Have I Got News For You.

We. Have. A. Flat. And it ain't no false alarm this time either. We wanted to wait until everything was signed and sorted before we shared it with you lovely lot. The flat is absolutely perfect for us, very spacious and they even popped in a wet room for me (so I'll be having my first shower in 2 & 1/2 years!). We can't wait to share this massive new start with you so expect lots of interior posts and many more recipes now we'll have a much better oven. So, on the 12th January we will be moving into our new home. Now, the down side, as you will know I'm severely affected by M.E. and am permanently bed bound but the council don't seem to get that, which means I've had to leave the comfort of my bed many times to get shit done. They wouldn't come to us but they wouldn't hand the flat over without me so off I toddled. This has really affected me, so much so that, after I finally stopped and rested properly on Christmas eve, my body went into shutdown. I spent most of Christmas barely being able to keep my eyes open, though the good side is Michael found me very cute. I'm not feeling any better and feel incredibly scared of how the actual moving is going to affect me. I know I will have lots of support but its still very stressful and instead of just resting quietly with Michael every day or only talking to someone for 5 minutes a day, there will be people in and out. Also, Michael will have to help with heavy lifting of furniture whilst I still need him so help me do things (Mum and Nan aren't strong enough). I don't want to sound like a moaning minny but this is the truth of big changes on a chronically ill person, it sucks. It's terrifying when you can do so little anyway to be faced with a pretty certain possibility that you will end up feeling much more poorly than your current worse. I am so happy though that it's finally happening and we can start our own little life and I know that all my lovely Spoonies will be so pleased and supportive. What's keeping me going? The thought that Izzy will finally be at home, with us. Now, I think it's time I started leaving things in the hands of Papa Bear.


The Best GF&V Mince Pies.

4 days 'til Christmas. I know it's a cliché, but where on earth has the time gone? I hope you're all looking forward to Christmas, I love hearing about other people's traditions so feel free to leave me yours in the comments. Personally, me and Michael are having a very chilled day whilst the family all go to have dinner cooked for them. Christmas is really hard when you're so so poorly; everyone's happy, there's Christmas markets and events to go to, wine to drink, dinner to make. And here we are, stuck in bed and having to get your fiancé to open your presents. But! There is something we can enjoy... Christmas food! It makes me feel a lot more festive when I have hot mulled juice to drink and mince pies to eat (although our free from pudding went mouldy!). Anyway, if I actually get to the point, we've found the perfect Mince Pies for us lot with picky tummy's and soppy animal-loving hearts. These guys are so damn delicious you just have to make them. We had to go do something the other day (exciting news coming soon) so I took 2 amazing mince pies to costa to eat with a chai latte for a wake me up breakfast. Yum.

Vegan & Gluten Free Mince Pies (makes 12) 

Pastry Ingredients:
60g vegan butter
4tbsp brown sugar
1/2tsp vanilla extract
85g brown rice flour
50g chickpea flour
60g cornflour
1/4tsp xantham gum
pinch of salt
3tsp water

Fruit Mincemeat Ingredients:
60g chopped dried apricots
100g dried cranberries
70g raisins
zest of 1 orange
juice of 1/2 orange
zest of 1 lemon
1tsp ground cinnamon
  •  For the pastry: In a bowl cream the butter, sugar and vanilla extract, then in a separate bowl mix together the flours, xantham gum and salt. Now mix the two mixtures together, add the water and mix with your hands into a dough. Knead for around one minute, roll in a ball, wrap in cling film and pop in the fridge for half an hour.
  • For the filling: Put all the ingredients for the fruit mixture into a blender and pulse until you achieve a rough consistency.
  • Preheat the oven to gas mark 4/350f and grease a cupcake tin with 12 holes with some vegan butter.
  • Dust a work surface with some extra rice flour and roll out the pastry to around 3mm thick. Use a round pastry cutter to cut out 12 circles (re roll and cut again if needed) then put the left over pastry to one side.
  • Put the cut out pastry rounds into the tray, then fill each with one tablespoon of the mincemeat, making sure not to overfill so it won't bubble over whilst cooking.
  • Roll the remaining pastry out to 3mm thickness again. Now you get to choose whatever cutter you want to make 12 pastry toppers for the mince pies. Once 12 are cut, place them over the top of the pies and gently press down.
  • Bake in the preheated oven for 10-15 minutes or very lightly golden.
  • Remove from the oven and pop out onto a wire rack to cool down (but you better just test one straight from the oven, eh?). Once cooled, dust with icing sugar and then munch away.


GF&V Delicious Apple Upside Down Cake.

Note: Sorry about the phone photo's, a certain someone lost our memory card under all of our boxes, but don't worry, we found it!
Lately we've seemed to have a bucket load of apples, which I was avoiding due to them being too hard to eat (baby food's my jam!). Then, I found this recipe and there were no apples left, typical! Anyway, Mum bought some more, this cake was made, it was destroyed. To be honest, it was so lovely for me to be able to share a bake with my handsome fiancé. You see, Michael doesn't really have much of a sweet tooth and he probably eats one portion of fruit and veg a week. No. Joke. But, this one, we shared and boy, was it good! Unfortunately, this isn't our own recipe (they seem to be loved the most), however at the beginning of 2015 you're gonna get a shit load of amazing home grown recipes! So, this weeks recipe is the Breakfast Apple Cake by Tabatha at Kitchen To Nirvana. There's one thing I have to say about this cake; you can not tell that it's vegan and gluten-free! Wow.

And here are our tips:
  1. Whatever you do don't use a loose bottom tin, it will be a disaster and all the caramel will just seep (maybe pour) out of the tin.
  2. Don't be daunted by how thick the cake batter is, just spread it in the pan and throw it in the oven.
  3. Leading on from that point, don't be worried about the thin consistency of the caramel, it's all good.


My Christmas Movie List.

Note: Sorry for any bumbles, i'm very poorly atm.
Yup, i have a memo on my phone containing a list of 6 festive movies that i must watch before Christmas day. Disclaimer: Elf isn't one of them, and no, i've never seen it! Pleas don't lynch me! Also, i love watching Harry Potter on ITV all throughout December, much to Michael's horror, i just find the Potter franchise really relaxing (just me?). Anyway, i'm getting off track. Here's my favourites in order of most loved:

  1. Miracle on 34th Street (the 1994 version). If you don't love this film, something's very wrong. Who doesn't think Mara Wilson (fact: she's a writer now) was just the cutest child actor going too? I don't really have much to say, just i love it and Richard Attenborough is the best Father Christmas. Ever.
  2. Rise of the Guardians. This one had me chuckling throughout and even Michael loves this one (he's not a big lover of cheesy Christmas movies, i've got enough of that for both of us!). It's fairly new so if you haven't seen it yet it's well worth a go. Two words. Russian Santa.
  3. White Christmas. An oldie but a goodie. It's kinda tradition in my house to watch this around Christmas time, seeing as it's my Mum's favourite. This film is so beautiful and everyone in it looks so classicly glamorous.But, of course, you can't beat a bit of Bing.
  4. Rudolph the Red-Nosed Reindeer: The Movie. I know this probably isn't to many peoples tastes but i watched this every year without fail when i was little and you know how we all love our childhood-favourites. I think every child should watch this (unless they're animation snobs).
  5. Love Actually. Classic. This film must get to everyone, it's just so damn heart-warming. I don't know anyone who hasn't seen this film, and i don't know anyone who doesn't like this film. So many mushy bits to keep you smiling and cosy throughout these cold days of winter, sounds good to me.
  6. Arthur Christmas. We only watched this film last Christmas but it was well worth it. It definitely highlights how families interact around each other at Christmas time, we've all got that one in our family, eh? It's a really relaxing watch and very sweet too.


Perfect Winter Butternut Squash Cake.

I love butternut squash, something sweet that i can actually add to my meal without it tasting revolting, what more could i want? But, today we're not going down the savory root, but the sweet. Normally these type of recipes would require pumpkin but it appears that tinned pumpkin doesn't exist in the UK and we only have pumpkins around Halloween so we can massacre them and forget about how good that creepy mashed up pumpkin tastes. Anyway, i'm getting side tracked. The basics of it is that we should all try new things, you never know, you may be surprised by this Spicy Butternut Squash Cake.

Vegan & Gluten-Free Butternut Squash Loaf Cake (serves 8)

1 butternut squash - you need 3/4 cup so we used the rest in this delicious Butternut Squash Pizza,
1.5 flax eggs - 1.5tbsp flaxseeds mixed with 4 tbsp water,
1/4 cup olive oil,
1/4 cups agave,
2 tbsp mashed banana,
2/3 cup brown sugar,
1/2tsp salt,
2tsp baking soda,
1/2tsp ground cinnamon,
1tsp mixed spice,
1/2 cup water,
1 cup & 1tbsp gluten-free oats,
1/2 cup & 1tbsp ground almonds,
1 1/4 cup gluten-free flour blend,
3tbsp mixed sunflower & pumpkin seeds.

  • Preheat the oven to gas mark 5. Cut the butternut squash in half length-ways and place the halves open side down on a tray. Then, pour hot water around the squash until it rises up to around 1/3 of it. Place the try in the oven and let cook for 40mins - 1 hour, topping up the water as it cooks. Once cooked, the squash should be soft to touch and mashable. Now, you need to scoop the squash out of the skin and mash to it is like a puree, take 3/4 cup of this and set aside for the recipe. The rest could be used for many recipes but the one above (in the ingredients) is our favourite.
  • Now to cake. Line and grease a loaf tin ready for the batter.
  • Make the flax 'egg' and set aside for 5 minutes to get the best results. 
  • Add the flax egg, butternut puree, mashed banana, agave and olive oil to a big mixing bowl and whisk to combine.
  • To the bowl, add the brown sugar, baking powder, salt, cinnamon and mixed spice, then whisk. Once done, add the water and whisk again.
  • Finally, stir in the oats, ground almonds and flour. If the mixture looks too wet, add another tbsp or a few of oats or flour. It should be thick and pourable.
  • Pour the batter into the lined loaf tin and top with the seeds. 
  • Bake for 40-50 minutes or until golden brown and a knife stabbed into the centre comes out clean.
  • Take out of the oven and leave in the tin to cool. Once cooled, take out of the tin and that's that.
  • I loved mine warmed up with a bit of vegan butter. Delicious.


Stir-Up Sunday: GF & V Family Christmas Pud.

Note: Sorry if my writing's all over the place, i'm a bit confuzzled.

I'm sure all of you know it's Stir-Up Sunday, and if you don't then you obviously don't watch TV or use the internet! Today is the day you are meant to make you Christmas cakes and puddings so they're perfectly delicious by Christmas day. Although, you could make this any time and it would be just as delicious (maybe the Christmas pudding Queen is a little bit biased). Now, this is a special recipe. It's been made by my Mum since she first began to cook, and i think my Nan uses it too. So, you can imagine, i'm very attached to this recipe meaning i (make that Michael) just had to Laura-ise it rather than finding a ready made suitable recipe. There's nothing left to say. It's amazing. Make it.

My Family's Vegan & Gluten-Free Christmas Pudding (serves 6-8)

You'll need a 2 pint pudding basin.
85g/3oz gluten free flour blend,
56g/2oz ground almonds,
1/4 tsp salt,
2 tsp mixed spice,
42g/1.5oz gluten free breadcrumbs - we used these Biona ones,
56g/2oz glace cherries,
283g/10oz mixed dried fruit,
57g/2oz vegan butter - melted,
1 tbsp black treacle,
1 grated apple,
1 lemon - rind and juice,
2 tbsp brandy,
2 tsp cranberry juice,
2 flax eggs,
3 tbsp any non-dairy milk.
  1. Mix all the dry ingredients and grated apple together in a large mixing bowl. Then stir in the butter, lemon's juice and rind, brandy, cranberry juice, flax eggs, milk and black treacle.  
  2. Line the pudding basin with baking paper, then pour the mixture in to it. Once evened cover with tin foil so no water would be able to creep in.
  3. Put the pudding in a large saucepan and pour in hot water from the kettle until it comes up to about 3/4 of the basin. Then it should be done!
  4. Let sit in the water for 2 1/2 hours, topping up with more boiled water every now and again.
  5.  Let the Christmas pudding cool down, it should need to be left overnight. When it's cooled tip the pudding out of the basin, wrap in fresh baking paper, then tin foil over that.
  6. Pop it in a cold dark place (if you're leaving it until Christmas) to gain more delicious flavour. Then there's the good bit, Eating!
  7. On Christmas day warm it up in the microwave and serve. Options are: Brandy cream, cream, custard, my favourite; Ice cream! Yum.


We're [Not Quite] Back.

Right, here goes. If you follow us on Instagram then you will know that I've been extremely poorly but if not, I had a nasty virus that ended up with me in hospital. Of course, my shitty local sent me back home with the usual 'There's nothing we can do, we can't find anything' so I've been at home just resting. Unfortunately, I haven't picked up and I'm getting hit with every single thing possible. To be honest with you lovely lot, I'm terrified of feeling this bad, terrified that I only seem to get worse and worse, terrified of what my life is becoming. But Michael keeps me going, keeps me giggling and smiling. Anyway, I really bloody miss blogging, and seen as not doing anything at all doesn't seem to do too much good I think I could fit in one little blog post a week. It will probably be recipe posts as Michael's been whipping up a storm in the kitchen, hoping that he can make something I like to at least stop me eating even less (not going too well at the moment). I'm so excited to do this, my days feel pretty empty right now and I think nattering away to our lovely readers will help! You're going to love our recent recipes and if they help you then that's even better. So, see you soon :)


2 Weeks Notice.

I've been very poorly lately, then both me and Michael ended up with a nasty bug. Not. Fun. But, all this was made bearable by burying myself in the wonderful world of blogging. And, maybe got a little too excited about wedding planning, so much so that I think Michael may be getting a little fed up of me completely forgetting things and repeating myself over and over again. But, it's okay, I'm allowed.
  • I could waste so much time on Hello Giggles (come on, Zooey Deschanel is one of the founders!) but I reign myself in and stick to the articles I can't resist clicking on. My favourite one recently has to be the post on ridiculously happy animals. You feel crap? You have to read this. Oh, and that pic, ephelants are my favourites!
  • I've been searching for a decent vegan cheese for the last year and a half, it hasn't been going well. Until now. I don't like to really eat substitutes for normal vegan food but cheese on toast is one thing I really miss. So when we were in Brighton for my birthday and I found myself eating a completely vegan pizza in a little restaurant and actually enjoying the cheese (I normally just have tomato and veg on my pizza) I knew I had to buy some. You can find it here.
  • If you've been reading my 2 Weeks Notice posts you'll know about my love for all the lovely other M.E. bloggers. And this week I'm mentioning Hayley-Eszti again. Her post, Hippie on a high hill, is just beautiful and will serve as a great escape from our boring poorly lives.
  • Another chronic illness blogger now; Spoonie Sophia. If you have to have a specialised diet to help manage your illness then this is the one to go too. Her instagram is also high on my recommended to follow list. But, this week, I'm sharing Sophia's Vegan & Gluten-free Gingernut Biscuits! Hint hint Michael...
  • I've been reading The Beauty Department for a good couple of years now and they're my go to for beauty and hair tutorials. I also love their little guides, so damn useful. The lower lash blast post is especially eye opening... Boom.
  • I'm sure we all love how excited little ones get around any celebration, it makes us grown ups have a renewed love for those special times of year. Mandi from A Beautiful Mess (blogging giants) has just celebrated her daughters second birthday and shared an amazing post on how she decorated to excite her little 'un. You have to click on this post just to see the excitement in her sweet little face! 


Thankful Thursday | 22

It's October. Although, the air still hasn't got enough chill to make Michael not overheat when snuggling under a blanket. So, Happy Autumn and Happy October Guys!

This week I am thankful for:
22 - knowing when I'm starting my gluten free diet again. This means I can eat one last of all my favourite gluten based treats and Michael gets to feed me. This is naughty I know, but simple pleasures eh?


21, An Engagement & Feasting.

So, here you go. As promised, a post crammed full of photos we took whilst away in Brighton (quick warning: don't read this post hungry).

The perfect choice: the room at Umi Hotel / the view from the bed / little message in the bathroom / a Lush haul.

Thank god for takeaways: a delicious lunch of Pho's Vietnamese Noodle Soup / munching on a vegan Felafel, avocado & pineapple burger / our Birthday takeaway from GBK / Michael gorging on his Taxidriver Burger.

We love ice cream: my special Birthday Lemon Cake / an ice cream shop called Boho Gelato that sells vegan ice creams! / mine was a scoop each of Strawberry & Rhubarb and Raspberry & Elderflower sorbets / Michael's was a scoop each of  Blueberry Cheesecake ice cream and Raspberry & Elderflower sorbet.

So many Vegan restaurants, so little time: Vbites Vegan Cafe for lunch: my BBQ Chicky pizza / Michael's Mozarella pizza / yummy Carrot Cake / Michael's Banana & Chocolate Cake.

The best of friends: one of my favourite photos right after Michael proposed / a box full of lovely goodies from Sally / Pretty things from Emma / The most thoughtful gift from Katharine.


Thankful Thursday | 21

Top o' the morning to you. Gosh, it's really starting to get chilly! Michael is one of those people who are always hot but even he's feeling it, which means I'm not just being a wimp. So keep warm you lovely lot, it's the season of tea.

This week I am thankful for:
21 - my love of tea. My fiancé (see what I did there) hates any hot drink, we used to make white hot chocolate but he'd leave it to cool down before drinking it. I know, sacrebleu! When we were away in a cottage in the middle of nowhere and he'd forgotten to bring anything other than lemonade, but of course lemonade didn't last long. All we had was tea but rather than drink that, he drank nothing! Bless him. Anyway, back to the point; I love tea! There are so many different types, different flavours and different ways of brewing. I may get a little excited but why not? It keeps you warm, tastes delicious and has a huge list of benefits.


2 Weeks Notice.

I'm sorry we've missed loads of these lately, I've been really poorly lately and it's all a bit much. But, I thought writing a blog post and talking about all these awesome links would take my mind off the pain, even just for a bit. So, after a month of missing these posts I have a hell of a lot of wonderful links to share with you, although I'll try to keep it as short and sweet as possible.

  • One of my favourite Spoonies has recently gone through a big food change and I'm very proud of her for her determination and how well she's doing. So, when I saw this healthy granola recipe on her blog I knew that I'd be begging Michael to give it a go.
  • Keeping on the theme of food; don't you ever get a bit frustrated over baking measurements? If yes, then this post is a god send! We'll definitely be using this when we want to change measurements from cups to grams.
  • I recently came across this blog on Instagram run by 2 beautiful spoonies. Please take a look, they're only just starting out but I would say they definitely have a talent with words! They've both had M.E. but that's not all and they've come through it so well. This is what the word inspiration was made for.
  • I love Kaelah's blog, she's absolutely gorgeous and she's recently had a beautiful baby boy who will have you cooing for hours! But, the post I'm featuring today is this one including artwork that basically takes the piss out of some of America's laws.
  • I love reading Hello Giggles! It is one of my favourite places on the interweb to have a nice easy read and zone out. I especially loved this this post about 2 homeless doggie best friends who got a new home.
  • Lastly, and again from Hello Giggles, are these heart warming videos of a gorgeous little puppy and a cheetah cub who are a the cutest companions in an American zoo. Procrastination to the Max.


Bake of the week! It's time to move on.

Yup, that's it, no more bakes. Please don't be sad, it's for a very good reason. First, Mum's cooker is appalling, a recipe says 20 minutes, the oven says 1 hour. Also, if any of you have tried vegan/gluten-free baking you will know that it needs to be very specific and we can't do that. In fact, we tried one last bake to share with you lovely lot that failed miserably. Secondly, I don't fancy anything lately, my eating is not going well due to constant stomach aches and a belly so bloated I look pregnant (which I'm not, don't panic!). Thirdly, Michael definitely does not have a sweet tooth and I definitely can't eat a whole bake to myself so we're waisting things, which I hate doing. So, there you go. There will still be bakes posted every now and again seeing as we're freezing some things in portions, so when I'm finding it particularly hard Michael can just defrost something for me. However, this Sunday spot won't be left empty... We're going to do a recipe of the week instead, all vegan, all gluten-free. We're quite excited about this so expect some very creative recipes.

Also, we're very excited to start blogging more regularly again, we miss this little space. And, believe me I have a ton of post ideas! There's going to be a pretty, easier to navigate new blog design coming soon too. Does anyone else get more passionate about blogging when they have a new design to share on? So, that's that. We hope you'll stick with us we evolve this little internet plot.

P.s. picture source


Thankful Thursday | 20 & an Announcement.

If you follow us on Instagram you would have already seen that on my 21st birthday Michael proposed! It's all very exciting, and I can't wait to start planning. Pinterest, here I come... There will be a lot of photos in one ginormous post coming very soon, and definitely more details so bear with me while I get my fuzzy PEM head sorted. Luckily, I now have a wonderful fiancé (it's going to take a while to get used to saying that) who I can boss about... Joking of course. Anyway, onto today's Thankful Thursday and this one's made even better due to the fact it's our 5 year anniversary today! So here you go.

This week I am thankful for:
20 - having my smokin' hot fiancé by my side for the last 5 years. I can honestly say I don't think I would be here without him. Simple.

PS. Excuse the puffy hands, they're constantly swollen. Does anyone else get that?



I've never done this before so bear with me. Today is a bad day. We went away for my 21st, to our favourite place in the world and it was the most perfect weekend ever! But, when you're as severe as me you hit the ground with a mighty bump. I'm home, feeling worse than ever, stuck in the same old 'storage-hoarders-worthy' room and I am not in a good mood. My head feels like it's going to explode and I may be a little (or maybe very) grumpy. So, I'm going to lay down, shut my eyes and relax. Then tomorrow I will wake up, dust myself off and get on with it. It's all we really can do. Then, as soon as I'm able I'll do a wonderful post on our weekend away and share some very exciting news. *and breathe*


Bake of the week! My 'get out of jail free' card.

I'm sorry to say we don't have a bake for you this week. But, it's for a good cause; we're in Brighton for my 21st birthday weekend! I did have a couple of posts planned but Blogger was having a paddy fit for a couple of days which culminated in a very stressed Laura and no post to show for my troubles. So, today we thought wed just link to our Instagram so you can see what we've been up to and get a peek at the delicious foods we've been gorging on. And, you can get a recipe for my birthday cake in this post from last years Birthday. I know, it might seem boring but believe me, this cake deserves the most coveted Birthday cake spot. Sound good?


Thankful Thursday | 19

Bloody hell! Where has the time gone? I'm having to start thinking about Christmas and Michael's 21st which is quite scary. We thought by now that we'd be in our own little flat where I could start relaxing my little heart out. Maybe by Christmas... But for now, this particular TT is helping me get through it.

This week I am thankful for:
19 - my Sennheiser Momentum headphones that Michael gave me as an early birthday present to help with my resting. These things have been used a lot, I mean every single day a lot! If you don't own headphones, I strongly recommend getting a pair for resting with an audio book, mindfulness or quiet music. And, they come in all kinds of pretty colours.


Bake of the week! V&GF Lemon Cheesecake.

Laura: I'll be writing all the blog posts from now on, with  help from Michael of course, seeing as i keep getting worse and it's one of the very rare things that i can actually do. So, if they're a little higgeldy piggeldy blame Michael for not proof reading well enough!

This weeks bake is a little special. I had my early birthday dinner with my family on Monday so i had time between that and Michael taking me away for my 21st to properly rest. 21! It'll just be nice to be stuck in a different bed in a different room with different food. Anyway, i went downstairs with my family for a bit to have a Nando's takeaway and a delicious home made pud. And let me tell you, that pud, that vegan and gluten-free pud, went down a storm with my picky, plain food loving, family. But, we didn't find this recipe online or come up with it ourselves, instead my lovely spoonie friend Kym invented it! It's a delicious Vegan & Gluten-free Lemon Cheesecake and it's the best cheesecake Michael and i have ever had (that's even including normal cheesecake!). And, even better, it's also refined sugar free! We had to tweak the recipe a little as we didn't have quite enough of the ingredients and used GF biiscuits instead of oatcakes to make it more 'normal' to my family. It worked so well but we'll share the original recipe with our little changes along side.

Kym's Vegan & Gluten-free Lemon Cheesecake (we think it serves around 10)

750g plain soy yogurt, to 1 1/2 cups strained
150g oatcakes - or tesco gluten-free digestive biscuits
90ml melted refined coconut oil
35g toasted flaked almonds
3 tbsp coconut palm sugar
4 tsp ground ginger
300g silken tofu
4 tbsp sweet freedom, agave or other liquid sweetener
1 1/2 tsp vanilla extract
2 lemons, to make 3 tbsp zest and 5 tbsp juice - or to your tastes
Strain the yogurt:
  • Place some muslin/cheesecloth over a sieve in a bowl.  Pour the yogurt into the cheesecloth and then pull up the corners to tie into a bundle. Place in the fridge for approx. 24 hourse. The amount of yogurt in the cheesecloth should appear to be around half of what it was, with a significant amount of water in the bowl which you can discard. The yogurt should now be a very thick consistency, kind of like cream cheese. Measure out 1 1/2 cups and out aside for the recipe. 
  • Break the oatcakes/biscuits into a large food processor and pulse a few times. Add the almond flakes, coconut sugar and ginger, then continue to process until you reach a breadcrumb consistency. Add the melted coconut oil and process again to combine.
  • Grease and line a loose bottomed tin and press the base mixture into the bottom of the tin until it is flat and even. Refridgerate while you prepare the topping.
  • Add the strained yogurt to a cleaned food processor. Press as much liquid out of the tofu as you can, then add to the yogurt along with the liquid sweetener, vanilla extract, lemon juice and zest then process until it is smooth. This is the time to add more sweetener or lemon to the cheesecake to suit your taste.
  • Remove the base from the refridgerator and pour the cheesecake mixture onto it and level it out. Then return the whole cheesecake to the refrigerator to set for around 4 hours.
  • Voila! Enjoy.


Thankful Thursday | 18

Hi guys! Yup, it's that time of the week. Again. It seems that the time is just flying away from us. It's even harder when you're really poorly, you can't do anything so you kinda feel like the time is wasted. God, M.E. causes so many complications and mind hell, and i was bad enough before!

This week i am thankful for:
18 - having learned mindfulness. I'm not very good at just being and not thinking, it's something i've been working really hard at. I'm sure anyone who has read this blog for a little while will know that as well as M.E. i have been suffering with Anorexia for 10 years and i had a pretty crap childhood, so my head is a complete mess. But, since giving mindfulness a go i have found relaxing a lot easier and i can deal with things a lot better. I got a lot of my information from my friend Kym and
 a guy on This Morning but all you've got to do is type mindfulness on Google and your eyes will be flooded with links. Also, there are quite a lot of amazing audiobooks that will talk you through the basics. Go on, give it a go.


Bake of the week! Summer Pudding.

It's time to say Farewell to summer and Hola to autumn which, i must say, we're very pleased about that around these parts. So, we thought we'd make the perfect summer recipe to drag those last tendrils of summer out of us and make going into autumn all the more special. I know many of you are very sad about how quick summer disappeared from our grasps, but who doesn't love cuddling up under a huge wooly blanket with steaming hot comfort food? We're convinced. This weeks recipe is Summer Pudding.

The picture above; it's not mold, it's the reflection of our lime green kitchen! We adapted the recipe a little to use our favourite berries (we hate those icky little redcurrants) but you can change it up to suit your taste. We used frozen blueberries, cherries and Mum picked some blackberries for us which were delicious. This recipe is super easy but looks pretty complicated so it's a great one for an end of summer barbeque where you want to show off but don't have enough time or spoons to whip up a storm. This is one of Laura's new favourite puddings, it's pretty healthy and super sweet. Oh, and served with ice cream of course!


Thankful Thursday | 17

And, i'm back. I would really like to apologise for the sporadic blogging but i'm just too ill at the moment to keep up with it so bear with me. Also, it's my 21st soon so i'm resting up as much as i can in preperation of that. But, i still have many things to be thankful for and i love sharing them with you. What things are you thankful for this Thursday?

This week i am thankful for:
17 - the wonderful brand that is Aromatherapy Associates. Their products are life savers for achey muscles and stressed minds. Personally, i use their De-Stress Muscle Gel every night before bed to help with fibromyalgia keeping me awake and if i'm having a particularly bad day for achey legs. I also use their De-Stress Muscle Bath & Shower Oil in my baths to help with pain and relax me. Yes, their products are fairly expensive but they do last a long time and they are totally utterly worth it.