Vegan Baked Potatoes with Roasted Buckwheat and Veg Filling


My boys are very particular about what they eat and how they eat it, leaning towards not wanting anything that is healthy for them i.e. veggies. Therefore, being the persistent Mum that I am, I am always devising some sort of cunning plan to get my children to eat what is good for them!

This weekend’s attempt was baked potatoes with a twist. They love homemade chips, and will eat baked potatoes with no filling but honestly a baked potato alone for nutrition isn’t going to sit happily with me so I was mulling over just how could I get the veg in them…again! Ah ha creative moment, add buckwheat on top! They will eat anything if it has buckwheat in! Easy & Al absolutely love whole buckwheat and would happily eat it every day for breakfast.
We used to buy it roasted but then I got freaked out as I didn’t know the roasting method used so now we just get unroasted. I took a plunge in a wild hope they may not notice the veg mash if it was covered in seeds and it worked ๐Ÿ™‚

To make a wonderful recipe:


4x large Potatoes
2x vine Tomatoes
A bunch of Spinach leaves
2 small cloves of Garlic
1/2 an Onion
4 tbsp unroasted whole Buckwheat
40ml Almond Milk
Olive Oil
Himalayan Pink Sea Salt


Preheat the oven to Gas Mark 6.
Add a baking tray to the oven.
Wash the vegetables.
Prick the potatoes a few times and coat with oil and salt.
Add the potatoes to the oven for 1-1 1/2 hours depending on the size. Turning half way and re-coating in the oil.
Whilst the potatoes cook, gently steam the vegetables and blend them into a mash with the almond milk.
When the potatoes are cooked, allow to cool slightly then slice off the tops and remove most of the insides being careful not to split the skin.
Mash the potato and blended veg together with a fork and fill the potatoes with the mixture.
Top with buckwheat and place back to cook in the oven for a further 10-15 minutes.
Remove when the buckwheat is slightly roasted.
Leave for about 15-20 minutes to cool and then serve.




Almond & Hemp Oven Flatbread – Healthy, Homemade & Organic

For the last year I have been slowly trying out different unleavened breads and trying to find the healthiest ways to cook them.

When you are a vegan that is intolerant to gluten, dairy, yeast, xanthan gum, artificial everything and sugar the breads available in the shop tell a new story of anti-health and the list of recipes available somewhat slims down leaving a person to use their own knowledge, experience and common sense to get creative with bread. I tried oven baked loaves and was not having much success and being on a tight budget I couldn’t afford to keep throwing bags of flour in the bin with trial and error so oven baked, unleavened bread became my best friend.

For a while I was making flatbread in a pan, either dough ball or pancake mix consistency but I didn’t agree with the high heating the oil all the time when I knew it could be better and for a while I was stuck in a rut with it, although still knowing it was healthier than any bread I was able to buy. I mean really, when was the last time You saw buckwheat bread in a store?
Learning to oven bake the flatbread (and it actually being successful) all started when I followed the an awesome pizza base recipe.
From that I have made dozens of variations to finally have several I would be happy to share naming them healthy.
I have got to the point where my children will eat this bread with anything added to it, for instance, they do not eat steamed Kale, Nori or desiccated Coconut in their own forms but are happy to enjoy my bread with those ingredients blended in.

I have weaned my Boys right off adding any sweetners to the bread. For so long I was adding Agave Syrup not realising how it effects the glucose levels and I can now happily say we use no sweeteners in our bread.
To me, many foods in our diet, such as fruits / seeds, seem to contain enough natural glucose of their own so the need to add more isn’t actually necessary and can be quite harmful to someone verging on the edge if type 2 diabetes or serious candida overgrowth.

This week I have tried two new flours, Ground Almond Flour and Gram Flour and both are a hit.

This recipe is a 3 flour recipe and you will need:

* 2x Cups Organic Buckwheat Flour

* 1/2 Cup Hemp Flour

* 1/3 – 1/2 Cup Almond Flour

* 2 1/2 Cups of Water

* A generous drizzle of Olive Oil

* A sprinkle of salt (if desired)

* Baking Tray

* Parchment Paper

Preheat the preheat oven to 200C. Line a baking tray with parchment paper and pop it in the oven to warm up. Mix the dry food ingredients together very well. Next add 2 cups of water slowly stirring constantly, add the oil and mix thoroughly. Add another 1/2 cup of water and check the consistency once mixed well. You want it like batter. Thick and runny. Add more water if it doesn’t run. Add a little more Buckwheat flour if is too watery. Carefully remove the tray from the oven and scoop the bread mix onto it, spreading it out evenly. Put the tray back in the oven for approximately 25 minutes. When the time is done, allow it to slightly cool, score into pieces, cut and serve warm.

Thick and filling healthy bread.

A must try – simple & scrumptious, shredded Kohl Rabi, Beetroot and Apple side salad.


Wow! The taste is divine. Itโ€™s totally different to what I expected!

For my first time eating a meal containing beetroot, this is now a must have regular side dish here in the kitchn. Betroot is yummy! Yummy yummy yummy!
This dish is incredibly simple (and fun) to make, itโ€™s totally raw, organic, fresh and vegan and it truly tastes delicious. I am so thankful to my beautiful friend for gifting me this recipe ๐Ÿ™‚
With absolutely no cooking involved and no need for sauces what could be more perfect for light summer food than this satisfying and taste bursting salad.

Requirements (adapt quantity to your preference):

– 1 Apple

– ยฝ Kohl Rabi
– 1 Beetroot
– Squeeze of Lemon
– Sprinkle of salt
– Shredder or grater
– Bowl & Spoon & Knife


1. Wash and peel the fruit and veg
2. Shred / grate the Kohl Rabi and the Apple first then shred the beetroot after
3. Pile it up, take a picture for your own food blog ๐Ÿ˜‰
4. Gently mix ingredients into a bowl
5. Season lightly with a little Lemon for a slight zing and a pinch of Salt to combine and release flavours (if desired)
6. Plate it up alongside your main dinner ingredients or just eat as a light meal for lunch
7. Intensely devour with extreme compassion for each mouthful. Itโ€™s a true taste of God.


Try it yourself and see. Be brave, be bold and discover a new world within your reach.