Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)

METHOD

  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

Easy take to work lunch | vego

On the days I am organised enough, I love to make lunch to take to work. It tends to be cheaper, you get exactly what you want & it tends to be more nutrient dense. My brother is currently staying with us & my sons are obsessed with him, which means I have more time in the morning while they are attached at the hip to him.

INGREDIENTS
2 x organic eggs
1 small sweet potato
1 cup organic baby spinach
3 baby roma tomatoes
1 avocado
1/4 capsicum
1/2 lemon
2 tablespoons olive oil
1 tablespoon black sesame seeds
1 tablespoon sunflower seeds

METHOD
1. Roast sweet potato at 200 degrees for 40 minutes
2. When sweet potato has about 15 minutes to go, boil eggs (I put them in the water once it is warm, then boil for 5 minutes).
3. Slice tomatoes, capsicum, cut avo in half & lemon in quarters
4. Once cooked, peel the eggs, let the sweet potato cool a little
5. Layer all ingredients into a container, with sesame seeds & sunflower seeds on top
As a side note, some of you may have read my stance on plastic but I am also anti-waste so will continue to utilise these containers until they are no longer usable. Long live minimalism.
6. Squeeze the lemon & drizzle olive oil over, pop on the lid then throw in your bag.

I recommend refrigerating any products that are not vegan in your lunchbox. Of course I ended up eating mine as soon as I got out of the shower at work

Have a great day gorgeous

Cheezy omelette 

This is a fabulous balance of protein, healthy fats & carbs. This simple gluten-free, dairy-free vegetarian dish, that should start your day on a good note.

I wasn’t a big egg eater until I saw a Naturopath in July 2015 who suggested I add more to my diet, due to being a lazy pescetarian (I love seafood, but don’t often bother to make it), now I aim for 2 organic eggs every second day.

I would love to hear how you enjoy eggs; or what your favourite breakfast is.

INGREDIENTS

2 x organic eggs (I used Southern Highlands brand – from Wholefoods House in Woollahra)
1 cup kale
2 tablespoons parsley
1 teaspoon olive oil
1 avocado, sliced (If avocadoes are in short supply in your area, or out of season, replace with ricotta or feta)
2 slices preferred bread (I use Naturis organic buckwheat bread)
2 wedges lemon
Chilli flakes (optional)

METHOD

1. Heat the stove to a high heat. Tip in olive oil then kale & parsley.
2.  Stir constantly for 1 minute then crack in 2 eggs & put in 1 teaspoon nutritional yeast. Flip over after 1 minute, take out once cooked.
3. Serve with toast, sliced avocado & lemon wedges. Chilli optional

Omit the buckwheat paleo friends

Quiche with GF crust

Let me preface this post by saying Georgeats aka Georgia McDermott aka that chick who makes abso-f*cking-lutely everything she photographs & creates look amazing was my inspiration for this dish. I was up for a challenge & thought I could make her Rainbow Pie with buttery hazelnut crust.

A few minor obstacles in the first thirty seconds: no hazelnuts or hazelnut meal. Next was no pumpkin. Third is I am on a specialised food plan currently which means no dairy. No feta for me. Next is no chilli. I am also intolerant to onions. Sh*t, is anything going to be the same? Not really….unless you count that mine has eggs & a crust. Georgia your dish is the inspiration for mine, but mine looks pathetic in comparison to the vibrant colours of your rainbow chard (mine looked like a rainbow before I put them in the oven, then melted down to a murky pinky/brown by the time I excitedly pulled them out of the oven)

INGREDIENTS // CRUST
1 1/4 cup almond meal
3/4 cup buckwheat flour (I just whizz up buckwheat groats in a spice blender)
1/3 cup coconut flour
1 organic egg. Read the label peeps, free-range means nothing.
100g organic salted butter, melted
1 tbspn fresh rosemary

INGREDIENTS // FILLING
6 organic eggs
2 tbspns broccoli
1/4 cup rainbow chard, sliced
Handful spinach leaves
1/2 cup sweet potato, roasted in Rosemary

METHOD
1. Pre-heat oven to 200 degrees Celsius. Slice sweet potato, throw in the oven with a glug of olive oil, set the timer for 20 minutes.
2. While the sweet potato is in the oven, mix together the crust ingredients, then press into the tin/s. Of course I actually don’t have a pie tin either so I used two oversized ramekins, lined with baking paper.
3. Pull the sweet potato out of the oven, drop the temperature to 180 degrees celsius & throw in the pie crust. Set the timer for 10 minutes.
4. While the crust is in the oven, whisk up the eggs. Chop the chard & parsley. Try not to eat all the roast sweet potato.
5. Take out the crust, leave the oven on, throw in the egg filling with parsley & sweet potato, chard on top. Unlike me, put on a timer for 25 mins. Check it is cooked in the middle.

Gingerbread cookies | refined sugar free, gluten-free, dairy-free

I have been craving gingerbread for about 2 weeks & randomly came across a recipe which I then refined – typically as I didn’t have all the required ingredients & needed to make them NOW!

1 1/4 cups almond meal
1/4 cup buckwheat flour (I make my own by throwing buckwheat into a spice grinder until a flour consistency) **if you have enough almond meal, I would recommend it in place of the buckwheat flour- I just didn’t have enough at the time.
3 dates
1 tablespoon olive oil
1 tablespoon rice malt syrup
1 egg white
1 tspn cinnamon
1 tspn ginger
1/2 tspn nutmeg

METHOD
1. Throw dates, almond meal, buckwheat flour, cinnamon & nutmeg in a food processor for 15-20 seconds
2. Add in olive oil, rice malt syrup & egg white then blend again until a soft dough consistency
3. Put in an oven tray lined with baking paper.
4. Put in the fridge for 1 hour
5. Turn the oven to 150 degrees
6. Remove from fridge & break pieces off then roll into balls in your hand & place on a clean piece of baking paper & squash down by hand or with a fork
7. Bake for 25 minutes

ICING: see recipe titled “raw vegan ice magic”

20131108-143911.jpg

Quinoa & Chickpea fritters

Fritters are one of the easiest meals to prepare & are a great way to get veggies into kids! It is also a meal you can prepare very quickly

INGREDIENTS
1 tin chickpeas, drained & rinsed really well
2 eggs
1/3 cup quinoa, cooked
1 carrot, grated
1/2 zucchini, grated
1/2 cup broccoli, steamed for 2 minutes
2 tbspns flour of choice (gluten-free / wholemeal)

OPTIONAL ADDITIONAL INGREDIENTS
1/4 cup parsley, finely chopped
1 small red chilli, finely chopped

PREP
1. Cook quinoa. Drain any excess liquid & allow to cool
2. Steam broccoli for 2 minutes then drain immediately & allow to cool
3. Grate zucchini & carrot, then put in a mixing bowl.
4. Throw chickpeas, eggs & cooled broccoli in food processor – blend but don’t purée.
5. Pour lumpy mixture into bowl w carrot & zucchini, then stir.
6. Tip in quinoa & stir again.
7. Slowly pour in flour & mix gently.

COOKING
1. Heat up a pan w oil of your choice (coconut / olive)
2. Spoon in fritters, flip once & drain on paper towel

20130925-210545.jpg