Smooth Operator

Oh hai. Apologies for not posting last week. I don’t even have a good excuse, I just couldn’t be bothered. Not the blogging powerhouse of perfection that many ladies out there are. Actually, come to think of it, I think I was travelling for work? Maybe let me know in the comments? Anyway, hopefully I’ll make it up to you with this genius smoothie, designed to do a little spring cleaning for your insides.

Spring Cleaning

 Yeah so in case you didn’t get it, this smoothie is good for digestion. Mint, pineapple, and ginger all support digestive health. So um yeah, triangulation?  The smoothie gets its amazing emerald green colour from spirulina, a badass algae that has hella protein. It’s also believed to stabilise blood sugar and help reduce cravings. If you’re not keen on the taste of spirulina then start with 1/8 teaspoon instead of 1/4. Or if you’re a total pansy, leave it out altogether. Also, I’m sorry I called you a pansy; that was rude. 


I have been LOVING this recipe lately. I have had one every day for about a fortnight now. I make up little smoothie packs of the fruit, veg, and ginger, and freeze them so that I only need to add the spirulina and coconut water before I blend it up, pour it in a bottle and drink it on the way to work. At the very least, I’d recommend freezing your pineapple to make everything nice and cold!Smooth Operator

 I’m not going to get into the whole smoothie versus juice debate, but I like that this has the best of both worlds. The consistency is a bit more juic-y thanks to the high water content of the spinach and celery (and the actual water), but it still has the fibre and won’t cause a mental spike in blood sugar. 

Smooth Operator
  1. 1/2 C pineapple (frozen)
  2. 1 stalk celery
  3. Small piece of ginger (up to you how much)
  4. 20-25 mint leaves
  5. Handful of spinach (I used baby)
  6. 1/4t spirulina
  7. 200ml coconut water
  1. Add everything to your high speed blender and blend until smooth and slightly frothy.
  1. Coconut water is pretty expensive so I sometimes opt for coconut water powder. Despite being rather unfortunately named, it's a much cheaper option and has all the nutrients and benefits of the real McCoy.

In conclusion, this is the most nutritious and tasty smoothie ever created (prolly) so you might as well get rid of all your lesser smoothie recipes because you’ll never need them again. Or at least until I come up with another equally brilliant smoothie recipe.


These flowers have nothing to do with the recipe. I just think they’re nice. 

Lastly, I just want to say how bloody difficult is is to make a jar of gloopy green liquid look appetising. For every photo you see here, I have around a hundred that look like bottled pond scum. Anyway, don’t let me put you off. I promise this smoothie is actually really refreshing and magically restores you to human mode after a night of  too much wine…or so I’ve been told :)

Hope your weekend is glorious! 

Be well,

Laura xx


Cranachan With Whisky Cashew Cream

Arigato heyyyy. Fuck yeah Friday! So, I like porridge as much as the next girl, but sometimes I like to mix it up a bit, ya know? Especially when the weather gets a bit warmer (lololol it’s foreverwinter in NY). Anyway, I’m from Scotland, which means I need to eat oats on a daily basis otherwise I’ll die. Probably. This is where cranachan [ˈkʰɾan̪ˠəxan] comes in.  Cranachan is a traditional Scottish dessert (or pudding!), made from oats, cream, raspberries, and whisky. I’m not going to lie though, I eat it for breakfast, because why not? It’s not too sweet, and I make it with a ton of fresh berries, whisky cashew cream and toasted oats, basically perfect. Cranachan Table

Obviously, you can leave the whisky out of the cashew cream, but why would you? However, do not, I repeat, DO NOT, under any circumstances insult me, or the entire country of Scotland, by using an inferior whiskey (with an e) like Jameson or JD. You can’t go wrong with a sweet Highland or Speyside single malt that has some honey or vanilla notes. Let me know if you have questions. 

CranachanTraditionally, cranachan is made with raspberries, but use whatever berries you fancy. They’re basically all amazingly good for you. Just a quick note on oats; try and find Scottish oats for this (I use Bob’s Red Mill). You could probably also use Irish oats and pulse them a few times in your blender to make them a little smaller. Unlike the whisky thing, I’m not being biased here; rolled oats are a bit more processed than steel cut ones and this can cause a higher spike in insulin levels. Opt for the less refined ones where you can, and always use the freshest ones possible (oats contain more fats than some other grains and can go rancid if they’re kept too long, consider storing them in a glass container in the fridge to extend their shelf-life). 

Whisky Cashew Cream
  1. 1C Raw Cashews
  2. 1C Water
  3. 2T Maple Syrup
  4. 1T Freshly squeezed lemon juice
  5. 1t Vanilla Extract/1 scraped vanilla bean
  6. 1T whisky
Additional ingredients
  1. 1C Scottish oats
  2. Assorted berries (or fruit of choice)
  3. Chia or other seeds to garnish
Whisky-Cashew Cream
  1. Cover cashews with water and allow to soak for at least an hour, up to overnight. After soaking, drain water and add cashews, ½ of the water, maple syrup, and lemon, and blend on high. Carefully stream in the rest of the water until desired consistency is reached. Add whisky and pulse to combine.
  2. Preheat the oven to 350°F/180°C. Spread the oats out onto a baking sheet in a thin layer and bake for 10-15 minutes until golden brown and toasty. Allow oats to cool and then layer fruit and oats in individual glasses, top with a spoonful of whisky-cashew cream and (optional) chia seeds. Eat immediately!
  1. Use vanilla beans or vanilla extract, your choice.
  2. I used white chia seeds, but, you know, use whatever you like.
Adapted from From the back of a bag of Alford oatmeal
Adapted from From the back of a bag of Alford oatmeal
Cranachan from above 

Whisky Cream You can also make this for brunch for a large group of people. Just layer fruit and oats in a pretty pie dish or bowl and pour the cream on top. Sprinkle chia or other seeds on top to decorate. Lovely! 

Be well,

Laura xx


That’s My Jam – The London Edit

I spent last week in England visiting my best friend, and eating some food. I get a little carried away when I’m travelling and want to try ALL the food. This usually means trekking half way across a city to get to a particular restaurant or food truck I’ve read about online. When I decided to go to London I knew I had to check out the newly opened Roots and Bulbs – London’s first juice bar. I got the G1 – an ‘all veggie’ green juice, with cucumber, spinach, lemon, celery, and spice. Even though lemon and cucumber are fruits, but now I’m just being pedantic. The point is that they didn’t contain sweet fruits (like oranges or bananas) that are thought to cause a spike in insulin levels. Anyway, the juice was decent enough, although I’d have liked to see a bit more variety on their menu. They also served a few different kinds of smoothies, and my friend got the ‘All Day Breakfast’ – Almond milk, almond butter, banana, oats, and cacoa nibs. It was also pretty good, but maybe a little on the watery/runny side. I was also a little weirded out that a lot of their smoothies have ‘protein powder’ in them. Can we just not? 

The other place I was totally excited for was Mildred’s. I absolutely adore this place and have nothing bad to say about it. It’s perfect, and totally worth the hour long wait for a table. I had a pepper, courgette, and  something(?) burger. I don’t remember exactly, but there was this really fantastic onion chutney on top. The best. 

Anyway, I wanted to do a monthly post about some of my fave products/foods/snacks/whatever. I’m calling it ‘That’s My Jam’ and I thought I’d get it going with some of the awesome snacks I picked up à Londres. The snack game in the UK is totally on point! 

UK Jams

From top left: Inspiral Loveberry Bites, Kallø dark chocolate covered rice cakes, Kallø nutritional yeast rice cakes, and Inspiral wasabi wheat grass kale chips.

 Kallø yeast extract rice cakes.

I’ve really been into rice cakes lately, I also really love Marmite, so when I saw these Kallø yeast extract rice cakes, I was like “SOLD!”. Why don’t they have these in the states??? You completely negate getting sticky, yeasty goo everywhere. Or, God forbid, CRUMBS IN THE JAR, because the hard work is done for you. There’s even a bear, PLAYING A DOUBLE BASS, on the package. These are perfect. Keep being you pseudo-Marmite rice cakes! Oh, and incase it was in any way ambiguous, these taste phenomenal. 

Rice Cakes

Kallø dark chocolate rice cakes 

Ok so I wasn’t kidding when I said I was really into rice cakes just now (they’re just such a great snack!) so here are some more rice cakes to prove it. These ones are covered in a cheeky layer of lovely dark chocolate though. I haven’t seen these in the states either; if you know where to get them then let me know, because I’m getting to the point where I’m going to have to fashion them myself! But seriously, add some sliced strawberries on top of these and you have yourself a pretty incredible snack. 

Chocolate Rice Cakes

 Dr. Stuart’s Detox Tea

So, for those of you who don’t know me, I drink an indecent amount of tea. It’s only natural then, that while I was in the UK, I’d be all over the tea selection. I had to contain myself (as I had to also accommodate my Topshop purchases in my suitcase), and as such, narrowed it down to two brilliant teas. The first is the Dr. Stuart’s Detox Tea. I’ve been into this stuff since I was an undergraduate; it’s a classic. In fact, most of the Dr. Stuart’s teas are pretty great (except the wild fennel, avoid that at all costs unless you are a total masochist). The detox tea has dandelion root, burdock root, peppermint and spearmint to help detoxify the body. And if you’ve ever seen the colour of the stuff that comes out of your nose after a few days in London, you’ll understand why a little detox is in order! 

Dr Stuarts

 Higher Living Chamomile and Vanilla Tea

This Higher Living chamomile and vanilla tea smells heavenly and I want to dive in and swim in it. I’ll stick to drinking it though. Save it for bed time,  it definitely makes you want to curl up and go for a snooze! I also noticed that there’s a USDA organic symbol on it which leads me to believe that it’s a US product, but I’ve never actually seen it here, has anyone else seen it in US and A?

Higher Living

Inspiral Wasabi Wheat-Grass Kale Chips

Ok, back to snacks. Snacks make the world go round (amiright LL??). I’ve never really been into kale chips. Always thought they were totally overrated. I prefer my kale massaged in a salad. Anyway, these Inspiral wasabi wheat-grass kale chips sounded too bizarre not to try. They also have a dusting of cashew-mustardy stuff that somehow made them taste a little cheesy. I happened to really like them, but my cheese-hating friend literally spat them out. In public. It was uncomfortable. Although, I maintain that she was overreacting as I have subsequently discovered she has a secret stash of Dairylea in her fridge. I also put a shit ton of nutritional yeast in her dinner (the cheesiest of all the things) and she didn’t bat an eyelid, so I think she has selective cheese hatred when it suits her. (If I don’t post again for a long time it’s because I have been murdered by my friend for shaming her on my blog) 

Kale Chips

Inspiral Loveberry Superfruit Bites 

  I also really loved these raw granola bites, also from Inspiral (which is a cool London café). First of all, they’re called Loveberry Superfruit Bites  so they were obviously going to be amazing. They’re little clusters of strawberries, goji berries, raspberries, and buckwheat.  Really addictive and free from any weird ingredients. 


Honourable mention (meaning it went in my pie hole before I could snap a picture) goes to Montezuma’s Sea Dog chocolates, one of the BEST chocolates I’ve ever had. 70% dark chocolate with sea salt and lime. Whoa baby! I really wish I could find this in the US! I also want to try the orange and geranium flavour, because flowers and chocolate belong together. Someone send me some, yeah?

Also, I loved this sweet and salty Propercorn so much that I hated it! 

Above all else though, the highlight of my trip (Topshop notwithstanding) was definitely Whole Foods Piccadilly. Don’t get me wrong, it’s no Austin, but it was certainly up there. So, new life plan, move to London, work in Piccadilly Whole Foods, eat all the tasty snacks and drink all the tea. Perfect. 

Have you tried any of these goodies? Are there any you’d like to try if you could get your paws on them? HAVE YOU BEEN TO WHOLEFOODS PICCADILLY?? Let me know in the comments!

Be well,

Laura xx

My Vegan Superpowers’ Coconut-Vanilla Energy Balls

 On Wednesday I promised to share more of Alessandra Savoia’s vegan superpower secrets, and today I have the pleasure of sharing one of her fantastic superfood recipes to help make you feel tip-top even when you’re rushed off your feet. She says:

These tasty coconut vanilla-flavoured snacks are packed with maca, chia, and hemp to give you that superpower energy boost! These are a perfect pick-me-up for a busy day when you’re on-the-go. They also make a great pre-workout snack.

Coconut Vanilla Energy Balls


Coconut Vanilla Energy Balls


My Vegan Superpowers' Coconut Vanilla Energy Balls
  1. 24 dates
  2. 1/3 cup Almond butter
  3. 1 tbsp Maca powder
  4. 1 ¼ cup Shredded coconut
  5. ¼ cup Agave nectar
  6. ¼ cup Hemp seeds
  7. 3 tbsp Chia seeds
  8. 2 tbsp Vanilla bean powder
  9. 1 tbsp Cacao Powder
  1. 1. In food processor, process dates and almond butter until smooth
  2. 2. Add in maca powder, agave nectar, vanilla bean powder, cacao powder, chia seeds, and half of the shredded coconut, and process until smooth
  3. 3. Add in hemp seeds and the rest of the shredded coconut and pulse a few times
  4. 4. Roll mixture into 1-inch balls and refrigerate
  5. 5. Enjoy!
I made these bad-boys for my friend to try (she can’t get enough) and plan on stashing a few in my hand luggage when I head back to the US and A tomorrow. Chances are I’ll probably get stranded in Newark for another 12 hours, so best to be prepared and not have sort through all the detritus at the airport trying to find something vaguely edible. 

Coconut Vanilla Energy Balls

 These really are delicious and keep you filled up for ages. 

Coconut Vanilla Energy Balls

Thanks ever so much to Alessandra for sharing her plantastic superpower secrets with us this week! Make sure to check out her lovely Instagram feed, and follow her on Facebook for news and updates about her exciting superfood products.

I’ll be back next week with some highlights from my trip back to the UK!

Be well,

Laura xx

Just my Cup of Tea – Alessandra Savoia

‘ello ‘ello ‘ello. So, did you know that you can make friends on Instagram? Yeah, me neither. Apparently, it’s a thing. And it’s actually pretty cool and totally fun! Alessandra (aka @myvegansuperpowers) posted a picture of a meal she had at Hibiscus in Toronto and we bonded over our mutual love of the place (seriously, their salads put all the other salads to shame). Then I checked out her blog and found out that, not only did she have an amazing Instagram feed, but she backed it all up with recipes. She’s also using her vegan superpowers to take her creations out into the world. I was super impressed and wanted to learn more about this splendid lady, so I was chuffed to bits when Alessandra agreed to be the first of Peaches and Green’s friends to feature in ‘Just my Cup of Tea’; a little glimpse into the lives of the fabulous people leading the plant-based revolution! I asked Alessandra to share a little of her story, and well, prepare to be motivated and inspired!  Anyway, that’s enough from me, so put the kettle on, make yourself a cup of tea, and get cosy, because it’s about to get real! 

My Vegan Superpowers 1

Tell us your story!: I’ve been following a plant-based diet for about five years. After researching, listening to speakers, and completing my Certificate in Plant Based Nutrition from Cornell University, I adopted whole food, plant-based diet. Eating clean, organic, nutrient-dense food has a positive impact on both your health and the environment. On top of that, a healthy diet will make you more productive, and more energetic. How could I not adopt this lifestyle?!

As nutrition and fitness go hand in hand, you could say the past few years have been a health journey for me. I’ve become extremely passionate about running. It amazes me how adopting a whole food, plant-based diet has helped me achieve my fitness goals. Eating nutrient dense foods provides me with more energy and a faster rate of recovery – which means more training!

But this applies to any goal in life. Whatever your goals are, they will be much easier to achieve if you are more energetic and productive… You’ll feel superhuman! This is the lifestyle that my protein bar company, My Vegan Superpowers, promotes!

My Vegan Superpowers started as a blog (which is still frequently updated! – I created this website so that I could share my plant-based recipes, fitness tips, and information about events and restaurants in the Toronto area.

I got a positive response online so I decided to offer some recipes as retail products. If I wanted to see a change in the food industry, I had to act! The more companies selling good-quality, natural foods, the better! I want to inspire as many people as possible to live their healthiest, happiest life. I want to make convenient, healthy food options available to everyone!

I began with three products: Trail Mix, Trail Bars, and Energy Balls. I rented out kitchen space and made and packaged everything myself. My products were then sold at farmers markets and cafes in Toronto. I am currently undergoing a transition in my product line. My Vegan Superpowers’ all-natural, plant-based protein bar is scheduled to launch this summer. It’s called the Superpower Bar. So stay tuned!

My Vegan Superpowers isn’t just a food business though; it’s an organisation that supports healthy living. It’s based on the belief that proper nutrition coming from plant-based whole foods can transform an average lifestyle; you’ll feel healthy, confident, and energetic… You’ll feel superhuman!

My Vegan Supapowas

#1 Health Tip: Can I give five health tips? (of course!) 1. Fuel your body with nutritious, organic, whole foods 2. Get 8-9 hours of sleep per night 3. Exercise regularly and get outside 4. Spend time with friends and family that you love 5. Practice positive thinking and don’t let others limit your possibilities.


Top of my reading list: Eat & Run by Scott Jurek. This book is one of my favourites! Jurek describes his journey to becoming an ultra-marathon champion, and he includes running tips and plant-based recipes at the end of each chapter!


Go to Snack: Homemade vegan protein bars or an apple and trail mix (Superpower trail mix of course: Almonds, pumpkin seeds, sacha inchi seeds, goji berries, and cacao nibs).


Pantry Staple(s): Hemp seeds, chia seeds, pumpkin seeds, sacha inchi seeds, goji berries, maca powder, coconut oil, and cacao nibs.


My Health Philosophy (in a nutshell): Whole food, plant-based, organic food. Anything you would find in nature… Nothing processed!


Daily Breakfast: Warm water with lemon and ginger, followed by a smoothie. My morning smoothie recipe is usually something like this: Almond milk, kale, banana, blueberries, hemp seeds, chia seeds, maca powder, and coconut oil.


Plant-Based Cookbook you love the most: Raw Food, Real World by Matthew Kenney and Sarma Melngailis. This book will always be special to me; it’s the first plant-based cookbook I ever purchased! It’s great because it has insights about the plant-based lifestyle, amazing photographs, and delicious, gourmet-style recipes.


Plant-based Blog you’re totally in to: More of a plant based website, but I love! It’s a ‘Healthy Eating Guide’ that helps travellers and people all over the world find vegan, vegetarian, and healthy food! I find it extremely useful; whenever I go on a trip, I know I don’t have to worry about finding a plant-based restaurant that I can trust!


Natural Beauty Tip: Mix some jojoba oil in your conditioner! It will make your hair silky smooth!


Latest Healthy Discovery: The power of positive affirmations. Our thoughts really are closely linked our physical bodies.


How do you take your tea?: I can’t get enough of Mad Hatter Tea Co.’s Hatter blend. I love anything with lavender in it!

Check back later in the week to learn more of Alessandra’s superpower secrets!

BBQ Baked Cauliflower Bowl

Just so you know, I’m about a third of my way through a 12 hour wait at Newark airport. The guy next to me is on his third bloody mary and it’s not even 11am (nor are we at brunch). He looks like he could use a blog like this in his life. He also managed to squeeze lime juice all over me which was cool. Thanks for the Newark times United. Anyways, filling the time with a little blogging. Hope you enjoy this BBQ baked cauliflower as much as I do!

And before you say a word, I know it looks like a brain. Let’s just leave it at that.

Baked Chou-fleur

You’re going to thank me for this though, because it’s absolutely delicious. This recipe is inspired by a dish I had a local restaurant a few weeks ago that I enjoyed so much I had to try and recreate it, and it came out pretty close!

Sliced Chou-fleur

Cauliflower, or chou-fleur if you’re French, has an ridiculous number of phytonutritents that give antioxidant support to help protect your cells against free radical damage (think cancer and signs of ageing, both equally uncool). Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercitin, rutin, and kaempferol, are just a few of the antioxidants in cauliflower that make it such a super antioxidant. It’s also high in vitamin K, a direct regulator of the inflammatory response, which helps reduce the risk of cancer and other chronic disease (especially heart disease). No biggy. 

BBQ Sauce

But really, the BBQ sauce is the best part about this bowl. Here I smothered it all over the cauliflower, marinaded it over night, and then baked it like a cake. Doesn’t even really matter what veggies you have with it. I’ve been eating it all week over a baked sweet potato. So good. I also imagine it would significantly improve upon the cassic broccoli/brown rice combo. I sweetened the sauce with dates and figs, and used canned whole tomatoes instead of the ketchup most recipes tell you to use (am I the only person who finds this weird?). So saucy. Try it.  

BBQ bowl

Here I paired my chou-fleur (sorry, it’s just so fun to say) with some steamed kale, cremini mushrooms, micro-greens, and polenta. Should have added avocado, probably the only thing in the world that could make this dish better.

BBQ Baked Cauliflower Bowl
For the BBQ Sauce
  1. 1 red onion, finely diced
  2. 1t of each of the following: cumin, cinnamon, ginger, Spanish paprika, and salt
  3. 1/2t pepper
  4. 4 cloves garlic, minced
  5. 6oz (170g) can tomato paste
  6. 15oz (430g) can tomato sauce
  7. 1/2t chipotle powder
  8. 10 dates, chopped
  9. 4 dried figs, chopped
  10. 2c water
  11. 2T tamari
  12. 2T maple syrup
Other Ingredients
  1. 1 head cauliflower
  2. 1 bunch purple kale
  3. 2 cups cooked polenta
  4. 8-10 Cremini mushrooms
  5. Micro-greens or sprouts
For the BBQ sauce
  1. Add enough water to your saucepan to just cover the bottom with water and no more. Bring water to a gentle simmer and add onion. Simmer onions for 7-10 minutes until translucent or lightly browned. Add splashes of water if necessary to prevent sticking.
  2. Add spices, salt, and pepper and cook for another 30 seconds, deglazing the pan with water if needed. Add the garlic and cook for another minute or 2 before adding tomatoes, dates, figs, water, and tamari.
  3. Cook mixture for 30 minutes until dates become soft. Allow sauce to cool before transferring to a blender and blending until smooth.
  4. Add a tablespoon or two of maple syrup if sauce isn't sweet enough.
For the baked cauliflower
  1. Trim away leaves and wash cauliflower. Using clean hands, run a generous amount of BBQ sauce on cauliflower. Turn cauliflower upside down and pour additional sauce into the cauliflower. Allow to marinade upturned, covered, and in the fridge for 1 hour up to overnight. The longer the better here.
  2. Preheat oven to 400F. Place the cauliflower right side up on a lined baking sheet and bake for 45-60 minutes, depending on how tender you want it.
  3. Slice baked cauliflower and serve with steamed kale, sautéed mushrooms, and polenta. Make sure to add plenty of extra BBQ sauce.
  1. You can freeze any extra BBQ sauce.

Baked BBQ Bowl


 Serve some extra BBQ sauce on the side, you won’t regret it. Oh, and the avocado, don’t forget that either!

Worst part of this delay is that I’m rapidly running out of snacks: sweet potato gone, banana gone, berries demolished, Lara bar done for. Going to have to go airport foraging soon :-/ Keep your fingers crossed for me that I find something worth eating!

I have a really exciting set of posts lined up for next week (where you hear less from me, and more of someone much cooler than me!) if I ever make it to the UK!

Last thing, the winner of the WHOLE giveaway was employee of the year, Maritza! Congrats love, I’ll get your books in the post to you soon.

Be well,

Laura xx

Oh My Darling, Dark Chocolate Salted Clementine

 Well hello there, you’re looking mighty fine Mr. Weekend. I for one am delighted that it’s Friday because that means Friday macro dinner. It also means it’s only 1 week until I pop over to London. As we all know, London is the BEST and I’m hoping to get lots of recipe inspiration while I’m there. For now though, I wanted to share these Hemsley and Hemsley Dark Chocolate Salted Clementines because you’re probably going to want to make them this weekend. Hemsley and Hemsley is this amazing London based healthy foods company. Their Instagram is absolutely stunning, get following! They’re not 100% plant based but they have TONS of gorgeous whole foods plant based recipes to choose from; it’s worth spending some time exploring their site. 

Dark Chocolate Salted Clementines


But back to the clementines. These little babies have everything going for them. They’re adorable, delish, and most importantly they’re bursting with goodness! 



Hold the flavone! Flavones are part of a class of phytochemicals called flavanoids that are abundant in plant foods, especially citrus. They are thought to help protect against atherosclerosis (a hardening of the arteries that leads to heart disease), certain cancers, diabetes, and osteoporosis. Pretty nifty, BUT, you need to eat some of that white peely stuff (actually called the pith) because that’s where the flavones are concentrated. They also contain another class of flavanoid, called flavanones. These guys are thought to have antiallergenic (think hayfever), anticancer, anti-inflammatory, and antimicrobial benefits. All those antioxidants help keep your skin clear and radiant too!

Dark Chocolate Salted Clementines

 Sorry to burst your bubble… but orange juice doesn’t count. It’s just not the same as eating a whole orange. In fact, drinking a lot of fruit juice (even the no sugar added, 100% fruit juice) has been associated with type II diabetes. WOOF! You don’t have time for that. When you extract the juice from a fruit you’re removing the fibre and a lot of the goodness along with it. Ughhh! Just eat the whole fruits. 

Dark Chocolate Salted Cementines
  1. 6 Clementines, peeled
  2. 2/3C dark chocolate chips
  3. Flaked sea salt (I used gray salt)
  1. Melt the chocolate in a double boiler, making sure the bottom of the bowl doesn't touch the water. Don't let the water boil either, it should melt the chocolate gently.
  2. While the chocolate melts, separate the clementine segments out and line a baking sheet with some parchment paper.
  3. Take the chocolate off the heat just before it's completely melted and give it a stir.
  4. Dip half of the clementine segment in the chocolate and lay it on its back on the parchment paper.
  5. Pop them in the fridge to set up for an hour or so.
  6. Just before serving set them on a pretty plate and sprinkle with salt.
  1. Use the highest percentage of dark chocolate you can find. Fore more benefits about chocolate check out this post from last year:
Adapted from Hemsley Hemsley
Adapted from Hemsley Hemsley
Dark Chocolate Salted Clementines

Oh, and one more cool citrus fact; sweet orange oil has been shown to have anti-anxiety effects. So ditch the Xanax and add a couple of drops to your diffuser for a natural calming effect without the weird side effects. 

LAST THING: Have you entered the giveaway for a signed copy of Colin Campbell’s WHOLE, and a copy of the China Study Cookbook? If not, do it now! 

Have a wonderful weekend pumpkins, and stay well!

Laura xo


A WHOLE New World


For those of you who don’t know, Colin Campbell (of The China Study & Forks Over Knives fame) lives in Ithaca. He, just lives there and goes about his business like it’s NBD, like he’s mortal or something. I also live in Ithaca, and every now and then I’ll spot Dr. Campbell, having dinner with his wife or at the market or something. And even after over a year of this, whenever I see him, I still have a total fangirl moment. every. single. time. 

WHOLE by Colin Campbell

Setting aside the issue that I have the same reaction to a scientist that most teenage girls reserve for Harry Styles for a second, I really need you to read this book. It’s everything. The wonderful people at the T. Colin Campbell Center for Nutrition Studies gave me a copy of this book to review and giveaway on the blog last year around the time of its release and well, then I stopped blogging for a while as you know. BUT I did read the book and it was basically The Best. I’m giving away a copy of WHOLE and The China Study cookbook, a whole foods, plant based cookbook written by Dr. Campbell’s daughter Leanne. You have to read until the end to find out how to enter though!

Dr. Campbell starts off by describing how he committed the absolutely heinous crime of challenging the existing dogma in nutritional sciences. I know right?? A scientist querying the limits of a scientific paradigm! Quel horreur! I don’t know about you, but I hate it when my scientists ask difficult questions. He talks about how his colleagues at Cornell (and in the field of nutrition) thought he was batshit for suggesting that a reductionist approach to studying foods was probably not a good idea. A heretic they said. Rude. 

Colin Campbell Quote

Ok so, quick science lesson (real sorry). Reductionist biology is derived from the philosophical position which postulates that the whole is basically the sum of its parts. So by focusing on a teensy tiny part of a system, you can draw conclusions about the whole system. The opposite of this is a systems approach, which recognises that the whole is greater than the sum of its parts. Using an example from WHOLE I’ll try and explain how this happens in nutritional science. You can imagine an apple, as a system, as a whole. That apple contains different vitamins and minerals, some carbohydrates, and some other stuff; this is how a reductionist would choose to look at an apple.One of Dr. Campbell’s colleagues did and experiment on apples and found that 110g of fresh apple had an antioxidant, vitamin-C like activity (in-vivo) roughly equivalent to 1,500mg of vitamin C (around 3x more than most vit C supplements). When they actually analysed the apple for vitmain C, it contained only 5.7mg of actual vitamin C. The vitamin C-like activity of the apple was 263x more potent than the same amount of the isolated compound. In other words, the chemical scientists readily identify as vitamin C accounts for <1% of the vitamin C like activity we receive as a result of eating whole foods.

Dr. Campbell postulates that the the vitamin C might be more effective in food, than as a supplement, for instance. I for one, don’t think that’s too far of a stretch. I’d also rather eat a piece of fruit than take a pill. Anyway, hopefully that gives you some sense of the problems with the reductionist way of thinking; the reality is that there are far more health giving components in food than the ones that have been isolated and turned into supplements. 

WHOLE and TCS cookbook

The book gets goes on to discuss various other issues around nutritional sciences and does get a bit technical and sciency at times, but you can skim over those parts if that’s not your jam. Even I was a bit “wtf” at parts and my PhD coursework was like 90% biochemistry. But I digress. This book seriously made me open my eyes to how nutrition and supplements are studied and funded, and how this ‘science’ is translated into policy which affects our health outcomes.  You need to read it. 


So want to get your paws on a signed  copy of WHOLE and a copy of The China Study Cookbook? Obviously you do! All you have to do is leave me a comment below telling me the weirdest/funniest nutrition advice you’ve ever heard or read. For an extra chance to win, you can comment on my Facebook page or tweet me (@peaches_greens). You can also Instagram me one of your P&G’s creations, I know one or two of you are planning on making some Chocolate Rosemary Almond Butter soon and I can’t wait to hear what you think! 

The rules are: you have a week from today to enter, and you can be from wherever. I’ll pick a winner at random from all the entries (remember you can enter more than once using social media).

Oh and just to clarify, it’s signed by Dr. Campbell, not me. That would be weird.

Be well little peaches!

Laura xo

So peaches, much greens.

GUYS! Look at my new blog!  JUST LOOK AT IT!!! I’m in love!

And I can’t tell you how excited I am to get back to blogging and sharing my tips for a healthy, plant-based lifestyle! You might be wondering what I’ve been up to for the past 6 months (you’re probably not, but you *might* be ever so slightly curious) and I wish I had a better story, but really work got the better of me. Actually, work got INSANE and drained any energy I had for blogging (resisting the temptation to strangle everyone around you is quite energy-intensive it turns out!). The end of 2013 was hella stressful and I felt all the worse for not having a creative outlet, so I was incredibly grateful when my blogging buddy, Jessica from One Part Plant, got in touch and politely told me to get over myself ! I mentioned to a couple of my friends that I was thinking of getting back onto the blogging bandwagon and overwhelmingly the response was “duh and/or hello”. So, here we are, new website, new ideas, lots of energy (despite work being a sh*tshow 90%of the time), and I hope you’re as excited as I am for Peaches and Greens V2.0! You can expect lots more recipes, as well as cool new features, and some new friends! It’s gonna get real!


I wanted to start out the way I mean to continue, so I’m bringing out the big guns for this first recipe. Chocolate. Rosemary. Almond. Butter. AKA, the best thing you’ll ever put in your mouth. This was inspired by a peanut butter that my brother got me for my Christmas as part of a gourmet vegan hamper. I can’t for the life of me remember what the brand was, but it was out of this world good. It’s was also extortionate, so I developed this budget friendly version and swapped out the peanuts for the better-for-you option of almonds. I like to spread it on pears or apples. Strawberries work too. I made a lot of people taste test this, and  they all went mad for it! Let me know what you think in the comments, or tag me on your Instagram pics using: #peachesandgreens or @peaches_greens



Chocolate-Rosemary Almond Butter
  1. 2C raw almonds
  2. 1T dried rosemary
  3. ½ t salt
  4. ¾C dark chocolate chips
  1. Add all ingredients to your high speed blender and blend on high, using tamper or scraping down sides, until smooth.
  1. You can probably make this in a normal food processor too, it just may take a little longer to reach the desired consistency so be patient.
  2. Store in an air tight container at room temperature. Putting it in the fridge will make it hard to spread but you can warm it up in the microwave if you need to.


Also, I wanted to thank everyone who has encouraged and supported the blog! It really means the world to me. You really open yourself up for a lot of crap (and I do get a lot of crap) when you start putting your life and your thoughts on the internet, so I’m always so appreciative when someone says something lovely. An especially big thanks to my mum, Ashley (see you soon, boo!), the baddest bitches LL and LP, T for not killing me, Lizzy and ‘the Irish’ (which includes the token Americans), the lovely and talented Brennan, the plantastic Jessica, and anyone else who I have forced to taste-test one of my concoctions, particularly when still in the experimental phase! 

I really hope you enjoy having a look around the new blog. A few things are still ‘under construction’ in the background but I was too excited not to share things with you! Let me know what you think!

I’ll be back soon with a special giveaway,  but until then, be well!

Laura xx


Nutrition & Wellness Consulting

Ahoy mateys! Just wondering, how are those New Year’s resolutions going?? Know anyone who switched to a plant based diet and is basically subsisting on chips and Oreos? I mean, they do have a new cookie dough flavour, so I don’t blame them, but I digress! I’m delighted to introduce Peaches and Greens Plant Based nutrition and wellness consulting!

Whether you need a total diet overhaul, or just need a little encouragement to take your healthy eating to the next level, Peaches and Greens plant-based nutrition and wellness consulting can help you meet your goals. Yup, finally putting that doctorate to good use!

Nutrition Coaching w/ P&G!

Leave me a comment, or email me at for plans and prices! This can also be done remotely for people who live far away!

I’ve been working on SO MANY recipes that I’ll be posting as soon as the new site is ready! Keep an eye on my Instagram for sneak previews!

Be well,

Laura xx