As we wind down summer and head into fall, don’t hang up your gardening gloves just yet, there is still plenty to do! Fall is great for planting because the air is cool but the
The herbal bed: Katie Scott’s psychedelic flora and fauna – in pictures
Nike trainers sprout plants and French perfumiers inspire by mysterious scientific icons in Katie Scott’s visions that take botanical illustration into the digital age
Plant Combinations: How to make unforgettable plant pairings
Make awesome plant combinations, step-by-step. Learn how to use contrast, color, texture & form to make unforgettable plant combinations in your garden.
This high-protein quinoa pizza crust recipe only requires 5 ingredients�and they’re all pantry stapl
Intimidated by cauliflower crust? Try this gluten-free alternative instead.
Grow a Cut Flower Garden for Homegrown Bouquets
Tips on how to grow a cut flower garden including how to layout your garden, amending soil, and flowers to choose for scented bouquets
Vegan Chocolate Mousse
This vegan chocolate mousse is rich, creamy and incredibly easy to make. It's high in protein thanks to the tofu, refined sugar free and perfect for a healthier dessert!
NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic
Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming the broccoli - it's really worth making just for the dressing!
Hashbrown Casserole
This Hashbrown Casserole is the ultimate comfort food that everyone, even pickiest kids will be craving in no time. No one would ever guess it is entirely vegan, it tastes just like the real deal. Seriously I could eat this almost everyday, it is rich, satisfying, and just absolutely delicious.
