Juicy, light, refreshing summer season salad – decorated with chives flower buds.
Now that the sunny days have arrived, I have found myself longing for juicy fresh cool food such as salads, whereas in winter I cooked all my vegetables to create hot salads I am now happy with the refreshing summer versions.
It is weird how memories of foods are triggered by seasons; the body automatically asks for what suits best in each season – mine requested a juicy tomato salad with no frills.
I remembered that my grandma used to use sugar in the vinaigrette to bring out the sweetnes of the tomato and to level out the acidity of the vinegar.
My version of the tomato salad is dressed with a simple basic cider vinegar, olive oil, crushed black pepper – sweetened with a couple of drops of stevia-sweet fluid.
I must admit I was a little impatient– but I did give the salad a little time to develop the full flavour just the way my...
Fluffy, light, crunchy - just the way a waffle should be - bring a bit of Europe to your Easter afternoon tea.
I loved waffles as a child– especially the heart shaped ones. When I was little, we sadly only had a square shaped one at home, square is just not the same – it so grown up and strict. Heart shapes are playful, cute and you can rip them out one by one – so when I set up my own home a heart shaped waffle iron was a must.
Waffles are great Easter celebration treats, they are quickly made and everyone can add their favourite topping – ice cream would be my first choice. I loooooove ice cream. I often make them for Sunday breakfast; it takes me back to a time when things were easy…
Since I like to eat healthy and sugar free, the recipe I use has changed since my childhood. I now make a lighter version using...
An ice cream a day keeps your longings way - stock your freezer with these yummy smooth ice pops ready for next weekends summer weather.
Not just for kids. These sugar-free summer dessert treat banana ice pops refresh your guests at your 1st BBQ of the year – during the Easter holiday.
Transform your unwanted bananas into highly desirable ice cream pops.
Sometimes it takes a little shape shifting to make a fruit desirable again.
Now that the weather is getting warmer I am definitely back on a mission to have an ice cream a day; that way I never feel like I am deprived in any way.
Today, I re-stocked my freezer with these low fat, sugar free creamy banana ice-lollies that are sweetened with Stevia-sweet.
Once the main ice cream part is frozen I cover them in melted sugar free carob (chocolate replacement). I love the added crunch the frozen carob adds.
Because the pops are sweetened with Stevia, they satisfy my sweet tooth without...
Fast, tasty way to use up your unwanted Kiwi’s – make these glamorous, refreshing fruit treats.
5 reasons why you should try this Kiwi recipe:
Kiwis can relieve bloating and aid digestion.
one Kiwi a day supplies enough vitamin C to cover your recommended daily intake.
an average size fruit has one 46 calories.
Kiwis have a low GI and keep you full for longer.
are a great source of soluble fibre, which can help lower cholesterol.
Makes: 12pcs/ mouth sized truffle balls.
Prep time: 5min.
Hand rolling time: 10-15min depending on how quick you are.
Freezing: optional.
You need:
• 2 pcs / 112g ripe Kiwi’s
• 88g desiccated Coconut un-sweetened
• 2-4 drops of Stevia-sweet liquid
Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up...
Classic Marble Bundt cake with a sweet nutty marzipan like flavour from the flour and a moist chewy texture.
You are right - I did say I wouldn’t use ingredients that aren’t widely available but I could not keep this delicious alternative version of the classic black and white Marble - Bundt cake to myself.
I found the chestnut flour at the health food store when I was looking to top up my pantry stocks, I couldn’t resist taking a pack home even though I had no idea what I would use it for.
Its been sitting in the cupboard for a week while I searched the net for inspiration and tips on using the novelty ingredient.
I finally decided to try using it in a tried and tested classic marble cake recipe to share with all the family.
When I started gathering the ingredients I was still apprehensive about using the flour – it smelled nutty and sweet, I dipped my finger in and...
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