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!

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.