Serves 6 Eat a rainbow they say. OK… here’s how, in one pot. This recipe is based on the Kichadi creation in Sarah Britton’s cookbook, Naturally Nourished. But you don’t need specific ingredients to make this, just grab whatever is in the fridge! The basic ingredients Brown rice (100-200g) Mung beans or lentils (100-200g) Vegetables …
Serves 4-6 I was a long term vego and have only in recent years been incorporating small amounts of meat into my diet. And, as shocking as it may seem, I have recently started eating kangaroo! If you forgive me, you can keep reading… Why kangaroo? It’s an amazing source of iron, is sustainable… but, …
Serves 2 (you’ll have heaps of pesto left over) I love the challenge of finding new ways to make the same vegetables tasty. Especially when in the height of summer zucchinis are everywhere! Here I made a ‘creamy pasta’ dish, without the gluten and cream using ribbons of zucchini instead of pasta and a dairy-free …
Serves 2 I love packing as many veggies into lunch as possible. Here’s one of my favourite quick and healthy lunch recipes – turmeric scrambled eggs. Ingredients Extra virgin olive oil One heaped teaspoon of turmeric, Sprinkle of garam masala powder Shake of chilli flakes (to taste) Handful of nuts – I used slivered almonds …
(that still has heaps of veg and nutrition) Serves 2 Sometimes it’s late and you’ve already been hungry for an hour when you get home. Hanger is imminent! Danger zone in the kitchen! You want to eat ASAP, you want it to be healthy, but healthy food takes so long to prepare…not always! In the …
When dessert becomes a healthy breakfast – one of my favourite transformations! Serves 4 Ingredients 10-12 pieces of stone fruit (peaches, nectarines, plums, apricots etc) 4-5 handfuls of chopped nuts (almonds, walnuts, macadamias) 2 handfuls of preservative free shredded coconut 2 handfuls of oats or quinoa flakes Drizzle of honey (optional) Yoghurt to serve (coconut/dairy) …