Porridge two ways

As winter sets in here, there is nothing better then waking up to a warm bowl of porridge.  I eat eggs most morning but sometimes a warm bowl of goodness calls me. I love it because you can add all those beautiful winter spices and add in whatever you have in your fridge or pantry. 

First we have quinoa porridge with rhubarb topped with pre-soaked chia seeds blueberries and sheeps milk yogurt. Sprinkle with cinnamon, nutmeg and cardamon and there you have it.

Second we have and abundance bowl porridge. Soak quinoa, amaranth, sesame seeds ,poppy seeds. When cooking add slithers of ginger a tiny spoon of cocoa powder, top with a lot of fresh fruits, yogurt of your choosing ( I choose sheep), cinnamon and mint.

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!

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.

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.

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.

Marinate your own Feta

Marinating feta is so rewarding. It takes no time at all and you can get really creative. You can put what you like into mix. I choose some ingredients that I love and think go nicely together. There really is nothing to it. When choosing cheese to marinate go for the best quality and choose organic. Go with goats or sheep's cheese wherever possible. They have a sharper flavor and a more intense aroma but are a healthier choice. I personally love sheep's cheeses and yogurts. But if you don't substitute for cows.

It is best to use soft feta and it absorbs more flavor and it tastes better. You can use it salads, smeared on sough dough toast, cheese platters anything you fancy. The left over oil can also be used in cooking and as salad dressing. 

Ingredients

1 packet of sheep feta

Extra virgin Olive oil
1 Chile
1 lemon skin slice 
1 tsp pepper corns
1 tsp coriander seeds
2 sticks of fresh rosemary ( depending on size)

Method
1. Get a medium sized jar, sterilise and make sure it has a secure lid.
2. Chop the feta into cubes or break it up with your hands it does not have to be exact.
3. Fill the jar with the feta and then add herbs.
5. Then pour the olive oil till the cheese has been submerged.
6. Stick it in the fridge and let it sit for at least 24 hours. It will keep for up to two weeks.

Leftover Salad

A quick salad using leftovers and produce that is commonly in your fridge. I usually make more fish especially so I can put into a salad for work or uni the next day. Make some extra roasted vegetables and you have yourself a great salad for work. This I made when I was at home but can easily be made the night before and taken to work.

I put radish in this salad, radish is one of my favorite vegetables. It is incredibly detoxifying combined with rocket and you have yourself a great detox salad.

Ingredients
1 fillet of leftover salmon (or any kind of fish)

2 handfuls of rocket

3 small radish

1 onion
Handful of cherry tomatoes

Dressing

2tsb olive oil

1 tsb coconut oil
1/2 tsb apple cider vinegar

Salt and pepper to taste
Squeeze lemon juice

Turmeric Lentil Patties

Lentil's compared to other beans and quick and easy to prepare. They do not need as much time soaking and cooking takes only a few minutes. I still soak lentils overnight but your really only need to soak them 10 hours. There are many different varieties so change it up. Use different kinds of lentil's for different dishes and don't be scared to try new kinds. I used small brown ones for this recipe but any kind would do. Lentil's are high in fibre helping to regulate blood sugar levels. They also contain many trace mineral such as B vitamins and a good amount of protein.

Ingredients 

Lentils:

1 cup of lentils (soaked overnight)
3 eggs beaten

2 tsp of tumeric

1 tsp of dried chilli
1/2 small onion, finely chopped
1 garlic finely chopped
1 tsp of flour ( I used coconut flour)
Salt and pepper to taste
Coconut oil for frying

Yogurt dressing:
1/2 cup of greek style yogurt
1 small cucumber
1/4 bunch of mint leaves

Method
1. Soak lentils overnight
2. Cook on a moderate heat for roughly 10 minutes.
3. Allow to cool slightly. In a separate bowl whisk eggs together  and add spices.
4. Stir the eggy mixture in with the lentils in a large bowl and make sure it is mixed in well. It should have a very wet consistency if need be add another egg.
5. Heat the pan on a high heat. With a large spoon get about half a handful sized saucepans and drop into the coconut oil. Don't worry if its runny it will stick together.
6. Cook for 3 minutes and then flip over to cook the other side. Repeat the process till you have finished the mixture.
7. While the lentils are cooking chop cucumber and mint and add with the yogurt, mix well. Add fresh mint for garnish.

Zucchini and Asparagus Cake

After finding some beautiful fresh ricotta and not knowing what to do with so much of it,I found this recipe and tweaked it slightly and added my own touch. This is a perfect little spring dinner idea. The freshness of the ricotta mixed in with fresh green flavours is refreshing. You can make this and eat it warm or cold the next day for lunch.

Ingredients

2 cups of fresh ricotta

2 cups of grated zucchini

1 bunch of asparagus

2 shallots, finely chopped

3 tsp of feta cheese

1 shallot

1/4 lemon

1 organic egg, beaten

Drizzle of olive oil

Fresh basil

Freshly ground salt and pepper

Method

1. Preheat the oven to 150 degrees.

2. Butter or oil a medium sized baking dish.

3. Grate 2 cups of zucchini(roughly three large ones) and finely chop asparagus. Add to a large bowl.

4. Beat egg and add to the mixture.

5. Add a squeeze of lemon, fresh basil, salt and pepper and mix well.

5. Sprinkle feta cheese and gently fold in the ricotta cheese till well combined.

6. Place in an oven proof tray and spread evenly. Cook for about 40 minutes, you will know it's ready when you shake the tin and the middle barely moves. Serve with a side of salad.

Spring Breaky

Ingredients

1 bunch asparagus

1 organic egg
Dash of olive oil
Salt and pepper to taste

Method

1. Bring water to the boil in a medium pot and cook eggs for 6 minutes. This will give you the perfect egg that is not to runny and not to hard. If you do like it more runny then cook on a rapid boil for 4 minutes.

2. In the same pot blanch asparagus for 5 minutes, till tender.
3. Plate it up with olive oil and some freshly cracked salt and pepper.If serving more then one, boil a few more eggs and another bunch of asparagus. 

Beet Salad

This recipe is courtesy of my friend who brought this dish over the other night when I invited her over for dinner. It was so delish I had to post it. 

1 cup of quinoa (soaked overnight)

1 large beetroot

1 medium onion

Handful of sunflower seeds

2 handfuls of rocket

1/2 bunch of coriander

Coconut oil

Splash of olive oil

Salt and pepper to taste

Method

1. Bake beetroot in the oven for about an hour or till tender

2. While the beetroot is baking, chop onions into thin stripes and gently caramelise on a low heat with a spoonful of coconut oil.

3. On a dry pan, pan fry  pre-soaked sunflower seeds till they start to pop like pop corn. Keep your eye on these, they don't take long and burn quickly.

4. Boil a cup of water and place quinoa in rapid boiling water. Boil for 5 - 10 mins.

5. When the beetroots are ready cut into small pieces and chop coriander.

6. Toss all ingredients together in a large bowl. This can be served warm or at room temperature if you want it served at room temperature wait till ingredients have cooled down then toss.

7. Dress with olive oil and salt and pepper.

Thai Fish Curry

	This curry is just divine! I love the different kinds of flavours and smells this bring to my kitchen. Don't be alarmed by the long lost of ingredients, once you have bought all these beautiful spices they will keep for a long time and is good to have on hand for those times you come home and have no idea what to cook. You know that you are few spices away from a perfect dinner. This curry is more "thai style" rather then a thai curry, it is not the most authentic recipe out there but sure does taste good.  Ingredients ¼ cup sesame oil
	1 onion, finely chopped
	3 garlic cloves, crushed
	1/4 cup ginger, cut into julienne
	Lemongrass stalk, white part only, finely chopped
	1/2 pumpkin 1 cup shitake mushrooms 1/2 bunch of kaleBunch enokitake mushrooms (long mushrooms)
	3 tsp finely chopped fresh turmeric
	1 tsp sweet paprika 1 tsp ground chilli
	1 cup coconut milk
	2 fresh curry leaf sprigs
	2 tsp tamari sauce
	3 cups of water
	1 tsp honey
	2 firm white fish fillets, such as coral trout or barramundi with skin on
	Juice of 1 lime, or to taste Method 1. Heat sesame oil on a large pot and over a medium - high heat gently saute garlic, ginger and onions for 10 minutes. 2. Add turmeric, paprika and curry leaves until fragrant then add pumpkin, mushrooms simmer till mushrooms are starting to get soft and flavours mould together. 3. Add coconut milk, honey, lime, tamari and water and bring to the boil, stirring occasionally. 4. Once is has started to boil reduce heat to a simmer on a low to medium heat.  5.When the heat has been turned down add the fish and cook for an hour. 6. When it is ready serve with kale and enokitake mushrooms.

Bean and Root Veg Soup

A root vege soup is a great way to include all those nourishing vegetables, beans and immune boosting spices. I love this kind of soup and usually make it once a week in the winter, It is so hearty and simple. Soaking the beans gets rid of any anti- nutrients found in the beans that stop the absorption of trace minerals and creates gas. The longer you soak them the more likely you are to get rid of the anti nutrients. It is best soaked overnight but through out the course of the day is fine to. 

Ingredients

1 medium sweet potato

2 large carrots

1 parsnip

2 large clove of garlic

1 onion
1/4 pumpkin
Couple of stalks of silver-beet

1/2 cup of green split peas

1/2 yellow split peas
1 tsp coconut oil
1/2 tsp chilli powder
1 tsp ginger
1 bay leaf
1/2 tsp of turmeric 
Salt and pepper to taste
Toasted sesame seeds for garnishing

Method
1. All beans should be soaked overnight in water. When ready to cook drain them and rince well.
2.Heat a large pot, add the coconut oil, onions, garlic and ginger. 
3. Add spices and simmer for 5 mins.
4. Add chopped vegetables, stir till all the spices have coated them and simmer for another 5 mins.
6. Add in the beans.
5. Add enough water to cover the mix or your home made stock. Bring to the boil and reduce to the simmer.
6. Cook for about 45 mins - 1 hour depending on how well the beans have been cooked.
7. With a hand blender, blend the soup till smooth. Garnish with toasted sesame seeds.

Eggplant Lasagne

Ingredients

2 medium sized eggplants thinly sliced
1 zucchini, finely diced
2 cloves of garlic

1 carrot grated

2 handfulls of spinach

1 small onion diced

1 red capsicum finely diced

1/2 punnet of tomatoes
2 tsp of oregano
2 tsp of basil

drizzle of olive oil for eggplants

2 Organic tins of tomatoes

1 tub of organic tomatoe paste

1 bowl on buffelo mozerella

1 bowl of goats feta  cheese

Parmesan on top


Method


Drizzle eggplant with olive oil and gently grill till soft.
Set aside to cool down.
In a small pot heat onions and garlic and add the rest of the vegetables and herbs and simmer for about 5 mins, add the tins of tomatoes and tomato paste. Cook for about 20 minutes till you have a thick sauce.
Set aside and let it cool down slightly.
Layer the eggplant on the bottom of an oven proof tray, pour the sauce over the top and add the cheese layer. Repeat the process till the mixture is finished.
Sprinkle spinach, fresh basil and parmesan on top.
Bake till golden brown.

Make your own rice milk

Making your own rice milk is super easy and inexpensive. When trying to avoid dairy it can be quite confusing on where to start and what to do. With all the new research emerging about soy milk  I would avoid it at all costs. Soy can cause hormone related risks and unless prepared properly is dangerous to the body. 

Rice is not high in protein so should not substitute soy or dairy for its protein content. Its a light refreshing drink that can be added to smoothies, porridge or drunk on its own. 

What to do

Rince 1 cup of rice

Put the rice into a blender

Add 2 cups of water and vanilla extract

Blend till smooth

Strain through a muslin cloth

And it's ready drink!


If you want to flavour it you can add a banana or some agave nectar for sweetness but I think it is sweet enough on its own.