Marbled turmeric and pear loaf (VG, GF)

I’m going to be honest and admit that the marbled look was not my intention however I’m glad it happened because I mean, how lovely does it look! Pears are in season at the moment meaning organic ones are relatively cheap. I love Bosc pear as they are ideal poached, baked or roasted. Bosc pears are an excellent fruit to use in baking as I find they tend to keep their shape and flavour.

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Homemade citrus all-purpose spray

Happy Sunday folks!

I have been making my own citrus all-purpose spray for a while and absolutely recommend it. This homemade all purpose spray is no-waste, economical and toxic-free. After all, many store-bought home cleaners (which often state they are “natural” are loaded with chemicals which in some way or form ends up being breathed into the body or absorbed! This homemade spray utilises the skin of the citrus fruit that I consume on a daily basis, meaning that I do not have to throw them away. I have been blessed to receive unlimited organic, homegrown lemons and limes from my parents as well as parent-in-laws this season for which I am grateful.

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Baked Mediterranean quinoa fritters (VG, GF)

I have made these quinoa fritters numerous times in a variety of different flavours but this Mediterranean fusion is my favourite. Quinoa is a gluten-free pseudograin and is technically a seed. Being a complete protein, it contains all 20 amino acids that are required by the body to function properly.

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Baked chilli tempeh nourishbowl (VG, GF)

It is no secret that a majority of my lunch and dinners are some sort of nourish-bowl. You can see the ideal components of a nourish bowl here. This bowl is satisfying and warming during the cooler days thanks to the additional of dried chilli flakes in the baked tempeh and the fresh garlic and ginger in the sautéed kale. I have used my favourite lupin and wild red rice tempeh in this recipe which is soy-free and locally made.

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Slowcooked red lentil dahl (VG, GF)

Dahl, dahl, glorious dahl. A common staple for our dinners during these cooler months. I usually use organic split red lentils for this recipe although I also love it with split mung beans. High in iron, folate, complex carbohydrates, protein and fibre. Better yet, when traditionally combined with rice (I use a combination of organic brown and white basmati rice), the meal becomes an excellent source of complementary protein which is essential in a plant based lifestyle.

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Autumn poached Bosc pears with chia pudding (VG, GF)

As some of you may have noticed, I am loving these poached organic Bosc pears. Personally, Bosc pears are not that delightful raw as a snack however when poached, baked or added to cakes- they’re a delight! Pears are currently in season and poaching them with herbal tea (yes, herbal), cinnamon/cassia quill and star anise is so perfect for this Autumn/ Winter phase.

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Warm wild rice and chickpea nourishbowl (VG, GF)

As Autumn is well and truly here with the crisp mornings and evenings, gone are the raw salads and in comes the warm nourish bowls. The key to the perfect nourish bowl is incorporating a balance of complex carbohydrates, a protein source, a healthy source of fat and an abundance of [organic] vegetables. I also top mine with fermented vegetables such as kimchi or sauerkraut however I also love a good drizzle of fermented hot sauce.

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