Its getting colder which can only mean a few things: cashmere socks, chunky scarves and getting cosy in doors with a favourite dish. Here are some great winter recipes from 3 of our lovely staff members:

Our resident Vegan maestro goes to Earthsprout for her favourite Winter recipes. Here is how you make these scrummy but uber-healthy cupcakes:

Carrot filling
4.5 cups of either grated carrot or pulp from the juicer
10 dried figs
3/4 cup golden flax seeds
2 pinches of salt
0.5 tsp pure vanilla powder
2 tsp cardamom
1 tblsp raw honey
1. Soak the figs for a few hours until soft then mix with some of the soaking water so that you get a “figpaste”.
2. Grate the carrots or put carrot pulp from the juicer in a mixer. Just see that you end up with 4.5 cup.
3. In a coffee grinder or a strong mixer, make flax flour of the golden flax seeds.
4. Mix all ingredients my hand or in a mixer and add more of the soaking water if the mixture is too firm. Let rest in the fridge
Salty caramel peanut base
2 tbsp raw peanut butter
1/2 cup hazelnuts
1/4 shelled hemp seeds
4 large pitted dates
1 pinch of himalayan salt
1. Roughly chop the hazelnuts.
2. Mix all ingredients by using a fork or put everything in a strong mixer. Let rest in the fridge
Raw white chocolate glaze
2 tbsp cacao butter
2 tbsp organic virgin coconut butter
1/2 cup cashews
1 dsp honey
0.5 tsp of pure vanilla powder
1 tblsp water
1. Soak the cashews for a few hours to make them easier to digest and it also gets easier for the body to assimilate all nutrients.
2. Melt the cacao butter and coconut butter over hot water until body temp.
3. Rinse the cashews and make cashew butter in a mortar or a mixer.
4. Stir all ingredients together and let set in the fridge.
Our resident Parisian shares the secret to her perfect Butternut Squash soup – a dash of nutmeg and a dollop of Philadelphia Cream Cheese:
2 tbsp olive oil, plus extra to serve
1 onion, roughly chopped
1 carrot, roughly chopped
1.2 litres vegetable stock
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper
5 tbsp Phildelphia Cream Cheese 
1. Halve the squash and remove the seeds. Leave the skin on and cut into chunks. Heat the oil in a large saucepan and gently sweat the squash, onion and carrot until soft.
2. Add the stock and bring to the boil. Simmer for 30 minutes then blend, add the nutmeg and season to taste. Serve in warmed bowls garnished with a drizzle of cream and olive oil.
Our Portuguese darling shares her favourite native doughnut – Filhoses
6 cups flour
3 (1 ounce) packages yeast
1/2 cup sugar
8 eggs, beaten room temperature
2 cups milk, warmed
1/4 lb butter, melted (1 stick butter)
1/2 teaspoon salt
1. Mix all ingredients together with hands for 5 minutes until dough is smooth.
2. Let rise 1 hour.
3. Pull off various size pieces and fry in hot oil.
4. Drain on towels and sprinkle with sugar.
Happy Cooking Everyone!