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Salted Nut Butter Cookies

Good quality nut butters are delicious! I often enjoy them straight out of a jar or off a spoon – a truly delicious and natural treat. Look for nut butters with no added oils, sugar or stabilisers – The only ingredient on the back label should be nuts and maybe just a little salt – that’s it! I’ve made these cookies a number of times and they are delicious using peanut, almond or macadamia nut butter. This is perfect for holiday baking and what I... Read More

Pumpkin Pie With Macadamia + Coconut Shortcrust

Well this purely delicious pumpkin pie has to be one of my favourite inventions yet !  What I love about this pie is the simplicity of the macadamia nut crust and how it marries effortlessly with coconut and vanilla bean. I’ve used jap pumpkin to make this pie as it’s so naturally sweet, so it doesn’t require much work when it comes to sweetness. I also wanted to keep this pie very whole food and  plant based so I’ve used agar agar in place of the traditional... Read More

WHITE SAUCE – 10 Ways

I remember making bucket loads of béchamel (white sauce) when I was working as a chef for a variety of dishes such as lasagne, vegetable bakes, fish pie, moussaka, cheese sauces and soufflé.  Typically the sauce was made by making a white roux (equal quantities of butter + flour gently cooked in a pot to a sandy texture) then pouring in hot milk whilst stirring to achieve a wonderful silky smooth white sauce.  The milk was often scented with aromatics such onion, clove and... Read More