This scrumptious salad offers a richness of colour and nutrition that includes plenty of beta carotene, quality and easily digestible carbohydrates and fibre to fuel and nourish your body with every mouthful.

Skyr teams beautifully with the sweetness and antioxidant rich nature of berries in this salad and the liquorice flavours of fennel.

Green vegetables wow in this super easy superfood salad.

This is the perfect pudding swap for a lighter, fresher, seasonal and plant-based take on Christmas dessert

If you’re tired of the dense Christmas cake that traditionally comes with Christmas then this Spiced Ricotta Cheesecake will be your new favourite.

This rum ball recipe has hidden pumpkin in the blend which makes for a delicious and slightly more nutritious rum ball than the traditional variety.

Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker. The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a mission this winter to create more plant-based slow-cooked

Miso is one of my favourite fermented foods which I use often in marinating fish, in dressings and as a simple snack as a soup with seaweed. It only seemed fair to try it out in a more Asian-fusion-style pilaf. I think it’s an absolutely winning combination.

Team this delicious pilaf with your favourite protein or another side of nourishing vegies for the easiest, most flavoursome meal, that’s ready in no time at all.

I’ve learned so much about pilaf writing for this issue of EatWell — it’s so diverse, delicious and adaptable to whatever you have on hand. Plus it’s a bit of a crowd-pleaser, in particular this gorgeous pilaf which is full of wholesome flavours and ingredients. If you don’t have cauliflower then swap it for three cups of cooked rice such as brown or basmati.

A scrumptious, zesty and nourishing take on a traditional Cypriot semolina cake. I’ve swapped semolina and sugar for almond meal and maple syrup in this recipe which tastes just as good (if not better) as the original while packing it chock-a-block full with skin- and heart-loving healthy fats.

If you’ve followed my work for a while you’ll know I love the challenge of a meat for vego swap and this take on the Cypriot sausage which usually incorporates pork is an absolute winner. I’ve focused on the traditional flavours of red onion and parsley and made the meat-for-vegie swap with quinoa, lentils and eggs. Wholesome and delicious.