Four ingredients: Shredded coconut, dark chocolate, maple syrup, coconut oil.

With four simple ingredients you’ve got a sweet vegan treat, a Bounty chocolate bar as easy as one, two, three!

Anne is my neighbor friend who is training to be a reflexology practitioner at the moment. As we were crossing paths we stopped to give each other a bisous , and then had a quick chat. She mentioned she had just received compliments from her daughter’s teacher on some vegan Bounty bars that she had made and delivered to her the other day. Miam, j’adore les barres de chocolat bounty! — It’s pronounced boonty here.

Anne picked up the cue rather quickly…

…and kindly suggested that the next time she made some she would let me have a taste. Leaping on that opportunity I asked to be there while she made them so I could share this with you folks.

Then she asked me for a favor in return, to be her cobaye — noted, new vocab added to the list (guinea pig)—for her reflexology practice sessions. It seems to me a win-win situation: Bounty treats and a reflexology treatment. Who could say no to that!

Not counting the refrigeration time, this took about 15 minutes to prepare. This is a wonderful treat to prepare with young kids too. Good to keep in mind on a rainy day.

Anne’s Vegan Bounty Bars

INGREDIENTS//Yields approximately 22 pieces

• 200 grams unsweetened shredded coconut
• 2 tablespoons virgin coconut oil
• 2.5 tablespoons maple syrup
• 150 grams dark chocolate, melted

INSTRUCTIONS

In a medium size mixing bowl combine the first three ingredients and mix well.

Using an ice cube tray, fill each square with the mixture.

Place it in the refrigerator for 45 minutes to set.

Melt the chocolate.

Take out the refrigerated coconut squares.

Dip each piece into the melted chocolate, turning it around so that it is all coated in it.

Place it on parchment paper. Then refrigerate them until firm.

NOTE

Don’t waste any leftover melted chocolate, just make chocolate drops on your parchment paper and add some nuts and raisins to it or whatever you have in your cupboards.

Ingredients: onion, cardammon seeds, ginger, Esplette red pepper, coconut oil, coconut milk, vegetable broth, roasted pumpkin

I didn't think I could have mishaps with my camera while taking photos of food that doesn't move, food that sits still, and no-motion food but just before the hols I broke my 50mm lens taking pictures of the the raw veggie makis —um, let's just say I had two left feet while jumping over my very still food set. Then, today my camera somehow fell out of my hand and took a dunk into the soup before splashing everywhere and all I could recall was orange patchy blotches everywhere.

Clumsy, clumsy me, and a very lucky, lucky me as I had a protection filter that actually did what it was meant to do, protect my lens—close call. We are all cleaned up now.

Soups are the thing for me lately. I'm purging myself from refined sugar, dairy products, wheat, and alcohol this month so it's just easier for me to keep a big batch on hand and heat it up whenever I want. Besides, it's less hassle when I don't have to think about what to eat myself. Thinking for the three others in my family is plenty enough for me. Wouldn't you agree?

I usually have a variety of dairy replacements at home but I don't exclude it. We like to mix it up day to day so it makes it easier for me to snatch a bottle of dairy replacement out of the fridge when I am making something that normally needs some dairy product. These days I'm just making more of a conscious effort of what I consume than usual. I'm taking care of myself instead of neglecting myself. I call it my period of restoration. This is my jump start into the new year.

Roasted Pumpkin Ginger Soup

INGREDIENTS//Serves 4

• 700 grams pumpkin, roasted with skin
• 1 small onion
• 1/2 inch (1.5 cm) knob ginger
• 2 cardamom seeds
• 1 tablespoon coconut oil
• 1/4 teasoon chili powder ( I used Espelette red pepper)
• 2 cups (500ml) vegetable broth
• 1/2 cup (100ml) coconut milk

Toppings:

Crushed sea salt, grilled sesame seeds, pumpkin seeds
Pumpkin seeds, goji berries

INSTRUCTIONS

In a large pot, drop your coconut oil and add the onion, ginger, and cardammon seeds.

Cook until the onion is brown.

Add the vegetable broth.

Cut up your roasted pumpkin with the skin into chunks and add it to the pot along with the coconut milk and the chili powder.

Bring the soup to a boil. Then turn off the heat and let it stand before you use your hand mixer or blender to liquify it.

Use a mortar and pestle and crush some sea salt, grilled sesame seeds, and pumpkin seeds.

Sesaon with this topping accordingly.