Oats are such a nutritional powerhouse and certainly one of my favourite breakfast meals! They make the perfect warming nourishing breakfast porridge in the colder months. And are fresh and delicious eaten cold as overnight oats paired with summer fruits in the warmer weather. What’s even better is you can make a large batch prepped for the next few days ahead. Now there’s no excuses for breakfast in a hurry!
Chickpeas are so versatile aren’t they! Their buttery nutty flavour makes them delicious in curries, salads, buddha bowls, or as a moorish vegan snack. Not to mention they make hummus and falafel… yum!! Chickpeas are a great source of protein, fibre, iron, folate and numerous other nutrients (magnesium, vitamin C, calcium, zinc, phosphorous, vitamin B6, and potassium), and may play a role in preventing the risk of diseases.
I’ll admit I love simple steamed broccoli. But you know when sometimes you just want something a little more, I don’t know… exciting? This deliciously healthy (and mighty quick) side dish changes the broccoli game! I’ve crumbed broccolini with polenta and nutritional yeast flakes. Then lightly pan cooked it to give it a crumbly “cheesy” flavour (minus the cheese, ++ on the flavour and nutrients). It’s gluten free and vegan too! But what the heck is Nutritional Yeast, you ask?… Read More
Meatless Monday made easy with this nourishing and warming slow cooked plant-based chilli dish. Slow cooked meals on cold winters days always hits the spot!! By incorporating a few plant-based / vegan meatless dishes (or days) each week, you will significantly improve your health, lower your grocery bills and contribute to environmental sustainability. Take the challenge by simply swapping your Monday night dinner for a meatless / plant-based meal.
If you haven’t tried tofu or aren’t exactly a fan, then you simply MUST try this tofu dish! It’s perfect as a side to a plant-based main meal, or even a healthy high protein vegan snack.
These Paleo Seed & Nut Bars are quick, easy and all kinds of healthy delicious. Free from grains, gluten, refined sugar, dairy and eggs. Packed with protein, good fats, and fiber for healthy skin, hair and nails, as well as hormone, digestive and immune health. Perfect for a healthy afternoon snack and school lunch boxes to satisfy a sweet tooth!
Pumpkin soup is such an Autumn (or any time of year!) favourite. It’s quick, easy and nourishing and provides powerful antioxidants. The added carrot, ginger and Australian Extra Virgin Olive Oil not only give it a refreshing taste, but add some great health benefits and aid liver cleansing and detox. Pumpkin soup is perfect for a light meal or entrée. If I’m having this as a main meal, I sometimes fill it out with a serve of shredded chicken and top with pumpkin seeds for a protein hit and a well balanced meal.
Miso is traditional Japanese seasoning made from soybeans and a grain (e.g. rice, barley, wheat, rye), fermented with salt and koji (a fungus). Before the fungus part grosses you out, this is the part that gives it health benefits, providing gut-friendly beneficial bacteria! Miso has a salty, umami flavour and is incredibly delicious as a soup and to flavour dishes.
You know when your friend calls and says she is popping around in half an hour for a cup of tea and you have no yummy treats? That’s me, always. Mostly because I don’t buy packaged foods like biscuits and honestly because when I do make whole food treats they NEVER last long… So here is a healthier vegan version of Anzac biscuits, using nutritious ingredients, free from refined sugar, dairy and gluten free. Plus an optional twist on a traditional favourite, half coated with homemade dark chocolate.
Afternoon tea with your bestie? Work or lunchbox treats? Problem solved.
Hey lovers! ♥ Valentine’s Day is just around the corner! Do you love it or loathe it? To be honest, I’m a little conflicted so it got me thinking. And I thought I’d share a little thought from my heart to yours… So whatever your thoughts of Valentine’s Day, I have an utterly delicious raw vegan treat for you to impress your loved one, or make it for a special occasion. I can’t help but be excited over this recipe as it’s the first time I’ve made a raw vegan dessert and I impressed myself with how it turned out!