Cucumber Elderflower Gimlet

Refreshing cucumber, St. Germain and Hendrick's gin cocktail recipe.

It’s been unseasonably warm here in Kansas City. As much as I want to dust off my boots, I’ve decided to embrace the warmer weather and milk it for all it’s worth. It’s sunny and 70 degrees today! How could I complain?

I wanted to share this refreshing cocktail with you, in the hopes that you’ll savor this warm weather with me. Let’s sit on the patio and enjoy a cool cucumber drink. There’s still plenty of time for pumpkin spice everything.

cocktail ingredients

What is a gimlet, you ask? It’s like a martini, but with lime juice instead of vermouth. This version has been my sipper of choice lately, which was inspired by an elderflower martini that I enjoyed with Tessa in Minneapolis. It’s made with cucumber-y Hendrick’s gin, St. Germain elderflower liqueur, fresh lime juice and cucumber.

Continue to the recipe…

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Kale, Apple & Goat Cheese Salad with Granola “Croutons”

Nutty granola croutons complete this salad made with massaged raw kale, crisp chopped apple, and crumbled goat cheese tossed in a tangy lemon dressing.

This post is sponsored by The Quaker Oats Company.

Apple season is here! I’m usually so sad to see summer (and its glorious produce) go, but I’m actually looking forward to slowing down this fall. I’m going to bust out my cozy jackets and boots from their hiding places and take Cookie out to admire the changing leaves.

To celebrate the beginning of fall, I made a big kale salad with chopped apple and a lemony maple and mustard dressing. Goat cheese, cranberries and savory granola—yes, granola on a salad—round it out and make this salad a full meal.

granola croutons ingredients

I’m fully smitten with this granola-as-croutons concept, since I never have a loaf of crusty bread when I need it. You can toss it together in no time at all, and you’ll end up with plenty for two salads. As you’ve probably heard already, old-fashioned oats offer a number of beneficial qualities—they’re a good source of fiber, vitamins and minerals—so these croutons are more redeeming than most.

I’m also excited to announce that I’m teaming up with Quaker to promote their More Taste, Less Waste campaign, in partnership with the James Beard Foundation. The idea is to combine produce that often languishes away unused with oats, which are likely in your pantry.

Think apples, butternut squash, potatoes, pumpkins, spinach and kale—I’m cringing because I know I’ve let it happen. An astonishing 130 billion pounds of food gets thrown away each year, according to the United States Environmental Protection Agency.

Continue to the recipe…

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3-Step Framework to ‘Revolutionize’ Your Meal Planning

chorizo & beans
Chorizo with White Beans recipe here

Is meal planning something you wish you didn’t have to spend time worrying about?

What if I told you there is a better way?

That inflexible, time-consuming meal planning, as you currently know it, could become a thing of your past?

I know it might seem a little ‘too good to be true’ but first a story…

I’ve recently become obsessed with Frances Mayes and her wonderful books on living in Tuscany. So I’ve been re-reading, (or rather listening to) ‘Everyday in Tuscany’ on my morning walk.

I love looking over Mayes’ shoulder as she shares what daily life is like in rural Italy.

The other day, she was talking about buying her house in Tuscany. She moved her favourite Italian cook books such as Marcella Harzan from San Francisco to Italy.

And then she said something that surprised me.

Over her 20 years of living in Italy, she realized that none of her Italian friends use cookbooks. Apart from the occasional fancy dessert recipe for a special occasion, they pretty much always just cook from the heart.

They go to the market or the ‘fruita et vedura‘ and buy what looks good. They have their pantries well stocked so they are able to get wonderful meals on the table without planning it all out in advance.

Sounds like a much better way to live, doesn’t it?

Today I’m going to share with you my 3-Step Framework for ‘reversing’ the meal planning process.

One thing I really want to stress is that this isn’t just another meal planning ‘tool’ or some software to make traditional meal planning a little bit easier.

It’s a completely different, I like to think ‘revolutionary’ approach to getting healthy meals on the table.

I also want to make it clear that it’s definitely not a ‘done-for-you’ solution.

To be honest, if you would prefer to ‘outsource’ meal planning and have someone else just tell you what to cook each week and give you a shopping list to follow, this probably isn’t the right approach for you.

However if a ‘done-for-you’ system is something that interests you, or if ‘not having to think’ sounds more your style, I recommend having a look at ‘Soupstones Meal Plans‘, which is a separate weekly meal planning service I offer.

If, however, you ARE someone who hates to be told what to do OR you’re interested in learning to cook without recipes, then you’re in the right place.

Now if you’re thinking ‘this all sounds very nice’ but I’m not sure it will work for me, I have good news!

And the good news is, it’s not as difficult as you’d think. I’ve helped hundreds of people learn to ‘reverse’ their meal plan and discover a more liberating, satisfying easy way to get food on the table.

Here’s what a two of my students have said about how their lives have changed…

“By far the most life changing class of yours I have done. Has totally changed how I work in the kitchen & my confidence towards cooking! Has freed me from my laborious meal planning on a Sunday. An unexpected result was it’s made me more intuitive towards food & in turn made me listen to what my body needs, rather than what my meal plan said.”
Nicole, Master Your Meal Plan Owner

“I already was a pretty experienced and independent cook before, but I tended to fail at the everyday, ordinary meals. I overplanned, which consumed horrible amount of time, and resulted in weekly menus, which were too complicated for my schedule and amount of work. I was too tired to cook according to plan, even when I did follow it, I usually ended up with many leftovers and ingredients that I didn’t use up.”
Clara, Master Your Meal Plan Owner

And the beauty is, you can learn to plan and cook that way too!

All you need is to follow my 3 simple steps…

3 Steps to Simplify Your Meal Planning.

STEP 1. Stop planning in advance.
Stop wasting your time and energy by ‘reversing’ the meal planning process. Instead of deciding what to cook first and then buying ingredients, we need to get you shopping first and THEN deciding what to cook.

If this seems a bit to scary, you can take baby steps. Instead of planning every single meal, or whatever you’re doing, leave a few nights free and see what happens.

STEP 2. Learn to shop for what you need.
You probably already have an idea of what you need each week for breakfasts and don’t plan them out in detail. So it’s time to extend this to dinners and lunches as well.

It may take a little bit of time to get used to this. And if it seems a bit too daunting, I have a solution…

As part of the Master Your Meal Plan online program, I’ll show you my ‘2-Minute Planning Formula’ which will help you calculate exactly how much food to buy.

This will not only save you loads of time creating your detailed plan, it will make shopping more fun (!)

You won’t be following a strict list, you’ll be free to choose the seasonal produce that looks the most appealing on the day. And of course, it will allow you to make the most of any ‘special’ discounts on the spot.

Imagine yourself being able to enjoy your trip to the market, just like an Italian house wife.

STEP 3. Stop cooking from recipes.
One of the keys to getting this ‘system’ to work is to break-free from traditional recipes.

Now before you start thinking ‘there’s NO WAY I could cook without a recipe’, you don’t have to turn into a master chef overnight. It’s not as crazy as it sounds.

The way I taught myself to ‘cook without recipes’ was to start thinking of recipes in general terms instead of specific ingredients.

I started by coming up with ‘template’ or blueprint recipes I could adapt depending on the ingredients I had or what I felt like cooking. It’s like taking the ‘Variations’ I include with all of my recipes to the next level.

When I want to make a quick stir fry, for example, instead of coming up with a recipe from scratch, I think back to my ‘template’ and go from there.

Next week, we’ll go much deeper into exactly how you can stop cooking from recipes, so don’t worry if it seems like something you’d never be able to master.

Before I go, I want to live in a world where eating healthy, home made food is the norm.

Just like in Tuscany. Where most people just buy ingredients and cook them, without being chained to inflexible recipes. Where cooking dinner is seen as a joy and a privilege, a chance to relax and unwind not another chore to face when you’re tired at the end of a stressful day.

If you share this vision, I’d love you to join me for Master Your Meal Plan.

Click on the link below to find out more:

With love,
Jules x

ps. If you want to simplify and make your planning and cooking easier, healthier and tastier, then I’d love to become your cooking coach!

For more details go to:


Chorizo with White Beans

chorizo & beans

Chorizo with White Beans

This is a classic Spanish combo that I’m equally happy eating for breakfast with a poached egg as I am having it for dinner on its own.

You might be surprised to see ketchup as an ingredient but it really adds a lovely hit of tomatoey sweetness that is hard to beat. Although if you prefer a sugar-free option, see the variations below.

Enough for: 2
Takes: 20 minutes
1 onion, peeled & chopped
2 chorizo (200g / 7oz)
1 can beans (400g 14oz), drained
4 tablespoons ketchup
1 bag baby spinach

1. Heat a little oil in a frying pan. Add onion and cook over a medium heat for about 5 minutes or until starting to soften.

2. Add chorizo and cook for another 5 minutes or until the chorizo is well browned.

3. Add beans and ketchup and cook, stirring until everything is hot.

4. Taste. Season with salt. Serve with baby spinach on the side.

Wine Match: A spicy Tempranillo.


vegan – replace the chorizo with 1-2 teaspoons smoked paprika and increase the amount of beans and ketchup.

vegetarian – replace chorizo with 1-2 teaspoons smoked paprika and serve beans with 1-2 poached eggs per person, or try replacing the chorizo with sun dried tomatoes and some crumbled feta.

sugar-free – replace ketchup with 2-3 tablespoons tomato paste and 2 tablespoons butter.

different meat – feel free to replace chorizo with any spicy (or mild) sausage or chunks of bacon.

different legumes – I love butter beans or cannellini but you could use chickpeas, black beans, red kidney beans, or any lentil. Home cooked beans are even better, you’ll need about 250G (9oz) drained cooked legumes.

more substantial / carb lovers – double the beans and ketchup or serve with warm flat bread or tortillas. Or serve beans on hot buttered toast.

more veg – add grilled red peppers, eggplant, zucchini or cherry tomatoes.

Jules x


Baked Spinach & Artichoke Dip

The best cheesy baked spinach artichoke dip, made lighter with extra veggies and no mayonnaise! Everyone will love this appetizer recipe.

Now that the cookbook project is behind me, I’m busy filling all the recipe holes on the blog. Like, spinach artichoke dip. I’ve always adored for spinach artichoke dip, but I’d never tried making myself. What good is a vegetarian recipe blog without a proper spinach artichoke dip, baked until golden and bubbly? Not very good. Also, I’m making myself hungry.

The standard ingredients for spinach artichoke dip are pretty basic—beyond spinach and artichoke, you’ll find some creamy and cheesy components. My favorite spinach artichoke dip in Kansas City is absolutely loaded with spinach and artichoke, so I didn’t add as much of the creamy stuff as some other recipes do.

spinach artichoke dip ingredients

I experimented by trying sour cream, cream cheese and mayonnaise in various quantities, but I couldn’t detect a significant difference in the outcomes. So, I decided on sour cream (Greek yogurt should work, too) because it’s the lightest option of the bunch. No mayo here!

For the cheesy component, I opted for mostly mozzarella, which turns magnificently golden in the oven. I also added some feta cheese, which adds another layer of flavor to the dip and lends a Mediterranean vibe. To further amp up the flavor and lighten up the dip, I sautéed onion and red bell pepper before stirring in the remaining ingredients.

Continue to the recipe…

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15 Must-Make Fall Recipes from Love Real Food

Make these delicious recipes from the vegetarian cookbook Love Real Food!

I almost called these my fifteen “favorite” recipes from my cookbook, but I couldn’t do it. All 100 recipes in the book are my favorites. It took testing at least 150 concepts to narrow down to 100 worthy of print. I photographed each one, agonized over the instructions and provided as many tips and tricks as I possibly could.

I pulled a few all-nighters to meet my deadlines, but your feedback on the book so far has made all the hard work totally worth it. The book has nearly 250 five-star reviews! Thank you. The book also got a starred review in the Library Journal, it landed on Amazon’s best cookbooks of 2017 list, and it’s available in Whole Foods stores as of this month.

If it has seemed quiet around here lately, it’s because I’ve been on a family vacation and I’m gearing up to co-host this awesome event in NYC (you should come). I have some exciting new projects and recipes in the pipeline and can’t wait to share. In the meantime, I rounded up fifteen recipes that are perfect for cooler temperatures and game days this fall. Tell me, what’s your favorite recipe from the book so far?

P.s. If you don’t have a copy of Love Real Food yet, get your copy today at Amazon, Barnes & Noble, IndieBound, Anthropologie, BAM! or Indigo.

Apple Crisp Breakfast Parfaits

1) Apple Crisp Breakfast Parfaits (page 7)

Creamy yogurt, chunky homemade applesauce and homemade granola make this a healthy breakfast that tastes like a treat.

Continue to the recipe…

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Beef & Carraway Kofta

Beef & Carraway Meatballs with Tahini Yoghurt

Beef & Carraway Kofta (Meatballs)

One of my favourite things to eat are meatballs. And while I love a traditional Italian-style meatball, I like to mix it up with meatballs from different parts of the world like these Moroccan meatballs, these Green ones or this giant meatball / meatloaf.

My latest obsession are these Lebanese-ish ‘kofta’ (middle eastern meatballs) which were inspired by a recipe in the book ‘Honey & Co. – Food from the Middle East’ from the London based restaurant. This is my simplified version.

Carraway seeds are a really underrated spice. I’ve been using them in my sauerkraut for ages and loved their fresh flavour but hadn’t really experimented with other cooking. Until these kofta. They go really well with beef but if you’re looking for more places to use your carraway seeds they’re also lovely with cabbage in any form.

enough for: 2
takes: 30 minutes
500g (1lb) minced (ground) beef
2 teaspoons carraway seeds
100g (3.5oz) tahini
100g (3.5oz) Greek yoghurt
1 clove garlic (optional)
1 bunch coriander (cilantro), leaves picked

1. Preheat your oven to 200C (400F). Combine beef and carraway seeds in a medium bowl and season generously with salt and pepper. Scoop tablespoons of the beef mixture and roll into meatballs. Place meatballs in an oven proof dish large enough to hold them in a single layer.

2. Roast meatballs for about 20 minutes or until well browned and cooked through.

3. While the meatballs are cooking combine tahini and yoghurt in a medium bowl. Smash garlic (if using) and chop as finely as you can and add to the tahini yoghurt sauce.

4. To serve, spread yoghurt tahini sauce over two plates. Top with meatballs and coriander leaves.


5-ingredients – skip the garlic.

vegetarian – add carraway seeds to these lentil balls.

no carraway seeds – just skip it or use 1 teaspoon cumin seeds and 1 teaspoon ground coriander instead.

more substantial / carb-lovers – serve with warm pita or other flat bread or tortillas. Or serve meatballs on a bed of creamy mashed potatoes.

no tahini – either replace with mayo to make a yoghurt mayo sauce or just use extra yoghurt. Or use hummus instead of both the yoghurt and tahini. For more ideas to use tahini see here.

more veg – the guys from Honey & Co serve their kofta on a bed of roast veg including onion, eggplant and capsicum (bell peppers). They toss in some cooked white beans as well.

no coriander / cilantro – flat leaf parsley or mint will work. Or use baby spinach or other salad leaves. A shaved cabbage salad would also be a lovely accompaniment.

short on time – skip rolling the beef into meatballs and just brown in a pan with the carraway seeds and serve the spiced beef on top of the tahini yoghurt sauce.


With love,
Jules x


The Biggest Meal Planning Mistake

Beef & Carraway Meatballs with Tahini Yoghurt-2
Beef & Carraway Kofta recipe here

Today I have a little confession for you…

Even though I write cook books, have two food blogs and have an online cooking school, I didn’t start out being a confident cook.

And I certainly wasn’t good at meal planning…

When I first got into cooking I was in my early 20s, living in Sydney, working in my first job as a Food Scientist developing new snack products for Kellogg.

I used to spend hours pouring over magazines and cookbooks deciding what to make and compiling lengthy shopping lists.

Then I’d head off all over town. To my favourite veggie shop or the farmers market. To my butcher, the deli, sometimes to Chinatown and a stop at the supermarket for staples.

It took hours.

While I enjoyed these excursions, they weren’t without their frustrations.

There would often be one or two ingredients that were sold out or I just couldn’t find. Since I didn’t have a clue about ingredient substitution, I’d have to go to multiple stores trying to find what I was missing.

It took a lot of time.

It also cost a lot of money.

Slowly, over the years, I got better at the whole process. As my cooking confidence grew, I started knowing which ingredients I could skip or substitute. My food bills came down and my ingredient waste decreased.

The biggest game changer came when I was living in the beautiful Barossa Valley, Australia’s equivalent of Napa.

As a young wine maker, most of my waking hours were spent in the winery. I no longer had time to plan my meals in advance or much time for cooking.

The highlight of my week was the Saturday morning Barossa farmers market.

I’d grab a coffee. Then I’d wander around tasting, chatting to the farmers and buying whatever took my fancy. I wouldn’t have had time to make a list so I’d just buy what looked good.

When I got home, I’d figure out what to cook based on my market bounty.

Sometimes I’d consult my cookbooks. But often I’d just make things up. I started really cooking from the heart and cooking with the seasons.

It was incredibly liberating.

And better yet, I was able to feed myself really delicious, healthy meals that took a fraction of the time.

I came to realize that just as we can all learn to cook with a recipe, we can also learn to cook without them.

It’s easier than you think, if you have the right guidance. I’ll be going into much more detail on how you to can become someone who cooks without recipes the week after next.

But now it’s time to talk about the biggest mistake most people make when it comes to meal planning…

What is the most common meal planning mistake?

Basically, it’s following the traditional meal planning method.

You know, deciding what to cook in advance and then building your shopping list around that plan.

This approach causes problems for many reasons:

1. Time
First, it takes a lot of time to plan in advance. Trawling through recipes and writing detailed shopping lists.

2. Lack of Freedom
Having a set list means you aren’t free to choose what looks best (or cheapest!) when you’re shopping.

3. Lack of Flexibility
They also lack the flexibility to cope with the changes that naturally come up with modern life.

How do you avoid this mistake?

You just need to learn how to ‘reverse’ the process.

It may sound scary, but in practice it’s a liberating approach to meal planning. And it’s actually much quicker and easier than traditional meal plans.

I’ll be sharing you my Easy 3-Step Framework for avoiding this meal planning mistake next week. It’s all about how you can learn to shop first and then cook based on the ingredients you have in the house.

What it would be like if you didn’t have to plan ahead?

How would it impact your time? Your health? Your waistline? Your energy levels?

Imagine coming home after a long day and cooking dinners you truly enjoy without repeating the same dishes over and over.

Imagine not buying a bunch of ingredients that ultimately go to waste because your schedule changed.

Imagine revolutionizing how you cook and growing your kitchen confidence!

If you’re an experienced cook, imagine avoiding the trap of taking on weeknight meals which are too complicated for your schedule and energy levels at the end of a long day.

Imagine being able to listen to what your body needs, rather than what your meal plan says.

Imagine not following recipes to a ‘T’ anymore – being able to substitute ingredients based on what you have.

Imagine wasting far less food.

Imagine being able to look in fridge and pull together a healthy meal with ease.

Sound too good to be true?

This isn’t a crazy dream.

Next week I’ll show you how to turn these dreams into reality. I’m going to give you a clear, 3-step framework to help you stop making the biggest meal planning mistake and reverse your meal plan.

Stay tuned!

Before I go I’d like to share my vision with you…

I want to live in a world where eating healthy, home made food is the norm. Where most people are able to just walk into the kitchen and throw something delicious together.

Where cooking dinner is seen as a joy and a privilege not another chore at the end of a stressful day.

With love,
Jules x

ps. I’d love to hear from you!

How would your life change if you were able to reverse YOUR meal plan? Let me know in the comments below.


10-Minute Quesadillas

These 10-minute quesadillas are my favorite quick meal! This simple recipe is made with whole grain tortillas and lots of veggies, so these quesadillas are more healthy than most.

It’s about time you met my go-to meal, the quesadilla. When I’m feeling too lazy to make a proper meal, when my fridge is bare, when I come home from the grocery store hangry—I throw together a quesadilla in under ten minutes flat.

How have I not shared my basic quesadilla recipe, in all these years of food blogging? I’m righting this situation today by sharing my favorite quesadilla, lots of quesadilla-making tips, and fun ways to change up your quesadillas.

quesadilla ingredients

First up, a brief history lesson! Quesadillas came to be when Spaniards brought dairy products (not to mention, cows) to Mexico in the 1500s. Mexicans combined cheese (queso) with tortillas and created a number of delicious combinations, including the quesadilla.

In its most basic form, a quesadilla is simply a grilled tortilla with melted cheese inside. It’s the Mexican grilled cheese, if you will, and you can add additional fillings if you’d like. My favorite quesadillas, however, are not the super buttery, ooey-gooey quesadillas that you might have ordered at a Tex-Mex restaurant and later regretted.

These quesadillas are packed with veggies and some beans for protein. I make them with whole-grain tortillas for some nutritional bonus points and add enough cheese to make sure they’re both enticing and delicious. That’s why I generally make a quesadilla instead of ordering pizza—they’re quicker and hit the spot.

Continue to the recipe…

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10 ‘Secret Weapon’ Sauces

lemon tahini sauce

A few weeks back, I was talking with the group I’m coaching and the topic turned to sauce.

Specifically, how a good sauce can really make all the difference to your cooking.

In fact, I’d be willing to go as so far as to say that after learning to season properly, having a few super tasty sauces in your repertoire is the easiest way to take you cooking from ‘OK’ to ‘ah-maz-ing’.

I’m serious.

So today I’m going to share my 10 favourite ‘secret weapon’ sauces that really make a difference to my cooking.


10 ‘Secret Weapon’ Sauces to Lift Your Cooking Game

1. Roast Cauliflower Hummus
There are few things more versatile, delicious or healthy than this Middle Eastern-inspired sauce. I’m currently in love with this Roast Cauliflower adaptation but if you’re a purist you can’t go wrong with a good classic chickpea based hummus which is quicker and easier to make.

2. Home Made Mayonnaise
After mastering the art of making mayonnaise in the food processor, without it splitting, mayo consumption has definitely increased in my house. I use it on an almost daily basis with poached eggs, to add substance to a lunch time salad or as a sauce for meat or fish. Dangerously addictive.

3. Cashew Nut Sauce
Inspired by the Turkish sauce, ‘tarator’. Similar to hummus but a little more complex with the lovely nutty flavour. Traditionally served with fish but lovely anywhere you need a creamy, nutty sauce with a bit of a kick. I often make it with other nuts as well. If I’m feeling flush I’ll use pine nuts but it’s also wonderful with roasted hazelnuts or almonds.

4. Marco’s Chilli Oil
I pretty much always have a bottle of chilli oil in the pantry. Great for adding instant heat to dishes in need of a little help, or when you’ve purposely left the chilli out to please tiny-people taste buds. It’s also a wonderful sauce in its own right to serve with chicken, pan fried halloumi, drizzled over soups or even a simple pasta with fresh rocket (arugula). My Irishman love it with his morning eggs and avocado.

5. Tahini Yoghurt Sauce.
If I don’t have time to make hummus or roast cauliflower hummus mentioned above, then I whip up a bowl of this dream. Basically just combine equal parts Greek or home made yoghurt with tahini. Season with salt and a splash of lemon. Sometimes I add finely smashed garlic but if I’m really short on time, I don’t bother. Use it any where you’d normally use hummus. Especially good as a sauce for fish.

I’m also currently in love with this slightly more complex Tahini Miso Turmeric sauce but it requires blending so I only make a batch when I have more time.

6. Yoghurt Sauce
When I’m really pushed for time, this sauce is a savour. Basically take some good quality full fat yoghurt or Greek yoghurt and season generously with salt and pepper. And your sauce is ready. If you want to fancy it up you can stir in chopped herbs, grated cucumber or zucchini or a little garlic.

But really the ‘plain Jane’ version is always a winner. If I’m in the mood for something a little richer I mix equal parts yoghurt and mayonnaise. So good!

7. Sicilian Nut Pesto
A wonderful dairy-free pesto that’s my go-to when I’m lucky enough to have masses of fresh basil in the garden. Every year before the first frosts I make a gigantic batch of this pesto and freeze it in ziplock bags to dip into during the dark Winter months. Wonderful drizzled on soups, tossed through roast veg or cooked pasta (or both), to make green eggs or slathered on some Broccoli Bread Toast.

8. Ginger Spring Onion Sauce
A Chinese classic that’s fabulous with chicken. I had forgotten about this punchy fresh sauce until I was doing some research for this post. Thank heavens I have a blog to remind me of my past favourites!

9. Beetroot ‘Pesto’
I just LOVE this sauce especially in the Winter when fresh basil is hard to come by but beets are abundant. Although if you’re a purist about these matters, you’d best skip on to the next sauce. Basically the idea is to replace the fresh basil leaves in pesto with cooked beetroot. Just heavenly. Would win the award for the ‘prettiest sauce’.

10. Miso Harissa Ketchup
A combination of classic ingredients from two very different cuisines – Japanese and Moroccan. Normally I’m not a fan of ‘fusion’ cooking but I make an exception for this richly complex sauce. Since being Low Carb this Miso Harissa Ketchup is now my go-to when I want a healthier (and way more tasty!) take on ketchup. It’s also amazing toss on roast veggies, especially roast cauliflower.

What about you?

Are you a sauce convert? Say YES or NO in the comments below…

With love,
Jules x