Raspberry Vegan Popsicles

3 ingredients, easy, delicious, dairy free, gluten free, paleo and healthy icy treats!

When the temperatures rise it’s lovely to have a cooling treat! These healthy popsicles, (aka ice lollies if you’re in UK!) take 5 minutes to prep and have only three ingredients:

  • Fruit
  • Yoghurt
  • Maple syrup!

That’s all!

So easy and much healthier than most shop bought popsicles!

Preparation for ice lolly making

I used antique spoons as lolly sticks. They are not only sustainable but they also look cute!

Fresh or frozen berries work equally well so you can whizz them up with whatever you have available.

On to the recipe. These popsicles are

  • Tasty
  • Easy
  • Healthy
  • Quick to prepare.


Yield: 4 popsicles

100g fruit

300g yoghurt ( I use coconut yoghurt)

3 tablespoons maple syrup

How to make

Blend the ingredients

Pour into the moulds

Freeze for 45 minutes then add the sticks – they can tend to sink from the middle of the lolly to the edge if you put them in straight away (or add straight away to reduce the number of steps).

Freeze for a further 6 hours/ overnight

Add toppings if you like, or eat straight away. I drizzled dark, dairy free chocolate and sprinkled crushed pistachios on these.

I hope you try them! Seriously, they are so simple! They’re one of the tastiest healthy treats to keep cool all summer.


Popsicle for breakfast anyone? Sprinkle with granola for a healthy morning treat.

Any type of fruit can be substituted for raspberries. Strawberries, blueberries or blackberries would all work great.

If you prefer a lower sugar version, reduce or omit the maple syrup.

Don’t like coconut? Try a nut or oat based yoghurt instead.

Chia Breakfast Jar

These vegan, gluten free jars are simple to make, tasty and healthy.

The chia seeds and oats are nicely filling. So you so won’t feel hungry again ‘til lunch.

Easy to make the night before and pop in the fridge . Or mix it up and let it soak for 20 minutes before brekkie.

Twist the lid on and take for a healthy meal on the go.


Yield: 1 serving

Time: 5 minutes to prep plus 20 minutes soaking time

¼ cup chia seeds
1 cup oat milk
1 tablespoon oats
1/2 teaspoon cinnamon powder
2 teaspoons of natural sweetener, such as date syrup (optional)
2 fresh figs (or other fruit)


1.Mix all the ingredients together except for the figs.

2.Leave for 20 minutes to let the chia seeds soak up the liquid. You can prepare the chia mixture the night before if you prefer and leave it to soak in the fridge overnight, then it’s super quick to serve the next morning.

3.Serve a little of the mixture into the base of the jar.

4.Insert a slice of fig (around 1/2 cm thickness) and press to the inside of the jar. The fruit should stick to the jar, providing its fresh and juicy enough.

5.Carefully fill the jar with the remaining mixture, being careful not to dislodge the fig.

6.Add more fresh fig toppings and then its ready to serve!

I hope you enjoy this recipe! Please leave a comment if you have any questions. Let me know how it goes if you try it.

Wishing you a happy, healthy day.


Top with other seasonal fruit if figs aren’t available. Strawberries, kiwis, apricots or star fruit work well.

Try adding cacao powder, a mashed banana and a drop of vanilla extract for a delicious, healthy dessert.

How to make a chia pudding- video

Easy Vegan Pesto- Ready in under five minutes!

This is so easy to make and really tasty. A must, for any vegan kitchen.

Only five simple ingredients are needed, blend them up and ta dah! Perfect dairy-free pesto for pasta, zoodles, pizza, sandwiches or salad. Fresh slices of veggies dipped in pesto make a delicious, healthy snack.

Zoodles with pesto

This recipe is so ridiculously easy and can be ready to use within five minutes.

Vegan pesto ingredients


(Makes 1 medium size jar)

2 cups of basil leaves

½ cup cashew nuts, pine nuts or walnuts* (see tips for nut free)

2 cloves garlic, chopped

½ cup olive oil* (or see tips)

1 teaspoon salt (or less, to suit your taste preference)

3 tablespoons nutritional yeast (optional, for extra cheesy flavour)


Wash the basil leaves, removing any large stems.

Add the ingredients to a blender and blend for 10-20 seconds.

That’s it, its ready to serve!

Here’s a short video showing how easy it is to make!

I like to keep things simple so I don’t always add nutritional yeast: the recipe is delicious either with or without this ingredient. If you like a cheesier flavour, add it in. Leave the nutritional yeast out and it’s still 100% tasty, basil and garlic flavoured vegan pesto. The cashew nut version has a gorgeous creaminess of its own, without the extra ingredient.

Vegan pesto; walnuts & nutritional yeast version


Nuts: Use cashew, walnuts or pine nuts, they all work well. *Try sunflower seeds for a tasty, nut free pesto.

Optional extras: add a tablespoon of nutritional yeast for extra cheesy flavour or add a tablespoon of lemon for a citrus zing.

Add less oil for a paste, more oil for a pesto dressing/ drizzle.

*Use vegetable stock instead of oil, for an oil-free pesto, or go half and half with oil and water, for a lower oil pesto.

Keep in an airtight container the the fridge for a few days.

Freeze in ice cube trays, so you have pesto ready to thaw and use whenever you need some.

Easy Vegan Frittata

This simple batter needs only 3 ingredients- with no eggs or tofu!

A rich, creamy and tasty vegan fritatta. It is great for vegan crepes, pancakes and crustless quiche too.

Basic batter ingredients

There are only three ingredients to make the base of this vegan frittata. It’s simply ground almonds, gram flour and coconut milk, mixed together.

Basic Batter Recipe

100g ground almonds

100g gram flour

325ml coconut milk

This vegan batter creates the perfect base to showcase beautiful seasonal treats like the asparagus in this frittata.

Asparagus is a delicacy of the vegetable world. It is also particularly beautiful. I couldn’t be happier that asparagus season is here (not that I play favourites of course, love ya all veggies!!)!

The full ingredients for the asparagus frittata are pictured below. They’re tried and tested for a subtle aromatic savoury flavour. The beauty of the simple base though, is that you can create bespoke versions with your own combinations of veggies and flavourings !

Recipe for Vegan Asparagus Frittata

100g almond flour

100g gram flour

325ml coconut milk

1 bunch asparagus (around 12 spears)

2 cloves garlic, finely chopped

1 teaspoon ground flaxseed (optional, for extra omega-3)

½ teaspoon salt

½ teaspoon chili powder or flakes

¼ teaspoon turmeric powder

¼ teaspoon black pepper

1 small red onion, sliced

1 handful of coriander

½ inch (1 & 1/2cm) ginger root, finely chopped

2 tablespoons avocado oil to cook the frittata in


Heat a small pan of water. Trim off the woody, tough ends of the asparagus. Place stems, root end into the water and simmer for around 5 minutes to soften. The tops are slimmer, requiring less cooking and will heat through at a later stage. Drain when softened.

Grind the almonds into almond meal by pulsing in a food processor.

Place the oil in a heavy frying pan and put onto a low heat.

Whisk the ground almonds, flour and coconut milk until smooth.

Add the extra ingredients except for the asparagus and a few pieces of the onion.

Pour the batter into the heated pan.

Arrange the asparagus and the few pieces of onion which were set aside, on the frittata.

Cook until the batter has become firm and there are no runny parts, which will take around 15-20 minutes.

Seasonal veggies go perfectly with this vegan frittata recipe


Bake in a medium oven for around 20 minutes on lightly oiled surface for a lower oil version.

This is the perfect base for a sweet pancake or frittata too!

Try adding a puréed banana, 1/2 teaspoon cinnamon and 1/2 teaspoon date syrup instead of the savoury ingredients.

Generously top with fruits, peanut butter drizzle, cacao nibs, dark chocolate and quinoa puffs.

Vegan pancake, made from the basic batter

Swap the coconut milk to plant milk for a lighter version.

Substitute the gram flour for buckwheat, wholemeal, or plain flour.

Store any leftovers in the fridge and eat within three days.

The suggested method of cooking the asparagus will result in al dente tips. If you prefer softer veggies, submerge your asparagus tips, along with the rest of the spears when simmering them in water.

Add any seasonal vegetable to your frittata such as broccoli, green beans, sliced and boiled potatoes, grated carrot, mushrooms or tomatoes.

Add vegan cheese to the top for a rich vegan ‘cheese’ omelette.

Whisk the coconut milk before measuring to ensure you incorporate some of the cream.

Garlicky Mushroom Rice

Do you fancy a nourishing bowl of spicy goodness, infused with earthy mushroom flavour? Today I’m sharing my Garlicky Mushroom Rice recipe which is a must for any mushroom lovers!

Garlicky Mushroom Rice

Garlicky Mushroom Rice Recipe⁣

Serves 2⁣
2 cups organic red rice⁣
300g mushrooms (around 1 punnet)⁣
1 onion⁣
4 cloves garlic ⁣
1 tin chickpeas, or 250g cooked chickpeas ⁣
1 tablespoon hulled hemp seeds⁣
1 & 1/2 tablespoons toasted walnuts⁣
2 tablespoons olive oil ⁣
1/2 teaspoon turmeric⁣
1 teaspoon cumin⁣
1/4 teaspoon cinnamon ⁣
1/4 – 1/2 teaspoon chilli flakes, depending on how hot you like it!!⁣
Salt & black pepper to taste⁣

Seasonal salad leaves: wild garlic used here⁣

Method ⁣
Put the rice on to boil and meanwhile slice and sauté the mushrooms, onions and garlic. ⁣
Toast the seeds and nuts. ⁣
When the rice has cooked, drain and leave in drainer while you heat a tablespoon of olive oil. ⁣
Add the spices to the oil and cook until the aromas release then add the chickpeas, rice and seasoning. ⁣
Serve after a few minutes further cooking, to combine the flavours. ⁣
Drizzle the remaining tablespoon of olive oil on the salad and sprinkle on the toasted seeds and nuts. ⁣

Tip: Use any mushrooms you like and sub the red rice with your preferred rice.

I hope you enjoy this recipe. What’s your fave mushroom recipe? Share in the comments, or if you try this one, I’d love to hear how it went!!⁣

Wishing you a happy healthy and tasty day.



Nourishing Seed and Nut Loaf

Vegan & gluten free. Better than store bought, nutrient dense and easy to make.

Let’s just admit first of all that gluten free bread is one of the trickiest things about a gluten free diet. Loaves from the shops can be a bit, well, disappointingly tasteless and lacking in the healthiness department.

Given that bread in some form or other is one of the most widely eaten foods in the world to share, it can be frustrating if you don’t have a decent go-to loaf.


Friends, this bread is tasty AND contains 100% nutritious ingredients to nourish your body. It has a solid, dense sort of texture, and is packed full of whole food, oat, nut and seed goodies. Delicious spread thickly with your favourite spread or drizzled with a good olive oil.

This is a loaf which can be customised, so if you don’t have the exact ingredients, don’t be afraid to ad lib with whatever you DO have in your stores. Just aim to keep the ratios of ingredients roughly the same.

Ingredients for nourishing seed & nut loaf


180g oats

100g nuts, ground

1 teaspoon baking powder

150g sunflower seeds

100g ground flaxseeds

3 tablespoons olive oil

2 tablespoons chia seeds

1 teaspoon salt

1 tablespoon date syrup

350g plant milk


  1. Mix all the ingredients together thoroughly.
  2. Allow the batter to rest for a couple of hours or overnight in the fridge (if in a rush you can shorten this to an hour but it will be better after two!).
  3. Line a small bread tin, grease and add batter ( it will have thickened up a little after resting).
  4. Cook at 180 c/ 350 f for 40 mins. A skewer should come out clean when its cooked.
  5. Allow to cool, if possible, before slicing.


Keep it in the fridge and eat within 3 days.

If you won’t use it all within 3 days, put some slices in the freezer ready for later. They can go straight in the toaster for delish toast!

Seed & nut loaf, toasted with cashew cream cheese and chia berry jam toppings

Ingredient swaps: If you don’t have flaxseed, try ground chia seeds instead. Or if you don’t have chia, add an extra 2 tablespoons of ground flax.

Any type of nut you have available will work. I’ve tried it with walnuts, pecans, hazelnuts and brazil nuts, both raw and toasted.

Any liquid oil or liquid sweetener can be used, to suit your taste preference or what is available.

If you don’t eat sugar, omit the syrup, it still tastes great.

Alternatively, if you have a sweeter tooth, this makes the ideal base for a sweet loaf such as banana bread. Replace some of the milk with pureed banana, add a teaspoon of cinnamon, extra sweetener, according to your taste and maybe some raisins too.

Recipe adapted from various gluten free loaves, particularly by Richard Bertinet.

If you are gluten free and plant based like me, I hope you’ll give this loaf a go, seriously, bread has become a pleasure again instead of just a vehicle for toppings, after sampling this loaf! If you have any questions, please feel free to ask below.

Delicious with your favourite vegan spread

Wishing you a happy health day,

Krissie x

Smoky Vegan Baked Beans

Vegan, gluten free, protein rich and totally yummy home made baked beans!

These baked beans are sweet, smoky, satisfying and nutritious too. Great for barbeques, grill outs or to accompany your breakfast.

I used 550g cannellini and 250g kidney beans but any beans will work. It’s all about the sauce and the beans are more about what they bring in terms of their lovely texture.


800g beans

2 tins tomatoes (or 800g/ 1lb 7oz)

100 ml/ 1/2 cup water

2 red onions, sliced

1 carrot, finely chopped

1 stick of celery, finely chopped

2 cloves garlic, crushed

A small pinch of chili flakes (optional)

2 teaspoons smoked paprika (for a spicy smoky flavour, omit for classic baked beans)

1 teaspoon salt

1 pinch of black pepper

1 teaspoon apple cider vinegar

2 tablespoons coconut sugar

3 tablespoons olive oil

2 tablespoons tomato puree


If you are using dried beans, soak overnight. Cook them for 30-60 minutes, checking to see whether they are tender after around 30 minutes.

Heat oil in a pan and fry the onions for a few minutes.

Add the celery and carrot and fry for a further 10 minutes.

Add the garlic for the final minute, along with the chili flakes if you are going for a spicier flavour.

Pour the tomatoes into the pan, along with the apple cider vinegar, tomato puree, coconut sugar, water and the seasoning. Simmer for 10 minutes.

Blend the sauce with a hand held blender.

Add the beans and the smoked paprika if you like a spicy, smokey flavour, or omit for classic baked beans.

Simmer for 20 minutes or place in a medium oven to bake for half an hour or longer, checking liquid levels to ensure it does not dry out. Add extra water if needed.

These baked beans freeze well so you can have home made beans on stand by for when needed.

Keep in the fridge for 4-5 days. The flavour will develop and become even more yummy!


For extra smokiness, add a dash of liquid smoke.

Try adding some slices of vegan sausage.

Substitute the coconut sugar for maple syrup, date syrup or whatever sweetener you like. If you are sugar free, omit the sweetener.

Add nutritional yeast for ‘cheesy’ beans and serve on a baked sweet potato.

For an oil free baked bean dish, omit the frying and instead add all the sauce at the same time, leaving out the oil, simmer for 30 minutes then add beans and continue as above.

I hope you love them if you try them!

Wishing you a healthy, happy day,

Krissie x

Grilled Corn Salad

It’s nearly summer! Break out the bbq grill!

This salad features the showstoppers of grilled corn, complete with their husk leaves! They really do create an exciting feature dish at any bbq.


1 ear of corn per person

A little oil for cooking

1/2 red cabbage shredded

1 large raw beetroot, grated finely

1 cup quinoa

Toasted flaked almonds

6 spring onions

2 tablespoons chopped fresh herbs

Method: Soak the husk leaves in water for a few minutes to prevent them burning, brush the corn with oil and grill.

Cook the quinoa in vegetable stock.

Add the red cabbage, beetroot and chopped spring onions to the cooked quinoa.

Place the cooked corn on the salad and sprinkle with toasted flaked almonds and fresh herbs.

Add dressing of choice, served here with an apple cider vinegar & olive oil dressing.

Grilled Grapefruit

A healthy and juicy grilled fruit breakfast to start your summer day. Great to try on the grill at your next BBQ too.

Ingredients for one serving

1 grapefruit

1/2 teaspoon cinnamon

Optional drizzle of maple syrup

Method: This is super easy to make, simply slice the grapefruit into two halves, sprinkle with ground cinnamon and grill for around 5 minutes.

The grilling process caramelizes the natural sugar and sweetens the fruit, but if needed, drizzle a little maple syrup on to serve.


Why not add a little yoghurt topping with sprinkled crushed nuts.

Or if you’re feeling like a more substantial breakfast, top with granola, yoghurt and cacao nibs.

Add segments to a salad to add a succulent, fruity flavour.

Serve as a healthy dessert option or side dish at your next bbq.

Banana and Beetroot Lockdown Smoothie

What do you make when you’ve got one slightly softening beetroot, a banana and a handful of precious berries left? A smoothie worked these slightly unlikely ingredients into a tasty and nutritious smoothie.

Lockdown in the UK is encouraging creative recipe adaptations and inventions in my kitchen and I bet in yours too! It’s also bringing a new appreciation for each bite of food as we avoid unnecessary shopping trips, make things last and stay safe at home.

Silky smooth blended fruit and veg for breakfast is a tasty way to nourish your morning and start the day well, especially when there’s beetroot involved with its anti-inflammatory and generally health promoting anthocyanins. We have been told to chew our food though, to aid digestion, so enter the fresh blueberries topping!


1 cooked beetroot

1 banana

1 tablespoon oats

1 tablespoon cashew butter

1 & ½ tablespoons coconut yoghurt

1 cup unsweetened almond milk

Toppings: dried rose buds, dried blue cornflowers, quinoa puffs & blueberries

How to make: Simply blend all the ingredients except for the toppings, then arrange your toppings and serve!

If you make this smoothie, I’d love to hear your thoughts! I’d also be very interested to hear what new and unusual ingredient pairings you’ve created during lockdown. You’re welcome to a comment below if you’ve time!

Wishing you a happy healthy day. Thanks so much for stopping by.

Krissie x

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