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Rich Chai Spiced Poached Pears with Granola and...
Naturally Nutty Low-Oil/Sugar Granola (vegan)
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Dessert

DessertRecipesSnacks

Rich Chai Spiced Poached Pears with Granola and Nut Butter

written by notetoiris

This season calls for combining warm flavours and filling your home with cinnamon scent throughout. Autumn is one of my favourite seasons, although wet, the idea of cosying up together, lighting candles as the darkness unfolds and enjoying hot dishes that keep the cold at bay, make me feel all warm inside.

We love a chai tea with almond/oat/hemp mylk, whatever we have to hand. That gave me an idea to soak some pears in the tea to have for pudding that evening. Safe to say they didn’t last that long as we had them for an afternoon snack and then again for pudding that same evening.

Poaching the pears in chai tea mixed with cinnamon and all spice
I tried poaching with and without the skin to see how well it would soak up the flavours and I must say I prefer them completely peeled.

Add granola and nut butter or eat as is! Here is my recipe for granola.

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter

Print This
Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes

Ingredients

  • 4 ripe but firm pears (peeled and stems left intact)
  • 8 cl water
  • 8 chai tea bags 
  • 1-2 tablespoons maple syrup
  • 2 cinnamon sticks (or 1 tablespoon powder)

Instructions

  1. In a large pot, add the water and bring to a simmer. 
  2. Add the tea bags and let simmer (not boil) for 4 minutes then remove the tea bags and add the maple syrup, cinnamon sticks, stir to combine. 
  3. Gently add in the pears, laying them on their side, and let them simmer for about 20 minutes, until tender, turning occasionally so they poach evenly on all sides. 
  4. Enjoy with granola and nut butter or ice cream!
Rich Chai Spiced Poached Pears with Granola and Nut Butter was last modified: October 22nd, 2020 by notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter was last modified: October 22nd, 2020 by notetoiris
October 22, 2020
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Snickers cake recipe by notetoiris
DessertRecipes

Snickers Style Peanut Butter & Chocolate Cake

written by notetoiris

Snickers were my favourite chocolate bar before I went vegan. I changed my lifestyle because I wanted to feel better, first I went pork-free, then dairy-free, completely meat-free, fish free, and then I went fully vegan.

It is nice to know that I can recreate flavours I miss, and hopefully this will help someone on their journey 🙂

This cake was inspired by a recipe from Bianca Zapatka, a chocolate and peanut butter cake. I changed a couple of ingredients and marbled the buttercream. So check out her page for the recipe!

I swapped applesauce for banana puree, and since it was just for us, I baked half a cake. Stacking the two halves to create half a cake.

Snickers cake (vegan recipe by notetoiris

Snickers cake (vegan) recipe by notetoiris

Snickers Style Peanut Butter & Chocolate Cake

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

 

Snickers Style Peanut Butter & Chocolate Cake was last modified: April 25th, 2020 by notetoiris
April 11, 2020
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Brownies with sweet peas recipe by notetoiris
DessertRecipesSnacks

Chocolate Brownies with a Secret Ingredient (Protein Packed)

written by notetoiris

Brownie are one of my favourite bakes. They are easy peasy, which brings me to the secret ingredient: sweet green peas!

These protein packed brownies are decadent and made without butter or refined sugar. I added a little coconut sugar which you can replace with a sweetener if you prefer.

I mixed in a little coconut oil with the wet ingredients. Also the chocolate sauce topping is optional, you can find the ingredients for that in the notes section.

 

Sweet peas recipe by notetoiris

Green peas with coconut milk and date syrup


Sweet peas recipe by notetoiris

The wet ingredients mixed together


Brownie with sweet peas recipe by notetoiris

Pre-oven

Healthy vegan brownies recipe by notetoiris

You can keep this brownie refrigerated for up to 5 days or cut into pieces and freeze for up to three months.

Here’s a link to brownies I made with bananas, made with three ingredients! It is also toddler approved.

I created these chocolate milkshakes as I am super chocolate obsessed so felt I wanted to have all the cacao 🙂

 

Brownies recipe by notetoiris

Brownies with sweet peas recipe by notetoiris

Chocolate Brownies with a Secret Ingredient (Protein Packed)

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Ingredients

  • 100g / 3/4 cup coconut sugar
  • 50g / 1/2 cup cacao powder
  • 33g / 1/4 cup spelt flour
  • 2 tbsp ground flax seeds (or chia seeds if you don't have flax)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 500g sweet peas drained and rinsed if canned, defrosted if from frozen
  • 110g / 1/3 cup maple/date syrup
  • 60ml / 1/4 cup coconut milk (canned)
  • 28g / 2 tbsp coconut oil (melted)

Instructions

  1. Add the first half of ingredients (dry) to a big bowl and mix with a wooden spoon until there are no lumps.
  2. Blend the sweet peas with all the other wet ingredients in your blender/food processor.
  3. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is to thick add a splash of plant-based milk. If it is too runny add a tbsp of flour at a time to thicken it.
  4. Line a baking pan with parchment paper or grease with a little coconut oil.
  5. Bake in the oven at 200 degrees C or 390 degrees F for about 50 minutes, or until a toothpick/fork comes out almost clean.
Chocolate Brownies with a Secret Ingredient (Protein Packed) was last modified: April 27th, 2020 by notetoiris

Notes

For the chocolate sauce topping I mixed together 2 tablespoons nut butter with 2 tablespoons coconut oil and 1 tablespoon cacao powder. Top the brownie once cool and leave the chocolate sauce to set in the fridge.

Chocolate Brownies with a Secret Ingredient (Protein Packed) was last modified: April 27th, 2020 by notetoiris
April 2, 2020
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Blondies notetoiris
DessertFood & DrinkRecipesSnacks

Nutritious Butternut Squash & Chickpea Blondies đŸ’đŸŒâ€â™€ïž

written by notetoiris

A sweet treat that is truly a treat. Using seasonal ingredients, full of protein from chickpeas! These blondies are a brownie-like snack which can also be had as a dessert, hot with ice cream…

I was craving something sweet. It is around this time of year that I start to eat less fruit and turn to sugary treats instead. Which face it, aren’t really a treat for your mind+body. They are a short high followed by lazing around on the sofa. So I switched it up and made these nutritious slabs of gooey sweet, easy to make, blondies.

You can leave out the chocolate chips so they are a healthier treat, or be a little naughty for Halloween and add them like I did.

Let me know if you’ve made them by using the #notetoiris or @notetoiris

Eat them the same day or store in the fridge for up to 5 days. They also freeze well for up to 3 months.

These blondies can be made baby-friendly by omitting any added syrups/sugar, chocolate chips and salt.

Ingredients Blondies notetoiris

Blondies notetoiris

Blondies notetoiris

Nutritious Butternut Squash & Chickpeas Blondies

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 30 Minutes

Ingredients

  • 1/2 cup (75 g) gluten-free oats
  • 1 1/2 cups (230 g) chickpeas (I used one pack, you can also use 15 oz. can)
  • 1/2 cup (120 g) almond butter
  • 1/3 cup (75 g) butternut squash puree
  • 2 tablespoons maple syrup (sweetness to taste)
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • Optional 1/4 teaspoon turmeric powder for more yellow colour
  • 1/2 cup (90 g) vegan chocolate chips (I used Sainsbury's own)

Instructions

  1. Preheat oven to 170C. Chop butternut squash into same sized chunks, steam or boil until tender. Blitz in food processor for super smooth finish or combine with other ingredients at step 3.
  2. In a food processor add oats. Pulse until flour like substance.
  3. Next add remaining ingredients: chickpeas, almond butter, butternut squash puree, maple syrup, vanilla, baking powder, baking soda, sea salt, and spices. Blend to combine. Remove S-shape blade and add 1/4 cup chocolate chips. Fold into batter.
  4. Line a square cake pan (I used a 9×9 inch pan / 23cm x 23cm) with parchment paper. Or use a bit of coconut oil. Pour batter into baking dish and spread to even. Sprinkle with remaining chocolate chips.
  5. Bake blondies for 25-30 minutes, or until a fork inserted comes out clean. Let rest for 10-15 minutes before cutting into squares.
Nutritious Butternut Squash & Chickpea Blondies đŸ’đŸŒâ€â™€ïž was last modified: April 26th, 2020 by notetoiris
Nutritious Butternut Squash & Chickpea Blondies đŸ’đŸŒâ€â™€ïž was last modified: April 26th, 2020 by notetoiris
October 31, 2019
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lemon vegan wedding cake recipe by notetoiris
DessertRecipesWedding

Semi-Naked Lemon and Elderflower Vegan Wedding Cake 🍰

written by notetoiris

We got married! in small circle of family and friends, we had our wedding at the registry office and celebrated after at our local pub.

I like a challenge. Making our own wedding cake, the day before my wedding, might have been a bit of a big challenge 🙂

Here’s the recipe for the cake, if you are attempting it yourself before your big day… I have a few tips for you!

  • You can freeze cake once cooled, just make sure you defrost it completely before frosting.
  • I used a small mixer to mix 1kg of butter. Make sure you use room temperature butter or you will break your mixer, just like I did…
  • Make the buttercream in advance, if it starts turning yellow, remix for a bit until white.
  • If you are using non edible flowers to decorate your cake, make sure you use florist tape and a straw to stop any potential pesticides from touching the cake!

Lemon & Elderflower Wedding Cake recipe by notetoiris

Lemon and Elderflower Vegan Wedding Cake

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Serves: 55 Prep Time: 4 Hours Cooking Time: 5 Hours

Ingredients

  • 6Inch (Makes 3 sponges)
  • 480g self-raising flour
  • 1.5tsp baking powder
  • 270g caster sugar
  • 395ml almond milk (use unsweetened if you want your cake less sweet)
  • The juice of 1.5 lemons
  • Zest of 1 lemons
  • 4tbsp elderflower cordial
  • 170ml rapeseed oil
  • 8Inch (Makes 3 sponges)
  • 960g self-raising flour
  • 3tsp baking powder
  • 540g caster sugar
  • 790ml almond milk (use unsweetened if you want your cake less sweet)
  • The juice of 3 lemons
  • Zest of 2 lemons
  • 7tbsp elderflower cordial
  • 340ml rapeseed oil
  • 10Inch (Makes 3 sponges)
  • 1.25kg self-raising flour
  • 5 1/4tsp baking powder
  • 700g caster sugar
  • 1030ml almond milk (use unsweetened if you want your cake less sweet)
  • 440ml rapeseed oil
  • The juice of 4 lemons
  • Zest of 3 lemons
  • 9 tbsp elderflower cordial
  • Buttercream
  • 1kg vegan butter
  • 1.6kg icing sugar
  • The juice and zest of 1 lemon

Instructions

Start with the 6Inch sponges. Preheat the oven to 160Cfan/190C/300F.

Sift the flour and baking powder into a large bowl. Add the sugar and gently mix together with a wooden spoon.

In a separate bowl, pour the milk, lemon juice, lemon zest, oil and elderflower cordial.

Pour this slowly into the bowl with the flour and sugar and mix until combined, but do not over mix.

Grease and line three 6Inch tins, I used a spring form. To make sure the mixture is evenly distributed you can weigh each tin. Tap the pans gently on the work surface to release air bubbles.

Place in the oven for 30 minutes. To check the cakes are done, place a clean fork in the middle and if it comes out clean, it’s done. The sponges will be lightly browned and beginning to pull away from the sides.

Leave to cool on the cooling rack for 10 minutes before taking out of the tins.

Repeat for the 8 and 10Inch sponges and bake for 40/50 minutes.

Make the buttercream frosting by mixing all the ingredients in a bowl, if it is quite soft leave it in the fridge for an hour before using.

Stack the cakes once frosted by using straws or wooden dowels. Top with your choice, I used fresh flowers.

Enjoy!

Semi-Naked Lemon and Elderflower Vegan Wedding Cake 🍰 was last modified: April 28th, 2020 by notetoiris

Click here if you want to read more about breastfeeding while getting married.

Semi-Naked Lemon and Elderflower Vegan Wedding Cake 🍰 was last modified: April 28th, 2020 by notetoiris
March 26, 2019
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Chocolate Mousse by Brooke Lark - notetoiris
Dessert

Vegan Chocolate Mousse Made with Chickpea Water

written by notetoiris

Chocolate and chickpea water (Aquafaba), who would have known? Chickpea water is almost tasteless but whips up like egg whites, so you can use it to make meringues, mousse, cakes and marshmallow fluff.

chickpea water - notetoiris

NatVia SteviaThe melted chocolate and added vanilla extract added sweetness to the dish and the chocolate seized so I ended up sweetening the chickpea water using natVia stevia.

First I broke up the bar and added it to a bowl which I heated on the pan (bain marie). While it was melting I started whisking the chickpea water in a high bowl.

Now that it’s melted I took it off the stove and added the vanilla extract to help cool it down.

The chickpea water needs to be whipped until you get soft peaks, this takes a while so be patient!

Be careful combining the meringue like chickpea water and melted heavenly choco, fold it in gently to not let away too much of the air. Once totally combined, add to 4 little bowls and pop in the fridge for at least 15 minutes or until set.

When serving you can add fresh fruit and cacao nibs or maybe even a dollop of peanut butter…

Chocolate Mousse, Vanilla Extract - notetoirisWhipped Chickpea Water - notetoiris

Chocolate Bar - notetoiris

With the leftover chickpeas you can make this lovely crispy chickpea snack.

Chocolate Mousse - notetoiris

Vegan Chocolate Mousse Made with Chickpea Water (Aquafaba)

Print This
Serves: 4 Cooking Time: 15 Minutes

Ingredients

  • 400g tin chickpeas, drain the water to use in this recipe and reserve the chickpeas for another dish
  • 100g dark chocolate (I used 70%)
  • 2 tsp powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. Melt the chocolate in a bain marie (a bowl high over a pan of gently simmering water)
  2. Whisk up the room temperature chickpea water until you have soft peaks, then add the powdered stevia and whisk a little more
  3. Add the vanilla to the chocolate and let cool
  4. Fold the cooled chocolate into the meringue, then fold in the chocolate chips
  5. Fill 3 to 4 glasses with chocolate mousse 
  6. Chill until you’re ready to eat or at least 15 minutes
Vegan Chocolate Mousse Made with Chickpea Water was last modified: June 7th, 2017 by notetoiris

 

Vegan Chocolate Mousse Made with Chickpea Water was last modified: June 7th, 2017 by notetoiris
June 7, 2017
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DessertFood & DrinkRecipesSnacks

Coconut Oil Sugar Cookies with Beetroot Colouring

written by notetoiris

Coconut Oil Sugar CookiesUsing red beet powder as a natural food couloring isn’t anything new, but these cookies are made with coconut oil, which means they’re not nearly as terrible for you as those ones that are made with vegan butter (oldie but a goodie). They’re also made with powdered agave sugar, which means they’re equally as terrible for you (as far as sugar goes) as other sugar cookies, but I’ve nearly eliminated the possibility of you turning out a batch of rock-hard sugar cookies.

 

Ingredients coconut oil sugar cookies

Coconut Oil Cookies

Coconut Sugar Cookies

Coconut Oil Sugar Cookies with Beetroot Colouring

Print This
Serves: 4

Ingredients

  • Cookies
  • 6 tablespoons refined coconut oil, melted (but not hot)
  • 3/4 cup powdered agave sugar
  • 3 tablespoons almond milk, warm
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/3 cups unbleached flour
  • Magenta icing
  • 1/2 teaspoon red beet powder
  • 1 1/2 teaspoons water, warm and divided
  • 1/2 cup powdered agave sugar
  • 1/2 teaspoon agave syrup
  • White icing
  • 1 1/2 teaspoons water, warm
  • 1/2 cup powdered agave sugar
  • 1/2 teaspoon agave syrup

Instructions

Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In a stand mixer fitted with the paddle attachment, beat the coconut oil and powdered sugar on medium speed for 30-45 seconds, just until smooth. Add the almond milk, one tablespoon at a time, and mix until each tablespoon is incorporated (scraping down the sides as needed). Add the vanilla extract and mix until combined. Add the baking soda, sea salt, and 1 cup of the flour. Beat on medium speed for 10-15 seconds, until about half of the flour is incorporated, then add the remaining 1/3 cup and beat just until all the flour disappears. Press the dough with your fingertips, it should feel soft but retain its shape when moulded. If it feels too dough-y, add an additional tablespoon of flour and mix until combined. If it feels too dry, add an additional tablespoon of almond milk and beat until combined.

Since the texture of the dough changes when it sits for too long, we’re going to roll it out immideately. Line a flat surface with parchment paper and sprinkle (liberally) with flour. Roll the dough out until it’s 1/4″ thick. Using a 3″ heart-shaped cookie cutter, cut the dough 12 times and carefully transfer the pieces to the prepared baking sheet. You can re-roll the dough scraps, but the texture will not be the same (and they may even be too crumbly to roll). Transfer baking sheet to freezer and chill for 10 minutes (this helps the cookies to retain their shape while baking), then bake at 350˚F for 9-10 minutes. Allow cookies to cool on baking sheet for five minutes then transfer to a wire rack to cool completely.

While the cookies are cooling, prepare the icing. For this method, we’re going to use a piping bag fitted with a 2 point tip (to line the cookies) and then we’ll be using a squirt bottle (to flood them). If you don’t have/can’t find piping bags, snag an extra squirt bottle for the lining process. Or just drizzle the icing over the cookies.

Prepare the magenta icing by mixing together the beet powder and 1 teaspoon of the warm water. Add the powdered sugar and the remaining water, and mix until the sugar is combined (it should thicken considerably). Add the agave syrup and whisk just until combined. For the white icing, whisk together the water and powdered sugar, then whisk in the agave syrup.

Piping: Transfer about 1/3 of each icing mixture to a piping bag fitted with a 2 point tip and then outline each cookie. Allow the icing to harden for about 10 minutes. Squeeze any icing remaining in the bag back into the bowl and whisk to remove any pieces that may have hardened. Dilute with warm water in 1/4 teaspoon increments. When you lift the spoon to drizzle the icing in the bowl, it should disappear and sink into the other icing within three seconds. You shouldn’t need to add more than 1/2 teaspoon of water to reach this consistency. Transfer the flood icing to a squirt bottle and flood each cookie. Each recipe makes enough icing for 6-7 cookies, so don’t be too liberal with your flooding. If necessary, use the back of a spoon to spread the icing all over the cookie, careful not to bump the piped edges. Wait until you’ve flooded each cookie, then finish with raspberry or coconut sprinkles.

Coconut Oil Sugar Cookies with Beetroot Colouring was last modified: June 6th, 2017 by notetoiris

Notes

Cookies will keep in an air tight container, at room temperature, for up to five days. I recommend not icing the cookies, if using the magenta coloured icing, until 12-24 hours before you plan on serving them.

Coconut Oil Sugar Cookies with Beetroot Colouring was last modified: June 6th, 2017 by notetoiris
April 23, 2016
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DessertFood & DrinkRecipes

Raw Vegan Avocado Chocolate Cake

written by notetoiris

This raw cake is a great plant-based version of a classic. It contains no processed white sugar, dairy or preservatives but it contains lots of healthy fats from the avocado, coconut oil and almonds. Plus loads of antioxidants in the raw cacao and the dates are packed full of fibre. Dates have the most delicious natural caramel taste.

Following my last post, this is definitely a good recipe for anyone who is finding converting to a healthier diet a bit daunting. This cake almost tastes too good to be nutritious. It is a great one to make for skeptical friends and family members, just don’t tell them about the avocado before they eat it!

Raw Avocado cake recipe by notetoiris

I have a real sweet tooth and luckily this cake helps fill that craving in a nutritious way.

This recipe is:
Creamy
Sweet
Delicious
Loaded with avocado
& Nutty

Avocado cake recipe by notetoiris

Here you can find the recipe to my protein packed chocolate brownie. Made with green peas!

Raw Vegan Avocado Chocolate Cake

Print This
Serves: 4

Ingredients

  • For the Base:
  • 2.5 cups of almonds
  • 10 medjool dates
  • 1-2 tbsp of coconut oil
  • Pinch of sea salt
  • For the Chocolate Layer:
  • 4 ripe avocados
  • 1 cup of coconut oil
  • 1.5 - 2 cups of raw cacao (depending how rich you like it)
  • Pinch of sea salt
  • 1 cup of agave (can also use maple syrup)

Instructions

  1. Soak the dates in some hot water, for 10 minutes, if they are a little on the hard side. Drain water and set aside.
  2. Combine the ingredients for the base in a food processor including the dates, ensure it is throughly mixed.
  3. Press the base mixture into a cake tin, use greaseproof paper if needed. leave in the fridge while you make the chocolatey top.
  4. Use a blender for a smoother texture or otherwise use a food processor to combine the chocolate layer. Combine all ingredients until smooth.
  5. Add on top of the base layer, spread out evenly, return to the fridge for at least 30 minutes.
  6. Top with fresh raspberries and raw almonds or any preferred topping, I also sprinkled on some cacao powder.
Raw Vegan Avocado Chocolate Cake was last modified: May 8th, 2020 by notetoiris

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

Raw Vegan Avocado Chocolate Cake was last modified: May 8th, 2020 by notetoiris
April 30, 2015
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