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!

More and more people are trying to include more plant based meals in their diets these days which is a fantastic thing if you ask me because we know the more vegetables in ones diet the better for their health but it’s also great for the environment too.

Although fermenting veggies has been around for thousands of years, it is now quite a popular item in health food stores. Traditionally used as a way to preserve food, now we know that fermented products are also great at keeping our gut bugs thriving.

This is very much a go-to dinner for us because it’s quick and easy and most of the ingredients are usually in the fridge/pantry

It’s National Nutrition Week this week and not only are we raising awareness about Try for 5 (getting 5 serves of veggies in per day) but this year there is also a focus on embracing your veg waste instead of throwing it out.

If you haven’t already heard me hype on about kefir, then let me introduce you to this gut loving food.

In my opinion eating healthy food must be enjoyable if it is to be a lifelong habit. So here I’m sharing my tips on how I keep my lunches so good that I actually cannot wait until it’s lunchtime to eat them!

Recently I had the pleasure of working with one of my favourite brands, Cobram Estate, to create recipes for their new oil range.

It’s a question I am often being asked - should we eat organic? There is a lot to consider in terms of nutritional value of organic versus conventional foods and also the effect of pesticides on human health.