I wanted to make some lunchbox friendly cookies (ie nut-free) & came up with these vegan, paleo (replace RMS w honey or maple syrup if you want), dairy-free, gluten-free & refined sugar free wonders instead.... RECIPE 1/2 cup coconut flour 2 tbspns coconut oil 2 tbspns rice malt syrup (or your sweetener of choice) 1/2 … Continue reading Coconut flour cookies | vegan RSF DF GF
I thought I was so clever doing some vegetable prep for the week earlier this afternoon....then we got home from a swim & I ended up using most of it in my dinner. You can substitute the noodles for a gluten-free version. Hakubaku udon noodles, 2 bunches - you'll understand when you open the pack! … Continue reading Udon noodle salad | vegan DF RSF
All good things start with chocolate, or was it champagne...never mind. I didn't think it possible for a raw, vegan, gluten free, dairy free brownie to be "fudgy" as I has seen described before so of course, being the know it all I am, I had to try to disprove the theory....unfortunately I failed & … Continue reading Black tahini raw vegan brownies | RV GF DF RSF P
SALAD - it's a word we often associate with health freaks "I'll just have a salad thanks" but in reality you can make some really flavoursome salads, full of nutrients. My family has always had salads as a component of dinner every night. With me being the only family member who doesn't eat meat. Or … Continue reading Salad, our friend | V RSF GF
I think I have spent more money (& time) at Orange Grove Markets in 2013 than any other food outlet - coffee, fruit & veg, the amazing Honest to Goodness stall & amazing spinach & feta Turkish gozlemes. Not to mention $$ on the pony rides & jumping castle. In saying that, I'm proud to … Continue reading Oyster Mushrooms | vegan
I picked up some beautiful fresh figs from my local markets yesterday (Orange Grove in Lilyfield, Sydney if you're ever in the hood on a Saturday from 8am-1pm). They werent cheap but i had to have them! I love figs & basil so also picked up some super fresh basil from the markets. INGREDIENTS 1 … Continue reading Fig salad | raw | vegetarian
INGREDIENTS 3 x large mushrooms 1 cup kale, rinsed & torn into small pieces 1/2 block haloumi, sliced Optional: chilli, finely sliced or chopped METHOD 1. Pre-heat the oven to 150 degrees Celsius. 2. When oven heated, throw the kale in a baking tray & drizzle w 1-2 tspns olive oil. Set the timer for … Continue reading Mushroom & haloumi | vegetarian
INGREDIENTS 1-2 cups pumpkin 1 tablespoon chèvre 1 cup English spinach 10 small mint leaves 1 tbspn sunflower seeds 1/2 teaspoon chilli METHOD 1. Heat the oven to 190 degrees 2. Chop the pumpkin into wedges about 2 inches square & 1/2 inch thick 3. Put the pumpkin in the oven with a splash of … Continue reading Pumpkin & chèvre salad | vegetarian GF
Making frozen cubes of freshly squeeze juice makes it easy to prep smoothies &/or frappes without having to use ice. This is just some beetroot, carrot & apple frozen, ready to make into a frozen summer drink!
Sydney teased us this morning with some gorgeous sun which made me feel like this smoothie....fast forward 2 hours to rain & a storm 1 1/2 cups papaya, sliced & frozen overnight (in a sealed container or snap lock bag 3/4 cup coconut water 4 passionfruits METHOD 1. Blend papaya & coconut water 2. Scoop … Continue reading Papaya Passionfruit Frappe | raw vegan GF PALEO
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