August 5th, 2013
July 29th, 2013
Leeks are on special this week and with the cooler weather what more perfect thing than a delicious hot bowl of soup to warm the cockles of my cold heart? 🙂
1 tsp coconut oil
4 cloves of garlic
4 cups of stock
2 cups boiled water
1kg of peeled and cubed potatoes
250 grams coconut milk
Cracked pepper and sliced shallots to serve.
Warm oil a little. Add garlic to pan and sliced leeks. Sauté till soft. Add potatoes, stock and water. Cover and cook for thirty minutes. Once cooked through add, coconut milk and blend in blender and serve immediately with some chopped shallots, cracked pepper and gluten free bread. Bon Apetit!
February 24th, 2013
February 22nd, 2013
Could it be because it’s love month I don’t know or am I just feeling the love extra more this month with all the extra oxcytocin surging around my body? Well not only did I randomly pour out a loveheart from the teapot on a Valentines day date with my sister (you have to tilt your head right to make it out.)
February 19th, 2013
This is soup weather at the moment here in Queensland and what easier more delicious way to indulge than in this colourful super easy soup. I like to call it Miso with more.
1 stem of kale
1/2 a red capsicum
1 spring onion (green part only)
6 small mushrooms
1 tsp olive oil
1 tbs of miso paste
1 tbs of dried seaweed
Prepare all the veggies first. Slice kale and spring onion finely. Cut carrot and red capsicum into small strips. Slice mushrooms and fry in oil. Boil the kettle. Soak the rice noodles in lukewarm water. Drain the water off the noodles. Add noodles to a clean bowl with all the other ingredients and pour hot water over the top.
February 18th, 2013
I am absolutely addicted to corn. We eat it fresh almost every night in salads. Have you tried it fresh? You’ll be hooked! Last night I made vegan corn fritters with heaps of fresh basil and tonight I made delicious polenta cakes from the amazing Roberto Martin’s (Ellen and Portia De Rossi’s personal chef) Vegan Cooking for Carnivores. I am in love with this book! So many fantastic recipes where veggies are the heroes! 🙂
Now I try not to eat a lot of oil so I didn’t quite follow the recipe and left it out! I’m not sure if this is why they don’t look perfectly pretty. I think next time I’ll leave it overnight to form a little more. I was worried the mixture wasn’t dry enough so I baked it in the oven for a little while.
Here is the final result. Jamie Oliver style (as my nephew called placing food on chopping boards, when we couldn’t find the platters at my sister’s).
I’m serving them with this simple and vitamin rich salad.
Brussel Sprout and Kale salad
6 Brussel sprouts
4 sticks of kale
1 tbs of Djon mustard
3 tbs apple cider vinegar
1tsp of organic maple syrup
Mix dressing ingredients and pour over shredded brussel sprouts and kale.
Sprinkle with pumpkin seeds.
February 16th, 2013
Had a beautiful lunch at The Green Stuff at Caloundra today. Their food is tasty, fresh and best of all pretty much everything can be made gluten free and vegan. In fact most menu items come that way by default. My idea of heaven.
I had this delicious chick’n (not actually chicken) and my partner had an awesome salad and side of rustic fries.
Completely worth the drive up to the pretty seaside town of Caloundra. It’s also in a fabulous location under the Shearwater resort on beautiful King’s Beach.
So after lunch you can take a leisurely stroll along the boardwalk taking in the stunning coastal views.
Friendliest staff too! 🙂
February 15th, 2013
Today when we went to visit the dr. I made a joke to her about the music playing in the reception room it was “The Final Countdown” by Europe from the 1980s. It is the final countdown my little love, but don’t worry we are ready to meet you. Ready for our hearts to explode with love for you and ready to take good care of you. Your dad was there making jokes too. I can’t wait for you to meet him and fall in love with him as much as I have. Get ready to laugh until your sides hurt. You’ll be amazed at how comforting his hugs are and how safe you’ll feel in his arms. He has lots of things he wants to teach you about the world and one day if I come into your bedroom and find you’re not there it will probably be because you’ve both climbed out the window in search of the moon (it’s happened once before). A few months ago when I knew you were here I looked out at the Ligurian sea from the cliffs of Vernazza in Italy and was overwhelmed with how beautiful the sight of that was as well as the many other beautiful things I have seen and felt in my life and I thought I can’t wait to show you this world. I know you are going to like it. We’ll see you soon and we promise to take good care of you and love you always. See you when we’re looking at ya!
Love and kisses from Mummy and Daddy
February 14th, 2013
Happy Valentines Day. Hallmark hell day? Commercial waste all your money day? I’m not sure, but one thing I am sure about is that celebrating love is always a good thing not just on Valentine’s Day. And this could be love for your family, friends, pets or even yourself. To celebrate love today I made these love heart fruit shapes with peeled grapes. So simple all you need is some beautiful watermelon and mango and grapes and patience to peel them. There are only so many people I would peel a grape for! If that’s you you should count yourself lucky.
Happy love day all! Today and everyday! Do something nice for the one you love. Even if it’s yaself!
January 19th, 2013
Does organic really taste better? This is a favourite recipe of mine that I have never made 100% organic until now. It is also free from oil and salt. How can that be good? Well I hope it is because I’m making it for some friends.
Organic French lentils 250gms
Small handful of thyme
Organic thyme to sprinkle on top
Boil lentils and thyme for 25 mins then
strain and put in a medium sized bowl with a small tin of organic tomatoes, fresh raw organic corn, fresh raw organic mushrooms sliced finely and a small handful of fresh sliced organic basil. Mix well and then put mixture into a baking dish and press firmly.
Boil organic pumpkin on stove for 30 mins I used two types of pumpkin to increase flavour. Mash pumpkin. Water content is quite high so you don’t need to add anything.
Spoon heaped spoons of mash pumpkin on top of lentil mixture.
Run a fork over the top to make it look pretty!
Sprinkle with thyme and voila!
Bake in moderate oven for 20 minutes.