These healthy rainbow popsicles are 100% natural, made with no artificial dyes or food colourings. Just wholesome, plant-based ingredients. They are gluten, dairy and refined sugar free, as well as vegan and paleo. But most importantly, these fruit popsicles are absolutely delicious – the perfect refreshing summer ice cream treat.
The timing of this rainbow popsicle recipe is purely coincidental, but I prefer to think of it as serendipity. Because rainbows are amazing, popsicles are fun (and delicious), and everyone should be allowed to be themselves. And regardless of whether being themselves involves pink ombre hair, believing that Hogwarts is real or loving someone of the same gender – well, who are we to say no?
These strawberry popsicles are the perfect summer treat – refreshing, aromatic, sweet, and healthy. The strawberries give them the bright colour, as well as an abundance of vitamins. This easy popsicle recipe is gluten, dairy and refined sugar free, and it’s bound to become a favourite this summer.
This recipe is part of the ‘My Mum’s Kitchen’ recipe series. Here, I share my mum’s delicious recipes – because such yumminess requires to be seen. And eaten. You can find all posts in the series here or in the main menu under ‘MY MUM’S KITCHEN’.
Let me tell you about UK weather this week: hot, hot, hot, too hot, I’m melting here… and today: Antartica wants its weather back! It’s cold and it’s miserable and it’s raining and yes, I know it’s the UK, but honestly?! (Okay, okay, it’s still around 20 ºC but come on.)
This cream of cauliflower soup is super easy and quick to prepare, requiring only 25 minutes. It’s gluten and dairy free, healthy and filling, and captures perfectly the meaning of comfort food. The ideal prepare-in-advance lunch or quick dinner.
This post and recipe are part of the ‘My Mum’s Kitchen’ series where I share with you some of my mum’s delicious baking and cooking. You can find all the posts in this series here or in the main menu under “MY MUM’S KITCHEN”.
NOTE: The inclusion of croutons is optional. Without them, the recipe is 100% gluten free and paleo.
Who would’ve thought – another savoury recipe! Judging by the recipe repertoire on this blog, you must think I live on nothing but gluten free cupcakes and raw vegan desserts. I assure you, that’s not the case – oftentimes I actually prefer a savoury dish over a sweet delicacy.
But what I love most of all is my mum’s cooking. It’s often said that any dish prepared by someone else tastes infinitely better than if you had prepared it yourself; and surely nothing tastes better than your mum’s cooking. Of course, I may be somewhat biased.
This raw vegan cheesecake is the perfect summer dessert: creamy, refreshing and perfectly balanced due to the slight tartness of the raspberries. The lemon zest in the crunchy almond crust adds an extra pop of flavour, which will blow your mind. This healthy dessert couldn’t be easier to make – it requires only 5 ingredients and there’s no need to turn on the oven! It’s vegan, paleo, gluten and dairy free, but most importantly, it’s super delicious.
(Psst, no coconut oil!)
You know one thing I haven’t talked about on here? Chemistry. Which is strange, given that – you know – I’m an Inorganic Chemistry PhD student.
Here’s the thing: Chemistry is fun and wonderful and exciting and in my humble opinion the closest we can get to “magic”. I’m sure many physicists, mathematician and artists are shaking their fists at me right now and shouting war, but hey – to each their own.