Serves 6-8

This is a South African classic and is very popular in the Cape and around the Bokaap. It’s hearty and full of delicious and nutritious ingredients.

This soup is perfect for winter. It’s also a good reason to use up those dried beans you have sitting in your pantry.

I have used red speckled beans as my main ingredient, but you can use any dried beans you prefer.

The recipe usually has meat added but I have made this one vegan. You won’t miss it at all 😉


What you’ll need:

375g                      dried red speckled beans

1.5 L                       water

3 TBS                     olive oil

3                             large onions, peeled & chopped

2                             large leeks, peeled & chopped

3                             carrots, peeled & thickly sliced

2                             parsnips peeled & thickly sliced

1 can                     diced tomatoes

½ tsp                     ground cinnamon

½ tsp                     ground cloves

½ tsp                     cayenne pepper

¼ tsp                     grated nutmeg

¼ tsp                     ground allspice

1                              lemon, zested

Salt and pepper to taste

3                              small red chilies, chopped, plus a little extra for garnish

How to do it:

  1. In a medium sized saucepan, add the beans and fill with water about 4 cm above the beans. Bring to a fast boil and cook for 5 minutes. After 5 minutes, remove from the heat and cover. Leave this for 15 minutes.
  2. In a large pot or saucepan, heat the olive oil and fry the onion, leeks, carrots and parsnips until slightly soft. Be careful not to burn them.
  3. Add the drained soaked beans, the tomato, and the 1.5 L of water to the pot, bring to the boil.
  4. Add the cinnamon, cloves, cayenne, nutmeg, all spice, lemon zest and a dash of salt and pepper. Stir through and reduce to a simmer. Let simmer for 1 hour, skimming any fat or scum off the top.
  5. After an hour, use a potato masher to mash the vegetables and beans together. Don’t over do it you still want it to be chunky.
  6. Add some chopped red chilies and simmer for a further 30 minutes.
  7. Before serving, taste the soup and add extra salt or pepper if needed.
  8. Serve with fresh bread and a sprinkle of chilies.

I hope you enjoy this recipe as much as I did. And as always, if you try this out drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

Looking for more winter warmers? How about trying my:

Hearty tomato soup

Roast red pepper and red quinoa soup

Mexican Rice bake

Happy cooking!



Hearty tomato soup

(Serves 4 hungry people or 6 not so hungry)

I am currently on a journey of winter soups, the cornerstone of real winter cuisine. The most common and popular soup is the age old classic; tomato soup!

This recipe creates a wonderful creamy and flavourful soup without any actual dairy. It is also an incredibly easy soup to make and will last about a week covered in the fridge.

Tomato soup
Hearty tomato soup

What you’ll need:

1 TBS                    olive oil

1                             onion, chopped

1 cloves                 garlic, crushed

2                              tomatoes, diced                              

1 can                     diced tomatoes

1 tsp                      oregano

1 handful             fresh basil, roughly chopped (plus a bit extra for serving)

2 TBS                     brown Sugar

2                             large potatoes, skinned and diced

2 cups                   vegetable stock

1 tsp                      salt

1 tsp                      pepper

Tomato soup
Tomato soup

How to do it:

  1. In a medium saucepan, heat up the olive oil and fry the onion and garlic until translucent.
  2. Add the canned tomatoes, the fresh tomatoes, the oregano, sugar, diced potatoes and vegetable stock.
  3. When the mixture has come to a boil, reduce to a simmer and stir through the chopped basil. Simmer for 25-30 minutes until the potato has softened.
  4. Stir through the salt and pepper.
  5. Using a stick blender or a food processor, blend the soup until mostly smooth.
  6. Serve hot with a sprinkle of fresh basil.


Tomato soup
Delicious and hearty

And as always, if you make this recipe, drop me a line and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you’re looking for more winter warmers how about trying my:

Roasted red pepper and red quinoa soup

Lentil one pot

Mexican rice bake

Happy cooking everyone!



Roast red pepper and red quinoa soup

(serves 3-4 hungry people)

It’s almost winter and the best way to stay warm is to enjoy your own home-made soup. This is a thick, warm and spicy soup and as of today, my favourite. It is really good for you, full of vitamins and fiber and keeps for about a week.

Delicious roasted red pepper and red quinoa soup
Roast red pepper & red quinoa soup

This is my new go-to comfort food. The recipe calls for it to be blended, but if you don’t have a blender you can always leave it chunky. But it’s just way better blended.

What you’ll need

2                red peppers

2 TBS        olive oil

2                large tomatoes, diced

1                can diced tomatoes

1                white onion, diced

2                garlic cloves, minced

1 tsp          salt

1 tsp          pepper

1 tsp          dried thyme

1 tsp          dried oregano

1 tsp          chili flakes

1 TBS        cayenne pepper

2 cups        vegetable stock

½ cup        red quinoa (I got mine from The Refillery <3)

Delicious roasted red pepper and red quinoa soup
Winter comfort food!

How to do it:

  1. Preheat the oven to 180°C
  2. Rub a bit of olive oil on the red peppers, place on a baking tray and bake for about 15 minutes until to skins are blackened in parts.
  3. When you take them out the oven put the straight into a Ziploc bag, or in a bowl covered with cling wrap.
  4. After about 10 minutes, remove the peppers and slide the skin off. Then remove the seeds and roughly chop.
  5. In a medium sized saucepan, heat 2 TBS of olive oil. Fry the onion and garlic until translucent.
  6. Add the fresh tomatoes, the canned tomatoes, the chopped red peppers, the quinoa and the vegetable stock. Stir through.
  7. Add the thyme, oregano, chili flakes and cayenne. Stir through. When the soup is boiling, reduce to a simmer, add the salt and pepper and cook uncovered for 25-30 minutes until the quinoa is cooked. (You’ll know it’s cooked when you see the little tails coming out of the quinoa.)
  8. Using a stick blender, or a food processor, blend the soup until there are no big lumps of tomato.
  9. Serve hot with fresh thyme and crusty bread.


Delicious roasted red pepper and red quinoa soup
Get in my belly!

I hope you guys enjoy this recipe as much as I did. And as always, if you try this recipe out, drop me a line and let me know how it turned out or tag me in your creations on Instagram @ninarlasvegas.

Looking for more warm winter dishes? How about trying my:

Lentil one pot

Mexican rice bake

Chickpea chili

Happy cooking and keep warm!



Orange & macadamia sponge cake (vegan)

I made this cake up for Mother’s Day for my wonderful mother. She was craving an orange cake and I was happy to oblige.

This sponge has the base of a vanilla sponge with some sneaky orange zest and juice to make it zing. The macadamia nuts are not a necessity but they really bring the whole cake together.

Vegan orange and macadamia cake

What you’ll need:


350 g                     cake flour

320 g                     white sugar

1 tsp                      baking powder

1 tsp                      bicarbonate of soda

1 tsp                      salt

1 cup                     almond milk

½ cup                    sunflower/canola oil

1 TBS                     apple cider vinegar

2 tsp                      vanilla essence

2                             oranges, zested and juiced


1                             orange (zested and juiced)

250 g                     vegan butter or margarine

500 g                     icing sugar

3 TBS                     almond milk

120 g                     macadamia nuts

3 TBS                     castor sugar

Awesome treat for spoiling a loved one x

How to do it:

  1. Preheat the oven to 180°C. Spray 2 cake tins with nonstick spray and line the bottoms with baking paper.
  2. In a medium sized mixing bowl, sift together the flour, baking powder, bicarb and salt.
  3. Add the sugar, milk, oil, vinegar, vanilla and orange zest and juice. Using a hand whisk, mix it together until it is just combined. Don’t over mix, it doesn’t have to be completely smooth.
  4. Divide the batter equally between the two pans and bake for 30 minutes or when a toothpick inserted comes out clean.
  5. Let the cakes cool on a wire rack while you make the icing.
  6. Make sure your butter is at room temperature, you want it soft but not melted.
  7. Beat the butter in a stand mixer with a whisk attachment until light and fluffy.
  8. Add the sifted icing sugar a little at a time until it comes together. When all the icing sugar is incorporated, keep beating while you add the orange zest and juice.
  9. When it has come together, if it is still a bit thick, keep beating while adding the almond milk.
  10. When your cakes are completely cool, ice as desired and top with your toasted macadamia nuts.

If you liked this recipe and are looking for more delicious vegan cakes, how about trying out my:

Carrot cake

Best ever vegan chocolate cake

Very Berry vegan cake

Get in mah belly

I hope you guys enjoy this recipe as much as I did. And as always, if you give it a try, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas

Love and health to all of you,



Vegan Pecan and dark chocolate toffee shards

I recently purchased a new sugar thermometer and I’ve been dying to test it out. I figured the best way to break it on would be decadent vegan toffee shards.

This recipe has very few ingredients and is pretty simple as long as you have a thermometer. You can test the toffee by doing a hard crack test into a glass of ice water but I find that by the time I’ve gotten to the right stage and taken that time to test it, it’s gone over.

You can decorate these shard as you like but the combination of toasty nuts and dark chocolate is just divine.

What you’ll need:

For the toffee:

1 cup                     vegan butter or margarine

1 cup                     granulated white sugar

2 TBS                     water

1 tsp                      vanilla essence

For the topping:

150 g                     dark chocolate

½ cup                    pecans, roughly chopped

1 tsp                      sea salt

2 TBS                     cacao nibs

How to do it:

  1. Line a baking tray with baking paper and a good spray of non-stick spray. Or use a silpat.
  2. Take out a heavy bottomed saucepan, rather use one that’s too big rather than too small as the mixture will bubble a bit.
  3. Over a medium to high heat, melt the sugar, butter and water together. Keep it bubbling for about 10 minutes until it reaches 150°C (305°F) which is hard crack stage. Once it reaches about 100°C it heats up quickly so keep an eye on it. If it goes over the hard crack stage it will burn and taste bitter.
  4. Quickly stir in the vanilla and pour the toffee into your prepared tray.
  5. Leave to cool completely, about 40 mins.
  6. In a non-stick pan toast off the chopped pecan nuts until aromatic. This will take about 5 minutes. Set aside to cool.
  7. When your toffee is cool it’s time to temper your chocolate.
  8. Put your chocolate into a microwave proof bowl and blast in the microwave for 15 second increments. Stir for 10 seconds between each 15 seconds. You don’t want to over cook it otherwise it will not set.
  9. Pour the tempered chocolate over the cooled toffee, sprinkle over the chocolate your nuts, cacao nibs and salt. Leave to set either at room temperature or if you’re in a hurry, in the fridge.
  10. When everything is set, break your toffee up into shards. These will keep for about 4-5 days in a sealed container. Do not keep in the fridge because the moisture will make it soft.

Happy baking guys! And don’t forget if you try this recipe out drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

Thanks for reading!

If you’re looking for more sweet treats how about trying my:

Easy vegan honeycomb

Choc chip cookies



Vegan Sourdough doughnuts

Since we are all cultivating our sourdough starters for the lockdown, why not make some delicious sourdough doughnuts? I’ve always been a little daunted by doughnuts purely because I’m scared of hot oil. But fears are made to be conquered, and for a big scaredy cat I managed to get these out pretty well.

Sourdough doughnuts

The ones I made have a simple dusting of cinnamon sugar, but you can also make a vanilla glaze, or fill them with jam or chocolate ganache, it’s up to you!

The dough should be made the day before you want to make the doughnuts. When using only starter and no yeast the prove time is slightly longer.

What you’ll need:

115 g                     vegan butter or margarine

250 g                     plant milk (I used oat)

80 g                        water

50 g                        white granulated sugar

100 g                     sourdough starter

700 g                     cake flour

1 tsp                      granulated salt

5-6 cups               neutral oil for frying (I used canola)

How to do it:

  1. In a small pot on the stove or in a microwave proof bowl in the microwave, melt the butter.
  2. Add the milk, water and sugar to the melted butter and stir.
  3. In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, milk mixture and salt.
  4. While mixing, add 100 g of flour at a time until the dough comes together and pulls off the side of the bowl.
  5. Continue to knead for about 10 minutes until the dough is soft and pliable.
  6. Put your dough into a lightly oiled bowl and cover with cling wrap.
  7. Leave the dough at room temperature for about 8 hours, I left mine overnight and it develops into a beautiful flavorful dough.
  8. When the dough is proved, tip it out onto a lightly floured work surface. Roll the dough out until it’s about 2 cm high. Cut out circles, I left mine without a hole because my cutter was quite small. If you have a good sized cookie cutter you can cut bigger rounds and then use a small one to cut out the centers.
  9. Place the rounds on a floured baking tray and leave covered for an hour until almost doubled in size.
  10. Heat up the oil in a large pot to 190-200°C. Be careful here, hot oil is scary and can cause serious injury.
  11. Place a couple rounds in the oil at a time, making sure not to splash yourself. Fry for about 2-3 minutes each. (A little longer if you’ve made bigger doughnuts.) They should be a golden brown all over.
  12. Remove from the oil with a slotted spoon and place on a cooling rack over some paper towel.
  13. While the doughnuts are still a bit warm (not straight form the oil though, wait about 8 minutes) roll them in a cinnamon sugar mixture. This also depends on how strong you like your cinnamon, I made mine 1 TBS cinnamon to 4 TBS sugar.
  14. Keep in an airtight container at room temperature. They will last about a week but are best when eaten the day they are made.

Happy cooking! And as always, if you give this recipe a try, drop me a message and let me know how it turned out. Also tag me in your creations on Instagram @ninalasvegas.

Love and health to all of you,



lentil one-pot

Okay so I was going to call this “the Nina Special” but that was uninformative. I also have no idea what to call this. I came up with it because I was looking for something super nutritious to make in bulk as meal prep. So basically I’ve taken all the really good healthy beans and pulses and created a delicious one pot amalgamation which can be easily modified for your own specific tastes. I served mine with quinoa but it goes just as well with rice or bulgur wheat.

This recipe can easily be doubled if you want to go full into meal prep, then portion and freeze it for later use. The one I’ve written hear made 8 portions for me. It should last a week or two once frozen, don’t refreeze once defrosted.

I know this looks like a lot of ingredients but it’s worth it I promise.

What you’ll need:

2 TBS                     olive oil

1                             large onion, chopped

2                              cloves garlic, finely chopped

2 cm                      length of ginger, peeled and grated

1 tsp                      ground cumin

1 tsp                      cinnamon

1 tsp                      garlic powder

1 tsp                      cayenne

1 tsp                      chili flakes

1 stick                   celery, chopped

2 cups                   vegetable stock

1 ½ cups               brown/red lentils (I used IMBO)

1 tin                       kidney/white beans

1 tin                       sweet corn

1 cup                     button mushrooms, halved

1 cup                     sweet potato/pumpkin diced and steamed

1 tin                       coconut milk

3 cups                   cooked quinoa/rice

¾ cup                    blanched almonds

How to do it:

  1. In a medium/large pot or saucepan, heat up the olive oil and fry the onions, garlic and ginger for 3 minutes.
  2. Add the celery and all the spices, stir to coat and fry for another 3 minutes.
  3. Add the vegetable stock and lentils. Simmer for 10 minutes.
  4. Add the tin of beans (including the brine), the coconut milk, the mushrooms and the drained sweetcorn to the pot and simmer for about 15 -20 minutes until thickened and slightly reduced.
  5. Stir through your steamed pumpkin or sweet potato.
  6. Portion into Tupperware’s with a portion of quinoa or rice. Top with some blanched almonds. Once completely cool, freeze for further use.
  7. When reheating, take the meal out and defrost at room temperature. Then heat in a pot on the stove until warmed through.

If you’re looking for more savoury recipes why not try my:

Thank you for reading, and I hope you enjoy this recipe as much as I did. And as always, if you give it a try drop me a message and let me know how it turned out and what improvements you made. Also tag me in your creations on instagram @ninarlasvegas.

Happy cooking!



Chocolate & cranberry babka (vegan)

Babka is an enriched sweet braided bread originating in Poland. It’s a popular Easter bread but let’s be honest, it can be Easter everyday am I right?

This recipe spans over 2 days because the dough must develop overnight in the fridge. Do not skip this step because it is really important for the end result.

chocolate & cranberry, yum!

What you’ll need:


¾ cup                    plant milk of your choice, I used almond

2 tsp                      instant yeast

¼ cup                    granulated sugar, (white or brown)

3 cups                   cake flour

½ tsp                     fine salt

¼ cup                    coconut oil

¼ cup                    vegan butter or margarine


½ cup                    vegan butter or margarine

½ cup                    granulated sugar (white or brown)

2 TBS                     organic coco powder

¾ cup                    dried cranberries

Get in my belly!

How to do it:

  1. In a microwave proof bowl, or in a small saucepan, add the milk and sugar. Heat until just warm, not boiling.
  2. Add the yeast and mix together. Add this mixture to the bowl of a stand mixer.
  3. Using a dough hook, put the mixer on slow speed and add 2 cups of your flour.
  4. When incorporated, add your softened butter and room temperature coconut oil a teaspoon at a time.
  5. Add the last cup of your flour a little at a time, keeping eye on the consistency. You don’t want it to be too dry. Slightly sticky and soft is your aim.
  6. Knead on a medium speed for 6-8 minutes until the dough is soft, pliable and a little tacky.
  7. Place in a lightly oiled bowl, turn the dough once to cover with oil. Cover with cling wrap and place in the fridge overnight.

Day 2:

  1.  Take your dough out the fridge and let sit on the counter for about an hour to warm up a little.
  2. Grease 2 loaf tins.
  3. While it is resting, mix your filling.
  4. In a microwave proof bowl soften the butter. Add the sugar and cocoa powder and mix with a spoon until combined.
  5. On a clean, lightly floured work surface. Cut your dough in half. Roll each piece of dough into a rectangle about 8mm high, 15 cm wide and 30 cm long. Spread half your chocolate filling across the dough and sprinkle with half the cranberries.
  6. Roll the dough up relatively tightly starting at the bottom of the long end.
  7. When you have a nice sausage. Cut it lengthways down the middle. Arrange the two ropes, filling side up, pinch the one end together and put one leg over the other about 3 times resulting in a twist. Pinching the ends together again.
  8. Collect your braid and place gently into your loaf tin.
  9. Repeat with the other dough.
  10. Cover the loaf tins with cling film and place in a warm spot for 90 minutes, or until doubled in size.
  11. Preheat the oven to 180°C.
  12. What I do is preheat my oven during the 90 minutes and put my loaf tins in the drawer under the oven where it’s nice and warm.
  13. When the loaves have proved, remove the clingfilm, and bake in the preheated oven for 30-40 minutes. You want the loaves to be a toasty brown on top.
  14. Leave to cool in the pans for 10 minutes, then take them out and finish cooling on a cooling rack.
  15. Enjoy warm!

Thanks for reading and I hope you enjoy this as much as I did. And as always, if you try this out drop me a message about how it turned out or tag me in your creations on Instagram @ninarlasvegas

Love and health to all of you and stay safe!



Mexican Rice bake (vegan)

If you’ve read any of my savoury posts you’ll know I am mad about Mexican flavours. I love spicy anything. This recipe is made with loads of nutrient rich foods like beans, garlic, peppers, tomatoes, and Spekko brown rice which is low GI so you end up with a really “good for you” meal which lasts ages.

It takes about an hour in total to make but is fairly simple.

Spicy, hearty, delicious

What you’ll need:


1 TBS                     olive oil

1                              medium onion, chopped

1                              clove garlic, chopped

1 tsp                      paprika

1 tsp                      cumin

1 can                     borlotti beans (You can also use black beans or red kidney beans. It depends on your preference.

1 can                     corn, drained

1                              red pepper, chopped

½ cup                    sliced jalapeños

4 cups                   cooked brown rice (I used Spekko)

½ cup                    grated vegan cheese (or normal cheese if you aren’t part of the V-gang)


2 cups                   tomato puree

1 TBS                     cumin

1 TBS                     smoked paprika

1 tsp                      dried oregano

1 tsp                      chili powder

1/3 cup                 water

2 tsp                      white vinegar

2 TBS                     maple syrup

A dash                  salt and pepper

Low GI goodness

How to do it:

  1. Preheat the oven to 180°C and spray a casserole dish with nonstick spray.
  2. Firstly, if your rice is not cooked, start that now and cook according to the packet instructions. Brown rice can take a little while to get tender so start it early.
  3. In a medium sized saucepan, add all the sauce ingredients and bring to a simmer. Keep this on a low simmer while you finish the rest of the dish.
  4. In a heavy bottomed pot, add the olive oil. When it’s hot, add the onion and garlic, cook until translucent.
  5. Add the cumin and paprika and cook for another 2 mins until it’s fragrant.
  6. Add the beans (brine and all), corn, peppers and jalapeño slices, simmer for 10 minutes, stirring occasionally.
  7. When your rice is cooked, add it to the pot with the bean mixture. Stir through to evenly combine it.
  8. Pour this mixture into your prepared casserole dish and pour over the sauce. Make sure it spread over evenly. Top with your grated cheese and bake in the preheated oven for 25 minutes.
  9. Top with chopped fresh coriander, lime wedges, avocado pieces and a dash of sour cream. Here is a recipe which gives you instructions for a vegan sour cream.

I hope you guys enjoy this recipe as much as I did! And as always if you try it out, drop me a message or tag me on Instagram @ninarlasvegas

Love and health to all of you,



Vegan sourdough pretzel rolls

Since lock down I have seen a massive lack of yeast on the shelves, and as a result so many people have been cultivating sourdough bread starters. This is awesome and I completely endorse people starting their own bread mothers.

The one problem I have with my starters is the fact that when you feed them, you have a whole chunk of discard which goes to waste. So I figured a way to incorporate my discard with a small bit of yeast to make perfectly fluffy and tasty sourdough pretzel buns.

So these are pretzel buns. Not bagel buns. Bagels are just boiled whereas pretzels are boiled in an alkali solution. This changes the flavour and texture of the crust.

Soft and tasty pretzel buns!

These are so easy to make and don’t take very long at all. It’s the perfect recipe to keep in the arsenal for sourdough discard. These were also a huge hit with the family so they will disappear quickly! But if you don’t have people to feed, you can always freeze them.

What you’ll need:

4 cups                   white bread flour

1 TBS                     white sugar

1 ½ tsp                  instant yeast

1 ½ tsp                  fine salt

1 cup                     almond milk

1 cup                     sourdough discard (100% hydration) I used a combination of my rye and white bread starter discard and it worked really well.

1 TBS                     bicarbonate of soda

1 TBS                     maple or golden syrup

¼ cup                    vegan butter or margarine, melted

2 TBS                     poppy seeds

1 TBS                     course salt, like maldon

Best served straight out the oven!

How to do it:

  1. In the bowl of a stand mixer, add the flour, sugar, yeast and salt. Give it a quick whisk to incorporate it.
  2. Pour in the milk and sourdough discard. Beat on a medium-slow speed with a dough hook for about 5 minutes until everything has come together in a soft dough. If it is too wet you can add a bit more flour, if it is too dry, add a bit more almond milk. Continue to mix for another 5-8 minutes until soft and not too sticky.
  3. Once it has all come together and it’s developed into a beautiful soft squishy dough. Transfer to a well-oiled bowl, cover with a damp tea towel and leave in a warm place to double in size.
  4. Depending on the weather and where you leave the dough. It should be doubled in size in an hour. If it might take a bit longer if it’s cold.
  5. Once doubled in size, tip it out onto a lightly floured work surface. Cut the dough into 10 equal pieces. Mine weighed out to 97g each.
  6. Roll each portion into a rope, try not to flatten it out too much. You’ll want it to be about 15-20 cm long.
  7. Shape the rope into pretzels by making a “U” shape, then twisting the top two ends together and then bringing them down to sit on the bottom of the “U”. If this is confusing have a look here ( for a visual instruction. This is a very straight forward graphic from Pretty Simple Sweet.
  8. Place them evenly on a baking tray and set aside.
  9. Preheat your oven to 200°C.
  10. In a medium to large saucepan, fill ¾ full and bring to a boil.
  11. Add in the bicarb and syrup and give it a little stir. Bring down to a simmer.
  12. Place your pretzels in the simmering water 2 at a time. Let them sit there for 20 seconds each then remove with a slotted spoon or spatula and place on your lined baking tray.
  13. When you have boiled all the pretzels, brush each one with some melted butter, sprinkle with poppy seeds and a bit of salt.
  14. Bake in the preheated oven for 15-20 minutes until lovely and golden, they will also sound hollow when you give them a little tap underneath.
  15. Serve warm with lashings of butter and jam. Or just eat as is. But most importantly, enjoy!

I hope you enjoy this recipe as much as I did, and as always, if you give this recipe a try drop me a message and let me know how it turned out. Or tag me in your creations on Instagram @ninarlasvegas.

Health and love to all of you,



Altared Intentions

Manifesting & Healing With The Stars