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…

Dessert #SaladSecrets – Rose petal & cashew cream dressing

Florette have challenged me to get creative again this month and create some delicious dressings. Whilst I can’t wait to get cooking with the balsamic vinegar and Dijon mustard, the ingredient that really caught my eye was these Waitrose rose petals. I’ve only ever used rose petals in the bath before, but their intense pink…

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…