Although Winter may be coming to an end, carrots will still be in season and I think we’ve got a few cold days still to come for enjoying a warm bowl of nourishing soup.

This recipe came about because I had a heap of apples in the fruit bowl and some sour cream in the fridge and one of my pet hates is wasting food!

There’s something so great about a crumble recipe because when you balance the nutrients and use wholefood ingredients it no longer serves as just a dessert but can also be breakfast and snacks too!

Lentils are so underrated in my opinion! They are super nutritious, being a great source of plant protein as well as fibre, they store well, are easy to cook and they are cheap - what’s not to love!

I was craving cookies so wanted to come up with a really tasty recipe but one that is easy to make as well as being versatile for all sorts of dietary requirements

Although this dish sounds a bit fancy it was literally a throw together of the seasonal produce I received in my organic box combined with some pantry/fridge staples I always have on hand such as eggs, spelt flour, extra virgin olive oil and kefir.

This soup is plant based utlising barley and lentils to make it hearty and filling as well as being packed with veggies.

There is something so comforting about a warming, hearty stew as the weather gets cooler and this one is making use of the produce in season at the moment like carrot, celery and silverbeet.

Shrooms are definitely my favourite vegetable! With so many varieties and so many ways you can use them they are just so fun to cook with, but best of all, they are super nutritious!

With Easter coming up I wanted to share a totally delicious chocolate recipe with you all and it’s one that you can easily sub in different ingredients that you have on hand.