Chocolate fridge cake  Chocolate fridge cake is ideal if you're hosting a kids' party (be sure to make enough for the grown-ups too!) Ingredients 1 oz (30g) margarine1 rounded dssp golden syrup2 fl oz (60ml) soya milk3 1/2 oz (100g) plain chocolate3 oz (85g) digestive biscuits, broken up1 oz (30g) raisins1 oz (30g) dates, chopped … Continue reading Chocolate fridge cake →

Chocolate and miso mousse with sesame brittle  With its subtler flavour white miso lends itself to the richness of chocolate. Serves 4. Ingredients For the chocolate & miso mousse:  200g dark chocolate 70g Medjool pitted dates250ml pack coconut cream½ tbsp Tideford white miso For the sesame brittle:  50g sesame seeds150g caster sugar Method  Melt the chocolate … Continue reading Chocolate and miso mousse with sesame brittle →

Cherry basil crumble bars  https://diethood.com/wp-content/uploads/2014/02/Basil-and-Cherry-Pie-Crumble-Bars-Diethood.jpg This recipe is from The Great Vegan Bean Book. It’s the beans that allow the crust to be oil-free, but it’s the cherries and basil that make them extra special. Makes 12 bars Ingredients For the crust 1 cup (179g) cooked white beans1/2 cup (55g) slivered almonds1/2 cup (48g) rolled oats1/2 … Continue reading Cherry basil crumble bars →

Call it green energy — by giving every employee a plant, engineer Mike Robinson created an environment where both humans and their leafy friends thrive. Plus, 9 recommendations for hardy, hard-to-kill plants to call your own. This post is part of TED’s “How to Be a Better Human” series. Besides a paycheck and reasonable hours, … Continue reading Why every desk at your office should have a plant →

What does it mean to be “good” at stress? Does it mean you don’t get stressed out? That you stay calm under pressure and bounce back from adversity? Actually, no. The truth of stress as I’ve researched it shows two important things. Firstly, that trying to avoid it is fundamentally counterproductive. Secondly, that thinking that … Continue reading How to be good at stress →