Rainbow salad: taking my cashew butter obsession to main courses!

It’s no secret that I absolutely love nut butters. Cashew, almond (especially coconut almond), smooth peanut, crunchy, flavoured, triple nut… I adore them all. I’ve been blending nut butters into sweet dishes and curries since I began cooking from scratch, but never in cold savoury dishes. So when Florette challenged me to create a salad…

Cantaloupe melon ice cream (refined sugar, diary & gluten free)

This beautiful, refreshing recipe is a guest post by Besma from Curiously Conscious. It’s light, summery and super simple to make – perfect for the balmy evenings we’re enjoying in the UK at the moment. I’ve also written a post for Besma’s blog, so head over to Curiously Conscious to see my creamy, dairy-free overnight…