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Ellie Kennard
Words, Pictures, Whole Plant Based Food
Words, Pictures, Whole Plant Based Food

Ellie's posts

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Stage photos of
(so you can see you're on the right track the first time you try this!)

Photo 1: when you have processed for a short time the bananas become almost like flakes. Keep going!

Photo 2: you'll see it begin to 'come together' rather the way pastry dough might. Keep going!

Photo 3: suddenly it becomes creamy and looks like soft serve ice cream.

Photo 4: Now add the extra yummy ingredients (cocoa, chocolate chips, honey, peanut butter etc). Blend until it's all incorporated. Eat at once or freeze!

See my previous post for the finished ice cream ready to serve.

#dairyfree #vegan #guiltfree #icantbelieveitsgoodforme #icecream #kindlydelicious 
4 Photos - View album

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"You've had your vegetables, now it's time for the fruit serving."
Are you wondering where the fruit is in this picture? You're looking at it!

Don't let the fact that it's good for you put you off trying this out! (No ice cream maker needed.)

Serves 2 or 3

2 bananas peeled and cut into medallions and frozen for several hours (I have several sitting in the freezer waiting for emergencies)
1 tblsp organic plain cocoa powder - not drinking chocolate! (I use Camino Organic)
1 tblsp peanut butter, with nothing but peanuts in it - no sugar, salt, added oils etc (optional, but if you leave it out you have to change the title!)
1 tblsp honey (optional)
Small handful of unsweetened plain chocolate chips (Camino Organic 71% again) for a bit of crunch


Put your frozen banana pieces into a high speed blender or food processor and blend. Keep on blending, stopping to scrape down the sides as needed as you watch the chunks of banana transition through a kind of dry looking mixture, then start to resemble soft serve ice cream.

At this point add in the additional ingredients - cocoa powder, honey, peanut butter, chocolate chips - and keep blending to incorporate and aerate the ice cream.

Either eat at once or put into a container and freeze for a little while. Make it a 2 fruit serving by serving it with strawberries, blueberries etc.


#nodairy #dairyfree #vegan #veganrecipes #crueltyfree #chocolateicecream

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Now that's Matcha!

What a special experience this has been! Our first taste of ceremonial grade Matcha tea. It's not just about the tea, it's also about the presentation and preparation: the simple bamboo utensils and the beautiful bowls. And then the taste. And then the feeling... Happy discovery!

#matcha #japanesetea @tealyra #tealyra #teaceremony


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Air Dried Plant Based Cheeses
Taking the non dairy cheese making to the next level

These cheeses are based on home made almond cashew yoghurt, rejuvelac and for two of them cashews (in the the darkest, cheddar type air dried one and the darker round air dried camembert type) and hemp seed in the paler round one. In the first image, the two varieties of 'camembert' type are formed and ready for air drying. The left round is made with the hemp seed, the right from cashews. In the second photo, the cheeses have cracked nicely and formed a slight skin over the creamy interior. The cheddar type has dried longer as it should and has a much more robust, sharp flavour.

I wish you could taste them. They are so good!

#nondairy #vegan #nutcheese #fermentation #fermentedfoods
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Time For Reflecting to the Future
sunrise - the future is golden

I've spent a lot of time lately (mostly in the kitchen it seems) reflecting on the past but also on the future. I have many more photos to share from our trip to England, but I realised that I had not shared this image from my blog post, also taken on the outgoing flight. I don't usually sit by the window when we fly together. Towards the end of our flight, Steve had got up to stretch his legs and I picked up my camera and slid across to his seat. I looked out of the window as we flew into the morning, nearing the shores of the British isles. Just then I was startled to see, out of the corner of my eye, a flash, almost like a flame coming from the jet engine under the wing. It was glowing with the reflected sunrise just as if on fire. Such golden promise for the future.

Have a lovely weekend everyone!

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Can this really be 40 years ago?
setting the pattern

Found this old photograph of myself cooking (making marmalade) in the same kitchen in England where my daughter now cooks for her family. Around late January or early February is the time we usually could get the Seville oranges that made the best marmalade. I still spend a lot of time in the kitchen, so I guess things don't change much (though I don't make marmalade any more).

Have a great weekend everyone!

#realfood #homecooking #throwbackthursday 

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Stuart McLean - a Canadian Treasure
died today and will be sorely missed

This is a beautiful photo story tribute to this Canadian storyteller extraordinaire by photographer +Steven Kennard​ and accompanied by the reading of an all time favourite tale of Stuart's, 'The Jock Strap'.

Stuart McLean - A Canadian Literary Treasure

I just heard the sad news of the death of Stuart McLean. I had the pleasure of meeting him and his crew and photographing his show in 2009 at the Rebecca Cohn Auditorium. The video I made of the photographs is accompanied by one of his best loved stories, as told by Stuart himself. It's a very funny story and typical of Stuart's wonderful story telling talent. He was a Canadian literary treasure who will be sorely missed.

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First Non Dairy Cheese Making Class Just Finishing Up

We covered a lot of ground in a very short time this afternoon in our non dairy cheese making party and there were 10 people who came! We went from quick and easy Brazil nut parmesan and the basics of a simple cashew cheese including rejuvelac, through to starting a batch and then making simple chèvre. Then came a tasting of 4 different types of non dairy cheeses and other whole food plant based treats including the delicious raw chocolate fruity balls that everyone loved (nothing to do with cheese). Then we finished off making almond milk (shown here). I had a great time, thanks for coming everyone! And thanks to +Steven Kennard​ for taking the photo, having been banished to the workshop with Joni for the afternoon.

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First Non Dairy Cheese Making Party

Almost ready for my first non dairy cheese making party! Lots of interest already, so maybe there will be more of these! (Lots of tasting to happen, including my first air dried cheddar 😊)

#crueltyfree #nondairy #vegan #animalsaremyfriendsnotmyfood #noanimalswereharmed

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Sourdough before Bread - Just Smell This!

This is when I wish there was a sniff button to tap so you could smell just how good a true, slow fermented Sourdough starter is. None of this cheating in-store 'baked on the premises' supermarket stuff, but the real thing. This is made from my 4 year old sourdough starter that I grew myself from the wild yeasts that are in the air all around us. No commercial yeast is needed to make the bread rise, as you can see by the little holes in this! Bread made slowly this way from organic heritage grain flour tastes better, but it's also better for you.

"Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycaemic index (GI), so it doesn't cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance."
The Guardian #slowfood #fermentedfoods 
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