I love fried rice. I bonded with one of my dearest friends over fried rice. The first time we met was at a bar: I walked up to her and re-braided her hair, she was my boyfriend-at-the-time’s friend and earlier in the evening I had instructed him – at his request – on how to plait a fish tail braid over the phone. When I got there I was like, ‘nope’, and immediately fixed it. Later on that evening we ended up at China Bar eating their amazing fried rice and had a love-in over how much we both loved said fried rice. And dumplings, we’re also big fans of dumplings.
Oh yeah. These are happening. They’re like a a coconut rough cupcake but with green vegetables in them. Yesss please. Don’t freak out about the vegetable content, it’s there to give texture and zucchini is so mild and slightly sweet so it’s a totally fine thing to put in your baked goods. No more zany than carrot cake. So if you can get around carrot cake, you can get around these.
Anyone who knows me knows that I’m dumpling obsessed. They’re not just one of my favourite things to eat but one of my favourite things to make. That’s why there’s already a few dumpling recipes on the blog. My favourites have always been my potsticker recipe but these dumplings are boiled and sooo good. Like I might even like them more… that could be more to do with that sauce though. Actually no, everything about these is a good time.
It’s October, and that means Halloween and pumpkin themed things. Even is pumpkin season is coming to an end over in this part of the world, social media has me craving pumpkin treats and I’m caving to those cravings with this pumpkin slice. It’s a healthier take on a pumpkin pie because it’s missing all the condensed milk. It’s also lighter and super easy to make.
This bowl of goodness is so easy to make and such fun to eat. The juicy mussels add their own flavour to the broth and the sweet spring vegetables balance out all the spice so you have a harmonious zing. Get slurping.
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
This is a bowl of goodness, just look a all the colours and textures you can see – so perfect! I made it with golden beetroot because I could get my hands on them but any beetroot would work.
This smoothie is full of ingredients that should make you glow from the inside out. Fibre rich flaxseed meal is paired with antioxidant rich blueberries and super hydrating coconut water. plus frozen banana to keep everything nice and creamy.
I’ve posted a few roast chicken recipes before but this one tastes really different to the others. Stuffing it with the lemony zucchini and leek mixture imparts so much juiciness and flavour. You’re going to love it.
This recipe is sooooo easy. You can double it if you’re making them for 2 or eat your little mini stack yourself. Or make a double batch on Sunday and quicly reheat a serve in a pan on Monday morning, no more Monday blues that way. They’re gluten free, refined sugar free, dairy free and delicious.