Puttanesca is one of my most favourite sauces but I don’t like pasta….so I make it with brown rice. This also make it gluten free
1 cup brown rice
1 small tin tuna
1 tablespoon capers
2 tablespoons kalamata olives, chopped (I only had green olives on this occasion but kalamata work better)
1/3 cup parsley, chopped
1/3 cup Tuscan cabbage, torn in small pieces
Chilli, to your taste
Zest of 1 lemon
1/2-3/4 cup Tomato based sauce (read ingredients carefully – a lot contain sugar)
1/4 cup grana padano, finely grated (I used a zester)
1. Cook brown rice
2. Once drained, pour brown rice back in the pot & throw in all remaining ingredients except grana padano – stir until everything well blended & the parsley has softened slightly (otherwise the taste is too strong)
3. Top w grana padano & serve immediately
Thanks again to my lovely Instagram followers who requested this recipe. It is PERFECT on a hot day.
1.5 frozen bananas (I always keep a pile in my freezer)
2 pink grapefruits (1 peeled then frozen overnight, 1 at room temperature
1/3 cup coconut water
1 cup baby spinach
1 handful fresh mint
1 tablespoon coconut water (in addition to above)
1. Juice the room temp pink grapefruit – I don’t own a juicer so just use a little hand squeezer & make sure I pour in all the pulp
2. Throw in the blender: 1 banana, 1 frozen grapefruit, juice of 2nd grapefruit & 1/3 cup coconut water. Blend until a thickshake consistency
3. Pour equal amounts into 2 glasses, ensuring space at top of the glass for the green layer
4. Put glasses in the freezer while making green layer – this ensures when you pour the top layer in, they don’t mix in together too much.
5. Rinse out the blender with water then throw in tablespoon coconut water, 1/2 banana, baby spinach & mint in. Blend
6. Pour green layer on the top & serve immediately
Thanks to my Instagram followers who have requested this recipe.
1 x banana (peeled, cut into 4-6 pieces, then frozen overnight)
1 wedge lime
2 tspns white chia seeds (optional)
1. Throw the banana in the blender & squeeze in the wedge of lime, tip in chia seeds
3. In the glass, scoop out half a passionfruit into the base.
4. Pour in the smoothie, add in some more passionfruit over the top
1 tablespoon Maca power blends (it is a combination of maca & cacao). If you can’t find it, just use cacao, the Maca is only added for health benefits, not taste.
1 tablespoon cacao
1 banana, peeled, cut into 4-6 pieces then frozen overnight
1 teaspoon instant coffee
1 tablespoon boiling water
1/4 cup coconut water
6 raspberries, frozen or fresh
1. Dissolve 1 tspn instant coffee in 1 tablespoon boiling water. Or use 1 tablespoon good coffee! Let it cool.
2. In the blender, throw in frozen banana, coconut water, coffee, maca blend, cacao. Every blender is different – it might take as little as 30 seconds before it is a smoothie/thickshake consistency.
3. See note below about raspberry in the bottom
4. Top w raspberries
Amazingly satisfying to have a clean Ice Coffee on this beautiful 30 degree Sydney spring day
**the raspberry ‘sorbet’ is from a smoothie I made on Friday – it is totally raw vegan & made simply of leftovers of 1 cup frozen raspberries, 1 frozen banana & 1/4 cup coconut water. I just froze the leftovers in a silicone cupcake mould then took out of the freezer to use in this smoothie. I hate wastage!
Sweetness comes only from the fruit in this recipe
If you omit the coffee, this is Raw Vegan
2 cups pumpkin
1 tspn chilli (optional)
150-200g labanne w dukkah (I used a brand called “The Cheese Board purchased in Leichhardt in Sydney)
2/3 cup parsley & coriander – chopped if you prefer or just pulled off stalks
6 corn thins OR Sunrice Multigrain Squares – both are sugar-free & preservative free & not too salty
1. Steam pumpkin until very tender
2. Drain any remaining water, flip pumpkin out of steamer & into a bowl. Hand mash, add chilli & let it cool
3. Spread some labanne on the corn thin, followed by herbs & finish w pumpkin.