Thai Spring Salad

This is a beautiful spicy thai salad. A great side to a beef or chicken stir fry, thai greens or rice paper rolls. 

Ingredients
1/2 purple cabbage, chopped
2 carrots, chopped
1/2 bunch of mint
1/2 bunch of thai basil 
1 small chilli 
Sesame seeds

Dressing 
3 tsp olive oil
2 tsp sesame oil
A dash of apple cider vinegar
1 tsp of honey
Salt and Pepper to taste

Method
1. Chop all veggies into desired pieces. I choose julienne carrots because I like the crunch.
2. In a separate small bowl add dressing ingredients and mix well.
3. Add dressing to salad and wholah you have a beautiful salad. 

Breakfast on the Go

This is my go to breakfast or snack on the go. When I know I won't have time the next day before uni, I will make this the night before put it in the fridge and just grab on my way out. You can change up the fruits depending on season but berries are easy to throw on.

Ingredients

1 mason jar

2 tsp of chia seeds

1 tsp of linseeds

Couple of cardamon seeds

Coconut flakes

Cinnamon to taste

Honey if you want a little sweetness

Enough yogurt to fill the jar

4 strawberries, chopped 

Method

1. In a medium sized mason jar put chia seeds, linseeds, cinnamon, hint of honey and cardamon seeds. Fill the jar with yogurt and stir rapidly.

2. Chop strawberries and sprinkle on top. Sprinkle as much coconut flakes and cinnamon as you like.

3. Leave in the fridge to create a gelatinous gel from the chia seeds. Grab out of the fridge in your way and enjoy!

How to Make Tea

 Lavender : Traditionally used to calm the nervous system, relieve headache muscular tension and anxiety. It is considered a sedative, calming, digestion enhancing and uplifting herb.

Chamomile : It settles digestion, nervous system and soothes mental and physically inability. 

 I love the idea of making your own tea blend it is so therapeutic and a nice way to get to know your herbs and try new flavours . This is a beautiful blend of lavender and chamomile flowers. It is specific for stress, anxiety and calming the nervous system. 

 Once you have combined the tea put on a medium heat for about 10 mins.

 Strain through a strainer

 Pour into cup and enjoy the calming tea blend

Also I am now on tumblr check it out here tandspice,tumblr 

Rice Pudding with Fig

Fig season is here! I pretty much wait all year for fig season to hit. They are one of my favourite fruits, especially when they are fresh. Dried ones just never compare to the real mccoy. If you have ever noticed what a fig looks like, it is exactly what is is good for. Like many of mother natures gifts the look of the fruit or vegetable can tell you how it can be used. Walnuts are a good example they look like a brain, and have also been proven to help brain function. Figs look like the female organs which is a good indication of what it can help heal. Eat figs regularly to reduce your risk of breast cancer and help with menopausal symptoms.

This is a simple recipe for spring, where I am it is still quite cold so this is a nice combination of warming winter foods and cool summer fruits.

Also to let you know I have a tumblr you can check it out here. Have a look for all your foodie, floral and fashion needs. 

Ingredients

1/2 cup of brown rice soaked and pre cooked

1/2 cup coconut cream

Handful of sunflower and pumpkin seeds, soaked

Handful of strawberries,chopped

2 regular figs,chopped

Dollop of yogurt

1/2 tsp cinnamon, more to garnish 

Sprinkle of cardamon,more for garnish

Sprinkle of nutmeg

Hint of honey to taste

Method

1. In a medium pot mix rice, coconut cream, seeds, honey and spices.

2. Cook on a medium-low heat for 15 mins. 

3. In a bowl pour the mixture, add the fruit, sprinkle in spices and add a dollop of yogurt.

Eggs and Kale

Sometimes a classic breakfast is just what you need. This is simple and satisfying. It will take no time at all so perfect for people on the go. This serves one person double the recipe if your doing it for two or more.

Ingredients

1 organic egg

3 stems of large kale, chopped

1 chilli, chopped finely

Sprinkle of sheep milk feta

A slice of organic spelt sourdough

Coconut oil for cooking

Salt and pepper to taste

Method

1. Heat a medium pan on a medium heat, add coconut oil and add the kale. Add chilli, salt and pepper. Cook till soft and put on the plate.

2. In the same pan add another spoon full of coconut oil and add the egg. Cook for 2 mins and then flip over to cook the other side. This is not meant to be a sunny side up, so don't worry if it is messy.

3. While this is happening cut fresh bread.

4. Lay everything on the plate however you desire and sprinkle the sheep feta on top. This will add a nice salty flavour so you don't need to add anymore salt.

Whole Snapper with Fennel

After coming home from the markets I am super inspired to cook new and exciting dishes. This is a market dish that will defiantly please a crowd. It is perfect winter to include some fresh ingredients. Fennel is one of my favourite foods. It full of antioxidants and vitamin C. It is full of folate, potassium, and fiber for cardiovascular health. Left over snapper will go well in a leftover salad.

Ingredients
2 whole snapper

1 purple onion

2 large fennels

1 corn on the cob

2 carrots
1/2 squeezed lemon

3 cloves of garlic ( or to taste)
Salt and pepper to taste

Method 1. Preheat the oven to 150 degrees.Shred the carrot add salt and pepper and set aside. 
2.Chop garlic, onions, fennel to small pieces. Include all of the fennel right up the the furry tops. Chop the corn fresh of the cob and set aside.
3. Get your fishmonger to open the snapper up for you or you can do it yourself.
4. In a large baking dish stuff the snapper with the shredded carrot, fennel, garlic salt and pepper.
5. Sprinkle the reaming ingredients over the top of the fish and place in the oven. 
6.Cook for 40 - 50 mins or till fish is cooked through.

Winter Smoothie

This smoothie is perfect after a workout or yoga session. It is full of protein and packed full of nutrients. It will help boost the immune system because of the yogurt and coconut and tastes amazing. 

Ingredients

1 banana 

1 coconut

2 tsp shredded coconut

1 tsp of yogurt

1/2 tsp cinnamon, more for garnish

Method

1. Open up the coconut ( or get the shop attendent to) and scoop out the flesh. The juice can be used later.

2. Break up the banana, sprinkle in the cinnamon and shredded coconut. Blend till smooth, sprinkle more cinnamon for garnish.

Wild Breakfast

This breakfast is a fantastic way to use wild rice. It is nutritious and will keep you full throughout the day. How great is having breakfast that is this colour? What a fabulous way to get your day started especially on a cold rainy day.

Ingredients

1/4 cup wild rice

1/2 cup brown rice

Cinnamon

Pomegranate seeds

Fresh coconut cream
Raw honey

1 vinilla pod (or vanilla essence)

Method

1. Soak brown rice overnight in a medium bowl.
2.In a medium pot add rice,cinnamon, coconut cream, honey and vinilla. Leave on a medium heat so not to damage delicate nutrients.
3. Stir occasionally so not to burn, cook for 15 minutes or till rice has cooked.
4. Pour into a bowl adding pomegranate seeds and cinnamon on top. You can add yogurt for a complete meal.

Grain Free Pancakes

This is really about getting back to what we are designed to eat.  Grains are not a part of the natural diet of our ancestors, our bodies find it very hard to digest and cause inflammation in the body especially gluten containing grains. If you do choose to eat grains eat in moderation and prepare properly. Sprouted, soaked  and fermented grains and legumes are best digested and will reduce weight, gas and bloating. Rice, quinoa, millet, amaranth and buckwheat are all gluten free grains that can be eaten without much disturbance to the digestive system although don't over do it. These pancakes have no grains and use coconut flour instead. They are great for breakfast as they will not spike your blood sugar levels and are perfect for a little snack.

Ingredients

4 large eggs

1 tsp honey 

1/2 tsp of baking soda

2 tsp whole milk

1/2 cup of coconut flour

Coconut oil for frying ( can also use ghee)

Handful of berries

Yogurt for toppings

For the berries

1. In a small frying pan on a medium heat add 1 tsp of coconut oil.

2. Add berries and cinnamon and cook for about 4 mins or till soft and the berries have made a sauce.Set aside and use pour of the pancakes.

For the pancakes

1. Beat eggs, honey and milk in a bowl till well mixed. Add coconut flour, baking soda and cinnamon slowly, mixing well. It should still be liquid enough to pour of the spoon.

2. In a large pan on a medium to medium/low heat put enough coconut oil to cover the pan. 

3. Pour a heaped spoon of the batter into the pan making sure it is not to thick, the coconut flour is harder to cook when too thick.

4. Gently fry the pancakes till golden brown then flip over. It should only take a few minutes on each side. Continue adding the batter till the mixture is finished adding coconut oil as you  need it.

4. Serve with berries, yogurt and a drizzle of honey. You can aslo add other fruit if you like.

Baked Pears

Pears are very high in antioxidants and have an anti-inflamatory effect on the body .Like most fruit and vegetables it is important to keep the skins on. The skins of pears contain four times the amount of phenolic phytonutrients as the flesh inside. The skins also contain a higher amount of fiber. Keeping the skins on also add a serious amount of flavour and keep the pears moist especially when baking. Pears contain high amount of flavanoids groups that are associated with decreased risk of type 2 diabetes. 

  

Ingredients

4 medium pears ( depending on how many people your are serving)

1 tsp of cinnamon

2 tsp of melted cultured butter ( can also use coconut oil)

Drizzle of honey

Method

1. Preheat the oven to 120 degrees.

2. Cut pears in half and cut out any seeds, leaving the stems on.

3. In a oven tray place the pears evenly and sprinkle the ingredients over the top. 

4. Cook till golden brown. Serve with yogurt with another sprinkle of cinnamon and honey. 

Sunday Roast

This is a perfect dish to make during the summer months with a salad or in the cooler months with some roasted vegetables. It is easy and tasty. I love using fresh rosemary, luckily I have bush growing in my neighbours garden which I can take whenever I want. Try and find it in your local area or better yet grow it yourself. It grows easily and is a good hardy herb to have. You can mix up the herbs depending on season and availability. As long as it had a herby garlic and lemon taste this dish will work nicely. 

Ingredients

1 whole grass fed organic chicken

3 cloves of garlic

1 stem of fresh rosemary

1/2 large lemon

Oliver oil

A good grind of pepper

1 tsp of pink salt

Method

1. Preheat the oven to 150 degrees.

2.In a large roasting tray place the chicken.  Evenly sprinkle on the  herbs and spices.

3. Stuff the garlic and lemon inside the chicken. Put some rosemary in there to.

4. Cook for 45 mins on the breast side down. Flip and cook for another 45 mins or till golden brown.

5. Serve with salad and a glass of wine for a perfect sunday dinner.

Sweet Almond Milk

Ingredients

I cup of almonds

2 cups of water (double the ratio if you want to make more)

1 whole vanilla bean or a dash of vinilla extract

1 tsp of honey or agave nectar

Cheese cloth

Directions

1. Soak the almonds in water overnight
2. Drain the almonds and rinse well to get rid of phytic acid
3. Add water, almonds, vanilla bean and honey into a blender. Blend till well combined. Taste and add sweetener or water depending on what you like.
4. Spread the cheese cloth over a large bowl and secure with an elastic band. Strain the mixture through. Once you have poured all the mixture in, take the cheese cloth and squeeze with your hands making sure to get every last drop.
5. Drink almond milk straight or add to your favourite smoothie.You can then use that extra pulp for nut butter or sprinkle on your porridge. 

New York Eats

I am now in New York, all posts will coincide with weather here. We are now coming into spring so beautiful fresh produce is in abundance. Here are some pics of food from places iv'e been and food i've made.