Your basket is currently empty!
-
Overnight Oats
How to make overnight oats Overnight oats are oats, usually rolled oat flakes, that have been soaked overnight in water…
-
Oats as food and medicine
Oats: Avena sativa Oats are traditionally eaten as porridge or muesli for breakfast and are a staple food in most…
-
Dulse Soup
Dulse, also known as dillisk, does not require pre-soaking and can be eaten raw. It is milder tasting than many…
-
Tomato Salsa
It is so easy to make fresh tomato salsa, which you can enjoy as a dip, or serve alongside salads,…
-
Marinated Mushrooms
These marinated mushrooms are handy to have ready-made for adding a deep savoury taste to lunch salads and wraps, or…
-
Cooking Black-eyed Peas
Black-eyed peas, the name rolls off the tongue, like blackstrap molasses, a joy to utter and eat. I am talking…
-
Sweet Potato Oven Chips
Sweet potatoes taste all the sweeter when baked in the oven. As oven chips, they make a delicious snack, or…
-
Vegan Carrot, Walnut Mince
This is a versatile recipe for making a plant-based, vegan mince to replace minced meat in traditional recipes such as…
-
Vegan cream of broccoli soup
This is a light, easy to make, vegan cream of broccoli soup. The creaminess comes from the soaked cashews, alternatively…
-
Blackstrap Molasses
What is blackstrap molasses? Blackstrap molasses is a by-product of the extraction of refined sugar from sugar cane. It is a…
