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Plant based recipes, meal plans, greening your home and diet, fun ways to move that beautiful body, tips for busy moms, plant based workshop dates and loads more! Live your ultimate life, find your true north and nourish your mind, body and soul.

Eat, Live…Consciously!

Tammy Fry

Fish-style Fillet Tacos with Smoky Citrus Cashew Cream

INGREDIENTS Cashew Cream 2 C (500 ml) boiling water 150 g raw cashews ½ C (125 ml) water ½ tsp (2,5 ml) garlic powder ½ tsp (2,5 ml) smoked paprika Zest and juice of 1 lime 1-2 Tbsp (15-30 ml) Tabasco® Chipotle (optional)...

Does kindness to others require a kindness to self?

There is a popular narrative that says you need to look after yourself and fill your own cup before you can give to others. I don’t always agree. I think the combination of self-care and service to others goes hand in hand. But it is a delicate balance. I like...

Unearthed Mexican Sweet Potatoes

This delish dish creates the perfect family favourite main meal! Easy, healthy, tasty and looks like a dream on a plate! This little beauty is from my cookbook, 'Made with Love and Plants', but I’m treating you to the simple recipe below! ???????? Serves:...

Chipotle Mexican Breakfast Wraps With Avo Cashew Crema

INGREDIENTS AVO CASHEW CREMA 2 C (500 ml) boiling water 150 g raw cashews ½ C (125 ml) water ½ tsp (2,5 ml) garlic powder Zest and juice of 1 lime Salt and pepper 1 large avocado, mashed SCRAMBLED TOFU Olive oil 250 g firm tofu, mashed with a fork ½ tsp...

Meat-free ‘Chicken Parmigiana’

INGREDIENTS MARINARA SAUCE 2 Tbsp (30 ml) olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 400 ml tomato passata ½ C (125 ml) water 2 tsp (10 ml) brown sugar 1 tsp (5 ml) dried oregano 1 tsp (5 ml) dried thyme ½ tsp (2,5 ml) chilli flakes...

Batch Cooks 101

Could batch cooks be the new fairy godmother of food preparation? With all the pressures of life, meal preparation can not only be intimidating but also seem impossible. Parents are trying to juggle so many balls at once, and there is never enough time in the day to...

Italian Meatball Sub With Spinach & Walnut Pesto

Serves: 2 INGREDIENTS SPINACH & WALNUT PESTO 100 g baby spinach leaves 2 garlic cloves, peeled 100 g walnuts, toasted and cooled ¼ C (60 ml) nutritional yeast zest and juice of 1 large lemon 4/5 C (200 ml) neutral flavoured oil (use a mild/delicate olive oil...

‘Creamy Vegetable Korma Curry

Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes INGREDIENTS 2 Tbsp coconut oil 2 medium brown onions, chopped 2 cloves garlic, crushed 3 cm piece fresh ginger, grated 1 tsp ground cumin 2 Tbsp medium garam masala 1 tsp ground turmeric 2 sweet potatoes, cubed...

Healthy Eating on a Plant-based Diet

While you probably grew up learning about the traditional food pyramid, you may be less familiar with any of the plant-based versions. In the past, we were taught that animal products play a vital role in our diet, so when switching to a plant-based diet, many people...

‘Sushi’ Jars with Cashew Wasabi Cream

Serves: 2 Prep time: 20 minutes Cook time: 25 minutes INGREDIENTS 2 sterilised jars 1⁄4 red cabbage, shredded 2 carrots, grated 1 cup edamame beans, shelled 1⁄4 cup sushi ginger 1 avocado, sliced 1⁄4 cup wakame seaweed juice of 1 lime 1⁄2 pack vegan prawn-style pieces...

Breakfast Carrot Cake

Not all puddings are equal. Take this one for example, technically a cake, eaten at breakfast, no refined sugar, no dairy and nutrition in every spoonful. Breakfast doesn’t get better than this. Serves: 2 Prep time: 20 minutes Cook time: 10 minutes INGREDIENTS 1 cup...

Plant-based Chocolate Truffles

According to my son, these little chocolate balls are ‘the bomb’. Just a few minutes to make and they go down a treat in lunchboxes, at school bake sales and birthday parties. Makes: 12 Truffles Prep time: 10 minutes INGREDIENTS 120 g pitted dates 60 g raw hazelnuts...

The Hip Wiggler

The tastiest smoothie you can make, loaded with the yummiest ingredients around. Find your inner child and go wild! Serves: 1 Prep time: 5 minutes INGREDIENTS 1 cup almond milk 1 banana, frozen, peeled and cut into chunks 1⁄2 cup ice cubes 3 dates, pitted 1⁄4 cup raw...

Buen Appetito Bolognese

Classic spaghetti Bolognese served with a punchy citrus infused salsa verde for extra zing! Serves: 4 Prep time: 20 minutes Cook time: 40 minutes INGREDIENTS Bolognese 2 Tbsp (30 ml) olive oil 1 medium onion, finely chopped 1 medium celery stalk, finely chopped 1...

West African Coconut Curry

Inspired by the peanut-based curries of West Africa, this hearty curry will have you dishing up seconds. • SERVES: 6-8 • PREP TIME: 10 mins • COOKING TIME: 20 minutes INGREDIENTS: 1 Tbsp coconut oil1 medium brown onion, chopped2 cm piece fresh ginger, grated1 clove...

8 Reasons to try going Vegan this Veganuary

A new year is here with its promise of a fresh start, which usually inspires us to try something new or set New Year’s resolutions. And I believe that trying a vegan diet for January is one of the best and easiest way you can contribute to improving your health, the...

Easy Homemade Gift Ideas for a Sustainable Festive Season

When it comes to the holiday season, giving is definitely one of the best parts. Ok…getting is nice too, but it’s the giving that truly makes most of us feel all warm and fuzzy inside. And when that gift is something you made yourself, well it just plain feels better!...

Cashew Fried Rice with Crispy Baked Tofu

Trust me – you will need to make an extra-large batch. This dish is great packed into school lunches, as an after-school snack or even heated up for next-day dinners. It is nutritionally well balanced and satisfying. Full bellies and smiles = happy parents! • SERVES:...

Roasted Butternut and Lentil Lasagne

Comfort food at its finest! This dish is perfect for so many occasions – cosy nights in, ‘get well’ or ‘congrats on your new home’ gifts, or having friends or family over for dinner. I usually make it over a weekend, cover will foil and bake when needed. It will keep...

Mexican-Buddha Bowl

On busy days, I love meals that can be prepped ahead and heated up when ready to eat. The true definition of Buddha Bowl is a bowl that is packed with food to give it a rounded “belly” appearance much like the belly of a Buddha. So be sure to pack your bowls until...

Food Waste and its Impact on the Environment

We need to talk about an issue that is swept under the rug most of the time: Food Waste. I recently had an interview with Sentient Media about this issue and its impact on our environment. Have a look at my interview with Sentient Media below to find out how you can...

How to raise a healthy child on a plant-based diet

It can be hard raising a child on a plant-based diet in a meat-eating world. After raising two happy and healthy kids on a plant-based diet, here are my top tips on how to ensure your child thrives. Following a plant-based diet can have many health benefits for...

NEW BOOK: Made with Love and Plants

Today, for the first time, I am revealing the launch of my new book, Made with Love and Plants. This has been a long-time dream of mine, and finally the moment has arrived. I am beyond grateful to every person that has nudged me along, tested my recipes,...

5 Immune Boosting Tips

https://youtu.be/Jf6-8NcJBsI Staying at home day in and day out, is not necessarily a bad thing, in fact, there have been some benefits. It’s a time to go slow, reflect on what is truly important in life, learn new ways of being, new ways of doing and new ways of...

Recipes for a Vegan Valentine’s Day

With less than a week to go ‘til Valentines Day, some of you may be a little stressed out by the thought of having to book a non-vegan restaurant with only 1 vegan option on the menu, or you may be figuring out how to bribe your “pre-vegan-loved-one” to join you at a...

Tofu Scramble

SERVES: 2–4 • PREP TIME: 10 min • COOKING TIME: 15 min • LEVEL OF DIFFICULTY: 2/5 INGREDIENTS 1 Tbsp coconut oil 1 medium brown onion, diced 1 red pepper, deseeded and diced 6–8 mushrooms , sliced 2 cups organic baby spinach 1 block organic tofu (I prefer firm),...

6 Tips for a Plant-Powered Lunchbox

Creating a healthy plant-based lunchbox for kids is not only nutritious but can be delicious, exciting and teach good eating habits early on! Here are five steps to help you prepare a balanced and appealing meal: 1. Include a Variety of Food Groups: Aim to include...

Roasted Butternut, Beetroot and Crispy Sage Tart

INGREDIENTS Toppings: 2 cups (± 400 g) baby beetroots, washed 1⁄2 butternut (225–275 g), peeled and cubed 2 Tbsp apple cider vinegar 1 Tbsp rice malt syrup Salt and pepper to taste Hot water pastry crust: 100 g vegan butter or margarine 80 ml water, room temperature 1...

Breakfast Carrot Cake

Apr 13, 2022

Not all puddings are equal. Take this one for example, technically a cake, eaten at breakfast, no...

The Hip Wiggler

Mar 29, 2022

The tastiest smoothie you can make, loaded with the yummiest ingredients around. Find your inner...

Plant-based Chocolate Truffles

Apr 13, 2022

According to my son, these little chocolate balls are ‘the bomb’. Just a few minutes to make and...

Made with Love & Plants

My passion for plant-based eating led to my cookbook Made with Love & Plants. I am really proud of this book. After years of crafting plant-based recipes for my family I wanted to share the knowledge to make it that much easier for home cooks looking for plant-based inspiration. Made with Love & Plants is packed with 75 delicious, easy-to-make recipes from gluten-free, to batch cooks, to wholefood plant-based options, to plants on fire recipes (for the most epic plant-based BBQ). There are also gut health recipes, breakfast yumminess, healthy lunchbox treats and sustainable, edible, homemade gifts! The recipes have all been chef, mom, and kid tested and are simple to follow, and made with some of my favourite simple, wholesome ingredients.

Get in touch here if you are interested in getting a copy of the book.

“Tammy’s book is a testament to the incredible variety of delicious plant-based options out there and provides important insights and support for anyone interested in choosing a healthy diet. 100% recommended read!”

Ria Rehberg, CEO Veganuary

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