While we tend to make this recipe more in wintertime, the truth is that this delicious vegan bean chilli recipe can be used all year round and we do so- it’s perfect to make vegan chilli dogs at a BBQ! What I love most about this recipe is the fact that can be made ahead (and tastes even better this way) which makes it perfect for the weekends. It is also super easy to make and can be made in a slow cooker, a pressure pot or a pan so anyone can actually make it 🙂 To make this vegan bean chilli you will need: 3 cans of mixed beans (I use whatever I have at home but I prefer to add a can of black beans to two of mixed beans)3 stalks of celery3 medium carrots1 leek500ml jar of passata1 1/2 tablespoons cumin1 teaspoon of smoked sweet paprika (we call it pimenton dulce in Spain)2 tablespoons of powder vegan stock Himalayan salt to tasteChilli powder to taste (i only add when serving as the kids don’t eat spicy food) Chop the celery and carrots into small cubes, thinly slice the leek and sautee all three in the olive oil…

These savoury GF muffins are one of my favourite ‘on the go’ brunch or lunch. You might wonder why? They are easy to make, versatile and you can honestly make them with any veggies that you have lying around which makes them a good ‘clean the fridge, recipe for before going on holiday. They work well for a snack or meal on the plane 😉 The key ingredient in the recipe is gram flour also called chickpea flour. It is quite sticky once mixed with liquids and its what binds all the other ingredients together. Chickpeas are an excellent vegan and gluten free source of protein and fiber and they also contain high levels of iron, vitamin B-6, and magnesium so this muffins are certainly packing a punch in terms on nutrition. Because chickpea flour is in itself quite bland, it is important to flavour the mixture properly. In this occasion I used nutritional yeast, but a combination of herbs to match the vegetables that you add works well too. I have also made them adding garlic and onion powder instead of nutritional yeast and we all liked the result. I have also made these savoury GF muffins using vegan…

One thing that always surprises me when I visit health stores its the cost of fermented foods and drinks. It’s incredible the difference in cost between the homemade and store bought, particularly because the ingredients use to make fermented foods are veeeeeery cheap and, let’s be honest, the labor is almost nonexistent. Fermented drinks are a good way to keep the gut flora balanced, incorporating beneficial bacteria while also being very pleasant to drink. The taste of kefir reminds me of that of a slightly sparkly lemonade and kombucha, another popular fermented drink, has a mild tea taste (I usually make it with white tea as its the milder caffeinated tea taste wise). Making water kefir is so easy that it made me laugh when I first made it and realised I could always have it in the fridge ready to drink. It ferments rather quickly, usually 24-36 hours for the first part and 24 hours for the second part, so I always have a bottle at hand. One very important tip when making water kefir is to remember that its best to use glass or plastic utensils. I always use glass jars for both fermenting or keeping in the…