It wouldn't be Thursday without a guest blogger and today's post is simply amazing.... inspiring...beautiful. Bev and Vasile are so brave to share their story. Grab a tissue and read on! 

Bev: It was February 2003 and I was coming off an emotional hangover bred out of a bad divorce a year earlier and a subsequent love relationship that had ended abruptly after almost a year of dating. This left me devastated, heavy hearted and disillusioned. I struggled with my emotional …

No, no, no. Scott & I aren't having a child. Well, not in the normal sense. I do have a baby chickie, though. No not a real chicken. This is not going well.

Let me back up: She calls me Mama Hen. I've been doting on Andrea for over a year now, since back when I lived in New York City. I met her on Twitter through a mutual friend. She was in college at the time and I had …

What is miso?
Miso is basically a fermented condiment found in many popular Japanese dishes like miso soup, ramen, and udon. This ingredient has been used in Japan and China for thousands of years. It’s made from soybeans, barley or rice, or a combination thereof. Miso can also be made from other legumes like chickpeas or azuki beans for a soy-free option. Some companies have even started producing miso from grains like corn, quinoa, and amaranth.

Miso has a thick, …

Today's guest blogger is a special little boy named Adam who just loves baking Happy Herbivore recipes (with mum's help!). Adam will also be appearing in my new cookbook, Everyday Happy Herbivore. 

Now, let's get to it!

Hello everybody! My name is Adam and I am six years old. I can tie my shoes and I am learning to ride a two-wheeler. I like to bake (and eat — hee, hee, hee) sweet stuff with my mum, who likes to …

I pride myself on using normal "everyday" ingredients in my recipes but there are one or two "weird" items I use sometimes... Kelp is one of them.

A friend of mine who follows a strict salt-free diet turned me on to kelp. (She uses it as a salt alternative). I'm not one for salting my foods, but I like kelp because it has a fishy taste. 

It's the "secret ingredient" in HH's Mock Tuna Salad. It's what makes the …