Thermomix mayonnaise

VEGETARIAN | DAIRY-FREE | NUT-FREE | GLUTEN-FREE

Knowing I can whip up mayonnaise in less than 2 minutes is dangerous for me. In the past I just didn’t buy it because I would use up a whole jar in days. Yup.

INGREDIENTS
250g rice bran oil – you will see it written everywhere you look at mayonnaise recipes, do NOT use olive oil – it actually doesn’t taste nice [yes, of course being the stubborn person I am, I tried it]
1 egg, at room temperature
2 teaspoons freshly squeezed lemon
2-3 teaspoons organic Dijon mustard [I err on the heavy handed side when it comes to mustard]
1/2 teaspoon salt

METHOD

  1. Throw the egg, mustard, lemon & salt in the thermomix. Turn to speed 4 & set the timer for 2 minutes
  2. Slowwwwwwwwly tip in the oil, I take over a minute to tip it all in
  3. When the timer’s up, spoon it out & put it in the fridge. Or don’t. Dip your sweet potatoes in it. Mix your tuna with it. Split it into 4 smaller jars & add different flavours [wasabi / turmeric / chilli / dill]. Use it as a salad dressing. Have it to accompany your salmon fillet. It’s great on a salad sandwich in place of cheese. Mash up a hard boiled egg with some & add some curry powder. Just don’t blame me when you become addicted.

IMPORTANT TO NOTE:
Only stays fresh for a week, refrigerated at all times – after 7 days, throw it out
Raw eggs are not recommended for pregnant women. I am not a Doctor, or Nutritionist. If unsure, do NOT consume this during pregnancy

Finally, another reason why this gets a big thumbs up is: purchase one less processed food from the supermarket, less packaging.

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broccolini & sweet potato quiche

I loved making a simple quiche, but I never seem to have the same ingredients in the pantry so it is different each time. This is also the first time I’ve prepped in the Thermomix.

CRUST
1 cup almond meal
1/3 cup coconut flour
1 organic egg
1/3 cup olive oil
2 tablespoons white chia seeds
1 tablespoon thyme (can replace with parsley or rosemary)

  1. Turn the oven to 170 degrees celsius
  2. Blend all ingredients on reverse speed 3 for 10 seconds
  3. Put in a pie tin & set a timer for 15 minutes

FILLING
3 stalks (approx 130g) broccolini
1/2 small (approx 85g) sweet potato
6 organic eggs (aprox 340g)

  1. While the pie crust is cooking, throw broccolini & sweet potato in the Thermomix for 10 seconds on speed 4
  2. Add in the eggs & put on reverse speed 3 for 5 seconds
  3. When you remove the pie crust from the oven, turn the oven temperature up to 180 degrees
  4. Slowly tip the egg & vegetable mixture into the pie tin. Set the timer for 25 minutes.

 

Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

20 pantry items to kickstart a healthy 2017

If I could force everyone to have 2 New Year’s Resolutions they would be to drastically reduce high-fructose foods & to start purchasing pantry staples from bulk stores, using their own jars.

My top 20 pantry items to kickstart your healthy 2017 are:

1. Nuts – a quick, easy snack high in protein & fat to fill you up & ward off sugar cravings

2. Buckwheat – a versatile ingredient delicious in a home made muesli, great soaked overnight in stewed berries & coconut yoghurt for a gluten-free vegan bircher. I buy a big jar from Naked Foods.

3. almond meal – muffins, cookies, crumble topping, muesli. Such a versatile gluten-free ingredient

4. Coconut oil – cook with it, use it in a vegan chocolate or slather it all over your body or through your hair. You can buy an organic coconut oil in Aldi or Woolworths for less than $7 a jar.

5. Olive oil – cook with it, use in dressings or in a low-fructose cake.

6. A variety of spices including zaatar, cumin, chilli, sumac, curry powder, cinnamon, Ovvio Organic turmeric – spices pimp any dish & make them way more interesting.

7. peanut butter – one of my all time favourite Asian dressings combines PB, tamari & freshly squeezed lime. An easy toast topper. Buy organic only (even Coles & Woolworths have their own organic PB) & check nothing is added like oils or sugar.

8. Tahini – delicious in a dressing with freshly squeeezed lemon & turmeric. Also adds a delicious element to home made chocolate. Mayver’s hulled tahini is the best.

9. Tamari – adds flavour to any dish, it’s a gluten-free version of soy sauce, made with whole soy beans & no added sugar. I buy Pureharvest brand Tamari.

10. cacao – no brainer here – to make all kinds of sweet treats. Cacao is the raw, unprocessed version of cacao. You can even buy it in stores like Aldi now.

11. rice malt syrup – my favourite sweetener. It’s low-fructose & derived from rice. It is a lot less sweet than honey so as you lose your sweet tooth it gives sweet treats just enough sweetness, especially in chocolate . I love Pureharvest which can be found in Coles & Woolworths.

12. quinoa – it’s been round a few years & I always have a store of it, great to bulk up salads or to serve as a gluten-free alternative to pasta

13. sesame seeds – they add flavour & texture to any dish, & are especially good in Asian dishes like a noodle salad. I also sneak them into my vegan chocolate often.

14. pepitas – enjoy them raw, sprinkle them over a black rice salad, lightly roast them with some tamari & chilli for an irresistible snack

15. sunflower seeds – have them raw as a snack, lightly roast them, sprinkle them over salads.

16. Herbal tea – I always choose organic teas as tea is a crop heavily sprayed in pesticides. Have a few varieties – I love Clipper organic peppermint, Spiral organic Genmai Cha, & usually a flavoured white tea or a herbal combination – currently it’s Pukka Night Time & Revitalise.

17. Organic coffee – I make myself a black organic filter Coffee most mornings. No wasteful coffee cups  & you can have your caffeine hit before walking out the door. We all win!

18. Chia seeds – at about 20% protein, chia seeds are great to pimp the nutritional value of a smoothie. You can also use chia seeds in place if an egg.

19. organic Miso soup – I love the Spiral Foods brand organic Miso – a quick, easy snack with 0.14g sugar & 0.92g fat per serve.

20. Tuna – It’s worth checking out this Greenpeace Tuna Sustainability Guide before buying. Hands down, Fish 4 Ever is the most sustainable brand, which you can buy in About Life.

Cauliflower kale quinoa salad

VEGAN | GLUTEN-FREE | DAIRY-FREE | LOW-FRUCTOSE | JERF | IQS

Loving salads at this time of year but while breastfeeding (I’m using that as an excuse for eating a lot), I need something a little more filling, hence adding quinoa as a source of protein & carbohydrates.

As with all my recipes, adapt to your tastes – if you don’t like kale, use baby spinach; if you don’t like chilli, don’t add it. If you don’t like olives then sorry, we can’t be friends.

2/3 cup quinoa (when uncooked – I use Naked Foods)
1 medium cauliflower
3 stems kale
1/4 cup peas
3 stems broccolini (random figure I know, it’s what I had left in the fridge – you can omit it entirely as there is plenty of green in the recipe already)
1 tspn turmeric powder (I use Ovvio Organic brand)
1 tspn sumac
2 lemons, both the zest & juice
2/3 cup sweet potato
1/3 cup mint
1/3 cup olives – any sort. I used some fat green ones & Kalamatas
1 tablespoon zaatar (or dukka)
2 tspns chilli flakes
Olive Oil – I tend to overdo with the olive oil (like Jamie Oliver!), but you shouldn’t need more than half a cup
OPTIONAL FOR VEGOS – 1/4 cup finely grated Grana Padano or parmesan

METHOD
1. Cut cauliflower in half & put on an oven tray. Sprinkle the turmeric & sumac then pour the juice of half a lemon & 1-2 tablespoons olive oil (go on then, pour on a little more if you like). Throw in the oven at 180 degrees celsius & set your timer for 45 minutes. It may need a little longer but better to be able to do a little longer.
2. Cut sweet potato into small pieces & also throw in the oven – in the same oven tray if preferred. Again, a dash of olive oil on the sweet potato.
3. Cook the quinoa – I do 2 1/3 cups to 2/3 cup of quinoa but go for whatever works for you.
4. Once the quinoa is cooked & cooled slightly, pour into a mixing bowl.
5. Use the same pot to cook the broccolini & peas – 2 minutes on the boil to retain maximum nutrients. Drain immediately & add to the quinoa.
6. Use the same pot for a third time to briefly cook the kale – 2 minutes on a gas cooktop on medium heat with a dash of, you guessed it, olive oil, should be enough to soften it slightly. Pour this also into the quinoa mix.
7. Pour the zaatar & juice of the remaining 1.5 lemons & zest of 2 lemons into the quinoa & give it all a good mix. You should be feeling healthier already 😉
8. Tip onto a serving plate – add the mint (I just cut it with kitchen scissors at the lastt minute). Place the cauliflower on top (it’s too pretty to be cut up for serving). Throw on the olives, sprinkle some chilli & dig in!
If you’re adding the grated grana padano, do this at the last moment.

SERVES 4 (or 2 greedy people like me)

Banana tahini vanilla smoothie 

VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | NO ADDED SWEETENERS | 4 INGREDIENTS

Can’t go wrong with frozen bananas in a smoothie but I always try to add some protein &/ or good fats to keep me full for longer

3 bananas, peeled then frozen overnight
1 tbspn tahini (Mayver’s is my fave brand)
1 tspn vanilla powder (I like Heilala – you can buy it in About Life Sydney peeps)
1 tablespoon chia seeds

METHOD
1. Soak chia seeds in 4 tbspns water for 10 minutes, stirring occasionally
2. Throw dry ingredients, then bananas, tahini & chia mix into blender
3. Whizz until you get desired consistency. Add a little water slowly if you prefer a thinner less ice-creamy texture

Pour into 2 glasses. Drink up!

Basic smoothie | V GF

VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | NO ADDED SWEETENERS

INGREDIENTS
2 x medium bananas
1 x tablespoon chia seeds
1/4 cup water or coconut water (you may not need all of this)

OPTIONAL – don’t add all of these together!
1/2 teaspoon Vanilla powder (I don’t recommend vanilla extract as it is full of sugar)
Handful of berries
1 x avocado
1 handful spinach leaves (we call this one a “Shrek” smoothie & the boys love it)
1 x tablespoon cacao (I recommend cacao over cocoa as it is less processed & more nutrient dense)
Flesh of 1 x mango
2 x tablespoons natural or Greek yoghurt (check no added sugar)

METHOD
1. Peel 2 x bananas & chop into quarters. Put in the freezer in a Tupperware container or snap lock bag. Leave to freeze overnight
2. Soak 1 tablespoon of chia seeds in 3 tablespoons of water. Stir occasionally. Within 10 minutes it should form a “gel” texture. If you don’t let it mix this long it will stick all over your blender!
3. Throw bananas & chia gel in the blender. Have 1/4 cup water nearby that you can slowly pour in to get your desired consistency – either thick like ice-cream that you can eat with a spoon, or thinner that is easier to drink. Blend until all combined.
4. Pour into a glass & drink immediately. Say no to plastic straws!