Posts tagged Vegetarian
Massaged Kale Salad

Kale, not just for green smoothies, you can also use this nutrient powerhouse in your salads! As Kale is course and tough the best way to make it palatable is to massage it.  Yes, literally give it a good massage to soften it up and turn it into your new favorite salad base.  Of course you will need a tasty dressing and the one in this recipe is a winner.

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French Bean Salad

My best friends Mum made this dish one night when I had dinner with her and it is something I have re created several times since as it is so delicious!  The combination of mustard, vinegar and capers is beautiful - a little bit tangy, sour and the crunch of the beans is a lovely texture.  I would say that this dish is best used as a side dish and not a main.  The perfect accompaniment to a BBQ meal, Sunday Roast or with some vegetable protein. This recipe is taken from a  Jamie Oliver cook book so a big thank you to him.

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Fruit Whip featuring Yonanas machine

After hearing lots of talk about a Yonana machine I decided to purchase one and have to say I'm pretty happy I did. For anyone who is unsure of what a Yonana is, it is a machine that makes it possible for vegans, any one who is dairy free or lactose intolerant and those of us who are more health conscious to enjoy frozen desserts similar to ice cream/sorbet/frozen yoghurt.  All you need is frozen fruit as a base, along with your favourite topping, mine is dark chocolate and pistachios.  Other fruits that process well through this machine are frozen berries, peaches, apricots, mangoes apples and cranberries.

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Summer Antioxidant Salad

Eat the rainbow - this salad is packed with colourful fruit, vegetables, nuts and seeds to give you an antioxidant boost and help nourish your body from the inside out.

The pomegranate adds a beautiful crunch, nuts provide you with essential omegas and the spinach a good dose of iron and vitamin C.

With Christmas coming up this is the perfect salad to serve on Christmas Day, is guilt free and looks beautiful once prepared.

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Chocolate Orange Smoothie

Serves 1 (or two as a micro snack/dessert)

Ingredients: 

1 orange 1-2 Tbsp raw organic cacao (2 Tbsp if you like your choccie dark) 1 Tbsp chocolate Clean Lean Protein or Sun Warrior rice protein 1/2 frozen banana 1/4c water 1/4 cashews (soaked for 4 hrs and rinsed) 1-2c ice 1 tsp yacon syrup/raw honey/maple OR 1 medjool date

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Cacao Crackle

This recipe contains my two favorite foods - chocolate and coconut.  We have featured cacao and coconut oil in many of our blog posts so if you have been reading you will be aware of the health benefits of these super foods.  If not, have a read of this post about coconut oil and this post about cacao. All of the ingredients I have used in this recipe are what I had in my cupboard.

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Chickpea Bread

Chickpeas, also known as garbanzo beans have many nutritional benefits.  They are very high in fibre, between 65-75% of the fiber found in chickpeas is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine.  Chickpeas also contain zinc, folate and protein which is why they are a great animal protein substitute. As I am not able to eat grains for the next two and a half weeks I wanted to find a suitable food that had the same texture as bread, was simple and easy to make and a good base for my guacamole, salsa or pesto.  I have eaten chickpea bread before but never made it and after looking online discovered how easy it was.

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Roasted Garlic and Herb Hummus

Hummus is such a tasty snack and appetizer and this recipe shows how versatile hummus can be. Hummus is a popular dish that originated in the Middle East. It is a spread, dip, or paste made of chickpeas that is usually eaten with pita bread or other flat bread. Hummus is loaded with nutrients that can contribute to a healthy lifestyle. Include this in your diet by using it as spread on sandwiches and wraps, as dressing to your salad or pasta, as dip for raw vegetables, or as side dish for main courses.

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Peanut Butter Protein Slice

On my way home from Uni yesterday I had a peanut butter craving, so got home, looked at what food was in the cupboard that I could possibly use to make some sort of peanut butter creation.  Keep it simple is one of my motto's - Make something substantial and somehow combine protein powder without making the whole thing taste like cardboard. The recipe can easily tweaked here and there to suit your own taste.  For example rice milk if you don't drink almond, honey if you don't like maple syrup and adding in stevia if you have a big sweet tooth.  Make it for yourself and let me know your thoughts.

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Sweetcorn Salad with Basil Yoghurt dressing

This week we have a Sweetcorn with basil yoghurt dressing recipe by Petite Kitchen. We are collaborating with  Eleanor from with Petite Kitchen and posting one of her amazing recipes followed with nutritional benefits about the herb that the recipe contains. This week I will be posting a blog post on Basil and the benefits that it has on our health. 

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Asian Peanut Stir Fry

Beautiful and very tasty dish - it's a healthy take on your typical asian peanut stir fry and super easy to make.  Can be eaten hot or cold and is especially yummy the next day when all of the flavors have had time to mix. This recipe is taken from the new Revive cookbook, another fabulous book with all vegetarian recipes.

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Rice Paper Rolls

In most Sydney sushi stores you can find rice paper rolls.  If like me you don't like eating white rice but love the crispness and freshness of sushi fillings then these are for you!

I made the rice paper rolls for dinner and doubled up on fillings when I chopped everything up so that the BF could have some left overs for his lunch.

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Our Pescatarian Vegetarian Christmas

My Mother, Father and Sister are Pescatarians and I am a Vegetarian so when it comes to Christmas time we don't have a ham, we have salmon and salads.  My brother is a big meat eater so just has to put up with the lack of meat at our family Christmas lunch but he doesn't seem to mind.

As our family always have a Christmas lunch, not dinner, and we are in the Southern Hemisphere so it's Summer time we don't do the traditional Christmas lunch, we are a bit more relaxed and casual when it comes to food.

This is what Mum created for us this year -

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San Choy Bow

San Choy Bow originated from China - traditionally made with pork mince Dr Libby has added this dish to her new cook book but taken out the meat and replaced it with protein rich quinoa and chickpeas.  I made this last night for dinner and it was enough to have as a main dish.  The quinoa and chickpeas are so filling! This is a beautiful meal, so many flavors and so fresh... with the added bonus of no MSG as it's home made. I love how this dish is cooked using macadamia nut oil.  Macadamia oil is one of the healthiest edible oils and is higher in monounsaturates, the goods fats, when compared to Extra Virgin Olive oil.  The oil can be cooked at very high temperatures 210°C /410°F so doesn't burn food.

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Pad Thai Noodle Salad

This recipe is taken from the second Revive Cafe cookbook.  Revive Cafe are based in Auckland CBD and make the most amazing, delicious and healthy food.  You can read about their story here.  My parents turned Vegetarian and the first Revive cookbook is like my Mum's bible.  I am pretty sure that she has made every recipe in the book so when the second one came out a few months ago we both purchased a copy. The Pad Thai Noodle Salad is my new favorite dish.  It took me all of 15 - 20 minutes to make and that's including prep time.

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