5-minute vegan salted caramel

2nd May 2019

A very simple sweet salty gooey 5-minute caramel sauce to drizzle warm over ice-cream, pancakes or crumble the base of a bowl with a 5-ingredient tahini almond cookie, add a scoop of vanilla ice cream, a sprinkling of toasted pistachio nuts, drizzle over the caramel sauce and garnish with fresh mint leaves. Perfect for Pesach Celebrations!

~spring vegetable garden~

5-minute vegan salted caramel

Recipe inspired here.

Preparation time 5 minutes.

Makes 1 cup


⅓ cup/75g hulled tahini 

⅓ cup/70g coconut cream

⅓ cup/50g coconut sugar

¼ tsp fine rock salt

2 Tbsp coconut oil

2 tsp water, or more for desired consistency

½ tsp vanilla extract

to serve

vanilla ice-cream

5-ingredient tahini almond cookies

toasted pistachios


1.  Mix all the ingredients together, except the vanilla in a small saucepan and heat over medium heat, until sugar is dissolved, stirring continuously.

2.  Remove from heat and stir in the vanilla extract.

3.  For a more syrupy, drippy consistency, once cool, whisk in water 1 tsp at a time until desired consistency is reached. Enjoy immediately!  Can be stored refrigerated up to a week.

The sauce will set once it is cooled so you will need to reheat it to regain a pourable consistency or add in hot water until the desired consistency.

golden honey passionfruit elixir & a chia pudding

15th August 2016


A recipe created for  Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.

Elixir: a substance, usually a liquid, with a magical power to cure, improve, or preserve something.

This Elixir works as a wonderful topping for your morning yoghurt or warm cooked oats. At other times, mixed in with a salad dressing; drizzled over vanilla ice-cream for an evening treat; as a drink, stirred into warm water or warm milk; or added to smoothies or juices for a flavour kick. Turmeric root is often used in Ayurvedic medicine for its antibacterial, anti-inflammatory, antioxidant and antiseptic properties.   For this elixir, it is combined with the multiple wonderful benefits of passionfruit, honey and ginger, all healing and preventive powerhouses on their own.  

When buying passion fruit, the ripe fruit should be firm and heavy with wrinkled skins, and have a little “give”.  If the skin is not deeply wrinkled, but only shrivelled and unappealing, keep the fruit at room temperature until it is.


Golden Honey Passionfruit Elixir

Makes 1 cup (240mL)

Recipe adapted from Tara O’Brady – Seven Spoons.

When passionfruit are not in season, replace with an extra ¼ cup, honey.


½ cup mild tasting honey, preferably raw

½ cup ripe passionfruit pulp (approximately 6 fruits)

2 Tbsp ginger, grated

1 heaped tsp turmeric powder/ 1 Tbsp grated turmeric root

Zest from 1 lemon

2 pinches freshly ground black pepper


1.  Grate the ginger and lemon zest.  Halve the passionfruit and scoop out the pulp and seeds to measure half a cup – set aside.

2.  Pour the honey into a jar, add the passionfruit pulp, ginger, turmeric, lemon zest and ground pepper – stir to combine well.  

3.  Allow to stand for 30 minutes before using, or an hour if you can, then cover and refrigerate.  The longer it sits, the more the flavours balance and settle.  Stir before serving.  Use within 1 week.


Chia Pudding with Berries & Golden Honey Passionfruit Elixir

Serves 2

chia pudding 

2 Tbsp chia seeds

½ cup almond milk/or nut milk of choice

¼ tsp vanilla essence

serving options

1 cup Greek-style yoghurt or choice of non-dairy yoghurt

2 – 4 Tbsp Golden Honey Passionfruit Elixir

Fresh seasonal fruits, such as sliced peaches/nectarines, strawberries and raspberries, washed and chopped

2 – 4 Tbsp chopped almonds/granola

To make the chia pudding

1.  Place the chia seeds, vanilla essence and nut milk in a jar.  Screw on the lid, shake a few times and refrigerate for 30 minutes or preferably overnight.  Stir again before serving.

2.  When ready to serve, divide the yoghurt into two individual bowls and evenly spoon over the chia pudding.  Drizzle the Golden Passionfruit Elixir over the top, arrange the fruits and berries, and garnish with fresh mint leaves, toasted almonds or your favourite granola.


Goodness shared by Stacey

simple marinated strawberry sauce (vegan)

3rd January 2010


What a wonderful start to a promising new decade.  Surrounded by so many extraordinary, warm and loved family members and dear friends who are a constant presence in my daily life, inspiring and guiding me!

This is my wish for the new year.

May we live in the moment and see the joy in ordinary things, love with our hearts, and know how lucky we are.

I have my sister with me at the moment, and her presence in the kitchen and our home has been so very missed and welcomed.  I also have my husband’s parents over from London, so it has been a wonderful time together, and it will be very sad to see everyone go.  Having them all here with us and the children makes the void of having no family living here with us in Israel more evident. I realise how supported and held I felt having them physically a part of our daily lives.  Also, because we are not together daily, our time together is much more appreciated and loved.  There have been a lot of wonderful, special meals eaten together over this period, which we will share with you.

One of them is this delicious strawberry sauce recipe that has filled our bellies at the end of most evenings. What is nice about this one is that it is pretty much pure to its source.  The sauce is so simple and tasty.

Our Friday dinner is always a special meal that brings the family together, where the candles are lit and the bread is blessed.  For the dessert, Donna made chocolate brownies cut into small, decadent chocolate squares, topped with vanilla bean ice cream, strawberries and drizzled with this strawberry sauce. Delicious! Another option is to pop a crunchy biscotti biscuit into the ice cream or maybe a chocolate mint one.


marinated strawberry sauce


400g ripe strawberries, hulled and halved

juice 1 large orange

juice 1 lemon

2 tablespoons maple syrup, brown sugar or honey


1.  Prepare the strawberries, wash them thoroughly and cut them in half, then half again. 

2.  Place 300g of the strawberries in a shallow bowl and set aside the remaining 100g for garnishing.

3.  Whisk the orange, lemon juice and sweetener together, then pour over the strawberries.  Leave to marinate for at least 3 hours (the longer it sits, the stronger the flavours will be.)  Stir once.

4.  Puree the strawberries into a sauce-like consistency. I leave a few chunks, as it gives a nice texture when serving.

5.  When ready to serve, place two scoops of vanilla ice cream in an individual serving bowl, drizzle over a good helping of the sauce, garnish with the strawberry halves and sprinkle with grated dark chocolate.  And you have the most delicious and the simplest dessert!

Shared goodness from Stacey

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