Category Archives for Recipes

Spicy Asparagus and Green Beans

Looking for something quick and easy to toss together as a side for your meal?  I always find that beans and asparagus work really well together as they don't take long to cook and they have that textural crunch.  I don't mind a little spice, so for me the chilli adds a lot of flavour, but if spicy is not your thing, you can easily prepare this dish without it.

Ingredients:

2 bunches asparagus, trimmed
300g green beans, top and tailed
1 tablespoon coconut oil
1 garlic clove, minced
½ teaspoon chili flakes
salt and pepper to taste

Method:

Prepare asparagus and beans and set aside.

Heat pan on stove and add oil. Once melted add in garlic and mix for 1 minute so that garlic does not burn or stick to pan.

Add the vegetables, chili and seasoning. Stir fry for 3-5 minutes and then serve.

Serves 4 as a side

Chocolate Coco-nutty Granola Clusters

Most granolas that come in boxes are full of sugar, either through it being added directly or through the addition of other ingredients.  Granola can be  really nutritious breakfast option if it is prepared with the right ingredients and this one definitely is.  

Ingredients:
3 cups coconut flakes
2 cups mixed almonds, cashews, pecans, walnuts and pumpkin seeds, roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon
80 – 100g melted coconut oil
½ cup raw cacao powder

Method:
Preheat the oven to 120 degrees Celsius and line a baking tray with baking paper.

Combine all the ingredients, then spread evenly on the prepared tray. Bake for 15-20 minutes or until golden, turning halfway through the cooking time.

Keep stored in an airtight container.

1/2 cup equals one serve

Raw Coconut and Chia Bircher Muesli

I love this as a breakfast option as it can be prepared the night before and takes away from the stress of thinking about making yourself something when you are trying to complete so many other things. It has sweetness from the apple, crunch from the seeds and lots of flavour from the cinnamon and vanilla. A great, quick, tasty brekky option.

Ingredients:
1/3 cup milk of your choice (dairy or non dairy)
1 teaspoon vanilla essence
½ red apple – grated
1 teaspoon cinnamon
juice 1 lime
2 tablespoons mixed pumpkin and sunflower seeds
1 tablespoon chia seeds
1 tablespoon unsweetened shredded coconut

Method
In a cereal bowl, mix all ingredients together and place in fridge for 30 minutes or overnight. In the morning add extra seeds and coconut and a splash of milk.

Chia Seed Scramble

If you are bored of the usual scrambled eggs, then you will love this for something different.  Chia seeds add so much goodness into your meal and together with the fibre from the vegetables, you will be left feeling full and satisfied for many hours.  This goes very nicely with a slice of Spinach loaf (recipe on website)

Ingredients:
4 eggs
1 brown onion, chopped
2 teaspoons dairy / almond milk
¼ cup chopped red and yellow capsicum
2 tablespoons chia seeds
1 large handful of baby spinach leaves
1 tablespoon coconut oil
Chopped coriander leaves to garnish
2 garlic cloves, minced

Method:
Whisk the eggs and almond milk together in a bowl. Drop in the chia seeds and let it sit for about 15 minutes – the mixture should thicken up as the chia seeds expand.

Heat the oil in a medium frying pan over medium heat and sauté the garlic and onion until translucent. Add the capsicum and cook for about 3 minutes. Pour in the egg mixture and stir with a fork until it is almost set. Add the spinach and cook for about 1 minute or until the leaves have wilted. Top with the coriander and serve.

Serves 2

Spinach Loaf

When you are trying to go grain free, it can sometimes be difficult thinking of alternatives that will still enable you to have that 'slice of toast' under your eggs or your 'crunchy bread' with a bowl of soup.  This spinach loaf should offer you a great alternative to settle those cravings.

Ingredients:
2½ cups almond flour
¼ teaspoon sea salt
1½ teaspoons baking powder
¼ teaspoon baking soda
2 bunches English spinach, stems removed, leaves blanched and drained
3 eggs, beaten
¼ cup milk of your choice
1 teaspoon freshly squeezed lemon juice
60g coconut oil, melted (replace with olive oil)
1 tablespoon apple cider vinegar

Method:
Preheat oven to 175 degrees and grease and line a 20 x 9 cm loaf tin with baking paper.

In a large bowl, combine the almond flour, salt, baking powder and baking soda.

Whizz the spinach leaves in a food processor (or chop them finely) and add to the bowl, along with the eggs, milk, lemon juice, coconut oil and vinegar. Mix thoroughly.

Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.

Bake the loaf on the middle rack of the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean.

Turn out onto a wire rack to cool.

This loaf will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.

Makes 1 loaf

Matcha Green Smoothie

No wonder Matcha is classified as a superfood..... it is packed with anti-oxidants, it boosts metabolism, it detoxifies effectively and naturally, it is rich in fibre and vitamins, it enhances mood and concentration, it lowers cholesterol and blood sugar AND it prevents disease. How can you resist this smoothie when you know that with each mouthful you will be getting a ton of goodness.

Ingredients:

¼ cup activated cashews
½ avocado
1 cup spinach
½ cup pineapple, chopped
1 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon matcha powder
1 cup coconut water
Handful ice

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Salted Caramel Smoothie

A delicate balance of sweet and salty makes this smoothie absolutely delicious.  It makes the perfect breakfast or snack during the day.  You are guaranteed to enjoy every mouthful. 

Ingredients:

1 frozen banana, chopped
2 dates, pitted
pinch of sea salt
1 tablespoon unhulled tahini
1 cup almond milk
1 cup ice

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Asian Miso Soup

As a big fan of Japanese food, miso paste is a regular ingredient in my cooking. It is a great source of iron, calcium, potassium, vitamin B and protein. It is extremely versatile and using it to flavour this soup has brought my love for Japanese into my kitchen. I have kept this recipe simple and is a fabulous option for a light lunch or dinner, however if you would like to include more protein into it some shredded chicken would be a great addition.

Ingredients:

2 spring onions, trimmed and sliced finely
2cm piece ginger, cut into matchsticks
6 cups vegetable stock
2 tablespoons miso paste (I use brown rice miso)
2 tablespoons luke warm water
1-2 teaspoons tamari
1 teaspoon coconut nectar (or raw honey)
500g mixed mushrooms (enoki, shitake, button)
2 cups mixed Asian greens, roughly chopped
250g Kelp noodles or udon noodles.

Method:

Heat large saucepan on stove and add spring onions and ginger. Stir for 1-2 minutes. Pour in vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes.

In the meantime, prepare your miso, water, tamari and coconut nectar by mixing well in small bowl. Prepare your mushrooms and greens.

After 10 minutes, add the miso paste and mix well. Add your mushrooms and greens and allow to simmer for 5 minutes.

Whilst the soup is finishing cooking, prepare noodles as per package, divide amongst bowls and then ladle in your soup with mushrooms and greens.

Serves 4

Thyme Roasted Mushrooms

Chinese doctors have used medicinal mushrooms for centuries as part of their healing. Their benefits are too long to list but to name a few: they aid in building the body's resistance, aid in detoxification, and support the functions of the Heart, Liver, Kidneys Lungs and joints. Different mushrooms have different flavours and textures therefore I love using a combination. This recipe is a great as a side dish or as a basis of a vegetarian meal. You can play around with any mushrooms or herbs you desire.

Ingredients:

800g mixed mushrooms
1 tablespoon coconut oil, melted
3 garlic cloves, minced
few sprigs fresh thyme
Salt and pepper to taste

Method:

Preheat oven to 180 degrees.

Clean and wipe mushrooms and then place in an oven proof dish. Season with salt and pepper and then add your thyme, minced garlic and coconut oil. Toss so that all mushrooms are coated.

Bake in oven for 20 minutes.

Serves 4

Green Machine Smoothie

What a great way to start the day! It's filled with lots of alkalising greens that are full of fibre, omega 3's and good fats, all that will keep you feeling full.  This green smoothie is bound to give you energy and get you going.  


Ingredients:

1 frozen banana, chopped
11/2 cups baby spinach
1 small Lebanese cucumber, chopped
¼ avocado
1 tablespoon chia seeds
1 tablespoon sunflower seed butter
300ml coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

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