This is an absolutely delicious juice recipe! When I first made it I just loved the color, but wasn’t sure how the tastes would blend together. Mixing orange and carrots is a no brainer but adding in beets and ginger? Well it is absolutely different from other juices I’ve tasted but in a very good way! The beets and pomegranate hit your taste buds straight away and the ginger (yum) stays with you for an extra second or two after each gulp. It’s so easy to make and ready in less than 5 minutes. My kids enjoyed this one and my husband said it’s one of his favorite juices ever, no lie! I think the pineapple is a secret weapon as it only takes a little bit to give a natural sweetness to any juice blend.

A delicious warm spiced chickpea salad & butternut puree to farewell winter with the last of the butternuts and say hello to spring with bright colors

Today's recipe is chocolate beetroot cupcakes. It might not sound so appealing, but trust me.

These baked huevos rancheros avocados are an easy, fresh, and light vegetarian low carb breakfast or snack idea.

I plan my cakes weeks before an event usually and even so, I always end up changing a few things even during the process of making it. But with this cake it was different. I had no idea what I wanted for my birthday until I found a ripe, delicious mango at the market. And because I wanted another flavor to balance it well, I went for lemon. The poppy seed sponge seemed like the most natural pairing for the two main flavors and I was right – it balanced the cake perfectly with its texture and slightly bitter taste. Hidden inside the cake it is a lime flavored ganache which is subtle, but you can definitely feel it, leaving you with a flavor that you can barely pinpoint if your palate is not trained for it. As complex as the cake is, trust me, it’s easy to make. I’ve always said it and I’ll keep saying it – what I do is not rocket science and everyone can do it with patience and interest. Without more talking, here is the recipe – mango and lemon entremet!