Ingredients

Each one makes 4-5

Figs

• 3 tbsp raw cashew nuts
• 5 dry figs
• 1 tbsp coconut oil
• 1 tsp cacao powder
• 1 tsp Мadeira wine
• 3 tsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Dates and cranberries

• 3 tbsp walnuts
• 1 tbsp coconut oil
• 3 tbsp dried red cranberries
• 3 dates
• 1 tsp Cherry Liquor extract
• Pinch of salt

Raisins

• 3 tbsp raw cashew
• 1 tbsp coconut oil
• 3 tbsp golden sultana
• 1 tbsp coconut shreds
• 1 tsp vanilla extract
• 1 tsp orange blossom extract
• Pinch of salt

Apricots

• 3 tbsp raw cashew
• 1 tbsp coconut oil
• 5 dried apricots
• 1 tbsp white sesame seeds
• 1 tsp apricot brandy
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Prepare a few plastic bags with different coating for the bonbons. I have prepared 5 different varieties. Red – A bag filled with 3 tablespoons of crushed dry raspberries for the red coating. Green colour – a bag filled with 3 tablespoons of coconut flakes and a few droplets of green food colour. Violet – a bag filled with three tablespoons of coconut flakes and a few droplets of violet food colour. Dark golden – a bag filled with three tablespoons of dark sesame seeds and ¼ teaspoon of edible golden dust. Light golden – a bag filled with three tablespoons of white sesame seeds and ¼ teaspoon of edible golden dust. Shake all bags to create an even colour.

2. For each variety of raw vegan bonbons place the listed ingredients in a blender and pulls until smooth. Roll the bolls with your hands and place each one in one of the coating bags. Shake for a few minutes so an even colour coating appears on the bonbon and take out. Repeat until all bonbons are done.

3. Place in the fridge overnight. Serve.

I prefer frying over baking the falafels. Frying results in a superior texture, crispy outside and moist/soft inside, something you can’t get with baking. I recommend you only fry them before serving, they tend to lose some moisture as they cool down.

Served with hummus, goat cheese, tomatoes, cucumbers and green salad these falafels are my favourite meal on a summer day.

Don’t hesitate to check out two of my favourite hummus recipes here!

Ingredients

• 2 cups canned chickpeas, drained
• 1/2 stalk celery, chopped
• 1 large onion, chopped
• 1 tsp dry parsley
• 1 tsp dry mint
• 1 tsp dry dill
• 2 tsp ground cumin
• 3/4 tsp garlic powder
• 1/4 tsp dry oregano
• 1/4 tsp of each: ground cinnamon, anise, cardamom, ginger
• 1/8 tsp nutmeg
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 cup rice flour (or chickpea flour)
• oil for frying

Method

1. Drain and rinse the chickpeas. Place them in a food processor and all the other ingredients: celery, onion, dry herbs, salt, spices, baking soda and rice flour.

2. Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture looks like a fine meal, like couscous. Taste and adjust the seasonings if needed.

3. Transfer the mixture to a large bowl. Using your hands, form small balls, or thick discs and place them on a place lined with parchment paper. Chill in the refrigerator for at least 1h or even better overnight.

4. Fill a large skillet with vegetable oil. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 3 minutes per side.

5. Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels.

6. Serve immediately and enjoy with hummus, green salad, tomatoes, cucumbers and goat cheese.

As a fine porcelain lover, I have collected so many services through the years. There is a beauty in every tender white-floral piece. My collection is constantly growing – English, French, German, Hungarian porcelain… I love them all. Yet, nothing compares to Villeroy & Boch. The “Blue Phenix” patterns seems to fit my cheerful garden party perfectly today. There is something magical in dressing the table and serving a soup in an ornamental French tureen. A simple meal becomes special, an ordinary day – full of joy!

The soup is truly amazing. One spoon is all it takes to forget the beautiful setting and focus solely on the taste. A green good-for-you creamy delight, garnished with Italian dry ham and micro-greens, served with generous slices of fresh baked bread. Can a summer day be more perfect!

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.

Ingredients

• 1-2 tbsp vegetable oil
• 1 tsp mild curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 large leek topped and tailed, finely diced
• 1 medium potato, peeled and cubed
• 1 large courgette, cubed
• 1 lemongrass stick
• 250 ml water
• 1 vegetable stock cube
• 1 x 400g can coconut milk
• 100g fresh spinach
• salt and pepper to season
• ½ tsp sugar

To garnish (optional)

• Thin slices of Italian dry ham
• Micro-greens
• Slices of bread

Method

1. Heat the oil in large pot. Add the spices and stir for a minute.

2. Add the leek, potato and courgette and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.

3. Add the hot water, dry vegetable cube, lemongrass and coconut milk and cook for another 10 minutes or until the potato is fork tender.

4. Take out the lemongrass. Add the spinach and stir. Cook for another 2-3 minutes.

5. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.

6. Transfer back to the pot and season with salt, black pepper and a little sugar.

7. Serve the soup with slices of bread and garnish with Italian dry ham and micro-greens.

Ingredients

• 1 1/2 cup ripe fresh mango
• 1 1/2 cup fresh blackberries
• 1/2 cup soya yogurt
• 1 tbsp honey (optional)

Method

1. In a food processor, blend up the mango until creamy and smooth. Reserve aside.

2. Then, with a clean food processor, blend up the blackberries until smooth.

3. If these aren’t sweet enough make sure to add 1 tbsp honey.

4. Using a 6-pack ice cream mold divide the blackberry blend into each of the molds, then divide the mango puree into them as well, layering as you go, don’t stir. Lastly add in the soya yogurt to finish off the layers.

5. Insert the sticks and place in the freezer overnight to harden.

This is the easiest dessert you will ever make! Combine the peanut butter with coconut oil and maple syrup in a small saucepan over medium-low heat. After the peanut butter, oil and sweetener have all melted nicely together, stir in the raw vanilla powder and pinch of salt, followed by the cocoa powder. After that, the crunch factor gets added in the form of rice pops. Scoop the mixture into muffin paper cups and place in the freezer to set.

Ingredients

• ½ cup vegan natural peanut butter
• ½ cup coconut oil
• ½ cup cocoa powder
• ¼ cup maple syrup
• 1 cup rice pops cereal
• ½ tsp raw vanilla powder
• ⅛ tsp sea salt

Method

1. Line a muffin tin with paper cups and set aside.

2. In a medium saucepan over medium-low heat, melt together the coconut oil, peanut butter, and maple syrup.

3. Remove from heat and stir in the cocoa powder until smooth. Stir in vanilla and sea salt.

4. Pour in the rice pops and mix well.

5. Spoon 2-3 tablespoons from the mixture into the paper cups.

6. Freeze for 30 minutes until set.

7. Store in a sealed container in the freezer for up to a week.

8. Before serving, remove from the frizzer and let the rice pop chocolates rest at a room temperature for 10-15 minutes.

Ingredients

• 400ml Coconut milk
• 130 g Caster sugar
• 8 g Vanilla sugar
• 3.5 g Agar agar
• 500 ml Coconut yogurt

Topping

• 150 g Strawberries
• 15 g Caster sugar
• 1 tbsp Lemon Juice

For Decoration

• handful of blueberries
• handful of strawberries
• mint leaves

Method

1. To make the pana cotta, melt together the full fat coconut milk, caster sugar, vanilla and agar agar in a saucepan.

2. Simmer the liquid on a medium heat for 5 minutes to reduce slightly. Then remove from the heat to cool slightly.

3. In a bowl place the coconut yogurt. Pour the pana cotta mixture through a sieve and whisk into the coconut yogurt.

4. Pour the mixture into tin forms and place in the fridge for at least 6 hours to set.

5. Cut the strawberries in half and add them in a pan with the sugar and 1 tablespoon lemon juice. Cook for a couple of minutes until the strawberries breakdown, then remove from the heat.

6. To serve, dip the tin in hot water, before drying the tin and turning out onto a plate. Pour the strawberry compote on top of the pana cotta before serving with blueberries and strawberry slices.