SNACK YOUR WAY TO 5 VEG A DAY

You’ve probably realised by now that I’m a little obsessed with getting in my veg each day. I think it helps keep my diet balanced and my body happy. I find that having vegetable based snacks really helps me do this. This post contains 4 snack ideas and a new recipe for some yummy vegetable crackers, as well as handy information on how many serves of veg these snacks will give you.

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RAINBOW NOODLE SALAD WITH CORIANDER AND PEANUT PESTO

This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix. You could make it with any noodles you have on hand and it will work out just fine. I know I’ve posted a few noodle based recipes lately but that’s because they’re so good for this warm weather we’ve been having, a 30 degree spring days (celsius for you international peeps) is crazy for Melbourne, so maybe I’ve gone a little crazy for cold salads too. Just maybe.

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MISO BUTTER GLAZED ASPARAGUS

The first time I bit into these charred and glossy spears I swore, with pure joy. And then I went and boiled an egg because I thought that would be amazing with them and called it lunch. I ate all the asparagus (whoops, that’s apparently not a great idea…). Then I licked the bowl. These are seriously that good. And I do realise I’m talking about asparagus.

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CHILLI CHUTNEY

 Chilli and tomato are great friends. And this is a great homemade sauce to add pizazz to sandwiches, burgers, wraps, have with roast vegies or meat. It’s free of nasty additives and full of flavour.

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CORN FRITTERS

I love going out for brunch and one of my favourite things on any brunch menu is fritters. Especially corn ones! But so often they are deep fried and more batter than corn. These fritters are quick and easy, full of corn and gluten free. They also make a really easy to prep lunch idea.

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ROAST POTATO SALAD WITH AN ASIAN VINAIGERETTE


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I’m a little potato obsessed. I love all kinds and I also love that different potatoes have favourite ways of being cooked, it gives them their own little personality. Dutch creams love a good mashing, Russets make the best roasties and fries and kipflers, well those litlle nuggets of joy are perfect eaten with their skin on boiled or roasted. In this recipe I boil them then roast them and chuck them in a mayonnaise free roast potato salad of sorts. It’s served warm but would be fine the next day straight from the fridge too. The asian flavours make a nice break from my usual potato salad and lend the kipflers a welcome freshness. The texture of the soft coriander, crunchy nuts and the crispy potatoes is also great. Plus potatoes love salt and the dressing is all about that.

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GREEN WINTER SLAW

If you’ve been following my blog or Instagram for a while now you may have noticed that I quite like slaw. And by quite like I mean I like it a lot. I like that it’s so easy to do and adds crunch and vibrancy to any meal. It’s also super versatile and can be Asian inspired or lean towards Mexican or even italian. This slaw is fresh and crunchy and uses ingredients that are in season in Melbourne at the moment. Fresh crunchy salads aren’t only for summer they can add a lightness  and crunch to delicious winter comfort food. This slaw uses snow peas, kohlrabi and cabbage and is dressed very simply. You could use an avocado dressing if you’re more into mayonnaise with your slaw (but ti’s not actually mayo!).

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ROAST CARROTS WITH TAHINI YOGHURT SAUCE

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‘Tis the season for all things orange: pumpkin, sweet potato, carrots and… well… oranges! I’ve been mucking around with different incarnations of this roast carrot recipe for a few weeks now and this is by far my favourite combination. The fat soluble vitamins in carrots are easily digested due to the oil they’re roasted in and the sauce they are served with so you’re getting the most out of these little guys. try to buy organic carrots when possible so that you can eat the skins without worrying about the nasties that could be on them. I got lucky and found some locally grown, organic baby carrots at my local grocer. With a simple side like this the quality of your ingredients is so important.

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PARSNIP FRIES WITH HARISSA DIPPING SAUCE

Processed with VSCOcam with a6 preset Is there anything better than fries? That crisp outside and instant dippability (it’s a word, shut up spell check). Actually anything that you can dip into a tasty sauce is pretty fabulous in my book (sweet potato crisps, popcorn cauliflower). These parsnip fries have a lot going from them, parsnips natural ability to caramelise is definitely one of them. The natural sweetness of the parsnip is so good with the spicy harissa sauce. Processed with VSCOcam with a6 preset

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SPINACH, LEEK AND LEMON BUCKWHEAT ‘RISOTTO’ WITH THYME MUSHROOMS




Mushrooms add such amazing flavour to a dish. this recipe uses a mixture of fresh and dried mushrooms as the intensity of the dried mushrooms adds a real umami flavour. The buckwheat ‘risotto’ has been in the works for sometime now but it took a while to get the texture and flavour just right. Hitting the stock with pureed spinach adds extra flavour and intense green to this dish. It’s a lighter version of risotto, and full of vegetables, and a magnesium boost from the buckwheat.

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