Carrot, hemp seed and cashew pesto with buckwheat pasta (GF)

Goodafternoon sweet souls, wherever you are in this magnificent world. I’m sorry that I have been a little M.I.A due to the joys of work and our latest IVF adventure (pop over to IG as I save it all under my “IVF” highlights). We recently popped into Farmer’s Markets on Manning on the weekend whilst we were in Perth- probably my most favourite farmer’s market to visit when we have a free Saturday morning. As usual, we stocked on a lovely range of locally-grown, organic and farm-fresh fruit and vegetables. We found a fresh kohlrabi which I have never eaten in my life and I am still trying to figure out what to do with it. I also picked up a bunch of beautiful baby carrots and decided to recreate a pasta dish I made awhile ago.

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Roast sweet potato, carrot and broccoli salad with black bean tempeh (GF)

As the cooler weather transitions in, I slowly transition the raw salads out. In TCM (Traditional Chinese Medicine), ideally you should eat cooling and warming foods during the cooler seasons and cooling foods in the warmer months. This doesn’t necessarily mean in the form of temperature or heat but the metaphysical concepts behind the food. I am not perfect with this form of eating for your constitution although my digestion and wellbeing is definitely happier when I eat cooked and warming foods during Autumn/ Winter.

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Creamy garlic pasta (without the cashews!) (GFO)

It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.

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Baked red lentil and carrot falafels (GF)

One may be aware of my love for lentils and beans- all legumes in  fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.

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No-bake quinoa, tahini and rose muesli bars (GF)

Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.

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Matcha and chocolate chip cookies (GFO)

Not a day goes by without a dose of my beloved matcha, usually as a soy matcha latte. When my love for matcha, chocolate and cookies combine, it results in these delicious cookies. These have the perfect combination with a subtle hint of matcha powder and melty [vegan] chocolate chips.

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Zucchini and mushroom “frittata” (GF)

If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.

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