This is the breakfast cereal my childhood dreams were made of. We were only ever allowed coco pops on holidays (when Dad bought those mixed packs of single serve cereal and we’d all fight over the coco pops), when we wanted them at other times we’d just liberally sprinkle our Rice Bubbles with Milo. Delicious. Well this recipe is my adult take on this, it’s full of nuts and seeds, and gets it’s coco pops likeness from the puffed brown rice and puffed buckwheat. It’s just like a chocolate milkshake only healthy 😉
I’m really into making delicious meals out of what’s in the fridge and pantry at the moment rather than going and buying specific ingredients. It’s all in an effort to waste less and be more economical but it’s also kind of fun. Like playing ‘mystery box challenge’ with yourself – wow what a sad sentence! Anyway out of this habit has come some really great meals and this was one of them. Flavoured with ginger and turmeric and full of crispy edges and just tender sweet potato these are a great breakfast, lunch or light dinner idea. I highly recommend serving them with tangy greek yoghurt and a squeeze of lemon.
Chocolate waffles that are light like a sponge cake inside with a crispy exterior, it’s like eating a little disk of chocolate sponge. This is my third waffles post. Is that ridiculous? I just really loves waffles… and not just waffles themselves but the waffle maker too. It just makes the best toasted sandwiches… I need to experiment with more food types in the waffle maker. But back to waffles. Waffles and chocolate. Chocolate waffles. These are gluten and refined sugar free. They’re actually not that sweet at all but have a bitter chocolate flavour that works well with the slightly nutty buckwheat. As they are just a little sweet the flavours of the waffle are brilliant with fruit toppings and maple syrup.
Savoury porridge… What the?! Well this idea is nothing new… think congee. It’s just my take on it and if I do say so myself (and I’m the one who ate it so I’m in the best position to call it) it was really delicious. Despite my boyfriend telling me not to ‘mess with porridge’, I will be making this very often, because sometime when you mess with stuff magic happens. It’s also full of nutrients: fibre and protein from the oats, protein and healthy fats from the egg, calcium from the tahini, and the vitamins and minerals provided by the coriander and chilli (and whatever other veges you top with). The tahini also lends a delicious rich creaminess to the porridge. Yum.
My mum is an expert baker. She was a home economics teacher in New Zealand for years and has always been in charge of the dessert section of any family occasion or dinner party. And she does the. best. meringues. ever. No argument. She often makes the good old original kind, this amazing chewy coconut flavour and many others. Mum’s meringues are light and airy with a crispy outer layer and chewy centre. Just how I like them.
There is so much golden deliciousness in this recipe. The caramelised ribs with their orange and maple syrup marinade, spiked with chilli and paprika and the fragrant whiffs of cinnamon. You’ll be licking your fingers. You’ll also be using these sticky morsels of goodness to wipe up the pumpkin puree beneath them. By roasting the pumpkin to golden perfection first you get that delicious caramelised pumpkin flavour in the puree. It’s crazily good. With fresh coriander and salty feta to finish, the whole plate will disappear before you notice.
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!).
Is there anything better on a cold afternoon than a cup of frothy creamy, chocolatey goodness? Yes. Yes there is. If you add chilli and cinnamon to it. This recipe is uber simple and easy. It can be made with dairy milk or almond milk, but not the dodgy almond milk that’s really watery either make your own or use a good quality rich and creamy version. The hint of chilli makes this extra warming and is just enough to leave some residual heat in your mouth. I promise this is good.
‘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.
These raw ‘cheesecakes’ are so easy to make and as you store them in the freezer it means you can always have something on hand when those sugar cravings set in. But something a lot lower in sugar than your typical cheesecake or frozen treat! This one is fresh and bright and makes the most of the abundance of citrus that’s around at the moment. The lime and coconut is a classic combination for a reason – it tastes fantastic. Zesty, creamy cheesecake top layer on a base of chewy coconut and almond, so simple, so good.