Savoury mungbean, kimchi and garlic chive pancakes (GF)

I a lover of mung beans lately and often utilise them in my dahl or curry recipes. This time I have made a batch of semi-Korean-inspired pancakes using Green St Kitchen kimchi and homegrown garlic chives which are growing crazily in the garden however are often forgotten about. I also added some fresh organic corn kernels into the batter for a complementary crunchy texture.

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Potato nachos with smokey beans and cashew mozzarella (GF)

Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!

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Lime and blueberry muffins with coconut yoghurt (GF)

The abundance of limes (and other citrus) keep flowing in from my parent in laws garden and although I utilise them in my savoury and sweet meals, there are still so many left. I LOVE citrus fruit and am so happy that they are readily around most of the year. I baked these lime and blueberry muffins the other day but I must admit that they remind me of scones- I am not complaining though because either or, they are delicious!

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Lime and coconut custard tart (GF)

I have been CRAVING a vegan and relatively healthy version of a citrus tart for awhile and when I was gratefully blessed with an abundance of homegrown limes (and lemons) from my husband’s parents recently I thought I would create a vegan version that does not involve a tonne of cashew nuts or coconut cream like many similar desserts include.

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Warm miso barley, chickpea and roast vegetable salad (GFO)

Barley is an underestimated grain that is actually an excellent source of complex carbohydrates, fibre, protein as well as potassium and magnesium. I had a jar sitting in the pantry and thought I would utilise it in this warm, grounding salad with roast organic broccoli, heirloom squash and parsnips. Topped off with crunchy, roasted sunflower seeds, chickpeas and a lemon tahini salad, it was a delicious and satisfying meal for dinner with plenty of leftovers for the following days’ lunches.

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Lentil bolognese with wholemeal fusilli (GFO)

Lentil bolognese is probably one of my most go-to recipes for a healthy, satisfying dinner which often results in leftovers for future easy dinners. The meal is high in complete proteins, complex carbohydrates, fibre and micronutrients. The sauce is simple to prepare and the flavours and pasta can be easily altered to suit your preferences.

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Miso roasted cauliflower with quinoa and tahini hot sauce (GF)

So, many of you share my love for cauliflower- in particular, roasted cauliflower. One of my most favourite flavours to roast my cauliflower in is with organic, unpasteurised miso paste. This meal is abundant with healthy probiotics for a healthy gut including kimchi, miso (more ideal if it hasn’t been heated too much like in this recipe however the flavour is still delicious) as well as probiotics thanks to the chickpeas, quinoa and cauliflower.

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