I made the chocolate covered macadamias by coating the macadamias in a raw chocolate and let them set in the fridge. I’d never had chocolate covered macadamias before but this will definitely be something I’m going to make again, we loved these crunchy chocolatey nuts! And the strawberry nicecream was as easy as blending frozen … Read more
Quinoa sushi with herbs, radish and avocado. Quinoa sushi I usually just add avocado to my sushi but when I make sushi for myself, I love to add radishes. They add a peppery flavour, a bit of heat – plus it’s a great way to use some radishes from my garden (they are fast growers!). … Read more
I made this coconut mayonnaise as a necessity. Yes, it was very necessary! I needed some mayo for this cranberry chickpea salad sandwich by The Grateful Grazer (which was amazing, by the way!). The only store-bought vegan mayonnaise that I can find locally is laden with soy and canola oil, so I usually steer clear of … Read more
A quick note about the ingredients: I used raw buckwheat, but ideally you’ll want to use activated buckwheat for best digestibility. You can buy activated buckwheat, or you can activate it yourself by soaking overnight and then dehydrating. The dehydrating is optional, but as I used dry buckwheat in this recipe, I don’t know if … Read more
Ratatouille is more of a dish I would make during the winter, as a lovely warming casserole to bake in the oven. So this is my summer version of ratatouille – ratatouille kebabs! Ratatouille kebabs I was a bit unsure about including the eggplant on the vegetable kebabs…I didn’t know if it would cook properly … Read more
I’m currently hooked on anything lemon-poppyseed flavoured. You may have noticed, I’m not always very creative when it comes to flavourings…usually I just stick with chocolate. So I guess that’s why I’m so excited to branch out and make other flavoured sweets (dare I say I’m sick of chocolate? :O shock horror!) like these lemon … Read more
The lemon gives the broccoli a really nice tang. I believe that is the secret to getting my kids to eat broccoli – disguising that cruciferous flavour! It kind of makes this recipe an adult version of mac and cheese. And the main thing I love about this recipe is that it is quick to … Read more
One week, I made a quinoa crust, which I enjoyed but no-one else quite liked it. Going to have to play around with that one… Another week I made pizza crusts using spelt flour, which isn’t gluten-free so I guess that was cheating And this week, I made lentil pizza crusts. Lentil pizza crust Each … Read more
Raw apple pie, served in a jar, with luscious coconut cream on top <3 Raw apple pie One thing that I just could not get out of my head for this salad jar competition was that I NEEDED TO USE MY SPIRALIZER. Seriously, it’s just collecting dust at the top of my pantry, which is … Read more
Traditionally, lamingtons are squares of sponge cake coated in chocolate and dessicated coconut. Sometimes there’s two layers of sponge stuck together with jam, although in my limited experience of traditional lamington eating, I never came across the jam filled lamingtons personally (I actually haven’t had a lamington for probably 15 years!). I did consider making … Read more
Using a blender has revolutionised the way I make pancakes. Previously, I would whisk my pancake batter with a fork for like 100 minutes until there were no flour lumps. These days, I just throw everything into the blender and blend for 30 seconds – meanwhile, I pre-heat my cast-iron frying pan. Using my blender … Read more
Freshly toasted hot cross buns, smeared with melting butter, paired with a warm glass of chocolate milk. I never did really enjoy that cheap chocolate anyway, especially compared to hot cross buns. However, with the amount of sugar, refined flour, canola oil, and additives in store-bought hot cross buns, I very rarely buy them anymore. … Read more
The topping situation was inspired by what I had growing in my garden. Basil, brahmi, baby kale and purslane all made their way onto this pizza Purslane grows wild here. It’s everywhere. Even though we’re in the middle of a drought and the grass is all dead, the purslane is still growing wherever it may. … Read more
This sweet potato lentil flour pizza crust is a delicious healthy spin on vegan & gluten free pizza. The all-time most popular recipe on the blog is this lentil pizza crust. I don’t even know how that happened. That pizza crust was a totally spontaneous creation. Something that I noticed was that a few people … Read more
25th April is ANZAC Day here in Australia. As the tale goes, ANZAC biscuits were traditionally sent to soldiers by their wives, as the ingredients in these biscuits kept well for long periods of time. Flour, rolled oats, sugar, dessiccated coconut and butter were the main ingredients in traditional ANZAC biscuits – and I made … Read more
The lemony rice was the perfect backdrop for stir-fried seasonal vegetables, and the avocado topping provided a touch of creaminess. I used vegetables that were in season: snow peas from my garden, and fresh asparagus from the store. But feel free to change up those vegetables with anything you desire: peas, zucchini, tomato, capsicum, leafy … Read more
As you probably know, I planned to eat a lot of Mexican meals this week. So with a big bowl full of cooked black beans in my fridge, I decided to make some Mexican themed burgers one day for lunch. Well, they turned out so good that I made them again for lunch the next … Read more
I have been thinking about black forest pancakes since this time last year, and finally got around to making them after I bought a punnet of cherries this week. Oh my goodness. These pancakes were soooooo good. Especially layered with a thickened coconut cream. Oh my. Just look at those layers! And the cream! The … Read more
So you can see why it’s perfect timing to post this recipe now – there’s a hidden serve of beetroot in there 😉 well, ok. It’s not exactly hidden…the pink colour is a dead giveaway, I know. But it’s a vegetable! In your breakfast! Hiding underneath some chocolate sauce! By the way, that chocolate sauce … Read more
My latest mango inspired recipe is this mango pan vegan pizza. It’s summer. It’s hot. Who wants to turn on the oven and heat up the house even more? This vegan pizza is quick to make, and is cooked over the stove too. The thin, crispy base won’t give you that heavy feeling from over-indulging … Read more
The problem with fresh Brahmi is that it’s quite bitter that is why I chose to making this recipe using basil AND Brahmi. The basil adds sweetness. The lemon juice adds an acidic note. The cashews add a creamy texture. And the salt is just salty. Combined with the bitterness of Brahmi, all of these … Read more
