I have been on the quest for finding a reliable recipe for a quick and easy veggie burger for quite some time. Many of the recipes that I have come across either seemed too complicated or for one reason or another were just not quite what I was after. Mostly, the way the burgers turned out did not merit the effort put into them, as they were too crumbly, mushy or disappointingly bland.

This recipe is for a very quick and easy ice cream substitute. Frozen bananas form the base of this recipe as they contribute a creamy texture that goes well with a number of additional ingredients. We made two versions for this recipe, one with frozen blueberries and another with raw cacao powder. Including the word banana in the title of this recipe could be off-putting for some, but please believe me when I say that it does not overwhelm the other flavours. The word dessert is just there to indicate that it is sweet, but we have this for breakfast, lunch or dinner- or as a dessert.

In our continued mission to provide Little Boy Green with an enjoyable and varied diet, I am pleased to report that he enjoyed these little patties. Without any intention on our part of deceiving him, he thought that they were cookies and, I believe, was not unpleasantly surprised when he realised that they were to a cookie what a carrot is to an orange lolly. 

Little Boy Green, F.K.A. Baby Green, has given us a lot of food-for-thought (punny?) in his very short, yet highly entertaining two years plus. In fact, his impact on our diet began months before he was born. Our tentative first steps in changing how we ate were guided by our desire to give him a strong start in life and to nourish him as much as we could. Of course, in order to do so in utero we had to nourish mommy, all the more so as she intended to breastfeed him. 

We generally consider this to be a winter recipe, but rather than rebel against the freezing cold of this spring, we have decided to embrace it (ok, not really, more like give up an unwinnable fight) and enjoy what would be an out-of-season dish if the temperatures were a little higher.

This is another easily prepared tasty treat that I hesitate to claim will pass as a recipe. It doesn't get easier than this, especially taking into account all its nutritional and delectable rewards. We are providing a base recipe that should be tuned to one's taste preferences: sweet or tangy, crunchy or smooth?

This baked aubergine recipe is easy, quick and satisfying, rocking a certain Asian-inspired vibe. We use a lot of tamari (gluten free soy sauce) and maple syrup in our kitchen, and with the recent and welcome inclusion of aubergine in our veg bag, it is no surprise that this is a recipe that has been used fairly frequently. The addition of sesame oil intensifies the Asian flavour of the dish and baking it in the oven makes it practically hands free in terms of execution.

Chocolate, like many denatured foods out there, has developed into an unhealthy treat, despite many studies promoting its health benefits. I like to consider it a superfood – now, while I consider most of the plant kingdom products to have superpowers, those I hold out as superfoods are those that are an excellent supplement to a healthy diet and, as in the case of raw cacao, also tap into our pleasure sensors.