Saturday, 3 September 2016

Fruit-sweetened, gluten-free, vegan coconut-berry cake

Hello, my lovely friends. Would you like to have a slice of this beautiful, tender cake studded with raspberries and happiness? Oh, you do? Hah - I have eaten it all.


I have just began school, and thus cake has never been so needed. 

Yesterday was Friday, thank the gods, and I faffed around for like 2 hours in the kitchen making this cake!! Don't worry, though: it actually takes about 10 minutes for a normal person. I'm just a very slow (words like annoyingly sloth-like have been thrown around) human in the kitchen. It was so worth it, though! I'm pretty sure this cake is my favourite thing, like, ever. I used rice flour because that is what David from Green Kitchen Stories used, and he is awesome, but I'm pretty sure you could sub with wholewheat. The texture is so tender and moist, and while remaining light and fluffy, the ground almonds give it a substantiality and a delicious nutty flavour. Along with the light coconut undertones, and just a smidge of lovely cardamom, I am in heaven. The NO SUGAR (what??) element and the bites of juicy red berry you get in the cake are just too much. 

Unfortunately (or fortunately?) my littlest sister refused to try it on account of it "looking like burned porridge." But I think all porridge should get love. So behold the beautiful burned porridge cake!

Berries are excellent for your body, as they have an incredibly low sugar content (plus, they're so pink and purty). They're also full of antioxidants that can help you relieve stress (I'm not sure if this is somewhat lessened by the fact that they have been dunked in cake batter). Also, since only dates, banana, and berries sweeten the recipe, there is no added sugar. When we have such beautiful, sweet fruits surrounding us, why do we need to eat sugar that we have processed ourselves? I'm not talking cut out ketchup (mmm), and go on a sugar detoxification rampage, because being too crazy about not eating extra sugar is just exhausting, and when you're exhausted you won't want to continue! It's our lifestyles that we need to change. Sugary drinks (the #1 obesity contributor), chocolate bars, anything processed; that's where the problem lies. To be honest, as long as you're making your own cakes, meals, and more cakes, you are so on the right track! Anything made at home is way better than what you'll find at the supermarket. You don't have to freak out and start making vegan, no-sugar stuff (though I do support this! :). Just focus on whole foods, that make you feel GOOD after you eat them. 

Like this cake. 

Look at that face! That is the face of joy. AND I got to eat her berries (she is averse to anything moist). A win-win situation, my lovelies. 

Can I please mention the labour of love that went into this? My kitchenaid blender (DO NOT buy one) released a firework show of sparks into my peach smoothie the other day, and thus I had to grind almonds with only a marble rolling pin and a little hand blender. But it totally worked. 

 Delish texture shots. 

What more can a girl ask for? 

Only someone to share it with. 

But before you get any ideas, those two slices were for me. 

Peace out, my lovelies! Have a fab weekend xo 

VEGAN COCONUT BERRY CAKE (adapted from the lovely Green Kitchen Stories, Elsa's cupcakes) 

3/4 cup almond 'butter'milk (3/4 almond milk, 1 tablespoon lemon juice) 
14 dates (if dried, quick-soak in hot water for 15 mins and then de-pip) 
1 cup ground almonds
3/4 cup rice flour
1/2 cup desiccated coconut 
1 ripe banana
4 tablespoons coconut oil
1/2 tsp cardamom
2 tsp baking powder
1 tablespoon vanilla extract
1 pinch salt
3 chia eggs (3 tablespoons chia + 11 tablespoons water) 
Handful raspberries

1. Preheat the oven to 180 degrees celsius. 
2. Mix all the dry ingredients together.
3. Whizz the dates to a paste. Using some of their soaking water can help, and doesn't dilute flavour too much!
4. Add in your peeled banana and coconut oil to the dates. 
5. Add the date mixture and the chia eggs to the dry mixture. I know my chia egg recipe is a bit off from the norm, but I find it to be a much looser egg that works better in baking. 
6. Stir it all together!
7. Put in a 12-inch circle pan and stud with raspberries. 
8. Bake for 27 minutes, or until golden, and a knife inserted in the middle comes out clean. 
9. Try to wait for it to cool, and then devour!! 

Note: this would taste lovely if topped with banana + peach ice cream. Oh man. 


Thursday, 18 August 2016

Chocolate-orange frozen bananas

I don't really have any chocolate recipes on this blog yet. It's high time, friends. Let's stuff our faces.

Whenever these babies are in the fridge, I just can't stop myself. Well I can, really, but I don't want to. They're so simple they make me wanna CRY because I can legit make them in 5 minutes and then eat them immediately, or freeze them to make 'em like ice cream. I kid you not. The chocolate is orangey and silky against the creaminess of the banana, and taste excellent in quick succession.

Very quick succession.

But I'm sure they don't mind.

Mmm, summer continues to be delicious. Today the sea was so wild and beautifully moody, and I watched it stormily from my room as I sat on my ass and studied. I had this romantic vision of me going down to the beach across from my house with a cute sweater all pulled over my knuckles, a good book in my chipped-nail-varnish tumblr hands, and a thermos of hot black tea.

But lol I tried to go and they wouldn't let me go. I forgot we're not allowed to bring food in, because there's a restaurant on top :( :( And it was so hot, so I started sweating. A lot. And I had to study biology. A lot of that, too.

So I settled for staying at home. And eating these pops.

xo sam

Frozen Chocolate-Orange Banana Pops


Raw Chocolate:
2 tablespoons coconut oil
2 tablespoons cacao
1 tablespoon maple syrup
Zest of one orange
Juice of half an orange

Banana pops:
2 bananas, sliced in half horizontally and quartered

1. Mix all together in a bowl.
2. Dip bananas in beautiful mixture. Warning: the orange juice makes the chocolate go a little lumpy, but the flavour is worth it.
3. ROLL IN TOPPINGS! I enjoy using broken up walnuts, pecans, almonds, and raisins so it tastes like a fruit & nut ice cream. But desiccated coconut, coconut shavings, goji berries, cranberries, and really anything you want would probably taste awesome too!

*I often double, triple, or quadruple this recipe to make a biiig batch of banana pops :)

Saturday, 6 August 2016

Strawberry, coconut & banana popsicles

Boy, do I love a good popsicle. And these, my friends, tick all my boxes. 

They are icy and delicious and fresh and perfect for summer. Also no sugar and no bad stuff, so I can eat the whole tray, right?

This is the fun part of being vegan. I can eat a freaking HUGE bowl of salad with yummy dressing and hummus on the side and feel totally satiated and happy and not overfull. I'm not saying this in a TEEHEE I CAN'T HELP IT I'M SO HEALTHY (Laura Miller TM. I love her so much) way but in more of a I LIKE TO STUFF MY FACE HOW CAN I DO IT WHILE STILL BEING ABLE TO FIT THROUGH DOOR. Ya know? Anyway. These are popsicles. So like frozen strawberry salad.

They were gone so fast, I didn't even have time to say "I love you."

When I was little, there was a fridge in our big garage next to our yellow house, and it always contained popsicles. Green ones that tasted like lime, blue ones that tasted of blue, cola ones, and my most favourite: pink ones with a creamy ice cream middle. OMG THEY WERE SO GOOD.



I have a little obsession with pink.

Anyway. Make these popsicles. Love life. Live good.

xx sam

Serves: 8 (depending on your popsicle mould)

Banana layer:
2 frozen bananas
1/2 can coconut milk

Strawberry Layer:
1/2 cup frozen strawberries
Juice of 2 oranges

1. Blend bananas and coconut milk together. Pour in mould.
2. Blend strawbs & oranges. Pour in mould.
3. Freeze, baby, freeze!
4. Eat happily.

Thursday, 4 August 2016

Delicious zucchini-banana bread (absolutely no sweetener/sugar!)

Hello, everybody!!

I am sorry for the little hiatus. I've been scrambling to finish my extended essay, which I gave in two days ago (whoop whoop!) and lying on the beach.

I love summer. I'm drinking my water out of big-ass jars as I do a little bit of maths homework, a lot of daydreaming. I'm also so frustrated with myself because I had my mind made up to be so productive this summer, but instead I'm just loafing around eating the sugary vegan cookies that my Mum bought that AREN'T EVEN THAT GOOD, and trying to evade another breakdown that results from thinking about all the artwork I still haven't started. It seems insurmountable, you know? I know there are so many more problems out there, though, so I just have to remember how lucky I am to have two arms and two legs and the ability to move and do whatever I want.

Anyway, I made this awesome zucchini-banana bread today which is SO FREAKIN' GOOD because it has NO SUGAR (apart from a bit of vegan dark chocolate) and such a lil' bit of coconut oil. It's so moist and yummalicious, you'd never guess it was healthy. I hope you all love it. I personally hate finding a delicious-looking no-sugar  cake and then finding out it has a ton of maple syrup in it!! Not today, friends. Not today.

Just look at that moistness. What's not to love? I made it yesterday and there is only a sad little wedge left. My family are animals.

On another note, I am trying to do yoga everyday as it is too hot to go an run outside (and I'm a lazy lump) and I LOVE IT! However, I am as flexible as a board and as graceful as a truck, thus becoming a bendy, glam yogi will be a long journey. But I can now touch my toes!  :)

Peace out, lovelies!



1/4 cup coconut oil
2 mashed, ripe bananas
1 grated zucchini (a little round one, or a small long one, will make about 1 & 1/2 cups)
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose/wholewheat flour (they really are interchangeable. I love them both! Pictured is the all-purpose)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A shake of cinammon
1/4 teaspoon salt
2 big squares of vegan dark chocolate, chopped

1. Preheat oven to 180 C
2. Sieve all the dry ingredients into a bowl.
3. Add all the other ingredients and gently fold.
4. Put all of that in a pan! A round 9 & 1/2 inch pan will bake up in 35 minutes, while a 9 inch loaf pan will take about 40 minutes.
5. Eat all! After all, after a whole cake, you've had 1 and a half veggie servings for the day ;)

*loosely adapted from the eggless cooking bae,

Love sam x

Wednesday, 6 July 2016

Sunshine Granita (carrot, orange, peach, pineapple)

Ughhhhh this granita tastes like sunshine! Which is fitting because... SUMMER IS HERE, MY BABIES! I am incredibly happy. Guess what? This crazy lil woman (that would be me) passed all her exams! So the mint hit stress-borne smoothie was unneeded (hahaha. Such lies. We all need it). In celebration of this beautifully sticky summer that is stretching in front of us, eat frozen carrot granita. Nom nom. It is lovely and fresh. And also orange. You can only taste the carrot pulp a little, because when its frozen the texture really changes, but if you're really picky about that you can strain it. However, keepin' all the pulp in really amps up the nutrition and you feel like an orange goddess while chowing down. And really, who doesn't want that?

On another note, I just recently went to France with my Dad, sisters, and lil brother. It was really stressful sometimes, because taking care of my little brother is a big undertaking, but it was also so lovely in the morning when I'd wake up to his little face next to mine, shouting "FAM! WAKE UP!". Ahh. I'm going to do a post about vegan and not-so-vegan eating in Normandy soon, so stay tuned! And eat granita. Lots of granita.

xx Sam


2 carrots
2 tablespoons canned pineapple
Juice of 4 oranges
1 peach

1. Peel and grate the carrots.
2. Chuck all the lovely stuff in a blender.
3. Blend to your heart's content (or until everything is smooth).
4. Pour into a container and pop in the freezer. Stir every hour until frozen.
5. Serve immediately. However,  you can also make this in advance and about half an hour before you serve, take this out to melt a little, and then cut it up into slabs and re-blend. It'll turn into a granita-ish texture. I've tried both, and I loved both ways. The second way just means its a lil more chunky.

Saturday, 11 June 2016

Mint Hit Smoothie

I would say I'm sorry for all the smoothies, but babes, I am sooo not.

It is so hot here, these are all I want to drink! And sometimes I want them to taste just a little green, because we totally take advantage of spinach and just cover her up with so many other flavours. Let the green SHINE, baby! I have a little mint bush growing in the garden, and none of us have killed it yet! Hallelujah!! This smoothie is amazing and green and tastes like a sweet vegetable patch in your mouth.

I whipped it up when I woke up a couple mornings ago, after dreaming about how to edit my internal assessment (IB kids can relate). Suddenly, the idea of studying and exams and flashcards and numb butts from too much sitting made me feel so sad and depressed that I made banana oat bars (recipe comin' soon!) and nestled my forehead on the oven handle as they baked. The reality that I am a junior in high school slapped me in the face. Tbh, reality must have been really annoyed because I have now been a junior for eight months, and I have happily ignored that fact for as long. I know that I won't even remember what I got in my real IB exams in a few years time, and I know that there are much worse things in other people's lives than a bunch of tests, but in that moment, I felt so completely and utterly lost. I've never been good at studying, so I've managed to scrape through high school with the minimum -  but now, I had to knuckle down and just DO it. I could hardly bear the idea. Managing to revise would mean I was - am - growing up, and I really don't want to grow up right now. The oven handle was comfortingly warm. I ate almost all of the bars myself before my afternoon exam, and I drank this minty smoothie with it. In fact, I'm not sure my family knows this smoothie - or the bars - ever existed. MUAHAHAHA!!

Needless to say, I felt better. My momma weaned me on food comfort. What can I say?

But let's talk about yay! things. I'm really looking forward to a party that one of my friends is having next week, 'cause we're just gonna camp out, drink some good stuff (not alcohol ;) and roll in the sand. Someone I haven't seen in a while is coming, and I'm really excited. Or nervous? I once read that the reactions in the body for both of those emotions are the same, so I could be either - or both! One thing I know for sure is that I really miss him.

Anyway: drink your troubles away, my lovelies. It is summer, we are alive, and if that isn't good enough, then what is?

xx sam

Mint Hit Smoothie


A few sprigs of mint
Big handful of spinach
Juice of one orange
Half a banana 


1. Blend it all up, baby, and slurp! 

Tuesday, 7 June 2016

Strawberry Shortcake Smoothie

Just look at this. It just looks like a freakin’ pink hug in a mug. Or jar. Does it really matter? IT’S A PINK HUG PEOPLE!!
When I was younger, I LOVED CHARLIE AND LOLA. I was a normal child and referred to strawberry milk as strawberry milk until I heard Lola say it was pink milk. From then on, it all went downhill. An 11-year-old saying ‘pink milk,’ guys.
Note, I still insisted on drinking pink milk just so I could say it, even though I HATED the stuff.

But this? I love.
I actually tried to recreate it after I went to Greece for Easter and we found this adorable tiny shop selling smoothies! I went berserk!! I went for the almond-milk-berry combo (playin’ it safe) after a flirt with a miso, maca thing. Don’t want me none o’ that. They gave it to me in a tall glass filled with the most beautiful pale pink liquid, and I was 11 again. Pink milk has never been so fabulous.
(serves one)
2 cups unsweetened almond milk
1 cup frozen strawberries
1 frozen banana
Cherries/granola (optional, for sprinkling)

  1. Blend it all up, baby. Just blend (But not the cherries and granola).
  1. Eat happily.
Behold the little drowning strawberry :'( 

Saturday, 28 May 2016

Raw cacao-coconut-almond truffles + water spirituality

Hey guys!

I made these balls for a trip I went on recently with my class in the hope that if faced with bad candies I'd turn to these babies. I still ended up eating a ton of oreos, but that's more down to my own lack of self control, because these truffles were sooo amazing!! They were soft and flavourful and aaaall the teachers asked me for the recipe. My truffles bring all da teachahs to the yard ;)

We went swimming in this beautiful natural pool, basically the end to a river, after hunting down river insects all day. Those things have a lot of legs. Also eyes. Being the youth'ed heathens we are, we decided to jump in the river. It was so cold, but so gorgeous, and I had this single moment of absolute freedom. Then I surfaced for air, and I felt something heavy on my head. My friends were pointing at my head and screaming something, but everything felt as if it was on mute. It dawned on me. Was there a THING on my head?? I brushed it off, panicking and treading water, because now I couldn't bear the idea of touching the muddy floor. My heart was going really fast. I couldn't see, either, come to think of it, so I touched my face in search of my glasses.

Then I realised. The thing on my head had been my glasses.

My heart plummeted. No no no no no no.

I said a very rude word. Two, actually.

My friends' faces were all blurry, and suddenly I was just thinking, I can't look for them. I just can't. I can't rifle around in the mud, knowing what's down there. I knew the insects wouldn't hurt me, I knew they were tiny, but I could already feel myself hyperventilating and I was on the verge of tears. My glasses are a part of me. It felt like losing my arm. I looked around for my friends, but I couldn't see them, and I suddenly felt so frustrated, both with them and for myself.

 Then, Anna looked at me. We'd said nasty things to each other in the past, and we didn't talk too much. We have a tiny class, so we had to interact, but we never liked each other. At that moment, I wasn't crying, but I was the only one in that little pool, mud swirling all around me. She didn't say a word. She just jumped in.

I was shocked.

She took a big breath as she resurfaced and looked me in the eyes. Her blonde hair, usually immaculate, was stuck to her cheeks, and her eyes were wide. She held her hand out. "Hold." She said commandingly. I squeezed her hand tight, suddenly flooded with a surge of affection and relief. We nodded at each other, inhaled deeply, and went under.

Adrenaline coursed through my body as I felt blindly on the muddy ground, no longer crippled by the idea of the insects. The knowledge that Anna was next to me was enough. The mud was thick and soft, and I felt a jagged edge. My heart lightened. My glasses? Then I realised it was a rock. I couldn't hold my breath any longer, so I paddled back up, opening my eyes for just a second under the water.

Everything was brown and blue and yellow, brown for mud, blue from the sky, and yellow from the sun. It was all hazy, and I let out a sharp burst of air through my nose as I looked at the ground. It was black, and I had been down there. I smiled a little to myself, feeling the bubbles from my released breath tickle my forehead as they escaped. When I broke the water, Anna nodded at me. "Again?"

I didn't think we'd find them, not in this mud. In fact, I knew we wouldn't find them. But I didn't mind. I felt happy knowing a little piece of me would be here forever. I shook my head, and Anna looked like she understood.

We got out of the water carefully, and everything was still on mute. I felt like I was totally at peace with the world.

I felt Anna whisper in my ear. "Your shorts are totally see-through."

And thus, my spiritual nymph-like water journey ground to a halt.

lots of love,
Sam x

1 cup raw dessicated coconut
1 cup almonds
8 dried dates, soaked, pitted
3 tbspns almond butter
2 tbspns raw cacao
IF TOO DRY: 1 tbspn coconut oil

1. Blend all up in a blender! (If your blender is a little wheezy, I'd recommend doing the dates first, and then adding the rest)
2. Eat some.
3. Then  roll dutifully into balls and try and share! :)

Monday, 9 May 2016

Vegan sushi w/ peanut-satay sauce

Look at this sushi!! Just look at this beautiful, moist sushi. Don't think of the word moist as nasty. Free your mind of nasty inhibitions against the beautiful word "moist" that perfectly encompasses the delicious, soft rice against the tender seaweed, with a tasty peanutty sauce covering mango, cucumber, and orange pepper. It's just too freakin' good. 

Tbh, sushi isn't very difficult. It SEEMS really hard, but all you actually have to do is boil some yummy rice (adding a few extras), eat some when your family isn't looking (not optional), chop your veggies for the middle, and then roll up the seaweed to make your delicious sushi roll. My sister ate 'em all up like hotcakes, as you can see from the empty plate :'( 

The other night, I met the cutest boy who I went on DOE with again after ages. He has skin the colour of coffee, and a really big but small smile that you have to work really hard for. We were at a barbecue, with boppable rock music, and I felt fabulous. He was helping out at the pizza stand ALL NIGHT with his friend who thinks I talk way too much and since I don't eat pizza (but man, did it look so good, especially next to oh hot one) I just kept going back for water bottles. It was a two-for-one deal, and who can say no to that?, so I had six bottles of water stuffed into my bag after a couple visits. I packed as much seductiveness as I could into the sexy syllables of "A water bottle please?" and I tried to flap my eyelashes around. I don't think he got the full effect, though. Poor him. My eyelashes are truly stunning (read: actually invisible).  

The friend who does not enjoy my presence but I actually think is really funny asked me why I was drinking so much water, and I flushed red and burbled something about it being really hot. WHICH IT SO WAS NOT! I was super cold in the bloody crop top my sister had insisted I should wear. 

After a whole night of hoping and peeing, on my way to the stall for a last try (at what, I don't really know) I saw him whispering and laughing with a really short, ugly girl, who was actually soooo pretty and had a nice laugh. I'm pretty sure she's his girlfriend. Unggghhhhh. My heart hurts.  

On another note, I'm reading a wicked book right now called "Second Chance Summer" by Morgan Matson. I want to get in the summer mood amidst all this disgusting revision, so light, lovely chick lit is all I want! Henry is SO FREAKIN' CUTE. Taylor is also pretty cool, because she can see her flaws in a way many other people cannot. My kindle says I only have 20 more minutes of "read time", which, does anyone else hate? I like not knowing, otherwise I start gettin' all antsy.  

Talk soon xox 


Makes around 8-9 rolls

Sushi rice (Me and my Mum tested this recipe lots of times, but it was the best when we stuck to this one loosely:  

2 cups sushi rice (it must be sushi rice, so it gets all sticky and yummy. You could make it with anything, though, it just won't be as authentic. Quinoa, brown rice, couscous, you name it!)
3 cups water
1/2 cup rice vinegar
1/4 cup sugar
Sprinkle of salt 

1. Rinse the rice. 
2. Combine with water in a big pot and bring to a boil, then reduce heat for about 20 minutes. The rice should absorb all the water. If it burns a little on the bottom, it's cool! Just eat that subtly. 
3. Whisk salt, sugar, and vinegar together, and then mix with the rice. It should become sticky and moist. 

Peanut-Satay Sauce (loosely adapted from Emily Von Euw, who is totally amazing. Here is her blog: 

1/3 cup peanut butter
1/3 cup water
1 tablespoon maple syrup
2 tablespoons soy sauce
Squeeze of juice from half a lemon
1 garlic clove
Chunk 'a ginger (I used ginger paste to make it easier, to be honest) 

1. Blend 'em all up!

To make the sushi: 

8-9 seaweed sheets
Bamboo mats covered in clingfilm
Strips of mango/avocado/pepper/cucumber
Sushi rice
Peanut-satay sauce

1. Place your seaweed sheet on your bamboo mat, making sure the wooden bits are horizontal, not vertical, so you can roll your sushi. 
2. Place a handful of rice on the sheet, depending on how big you like your rolls. I like them big-ish, so I put a big handful. 
3. Now, fill with your toppings near the edge of the sheet that you will begin to roll first, and drizzle over the sauce (or drown. I like drown)! Don't overfill, or it will all explode out. 
4. Gently roll the sushi, squeezing in after you have made the first roll over your fillings, and then roll as normal. 
5. Chop gently with a serrated knife in swift movements. 
6. Dip in more peanut sauce and stuff in your face!

Monday, 25 April 2016

Sexy green smoothie bowl

This smoothie bowl is very sexy.

What's more sexy than fruit? This smoothie is soo fresh and so revitalizing and makes your skin feel all lovely and burn-y, like cold fire. I plopped the smoothie on top of overnight oats with lots of frozen berries (off-camera, I was stuffin my face with the butes) and walnuts and coconut and orange zest and chia. UGH SO GOOD!! But you can even eat it alone :)

Me and my sisters chilled with my lil brother today. We fingerpainted and he got really frustrated and stuck his little rainbow-painted fist on every possible surface, including our legs. He's still adorable when he's mad though.

Sometimes I feel sad that we don't get to see him all the time, but it's okay. I love him with all my
heart and I see him whenever I can. Such is life with a patchwork family.

Drink (eat?) this smoothie and even though its a small thing,  life's problems seem more surmountable. I'm still young enough that food can fix things. I wish it was like that for everyone.

See you soon x


Serves 1 (2 at a push) 

For the overnight oats: 
1/4 cup of almond milk
3 tbsp oats

1. Mix 'em all up and put them in the fridge overnight. 

For the smoothie: 
Big handful spinach
Juice of two oranges
1 peeled orange 
A splash of almond milk
A frozen banana 
A couple berries
Lots of ice

1. Blend!!! 
2. Put on top of your oats and eat happily. Serve with anything you want - nut butters, nuts, zest, more berries/bananas, coconut, anything!) 

Sunday, 24 April 2016

Spinach, Quinoa, and Pomegranate Salad


I call this salad, but it is actually much, much better than salad. It's all yummy cause you got some chewy grains, sweet pommies, crunchy spinach with a delicious mustard-olive oil dressing and some tuna (so not totally vegan). I ate this with my Mum yesterday after chilling with her in a coffee shop surrounded by *ahem* erotic books that I did NOT realise were there until I almost spilled my tea on one of them!!

My mother also consented my drinking of brandy-spiked tea. I feel fabulous.

Then we came home, ate this AMAZING chewy-crunchy-sweet salad bowl and I tried to do some economics. LOL. I actually just procrastinated and looked up Deliciously Ella's sweet potato brownies and drooled. Ahhh.

But Easter break is so so so so so soon and I am ver ver excited. I still have a ton of studying to do, cause of mocks, but still. I re-met the cutest boy yesterday and I am almost done with Pride and Prejudice, and I must admit, kudos to Jane Austen because I am frigging in love with it. I know half the world is, too, but c'mon, classics are supposed to be the books everyone LOVES but has not actually read. But read Pride and Prejudice! Elizabeth is smart and insightful, Lydia is annoying, and Darcy is just... a cross between a cold fish and a warm lil sexy toast.

See you guys soon + love you!


serves 2

For the quinoa:
100 - 200 grams quinoa
A handful of raisins

1. Cook quinoa according to packet.
2. Throw raisins in five minutes before its done.

For the salad:
Lots of spinach or anything green
1/4 cup pomegranates
Handful of cherry tomatoes
An avocado, sliced

For the dressing (+ lots of leftovers; keep it in the fridge for other salads):
1/4 cup mustard
1/2 cup olive oil
Salt & Pepper

1. Dress salad and serve with quinoa. Drop some almonds on the top, or serve with tuna, if you want!


Hey you!
My name's Sam and I'm a high school junior who lurves bananas, boys, and books, in that order. I'm also in the vegan transition - I've been dairy-and-egg-free for the last couple of weeks, so we'll see how it goes! I'm just bloggin my favourite recipes, my lil stories that more often than not contain boys, and a little bit of my life. Hope you stick around, because let's be real, its way more fun to write for other people. Mum, if it's you reading this, YOU DON'T COUNT! <3