How to Make Healthy Vegetarian Foods Recipes

I love this photograph taken by my husband in my first year of blogging.   The blueberries which are cupped beautifully in the hands of my nephew are from my garden which makes this picture even more more memorable for me.  So back to 2015, and I am pleased to say that half of the blueberries in this Galette are homegrown, and the other half are from the  Fruit Machine.  The size of the blueberries from the grocery van and mine were vast.  I had some apples at home, as you can see they have shrivelled, but the end result of the galette was oozy luscious blueberry kiss.  The galette is not the neatest I've ever made, but it was like a sugary cosy blanket for the fruit inside.  D has requested that I make it again, I shall - just with different fruit.  You may be interested to note that around this time last year I shared this  Wild Blueberry Swirl Bundt Cake  for Vegan Mofo, so with the prompt being blue - I thought why not s...

A couple of weeks back I made a  Parsnip Pie with Edible flowers , I have also been tucking into a bowl o f  Parsnip Porridge for those days when I have been home alone for breakfast. This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream. What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste. In place of the carrots you can have Swede, beetroot or carrots. The golden caster could be demerara sugar, coconut sugar, honey, maple syrup Nuts - walnuts, pecan, almonds  Additional spices, nutmeg, ginger, mixed spices,  And of course you can veganize it too. Just experiment.  I am sharing this with Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food For All and; Food Year Link Up hosted by Charlotte's Kitchen for Br...