If you are following me on Instagram you will have seen that last week I began my 4 week ‘raw vegan ‘chef journey with Matthew Kenney Cuisine 🙂

I just love the combination of fruit, cheese and salad. Now that we are in summer the beautiful varieties of stone fruit around had me excited to create a dish like this.

‘Zoodles’ or ‘Courgetti’ are such an awesome alternative to spaghetti whether you are gluten intolerant or not. They can be served raw or quickly cooked for a few minutes in the pan.

Sometimes (…all the time!) I really crave a big bowl of fresh crunchy vegetables but I find it hard to bring in extra flavours to compliment the dish. I was searching for ways to have a nourishing bowl of goodness with a few tasty extras and I came up with this.

I LOVE every one of these easy recipes and they are all so different! This is the perfect option for your ‘meal prep’ day and it couldn’t really get much easier in terms of cooking ability and time efficiency.

I have been making thai salads recently and I had a small box of kaffir lime leaves leftover. As I went to make my green smoothie I noticed all the tropical fruits I was using and I thought the kaffir lime would be an interesting addition.

Stuffed peppers…so simple yet so satisfying! This is how I usually do mine but you can be inventive with your stuffings to suit your desires. Freekeh also works really well along with rice, cous cous, most vegetables and lots of different cheeses and herbs and spices!

I know summer is coming but I still like to cook the occasional curry….also I like to make a big batch so that I can stock up my freezer for when I fancy the night off!

As I’m sure you all know by now I love my smoothies and you can’t go past a delicious and nutritious smoothie bowl post-workout.

Sometimes I wake up and crave something savoury, so this is my current go-to breakfast salad. I like it because it’s low carb and low sugar but still really satisfying!

Kedgeree is something I have been eating all of my life as my mum makes a really good version. Usually the fish is fresh smoked haddock poached in milk but I have had such trouble trying to find this in Sydney!

I just made the most delicious Roasted Beetroot hummus for the Slinkii blog. Topped with pomegranates this dip/spread/topping is to die for!! If you would like the recipe for this easy recipe please click, here.

I don’t know about you but I always have SO MUCH leftover Kale in the fridge! It just never seems to all get eaten….until I put this kale pesto together! This is so amazing with zoodles, crudités, on toast, on eggs, on anything you would usually put pesto on really 🙂

As you may have seen from my other energy ball recipes they often contain natural sugar derived from dried fruit such as dates, apricots, sultanas and so on. I thought I would come up with a low-sugar recipe for all of you who are trying to watch your sugar intake and possibly lose weight.

By now you will know that I LOVE my kitchen and its actually a place I feel like I can relax and switch off! I spend hours upon hours creating and trying out new recipes and working out ‘easy’ ways of doing things! Hence the reason I thought…

I have to say there was a bit of trial and error with this dish! I was a fritter virgin until I made these…which is quite surprising as they are so easy to throw together (as long as you get the measurements right!!).

Apple Cider Vinegar (ACV) is not something I took to straight away. In the beginning I went down the track of just adding honey, but no amount of honey could cut through the awful taste…..so I gave up.

I’m having a moment with mixed mushrooms! The depth of flavour that you get from asian mushrooms is incredible! I topped this off with truffle oil and a creamy vegan sauce which worked SO well! I want to make this again ASAP it reminded me of a rich carbonara!!

I know Matcha has been ‘popular’ for a while now but it’s only recently I’ve really developed a taste for it…..I mean, I should say ‘obsession’…

SOUP!! I love a good soup and I can’t get through winter without a few soup recipes up my sleeve. This one I gave to the lovely team at Mode Sportif so if you would like to check out the recipe, click here