An absolutely glorious breakfast bread, this is perfect for a weekend brunch with friends and served alongside accompaniments, such as black beans or avocado with lime and chilli. Read more
This is my husband's favourite bread recipe that's packed with protein and heart healthy omega-3s. This bread is great toasted in the morning, and topped with black tahini and raw organic honey.
A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet, nutty flavour. It's also gluten-free and egg-free.
This is my riff on a French classic, minus the cream. Sweet peas and mint naturally complement each other with their delightfully delicate, fresh flavours.
I came up with this soup by polling my friends and neighbours to see what they had sitting in their fridges. The whole point is that veggies no longer in their prime are still perfect for a hearty vegetable soup.
"Drink this and you'll feel better," was what my nana used to say, and boy was she right. I've honoured her recipe here in all ways but one: instead of using old-fashioned egg noodles, I've added zoodles!
Sometimes the colours that nature comes up with blow me away. Take the ruby red beetroot and red cabbage in this soup; they're as brilliant as the dahlias that grow in my backyard. So, too, is their taste.
This is a deconstructed salade niçoise. Rather than combining the ingredients, they're individually presented on a platter. It's a great dish for a late summer lunch.
My favourite spread! I love this on a rice cake with sliced avocado. I also use nut butter as a topping for oatmeal or cookies. And sometimes I can't resist just dipping my finger directly in the jar.
Ice cream every day! Why not? You can go nuts with these healthy ice-cold snacks. I make these popsicles for my sweet little buddy - my nephew. He loves them!
These are the easiest stuffed peppers ever! They're super tasty and only take 10 minutes to make. They're perfect to share with guests, but I also make them for lunch, or as an appetiser or a side dish.
This is the perfect dinner party appetiser - guaranteed to impress! And don't tell anyone, but I've also been known to make these stuffed portobello mushrooms on a weekday evening, just because.
Keeping in mind that the more colourful, unprocessed food we eat, the more nutrients we consume, this rainbow of a salad is about as healthy as it gets.
Vanessa Kimbell believes our health and the health of the earth are ultimately intertwined, and that eating is about nourishing ourselves and the planet.
These little treats are ideal when you desire something sweet and delicious that's also really good for you.