When I transitioned to a plant-based diet, summer's light dishes felt nourishing, but as colder months approached, I craved warming comfort foods. This Shepardless Pie meets all those needs. It’s quick to prepare with just two pots and a casserole dish, requiring minimal effort beyond some chopping and stirring.

While I appreciate that most coffee shops now offer dairy-free options and that nearly every supermarket has a wide selection of plant-based milks, nothing compares to the taste of homemade. I sometimes go through phases where I rely on the convenience of store-bought options, but I always find my way back to this quick and easy recipe.

Sometimes all you need is a really good cookie. Whether it's to be crumbled over some dairy-free ice cream or enjoyed with a cup of tea, if you're craving something really chocolatey, these will hit the spot perfectly! 

I’m a big fan of nut butters! There’s nothing I enjoy more than pairing a few squares of dark chocolate or fresh strawberries with a generous spoonful on top. At first, I made mostly almond butter, which is great for savoury dishes, but for sweeter treats, cashew butter makes an excellent base.

Before Christmas I attended a twelve week Raw Food Mastery course and it's been one of the best investments I've made in my health. 

As someone who has eaten their share of McDonalds, burgers, steak dinners and junk over the years writing a post like this makes me a little nervous and not wanting to seem hypocritical but I suppose blogs are supposed to be personal and honest so I may as well get started.