Cauliflower mash | vegan

It’s probably already out of fashion now but cauliflower mash, I took a while to get to meet you but now I have, it’s true love.

My gorgeous friend Maria-Elena (check her out on Insta @thewellnessfountain) made me the most delicious cauliflower mash a few weeks ago & I swore I would try it at home.

With a dairy-free 1 year old, I opted to make this version vegan but of course you could swap olive oil for butter if you prefer.

INGREDIENTS
700g cauliflower (approx 1 small cauliflower)
1 tablespoon olive oil
1/2 lemon, juiced
salt, to taste
It’s not essential but I recommend popping fresh herbs of your choice on top – thyme, oregano, finely chopped rosemary or parsley

Note: I infused my olive oil with rosemary, thyme & oregano from my garden which is really a fancy way of saying I threw some herbs into a jar with the olive oil & let it sit for 24 hours.

METHOD
1. Chop the cauliflower roughly into quarters
2. Throw the cauliflower in the thermomix – whizz it up on speed 5 for about 15 seconds. If you need to after this, remove the lid & scrape down the sides
3. Add in about 200g water (you could also use stock if preferred)
4. Set the timer for 15 minutes & 100 degrees celsius, on speed 3
5. When the time is up, be super careful as it will be piping hot – I hold a little sieve (a tea leaf strainer does the job) to tip in the squeezed lemon & olive oil
6. Give it one last whizz – just about 10 seconds on speed 4 (no heat required)
7. Once this is done, give it a taste & check you’re happy with texture & balance of flavours. I of course add more olive oil on top & some fresh herbs

3 ingredient dairy-free ice-cream

3 INGREDIENTS | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | CHILD FRIENDLY | NO ADDED CANE SUGAR | LOW FRUCTOSE

I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries
150g coconut yoghurt
100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

 

Chocolate brownies | GF SF NF

GLUTEN-FREE | NUT-FREE | SUGAR-FREE | VEGETARIAN | 6 INGREDIENTS ONLY | NO BLENDER NEEDED | CAN BE PALEO | CAN BE DAIRY-FREE

I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

INGREDIENTS
1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.

 

 

Thermomix banana & carrot buckwheat loaf

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

I have posted a couple of variations on this loaf, but here’s another one for Thermomix users. It is a great loaf for school lunchboxes (nut-free), with enough sweetness, but of course no added cane sugar, dates, agave or maple syrup. It also consists of only 7 incgredients, all of which I have at home almost all the time. If you’re not making it for school, you can sub in almond meal.

150g (approx 2 small) carrots, chopped into 4 equal sized pieces
250g (approx 3 small) bananas, cut in thirds
1.5 tspns vanilla powder (I recommend Heilala – no added sugar)
150g (1 cup) buckwheat flour
1 tspn aluminium-free baking powder
150g (approx 3) organic eggs
2 tbspns coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Put carrots, bananas, vanilla & coconut oil in the Thermomix – set to speed 6 for 10 seconds. The mix will be basically a puree [this may or may not be delicious by itself]
  3. Add the 3 eggs, blend 5 seconds on speed 3
  4. Add the buckwheat flour & baking powder. Set to reverse, for 7 seconds on speed 4
  5. Pour whole mixture into a loaf tin
  6. Put in the oven & set the timer for 40 minutes

Note on oven temperature: as nice as it would be that all ovens are actually the temperature they say they are, there is variation. Set for 35 minutes & check if preferred.

If you’re enjoying a slice yourself, I highly recommend slathering it in almond butter

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.

 

I (have) Quit Sugar

Nearly 4 years ago, a friend told me about a new “diet” called “I Quit Sugar”. Pft, I thought, as if I could live without packets of sweets, jersey caramels & cake, especially with 2 young children draining my energy & working 3 days a week. But hey, I gave it a go & have never looked back. Granted my mouth may still water when I look at something, but then I remember I won’t enjoy it & I’ll feel crap afterwards. I happily say no to cake now & genuinely don’t feel I’m missing anything.

I’ve been an Ambassador for the program over a year now & it is still a thrill to see how much people’s lives are changed by the IQS 8WP.

I can genuinely tell you I LOVE the meals on the program. If you asked me to pick a favourite, I’d be hard pressed to choose between the Pad Thai, peanut butter & strawberry on toast, avo/feta/pea smash, turmeric haloumi bowl, zucchini & haloumi fritters, sweet potato/quinoa/kale/ginger. You get the idea.

The more you eat real foods & cook your own meals, the more confident you become in swapping ingredients & experimenting with tastes then you can either continue to use the recipes; or refine them based on your personal taste. I tend to substitute out all gluten & replace where required with gluten-free bread; zoodles in place of pasta.

I am thrilled to be able to give YOU $10 off if you sign up for the program, just click here

NOTE: I have never endorsed a product I don’t genuinely believe in. Having done over half a dozen of the IQS 8 Week Programs, trying the recipes, enjoying the meals & communicating with other people doing the program, I feel passionate about what a great way of life it is.

 

 

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