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Tropical Smoothie Popsicles

2 cups frozen mango chunks
1 cup frozen pineapple chunks
1 ripe banana
1 cup coconut water (or regular water)
1 tablespoon honey or maple syrup (optional, depending on sweetness preference)
Juice of 1 lime
Zest of 1 lime (optional, for extra flavour)

Prepare the Ingredients: If you haven't already, freeze the mango and pineapple chunks ahead of time. Make sure the banana is ripe and peeled.


In a blender, combine the frozen mango chunks, frozen pineapple chunks, ripe banana, coconut water, honey or maple syrup (if using), lime juice, and lime zest (if using).

Blend until Smooth:

Blend the ingredients until smooth and creamy. If the mixture is too thick, you can add a bit more coconut water to reach your desired consistency.

Taste Test:

Taste the mixture and adjust the sweetness or tartness by adding more honey/maple syrup or lime juice if needed.
Pour into Popsicle Molds: Pour the smoothie mixture into popsicle molds, leaving a little space at the top for expansion.

Insert Sticks:

Insert popsicle sticks into the center of each mold.


Place the popsicle molds in the freezer and let them freeze for at least 4-6 hours, or until completely solid.


Once frozen, remove the popsicles from the molds by running them under warm water for a few seconds. Then, enjoy your delicious and healthy tropical smoothie popsicles!

Feel free to adjust the recipe based on your preferences. You can add other fruits like strawberries or kiwi for variety, or even throw in some spinach or kale for added nutrition. Enjoy your homemade smoothie popsicles!

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Gluten Free Vegan Blueberry Bread


For the salad:

2 cups gluten-free all-purpose flour
1 cup fresh or frozen blueberries
1 cup unsweetened almond milk (or any plant-based milk of your choice)
1/2 cup granulated sugar
1/4 cup melted coconut oil (or other neutral oil)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon (optional, for extra flavor)



Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, creating a vegan "buttermilk."

Add the melted coconut oil, granulated sugar, and vanilla extract to the almond milk mixture. Whisk until well combined.

In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Add the lemon zest if using, and stir to combine.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.


Gently fold in the blueberries until evenly distributed throughout the batter.


Pour the batter into the prepared loaf pan and smooth the top with a spatula.


Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.


Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.


Slice and serve the gluten-free vegan blueberry bread as is, or with a smear of vegan butter or nut butter if desired. Enjoy!


This gluten-free version of the vegan blueberry bread is just as delicious and perfect for those with gluten sensitivities or allergies. Enjoy!


Vegan Spring Salad with Lemon Tahini Dressing


For the salad:

4 cups mixed salad greens (such as spinach, arugula, and spring mix)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup sliced almonds, toasted (optional)
1 avocado, diced

For the lemon tahini dressing:


1/4 cup tahini
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon maple syrup or agave syrup
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste




      In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, red onion, chopped parsley, and chopped mint       leaves.

  •   If using, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Remove from heat and set aside.

  •   In a small bowl, whisk together the tahini, water, lemon juice, maple syrup, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Add more water if needed to reach your desired consistency.

  •   Drizzle the lemon tahini dressing over the salad and toss gently to coat all the ingredients.

  •   Add the diced avocado and toasted sliced almonds (if using) on top of the salad.

  •   Serve the vegan spring salad immediately as a light and refreshing appetizer or side dish.


Feel free to customise this salad with any other spring vegetables or toppings you have on hand. Enjoy the vibrant flavors of spring with this delicious vegan salad!



  • 1 cup dried green or brown lentils, rinsed and drained

  • 1 large onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 can (14 oz) diced tomatoes (with juices)

  • 6 cups vegetable broth

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon turmeric

  • 1 bay leaf

  • Salt and black pepper, to taste

  • 2 cups kale or spinach, chopped

  • Juice of 1 lemon

  • Fresh parsley, chopped, for garnish

  • Olive oil for sautéing



  1. Sauté Vegetables: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

  2. Add Garlic and Spices: Add minced garlic to the pot and sauté for an additional minute until fragrant. Stir in ground cumin, coriander, smoked paprika, turmeric, salt, and black pepper. Cook for another minute to toast the spices.

  3. Combine Lentils and Tomatoes: Add the rinsed lentils, diced tomatoes (with juices), and bay leaf to the pot. Stir everything together.

  4. Pour in Vegetable Broth: Pour in the vegetable broth, ensuring that the lentils are fully submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender.

  5. Add Greens and Lemon Juice: Stir in the chopped kale or spinach and let it simmer for an additional 5 minutes until the greens are wilted. Add the lemon juice and adjust the seasoning if needed.

  6. Serve: Remove the bay leaf. Ladle the Vegan Lentil and Vegetable Soup into bowls. Garnish with fresh parsley and a drizzle of olive oil if desired.

  7. Enjoy: Serve the soup hot, and enjoy the comforting flavors of this wholesome, plant-based dish.


Feel free to customize the soup by adding other favorite vegetables or herbs. This Vegan Lentil and Vegetable Soup is not only delicious but also packed with protein and fiber, making it a nourishing and satisfying choice for a cozy meal.

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Vegan Lentil and
Vegetable Soup

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