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Claire Power
Perth, Western Australia
French/Australian twin mum, healthy plant-based foodie and nutrition nerd.

Strawberry Shortcake Ice Cream Cake

My Recipes
Chocolate And Raspberry Layer Cheesecake With Chocolate Pecan Crust
Birthday Cheesecake for my Dad's 60th. I made it with a chocolate pecan crust topped with a vanilla and raspberry layer and a chocolate layer and on top melted @loving_earth creamy and Salted Caramel chocolate and some fresh raspberries. Everyone loved it on Friday night and sadly I just ate the last slice tonight! It was so special celebrating my dad's birthday with my family and even my sister and her boyfriend were there.
Baked Cinnamon Donuts With Pink Coconut Glaze
Pretty Pink #vegan Coconut Cinnamon Donuts (baked not fried and no icing sugar for the icing!) - they are the perfect way to finish off a relaxing weekend. I would like to enter them to the queen of Vegan donuts @sobeautifullyreal #samscakeoff party even though they are not technically cake!
Quinoa And Carrot Salad
Craving my Moroccan Carrot quinoa salad. (so happy to finally have a carrot emoji!?) I am thinking of making it for@my hubby's family one evening. I think they would like it too! I might even make it for Christmas!
Sweet Potato And Tahini Brownies
Craving a slice of my vegan sweet potato tahini brownie! I have some exciting news as I will be sharing the recipe for them on @beautifulcuisines insta story later today in time to celebrate Thanksgiving in America.
Mushroom Quinoa Risotto
Trying to decide what to cook for dinner tonight. I would love to make this mushroom quinoa risotto again. Or a lentil dhal! I bet my husband would prefer if I made pizzas though since it is Friday pre footy final! The struggle of having a non healthy plantbased husband. I have included the recipe for this vegan quinoa "risotto" in the comment below. And my favourite veggie at the moment are mushrooms! We eat almost 1 kg every week!
Raw Chocolate Cheesecake
Throwback to last sunday's raw cake I made for my twins first birthday. I cannot believe it has been a week already since their birthday! ?? I love the little toddlers that have replaced my newborns but I miss my little babies and I don't like how quick the weeks go by! Before I know it they will be going to school I will switch off from my phone and go explore a healthy cafe in the Perth hills with my little family once they wake up from their morning nap. Wishing you all a beautiful sunday.
Raw Chocolate Tart
This raw chocolate tart was so delicious! It was the perfect way to end a great Easter lunch with my family. I enjoyed eating the leftovers for the past few days.
Chocolate Coconut Tahini Slice With Coconut Chips & Cacao Nibs
My chocolate coconut tahini slice recipe is finally on my blog. Takes 20min to make so still time to make it for tonight's celebrations! Vegan, refined sugar free and gluten free of course
Slow mornings are my favourite type of mornings! This morning I made us healthy vegan French toast with berries 🍓 and coconut yogurt with my trusted coffee on the side for my mummy ritual! 🍓☕️ I love Republica Coffee pods taste and quality and I love the fact the pods decompose at the same rate as an orange peel, just place in your regular bin and you're done! No cumbersome recycling program or compost bin required. Everyday low price of $5 at Coles! @republicaorganic @colessupermarkets #republicaorganic #republicapartner
I made another one of my vegan Blueberry lemon & poppyseed bread! Perfect for a sunday afternoon treat. 👌🏻 I am trying to empty my pantry before we move so I need to do lots of baking hehe but noone is complaining 😉😋 I hope you had a nice Sunday! I will pop the recipe for you here. 💗💗 and thank you to @thrivemags for the feature! 🌸💗 Vegan Blueberry Lemon & Poppyseed Loaf 2 cups of wholemeal flour 1/2 cup of oats 1 cup of soy milk or nut milk 2 1/2 tsp of baking powder 2 tbsp of lemon juice or 4 drops of lemon essential oil 1/3 cup of olive oil 1/2 cup of coconut sugar- more if you have a sweet tooth! 1 tsp of vanilla extract 2 tbsp of poppyseeds Pinch of salt Zest of 1 lemon 1 cup of frozen blueberries 1. Preheat your oven to 200 degrees Celsius and line a loaf tin with baking paper, 2. In a bowl mix all the dry ingredients together and add the nut milk, lemon juice and olive oil, 3. Mix together and gently fold in the blueberries. Do not over stir. 4. Place in your loaf and cook for 45-50 minutes until a skewer inserted is clean. 5. Leave to cool completely before slicing.