Vegan Chocolate Ice cream

This delicious and healthy delight is my favourite thing at the moment. Its sooo delicious and makes very good bribery material. My girl loves “Chocolate Ice Cream”, and she will become very compliant at the mention of it.

You can use this recipe as a guideline, and create your own flavour combos. I originally used this recipe from thekitchn.com, and made my own variation.


Vegan Chocolate Ice Cream

1 x bunch of bananas – chopped into bits (raaar!) and frozen overnight

about 1/3 cup cocoa

about 1/3 cup melted coconut oil

about 1/3 cup brown sugar (for an even healthier version use rapadura sugar)

splashes of vanilla

ingredients             bananablender 2

Put all of these things into a food processor and blend! As always, my wish is that you will experiment and test out different amounts of the flavourings to your own taste. I personally like lots of cocoa and vanilla. It comes out so creamy and delicious, I put it in a container and keep it in the freezer. Its the best thing for a healthy summer night treat.

choc icecream in blender         choc icecream2




Xmas Present #2 – Cinnamon Almond Butter

I’ve been busy again this week, creating home made gifts. This is one of my faves, so if you get one of these, you know that you’re dearly loved by me. Its soooo easy, a thrifty christmas present, and nutritious and delicious. I usually do a regular version just sweetened with honey, but this is a bit special for Christmas. Delicious on toast with slices of apple. That’s my personal favourite way to eat it.  Here’s how you do it!

Cinnamon Almond Butter

Almonds. It doesn’t really matter how many you do, I did about 1.2kg and got 6 x 250ml jars.
Coconut Oil
Brown Sugar
Pinch of salt

If you like a nice toasty roasty flavour, then put your almonds on a tray, lather them in coconut oil, a bit of the cinnamon and sugar and toast them in the oven for about 15mins. Set aside to cool.


Then, put them in the food processor and blitz! Well, add brown sugar and cinnamon to your taste, and turn the machine on. Depending on how good your machine is, it may take 15 mins or an hour. You’ll need to scrape down the sides pretty regularly, and just keep going until all the oils come out and its nice and thick and goopy.

Put it in a nice airtight jar, put a label or a tag on it and you’ve got a healthy eating christmas gift!


Super Easy Mushroom & Green Bits Risotto

This is the easiest risotto ever, and the things I love about it are, is that it doesn’t turn out all gluggy, because its baked in the oven, and its so quick! No standing around spooning ladles of stock into the pan.

Please note. If you start following my recipes, they are often “around about”. I’m a creative type of cook for the most part, and often don’t measure. I go by feeling. I am however attempting to document what I do.

So heres the recipe:


375g chopped mushrooms

3 cups beef  stock (or whatever stock you like)

100ml white wine


2-3 sticks celery

2-3 spring onions

2 cups arborio rice

handful fresh oregano

Condiments: (I love extra bits to put in your food. Particularly lemon. You can add things to your taste, and its just delicious fun.

fresh chopped chives


lemon wedges

chilli infused olive oil

To make this especially easy, use a pan that you can use on the stove and then put straight in the oven.

Heat the oven at 180 degrees.

Cook mushrooms in butter in the pan on the stove. Put them in a bowl, set aside.

Cook chopped celery and spring onion in the pan. Put mushrooms back in. Add rice, add a bit more butter if you like, then add the stock. The liquid should just cover the contents.  Mix in the handful of fresh oregano, some salt and pepper, put the lid on and put it in the oven. Bake for 25mins or until the rice is cooked. Serve with the list of condiments. Mmm enjoy!