This is a really delicious drink to share with friends. This recipe makes a nice big batch, so you can always keep it in the fridge for a day or two to warm up when you need it. I often add this chai tea milk to my porridge in the morning for a slightly, spiced, creamy breakfast.

Indian food is a great way to eat more plant-based food so I thought I would share my Chana Saag Curry recipe with you. Also by creating your own dish you are ensuring that you are avoiding potential nasties that can be added, hidden in a jar or packet.

The main ingredient in these plant-based chocolate cookies is actually black beans. In fact, there’s a whole tin in this recipe. Great, if you can’t usually get beans into your lifestyle or your kids!

Prepping for the week. These jars of healthy goodness are great for a quick lunch in the week. Prep these jars the day/evening before and pour boiling water over when ready to serve.

This scrummy tart is a combination of two recipes from Natasha's Honestly Healthy "Honestly Healthy For Life" cook book. Most of the time, I adapt recipes to suit various needs, like gluten-free, refined sugar free or nut-free and mostly because I can't help but experiment! But this combo of recipes is just delicious and it went down an absolute treat at October's Yoga Workshop Day. Packed with protein, iron and packed with Vitamin C, this tart goes well with a green salad and will keep for a few days, making a perfect weekday lunch or two.