Autumn is finally amongst us and yes even before the temperatures dropped, Starbucks had their #PSL aka Pumpkin Spice Latte out in celebration. I decided that this year, I would try to make my own, healthier version of this famous beverage. I’ve tried to make this as healthy as possible and as simple as possible too ! Let me know what you think below… Makes 2 PSL INGREDIENTS 2 tbsp of pumpkin purée ( I used the organic Coop one) 1 tbsp of maple syrup 500mls of milk of your choice ( I used Oat milk) 1 pinch of salt...
Over the Summer, I received a lovely little email asking if I would be interested in discovering the Hôtel de Rougemont & Spa. How could I resist? THIS HOTEL LIES IN ONE OF MY FAVOURITE AREAS IN SWITZERLAND, PAYS D’ENHAUT. THIS PART OF SWITZERLAND IS STUNNING! Tall rows of dark green fir trees lie at the base of the majestic mountains. A little river, Saane gently flows through all the villages and adds to the calming sound effects of Rougemont. The Pays d’enHaut is perfect for those who are active and love hiking, skiing and other outdoor activities such as...
I was inspired by The Yoga Kitchen for this recipe, I just adapted it to what I had in the kitchen, which in fairness is just missing a couple of the original ingredients. Feel free to experiment with various types of toppings ! I really enjoy the texture of this cookies plus they do not contain any gluten, lactose and they are refined sugar free. Ingredients 230g ground almonds 1/2 teaspoon sea salt 85g maple syrup 220g tahini paste raw pistachios, cacao nibs, dark chocolate chips, cranberries to decorate (pick your favourites) Method Preheat the oven to 170°C. Line a...
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