Maldon salted PB Chickpea cookie bites

There are many people who aren't eating gluten these days. I love to help find alternatives for those who can't eat or prefer not to eat flour or gluten. Most importantly I like to make these alternatives with whole food ingredients as opposed to a lot of refined starches and extra sugar. These cookies are…

Japanese Miso Tahini Dressing

There are no flavours more surprisingly delicious that the umami of Japanese food. The sauces and condiments a perfect mix of delicate salty and sweet and pungent. A lot of the  food I grew up with is Japanese, as that's where the Macrobiotic philosophy originates. But it's a mistake to think that you need access to…

Perfect brown rice

It's the simplest thing. A staple in our household. Like so many around the world, a food I couldn't live without. If I were asked to pick three foods I needed to have if I were on a deserted island I'm fairly sure brown rice would be one of them. (So boring, I know.) But…

Monkey Cookies

For all your little monkeys. A good rule of thumb is this: the fewer ingredients the better—particularly in packaged food fewer ingredients usually mean a simpler product made with real food and less preservatives and artificial additives. It's also a decent rule when it comes to the efficiency of the things we make. Sometimes we need to…

Cashew Mylk

I'm the DIY girl. Yep, through and through. I've always been the "let's make it" person when it comes to food-stuffs and crafts. So this project as well as this post isn't novel in the slightest. But truth be told, it feels hugely novel to me. If the do-it-yourself-home-healthy-let's-make-it had a turning point (to the…

Mum’s Granola

I feel like every mom should have the ability to throw together a stellar granola at the drop of a hat. Maybe it's because I come from a bit of a crunchy-granola family and in recent years have learned to completely embrace the reality as well as the title. Although being "so granola" does not…

Aduki Bean Brownies

I grew up eating aduki beans. They are those small red beans. You know, you've probably seen them in the bulk section and wondered what they were. They are common in Asian cooking, in China they make those bean buns with the sweet redish-nrown bean paste (but the beans are puréed with so much sugar…