All posts filed under: Recipes

Sweet potato almond date fudge (vegan)

To many people I’ve met in Europe, sweet potatoes (patate douce in French) are exotic, strange or something they just ignore in the supermarket. In Asia, this root crop is a widely available and cheap staple food, perhaps not appreciated enough for its true nutritional value. But ever since it got more popular in health-conscious circles, a gamut of recipes have surfaced using the humble sweet potato.

Lentil spinach chilli bowl

Two of my close girl friends and I have a good laugh whenever any of us makes this recipe. The saying goes that there are people who come into our lives simply to teach us something, after which they inevitably leave. Well, a few of my friend’s ex-boyfriends have each left a recipe we all love and this one is from one of them. 

Vegan, gluten-free (banana) muffins

For lovers of muffins, cupcakes and any cake for that matter, it’s really not possible to avoid them without feeling restricted. I believe in balance, moderation and common sense, so if removing them from my diet is not an option, the best thing to do is to make healthier versions. Unsweetened apple compote or applesauce is one of the best alternatives to butter, eggs and even sugar especially if you make your own from sweet apples. Here’s the basic recipe I use for muffins and cakes, and you can add whatever other flavours you like. Enjoy!

Cottage cheese oat pancakes

One of the things I’ve cut down on eating is bread—warm, soft, fresh bread. But breakfast without a bit of bread, butter and jam can sometimes feel incomplete, and that’s where pancakes come in. Pancakes aren’t mere replacements for bread, they occupy a special place in the hierarchy of best breakfast foods. When you’re trying to increase your protein intake to complement your workout routine, packing a plateful of pancakes with protein-rich ingredients is the perfect way to do so.

Gooey vegan chocolate fudge brownies

There’s such s great feeling of fulfilment when you come across something that simply works. That’s how I felt when I came across red kidney beans (haricot rouge) and used it as the main ingredient in making chocolate fudge. I kid you not, it is delicious. I’ve made this so many times that I’ve lost count, and each time, friends and family fall in love with it. This healthier version of chocolate fudge is one you should definitely try.