2 Delicious Lotus Spread Recipes

I have always loved lotus biscuits (you know, those little biscuits you get given with coffee) so when I found out that Lotus had brought out a spread I was beyond excited! If, unlike me, you have more self respect than to sit at the back of your lecture theatre dipping lotus biscuits into lotus spread, then I’ve created 2 mouth watering recipes for you to enjoy this delicious spread:


lotus spread smoothie

Ingredients: 3 bananas, 1 tablespoon lotus spread, 1 cup almond milk & one handful ice.

Instructions: chop bananas into chunks, place all ingredients into blender, then blend for one minute or until smooth & enjoy!



lotus spread cupcakes


  • 3 cups self-raising flour
  • 2 cups almond milk (/other non-dairy milk)
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon egg replacer
  • Lotus spread


  1. Preheat the oven to 180 degrees
  2. Mix flour, almond milk, brown sugar, baking powder and egg replacer together
  3. Cook in the oven for 15-20 minutes or until brown on top
  4. Leave cakes to stand for 10 minutes
  5. Decorate cakes with lotus spread
  6. ENJOY!


Have any of you tried lotus spread, if so what do you think?

Halloween Pumpkin Smoothie Recipe

For my second Halloween recipe of the week, I am so excited to share with you all a recipe that I created for the University of Exeter Veggie Society websiteThe Halloween Pumpkin Smoothie.

I absolutely loved creating this recipe as it involved one of my all time favourite Halloween activities – pumpkin carving! Despite creating this recipe a week before Halloween, I got waaaay into the halloween spirit and put my cat ears on which I absolutely love by the way (you can purchase these from New Look here).


So once you’ve finished carving your pumpkin, this yummy 2 layered smoothie is a great way to make use of the stringy innards of the pumpkin that normally get thrown away. I hope you enjoy this autumnal recipe as much as I do. Let me know in the comments below if you have any creative ways that you like to make use of your leftover pumpkin goo!


  • 3 bananas
  • 1 cup pumpkin
  • 2 table spoons maple syrup
  • 1 cup water
  • 1 /2 an apple
  • 1 tea spoon cinnamon



  1. For the first layer of the smoothie: place 2 bananas, the stringy innards of the pumpkin, 1 table spoon of maple syrup, 1/2 cup of water and 1 tea spoon of cinnamon into the blender and blend until smooth (this usually takes around 30 seconds in mine).
  2. Pour into your smoothie jar and leave to stand.
  3. For the second layer of the smoothie: place 1 banana, 1/2 an apple, 1 table spoon of maple syrup and 1/2 cup of water into the blender and blend until smooth.
  4. Pour the second layer of smoothie on top of the first in your smoothie jar.
  5. Enjoy your Halloween Pumpkin Smoothie!


Vegan Halloween Cupcakes

Ever since I was little, my mum and I have celebrated Halloween in a big, and I mean big way. We threw a Halloween party every year and always had the spookiest house on the street, covered in cobwebs, glow in the dark stickers, zombie figures; you name it, we had it. As I’ve grown up and moved away to university, my insane excitement for halloween definitely isn’t something I’ve grown out of, if anything it has intensified! So this Halloween, I decided to combine my newfound love of creating yummy vegan recipes with my insane long-time loving of all things Halloween to create these Vegan Halloween Cupcakes.

Vegan halloween cupcakes


3 cups self-raising flour

2 cups rice milk (or other dairy alternative)

1 cup brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 apple

1 cup pumpkin innards

1 large bar vegan chocolate

1 large bar vegan white chocolate

1 packet vegan marshmallows


  1. Preheat the oven to 180 degrees
  2. Mix flour, rice milk, sugar, baking powder and cinnamon together until smooth
  3. Chop the apple into small squares
  4. Place a few chunks of apple and a few strings of pumpkin in the bottom of each of the cupcake holders in the cupcake baking tray
  5. Place the cake mixture on top of the apple and pumpkin
  6. Cook in the over for 15-20 minutes or until brown on top
  7. Leave the cupcakes to stand for 20 minutes
  8. Melt the chocolate and then use this and the marshmallows to go crazy decorating your spooky cupcakes
    • To create the spiderweb pattern, I covered the cake in white chocolate & then used a knife dipped in brown chocolate to draw on a spiderweb shape
    • To create the cats, I covered the cake in brown chocolate & then cut the marshmallows into rectangles for the eyes and triangles for the nose and ears. I then drew on the mouth using a knife dipped in white chocolate.
  9. Enjoy your spooky cupcakes!

vegan halloween cupcakes

As you can see from the above picture, my friends and I had a major pumpkin carving session today which was so much fun and also meant that we had a lot of pumpkin innards to spare. I of course took this opportunity to create more pumpkin recipes, so later this week I’ll be sharing the recipe for the JGV Halloween Pumpkin Smoothie which very excitingly is going to be shared on the Exeter University Veggie Society Blog!

Superfood salad recipe

I am all about super foods recently so following on from my favourite superfood pizza recipe, I decided to create a superfood salad recipe to share with you all. I’ve combined some of my favourite super foods (spinach, red peppers, avocado, garlic & kale) to create the ultimate delicious and nutritious salad.

superfood salad recipe

What’s so great about this recipe is that you can make as much or as little of it as you like, depending on whether you’re making it for lunch or dinner, so I haven’t included any measurements in the recipe. I hope you love it!


  • Mushrooms
  • Broccoli
  • Red pepper
  • Onion
  • Garlic
  • Garlic olive oil
  • Kale
  • Spinach
  • Avacado
  • Sea salt
  • Ground black pepper
  • Paprika
  • Lettuce
  • Beetroot
  • Mixed seeds

roasted veg


  • Preheat the oven to 180 degrees
  • Chop the mushrooms, broccoli, red pepper, onion, and garlic into slices
  • Place chopped veg in a baking tray, season with salt and pepper, drizzle in garlic olive oil, and then roast in the oven for 20 minutes stirring at 5 minute intervals
  • Whilst the veg is roasting in the oven, prepare the salad:
    • Chop lettuce and beetroot into slices
    • Mash avacado and sprinkle with pepper and paprika
  • Remove roasted veg tray from the oven and mix in the spinach and kale
  • Roast in the oven for a further 2 minutes
  • Serve the roasted veg on the bed of salad and sprinkle mixed seeds on top
  • Enjoy!

Superfood Pizza Recipe

Last week, some of my healthy instagrammer uni friends who are trying out veganism invited me to a vegan pizza making party – sounds like my kinda thing! We had so much fun creating our own healthy pizzas and they tasted insanely good. We used wholewheat tortilla wraps as the pizza bases which is an ingenious idea as it puts such a healthy-twist on a traditionally unhealthy meal!

pizza party

Since the party, I have done nothing but dream about my next tortilla base pizza. Seriously. So yesterday, I went out and bought lots of tortilla bases and played around with ingredients to create the ultimate Superfood Pizza recipe which I am so excited to be able to share with you all. Not only is this pizza incredibly yummy, it is also jam-packed with a ton of superfoods making it the perfect healthy dinner. If that’s not enough for you, it only takes 5 minutes to cook! How great is that?! I hope you all love it as much as I do; I’d love to hear from you if you made it so definitely comment on this post or drop me an email!

superfood pizza


  • 1 wholewheat seeded tortilla wrap
  • 2 table spoons garlic olive oil
  • 3 table spoons pasata
  • 1 table spoon sundried tomato paste
  • 1/4 red onion
  • 1/4 red pepper
  • 2 mushrooms
  • 1 handful spinach leaves
  • 1 handful kale
  • 1 table spoon mixed seeds
  • Handful Daiya/ Vegusto/ other vegan cheese alternative (optional)

superfood pizza


  • Chop red onion and red pepper into thin slices and then place on a baking tray and drizzle 1 table spoon of garlic oil on top
  • Roast in a preheated oven at 250 degreed for 25 minutes
  • Place tortilla wrap on a baking tray covered in baking paper
  • Spread 1 table spoon of garlic oil evenly over base
  • Mix pasata and sundried tomato paste together and then cover evenly over base
  • Place roasted vegetables and mushrooms on top
  • Grate vegan cheese and sprinkle on top (optional)
  • Place in a preheated to 180 degrees oven for 4 minutes
  • Remove and add kale
  • Place back in the oven for 1 minute
  • Remove and add spinach and sprinkle mixed seeds over the top
  • ENJOY!!

Banana Cinnamon milkshake recipe

The lovely Valentina from has nominated me to take part in the Hydrate & Donate challenge where you drink a vegan beverage and then donate to an animal charity of your choice. As I haven’t posted a recipe for a while, I thought why not take part and also create a yummy new recipe for the blog!?

I initially tried to video myself doing this challenge but turns out my video making skills leave a lot to be desired, so instead here’s a picture of me aptly wearing my The Tree Kisser ‘Adopt’ top with my Banana Cinnamon milkshake pre-challege and a print screen of my text donation to Battersea Dogs & Cats Home. I chose to donate to Battersea because as you all know I absolutely love dogs and Battersea are an amazing charity who care for around 9,000 dogs and cats each year. If you’d like to donate to Battersea too, simply text DOGS to 70800. By the way, don’t be alarmed by the bare brick walls in the picture below, I’m not writing to you from prison, just from my extremely glamorous uni halls ▷►▹▸

Hydrate and donate challengebattersea

Now, onto the recipe… I have been having major milkshake cravings recently, so I decided to create a healthier (and yummier) twist on the traditional banana milkshake. Cravings Satisfied. This milkshake has become my new favourite and it is so quick and easy to make so I am really excited to share the recipe with you all ▷►▹▸


banana cinnamon milkshake


2 cups rice milk (/ any other non-dairy alternative)

1/2 tea spoon cinnamon

2 table spoons maple syrup

4 cubes ice

3 bananas

banana cinnamon smoothie recipe ingredients


Slice bananas

Add all ingredients into a blender

Blend until consistency is smooth


banana cinnamon milkshake

Let me know if you make this yummy smoothie, I hope you love it as much as I do ♥

Skinny chips and salad

Now that I’m back at university, I’m enjoying having a lot more time to cook and experiment with recipes. One of my favourite dinners that has become a staple over the past couple of weeks is Skinny chips and salad as it is so quick and easy to cook, as well as being super yummy!skinny salad and chips

love the homemade chips from this meal as not only are they skinny in appearance but also in that they have way less fat that regular chips. As I’ve been eating this meal a lot recently, I decided to mix things up and add some carrot ‘chips’ into the mix… they were a little unusual but definitely a great addition to the meal.

I wanted to share this recipe with you all and hope you love it as much as I do!

Ingredients (serves 2)

4 potatoes

1 carrot

1 squeeze of lemon

Sea salt

Ground black pepper


1 avocado

Choice of salad (my favourites are onions, mushrooms, lettuce & beetroot)

Olive oil cooking spray (I use Fry light)


This slideshow requires JavaScript.

  • Preheat the oven to 250 degrees
  • Peel the potatoes and carrot and then cut them into long thin slices
  • Cover a baking tray in grease proof paper and place the sliced potatoes and carrots on it ensuring they don’t overlap so that they are all able to cook properly
  • Cover with approximately 6 sprays of olive oil cooking spray, then sprinkle paprika, salt and pepper on top
  • Cook in the oven for 15 minutes
  • Remove from the oven and turn each chip over (this is the most tedious part of cooking this meal – sorry guys; the yumminess is so worth it though!)
  • Put back into the oven and cook for a further 15 minutes
  • Whilst the chips are cooking, mash 1 avocado & squeeze a little lemon on top along with some group black pepper and paprika
  • Remove the chips from the oven and serve with the mashed avocado and salad of your choice
  • ENJOY! (Or if you’re anything like me, take a couple of pictures first ;))

skinny chips and salad

If you do make this meal I’d love to hear from you/ see a picture so please do get in touch.

Have a lovely day,

Jade xo

Vegan Afternoon Tea Recipe

For as long as I can remember I have been in love with afternoon tea. I have been having major cravings for it lately, so this bank holiday weekend I decided to make the most of my time off and made my first vegan afternoon tea – it did not disappoint! Aside from looking forward to all of the yummy food, I was also super excited to use the beautiful afternoon tea set that my boyfriend bought me for my 20th Birthday!

How cute is that ?! ▽▼▽▼▽

afternoon tea with jade green vegan

For me, afternoon tea is all about the sandwiches, which is strange as under other circumstances I’m not usually a sandwich fan. There’s just something about the tiny, bite size, variety of flavours in afternoon tea that makes the sandwiches so much better than usual! …Or maybe I’m just weird. Either way, these sandwiches were amazing so I’m beyond excited to share the recipe with you! The rest of it was pretty awesome too, so here it is…


I made 3 different types of sandwiches on a mixture of white and whole grain bread and used Pure dairy free spread!

1. Guacamole and pine nut

I love guacamole so I was super excited to make this sandwich. Peel & mash one avocado, then mix in one clove of crushed garlic and squeeze a little lemon in the mix. Stir together and season with sea salt and ground black pepper before serving with a sprinkle of pine nuts.

guacamole and pine nut sandwich

2. Roasted veg and hummus

For my roasted veg sandwich I used: mushrooms, red onions, garlic & carrot, but what’s great about this is that you can just use whatever spare veg you have lying around in your fridge. Preheat the oven to 250 degrees, then drizzle the veg in garlic oil, season with sea salt and ground black pepper and cook in the oven for 30 minutes. The veg is then ready to be served with hummus. Side note: this was my first attempt at recreating an awesome sandwich that I had on my trip to Amsterdam and it was just as delicious as I remembered.

roasted veg and hummus sandwich

3. Pepper and sea salt seasoned salad

The final sandwich is super simple but so yummy; even my salad fearing boyfriend loved it! It includes: a slice of cucumber, a slice of tomato, a few pieces of sliced red onion (lots of slicing going on here guys!), a piece of iceberg lettuce and a thin slither of beetroot, all seasoned with sea salt and ground black pepper.

salad sandwich

I am feeling majorly hungry after writing that up! On to the sweet bits before I run downstairs and whack out the afternoon tea set!


In lieu of scones, I made my delicious oatmeal raisin cookies but shaped them into balls before cooking, giving them a softer, more gooey centre – yum! You can check out the recipe for these bad boys here. Alternatively, I’m sure there are some great vegan scone recipes out there, I was just too lazy to look; and plus these cookies are so good, I grab any opportunity to make them!

vegan oatmeal raising cookies


For the cakes, I made the awesome Chocolate Covered Katie’s chocolate brownies. They didn’t turn out quite as I’d hoped… maybe because I cooked them in a yorkshire pudding tray (I’m a goddess in the kitchen, in case you haven’t already picked up on that) but I rolled with it, quite literally… I rolled the gooey brownies into little cake balls! Despite their questionable appearance, they were delicious and the perfect end to my favourite meal!

chocolate covered katie brownies


Last but not least, for the tea we had hot lemon water. I’ve spoken before in my summer favourites post about how amazing this is for you; it’s also really easy to make!  Just put a couple of slices of lemon in the bottom of the tea pot, fill with boiling water, and then squeeze the remainder of the lemon into the tea pot.

hot lemon afternoon tea

I hope you enjoyed reading about my afternoon tea almost as much as I enjoyed eating it, which would be a lot! I would definitely recommend making this whenever you have a spare afternoon as it rocks! Aside from stuffing my face with sandwiches this weekend, I also went on a lovely long walk with my dogs in our local fields. Here they all are soaking up the sun!

cockapoos in meadow

I hope everyone else had a beautiful bank holiday weekend ♥♡

My top three vegan summer must-haves (or must-eats!)

I have been LOVING the heatwave we are having in London at the moment and have been making the most of it by chilling out in the sun (of course with my dogs and torts), and enjoying some vegan summer treats. Here are my favourite 3 that I wanna share with you.

summer fun


1. Fresh lemon and lime water

I nearly always start my days of with a mug of freshly squeezed hot lemon water, because as my mum has been telling me for years, lemon is a great antioxidant and helps to push our bodies to the required ph alkaline state; which in english means it makes you feel great! In this hot weather, a chilled version of this is perfect. One of my favourite drinks has always been lemon and lime flavoured water, and nothing beats the natural version!

What’s great is that this super healthy drink is so yummy and also really easy to make:

  • Slice 1 lemon and 1 lime in half
  • Squeeze half of each into a glass
  • Pour in water and stir
  • Decorate glass with 1 slice of lemon and 1 slice of lime (if you’re a little OCD about making your drinks look pretty like me)

lemon and lime water


2. The summer smoothie

Fresh smoothies are so good for you, and also happen to be incredibly yummy; win, win. This morning, I created my first Jade’s Vegan Diary smoothie recipe: the summer smoothie. One word, yummy!


  • 2 bananas
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 kiwis
  • 1 cup almond milk
  • 1 tablespoon of pomegranate


  •  Chop bananas and kiwis into chunks
  • Put all fruit and almond milk into a blender/ smoothie maker
  • Blend until smooth
  • Pour into a glass and sprinkle pomegranate on top (love those bad boys!)

summer smoothie


3. Orange sorbet ice cream 

Orange sorbet is the perfect desert for a hot summer evening, and I was really surprised when I found out how easy it is to make. I think I will definitely be having a lot of orange sorbet this summer!


  • 2 oranges
  • 1 cup/ carton soya milk
  • 1/2 teaspoon vanilla essence


  •  Chop oranges into chunks
  • Blend until smooth
  • Add in soya milk and vanilla essence
  • Blend until mixed together and smooth
  • Pour into tub and put into freezer
  • Stir after one hour (to prevent crystallising)
  • Leave in the freezer for another hour before serving
  • Add raspberries and pomegranate (mainly for decoration, but also because they’re yummy )

orange sorbet



Oatmeal and Raisin Cookie Recipe

Last night, something very strange went on in our house… my mum and I baked cookies for the first time EVER!! My dog Poppy barked at me as I was stirring the ingredients in the mixing bowl as if to say, ‘you don’t belong here?!’  and she’s probably right. As far as domestic goddess-ness goes, I’m less Martha Stewart, more Miranda! This was definitely highlighted when I was reading measurements from my iPhone and asked my mum how to tell the difference between tablespoon and teaspoon (tsp – it could be either, right?!)  and she replied with, “Well, teaspoon is the one you use to stir tea”, assuming that instead of not knowing the abbreviations, I didn’t know a tablespoon from a teaspoon. Oh dear.

cooking meme

Since becoming vegan, I have realised that there are lots of yummy treats I won’t be able to buy in shops anymore, so I have decided to step up my game and take this opportunity to make my own healthier AND dare I say yummier versions! I decided to start with mine and my mum’s favourite cookie: oatmeal and raisin with a dash of lemon and apple. Bakery abbreviation blunders aside, our first baking session went really well and the cookies turned out to be DELICIOUS.

So, enough of my rambling, and here is the recipe to make these bad boys (and I’m going to spell out tablespoon or teaspoon for y’all just in case anyone finds these abbreviations as confusing as I do)!


  • 1 cup brown sugar
  • 3/4 cup margarine
  • 1/2 cup almond milk
  • 1 cup flour
  • 1/2 tea spoon baking soda
  • 1 tea spoon cinnamon
  • tea spoon nutmeg
  • 3 cups oatmeal
  • 1/2 cup raisins
  • 1/2 cup sultanas
  • 1 apple
  • 1 lemon



 Cooking instructions

  • Preheat the oven to 250°c
  • Mix together the sugar and margarine until smooth
  • Add in the almond milk and stir until the milk has combined with the mixture
  • Add in the flour, baking soda, cinnamon and nutmeg and stir until well mixed
  • Add in the oatmeal, raisins, sultanas, and apple (peeled and chopped into small chunks and soaked in lemon juice) and stir
  • Squeeze 1 whole lemon’s juice into the mixture and stir so that it is even throughout

  • Spoon small balls of the mixture onto a baking tray covered in baking paper and flatten

  • Bake in the oven for around 15 minutes or until done (note: staring at them the entire time like Poppy did is optional)

  • Finally, leave them to cool for 10 minutes, then enjoy your yummy cookies!