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Wholesome Eats: Chickpea Pizza With Salsa Verde And Zucchini

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad 

Not very often do you come across a pizza recipe that’s vegan, gluten-free and contains no refined sugar. However, thanks to the ladies over at @panaceas_pantry, this chickpea pizza with salse verde is just that – and more!

“I was inspired by the humble Indian dosa for this recipe­ – naturally gluten-free and vegan,­ made from a base of chickpea flour­ and packed with flavour,” said one half of the duo, Jade. “This version is thicker, heartier and transformed into a pizza base. Though really, you could use it as an vegan omelette or savoury pancake.”

Be sure to share your #WholesomeEats with @shesaid and @panaceas_pantry on Instagram!



1⁄2 cup + 2 tbsp garbanzo (chickpea) flour

1⁄2 cup + 3 tbsp water

1⁄4 tsp baking flour

1/8 tsp Cayenne pepper

1 tbsp nutritional yeast

1⁄4 red onion, diced

Salt and pepper


2 cups spinach

Juice of 1⁄4 lemon

1 tbsp extra virgin olive oil

1­ heaped tsp capers

1⁄2 cup mixed fresh herbs; we used mint, coriander and parsley

Toppings (optional)

Thinly sliced zucchini strips (we used a potato peeler for this)

Raw, grated beetroot

Thinly sliced red onion

Sliced tomato

Sliced avocado

Hummus, olive oil or hulled tahini

Wholesome Eats: Chickpea pizza With Salsa Verde And Zucchini Strips


  1. Whisk all pizza ingredients in a medium ­sized mixing bowl until the mixture is completely uniform, set aside for at least 15 minutes to allow the mix to soak.
  2. To make the Salsa; pulse all ingredients in a high speed food processor until combined and still slightly chunky (about 12 times)
  3. Heat coconut oil in a heavy­ based fry pan over medium heat for 1 minute until hot, but not allowing the oil to smoke. While the oil is heating, quickly whisk the mixture to work air bubbles through.
  4. Once hot, pour the mix into the pan, tilting the pan to evenly spread the mix. Leave to cook for 6­7 minutes before flipping, (the pizza will bubble and begin to dry when ready). Once flipped, cook for roughly 5 minutes on the other side, or until golden brown.
  5. Top pizza with salsa, then layer on sliced tomato, red onion, zucchini strips and shredded beetroot. Warm under the grill for 2­3 minutes, or to your preference. Serve with avocado and hummus, tahini or olive oil.

Wholesome Treats: Raw, Vegan And Coconut Cheesecakes

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Silky Smooth Mango Smoothie Bowl

If these coconut cheesecakes don’t tantilise you taste buds, then we don’t know what will! Raw, vegan and equal parts delicious, this recipe was provided to SHESAID by the dessert masterminds over at Instagram account: @panaceas_pantry.

“This was a cheesecake combination that just had to happen, since lime and coconut would have to be my favourite food combination ever­,” said Jade and Kath about the inspiration. “It’s fresh, creamy and tangy – and its ultra delicious.”

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!



1 cup raw almonds

2 cups shredded coconut

Pinch himalayan sea salt

1/2 cup rice malt syrup

2 tbsp cacao

Lime layer

1 cup raw cashews, soaked for a minimum of 4 hours

1/4 cup rice malt syrup

1 small avocado

1/3 cup lemon juice + 2 tsp lemon zest

1­2 tsp wheatgrass

3 lime extract drops (optional)

1/4 cup coconut cream

2 1/2 tbsp coconut oil, melted in a double boiler

Pinch himalayan sea salt

Coconut layer

1 cup cashews, soaked

1/4 cup rice malt syrup

1/2 cup coconut cream

1/2­1 tsp vanilla extract

1/4 coconut oil, melted in a double boiler

1/2 tsp spirulina

lime slice 600x600


  1. For the base, pulse almonds and coconut in a high speed food processor until fine crumbs are formed. Add remaining ingredients and pulse again until uniform and slightly sticky.
  2. Press into a lined, 15cm square tin and set aside in the freezer.
  3. For the lime layer, drain and rinse soaked cashews.
  4. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer
  5. For the coconut layer, drain and rinse the soaked cashews.
  6. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer for at least 2 hours, or until very firm.
  7. Remove from freezer and using a hot, sharp knife divide into 9 squares.
  8. Allow 20-­30 minutes before serving.

Tip: Store in an air tight container for up to 5 days in the fridge or up to 2 weeks in the freezer.

Wholesome Treats: Raw Vegan Chewy Pecan Brownie Recipe

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Eats: Veggie Packed Zucchini Slice Recipe

Raw, vegan, refined sugar and gluten free – what more could you want from a treat!? Thanks to food bloggers Jade and Kath over at @panaceas_pantry, we’re bringing you this guilt-free chewy pecan brownie recipe, which the girls admit is “one of our most popular raw treats.”

“The natural chewy sweetness delivered by the dates, coupled with the dense texture from the nut gives this brownie its special factor and leaves you with a nutrient­ dense dessert that doesn’t leave you with a nasty sugar high,” they insist.

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!



2 cups raw pecans (or walnuts), processed into a flour

1 1⁄2 cups dates, soaked in warm water & drained well

2 tbsp Mesquite (optional)

1⁄2 tsp Himalayan sea salt

2/3 cup raw cacao powder

1⁄2 cup coconut flour

1⁄4 cup rice malt syrup


Flesh from 1 large avocado

1⁄4 cup natural, smooth peanut butter (it’s best to have the ingredients listing only peanuts)

1⁄4 cup + 2 tbsp full fat, organic coconut cream

2 tbsp coconut oil, melted double boiler style and set aside to cool

1⁄4 cup rice malt syrup

@panaceas_pantry, wholesome treats, Healthy treats, vegan, pecan brownies, pecan brownie recipe, raw vegan recipes


  1. For the brownie: Combine all your brownie ingredients in a high-­speed food processor and pulse until uniform and clumping (it should look/feel like a dry dough).
  2. Transfer mixture into a greased/lined tray (we lightly greased ours with coconut oil) and press firmly down, creating a flat base. Set in the fridge.
  3. For the frosting: Combine all your frosting ingredients in a food processor, excluding the coconut oil and pulse until combined. Add the melted coconut oil and blend until very smooth.
  4. Pour the mixture over your brownie and allow to set in the freezer for 1 hour.
  5. Remove from freezer and using a hot, sharp knife, cut into 10 portions. Allow 20 minutes before serving.

Tip: Store in an air tight container in the fridge for 3 days or in the freezer for up to 2 weeks.

Quick And Easy 4 Ingredient Vegan Scones Recipe

In an era where time is of the essence, who doesn’t love a cook-up that’s super quick and easy? This vegan scones recipe provided by top food blog, Veggieful, promises to be just that with only four ingredients necessary! What’s more, it’s likely that you’ll have them all on hand.

RELATED: Vegan Chocolate Pikelets Recipe With Chocolate Topping Recipe

“These scones are simple delicious and easy to make. Great for breakfast morning tea or a snack!” says the blogger. So, what are you waiting for? Let’s get cooking!



3 cups self-raising flour

120g vegan margarine, at room temp

1 cup Vitasoy

1 tbsp icing sugar

Optional extras

Strawberry jam

Whipped coconut cream

Icing sugar, to dust


  1. Preheat oven to 200 degrees celcius fan-forced and line a tray with baking paper.
  2. In a large bowl, add the flour and icing sugar and stir until combined.
  3. Add the margarine and use your fingers to rub it into the flour until lightly crumbly.
  4. Pour the soy milk in and knead until a dough is formed.
  5. Lightly sprinkle a surface with flour and knead the dough for one minute until a smooth dough has formed. Make sure you do not over-work the dough.
  6. Roll the dough into a long sausage and cut into 12 parts/scones. Alternatively,  you can use a circular cutter and cut into 12 rounds.
  7. Place the scones on the tray with a little bit of space between each one.
  8. Bake for 20 minutes until lightly browned.
  9. Serve immediately with jam and vegan cream. Enjoy!

Vegan Chocolate Pikelets With Chocolate Topping Recipe

Vegans, rejoice! This has to be by far one of most decadent and delicious vegan chocolate pikelets recipes EVER. Created by top food blogger, Veggieful, this breakfast dish is super tasty, easy to make and is the perfect Sunday morning treat to serve up on a chilly morning. Sweet tooth’s, eat your heart out!

RELATED: Vegan Weekly Meal Plan

Serves: 2



1 cup soy milk

1/4 cup water

1 cup self-raising flour

1 tbsp corn flour

1 tbsp sugar

dash vanilla

2 tbsp cocoa


2 tbsp cocoa

2 tbsp coconut oil

2 tbsp maple syrup


  1. For the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
  2. For the pikelet: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients and blend until smooth without lumps.
  3. In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
  4. Flip to the other side for another 30 seconds or so until just browned. Set aside.
  5. Continue frying until all of the batter is used.
  6. Stack the pikelets and add a light layer of chocolate topping between each layer.
  7. Serve with strawberries and enjoy!

Healthy Beetroot Vegetable Chips

Who doesn’t love the crunchy texture of freshly baked oven chips? Almost any vegetable makes a delicious substitute if you still crave some chips without the added calories.

Our gluten-free, vegan recipe takes just 30 minutes to prepare and serves 3-4 people, perfect if you’re having a few guests over.

RELATED: French Toast Fruit Kebabs 


3 medium/large beets

2 sprigs rosemary

Sea salt and black pepper

Olive or canola oil


  1. Preheat the oven to 375ºF and line a tray with baking paper.
  2. Slice the beets (thinner is better) with a mandolin or a sharp knife to keep them consistent. This will give them a better crunch!
  3. Fan the chips over the tray and lightly drizzle with olive oil, sea salt and rosemary.
  4. Bake for 15-20 minutes until golden brown and crispy. Cool then serve!

Image and Recipe via Minimalist Baker

Vegan Tofu Scramble Breakfast Recipe

Add this tasty tofu recipe to your vegan cookbook for a simple, animal-friendly meal. Feel free to add whatever spices and sides you like. Personally, I think it’s great with grilled tomatoes and mushrooms, and sourdough toast.


300g/10.6ozs tofu (firm or silken)

50ml/1.7 fl ozs soy milk (if using silken tofu)

2 teaspoons oil for frying

1/4 cup sliced green onions or 1/2 a red onion, sliced (I prefer red onion)

1 small garlic clove, peeled and sliced

handful baby spinach leaves

3/4 teaspoon turmeric

1/3 teaspoon curry powder

salt and pepper

Bread to serve


  1. Place tofu in a sieve and drain for at least 20 minutes. Put some weight or pressure on it to speed up the process. For silken tofu, blend with the soy milk (there’s no need to strain it).
  2. Heat a skillet on medium-high heat and add the oil. Fry the onion and garlic until the onion is translucent and then add the spinach leaves and stir until wilted. Add the tofu and sprinkle with the turmeric and curry powder. Gently stir and then season with salt and pepper. Serve with toast.

Image and recipe via Not Quite Nigella.

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