Fermented Chilli Recipe

Fermented Chilli Recipe
I absolutely love fermenting, it's been a passion of mine for a such a long time. Not only do I love that when foods are fermented they become more digestible and better for you but I also love more intricate flavours that develop over time.  Continue reading

In the Kitchen with Natropath Jana Brunclikova

In the Kitchen with Natropath Jana Brunclikova
A gorgeous Spring afternoon in the fields with naturopath Jana Brunclikova who shares her knowledge on Intuitive Eating and recipes of two of her favourite deserts. Continue reading

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

Creamy Vegan Mushroom, Leek and Kale Pie with a Spelt Crust

The perfect easy pie for when you feel like impressing your guests but have absolutely no idea what you’re doing. Packed full of mushrooms and kale with a spelt flour crust, it’s also super nutritionally dense!

For the crust:

  • 3 cups of spelt flour
  • 2/3 of a cup of water
  • 1/2 of a cup of olive oil
  • 2 tsp of salt

For the filling:

  • 500g of mixed mushrooms, chopped
  • 5 stalks of kale, chopped finely 
  • 2 leeks, finely sliced
  • 3 garlic cloves 
  • 2 sprigs of rosemary and 4 of thyme, chopped finely
  • 2 TBS of vegan butter (I used miyokos)
  • 1.5 cups of plant milk (I used oat milk)
  • 2 TBS of cornflour 
  • 3 TBS nutritional yeast
  • 2 tsp of veggie stock powder 


  • Combine the olive oil, water and salt in a large bowl and mix until the salt is dissolved
  • Slowly add you flour and mix
  • When you can no longer mix with your utensil, combine the remaining with your hands and knead the dough for 10 minutes
  • Once your done, covers in glad wrap and let it sit for an hour 
  • While you wait for the dough, start your filling
  • Add a little bit of olive oil to a pan along with the leeks and garlic and fry off until soft
  • Add in your mushrooms and herbs and cooking until they have shrunk in size
  • When you have enough room, add in the kale and completely wilt down. Season to taste. 
  • For the creamy sauce, melt the butter and add your flour. Slowly add in your plant milk, a little bit at a time, whisking as you go. 
  • When the sauce has thickened, add the nutritional yeast and veggie stock powder and mix well. Season to taste. 
  • Now add the sauce in with your mushrooms and kale and mix well! Here you can add more milk and/or butter depending on your desired consistency. I added in a tiny bit more milk.
  • Once your dough is ready, divide into two and roll both out with a rolling pin! You want your base to be thicker than your top layer of dough 
  • Assemble your pie, adding in the bottom layer of dough, then the mushroom filling and finally the top layer of dough. Pinch the two layers of dough together to make sure they’re sealed. 
  • Cook on 180 for roughly 20/25 minutes, just keep checking it! 

mushroom spelt pie


vegan spelt pie

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Simple & Delicious One Bowl Banana & Ricotta Cake

Simple & Delicious One Bowl Banana & Ricotta Cake
I love to make this when I have ripe bananas in the fruit bowl that need to be used up. It's a deliciously moist and flavoursome cake that is loved by the whole family. I like to make this one on Sunday in preparation for the week of school lunches ahead. Continue reading