26.6.17

Soba Noodle Salad


I love this salad so much that I could have it for lunch everyday! I am happy I made enough yesterday to have some leftovers for lunch today. :)

This salad is so colourful and would be great to bring to a dinner party or a picnic! 

You can add tofu to it too if you want some extra protein!

Soba Noodle Salad:
Serves 3-4 people.

Ingredients:
  • 180gr of soba noodles
  • 1/2 red capsicum
  • 1 carrot
  • 1/2 cup of diced red cabbage
  • 1 cup of diced snow peas
  • 1/2 cup of diced coriander
  • 1 tbsp of tamari sauce
  • 1 cm of ginger grated
  • 1 tbsp of tahini
  • 1 tbsp of sesame oil
  • 1/2 lime juiced
  • 1-2 tbsp of sesame seeds
Steps:
  1. Boil a pot of water and cook your soba noodles for 3-4 minutes once the water is boiling. Be careful not to over cook them.
  2. Chop your carrots, capsicum, snow peas in small sticks and mix them with the diced red cabbage and coriander.
  3. In a jar/mug/cup mix the tamari, sesame oil, ginger, tahini and lime juice.
  4. In a salad bowl, mix the cooled down soba noodles, vegetables and the dressing. 
  5. Dress with sesame seeds, coriander (or mint!).
I hope you enjoy my recipe. Let me know if you make it! tag me @healthyfrenchwife on isntagram or comment below! thank you xx





Running Post

I am not sure if anyone is interested but I thought I would do a blog post about running. It is my own blog after all I should be able to share what I feel like!

I have been quite addicted to running lately. It is my favourite way to exercise and since becoming a mum a great way to have some "me time". I have been running on and off for the past 5-6 years completing quite a few fun runs ranging from 5k to 14km but I have not run much at all since giving birth to my twins. Almost 2 years ago!

This year I only started running in April and have been going for early morning runs before my husband and twins wake up at 5h30/6am 2-4 times per week and I do a "long run" on Sundays. I started very slowly and not running more than 10-20 minutes just to get my fitness back up and get into the habit of waking up early and going for a run in the dark. I have been using the Nike+ Run Club app and their coaching program.

I have found after a weeks it is my favourite moment of the day (although coming back and jumping in the hot shower and sometimes back into bed is amazing too!) The days I go for runs I am much happier, calmer, more patient with my cheeky twins and more energised.

A long time goal of mine has been to complete a half marathon. I decided to sign up and do the Perth City 2 Surf Marathon at the end of August this year. It starts in Perth city, goes around Kings Park and finish at the beach! 21.1 km will definitely be very hard but I am excited to see if I can do it!

So I have 9 more weeks to go and increase my long runs while staying injury free and in the meantime I will keep making lots of yummy healthy vegan recipes! Because the best thing about running lots is able to eat all the food I want haha

I will post a few more blog posts about running and training for a half marathon while eating vegan. In the meantime let me know if you like running? have you done a half marathon?



Clairexxx


24.6.17

Vegan Blueberry Lemon & Poppyseed Loaf

This recipe was a huge hit on my Instagram page. So thank you everyone for loving this recipe and my picture so much! It has been a few weeks since I made it so I think it is time for me to make this loaf again this weekend. I love baking or making something sweet over the weekends. Do you do too? I love sharing a slice with my hubby and twins for afternoon tea!



Recipe:

2 cups of wholemeal flour
1/2 cup of rolled 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 needed
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.
Top with coconut yogurt (optional)



20.6.17

Vegan Lemon & Acai Cashew "Cheesecake"


This double layered cheesecake was so delicious! I made it filming myself to do an Insta story takeover on The Feedfeed vegan channel. I am so lucky to have been given this opportunity and to also be an editor at The Feedfeed for their vegan cheesecake feed.

I hope you will enjoy my vegan cheesecake recipe.

Ingredients:
Crust:

  • 1 cup of raw cashews
  • 1/3 cup of coconut flour
  • 1/3 cup of brown rice malt syrup
  • dash of vanilla and sea salt
Filling:
  • 2 cups of raw cashews soaked for 24 hours in water
  • 1/2 cup of nut milk of your choice
  • 3 tbsp or more of rice malt syrup
  • 1 tbsp of nutritional yeast to give it a "cheese" cake flavour (optional)
  • 1/2 tsp of vanilla paste
  • pinch of sea salt
  • 3 tbsp of melted coconut oil
For the lemon layer:
- 1/4 cup of lemon juice
-1 tsp of lemon zest 
(optional: 1/2 tsp of turmeric for a yellow colour)

For the Acai layer:
- 2 1/2 tsp of Acai powder or if you do not have it  1/2 to 1 cup of frozen berries

Instructions:
  1. Soak 2 cups of cashews overnight in water;
  2. In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
  3. In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
  4. Place it in the freezer while you make the filling.
  5. For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste. 
  6. Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
  7. Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend. 
  8. Pour the lemon layer on top of the base and set aside in the freezer.
  9. In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
  10. Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum. 
  11. Take out of the freezer 1 hour before serving.
  12. Top with strawberries, blueberries, coconut or any toppings you want. 






17.6.17

Coconut Satay Veggie Curry


In winter I crave lots of soups, curries and veggie stews. I made this Satay coconut curry the other night and it was delicious! Warming, healthy, comforting and quick and easy!

I used coconut water instead of using coconut milk/coconut cream which can be a bit heavy. It was still creamy with the curry paste I made and the peanut butter.

Here comes the recipe:

Ingredients:

  • 1/2 tsp of cumin powder
  • 1 tsp of turmeric powder
  • 1 tsp of paprika powder
  • 1/2 tsp (less if needed) of chilli powder
  • 3 tsp of curry powder
  • 1/2 onion diced
  • 4 garlic cloves
  • 2 cups of coconut water
  • 1/2 cup of peanut butter
  • 2 cm of ginger
  • 1/2 lime juiced
  • 1 tsp tamari
  • salt and pepper to taste
  • 2-3 carrots 
  • 1 can of chickpeas
  • 1 red onion
  • broccolini, broccoli or snowpeas
  • cashews, red cabbage, coriander and fresh chilli to top (optional)
  • brown rice or noodles to serve it with
Steps:
  1. In a blender, add the spices, coconut water, garlic, 1/2 onion, ginger, tamari, chilli, peanut butter, lime and blend until smooth and creamy.
  2. In a large pan, add a little of oil and cook the curry paste for a few minutes on medium heat.
  3. Add in the diced carrots, onion, brocollini and cook covering for a lid until the veggies are soft. Stir often so the paste doesn't stick.
  4. Serve with rice and coriander.

8.6.17

Raw Vegan Chocolate Ganache Tart




I made this beautiful raw vegan tart over the long weekend to celebrate my first year Vegan Anniversary! I made the decision to go vegan for 1 month a year ago and have not looked back! 

The twins are a little cranky and needy today due to a cold so I stay on the computer too much. Recipe for this tart is pasted below. I hope you enjoy it as much as we all did!


Raw Vegan Chocolate Ganache Tart


Ingredients:

Crust:
·      1 cup of raw almonds

·      1 cup pitted dates

·      1/2 cup buckwheat groats raw or any seeds/nuts

·      1/4 cup of hemp seeds or more almonds

·      2 tbsp of cacao

·      2-3 tbsp of coconut oil

·      Pinch of salt


·       
Chocolate Ganache:
·      1 avocado

·      1/2 cup of raw cacao

·      1/2 cup of coconut cream - scooped from the top of a chilled can of coconut cream

·      1 banana 

·      1 tsp of vanilla
extract
·      3-4 tbsp of maple syrup


·      Top with berries, flowers or buckwheat



Instructions:

1. In a food processor mix the nuts, buckwheat and seeds together until finely processed, then add the cacao and the dates, coconut oil and salt and mix for 1-2 minutes. Add ½ tbsp to 1 tbsp of water if required. 

2. Press down the dough in a tart tin with your fingers to shape the crust. (Line your tart tin with plastic wrap or baking paper to make it easier to remove from the tin.)

3. Mix the chocolate Ganache ingredients together in your food processor and mix until creamy and smooth. 

4. Pour the ganache on top of the crust and leave to set in the fridge for 3 hours before serving.






23.5.17

Sun-dried tomato, mushroom & Cashew Ricotta Pasta


Last night was pasta night in our home and I made this sundries-tomato, mushroom and Cashew "ricotta" pasta. It was so good and I am happy that we will be eating leftovers tonight! 

A few asked for the recipe so here is the recipe. It is actually updated from an old recipe I posted back in 2015. 

Vegan Tomato Pasta & Cashew “Ricotta Cheese”- serves 4.
Ingredients:
       1 can of diced tomatoes
       2 tbsp of tomato paste
       1 onion diced
       2 cloves of garlic minced
       2 cups of sliced mushrooms
       1 tbsp dried Italian herbs
       1/2 cup of chopped sundried tomatoes
       1 tbsp olive oil
       1 tsp chili flakes
       a packet of spaghetti or fettuccine pasta
       salt and pepper to taste
       fresh basil

Cashew Ricotta Cheese:
       1 cup of soaked raw cashews in water (minimum 2 hours- best overnight)
       1/2 cup of water
       2 tbsp of nutritional yeast 
       1/2 tsp of salt
       1/2 tsp of garlic flakes

Instructions:
1      Boil some water and cook your pasta following the packet instructions.
2      Cook the onion and garlic in a pan with olive oil.
3      Add in the mushrooms.
4      Add the chili flakes, dried herbs and cook until mushrooms and capsicum are cooked.
5      Add in the sundries tomatoes and the can of diced tomatoes and simmer on low heat.
6      Once the pasta is cooked, drained and mix with the sauce. 

For the cashew ricotta:
1      Rinse and drain the cashews. 
2      Mix the cashews in a blender with the water, salt and nutritional yeast until creamy.
3      Serve a large dollop on each pasta bowl to add a cheesy creamy factor!
  

I hope you enjoy this healthy vegan pasta with the cashew Ricotta. 

14.5.17

Healthy Vegan Crepes with Coco2 by Pure Harvest

To celebrate my second Mother's Day as a twin mama I decided to make some vegan crepes. It had been so long since I last had crepes. I forgot how time consuming they can be with crazy toddlers running around!But they are worth it!

I made them on saturday afternoon so I could enjoy my Sunday celebrating Mother's Day not cooking in the kitchen for a change!

I hope you all had a lovely weekend and a great Mother's Day. I got a breakfast cooked by my husband and some avocado/toast slippers haha and lots of kisses and cuddles which are definitely the best gifts!

I made 2 batches of the crepes so I could have some to eat on saturday night with some Pure Harvest Coco2 coconut & cocoa spread and fresh strawberries and I also made a "Crepe Cake" for Sunday lunch.



I will include both recipes below.

Vegan Crepes:
make 10-15 depending on the size of your pan. I have a crepe pan so they are a little larger and I made 10.

  • 1 1/2 cup of wholemeal flour
  • 2 tbsp of rice malt syrup  - I used the one from Pure Harvest.
  • 1 tsp baking powder
  • 2 cups of nut-milk (I used almond unsweetened)
  • 1 tbsp of olive oil
  • 1 tsp of vanilla extract
  • zest of orange (optional)
Steps:
  1. In a bowl mix all the ingredients tougher whisking well to remove clumps of flour.
  2. Grease a pan with olive oil spray or coconut oil spray for ease.
  3. Pour enough batter to cover the whole pan but not too much so they stay thin. Move the pan with your wrist to spread it around quickly.
  4. Cook a few minutes each side and flip with a spatula. Take your time but watch them carefully. (The first 1 or 2 are always had to do but then it gets easier).
  5. Cook the remaining of the crepes and top with your favourite toppings. 


Toppings: Pure Harvest Coco2 coconut & cocoa spread, strawberries or coconut sugar and lemon juice.

To make my Crepe Cake:
I used 10 crepes and spread some Pure Harvest Coco2 coconut & cocoa spread in between.
I topped them with whipped coconut cream and fresh strawberries. So easy but so delicious!

Please note this post was sponsored by Pure Harvest and they supplied me their Pure Harvest Coco2 coconut & cocoa spread.




7.5.17

Healthy Little Tummies Ebook Launch


After spending 4 months worth of "nap times" working on this little project I am excited to announce my new ebook called Healthy Little Tummies is now out!!

35+ healthy, plant-based, allergy-friendly and toddler-approved recipes!

  • PLANT-BASED NUTRITIOUS RECIPES FOR TODDLERS AND YOUNG CHILDREN
  • Recipes tested and APPROVED by my own toddler twins!
  • 35+ RECIPES including breakfasts, mains and sweets
  • ALLERGY-FRIENDLY :Lots of nut-free and gluten-free friendly recipes and all dairy and egg- free
  • Suitable for children aged 12 months +
  • Suitable for vegan and non-vegan families
  • Recipes developed and styled by myself
  • Buy it now by clicking here





3.5.17

Vegan Apple Tarte Tatin

I shared this healthy Vegan Apple Tarte Tatin on my Instagram page this week. Vegan, refined sugar free and made using only a few ingredients. You will love it! I bought some more apples to be able to bake it again. I enjoyed sharing it with my family before my mum flew home.

Tarte Tatin was made by my maternal grand-mother and great grand-mother and probably by her mother too. They lived in Normandy a region well-known for Apple desserts in France. Although their version is made using white sugar, butter and creme fraiche!

Vegan Tarte Tatin Recipe:
Serves 4-6

Ingredients:
  • 4 Granny Smith apples,
  • 1/2 tsp of cinnamon
  • 1/2 tsp of vanilla
  • 1/2 tbsp of coconut oil
  • 1/4 cup of coconut sugar 
Crust: 
  • 1 cup of wholemeal flour
  • 1/4 cup of cold water
  • 1 1/2 tbsp of coconut oil

Steps:
1. Pre-heat your oven to 200 degrees Celsius,
2. In a bowl mix the crust ingredients together until it forms a ball and leave in the fridge while you cook the apples. 
3. Peel and slice the apples and cook them in coconut oil with the cinnamon on slow heat stirring often so they don't stick for around 5 minutes.
4. Once they are soft add in the coconut sugar and stir for a few minutes. 
5. Leave them to cool while you roll the pastry dough with a rolling pin. I like to do it between 2 sheets of baking paper if it sticks. 
6. Cut the dough in a circle using the cake tin as a model.
7. Lay the cooked apples at the bottom of a cake tin and place the dough on top. 
8. Cook for 15-20 minutes at 200 degrees. 
9. Serve warm.





1.5.17

Tips for Raising Healthy Eating Children



As a mum I know how difficult it can be sometimes to feed my toddlers. They eat quite well but are starting to show signs of being more picky and reject new foods. I have studied this behaviour in my Master of Nutrition and thought I would do a quick blog post on some tips to feed picky eaters. I will also publish a recipe ebook full of healthy recipes in the coming week! 


Picky eaters experience what is called food neophobia, the scientific term used to describe the initial rejection of new foods. It is common in children around two to three years of age. 


Repeat exposure and opportunities to consume new foods is important to increase liking and acceptability of new foods, with 5–10 exposures often required and avoid long lasting rejections of some foods.
When feeding toddlers and children remember that the parents have the responsibility to decide on what food is served, when the food is served (best to use strict mealtimes), and where it is served (best to eat at the dining table as a family). The child then decides how much they want to eat depending on their hunger and whether they will eat any at all. 



Strategies for encouraging healthy eating behaviours:

Parental modelling:

Where, when and what you eat a mum is very important. Children will model their eating behaviour on yours. If you snack all day and do not sit at the table they are less likely to want to sit in their high chairs and finish their plates. When it comes to healthy eating, the best thing you can do as a parent is to be a good role model. 

The twins eat the same smoothies, lunch and dinners as I do most of the time. I also try to emphasise how delicious and good for us are the vegetables and fruits. 

Routine:

Children thrive on routine. I am very much into routines as a twin mum and I do the same for their meals and food. I like eating every day at the same time and they probably do too! I also try to avoid too many snacks like rice crackers in between meals so they are hungry for lunch and dinner. 


Repeat Exposure:

Children sometimes need 5 to 10 exposures to a new food before liking it! A good way to increase likelihood of them embracing the new food is to try different ways of serving the food. For example in a smoothie, raw, roasted, in a pasta dish... Finger food can also be helpful in making a child feel independent and eat on their own. 
I also found using a different plate, cup or cutlery helps them enjoy some foods more too!

Reduce Over Snacking:

Frequent meals are important to avoid having a child who is over fussy and hungry. Children can also become "hungry" if their blood sugar gets too low. Mix that with a toddler and you can have some terrible tantrums! But over snacking also means your child might not be hungry enough at lunchtime. A young child's stomach is only the size of their fist so small portions are required. Also avoid empty calories like too many rice crackers or processed food. Try to offer fresh fruit and vegetables or a smoothie at one of their snacks. 

I am in the process of writing a Kids Recipe Ebook full of healthy plant-based recipes and I am also planning to write more posts about motherhood, nutrition and toddlers in the coming months as I keep studying my Master of Nutrition. So stay tuned! 

11.4.17

Raw Vegan Chocolate & Raspberry Layered Cheesecake



As promised here is the recipe for this delicious and pretty easy raw vegan chocolate and Raspberry Layered Cheesecake. It was a huge hit with my family to celebrate my Dad's 60th and was made even more special with tons of melted Loving Earth chocolate on top. Any vegan or raw chocolate on top would do. 

I hope you make it and you enjoy it as much as we all did. I already want to make it again! 

Pecan Chocolate Crust:
1 cup of pecans
1 cup of dessicated coconut
3/4 cup of pitted dates
1/3 cup of raw cacao powder
1 tsp of water

Vanilla & Raspberry & Chocolate Layers:
2 cups of soaked cashews overnight in water drained and rinsed
1/3 cup of rice malt syrup
2 tsp of vanilla powder
1/3 cup of almond milk
1/3 cup of coconut oil
1/3 cup of cacao
1/2 cup of frozen raspberries
Toppings: melted vegan chocolate and fresh raspberries
1. Make the crust by blending all the ingredients in a food processor and press down in a cake tin with your hands;
2. Place the crust in the freezer while you blend the soak cashews with the rice malt syrup, vanilla, coconut oil and almond milk.
3. Pour half of the mixture on the crust and place frozen raspberries in the mixture.
4. Blend the leftover cashew mixture with some raw cacao and pour on top of the vanilla & raspberry layer.
5. Place the cake in the freezer overnight or for 3 hours;
6. Melt some chocolate on top and add fresh raspberries;
7. Take out of the freezer 30 minutes before serving or keep in the fridge. 


23.3.17

Raw Vegan Chocolate & Caramel Donuts



If looking for a yummy chocolate treat ahead of Easter why not make these vegan raw donuts? These are gluten free, refined sugar free and get the tick of approval from the husband and the twins! (They only got one bite each!) These are not super healthy and definitely a treat but I donut care!
See what I did here? haha so bad!


Raw chocolate & Caramel Donuts 🍩 
Makes 6 big donuts.

Donuts:

1 cup of almonds
1 cup of cashews 
1/2 cup of coconut 
1 cup of pitted dates
1/2 tsp of cinnamon
1/2 cup of cacao powder
1 tbsp of coconut oil
2 tbsp of water

Caramel:
1 cup of pitted dates
2 tbsp of tahini
1/2 tsp of vanilla
3 tbsp of water 
Pinch of salt

1. In a food processor mix all the donuts ingredients starting with the nuts and adding the other ingredients one by one.
2. Line a donut tin with a sheet of plastic wrap over the whole tin. 
3. Press the donut mixture into the tin and leave to set in the freezer for 30 minutes while you make the caramel.
4. For the caramel mix the dates tahini and water in a food processor until smooth. 
5. Remove the donuts from the pan carefully. It is a bit fragile so take your time and use a knife if need be to dislodge them.
6. Top each donut with caramel and buckinis or crushed nuts or cacao nibs.
7. Keep in the fridge for up to 1 week.

19.3.17

Vegan Pear & Chocolate Galette

Autumn is here and with it some different fruits. I really like pears in Autumn and got inspired on a rainy weekend to make a vegan galette with chocolate and Packam pears. This is one of the best flavour combination and my husband and the twins absolutely loved it. (I treated the twins to a small bite!)

This recipe is vegan and very easy with only 4 ingredients!! 





Ingredients:
1 1/2 cup of wholemeal flour
1/2 cup of cold water
3 tbsp of coconut oil at room temperature
1/2 block of good quality dark chocolate. I used Lindt 85% chocolate.
2-3 medium ripe pears.

Steps:

1. Pre-heat your oven at 200 Degrees Celsius;
2. In a bowl mix the flour, water and oil with your hands and roll the dough flat in between 2 sheets of baking paper;
3. Melt some dark chocolate on the stove or in the microwave for 30-45 seconds;
4. Pour the chocolate in the middle of your crust;
5. Thinly slice the pears and arrange in a circle over the chocolate;
6. Fold the edges of the crust to form a rustic round galette;
7. Cook in the oven for 15 minutes or until golden.


14.3.17

Roasted Eggplant & Quinoa Salad


I am making the most of the last warm summer days to make salads. I love salads but prefer when they are filling like this one with some whole-grains, nuts, dressing and lots of veggies. This salad is a little middle -Eastern inspired but feel free to add your spin on it. 


Ingredients:
  • 2 cups of cooked quinoa
  • 1 eggplant 
  • 1/2 bunch of kale
  • 2-3 cooked beetroots
  • 1 cucumber
  • 1/2-1 red onion
  • 1/2 cup of almonds
  • 1/3 cup of tahini
  • juice of 1 lemon
  • salt and pepper



Steps:
  1. Cook the quinoa and roast the eggplant diced in the oven for 20 minutes at 200 degrees Celsius;
  2. Leave the quinoa and eggplant to cool down;
  3. Cut the kale leaves and massage them with olive oil with your hands;
  4. Mix in a salad bowl, the quinoa, eggplants, kale, diced cucumber, diced red onion, diced beetroots and dress with almonds, tahini, lemon juice and salt and pepper. Add olive oil if you wish. 



8.2.17

Vegan Pink Coconut-Glazed Cinnamon Donuts

I promised you the recipe for these scrumptious vegan donuts so here it is. Baked and healthy they are my new favourite afternoon treat to have with a cup of tea. I hope you will like them too. I think these would be perfect for little girl's parties and for Valentines day too. 

 Pink Coconut-Glazed Cinnamon Baked Donuts


Makes 12

Ingredients:

Donuts:
·      2 cups of whole-wheat flour
·      1 cup of coconut sugar
·      2 tsp of baking powder
·      2 tsp of ground cinnamon
·      ½ tsp of sea salt
·      1 ¼ cup of almond milk
·      1 tbsp of apple cider vinegar
·      2 tbsp of coconut oil
·      2 tsp of vanilla extract

Pink Coconut Glaze:
·      1 can of coconut milk or you can use coconut yogurt.
·      1 tbsp of maple syrup
·      natural pink food coloring or beetroot juice/beetroot powder (around 1/4-1/2 tsp)
·      1 tsp of vanilla
·      Toppings: dried rose petals, shredded coconut

Steps:
1.     Place a can of coconut milk in your fridge while making the donuts;
2.     Preheat your oven to 225 degrees Celsius;
3.     Mix all the ingredients together in a bowl;
4.     In a greased donut pan, pour the batter until two-third full;
5.     Bake for 15-20 minutes;
6.     Leave the donuts to cool;
7.     Mix the glaze ingredients together using the solid coconut milk at the top of the can and a few drops of pink natural food coloring at a time. Leave to melt a little if needed to have a runny glaze.
8.     Dip each donut in the glaze and top with dried rose petals or shredded coconut.


Copyright © 2014 Claire Power. All rights reserved.