Tofu and potato Thai green curry (GF)

Ahhh, the good ol’ soy debate. Is it really that bad for you? Absolutely not. The issue and most of the misunderstanding when it comes to soy is that a majority of it is genetically modified. The other issue is the confusion behind the presence of isoflavones aka phytoestrogens which people assume imitate oestrogen effects.

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Creamy pumpkin, chestnut and sage pasta (GFO)

Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.

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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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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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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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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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