Black Bean Salad with Chocolate Vinaigrette. Blue plate from Ikea. Napkin made by my partners mother Maggie. Recipe and styling by Cle-ann, photo by Hugh Adams.
They say to never shoot in direct sunlight, to hell with that, the sun was far too nice to be stuck inside!
Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is chocolate, so I thought I would share a couple of simple savoury Mexican inspired chocolate recipes (and 1 sweetie!), using some of my favourite stone-ground staples.
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Spring Thyme Fizz, appeared originally in Yum. Gluten Free Magazine Oct Issue. Recipe and styling by Cle-ann, photo by Hugh Adams.
Perfect weather for this recipe, it's great as a mocktail, but I prefer it as cocktail - just add a shot of gin to the bottom of your glass! Great to enjoy during spring in the garden or to go with my lovely spring October menu in the latest issue of Yum. Gluten Free Magazine. Cheers!
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Pumpkin & Walnut Soup. Recipe and styling by Cle-ann, photo by Hugh Adams.
I love a good pumpkin soup during winter, it’s vibrant colour reminds me of the summer sun, and that thought warms me. The addition of walnuts and Himalayan salt makes this soup a rich, filling and nourishing treat!
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