summer berry smoothie cups

I have a thing for starry skies & healthy juices. Actually, I have “things” for a lot of things.

Like, watching meteor showers. With my man. Laying in an open clearing. On top of a mountain. The meteors didn’t show up, but at least we were there.

Bright coloured smoothies are another one of my things.

Healthy & happy, healthy & happy, healthy & happy.

I’ve hidden lots of healthy tidbits in these smoothie cups. Like celery, fennel, bee pollen. If you didn’t know what was in it, you’d never guess. That’s how good I am. It’s health in disguise. A convenient ready-to-go form. Fastfood, fasthealth!

Sci-fi movies are another one of my things. Sneaking rum into my smoothies. I do that one too.

Zombie movies that aren’t actually scary. Watched in the company of best friends.

Singing at the top of my lungs, off key, to out of tune punk artists is another. I still can’t get the notes right for ‘Angel’s Wings’.

Putting together care packages for friends is something else. If there’s glitter involved it’s even better.

I’m very attached to my dirty, black, lace-less converse too. And I especially love it when my jeans rip. There are just so many things I have “things” for. I’d give the smoothie cups a try though…. they can make being healthy one of your things.

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cream cheese, blackberry & rolled oat muffins

You know those moments where you’re sitting, looking at a recipe & thinking to yourself “my god that’s a lot of butter”.

You sit there scratching your head & wondering about whether or not you should reduce it, replace it with oil, or maybe find some other substitute for it.

Don’t. Just don’t to it.

Instead what you should do is take out a calculator & divide it by the number of portions the recipe says it’s going to make & just plane realize that realistically speaking, when it comes right down to it, it really isn’t all that much.

I tried to do that earlier in the week. I was looking at one of my old recipes thinking about how I could adapt it into something new & gluten-free, maybe even put a healthy spin on it by throwing in some whole oats, so I cut out almost half of the butter & sugar.

Big mistake. I should have taken my own advice.

Actually, I sat there looking at the by product & wondering “what in the world have I done?!”.

I can’t accept failures as failures though. They down-right irritate the living daylights out of me. So I worked myself up into a fluster, went out & topped up on all the ingredients I’d run out of, & today I finally got my butt back in the kitchen to make things right!

Oh, and did I ever make them right!!!! I even threw in some fresh blackberries… mmm mmm mmm.

……all gone! 

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black currant & dark chocolate vegan cupcakes

I’ve never gone vegan, but there’s a first time for everything. I’m not actually choosing vegan as a life style choice right now, but seeing as it’s the week before Easter (at least for us Greeks) and we’re trying to stay away from all animal products, it seemed appropriate.

I’m almost convinced. Really they are very good & quite light, but you just can’t beat what real butter can do to a cupcake. If I was vegan though, I think this would more than satisfy any cupcake craving I could ever hand. You’ve still got a rich, moist, dark chocolate cupcake & a very fruity frosting on top. Winners all round I would say.

Also, the best part about the fresh berries, is it give it that fabulous colour without having to add any artificial colours to the frosting.


Ingredients, cupcakes: (makes 12)
– 250ml (1 cup) soy milk
– 5ml (1 tsp) balsamic vinegar
– 180g (0.75 cups) sugar
– 85g (0.33 cups) sunflower oil
– 5ml (1 tsp) vanilla extract
– 2.5ml (1 tsp) almond extract
– 170g (1 cup) flour
– 50g (0.33 cups) dark cocoa
– 0.75 tsp bicarbonate of soda
– 0.5 tsp baking powder
– 0.25 tsp salt

Directions, cupcakes:
1. combine the soy milk & the balsamic vinegar, give it a good stir and let it sit for five minutes or so to curdle slightly. Then add in the sugar, oil, vanilla & almond & beat with a mixer until frothy.
2. in a separate bowl, combine the rest of the ingredients & give them a quick mix with the mixer in order to incorporate them all together & aerate the mix a little.
3. combine the wet & dry ingredients together & mix until smooth. Fill a cupcake tin lined with wrappers, and in a preheated oven, bake for 18 minutes (or until a skewer inserted into the centre comes out clean) @ 170°C. Allow to cool completely before icing.

Ingredients, icing:
– 30g fresh (or frozen) blackcurrants (or blackberries, or any other berry)
– 120g margarine, room temp
– 400g icing sugar

Directions, icing:
1. sift the icing sugar to ensure there are no lumps, and then combine all the ingredients in a bowl & beat until smooth. At this point, you can either ice the cupcakes by hand, or fit your favorite pipping nozzle into a pipping bag & decorate however you wish.

…for more recipes from us, check out our archives.

blackberry, lemon & coconut breakfast cake

In honor of today being my first official day of work at the bakery, I made myself some breakfast cake to celebrate. Technically I don’t start till 17:30 this evening, but it is crucial to start the day off right with tons of fruit packed into a freshly baked delicious treat. Am I right or what?

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