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    <loc>https://www.thatveganchef.co.uk/blog/3-ingredient-cacao-bars</loc>
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    <lastmod>2020-11-10</lastmod>
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      <image:title>Blog - 3 Ingredient Cacao Bars</image:title>
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      <image:title>Blog - 3 Ingredient Cacao Bars - Hallo franz</image:title>
      <image:caption>So if you’re anything like me, you’re sick of paying £2 for a fruit and nut bar, like, WHAT ARE YOU PUTTING IN THERE?! GOLD AND SAPPHIRES?! Seeds peeled by fingerless Tibetan monks?! Cacao grown on a holy mountaintop that only yields a gram every century?! Well, these are SUPER cheap to make, can be made with three ingredients and cut down on the packaging if you can find these things at your local eco store (which you probs can). And you can change the flavour! You can add orange oil, ground ginger, maca, any different nuts or seeds GET EXPERIMENTAL.</image:caption>
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    <loc>https://www.thatveganchef.co.uk/blog/pesto-cauliflower-soup</loc>
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    <lastmod>2020-10-13</lastmod>
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      <image:title>Blog - Pesto Cauliflower Soup - It’s officially Autumn.</image:title>
      <image:caption>And the best thing to eat is something warm and cosy, yet with a bright punch of flavour that will drag you out from the blanket fort you may have built. This soup is one of my faves, it’s creamy and garlicky - it’s full of iron, vitamins and antioxidants! As with all my recipes, I encourage you to play with flavours - you can add any soft herbs instead of basil, some chilli, roasted broccoli or courgettes… Cooking is about fun and experimenting to find what you like because everyone’s tongue is different!</image:caption>
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      <image:title>Blog - Pesto Cauliflower Soup</image:title>
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      <image:title>Blog - Pesto Cauliflower Soup</image:title>
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      <image:title>Blog - Pesto Cauliflower Soup</image:title>
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      <image:title>Blog - Pesto Cauliflower Soup</image:title>
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      <image:title>Blog - Pesto Cauliflower Soup</image:title>
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    <loc>https://www.thatveganchef.co.uk/blog/dhal-dal-or-daal</loc>
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    <lastmod>2020-10-13</lastmod>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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      <image:title>Blog - Dhal, Dal or Daal. - What’s so good about dal?</image:title>
      <image:caption>Not only are the lentils amazing as a nutrient rich belly filler, the spices you add are (in Ayurvedic cultures) considered to be medicine. Cinnamon reduces risk of heart disease Curry leaves are full of antioxidants Ginger is an anti-inflammatory BOSS Mustard seeds are delicious :-D Fennel seeds fight the bloat - I add them to most meals to aid with digestion You can go google every spice ever to learn more about their health giving properties so I won’t bore you. Another super win about dal is that you can put anything in, it’s so versatile and it’ll be different every time you make it!</image:caption>
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      <image:title>Blog - Dhal, Dal or Daal. - Lentils</image:title>
      <image:caption>There are so many types of lentils! Oh what fun! You don’t need every variety, there are differences in cooking time, nutritional availability and texture but really, try a few and see what you like Amazing things about lentils: CHEAP High in fibre (let’s keep those bowels active) Zero fat High in micro nutrients (vitamins &amp; minerals) Easy to make a delicious, filling dinner with You can make vegan, gluten free bread with them!!</image:caption>
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    <image:image>
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      <image:title>Blog - Dhal, Dal or Daal.</image:title>
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    <image:image>
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      <image:title>Blog - Dhal, Dal or Daal. - Tempering</image:title>
      <image:caption>Tempering your spices in oil makes them darned tastier and also basically grabs all the essential oils that contain nutrients from the spices and saturates the oil with them - this means they’re actually available for your body to use. Tempering first: creates a mellow flavour as the spices have time to mingle and permeate the other ingredients in the dish - this isn’t so important with dal as it’s already broken down Tempering at the end: POW! Flavour attack! The flavours are more vibrant and ready to smack you in the face.</image:caption>
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  <url>
    <loc>https://www.thatveganchef.co.uk/blog/buckwheatcrepes</loc>
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    <lastmod>2020-10-13</lastmod>
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      <image:title>Blog - Buckwheat Crepes. - Pancakes, eh?</image:title>
      <image:caption>I love me some pancakes. You probably do too. What a treat Shrove Tuesday used to be when I was little, we’d be flippin them all over the kitchen and trying to stick them to the ceiling :-) I remember my gran had one of those crazy double whisks with a handle, I’d really go to town on the batter (sloshing it everywhere obvz) I make these instead of the usual plain flour, dairy milk &amp; egg combo because… they’re GREAT! And gluten free vegan crepes should be available to everyone! You can have standard sweet pancakes with these (or lemon and sugar *drools*) or use for savoury filled crepes or instead of chapattis with a curry :-D</image:caption>
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      <image:title>Blog - Buckwheat Crepes. - Buckwheat, eh?</image:title>
      <image:caption>Buckwheat is hilariously not wheat at all - thanks language and words *rolls eyes* It’s a pseudocereal. A fake cereal. A serial cereal liar (haha I’m funny). So it’s not from grass and is thus, gluten free! As a flour, it’s described as ‘nutty’ - I don’t really get that but it really adds to structure where some gluten free flours don’t. It’s also got bare fibre and is high in minerals that are apparently very good for your heart so ditch that sad bag of plain flour (for it is, very plain) and go get some buckwheat flour or grind your own from buckwheat ‘groats’! Also, just look at them &gt;&gt; don’t they look edible enough to eat? DON’T YOU WANT TO EAT THEM?</image:caption>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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      <image:title>Blog - Buckwheat Crepes.</image:title>
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    <loc>https://www.thatveganchef.co.uk/blog/granola</loc>
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    <lastmod>2020-10-13</lastmod>
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      <image:title>Blog - Granola. - The best granola I’ve ever made.</image:title>
      <image:caption>So, I’m not big on recipes. I find that whenever I follow them to a tee, they don’t work out - very frustrating! Basically they should be guidelines, every single ingredient in the entire universe ever is slightly different from the last and probably VERY different from what the person writing a recipe has available. So read recipes! Get inspired! But remember that you can add extras, take things out, cook it longer if it feels underdone, GO WILD AND CHUCK THE BOOK OUT! But here’s my granola recipe, I’m not gonna post 10 different ones pretending they’re not the same, when realistically, you can sub the nuts/seeds/spices every time! Change it how you will, it’ll probs still be granola :-)</image:caption>
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      <image:title>Blog - Granola. - Why should I make my own granola?</image:title>
      <image:caption>Yeah there are SO MANY cereals and granolas out there, what’s the point in making your own? WHAT A HASSLE RIGHT? If you care about sugar content, supermarket cereals usually aren’t a good choice. If you care about livin it up eco style, supermarket cereals usually aren’t a good choice. If you’re after a vegan and gluten free granola, supermarket cereals usually aren’t a good choice. See what I’m getting at with the supermarket cereals? With making your own, you can pick how sweet you want it, exactly what ingredients go in (stuff you’ve hopefully picked up plastic free from a refill store) and you can get CLUMPS! I love clumpy granola and often, store bought ones are just crunchy oats and are very disappointing - this clumps! Also full of healthy fats and fibre for a slow release of energy throughout the morning :-)</image:caption>
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      <image:title>Blog - Granola.</image:title>
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      <image:title>Blog - Granola.</image:title>
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    <loc>https://www.thatveganchef.co.uk/blog/howiliveecomindful</loc>
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    <lastmod>2020-09-24</lastmod>
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      <image:title>Blog - How I live eco-mindful.</image:title>
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      <image:title>Blog - How I live eco-mindful.</image:title>
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      <image:title>About - I’ve always loved food.</image:title>
      <image:caption>When I was little I’d spend all day watching the Food Network. When I was a teen I’d spend all my Saturday job money on cookbooks in Waterstones. I was first left in charge of Christmas dinner at 11 years old! So obviously it made sense to make cooking my job. It’s more than that though, I’ve made it my life - nourishing people with my vegan, gluten free treats is so fulfilling! After YEARS working in hospitality I finally got into the kitchen, quickly progressing to head chef at a healthyish restaurant. I wanted it to be healthier though. I wanted more freedom. I wanted to TRULY be in charge. So one bright morning in January 2017 I quit my job and decided to set up as a private vegan chef… Genuinely thought I had gone mad! I didn’t have a clue how to set up a business or get clients or make cakes or order food to my house or even how to WORK from my house but I’ve done it all and it was the best thing I have ever done so all I’m gonna say is YOU CAN DO WHATEVER YOU WANT! Soz, that was like a life bio.</image:caption>
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    <image:image>
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      <image:title>About - Food is my passion.</image:title>
      <image:caption>My name is Gemma and I really love making food. I’ve relocated to Rancon in the Haute-Vienne region of France! My husband Jamie and I now own our own retreat centre HeartSpace House which is SUPER EXCITING! I’m still available for retreat catering, cakes and private cheffing but I’m focussing mostly on running cooking workshops and holding events here! I’d love to have you join us sometime! It still is and always will be all about the food.</image:caption>
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      <image:title>About - VEGANISM?</image:title>
      <image:caption>So when I decided to go vegan in 2012 it didn’t really exist. Not really, it totally did but it was NOT like it is today! All the cheese smelled like feet, restaurants could basically offer you dry salad and maybe chips and if you mentioned it to anyone there would be a blank stare of confusion. THERE WAS NO CAKE UNLESS IT WAS A DRY SEED BAR THAT WAS ORIGINALLY MEANT TO GO IN A BIRD FEEDER. With my love of food, I just wasn’t happy with the options available so I really started pushing myself to create new and exciting things. I feel like I have and I want to share that with everyone I can. Through yoga retreats, supper clubs, the cafes I supply cakes to and private catering I get to spread my joy. So yeah, I’m healthy and I’ve been at this a while, I won’t badger you about it but this is all good for me :-)</image:caption>
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