{Almond, Veggie & Herb Dip}

Since I found Tess from Healthy Blender Recipes I have been eating very differently. I have had some battles for a lot of my life with digestion issues, and something has clicked in me over the last few years (but more so recently) that isn't craving dairy or meat as much. I still eat it, and am not a hard core vegan/ vegetarian at all. But I am finding myself drawing more to 'plant based' foods.

I just made a dip for lunch and it was SO delicious I just had to share it. The bowl was VERY empty afterwards and I wish I had made more. As per usual when I am cooking, and not baking, I made it up as I went. But, feel free to play around with quantities and ingredients to suit your tastes.

Ingredients:
A handful of raw almonds
A few tbls water
1/4 cup semi dried tomatoes
1/4 cup roasted eggplant
1/2 cup baby spinach leaves
Fresh parsley, coriander and basil to taste
Pepper
Small squeeze of fresh lemon

1. Blend almonds and water until it makes a nutty paste and looks 'milky' in a food processor
2. add in all other ingredients and blend until a 'dip' consistency.
3. Taste and make any adjustments needed (I added a bit more lemon and some onion and olives to mine at this point).

Serve on garlic toast, with veggie sticks or on crackers :)

Lauren x

Birthday Time

Well the middle of the year is birthday season in our house. Our boys have their birthday a few weeks apart in June and July and then we have lots of friends celebrating birthdays this time of year too!
Yesterday I wanted my eldest son to take a cake to share at preschool. However, this presented a baking challenge as it had to be nut, egg, dairy free. So, no eggs, butter, milk.....hmmm.

I found a cake recipe for a vegan chocolate cake and I'll tell you, it was surprisingly DELICIOUS!!! I arrived in time to share the celebrations with him and his preschool friends. All the kids asked for seconds and some even thirds. None of them turned it away. So, I figure, if its approved by a room full of 4 year olds, its got to be good!
Here is the recipe I used. I added rice milk instead of soy milk or water as I had a carton in the pantry. For the Icing I used icing mixture (about 4 cups), cocoa (few tablespoonfuls) and water (about 1/2 cup added slowly to make sure i get a good icing consistency).

Its not my most 'pretty' cake i have ever made because of the limitedness of the ingredients I think I did well - 'J' liked it too and that's all that matters right!