Grapefruit and Basil Spritzers

grapefruit spritz

So fresh and so simple to make. And it looks so pretty! We really can’t resist anything with pink grapefruit in it and this drink was perfect on a recent hot and sticky day.

Makes 2 large glasses:

2 pink grapefruits
Ice cold sparkling water and a few ice cubes if desired
1 small handful Turkish or regular basil, roughly chopped but save a few sprigs for garnish
Brown sugar/agave – optional, to taste
Chia seeds – optional

Juice one grapefruit and divide it between two glasses. Cut the other grapefruit into half moon slices and leave to the side for garnishing later.

Add half of the chopped basil to each glass and, if using them, also add 1 tsp of chia to each glass and a little sweetener. Mix and add ice cubes if you want it really cold.

Top with sparkling water, mix again, check the sweetness, adding more sweetener if desired and garnish with grapefruit slices and the sprigs of basil.


Trail Mix – full of protein and packed with superfoods

trail mix 1

Perfect for when you need a quick pick me up, this super easy to make trail mix is a great thing to have to hand to stop yourself reaching for the caffeine or sugar. Packed with both nutrition and flavour, this is one of our top combinations and the addition of the cacao nibs and lacuma (a superfruit from Peru insanely rich in antioxidants and B vitamins) not only adds a lovely sweetness but also really amp up the health benefits. In truth, you probably don’t really need a recipe for trail mix but often you just don’t think about how easy (and indeed cost effective) it can be to make something usually store bought yourself and we hope this favourite mix of ours might get you inspired.

Makes about 600g :

Vegan, Wheat and Gluten Free:

100g pecans
100g toasted coconut chips
100g pumpkin seeds
100g cacao nibs
100g dried goji berries
100g dried mulberries
1 tbsp lacuma powder

Simply place everything together in a large bowl and mix thoroughly. Transfer to an airtight container for best storage.


Divertimenti Event

We’re so excited to be talking about our new book at Divertimenti on Marylebone High Street on the 11th March from 7-8pm. We’d love it if you could join us! For more information and tickets visit



Welcome to our blog! Over the coming months we hope to share with you all our news as well as lots of new recipes and all our favourite things and places. We hope you enjoy reading!

– David & Charlotte





The Fresh Vegan Kitchen


vegan cover

About our book

We’re so excited to see our debut cookbook ready for publication. We’ve brought together over 100 of our all time favourite recipes that are bursting with fresh ingredients and superfoods. We’ve drawn heavily on dishes from regions that have inspired us so much on our travels and that have a long tradition of vegetarianism such as Asia and India but there are also innovative twists on Spanish tapas, Middle Eastern mezze, classic Mexican dishes and much more. All the dishes are vegan and there are many inspiring ideas for those following a raw, sugar free or wheat and gluten free diet too.




Glass Noodle Salad


This quick and easy vegan glass noodle salad is one of our absolute favourites. It’s perfect for a light lunch or dinner and is absolutely packed to the rafters with all the colours, flavours and vibrancy of South East Asia. The smoked tofu, mixed sprouts and seeds are ingredients that we use all the time to make sure our dishes have plenty of protein. So, here’s our quick and simple guide on making this delicious dish.
Serves 2 / Vegan, Wheat & Gluten Free

You’ll need the following:

  • 125g glass noodles (rice vermicelli), dried
  • 1 carrot, cut into thin strips
  • 100g mange tout, cut into thin strips
  • 30g coriander, picked
  • Juice of 4 limes
  • 2 clove garlic, finely chopped
  • 40g ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp brown sugar
  • 10ml tamari
  • 150g mixed sprouts (eg mungbean, chickpea, lentil)
  • sesame seeds, lightly toasted
  • 100g smoked tofu, thinly sliced

Step 1

In a bowl, pour boiling water over the glass noodles and leave to soak for 4 minutes. Strain and then, under the tap, allow cold water to pour over the noodles until they have cooled down. Make sure they’re fully strained and then leave to one side.

Step 2

To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they resemble a paste. Add the lime juice and tamari and stir.

Step 3

In a large bowl add the carrot, mange tout, coriander, sprouts, smoked tofu and noodles.  Gently mix together by hand before pouring over the dressing and then continuing to mix by hand until the dressing has been well incorporated. Sprinkle over the toasted seeds and serve.