I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Carrot and apple salad

A recipe from my mother’s stable and probably my favourite salad of all time (I do have a sweet tooth though). The genius part of this salad is the sweetened lemon juice, which gives a mouth-filling juiciness to the whole dish. I can eat a mountain of this, it’s fantastic – and my son even begs for me to make it, which I can say without understatement is unusual for a vegetable-based dish.

Serves 4 (or perhaps one of me)

2 large carrots
4 small apples
1 lemon
2 tbsp boiling water
2tbsp sugar

Finely grate the carrots and apples and place in a serving bowl. In a small cup, place the sugar and boiling water. Stir until the sugar has dissolved, then add the squeezed juice of the lemon. Mix together, then pour over the grated carrot and apple and stir until all is well combined.