Tuesday, July 30, 2013

Purple Carrot with Leek & Ginger Soup


Everyone has heard of, made or tasted a Carrot & Ginger at some point in their life (i hope) and there is no denying that it is quick, easy, nutritious & most delicious. 
In the last 2 weeks i have been on a carrot mission.  Re-invented 3 times, i am now 100% positive that this is the most delicious version of a Carrot & Ginger Soup i have made to date. 
In the past i have always used orange carrots, until a few days ago - on a Thursday, a regular stop by at my favourite organic supplier "Paddock" ... stumbled upon a sea of beautiful delicate purple carrots. Inspired as i walked through organic heaven i quickly filled up my basket & wondered home. Instead of using onion i opt for Leeks. The Leek is a member of the onion family but is much more mild, so for all you who aren't a fan of the strong flavoured onion, leek is a perfect substitute. Not to mention it contains a high percentage of dietary fiber, Vitamin A & Folic Acid. 
This soup pairs perfectly with a dollop of sour cream or yogurt but as this will be a vegan recipe i decided to go with a walnut, garlic & cilantro pesto with a sprinkle of onion shallots. 
Happy cooking peeps xOx 




1kg chopped purple carrots (wash, leave the skin on)
1 piece of fresh ginger about 3 inches long
1/2 cup of freshly squeezed naval oranges
3 cups vegetable stock
1 leek
2 tbsp olive oil
1 shallot
1/4 cup of walnuts  
3 tbsp olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup of cilantro



Heat the oil in a large saucepan over medium heat. Add the leek and ginger and cook, stirring occasionally, until soft and fragrant & golden. Add the carrots, stock, and orange juice. Make sure you increase the heat to medium-high and bring to a boil.
Reduce the heat to low, cover the pan, and let simmer until the carrots are very tender, around 30 minutes.
In the meantime - prepare your tasty vegan pesto. Add all ingredients into a food processor & chop finely. Make sure the walnuts are still chunky. Always taste your food, use your palate and add more ingredients if desired.
In a saucepan - fry off some shallots in some olive oil until crispy & golden. Set aside.



You can use either an immersion blender to puree the soup in the saucepan, or, let the soup cool, then puree it in a blender or food processor. (see above)
If the soup is looking too thick add some water & blend some more.
To serve the soup warm, reheat it gently over medium-low heat.
Garnish the soup with a spoonful of pesto and a light sprinkle of Himalayan pink salt before serving. I like to add a touch of fresh cilantro - or go crazy, This culinary herb is high in vitamin k which helps detoxify the body by purifying the blood. Studies have shown cilantro can reduce anxiety & insomnia. (This herb should be a staple in your kitchen)




This soup tastes delicious served chilled, so keep the leftovers. Refrigerate up to 5 days.

Happy eating is a happy soul.

Thursday, July 18, 2013

Rustic Mashed Potato with Swiss Chard.

This dish has taken a little turn from what i had imagined ...
Inspired from the new hip vegetable 'kale' which everyone seems to be consuming, as i cant seem to get my little hands around it at my local organic stall. :(
So, yesterday i decided it was time to give up and reach for some 'Swiss Chard'

I honestly could not remember the last time i used this beautiful veiny green vegetable and whats not to love ...
Swiss Chard ranks second to spinach in being the most nutritious veg around. 
Just one cup of chard contains over 300% of your daily requirements of Vitamin K which allows your blood to clot normally preventing from osteoporosis & cell damage. Chard is a unique source of Phytonutrients called Betalains.  Many of the betalain pigments in chard have been shown to provide antioxidant, anti-inflammatory, and detoxification support
So, move over Kale & say hello to 'Swiss Chard' the new green superfood.
A beautiful vegetable makes a beautiful mind & body.
- Please note i have used a vegan friendly recipe - feel free to use butter over almond milk -


3 dutch potatoes (large)
2 carrots (medium)
1/2 bunch swiss chard
3 garlic cloves
1 shallot
3 stems fresh Rosemary  
1/2 cup almond milk 
2 tbls olive oil

Preheat oven 220
Wash and roughly chop your potatoes & carrot, set aside.
In a medium sized saucepan heat 4 cups of water until boiling point., add the potatoes. 
Put your carrots into a colander and place on top of the saucepan with the lid on. Let your veges boil until soft but not mushy. In a large bowl, pour in your potato, carrot & crushed garlic. 
Using a potato masher, roughly crush into a chunky texture.
I like to add some almond milk to cream up the potato & add a nutty flavour.  
Chop up some rosemary and mix through. Scoop out ingrediants into an oven safe dish, & place in the middle of the oven. Cook until the top layer is golden & crispy. 
Meanwhile, wash the swiss chard and cut finely. 
Heat oil in a saucepan & fry off your shallots until crisp. 
Once the potato & carrots look crispy, place on a cooling rack. Scoop into a serving bowl, add your desired amount of raw swiss chard, mix through, sprinkle fried shallots & add a little more rosemary. 
Cooking time - 20mins


Hearty, comfort food without the calories.


Thursday, July 11, 2013

6-Seed Soda Bread

Two things come to mind when winter starts to settle in. Soup, and ofcourse, BREAD. 
I'm not one to eat a lot of bread, and if i do i always opt for one packed with grains, wholemeal flour and/or Spelt. 
Spelt is a wonderfully nutritious whole-grain with a deep nutty flavour & doesn't seem to cause sensitivities in many people who are intolerant of wheat, so if you suffer from bloating and nasty digestive discomfort - spelt is a positive solution for your tummy. 

This recipe was inspired by 101 Cookbooks  Soda Bread Recipe. 
I decided to make mine vegan friendly by modifying a few ingredients. I used half part almond milk and half part water to bind the ingredients. It's packed with flaxseeds, seasmeme seeds, pumpkin seeds, sunflower seeds, fennel seeds and chai seeds. 
Wholesome, quick, easy & absolutely delicious, this bread is the perfect condiment dipped into a hearty soup and oh so scrumptious with a generous smear of Vegemite. 

- Happy Baking -


Six-seed soda Bread Recipe


2 1/2 tablespoons EACH sunflower seeds, pumpkin seeds, sesame seeds, chai seeds, flax seeds
1 teaspoon fennel seeds
1 3/4 cup organic spelt flour
2 cups  organic unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
1 cup organic almond milk
3/4 cup filtered water


Preheat your oven to 400F / 205C and place a rack in the center of the oven.
Organize a tray with baking paper and lightly flour the surface.
In a small bowl combine all the seeds and set aside.
Sift the flours, baking soda, and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the almond milk & fiiltered water, and stir until the dough just comes together. If your dough is looking a little dry, don't hesitate to add an extra splash of almond milk. Lightly flour a clean surface on your bench and place the dough into the surface gently kneading it until it feels loose, work quickly (around a minute) as you need to get it in the oven whilst the baking soda is working.
Place the dough on your lightly floured baking sheet and with a serrated knife mark it with a deep cross across the top, cutting two-thirds of the way through the loaf. Brush with almond milk and sprinkle with the remaining seeds make sure you really stuff the cracks!
Bake for 35 - 40 minutes, or until the bread is golden crusted on top and bottom . Cool on a wire rack.
Makes a single loaf.

Prep time: 10 min - Cook time: 40 min
Feel free to experiment with different seeds and flour. Be inspired!
Create & Bake. 


Thursday, July 4, 2013

100% Pure Organic Almond Milk

Consuming Almond Milk everyday can leave your pockets rather empty by the end of the week. 
So here is a little tip - make it yourself.
This is quite literally the easiest recipe i will be posting, ever! 
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But firstly - some exciting facts on this delicious alternative to cows milk.

Almond Milk contains 
Unsaturated fats - Reducing the risk or heart disease
Protein - Aids in body growth & repair
Omega-3 fatty acids - Lowering bad cholestrol, improving mood & treating arthritis
 Magnesium - Helps to breakdown the food we consume into energy
 Manganese - Activates enzymes helping digestion & improving strength in teeth & bones
Selenium - Supports the immune system fighting illnesses
Vitamin E - anti-aging.
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One cup
1 g of fiber and protein, 
30-40 calories, 
2 . 5 g of fat. 
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Homemade Almond Milk only lasts a few days in the fridge, so make sure you only make what you think you'll consume. The process of making almond milk is quick & simple, so making it on a regular basis shouldn't be a problem.

Preparing your Almond Milk

Fill a medium sized glass jar 1/2 full with raw organic almonds and fill to the top with filtered water. Leave this for 6 - 8 hours. I usually leave mine for 24 hours as i find the almonds become more plump and easier to grind making my milk smooth and creamy. 
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Making your Almond milk

Drain and rinse the almonds, they should feel plump and squishy. Wash well with cold water.
Combine the almonds and 2 cups of water into a blender and blend at the highest speed for 2 minutes.
Using a strainer pour milk into a large bowl. 
Use a wooden spoon to help sift the milk through.
Make sure you really squeeze the milk from the almond meal, get dirty and use your hands.
Taste your almond milk, use sweeteners if you'd like. E.G. agave syrup, honey, raw sugar or maple syrup. 
For a healthier alternative, leave one organic vanilla bean in your almond milk jar, this adds a little sweetness to your milk minus the calories.
Store your almond milk in sealed jars and refrigerate. 

Note - Keep the Almond Meal for fresh smoothies & cereal toppings. 
Also be sure to freeze the almond meal in bags and use for future creative baking. YUM.

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I think i will be dreaming about my breakfast smoothie tonight.
(Future Post)
Goodnight flowers

Tuesday, July 2, 2013

Berry Boost Balls

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Eat your sweet lil' heart out with this soul food. 
Just one super ball is thoroughly rich in antioxidants including Vitamins A, C, B1, B2 & B6, E, K and loaded with minerals such as zinc, magnesium, calcium and potassium.
These round balls of goodness will be a great way to kick that 3pm sweet tooth and get your body moving with all that nature provides us.
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Dairy free
Wheat free
Gluten free
100% Vegan
All natural sugar 

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2 cups Raw organic Oats
1 cup Goji Berries
4 Medjool Dates
1 cup Mixed Berries - Blackberries & Raspberries
Handful each:
Sunflower Seeds
Pumpkin Seeds
2 Tbsp Black Chai Seeds
1 Tbsp Coconut Oil - Melt with boiling water

Firstly start by pitting the dates, place these with nuts into a blender until the mixture is at a thick crunchy consistency. If a blender doesn't exist in your kitchen, don't threat. My mother always taught me to place your ingredients on a chopping board with cling wrap over the top and to bang away with a hammer. Works like a treat.

Next, add the sunflower seeds, pumpkin seeds, 1/2 chai seeds, oats & Goji berries. Mix.
Blend your mixed berries until runny - this will be a binder.  Pour into your mixture adding the cocount oil. Mix until sticky.
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For coating - Blend the rest of oats, a handful of walnuts & cashews. Pour into a bowl with the remaining Chai seeds. Roll your mixture into balls (size of your desire) and cover gently in coating.
Feel free to use a variety of coatings eg. Coconut or Almond flakes.

Lick fingers 
Refrigerate your power snacks.

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 Don't forget to bag the remaining coating for adding to smoothies & cereal toppings.
 Happy Eating. Happy Soul.
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