Healthy. Delicious.
Hi, I’m Pea and I am passionate about eating plants. In 2017 I started a blog to record things I learned about the whole foods plant based diet and to share recipes and tips with friends. The blog lasted until family commitments, a cross country move and the pandemic pushed it from my mind. My approach to food is more flexible than it used to be but i still maintain that the WFPB diet is the gold standard and what I aim for for maximum health and longevity.
I am currently enrolled in the Food Coach Academy’s certification course and thought it was a good time to get this back up and running. I hope you enjoy it!
Baked Beans
These are a staple in my house - easy to make in the pressure cooker, they freeze like a dream and my kids love them!
Colorful Coleslaw
Perfect crunchy salad, no oil, no salt. Deliciously colorful and great as a side dish or stand alone meal served with some crusty bread
Vegan Banana Nut Ice Cream
This simple three ingredient dessert comes together easily for a really decadent treat.
Oven baked falafel
These are great for a mixed crowd of omnivores and WFPB people alike, and most of the work can be done ahead of time leaving everyone to enjoy the meal equally.
Homemade Fettuccini
Hearty and healthy and above all fun to make. This recipe uses no oil, no salt and no eggs, but still has a perfect texture and makes an excellent base for any kind of pasta sauce.
Mulipurpose Onions
These onions pretty much cook themselves and freeze like a dream to use later
Cauliflower and Sunchoke Soup
This soup is a winner – it’s comforting with a creamy texture and earthy flavor, but there’s no fat in it whatsoever, which means no guilt, no regrets and no reason to hold off that second helping!
Fruity Red Cabbage
A fruity and zingy side dish which should appeal to children and grown-ups alike. It somehow gets even better after a night in the fridge and works just as well cold as it does hot.
Ginger and Garlic Roasted Parsnips
Parsnips have an amazing nutty sweet taste and make a good change from carrots when you want to switch it up. They remind me of growing up in the UK and the change of the seasons to dark afternoons and blustery winter walks after big Sunday lunches.
