Ottolenghi’s Zucchini “Baba Ghanoush”- incredible.

Baked beetroot salad with a lemon ricotta dressing. Baked beets in company with spinach, lemon and pistachios. AND a creamy ricotta!

Pear and celery cream with blue cheese and nuts. (in Polish)

These Chocolate Hazelnut Brownies are dense, moist brownies, filled with hazelnuts and smothered in a layer of hazelnut buttercream.

That’s our crunchy vegan granola that is always a great start of the day.

Fluffy and moist perfect pecan coffee cake. For glorious mornings.

Pasta with Cauliflower Pesto

A crunchy on the outside, tender on the inside bread that is gluten free, Paleo, and nutritious.

Authentic Spanish Horchata – Horchata de chufas

10-Ingredient Chocolate Pistachio Cookies. Simple and quick cookie dipped in melted dark chocolate and sprinkle with pistachios!

5-ingredient Spreadable Cake Batter (made healthy)!

Crunchy Coleslaw with a peanut butter dressing. Vegan and gluten free.

Big bold lemon flavor perfectly matches with nutty macadamia in this batch of cookies.

Rye chocolate chip financiers

Fresh Oregano Pesto– Lets put an end to beautiful fresh herbs going to waste! This simple recipe takes only a few minutes.

These are such simple and incredible mini egg magic bars with layers of graham cracker, coconut, chocolate and nuts. Perfect for Easter!

Nutty Dark Chocolate & Granola Vegan Energy Bites: 5 Ingredients, 15 Minutes, Healthy To-Go Snack. Fudgy. Chocolatey. Homemade.

An easy peasy berry smoothie bowl that takes 5 minutes to make!

Vegan peanut butter chocolate chip pecan bars – incredibly moreish vegan peanut butter snack bars loaded with chocolate chips and pecans.

Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Carrot, pineapple and pistachio cake – a delicious tropical twist on carrot cake topped with a luscious cloud of cream cheese frosting.

Sometimes normal mixed nuts can get a little mundane. When that happens, spice them up with this recipe & still feel good abouty your snack!