I made this soup on Sunday morning for a Christmas get together with some of my best girlfriends. I was in charge of the starter and the other ladies were in charge of either the crackers, festive napkins, mains, desserts or bubbles and together we enjoyed a total feast.
I was tasked by Graze (a snacking company I consult for) to produce a delicious tasting nut butter that had a festive and Autumnal feel, and this was the outcome.
If you like almond butter, peanut butter, or any nut butters and you love chai teas and anything that reminds you of festive times, then you’ll LOVE this creation as it is a blend of the two. I’ve been enjoying it on sliced pears, a spoonful in with my smoothies, on toasted seedy bread with some banana smashed on top or on top of an afternoon bowl or porridge if I’m wanting something warm and comforting.
This soup has become one of my favourites to make this autumn. It’s so creamy, warm and comforting in the cooler months and it’s one of those recipes that so nice to have stashed away in your freezer for when you get back late at night and you just want to throw together something warming, snuggled up on the sofa drinking it out of a mug.
Butternut squashes have a thick skin compared to other squash where the skin can be eaten. After you peel the outer skin of the butternut squash, you reveal it’s golden yellow and slightly orange interior, which is the considered the edible flesh of the squash.
Before I clock off for the weekend I wanted to share with you this d e l i c o u s recipe for the chocolate beauties I created yesterday afternoon in my kitchen when I was working from home in my afternoon cup of tea break!
If you’ve been following this blog for a while or you know me personally, you’ll know hummus is one of my favourite foods. We had it as a starter at our wedding which two of my bridesmaids made from scratch (a whole 6 kilos worth!! ….amazing friends) and it’s usually knocking about in our fridge to go with salad wraps or to enjoy as a quick snack with some carrot and cucumber sticks. I went to Israel the other weekend for a friend’s wedding and was inspired by all the different kinds of hummus they cook up over there so I created this little beetroot hummus gem. Not only does it look incredible, but it tastes delicious too.
It’s just under T H R E E weeks now until I get married (!) so smoothies, juices, soups and religious vitamin taking have gone up a notch to make sure my skin, energy and immune system are extra looked after!!
I have been batch making everything and freezing it wherever possible as life goes on when you are planning your own wedding and I’ve been here there and everywhere with work projects and nutrition speaking engagements overseas so I’ve had to get ultra organised – much like you I expect with your busy world!
At the weekend I got rather excited about this recipe, and then it went and rained on us ☔️
Still, this quick mango, coconut and passion fruit ice cream will be a winner for the sunshine-filled days ahead this summer and I hope you love it!
The coconut and mango give it a real tropical flavour, and the addition of the passion fruit gives it a special zing! I make this recipe for mid-week or weekend desserts when I have friends over and I don’t have time to knock up something that takes too long, and I usually sprinkle flaked almonds and desiccated coconut on there too or some sunflower seeds for a touch of protein.
It’s been a while since I shared a baked recipe or sweet recipe on the blog, but it’s been worth the wait as these were a mid-week night winner this week.
I made these muffins for my mum’s birthday on Tuesday and we enjoyed them with some candles and a happy birthday sing-song around my kitchen table with some of my family and they were devoured by all! They were indulgent and treaty, but 100% healthy, proving you can totally have your cake and eat it, but you can also do it in healthy style and it can do your body lots of good at the same time!
In the weeks leading up to my wedding day, when life is slightly more mad and busy compared to usual and when I want to take extra care of my nutrition, these frittatas are saving my body and my time! They also taste so so delicious so I’m really looking forward to you making it and enjoying it as part of your morning or lunch routine.
I doubled the recipe I’ve shared with you today and cooked up two big frittatas which each make up four meals, so they’re the PERFECT dish to make on a Sunday to ensure your mid-week breakfasts or packed lunches are looked after.
I am on the smoothie bandwagon at the moment and made this concoction the other morning and thought I’d share it with you as it’s not only a beauty on the eyes, but it tasted amazing and took 2 minutes to make.
Hi! Welcome to Jessipes. I'm Jess, the nutritionist & creator of all the recipes you see on this blog.
The goal of this site is to inspire you to live with an abundance of health and happiness, dieting and calorie counting FREE!
All the recipes on this blog are whole food based and free from gluten & refined sugar. The side effect of this way of eating: tons of energy, weight loss where weight loss is due, clear skin and a natural "glow" because we are nourishing your body from the inside out.
Great to virtually meet you, and I hope you love the recipes and enjoy the tips I share. Thank YOU!
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