A New Beginning

As of tomorrow I will start consulting at my new practice in Woollahra Sydney. As an introductory offer, those who "follow" this blog will receive a $30 discount on the initial consultation. So get clicking and feel alive again. This is valid until the 30th of June.

Im super excited to get to know you and work together to achieve your health goals. With a focus on whole food and organic living to optimise your vitality. I have a special interest in stress, anxiety, women issues (including PMS) and digestion. So if you want improve your health or just to check if you are headed in the right direction, i would love to hear from you. 

You can contact me on 0405666420 OR yroland@gmail.com

Buckwheat Pancakes

I love sunday breakfasts and I love making something homemade. This sunday I put this together and It was such a treat. I normally dont eat pancakes but I saw this one and loved how healthy it was. Buckwheat does not have such an impact on your blood sugar levels and can be eaten in many ways. It is a good source of magnesium, copper and dietary fiber. Buckwheat is also high in protein having eight essential amino acids.

This is not a sweat pancake it has simple flavour that you can then add your own ingredients. I added yogurt and fruit for a more complete whole breakfast.

Ingredients

1 1/2 cup of buckwheat flour

1 cup of spelt flour

1/2 cup of shredded coconut

2 organic eggs

1 tsp of cinnamon

1/2 olive or safflower oil

300 ML your choice of milk (i used rice)

Oil for cooking

Method

Sift flour and cinnamon in a bowl then add coconut

In a separate bowl beat together eggs, oil and milk

Slowly add the dry ingredients until it becomes a smooth batter

Over a medium heat pour a small amount of batter evenly on the pan

Turn the pancakes when its starts to brown on the outside

Winter Warmer

As the mornings start to cool down I always crave something warmer to start the day. This is a super charged breakfast bowl that will keep you satisfied for hours. It super quick and easy and every mouthful is filled with nourishment.

Ingredients

1/2 oats amaranth

1/2 cup oats

1/4 cup of mixed seeds

Sprinkle of sultanas 

Handful of berries

Splash of cinnamon

Sprinkle of coconut

Squeeze of lemon

1 tsp of slippery elm bark powder

Your choice of milk or coconut water

Method

Soak oats and amaranth overnight.

Soak seeds overnight.

In the morning add all ingredients together in a pot.

Pour milk over the top til it just covers the ingredients.

Stir frequently so it doesn't stick.

Cook till it start to bubble. It should take no more then 10 mins.

Braised Fennel and Radish Salad

Ingredients

Couple of carrots

1 fennel bulb

Bunch of radish

Spinach

Dressing

Olive oil

Rosemary

Agave Nectar

Salt and pepper

Lemon

Method

Mix the Dressing ingredients into a bowl and whisk

Chop the carrots and radish

Mix radish and carrots in with the dressing

Pan Fry the radish and carrots

Chop the fennel and char on the pan, only use a small amount of oil to caramelise. Both sides should be blackened slightly. 

Place in a bowl with salt and pepper and your done!

Green Smoothie

I love green smoothies! They are so nourishing and refreshing and with less fruit then a regular smoothie they are also low in sugar. Here is what I put into mine to kick start my day almost every day. The flavour is not your typical smoothie flavour so dont be alarmed if it doesn't taste sweet. If you do want to add some sweetness add some agave nectar or stevia.

Ingredients

1 Banana

1 tsp flaxseeds

Handful of spinach

1/2 avocado

Handful of silver beet

1 tsp of spirulina

Handful of desiccated coconut

1 tsp of slippery elm bark powder
1/2 cup of coconut water

Method

Blend until smooth

Pour

Drink

Food Revolution Day

Raw Vegan Mouse

1 avocado

3 Bananas

1/3 cup of raw cocoa powder

1/4 cup of shredded coconut

A teaspoon of vanilla extract

2 teaspoons of honey/ agave nectar

 Blend all ingredients in a blender till smooth.

 Put in the fridge to set for a couple of hours.

Sprinkle coconut over the top and serve.

Feta and Roasted Pumpkin Salad

My mid week pick me up salad.

Ingredients

Marinated feta

Couple of handfuls of rocket 

1/2 can of chickpeas

1 cucumber

Handful of a variety of seeds

1 tbs flaxseeds

1/4 pumpkin

1 chilli

Method

Cut up your pumpkin into small pieces.

Place into roasting tray and season with chilli, pepper dried oregano.

Roast at 180 degrees for about 45 mins or when soft

While thats roasting, on a dry pan pan fry the seeds (not flaxseeds). Once they start to pop they are ready.

Put aside to cool down.

When the pumpkin is soft put chopped veggies and rocket into a large bowl.

Sprinkle the seeds and rum the feta on top.

Drizzle with olive oil and balsamic.

Devine!