Smoothies are one of the easiest ways to get a huge nutrient hit and tick off some fruit and veggie portions for the day. I tend to freeze all my fruit and veggies for my smoothies, because they taste so much better when they are ice cold. Give this recipe a whirl to replace your usual breakfast. I love having this smoothie after a morning work out. Summer and Corey are fans of this recipe too- parenting win!
1 cup kale (frozen)
1/2 cup mango/pineapple/papaya (frozen)
1-2 bananas (frozen)
2 tbsp milled linseed
2-3 cups almond milk.
Whack everything in a high speed blender and whizz until smooth!
Add more almond milk if the smoothie is too thick.
Food for thought: why is it called a smoothie and not a smoothy?
This recipe is perfect for a hearty, warming, comfort food sort of meal. You can add whatever veggies you having lying around in the bottom of your fridge that need using up. I find that mushrooms work really well in this recipe- mix it up and have fun.
🌍6-8 vegan sausages (I used Heck ones)
🌍1 large onion (diced)
🌍4 cloves garlic (chopped)
🌍4 carrots (peeped and diced)
🌍Can of beans (I used haricot, but any will do)
🌍1 can chopped tomatoes
🌍1 tbsp tomato purée
🌍300ml veggie stock
🌍1/2 tsp paprika or smoked paprika
🌍1/2 tsp thyme
🌍Vegan mayo (see my recipe!)
⭐️ Cook vegan sausages as per instructions.
⭐️ Fry onion in a large saucepan for 5 mins until soft.
⭐️ Add garlic, carrots, stock, chopped tomatoes, tomato purée, paprika and thyme- cook for 15 mins (low to medium heat, lid on).
⭐️ Add beans and vegan sausages and cook for a further 15 mins.
This is the perfect weekend breakfast, packed full of plant protein. The tofu scramble really does have the consistency of scrambled eggs. The turmeric has great anti-inflammatory properties and also gives the tofu a lovely yellow colour. The broccoli works really well in the recipe, as it adds an extra crunch along with much needed vitamin c. I love this recipe as it’s quick to make and super filling. It tastes great on toast with baked beans. I hope you enjoy it as much as I do!
When our family decided to go zero waste, one of the first things I looked into was DIY cleaning products. I researched the products that I was using like bleach, window cleaners, fabric softeners and surface sprays and was shocked by the dangerously toxic ingredients that I was spraying around my home everyday. The hidden toxins in the products I was using were linked to cancer, asthma, respiratory problems, hormone disruption, reproductive issues along with other health issues.
I quickly decided that I wanted a non-toxic, greener cleaning routine for my home, as I didn’t want to subject my family to the potentially harmful effects of nasty chemicals. The thought of my children taking a bath in the residue of toxic chemical cleaners completely freaks me out, so I decided to detox my cleaning products.
Do you find that you have a cupboard full of cleaning products for all different purposes?
I use four main homemade non-toxic cleaning products, that work great and also smell awesome! I’m a mama of two and I know that many people may not think they have the time to make their own cleaning products. However, the recipes below are super quick and easy and, as they are non-toxic, children could help to make them with you!
5 drops each of tea tree and peppermint essential oils.
Mix all of the above ingredients into your mop bucket. I find that this floor cleaner has a streak finish on my floors and it also smells amazing.
Glass & Mirror Cleaner
Equal parts of water (boiled then cooled)
Equal parts of vinegar.
Spray on glass and mirrors and wipe with a dry glass cloth (not microfibre) and keep wiping until there are no more streaks.
Zero Waste Cleaning Tips:
Cut up old clothes (that are in too bad condition to sell/donate) to use as rags
By cleaning frequently, you will reduce the need for heavy cleaners
Avoid plastic scrubbing brushes. I use biodegradable dish brushes , which I find are more durable than the previous plastic dish brush (the ones where you just change the heads, but still have lots of plastic waste).
Avoid ‘wipe’ products, you do not need them! Use rags/cloths etc. that can be washed, they are better for the environment and your pocket.
Opt for compostable cloths/‘sponges’, that you can cut into small pieces and add to your compost bin.
Bulk buy your white vinegar- it will save you money in the long run.
Don’t underestimate fresh air – open your windows rather than using toxic air fresheners.
These date energy balls are a super quick and easy snack to make. Perfect for on-the-go children and adults alike- my little girl absolutely loves them. It’s also something fun to do with children, as they can help measure the ingredients into the food processor- I always find that children are more likely to eat something, if they are involved in the making. The chia seeds are an excellent source of omega 3 fatty acids, which make them great for vegan and vegetarian diets.
Next time you use a can of chickpeas, don’t throw out that briney liquid that the chickpeas swim in! It’s called aquafaba, and can be used to make an awesome, tasty, vegan mayo!
🌍 1/4 cup aquafaba (the liquid from a can of chickpeas) 🌍 1/4 tsp ground mustard 🌍 1/4 tsp salt (I used pink Himalayan salt) 🌍 1 1/2 tsp apple cider vinegar 🌍 1/2 tbsp maple syrup 🌍 1 cup sunflower oil (a neutral oil MUST be used here- don’t use olive oil as it is too strong a flavour)
⭐️ Add everything, except the oil, to a high speed blender (I use a NutriBullet) and blend until mixture is frothy. ⭐️ Add all the oil at once and blend for 5 minutes, shaking/scraping down the sides as needed. I found that my NutriBullet made the mixture warm, which doesn’t really matter as it has to set in the fridge anyway. You can use a stick blender and add the oil slowly over 2 minutes and move the stick blender up and down to incorporate air. ⭐️ Add more oil if too thin or a dash of cornflour. The mayo will also thicken slightly in the fridge. ⭐️ Taste and adjust for flavour: maple syrup for sweetness (it will make it thinner though), apple cider vinegar for tanginess, more mustard or more salt depending on your tastebuds. ⭐️ Set in fridge for at least 4 hours
Mayo will keep for up to 2 weeks stored in the fridge in an airtight container. Once mayo starts developing mould on top- throw it out (obviously)! 😂
Enjoy the classic mac n cheese without the moo! I looooove this recipe, it’s super simple and has hidden veggies in, which is handy for getting veggies into your children if they resist them!
The recipe has a protein hit, in the form of cashew nuts, as well as these curly nuts packing a good protein hit, they are also full of vitamins (including E, K and B6), minerals (including zinc, copper, iron and magnesium and not to mention ‘good fats.’ If you are not using a high speed blender (like a NutriBullet), I recommend soaking the cashews for at least half and hour before making the recipe.
A lot of vegan mac n cheeze recipes call for high amounts of vegan margarine, but I’ve come up with this recipe without the margarine because I just couldn’t justify putting 1-2 full cups of the stuff in the sauce…nope, just too far!
I hope you enjoy making this recipe, let me know what you think if you give it a go.
🌍 2 3/4 cups macaroni pasta
🌍 1 carrot (peeled and diced)
🌍 1 white potato (peeled and diced)
🌍 1 red onion (diced)
🌍 3/4 cup veggie stock (use liquid from pan of veggies)
🌍 1/2 cup cashew nuts (raw)
🌍 1/4 cup coconut milk
🌍 2 tbsp nutritional yeast
🌍 1/2 lemon juice (squeezed)
🌍 1 tsp salt
🌍 1/4 tsp garlic powder
🌍 Pinch of turmeric powder
🌍 2 spring onions.
⭐️ Cook macaroni as per instructions.
⭐️ Bring a small pan of water to the boil, then add chopped onion, potato and carrot. Cook for 10-15 minutes, until veggies are soft enough to blend.
⭐️ Add all other ingredients to a blender, whilst you wait for the veggies to cook (don’t blend yet).
⭐️ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.
⭐️ Blend until sauce is smooth.
⭐️ Once macaroni is cooked, drain, and then add the sauce and stir.
⭐️ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.
⭐️ Garnish with spring onion and enjoy with a side salad.