I have been putting harissa on everything lately so I thought I’d share with you one of my new favourite combo’s 🙂 No surprises it includes kale and quinoa too! I have been making this so much lately because it is SO YUM!!

As you know I’ve done lots of posts on the topic of meal prep. To be honest I can’t stand the word as it makes me think of 5 day old pieces of salmon with limp bits of broccoli – this doesn’t appeal to me in the slightest!

Breakfast……..something I used to skip (what was I thinking?)…now I can’t function without nourishing myself upon rising 🙂

I haven’t done a recipe for bliss balls in such a long time and they are things I make pretty much every week for meal prep 🙂 Cacao and mint are one of my favourite combinations so I thought I would share this ever so easy and simple recipe with you!

This is my smoothie of the moment! I am loving the kick of spice that you get at the end! I have been doing a lot of meal prep recently and I’ve been making smoothie packs for this smoothie.

I’m sure you’re aware by now that I love a good hearty soup and I also love filling my freezer up when I am doing my meal prep days! I love this soup with the fresh and zingy lemon taste – perfect as we are coming in to spring!

I recently came across black bean spaghetti so I wanted to give my go-to spaghetti sauce recipe a whirl with this type of pasta. Black bean spaghetti is gluten free, vegan and I like to buy the organic version.

Honestly this reminds me of my mums fruit crumble SO much which is such an awesome food memory for me! This is so easy to make and I can guarantee you friends, family or loved ones will be asking for seconds. I try to limit my dairy so I use coconut milk ice cream and I find it compliments the dish really well.

Its cold so the next few months my recipes are going to be hearty, warming and cosy! I love making soup because it is so nutritious and you can make a big batch to store in the freezer for a rainy day! I wanted to do a kale and bean chunky soup with pesto and I was so impressed with the results – and it’s so easy!

I seem to be taking on a bit of a mexican theme at the moment. It’s completely non-intentional it must be what I am craving! Lets face it when it’s freezing outside a big bowl of warm vegetarian chilli with rice seems to tick all of the boxes.

It’s that time of year again…..and I’m NOT complaining! Its SOUP time. Growing up in the UK I had my fair share of soups and I can’t think of anything more yummy and satisfying on a cold winters day!

So easy and delicious…..and almost too pretty to eat! I think every other morning of the week I’m in such a rush so this bowl of yummy usually takes place over the weekend.

Homemade nut butters…….seriously, why would you ever buy nut butter again? I’m a big fan of activating my nuts before I use them for cooking as they are easily digested. This is so easy to do and you don’t need a dehydrator to do so.

I LOOVVEE winter food, especially hearty soups and warming bowls of vegetables and beans BUT sometimes I like a fresh bowl of goodness too. By fresh I mean lots of raw veggies, leafy greens, kimchi and some rice or an alternative.

Ok…..I know I’m biased but I’ve tried a LOT of avocado on toast and this has to be my favourite. I have used organic, goats cheese halloumi but honestly (if you are vegan or lactose intolerant) I have tried it without and it is just as satisfying and tasty 🙂

I know Brussel sprouts seem to be making a regular appearance on my feed lately, BUT I just love them! If you follow me on twitter @sophiebenbow you will have noticed my regular comments 🙂

Winter is coming, which means warming, hearty, comfort food 🙂 There is nothing more comforting than a nice warm curry on a cold night especially when it’s loaded with healthy vegetables.

YUMMM!! Nothing beats roasted vegetable skewers on a bed of spiced warm freekeh. This dish is so good for you, is low fat and easy to prepare! I love the addition of the spiced tomato sauce – I usually mix this through the freekeh which makes something similar to a Freekeh risotto 🙂

I love making a warm salad, especially as it’s now getting a bit cooler over here in Sydney. This is my favourite combination but you could roast different vegetables in the spices such as: zucchini, pumpkin, broccoli, carrots and capsicum.

Yes I’m back on the smoothie bandwagon 🙂 I’ve just finished my third week of the Matthew Kenney Raw Vegan chef course and cooking healthy, delicious food every day has ignited my food inspiration once again!