Rhubarb isn’t the most popular food and I used to be disappointed if it got delivered in my weekly organic box but now I have this recipe up my sleeve I’m always excited when I see it in there!

I absolutely love miso with it’s umami and salty flavour and despite what you might be thinking it actually goes really well in sweet dishes - especially these moreish muffins with banana and maple!

Most recipes when they use a crumb muck around with an egg mixture and flour and to be honest, sometimes that’s just too much effort. So this recipe is my go to for a quick crumb recipe where you save on dishes and on time - win, win!

This is my go to breakfast at the moment and who would have thought that a humble little porridge could be healthy on so many levels.

I love that the base grain for this granola is buckwheat because we all need more food diversity in our diet to improve our microbiomes

Everyone should have a go to bircher recipe in their life, and this is mine!

Okay, so here's my new favourite breakfast! The idea came from some leftover cauliflower rice that I didn't want to go to waste and it was a chilly morning so I thought why not add it to porridge!  

I love the nutty flavour you get from toasting or roasting cauliflower and I wanted to come up with a hearty salad you could enjoy as a meal.

This recipe was one I created as a way to get more beans into my diet. I love cooking with black beans and kidney beans but do not use white beans very often.

This salad is perfect for warmer weather and easy to whip up and take for lunches. I will often make a batch, keep it separate from the dressing and it will last a few days.