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dairy free
08
JUL
2022
deep orange pumpkin and potatosoup bubbling in pot

Recipe: Roasted pumpkin and tomato soup

This soup has been in high rotation this winter and each time I love it just a little more! It was inspired by Stephanie Alexander’s latest cookbook Home. I’ve simplified the method but roasting the vegetables is non-negotiable, as it’s what gives this soup its rich umami...
14
JAN
2022

Recipe: salted mango and coconut ice blocks

A hot, humid summer calls for inventive ways to rehydrate. Adding coconut milk turns these icy treats into a cross between and icy pole and an ice cream, while sea salt helps the electrolyte balance.     How to make salted mango and coconut ice blocks Blend equal...
05
NOV
2021
soft tortillas with scrambled eggs, smoked salmon and half moons of avocadom on a blue willow pattern plate sitting on a map of New Zealand

Recipe: Brunch tacos

I love tacos, though my usual vegan version is a little different to the standard fare. Soft corn tortillas are my go-to when making tacos, rather than the crunchy shells. Good tortilla contain just corn and salt and are the perfect gluten-free vehicle for savoury ingredients....
06
AUG
2021
brown fruit and nut ball rolled in dessicate coconut on a green saucer with yellow butterfly

Recipe: lemony bliss balls

Lemons (especially super juicy and fragrant Meyers) make an amazing guest star in this take on the traditional nut/fruit ball. The recipe is super easy to make if you have a food processor and are the perfect healthy snack.   Lemony bliss balls 1 cup raw cashews (or your...
05
FEB
2021

Recipe: tahini dressing

Tahini, aka sesame paste, is both versatile and nutritious. It’s also packed full of calcium and beneficial oils. This simple dressing, widely used in Middle Eastern dishes, can be mixed together in minutes and stored in the fridge for up to a week.   Simple tahini dressing...
13
MAR
2020
large knob of ginger covered with salt in a blue bowl with on a multicoloured tea towel

Recipe: Japanese pickled ginger

It’s so easy to make your own pickled ginger. You’ll never eat the dyed pink packet ginger again! Japanese-style pickled ginger 200g root ginger 2 tabs sea salt 1 cup rice vinegar ½ cup water (filtered) 2 tab sugar Clean the ginger with a damp cloth, then sprinkle...
06
SEP
2019

Recipe: brown rice and tuna salad

As we transition from winter to spring, salads return to my table. While the weather is still a little cool, I like to include a cooked component to makes them easier to digest. My transitional season salads tend to include roasted or blanched vegetables and/or cooked grain...
09
AUG
2019

Recipe: artichoke dip made in moments

This is a handy store cupboard favourite. With a couple of whizzes in a food processor it makes a great dip, or tasty topping for bruschetta. Artichokes are also one our most liver-friendly herbs, but this dip is so tasty you’d never guess it was good for you.   Artichoke...
07
DEC
2018
pot of cooked vine leaf dolamas by naturopath Gill Stannard

Recipe: dolmades

Ever wanted to make your own dolmades? It’s easier than you think. For years I lived in a house with an ancient grape vine. Every year the fresh green leaves beckoned me to make dolmades. The young leaves blanched quickly in hot water are perfect wrappings for parcels of...
10
AUG
2018
vegan platter

Recipe: vegan mushroom pate´

This tasty pate´ takes a vegan platter to the next level and makes a change from the usual dips. If using ordinary cultivated mushrooms, you might like to try one of the variations below to give the pate´ a richer flavour. You can make this a day ahead, then serve on a platter...
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