Creamy tomato spaghetti (Vegan)
When I went off cow’s milk, a good creamy pasta dish (without avocado or coconut milk) felt like a distant memory from a past life.
Author: Well Mamma
My answer to vegan heavy cream: cashew milk
I have greatly reduced my dairy consumption, and this is partly why you’ve been seeing a lot of plant-based recipes lately on the blog. Now
Fermented foods explained: Expert Interview with Dr Hanadie Basil
Fermented foods have been all the rage in the past few years as the digestive system – a.k.a. our gut – has been proven to be
Crazy good fennel, beet, bresaola and goat cheese salad
You all know my love for big salads. It actually started years ago when I was 18. I remember it like it was yesterday: I
Perfect berry chia jam
Going off processed sugar can be hard when you start, so having genius substitutes like this jam is a life saver. Because berries have seeds
Melt-in-your-mouth Chinese eggplant
Eggplant must be one of the most versatile and international vegetables out there. From Europe to the Middle East and Asia, every region has their
Super duper easy homemade Hoisin sauce
Hoisin sauce is a condiment often used in Chinese or Korean cooking and it is probably one of my favorite stir fry sauces. You could
Parkour: what is it and why it’s so cool – Expert interview
I love movement, more specifically, I love full-body movement because I think it’s the most beneficial kind. And last week, I finally got to interview a
Chocolatey chunk cookies (vegan)
Although I can resist sweets, I can’t be trusted around a plate of these double chocolate cookies so I only make them once in a
Roasted turmeric harissa eggplant
This appetizer plate is almost too pretty to eat. And it tastes even better than it looks so has a short life span at our