An easy healthy fudge with only 4 ingredients you likely have in your pantry. It’s all natural, gluten free, refined sugar free and vegan. Because dessert can be healthified….
Hot coffees, cosy knits, fine food, wine and whisky. Waterfronts, wineries and weird art. Stunning views atop kunanyi/Mount Wellington, road trips, a hike or two, and being taken back in time for a lesson in Australian convict history. For a small city, Hobart has it all. Whether you’re a foodie, nature lover, adventure seeker or appreciate a fine drop of wine, you’ll love it as much as we have. Don’t let the weather hold you back either. Winter in Tassie is not only filled with events, but there is something magical about watching the clouds and fog roll in over the mountains and feeling the crisp air on your skin as you wonder past historic buildings.
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.
Take your snack attack to the next level with this healthy, nutritious, super creamy, gorgeous hot pink homemade hummus dip. Perfect with raw chopped veggies, homemade roasted veggie chips, rice crackers, or as a sandwich spread.
Hello beet hummus & smashed avo toast!
A plant-based meal perfect for lunch or dinner, entertaining guests or meal-prep. These protein and fibre rich vegan ‘meatballs’ made with black beans and mushrooms will make you forget you’ve even skipped the meat. You’ll be a Meatless Monday pro in no time!
A quiche or tart makes an easy healthy lunch or dinner with extra leftovers, or even a pre-made breakfast on the go. It’s a great dish to use up all your leftover veg at the end of the week. You can make it without a base as a frittata if you prefer. Serve it up with extra veg on the side such as a fresh green salad or steamed green beans.
A healthy, vegetable packed version of a delicious favourite Asian stir-fry style rice dish! Nasi Goreng is a flavour packed dish with flavours of fresh chilli, coriander and sweet soy.
The issue I have with commercially made ones is they are usually made with refined oils, have added sugars in the sauce and generally don’t contain many good nutrients. Also be aware if you are gluten intolerant like me, as artificial soy sauces can contain gluten (alternatives are naturally brewed & fermented soy which causes breakdown of gluten or gluten free Tamari).