Midnight smoothie bowl

I was so fortunate the other day, the fruit and veg market had organic blueberries and blackberries half – price!! Yeah some where not perfect but when blended up no-one would know no different. When I go to the store I always have a look on their discounted trolley. I hate wastage it is a massive passion of mine, we waste so much food that it is becoming really sad with terrible consequences. This rotten matter in landfill forms methane gases which is negatively impacting our environment. I have made a few changes where I always try and think ahead and freeze our left overs or pack them for work or school lunches the next day. I also look at the discounted products in the supermarket and see what yummy creations I can develop like smoothies, pesto’s, pasta sauces and curries.

Anyway, these berries were super delicious and I loved the colour when blended up, they weren’t blue but weren’t purple either! The blue spirulina (it looks purple though haha) not only added to the amazing colour but boosted my nutrient intake.

So in a blender I placed

  • 1 large frozen chopped banana
  • 1 cup frozen mixed blueberries & blackberries
  • 1 teaspoon blue spirulina powder
  • 1 heaped tablespoon cashew butter
  • 1/3 cup plant based milk

Once all the ingredients are blended together I poured it into a bowl and topped with some favourite treats and fruit.

I had some vegan hazelnut chocolate truffles that I cut in half and placed on top with sliced banana, pumpkin seeds, almond yoghurt and some cute star shaped dragonfruit.

Please tag me in your food creations Amanda x

cream cheese blondies

So if you like creamy desserts and white chocolate brownies (blondies) you are going to love this combination. I had some cream cheese leftover from another dish and thought what could I use this up in? I usually just add it to some pasta and veggies, however I was craving something sweet for a change (Haha). I had to make a few batches to test out the gooeyness of the blondie – if you like a soft brownie make sure you refrigerate your brownie straight away, that way the middle stays gooey and creamy!!

Prior to cooking this recipe you will need to get your cream cheese out of the fridge and leave out for about an hour – depending on the temperature outside you need the cream cheese soft.

Also you will need to soak 30g medjol dates with 2 tablespoons of hot water for about an hour so they become soft. When they have cooled a little squash together in the water so it becomes like a date paste.

For this recipe I used a square 8 inch backing tray and lined it with either greaseproof paper or vegan butter/oil (helps prevent the blondie sticking to the pan). You will also need to pre heat your oven to 155 – 160 degrees (fan-forced) for this recipe.

So finally making the blondie!! In a stand up mixer place the following ingredients

Gooey cream cheese blondie.

  • 120g vegan cream cheese – soften (see above) @madewithplants
  • 2 tablespoons maple syrup
  • 30g grams of softened dates with water (see above)
  • 1/2 cup cashew butter
  • 1/3 cup apple sauce
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla paste

Mix together all the ingredients so they are well combined – this will take around a minute if your cream cheese is softened. You can do this by hand if you do not have a stand up electric mixer. Now add in

  • 1 cup oat flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • pinch salt

Before placing in the oven mix through the maple cream cheese mixture with a skewer or knife.

Slowly mix in the dry ingredients until everything is combined. Now add in 60g of chopped vegan white chocolate (I used the hazelnut white choc from @pana_organic). Stir in the chocolate pieces then pour into your baking tin.

In a small bowl whisk together 50g soften vegan cream cheese with 1/2 tablespoon maple syrup Pour this over the slice and gentle swirl it through the top of the blondie mixture, I used a skewer. I also chopped up another 20g white chocolate and sprinkled it over the top! (See the picture on the right – this is how mine looked) It is now ready for the oven, place in your pre heated oven for 25 minutes.

Now if you want your blondies gooey take out your slice and let it cool for 5-10 minutes then place in the fridge/freezer straight away to completely cool down. If you prefer it more like a cake then you can leave it out and cover it with a tray or a clean tea towel for a couple of hours to cool down. Either way both have a dense sweet taste to them!

The picture on the left is the one I left out to cool down and the blondie up the top in the bowl is the gooey one!

I hope you enjoy these as much as my family and friends did!

Amanda x

creamy broccoli pesto pasta

Another yummy pasta recipe for you to add into your cooking rotation. I love being able to include a range of nutritious veggies into the sauce. My children aren’t aware that they are eating broccoli, edamame beans and avocado in this dish – which is so good, especially when I have a picky eater!

I firstly baked off some cubed sweet potato and mini roma tomatoes, then fried some sliced mushrooms to add to the pasta afterwards. But you could use any veggies you like including pumpkin, eggplant, capsicum, peas or corn.

So, firstly cook your pasta – I used 500g for this recipe. Make sure you add in a good pinch of salt and a dash of EVO into your water when cooking your pasta. Also keep 1 cup of the pasta water for the pesto when draining off the pasta.

For the pesto sauce you will need to place the following ingredients in a food processor

  • 120g raw broccoli
  • 130g cooked edamame beans
  • 1 cup pasta water
  • 2 heaped tablespoons cashew butter
  • 1 clove garlic
  • 1 large bunch of basil – stems removed
  • 1/2 large avocado
  • pinch salt & pepper to taste
  • 1 tablespoon nutritional yeast (optional)

Blend all the ingredients until well combined. Place in a saucepan and cook for a few minutes until the mixture is warm (a gentle simmer)

Now mix the pesto sauce through the pasta and add in some pre-cooked veggies. This recipe is so easy but packed full of essential vitamins and minerals with all those hidden green veggies! This is also delicious cold and can be kept in the fridge for around 5 days. If there’s any left overs my girls always take it to school the next day. Which I love because it makes school lunches so much easier!!

Please share your creations with me on social media @socialsweetseeds

Enjoy your day and this yummy pasta recipe

Amanda xx

Plum & banana smoothie bowl

Here is a simple, but yummy colourful smoothie bowl. I love experimenting with different fruits, whole foods and spices in my recipes. In this one I chopped up a soft plum – that no one wanted to eat! And froze it down with a large banana. I also included some blue spirulina as it contains essential nutrients including protein, B vitamins, iron and manganese.

So all you need to do is in a blender place:

  • 1 large frozen banana chopped
  • 1 frozen plum chopped
  • 3 medjool dates
  • 2 teaspoons blue spirulina
  • 1/3 cup plant based milk

Now blend together and pour into your bowl. Garnish with your favourite fruits, granola, seeds, nuts. If you are like me a little chocolate is added too! Enjoy x

Creamy pumpkin & Pea pasta

You can never have too many pasta recipes! Comfort food is a blessing especially on cold rainy days or when you need something quick to quip up because the day is going too fast (I have these days quite often!). I usually roast off the veggies while making the girls afternoon snack and school lunches for the following day, then it’s already to put together for a yummy dinner. This recipe I go to often because it is a dish my whole family enjoys and I can change and add different veggies to the meal. I also use spelt pasta quite often – my kids love the flavour and texture! I like it because it is kinder to my tummy compared to wheat based pasta.

For this recipe you will need some cooked pumpkin and capsicum. Pre heat your oven to 180 degrees (fan-forced) and roast off 200g diced pumpkin in some water (you will a cup of cooked pumpkin). I pour about 1/3 cup of water with a little salt over the pumpkin, this makes it nice and soft. On another tray place 1 large red capsicum – de seed and remove the core, then cut into quarters. Sprinkle a little EVO and sea salt over the capsicum. The capsicum will need around 30 minutes and the pumpkin 40 -45 minutes. Just keep an eye on your veggies because all ovens can vary. Also turn your pumpkin over a couple of times to absorb and steam in the water. Once veggies are cooked let them cool down for 15 minutes.

Cook off a packet of pasta as per the directions, I used 250g of spelt pasta. Make sure you keep 1/2 cup of pasta water to the side then drain off remaining water.

You now need some yummy caramelised onion. In a fry pan cook of 1 small sliced onion – with a tablespoon of coconut/brown sugar. On a medium to low heat keep stirring the onion until it is soft – this should take around 5 minutes.

In a food processor place

  • 1 cup cooked pumpkin
  • 1/2 of the roasted capsicum (two quarters)
  • 1/2 cup pasta water
  • 1 clove garlic
  • 1 tablespoon cashew butter (substitute for fav nut butter)
  • 1 tablespoon of your favourite herb (dill, rosemary, chives)

Blend all the ingredients together for a few minutes then pour the mixture into the fry pan with the caramelised onion. On a medium heat mix the ingredients until you reach a gentle simmer. Turn down heat to low and add in the following –

  • 3/4 cup plant based cream (I used Oatly)
  • 1/2 cup baby peas
  • 1 tablespoon nutritional yeast
  • the other half of the roasted capsicum – sliced
  • a large handful of your favourite vegan grated cheese
  • salt and pepper to taste
  • cooked pasta

Stir through all ingredients until the sauce has covered all the pasta. You are now ready to enjoy some yummy nutritious comfort food! Please share your creations with me on Instagram or Facebook @socialsweetseeds

Fruity Tahini Muesli SLice

My friend introduced me to tahini a few years ago and I have been a fan ever since. I especially love it with banana and maple syrup – such a great combo! This friend also asked me to create a yummy slice that was nut and gluten free because of the food allergies her family had. Hence the reason for creating this chewy crunching sweet treat.

I always like to trial my sweets on my Nanna, because I love her comments – they are so honest. I know she loves the nutty slice I make but wasn’t too sure how she would take to the tahini. In her words she said “Darling this is really good stuff, I love it!” We then had a laugh because she then followed up with saying “Oh I didn’t mean to call your lovely food – Stuff!” I am so fortunate I have family close to me to have these moments.

So, if you would like to make this ‘really good stuff’ you will need

  • 1 large mashed banana
  • 1/2 cup tahini hulled
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/3 cup chopped apricots (I used @absoluteorganic)
  • 1/3 cup vegan choc chips (I used @absoluteorganic)
  • 1/3 cup raw buckwheat
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup quinoa flakes
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • pinch salt (optional)
  • A baking tray (8 inch x 8 inch) lined with greaseproof paper.

Place the first four ingredients into a bowl and mix with a wooden spoon until well combined. Then stir in the rest of the ingredients and mix until all combined. Pour your mixture into a lined baking tray and place into the fridge for a few hours to set. Once the slice is firm cut into desired sized pieces – drizzle with vegan chocolate and coconut to make it look fancy if you like!

smokey eggplant dip with dukkah

I love eggplants as we call them here in Australia, I only learnt a few years ago that Aubergine is what it is commonly known as overseas. I am fortunate my sister grows yummy creamy eggplants and I usually stuff them with curry veggies or make lasagne with them. My mum however isn’t a fan of them so she usually misses out. Though loves this dip, I think the artichokes and the spices blend really well with the eggplant, so it doesn’t dominant the flavours.

Firstly, for this recipe you will need to cook a medium size eggplant. Preheat your oven to 170 degrees (fan-forced). Cut the eggplant in half and place on a lined baking tray. Generously drizzle some EVO over the eggplant and season with a sprinkle of salt. My eggplant took around 40 minutes to cook – it should be really soft.

Once the eggplant has cooled down scrap out the flesh leaving the skin behind. Now place in a food processor

  • the flesh of the eggplant
  • 1/2 cup of marinated artichokes
  • 1 can of cannelloni beans/white beans – drained and rinsed
  • 1 clove garlic
  • 2 tablespoon of plant based milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried onion flakes
  • 2 tablespoons of the marinated oil from the artichokes
  • 1/2 tablespoon lemon juice
  • pinch salt and pepper

Blend together until well combined, add a little more milk/oil if need. Taste and season with salt and pepper if needed.

Now for the Dukkah

In a frypan place

  • 1/2 tablespoon cumin seeds, fennel seeds and coriander seeds
  • 1 cup of nuts – I used Almonds and Pistachios
  • 1/4 cup sesame seeds
  • pinch of salt

Toast the seeds and nuts over a medium to low heat. Make sure you keep an eye on it and stir the mixture around so it doesn’t burn. It should take about 5- 8 minutes – you will begin to smell the herbs. Take off the stove and let the mixture cool down for 15 minutes. Place the mixture in a food processor with 1 teaspoon of grounded cumin and a pinch of salt if desired. Blitz the mixture a few times to the consistency you like – sometimes I don’t mind it chunky, its more crunchy!

You will have more than enough for the dip so you could either half the recipe or keep it stored in an air tight container. That way, like me you can add that crunchy element to salads or veggies and my favourite avocado on toast with lemon and dukkah!!

Enjoy this delicious and nutritious dip with raw veggies and crackers.

Have you ever tried pasta and dip? It is delicious especially with some chopped veggies mixed through it too!

Vegan basil pesto with pasta & Veggies.

Pasta is such a comforting meal and the sauces that you can create are endless. Basil is definitely a favourite herb of mine, however when looking for a pesto there are very few that are vegan – unless I want to drive for an hour or pay a ridiculous price for it. So I make my own in bulk and freeze down for when I want to make a pasta dish. This recipe is so simple and does not take long at all.

The great thing about this pasta dish is that you can swap the veggies with those that are your own favourite or produce that you need to use up. I hate wasting food so I find roasting or steaming up those veggies and tossing them through a pesto pasta is perfect – sometimes they are my best dinners!

For the pesto you will need to place in a food processor

  • 1 large bunch of basil – stem removed
  • 1/2 cup cashews
  • 1 tablespoon nutritional yeast (I use @braggs)
  • 1/2 teaspoon apple cider vinegar (@braggs)
  • 4 tablespoons oil (sunflower/light EVO – nothing too strong. It will dominant the flavour)
  • good pinch of salt
  • 1 teaspoon lemon rind & juice
  • 1 clove garlic

Blend the ingredients until combined add a little more oil if needed. Taste and season with salt and pepper.

For this pasta dish I cooked a packet of pasta (350g). After draining off the water stir through the basil pesto. I find it easier to mix through when the pasta is still warm.

Vegan Basil Pesto Pasta

Now cook some veggies. For this recipe I heated up a frypan with a little EVO and 2 tablespoons coconut sugar then added

  • 1 sliced capsicum
  • 3 large mushrooms sliced
  • 1 sliced red onion

Cook for a few minutes then add to your pasta with a good handful of baby spinach.

Sometimes I add in some roasted diced sweet potato or pumpkin and steamed broccoli. Which is really yummy. What I love about this pasta is that you can use whatever veggies you have in your pantry or fridge.

My girls have also taken this to school in their lunchboxes – super easy and healthy for them! I know it is a winner when they fight over the leftovers!! I hope you and your family enjoy too.

Make sure you tag me in your own creations. Enjoy your day! Amanda xo

Crunchy chocolate granola

This granola is so delicious – you won’t stop eating it! I have it with fruit – yoghurt – ice-cream. It is oil free and gluten free, I find too much gluten in my diet upsets my tummy. So this recipe is perfect especially if in one day I sprinkle it on top of my breakfast, dessert and my an afternoon snack – somedays I can’t get enough (haha…). It also satisfies my sweet tooth too!

Firstly line a baking tray with some greased proof paper and preheat your oven to 155-160 degrees (fan-forced).

To begin with place in a bowl

  • 2 cups puffed rice
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup raw buckwheat
  • 1 cup coconut flakes
  • 3/4 cup cacao powder
  • 2 heaped teaspoons cinnamon
  • 2 tablespoons tapioca flour
  • 3 tablespoons flaxseed meal

Mix together well then add in

  • 3/4 cup rice malt syrup
  • 3 tablespoons date syrup

Combine all ingredients together. This will take a little time…if you have a little dry mixture don’t worry it will combine later on. Now place on the baking tray and put in the oven for 15minutes. Take out your granola and give it a really good mix around – making sure all ingredients are now well combined. Place back in oven for another 15 minutes. Take out of the oven and mix around again before placing back in for the last 15 minutes. Take out your granola and let it cool down for around 15-20 minutes before breaking up into pieces.

Watch the cute video my daughter put together for me as I was making the Granola.

She is only 11 years old and amazes me everyday….she is my IT specialist haha!

Crunchy Chocolate Granola – Gluten-Free and Oil Free

Enjoy this granola with anything you like – smoothies, breakfast bowls, fruit & yoghurt or with my chocolate quinoa (see my previous recipe).

It is also lovely as a gift for some one in a glass jar!

Enjoy your day

Amanda xx

spiced Chocolate Quinoa pudding

Do you enjoy chocolate for breakfast? When I gave these to my friends at our local school market to try they said “really, chocolate this time of the morning?” From then on they were spreading the word and this became a favourite for many of our customers. I love it anytime of the day!

Quinoa is a great alternative to oats, it has a nutty texture and is gluten-free. With loads of beneficial nutrients including protein, fibre and Vitamin B, quinoa is definitely an essential food in my diet.

For this recipe you will need the following ingredients

  • 1 tin coconut cream (425g)
  • 4 tablespoons cacao
  • 2 tablespoons coconut sugar/maple syrup
  • 1 tablespoon date syrup
  • 1 aniseed crushed
  • 1 teaspoon cinnamon
  • 1 cup quinoa

All you need to do is…..

Place on ingredients in a saucepan and stir until combined. Place on the stove on a medium heat and gently bring to the boil. Reduce the heat and simmer for around 20 minutes until the liquid is mostly absorbed. Make sure you stir the chocolate quinoa a few times, to stop it sticking to the bottom! Take the saucepan off the heat and cover with a lid for 10 minutes. Now add some plant-based milk to the consistency you like.

I sometimes like it really running – like a porridge. And sometimes I like it it firm with yoghurt or ice cream with fruit and nuts. The chocolate quinoa will keep for a week in the fridge, in an airtight container. It will be firm when it is cold so I just add a little boiling water to soften the mixture.

I hope you enjoy this delicious and nutritious treat. Make sure you pop over to my Instagram @socialsweetseeds or leave a comment here to let me know which pudding you would prefer

  • Peanut Butter Caramel Banana OR
  • Berries & Chocolate

One-Bowl Banana Mango Bread

Banana Bread is one of my family’s favourite snacks and is defiantly something I make regularly for the girls lunchboxes. In my house it can be challenging to find something everyone will eat and enjoy, so this is my ‘go to’ recipe! It is also simple and quick to make, which is perfect on those busy days.

I was initially planning on making a banana bread when I came across an over ripe mango in my fridge. I would usually cut it up and freeze it for smoothies, however thought this would be delicious in the banana bread. Lucky for me my girls thought it was good – otherwise I would have been stuck for their school snack!

But, really with so much going on it is really convenient to have recipes that are time efficient and can be quipped up in between working, cleaning and house chores.

One-Bowl Banana Mango Bread

As you can see below I enjoy mine with some vanilla-bean ice cream (I love Oatly atm!!) topped with fresh mango banana and toasted nut & seed granola. Perfect as a treat on the week-end or those late evening sweet cravings.

Toasted Banana Mango Bread topped with my favourites homemade nut & seed granola, fresh fruit and Oatly ice cream @oatly.com


  • 2 large ripe bananas – mashed (around 270g)
  • 1 large ripe mango – peeled and diced (250g of mango)
  • 1/4 cup oil (I’ve used a light EVO/Sunflower/Coconut)
  • 1/4 cup plant-based milk
  • 1 teaspoon of vanilla extract
  • 1/2 cup of coconut/panella sugar
  • 1 cup spelt flour
  • 1 cup brown rice flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt


  1. Line baking loaf (24×15) with baking paper. Preheat oven to 160 degrees fan-forced.
  2. Mix together bananas and mango with the oil, milk, vanilla and sugar until combined.
  3. Add in the rest of the ingredients and mix together until combined well.
  4. Pour into the loaf tin. Garnish with nuts, seeds or sliced banana.
  5. Bake for 1hour 20 minutes. Make sure you check on the banana bread half way it may need turning around. Plus ovens can cook differently, so I would recommend checking on the bread just after the hour. Place a skewer in the centre to check if it is cooked – the skewer will come out clean, and the top should be firm.
  6. Let it cool down and enjoy with your family and friends.

This bread will keep for a week in the fridge – if it lasts that long!! And is suitable for freezing.

Thai inspired raw veggie rice salad.

It has been so muggy here at the moment, the summer weather is bringing moments of rain and then the sun comes back out and it gets so hot! Not complaining though I am so fortunate to live on the Gold Coast and I do prefer the warmer weather, longer days and more time to get creative with dinner ideas. With this sort of weather I love eating raw veggies with yummy dressings. At the moment I have been experimenting with Thai and Asian influenced ingredients to create some new dressings to top off my salads.

Thai Inspired Raw Veggie Rice Salad

What I love about this salad is that I used up all the bits and pieces I had in my veggie box (carrots, capsicum, broccoli, beans and cabbage). It was so quick, the longest part was waiting for the rice to cook and cool down! Also, I hate wasting food, in my house everyone knows that leftovers are used up either in another dish or for lunches the next day. It is important to not only think about different flavours but textures when creating dishes (something my dad taught me!). So I toasted up so coconut flakes, pumpkin and sunflower seeds to add a crunchy element to the salad which made it even more addictive with the Thai dressing!

You could also serve this up warm, which i did last night and it was really lovely with some roasted mushrooms (my fav!!) but would also be yummy with some pan-fried tofu. Anyway, I hope you all enjoy this new recipe and please give me a message and let me know what you enjoyed serving the salad with.

Amanda x

Ingredients and Method.


  • 2 cloves garlic
  • 1 tablespoon grated lemon rind
  • 1 tablespoon chives
  • 9g Galangal chopped in small pieces
  • 3 tablespoons tamari/soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons cashew butter/nut butter
  • 1 teaspoon vegan fish sauce
  • pinch chilli (optional)
  • 8 tablespoons coconut cream/yoghurt (use the cream on the top if using coconut cream)
  • small piece of ginger chopped up

Place all ingredients in a food processor and blend until smooth and combined well. This dressing will go a little firm when refrigerated. So I used some to dip some veggies straight into it and the rest of the leftovers I just left it out of the fridge for around 30 minutes before adding more sauce on top! It really depends how much you want to add to your salad.

For the salad I placed 2 carrots, 1 capsicum, 250g beans, small head of broccoli and 1/4 of a cabbage in the food processor and pulsed it until the veggies where roughly chopped. Be carful not to pulse too much otherwise your veggies will go mushy! I then mixed the veggies through some brown basmati rice (1 cup of cooked rice, rinsed well and allow to cool down).

Now for the crunchy element! In a pan place

  • 1 cup coconut flakes
  • 1/2 cup of mixed sunflower and pumpkin seeds
  • 2 teaspoon coconut sugar

On a low heat keep mixing until the coconut and seeds are lightly toasted.

Now you are ready to place all the ingredients together. As I mentioned before I had a little sauce leftover so place half into the rice salad season with salt and pepper and taste. Now you can add in more or keep aside as a snack with raw veggies or with some avocado on rice crackers, yum!

Please share your creations with me on social media.

Have an amazing day x

Peanut Butter Protein Cheesecake with Peanut Butter Carmel Sauce

So here it is. My first raw vegan treat recipe for the year, its been too long between sweet posts! Ive had a couple of people ask my for this recipe so its time I delivered. I agree with you all that raw treats that are based on peanut butter and chocolate are delicious, it definitely has a place in many peoples hearts!

Peanut butter not only tastes amazing in raw vegan sweets, it actually has many health benefits for us, yay!! However (I know there is always a but!) peanut butter is quite high on calories and fat which is why it is good enjoyed in moderation. Though is saying this favourite spread for many of us contains phosphorus which is great in assisting the body to grow healthy cells and bones, while helping cells produce energy. It has shown that peanut butter can help in improving ones blood sugar levels. Another great benefit is that peanuts include nutrients like magnesium, niacin, Vitamin E and polyunsaturated fats which contribute to boosting a healthy heart. It is however important to buy a good brand peanut butter with out the add sugars and preservatives.


  • 500g dates
  • 1/3 cup walnuts
  • 400g soaked cashews in coconut milk, preferably overnight.
  • 1/2 cup coconut cream (just use the cream off the top)
  • 1/4 cup rice malt syrup
  • 1 cup coconut oil melted
  • 1 teaspoon vanilla bean
  • 1/2 cup peanut butter
  • 2 tablespoon of an organic vegan Vanilla Protein Powder


  • Line a rectangular baking tray with grease proof paper or lightly grease your individual mounds with coconut spray or oil.
  • Blend together the dates and walnuts in a food processor for a few minutes until combined well together. Press down the date mixture into pan.
  • Clean out the food processor
  • Blend together on a high speed the soaked cashews, coconut milk, rice malt syrup and coconut oil until well combined and looks creamy, I use a thermomix and can take around 5 minutes, you will have to scrap down the sides a couple of times.
  • Add in the peanut butter, vanilla bean and protein powder mix for a minute until combine.
  • Pour mixture over the date base and place in the fridge until set. This can take around 6-8 hours. Or you can place it in the freezer for a few hours.

For the caramel peanut butter sauce to place on top of your cheesecake I blended together

  • 1/4 cup coconut oil
  • 1/2 cup plus 2 tablespoon peanut butter
  • 3 tablespoon maple syrup
  • 1/2 teaspoon vanilla essence

Then on top of your peanut butter sauce drizzle some vegan raw chocolate and crushed peanuts. The raw chocolate recipe can be found on one of my earlier blogs. I hope you enjoy these with your loved ones. They are also suitable to freeze if they last that long!! Don’t forget to tag me in your beautiful creations.

Enjoy your day x

Smashed Veggie Patties

How great are Veggie Patties, I usually cook a batch up and use them in different meals throughout the week. I love how you can have them simply with a salad in a burger or a wrap. I even just enjoy them by themselves with a little relish as snack. You can pack so many nutritious veggies in them, which makes them great for the kids too. Getting your variety of veggies each day can sometimes be difficult, so these are ideal in helping our bodies get those important nutrients and vitamins. They are such a convenient quick meal, which is perfect after a hectic day.

In this recipe I used the herb oregano, however you can substitute it with any type of herb or seasoning. I also like making them some cumin and sweet praprika (a little chilli is nice to for the adults). Add a tin of black beans too, you then can serve them with your favourite vegan cheese, salsa and avocado. Another delicious version is adding a tin of lentils with turmeric and ginger, then serving it with some wilted baby spinach fresh tomato and hummus. Please tag me in your posts if you make your own amazing vegan patty.


  • 1/4 large pumpkin (around 340g)
  • 3 large potatoes
  • 2 sweet potato (around 750g
  • small head of broccoli
  • 2 cups grated zucchini
  • 2 cups grated carrot
  • 1 small capsicum
  • 1 small eggplant
  • 2 cups chickpea flour
  • 3 tablespoon flaxseed meal
  • 8 drops doTERRA Oregano Oil
  • salt and pepper to taste


  • Chop pumpkin into large pieces place on a baking tray into the oven until cooked
  • Peel potatoes and place in a saucepan of boiling water and cook until soft
  • Place sweet potatoes on a baking tray sprinkle with some salt and cook them in the oven until soft. Once cooked and cooled down peel off the skin
  • Place zucchini in a bowl with a little salt mix through with clean hands, let it sit there for at least 30 minutes. Then place the zucchini in a clean light clothe like a chux and squeeze out all the water.
  • Cut up broccoli into small pieces and boil in a saucepan with some water until just soft
  • Slice up capsicum amd eggplant, place into a frypan with some oil and a tablespoon of crushed garlic
  • Place all cooked ingredients in a large bowl and roughly smash up all the veggies well. Add in the chickpea flour, flaxseed meal, oregano oil, salt and pepper. Mix well then place into the fridge for a couple of hours. It is much easier to roll the patties when the mixture is cold.
  • Place the oven on a moderate heat. Line a couple baking tray’s with baking paper. Roll and shape the patties to what ever you like. Then place into the oven.
  • Bake until the sides start to get crispy. Depending on what size you do they will take around 20 – 40 minutes, These ones in the picture which are a heaped wooden spoonful where in the oven for 30 minutes.
  • After taking them out let them cool for a little bit before moving them.

These will keep for 5-7 days in the refrigerator.

Have an amazing day x

Sweet Golden Turmeric Noodles

What was your favourite dish growing up? I was and still am definitely a lover for noodle/pasta dishes. It has always been a favorite of mine since I was a little girl. I remember my mothers spaghetti bolognese and pasta bakes as being some of my favourite dinner time meals. In the past 3 years I have exploring many varieties of pasta and noodles in my dishes. There are so many different types now to choose from, we are blessed with so much variety. Lately I have using bean pasta’s like chick pea, mungbean, black bean and the list goes on. These bean pasta’s are so high in nutritional vitamins and are also high in protein and fibre, it is a fantastic alternative to wheat pasta.  For this dish I used a brown rice vermicelli, which I found in the Asian sections at my local grocery store.

Recipe and Method

  • 200g brown rice vermicelli noodles cooked as directed on packet.

Place into a frypan and cook off

  • 1 sliced onion with a couple of tablespoons of coconut sugar.

Then add in

  • 3 tablespoon sesame oil
  • 6 sliced mushrooms
  • 1/2 sliced capsicum
  • 12 snow peas sliced in half
  • 1 bunch broccolini chopped
  • 1 tablespoon minced garlic
  • 1/2 to 1 tablespoon of Golden Turmeric Blend (depending on how strong your turmeric is)
  • 3 tablespoon rice malt syrup
  • 3 tablespoon coconut amino sauce or tamari would be fine too
  • Season with salt

Cook until veggies are just soft, if desired add a little salt and a squeeze of lemon or lime. Sprinkle with sesame seeds and Enjoy!!

Creamy Tomato Eggplant & Mushroom Pasta

A few years ago I went on my first detox which was advise by a naturopath. It was a vegan detox which lasted 6 weeks. I found myself with more energy and found it had positive benefits to my health – mentally and physically. The one thing I did miss was my creamy pasta dishes which I would crave sometimes. However after using cashew butter in my sweets I thought this would be a great in pasta blended down with coconut milk. My family and I were surprised how yummy this pasta dish was, it is definitely one of our favorites.

The chick pea fettuccine I used is good for you – especially in a vegan diet. It contains per serving 42g protein and 18g of fiber. It think is so important to look for alternatives in some foods like pasta which contain higher and better dietary minerals and vitamins. Bean pasta are an amazing source compared to regular wheat pasta. You can either make your own cashew butter by placing 250g of cashews in a thermomix and blending them for around 20 minutes, just keep scraping down the sides so everything gets blended properly. Or you can pick some up at your local health food shop. So the recipe and method is below enjoy this delicious pasta and please tag me in your creations 💜


  • 250g of bean pasta
  • 1/2 cup cashew butter
  • 1 cup coconut milk
  • 4 tablespoons tomato paste
  • 3 Lebanese eggplants
  • 6 mushrooms
  • 1 bunch asparagus
  • 2 cups baby spinach
  • 1/2 cup sun dried tomatoes
  • salt & pepper to taste
  • 4 drops of doTERRA cilantro oil or your favourite herb
  • 1/2 cup slivered almonds or sunflower seeds


  • Cook of your pasta in boiling water per instructions on the packet
  • Chop Eggplants into cubes and place into over drizzled with olive oil and salt.Place into oven on moderate temperature and cook for around 15 – 20 minutes until soft and tender.
  • Slice mushrooms and chop asparagus into thirds along the stalk and fry off them off in a fry pan with a little oil and salt. Place them into a bowl and set aside.
  • In the frypan on a medium to low heat mix together the cashew butter, coconut milk and tomato paste until nice and smooth. The sauce will start to thicken turn the heat down to low and add in the eggplant mushrooms asparagus and the rest of the ingredients stir through the pasta.     Enjoy! xo

Avocado Hemp And Pea Pesto Pasta Salad

So it’s been a while since posting on my website. Life has been busy with 3 children a full time wholesale business and my partner is at University full time. However I have had so many great comments about the savoury meals I have been posting on Facebook and Instagram. So I’m going to make an effort to get them up on the website too.

This salad is delicious either warm or cold and is so good to prep ahead for the busy week. At the moment I’m loving bean pasta it contains no gluten and is high in protein and fibre. The avocado brings a lovely creamy taste to the dish with benefits of essential fats. I love the hemp seeds too as they add a nutty flavour. Hemp seeds have such a high nutritional profile, they contain high levels of antioxidants fatty acids, minerals and vitamins. Great for a vegan diet.

Here are the ingredients and method listed below.

  • -250g cooked pasta
  • Place in a blender
  • 2 cups cooked peas
  • 1 avocado
  • 1/3 cup almonds / cashews
  • 6 drops of your favorite doTERRA essential oil – rosemary dill basil just to name a few
  • handful of baby spinach
  • 2 teaspoons crushed garlic
  • 1 tablespoon lemon juice
  • 2 tablespoon sunflower oil
  • pinch of sea salt                                                                                                                                             Blend together until nice and smooth. Stir through your cooked pasta. Add some fresh sliced cherry tomatoes hemp seeds baby spinach and sliced cooked mushrooms if desired. ( I love mushrooms) I’ve also added sun dried tomatoes and olives too which is really nice. Experiment with your favorites toppings and enjoy this delicious pasta. Enjoy your day xx

Lime and Passionfruit Vegan Raw Slice

So a friend of mine had a heap of Passionfruits from her vine and asked me to make a slice to use a few of them up. After reading up on this fruit it was amazing to see how many health benefits this beautiful sweet fruit contains. Passionfruit are a great source of vitamin C which aids in the body delevoping resistance against flu-like infections. Also eating the whole passionfruit including the seeds are also a great way of getting your fibre intake and aids in digestion. Research has also shown that it is high in antioxidants which is great in elimating free radicals which are known for mutating the DNA of healthy cells into cancerous ones. I love how plant food benefit our bodies so much!

Ingredients & Method                                                                                                                  Base

  •  1 1/2 cup almond meal.
  • 1 cup coconut.
  • 1/3 cup cashew butter.
  • 3 tablespoon rice malt syrup
  • Blend all these ingredients together and press into a lined slice pan


  • 3 cups of soaked cashews in coconut milk (450g)
  • 3/4 cup coconut cream
  • 3 tablespoon maple syrup
  • 3/4 cup coconut oil
  • Rind of one lime or lemon
  • 2 teaspoon of psyllium husk
  • Blend all these ingredients together for around 4-5 minutes until smooth. Pour over the base then scoop out 3-4 passionfruit and spread over the top. With a skewer or the end of a spoon gentle mix the passionfruit then sprinkle coconut over the top. Place in the refrigerator for at least 4 hours or until set. Cut the slice and enjoy! This slice can also be frozen.

Berry Love Mud Brownie – Raw Vegan

This slice is like a raw nutty mud cake and is perfect for people with a sweet tooth, without all the artificial sugars. The rich density of the cacao is nicely balanced with the berries.  This slice is great to freeze into bite sizes and grab out for a treat or when you have friends over.


This makes a slice pan 10cm x 25cm or you can alternatively use individual moulds.  You also can substitute the variety of nuts with your favourite or you can use all the same kind I also like cashews and pecans.

  • 850g dates
  • 60g dried cranberries
  • 100g almonds
  • 130g walnuts
  • 50g crushed peanuts
  • 20g sunflower seeds
  • 40g cacao powder
  • 60g shredded coconut


Blend all these ingredients really well together. If you need to you can do it in two batches. Then place into a bowl and mix through the following ingredients with clean hands (if your hands are a little wet it wont stick to you!)

  • 1/2 cup frozen or fresh berries
  • 1 1/2 tablespoon rice malt syrup/ coconut oil
  • 1 1/2 tablespoon berry syrup –

You can alternatively warm 1/4 cup of water at 40 degree then soak a berry tea bag for a couple of hours.

Push into slice pan/moulds and let it set in fridge for a few hours.


  • 80g cacao powder
  • 100g coconut oil
  • 2 tablespoon organic pure maple syrup.

Blend all together spread over slice then top with crushed freeze dried strawberries and desiccated coconut. Place is fridge for an hour before cutting.