Easy plum compote (GF)

Good evening lovely people! I hope you have all been healthy and well and enjoying the seasonal transitions wherever you are in this large, large world. Autumn and Winter are my favourite seasons so I am beyond delighted for the cooler days to have finally kicked in- my vegetable garden also appreciates it! I am here tonight to let you know of this simple recipe for a healthy and delicious plum compote.

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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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Chickpea curry stuffed heirloom pumpkins

I had the privilege of finding the most stunning heirloom pumpkin and squash at the farmer’s markets on the weekend. Usually I would roast pumpkin in bulk and have it with my lunch or dinners but I decided to create something a little different this time. My curry obsession continues so I decided to stuff these little heirloom pumpkins. I absolutely recommend this dish!

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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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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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Lemon, roast cauliflower, pumpkin & chickpea fettuccine (VG, GF)

The misconception that carbs are “bad” and should be avoided is rather disheartening in an era where eating disorders are abundant amongst many individuals in society. I am not going to deny the fact that I once too, feared the consumption of carbohydrates. Carbs are essential in a balanced diet as it is required not only as an energy source but it is also required in many metabolic pathways within the body. It is essential as an energy source for the brain in particular.

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Slowcooked black-eyed bean, pumpkin and broccoli curry (VG, GF)

 

As Autumn is finally here and the days are getting cooler, we naturally crave warming foods. This is ideal from the traditional chinese medicine (TCM) and ayurvedic point of views when it comes to eating warming/hot foods during the cooler months to maintain a healthy digestion and a balance in wellbeing. Gone are the raw vegetables,cold salads, smoothie bowls and nicecream and out comes the spices (think turmeric, cinnamon, cardamon, nutmeg, chilli, pepper, cumin and cloves), root vegetables and hot teas.

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