roasted carrots with parsley-cilantro pesto

Also known as that-recipe-I’ve-been-eating-on-repeat-for-three-days-because-I’m-completely-obsessed.

Roasted Carrots with Parsley + Cilantro Pesto //

I can’t stop.

Roasting the carrots coaxes out their natural sweetness and intensifies their delicious, subtle flavour. They become beautifully tender and soft inside, and their crisp, roasty ends are seriously addictive.

Roasted Carrots with Parsley + Cilantro Pesto //

All you need to do is toss them with a bit of oil, sprinkle with salt and shove them in the oven for half an hour; they’re the perfect easy, quick side dish! Or not.. I’d happily eat an entire plate of them and call it dinner!

Roasted Carrots with Parsley + Cilantro Pesto //

Oh, and this pesto – don’t even get me started. Those verdant leafy greens turn in to a delicious pesto which has a gorgeous hue, a wonderfully spicy flavour, and goes with absolutely everything. I’ve been spooning it on anything and everything in sight, but ladled over these tender, roasty carrots definitely has to be one of my favourite ways to enjoy.

Parsley + Cilantro Pesto (dairy-free) //

You can make the pesto a few days in advance if you wish and store it in the fridge until you need it (although it might end up being eaten before it gets to the carrots!). Enjoy!


roasted carrots with parsley-cilantro pesto


Prep Time: 10 minutes

Cook Time: 30 minutes


Ingredients (serves 4)

    For the Roasted Carrots

    • 1kg (2lbs) carrots, trimmed and peeled
    • 2 tbsp olive oil
    • 1/4 tsp salt

    For the Pesto

    • a large handful of cilantro
    • a large handful of parsley
    • 1/4 cup pine nuts
    • 2 garlic cloves, peeled
    • 1/4 tsp salt
    • 1/2 cup olive oil


    1. Preheat the oven to 350F/180C.

    2. Place the carrots on a lined baking sheet, drizzle over the olive oil, and sprinkle the salt on top. Use your hands to mix until every carrot is evenly coated, then roast them for 30 minutes, until tender and starting to caramelise.

    3. To make the pesto, place all the ingredients except the olive oil in a food processor and whizz until smooth. While the food processor is running, slowly drizzle the olive oil in through the feeding tube.

    4. Spoon some of the pesto over the carrots and enjoy. Leftover pesto can be stored in an airtight jar in the fridge for up to 3 days.

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    chocolate hazelnut truffle squares

    This week, I had the privilege of guest posting over at Juli’s incredible blog, PaleOMG! To get the recipe for these, simply follow the link at the end of the post. Enjoy!

    I know, I know, four layers in one little bite-sized square may sound excessive, but being asked to guest post by one of your absolute favourite people and food bloggers definitely calls for a celebration!


    And when there’s chocolate and hazelnuts involved, there can never be enough layers..

    There’s the dark, dense, nutty base layer, which is smothered in a thick, fudgy, buttery, decadent mixture of silky smooth hazelnut butter, rich cacao powder, fragrant vanilla extract, coconut oil, almond milk, and maple syrup, then sprinkled with a smattering of toasty, fragrant chopped roasted hazelnuts and finally, generously drizzled with silky dark chocolate.

    In one bite, you’ve got the toasty crunch of hazelnuts, the fudgy, melt-in-your-mouth, dark chocolate hazelnut truffle mixture, and a hint of the slightly chewy, nutty base… perfection!


    These were inspired by my Ferrero Rocher Truffle Recipe, which, although extremely delicious, are a little time-consuming. Considering the rate at which they mysteriously disappear whenever I make a new batch, I needed to find a way to make them a little faster and easier to make. Well, mission accomplished!

    These freeze really well too, so they’re great to make in advance for when you need a sweet treat or for when you’re expecting guests! Just keep them in an airtight container and let them defrost in the fridge for a few hours before serving.



    Grab the recipe over at PaleOMG

    lemon + ginger shortbread

    Even though it’s half-hailing, half-snowing, and utterly horrible outside at the moment, I can at least pretend it’s spring..

    Lemon Shortbread (grain/dairy/egg/refined sugar free) //

    I absolutely adore these few weeks bridging the dark, dreary days of winter and the bright, cheery days of spring. I feel the days stretching out, see the beautiful array of colourful flowers starting to bloom, and am blasted by the chilly air the minute I venture outside!

    Plus, it gives my a legitimate excuse to add plenty of bright colours and zesty flavours to everything in sight, which can only be a good thing, especially when it results in this buttery, crisp lemon & ginger shortbread!

    Lemon Shortbread (grain/dairy/egg/refined sugar free) //

    The longer days also mean that I have a few more hours of daylight to photograph cookies in case an, ahem, purely hypothetical cat happens to jump on the countertop while I’m upstairs setting everything up and eats eight of the twelve shortbread cookies…

    Lemon Shortbread (grain/dairy/egg/refined sugar free) //

    I really didn’t think I’d be able to recreate that crisp, buttery texture of proper shortbread without either grains or dairy, but after a little fiddling around with starch levels and coconut oil amounts, I’m extremely happy with the end result!

    Sweet and crumbly, the addition of lemon zest and ginger brightens them up and adds to their light, snappy texture. You can definitely play around with the flavours here as well – removing the ginger, substituting orange zest, and drizzling the cookies with dark chocolate would be wonderful!

    Lemon Shortbread (grain/dairy/egg/refined sugar free) //

    Feel free to roll the dough out a little thinner and use cookie cutters to cut out some shapes instead – just make sure to keep your eye on them as they bake because they’ll probably only need 8-10 minutes! Enjoy!


    ginger lemon shortbread

    Prep Time: 10 minutes + 30 minutes chilling time

    Cook Time: 15 minutes


    Ingredients (12 cookies)

    • 1 cup ground almonds
    • 1/2 cup arrowroot starch
    • 1/4 cup coconut flour
    • 1 tsp vanilla extract
    • 1/4 tsp baking soda
    • 1/8 tsp salt
    • 1/3 cup maple syrup
    • 1/3 cup deodorised coconut oil (you can also use butter if you are able to consume dairy)
    • zest of 1 lemon
    • 1 tsp ground ginger


    1. Sift the flours into a bowl, then stir in the remaining ingredients and mix well to combine into a soft dough.

    2. Wrap the dough in plastic wrap and place in the fridge for 30 minutes to firm up.

    3. Preheat the oven to 160C/325F.

    4. Roll the dough to about 1/2 inch thick between two pieces of parchment paper, then cut into twelve equal rectangles. Use a fork to gently poke a holes in the tops of the cookies if you want to!

    5. Carefully transfer the cookies to a lined baking tray, then bake for 15-17 minutes, until golden brown. Let cool for 10 minutes and enjoy!

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    spiralized beetroot noodle salad with orange vinaigrette

    Who became so obsessed with the gorgeous beets at the market that she bought five bunches and subsequently ate nothing but beets for the majority of this week?

    Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette //

    That would be me…

    After roasting, boiling, steaming, and sautéing so much that I’m convinced my hands will forever be stained bright red (tip: wear gloves!), I think I’ve finally settled on my absolute favourite way to turn wrinkly, dirt-ridden beets into long, twirly strands of crimson deliciousness. Magic! Well, that and a spiralizer..

    Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette //

    Who could resist that gorgeous crimson colour?!

    Just make sure you don’t try to balance a baking sheet full of beetroot noodles on your knee whilst attempting to take a decent photograph with your left hand (even though you’re right handed) and artistically pick up a handful of noodles with your right hand… it looks a lot less ooh-pretty-beetroot-noodles-y and a lot more red-stains-all-over-the-carpet-y. Not that I’ve ever been in that situation, of course…

    Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette //

    Swirly beet noodles drenched in the zesty deliciousness of an orange vinaigrette and tossed with bright, peppery arugula –  fruity and crisp, it’s the perfect combination of sweet, earthy roasted beets, flavourful greens, and juicy oranges. Not only are the simple, seasonal flavours stunning, but the gorgeous colours mean it looks mouthwateringly delicious as well!

    Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette //

    Hand me a shovel!


    spiralised beetroot noodle salad

    Prep Time: 15 minutes

    Ingredients (serves 4)

      For the Salad

      • 4 beets, cooked, peeled, and trimmed (either roasted or boiled)
      • 1 tbsp sesame seeds
      • 1 cup arugula leaves

      For the Vinaigrette

      • 3 tbsp olive oil
      • juice and zest of one orange
      • 1 tsp mustard
      • 1 tsp honey
      • 1/4 tsp salt
      • 1/8 tsp ground black pepper


      1. To make the dressing, place all the ingredients in a small jar, seal tightly with the lid, and shake until well combined!

      2. Using a spiraliser or julienne peeler, cut the beets into long, spiral pieces and transfer to a large bowl. Add the arugula, then add all the dressing and the sesame seeds.

      3. Toss gently and serve immediately. Enjoy!

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