I don’t know about you but lately I have been putting pesto on everything! I have been giving the traditional basil sauce a bit of a twist by adding in different herbs such as parsley or coriander and whatever greenery I can get my hands on. This green goddess pesto is packed full of natural superfoods, from the brain boosting walnuts to the all round amazing extra virgin olive oil (the only oil you should be making pesto with!). …
This month I was asked to participate in the Australian Organic Certified Organic Cooking Challenge where all ingredients used had to be certified organic. These crispy noodle cakes were the end result. …
Who doesn’t love a zesty, zingy lemon slice? This one uses high protein silken tofu to achieve that creamy texture without the use of egg or dairy, making it suitable for vegans and just about everyone else. It also uses less sugar than an original lemon slice making it just that little bit better for you!
Can you really beat a slightly caramelised, crispy around the edges, slice of roasted pumpkin?
Not really. Unless its served with a fresh minty pea smash and spicy savoury granola that is….
I must admit, chia puddings were a bit of a fad for a while there! They have gone under the radar a little bit now but I still like to make one up every now and then. This one combines my love of chocolate and peppermint and tastes just like dessert. …
Eat it for breakfast or anytime of the day, this crumble is the perfect way to use up the beautiful sweet apples that are in season right now.
Chocolate and beetroot combine with walnuts, apple and figs to make a soft and moist treat that showcases the best thing about autumn – the produce. …
So good you won’t be able to stop at one….
The new season walnuts are just starting to ripen and fall off our tree so its time for this healthy, autumn inspired walnut and pumpkin loaf. Its designed to be not-too-sweet so you can toast it and spread it with whatever toppings you like or even just served simply with a little butter.
- 400g pumpkin, peeled and grated
- 1½ cups rolled oats
- ½ cup buckwheat
- ⅓ cup brown sugar, honey or stevia
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 eggs
- ⅓ cup olive oil
- ½ cup chopped walnuts
- Preheat oven to 180C.
- Place oats and buckwheat into a food processor and blitz until a flour forms. Tip into a large mixing bowl. Add remaining ingredients. Mix together all ingredients until well combined.
- Pour mix into a loaf pan lined with baking paper.
- Bake for 45minutes- 1 hour or until a skewer inserted into the middle comes out clean.
- Enjoy warm or allow to cool then toast.
Who said burgers can’t be healthy? These green felafel burgers pack in plenty of veggie servings as well as some serious plant based protein and fibre (seriously, forget the wacky powders, chickpeas are so full of goodness, they should be called superfoods). Use a wholegrain/high fibre or sourdough buns for extra health benefits.