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My Plant based pregnancy

My plant-based pregnancy has been such a journey and has proven that this way of eating works for me. yes, there have been hard times, just like any other pregnancy, but in this second pregnancy, I have felt a significant change and shift in how I felt as a whole.
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Tangy Lentil pumpkin Bobotie

Tangy Lentil pumpkin Bobotie is a must-make recipe for veggie lovers and meat-lover alike. This recipe is one that I have been making so many times over the couple of years that I have lost count. Normally it's made with meat, but in this case, I added brown lentils that work even better, because it makes it super starchy and a plant-based protein powerhouse meal to boot.
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Bran buttermilk vegan rusks

Bran buttermilk rusks are simply the perfect addition to my morning routine. They are so tasty, loaded with seeds, jumbo raisins and 100% plant-based. Hard to believe that these sweet dried slices of bread are so good, I made a batch for when the baby has arrived to keep me preoccupied for the couple weeks to come. 
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Caramel peppermint chocolate tart

Caramel mint chocolate tart, helo 2020! This just feels wrong, am I the only one who cannot believe how fast 2019 has gone by, or was it the fact that I once again was asleep before 12 and was not up to celebrating. The party has kinda died since moving to France and becoming a mom, so I guess the best kind of way I can celebrate is with food, obviously! Kicking this year off with one of my absolute favorite SA desserts. Its a caramel and mint creamy dream mushed together with a crunchy coconut biscuit base.
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Vegan Rye oat rusks

Vegan Rye oat rusks are such a delish treat mid-afternoon or breakfast on the go. This breakfast treat is a staple in many South African households. They range from buttermilk, bran raisin and the list goes on. Traditionally they are filled with butter, eggs, and sugar for that added pa-wow for the morning mill, but I prefer to start the day on a lighter and healthier side.
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Apple Butterscotch Malva pudding

Apple butterscotch Malva pudding is the perfect way to celebrate heritage day and autumn all at once. Since summer is starting in SA and winter is around the corner, I thought to combine my season and one of my utmost favorite desserts from SA. I had to add spin and the butterscotch sauce with this pudding just works wonders!
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Mini mushroom bacon scroll bread

Mini mushroom scroll bread is somewhat of an epiphany whilst making mushroom bacon. I was in the mood for "pot brood" traditionally served with a braai/BBQ in South Africa. Now that heritage day is all about heritage and not that I need to have an excuse to make anything South African I was thinking of making something savory for a change.
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WHY plant based?

Why Plant-based/vegan? This is one of the most frequent asked questions I have received this past year. So what does it all mean? What do you eat, what protein do you eat, do you drink milk and eat eggs? The list goes on. To me this past year has been an easy transition, but to others, does the sacrifice suffice the reward? 
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Strawberry Rhubarb hand pies

Strawberry Rhubarb hand pies have been my saving grace yesterday, just coz we woke up with no power and a semi-dark house for almost the entire day. This was my worst, luckily I made a batch of these super crispy, refined sugar-free, delightfully sweet hand pies that helped me through my day of trail. My conclusion after a pretty hard and long day of nothing simply is gratitude. Gratitude for all the "luxuries" I take for granted every day, these mini pies included.
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Chocolate marble banana bread

Chocolate marble banana bread is just another love declaration to my all time favorite baked bread ever. I have made so many variations and every time that one is my favorite, but I have to say banana and chocolate go so well together. And most people would say chocolate goes well with most deserty things, but banana is the perfect dance partner!  This bread is especially yum because within every bite you get a melty bit of chocolate, who can say no to that?