Well, I must declare this has been a very tasty Christmas holidays. If truth be told, I’m actually surprised just how tasty it has been given my move to being a vegan.

Personally I am not the biggest fruit eater and often find I get a little bored with a fruit before it’s even finished. Apparently I’m not alone. Research shows that over 75% of Americans do not eat even one piece of fruit a day.[1] Fortunately, I’ve stumbled upon a great way to rev up my daily fruit intake without too much hassle – a gorgeous fruit smoothie.

In recent years I haven’t been the biggest cake fan, or even chocolate mud cake fan – until now! This chocolate mud cake recipe is to die for and will be finished before you even know it. It’s rich, it’s moist and it’s just sooo chocolatey!

‘Nutella’ is a very popular chocolate hazelnut spread that’s advertised for the premium hazelnuts and the goodness of milk used to create the delicious spread. For someone who’s trying to avoid dairy, I decided to take up the challenge of trying to make dairy-free ‘nutella’, and I may have just succeeded!

Why make banana pancakes vegan? Well without the eggs they become cholesterol free, low in fat and completely yummy. The trick to these are to use lovely ripe bananas, and lots of them.
This recipe will provide enough for 3 pancakes – more than enough for one person. Serve with berries and a little maple syrup. Divine!
Prefer crepes? No problem, check out the tips at the end of the recipe.