taking about baking and healthy eating. My ears perk up. She's rather negative about vegan baking, so I'm definitely all ears now! Then she says: ''I don't like vegan desserts. For me desserts have to taste like proper desserts and that means they have to be made with lots of butter!''

What?!? She didn't just say that, did she? Ok, she's got my complete and undivided attention now! Firstly, let me be clear here. I greatly appreciate her honesty and completely respect her views (no, really I do). Secondly I must say, she's a total sweetie and I love her no nonsense approach, but there is no way in the world I can hear that comment and not respond. With words initially, but then with a much more powerful weapon: The best out-of-this-world-finger-lickin'-good vegan cookies ever (massive statement, I know - totally subjective, I know - but I stand by it 100%).

Hi everyone! If you are here for the quick, easy and delicious vegan beetbutter recipe, please scroll down to the end of the blog post. You'll find the yummy vegan recipe there. If you're happy to read me rambling on about my exams and Valentine's Day, please read on and get to the recipe later. 

I wish I could say something inspiring, clever, thoughtful, reflective or funny even. And how I wish I could include a quote from some literary master. But the truth is life's been pretty hectic at the mo' and I gotta keep it short and sweet today. You see, motherhood has kept me busy :) as well as this MASSIVE biochemistry/nutrition exam I've been revising for. It's on Friday. :(. YIKES! So, everything else has kinda had to go on hold.

Thank goodness there was time to celebrate Valentine's day with my 3 loves though – hubby, son and... kale. I know the kale bouquet has nothing to do with today's recipe but it was so cute, I HAD to share it here with you guys. (Can you blame a proud mama?) 

In December (oh gosh, that seems so long ago now!) I hosted a winter yoga workshop in a converted warehouse in South East London. Some lovely yoginis joined me for a sweaty and fun ashtanga yoga practice. Their hard work didn't go unnoticed and certainly didn't go unrewarded because after nearly 2 hours on the yoga mat, I made sure they had the opportunity to enjoy a nourishing and delicious vegan winter soup. 

We all tucked into my seasonal curried butternut squash soup, a firm favourite from the blog. It was super yummy and I am proud to report that not a drop remained uneaten. Cheekily I also did some recipe testing on my students and 'made' them try some home-made Swedish crisp bread. I'd discovered the recipe during a girly get-together a few months earlier and wanted to make sure it was blog worthy. The recipe is on the blog today so I am sure you can figure out what the feedback was ;)