Lemon and Raspberry Cheesecake.


  • ½ cup of almonds
  • ¾ cup of oats
  • 1 cup of dates
  • pinch of salt
  • 1 teaspoon of vanilla extract


  • 1 cup of cashews, soaked overnight
  • 1 can of coconut cream, refrigerated (just the cream)
  • ¼ cup of sweetener
  • juice of 1 lemon
  • 1 tablespoon of lemon zest
  • 1 teaspoon of vanilla extract

Raspberry swirl:

  • 1 cup of raspberries
  • 1 tablespoon of sweetener

Line an 8×8 inch spring form pan with bake paper.

Place almonds, oats, dates, salt and vanilla into a food processor; blend until a soft dough forms.  Press the dough into the bottom of your pan and refrigerate overnight.

Add the soaked cashews, coconut cream, sweetener, lemon juice, lemon zest and vanilla into a food processor. Blend until smooth.

Remove base from the fridge and pour filling on top.

In a small saucepan, heat up the raspberry and sweetener for about 5 minutes or until everything has melted. Spoon the mixture into the pan, using a sharp knife or skewer make swirls or figure eights.

Place into the freezer for 2-3 hours, when ready to serve remove cheesecake for the pan and cut into pieces.

Live and Let Live

This documentary is a collection of story’s from people that became vegan and how they change their lifestyle to try and protect animals. These individuals went from being a butcher to a vegan chef, factory farmer to farm sanctuary owner. This documentary also shows the impact of a vegan diet on your body and how it improves your performance.

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My Favorite Cookbooks.


I would highly recommend the ‘pretty fruit pots, trendy chia & nut milk’. They taste great, are good for you and the recipe is very simple to follow. They can be made in advance, if you are in a rush and are great for on the go.

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I love the step-by-step recipes in this book, they are really easy to follow and you can have a lot of variety by adding different ingredients. All of the recipes use fresh wholefoods and are animal free. I like that at the bottom of every recipe they give you more information about the ingredients such as what else it could be used for, nutritional value ect.

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This is a great book for healthier versions of your everyday favorites. The recipes use simple everyday ingredients and have very basic methods. If you are looking for a more adventurous fresh meal this is the book for you!

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I have followed this blog for many years now and i really love their recipes,  the recipes use simple ingredients and are very easy to follow. This book is great if you are new to animal free eating or are just looking for a healthier take on one of your favorites. This book is also full of handy tips for vegan cooking such as substituting and cooking times.

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thug kitchen

This book is great if you need to find healthy recipes for a party, they are quick and simple to make. All of the recipes are a healthy take on trendy/ modern food.

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Sticky Date Pudding with Caramel Sauce.

  • 3 cups of dates
  • 1 ½ cup of boiling water
  • 1 ½ teaspoons of baking soda
  • 1 ½ cups of self- raising flour
  • 1 ½ cups of brown sugar
  • ¾ cup of vegan butter, melted

Preheat the oven to 180°C and spray a square baking tray with oil.

In a small bowl add the dates, boiling water and baking soda. Cover and allow to sit for 10-15 minuets, this will allow the dates so soften.

In another bowl add the flour and brown sugar, stir until combined. Then add the melted butter and date mixture. Mix until smooth and creamy.

Pour mixture into the greased baking tray and bake for 30 minuets or until it has risen and is firm.

Caramel sauce

  • 1 can of coconut cream
  • 1 1/3 cups of brown sugar
  • 4 tablespoons of vegan butter
  • A pinch of salt

In a saucepan heat the vegan butter and brown sugar on a medium heat. Once the butter and sugar has melted add the coconut cream, and bring to the boil. Reduce to a low heat and continue to simmer for about 10-15 minuets.


Substituting Eggs.

While ‘Eating Animal Free’ I have had a lot of people ask me how to substitute eggs, or others say they are interested in becoming vegan but like eggs too much and don’t know how to replace them.

When I first became vegan, I didn’t know too much about substituting an egg so I used a product called made by Organ called ‘No Egg’. This product is great for pretty much everything, it doesn’t have a flavor so it won’t affect your cooking. ‘No Egg’ is also gluten free.

Organ No Egg- use measurements for replacing on packaging.

When I am baking, i generally replace eggs with a chia or flax seed ‘egg’, mashed banana or applesauce; these egg substitutes are great binding. They are very simple to make and are good for you! Chia and flax seeds are one of my favorite egg replaces  because they are full of fatty acids, protein and fiber; and they work just as well as an egg.

Chia Egg- 1 tablespoon of chia seeds + 2 tablespoons of water

Add the chia seeds and water to a dish and stir. Sit for 5 minutes to allow to chia to activate and thicken. After it has thickened it should be an egg consistency.  This replaces one egg.

Flax Egg- 1 tablespoon of ground flax seeds + 2  tablespoons of water

Add the ground flax seeds and water to a dish and stir. Sit for 5 minutes to allow to flax seeds to thicken, after the flax has thickened it should be an egg consistency. This replaces one egg.