We’ve been living on this all summer – spicy and delicious, it’s super easy to put together earlier in the day then you get to just pour it into a bowl and enjoy it for dinner.
Who’d like some fava beans and a nice chianti? haha, anyway. This lovely little green number with noodles, nutty, crunchy broad beans and fresh watercress is easy to whip up for a quick lunch.
I eat buckets of hummus and always have some in the fridge. Nothing wrong with buying a tub but making it is so simple. Make it soon! This one is spicy and rustic and if you have it with heaps of carrot and celery sticks, you get most of your daily vegies in one hit then[read more…]
Just a quick post today to say I made a vegetarian chilli based on this one, packed full of beany goodness. It’s great for freezing and quick lunches and dinners, is vegetarian and vegan friendly and uses tins and things from the cupboard so is very economical and easy to put together. Oh and this chilli cheese[read more…]
I whipped up a deliciously spicy, crunchy, cold weather inspired toasted muesli a while back, just from ingredients I had on hand. It’s not full-on ginger in flavour, just enough to give a sweet, warm flavour however if you’re a real ginger fan, add a bit more fresh or ground ginger to the recipe. This is nice[read more…]
Nut butter is fascinating to make – it starts off sort of crumbly then becomes this lovely butter if you process it for long enough. Although, I have this paranoia about having the food processor on for too long and it’ll blow up or something .. can this happen?! If you have a high powered food processor,[read more…]
I spotted these on Nigellissima the other day and realised I hadn’t made proper deep fried chips in years (normally I make ye olde oven baked chips). Anyway … the difference between these and the ones mum used to make (in two batches, twice frying them – delicious), is that these ones go into cold[read more…]
I’m really into home-made teriyaki sauce lately, particularly since it’s easy to whip up and so incredibly sweet, salty and spicy. It’s also delicious in this simple dish with broccoli and noodles which rivals any take-away you could order and involves only a few ingredients. This is brilliant for a quick and flavoursome lunch, plus I sort of needed something[read more…]
I purchased some coconut oil ages ago and never know what to do with it! I was going to use my usual unsalted butter for this crumble but then thought I’d try the bottle of coconut oil sitting gloomily at the back of my fridge instead. Despite the fact that I’m not particularly paranoid about[read more…]
This light, naturally sweet, low cal, yet full of antioxidants smoothie was just the thing after Christmas/new years …
I’m not quite ready to give up sweet potato even though it’s already hot here and turning the oven on is a bit of an effort. This is a side dish but to be honest, I had a bowl of these for lunch on their own; sweet, caramelised, spicy and with a gorgeous, fragrant crunch[read more…]
While making my usual winter pumpkin soup recently, it occurred to me that with a few tweaks, it would make a lovely, healthy sauce for pasta, so I gave it a go. Adding nutmeg, sage and a decent amount of full fat coconut cream, this turned pumpkin soup into a lush, creamy and flavoursome sauce which goes[read more…]
I often make sweet baked loaves, in fact, they’re a staple in our freezer for morning teas and things. But the other day I thought about making a savoury loaf, a type of quick bread, something spicy and warm to have on cold mornings with butter or with a bowl of steamy hot soup. So because[read more…]
I mean I like broccoli; green, crunchy, good for you but it’s not exactly the most exciting food on the planet to prepare or eat, so finding a way to dress up ye olde steamed broccoli is always good. The classic flavours of chilli, garlic and lemon go brilliantly with this rustic vegie and I’m[read more…]
I’ve wanted to make this black sticky rice pudding for ages but had trouble sourcing the black glutinous rice in an actual store. I originally tried making a similar dessert with black rice and although it tasted nice, it wasn’t the same, I really feel it needs the glutinous rice for that gloriously sticky texture.[read more…]
Walnuts are the untapped resource of the nut world; a lot of people find them bitter and perhaps not as enjoyable as other nuts which is a shame, because they’re a good source of omega 3 and heaps of other nutrients, and we should eat them a few times a week ultimately. I’ve come to appreciate the slightly bitter[read more…]
I’ve heard a lot of negative remarks about the humble little muesli bar lately … too much sugar! Additives! You may as well drink a can of coke! etc etc. Poor muesli bars, being a child of the 80s I’ve always liked them and if you buy a brand which is quite healthy and lower[read more…]
Summer to me is smoothie weather and since I posted a lovely green one recently, I thought I’d post this one before the weather gets too cool to really get into them. I love this thick and creamy smoothie full of fresh flavour and good things which I whipped up a while back on a[read more…]
I adore mashed potato and of course, mashed sweet potato is delicious; fluffy, sweet and warm. When I was teeny tiny, some days, it’s all I’d eat. I prefer to leave the skins on my white potatoes (it’s healthier and you can’t tell the difference – use organic if you prefer) and after years of using any[read more…]
I had grand ideas of making a chocolate Guinness cake for St Patrick’s Day but ran out of time. Instead, I thought I’d go off the beaten track and offer this green smoothie I made recently which is such a lovely green colour, it seemed serendipitous, despite being devoid of butter, cream, potatoes or Guinness I’ve[read more…]
I make muffins quite often to freeze for morning teas and such, so thought I’d use some blackberries I had in the freezer and a few limes left over from gin and tonics on a recent weekend to bake some summer inspired, vegan little cakes. There really isn’t any difference between these and muffins using eggs and dairy; they[read more…]
I’m really fond of this tasty salad with only a few ingredients. Simple, fresh and seasonal, with a lot of lemon, just how I like it.
So I knocked together some toasted muesli (or granola if you prefer), with lovely spices and chewy dried cherries. I was rather taken with how pretty it looked which you can probably tell from all the photos!
I’ve always loved the salty flavour and lightness of miso soup, in fact, Japanese food in general is a cuisine I really enjoy for the taste and health benefits. When I was younger, at uni and a bit broke, I’d just have miso soup on it’s own, sort of like a really healthy cup-a-soup, but over[read more…]
Recently I spotted Naked Treaties, a health food café and raw bar based in Byron Bay who create raw, vegan, organic, sugar, dairy and gluten free treats, juices, smoothies, thick shakes and savoury lunches. I have to admit, the fact that they’re based in Byron caught my eye I grew up in the Northern Rivers area and sometimes[read more…]
It’s funny how I hate frozen peas but love fresh ones. Shelling peas always reminds me of being a kid and I’d eat more peas than would go in the bowl for mum. Sweet, crisp and light, they were perfect in this spring inspired salad with spicy radish, creamy potato, rich buttery leeks and a creamy, zingy,[read more…]
In warmer weather I love to make salads for meals and as I’m a bit of a pasta fan, I whipped up a pasta salad the other day with only a few simple, on-hand ingredients and it was really satisfying in that healthy, yet hearty pasta way; I loved the crunch of the raw vegies and walnuts[read more…]
I’ve wanted to make these for ages! I love chickpeas and I also love snacky things like chips and nuts to have with cocktails and thought these would be a healthier option. These little morsels were nutty, spicy and crispy not too long out of the oven and I really enjoyed them. So give them a go! [read more…]
I see a lot of recipes for sweet potato vegie burgers around so thought I’d give them a go. I roasted/sautéed the sweet potato and onion first as it gives a lovely caramelised flavour however apart from that, these are so easy to put together, they’re well worth it. I loved the sweet and spicy taste[read more…]
I love using maple syrup for savoury things and it goes particularly well with spicy, chilli based dishes. Instead of using traditional kidney beans for this spicy, Mexican dish, I thought I’d use black beans and some maple chilli roast sweet potato to add another flavour. I love the crispy sweet, caramelised potato with creamy avocado[read more…]