1. 19 Jun


    Ever made apple juice and wondered what to do with the pulp? Here is your solution…Raw Apple CakeIngredients:Pulp of 4 apples (core before juicing) 1 cup of walnuts1 cup of raisins2 cups desiccated coconutpinch of cinnamon 2 tbsp coconut oil Frosting:1/2 can coconut cream (pref stored in the fridge overnight, allowing the liquid to separate & using the top, solid half - if not no problem, just add a tsp of xanthan gum or agar agar to solidify) 4 tsps of Stevia (I used Natvia)1 drop of organic vanilla essence Method:1. Using a food processor, blend walnuts until fine, add raisens and coconut oil & blend followed by cinnamon and coconut.2. Transfer into cupcake form, tin or patty and allow to set in the fridge for around 20 minutes. 3. Blend all frosting ingredients until smooth, also put this mixture in the fridge to set4. Once cake mixture is ready, top with frosting and decorate with walnuts and apple slices.  

    Ever made apple juice and wondered what to do with the pulp? Here is your solution…

    Raw Apple Cake

    Ingredients:
    Pulp of 4 apples (core before juicing) 
    1 cup of walnuts
    1 cup of raisins
    2 cups desiccated coconut
    pinch of cinnamon 
    2 tbsp coconut oil 

    Frosting:
    1/2 can coconut cream (pref stored in the fridge overnight, allowing the liquid to separate & using the top, solid half - if not no problem, just add a tsp of xanthan gum or agar agar to solidify) 
    4 tsps of Stevia (I used Natvia)
    1 drop of organic vanilla essence 

    Method:
    1. Using a food processor, blend walnuts until fine, add raisens and coconut oil & blend followed by cinnamon and coconut.
    2. Transfer into cupcake form, tin or patty and allow to set in the fridge for around 20 minutes. 
    3. Blend all frosting ingredients until smooth, also put this mixture in the fridge to set
    4. Once cake mixture is ready, top with frosting and decorate with walnuts and apple slices.  

    (Source: cleancookingrecipes.com )

     

  2. 14 Jun



    Anonymous asked: I eat healthy most of the time but get intense afternoon sugar cravings and end up eating lollies/processed sugar and junk food around 4/5pm. Do you have any advice for getting around this? You're blog is the best! :)

    Hi there, 
    A few things to consider, have you eaten breakfast & have you had enough to eat? Often if we don’t eat enough in the beginning of the day our body craves high calorie foods later in the day. 
    If you start your day with a low G1 breakfast you will have energy and less likely to get cravings later.  Chia, quinoa or oatmeal porridge in the morning (or try the pancakes I just posted!) with fresh fruit will regulate your blood sugar levels.  
    Adding cinnamon will also help crave sugary foods.  I would recommend making a smoothie at this time around 4/5pm, something like banana, almond or coconut milk, cinnamon & a few dates - blend that up and you will feel satisfied and hit that sweet craving!
    Thanks for reading - I hope that helps :)

     

  3. 14 Jun


    Chia Seeds are high in fibre and great for digestion, they are a superfood being high in Omega 3, high in antioxidants and protein with 8 essential amino acids, high in calcium (5 times more than milk) iron, potassium vitamin C & is effective in balancing blood sugar levels!  Banana-Chia Pancakes Ingredients: (1 serve)1 tbsp of chia seedsapprox 1/2 cup filtered water1 ripe bananapinch of cinnamon 2 teaspoons of stevia or sweetener of choice (I used Natvia) 2 tsp coconut oil Method:  1. In a bowl, mix chia seeds and water and stir, allow approx 5 minutes to set, you will know it is ready when it forms a gel like consistancy. 2. Add banana to the chia, mash the banana using a fork.3. Add cinnamon and sweetener & mix well4. Heat 1 tsp of coconut oil on a small pan, add 1/2 of the banana-chia mixture and flatten using a spatular.5. On medium heat, cook untill slightly brown & flip as you would regular pancakes, repeat with the remaining mixture. 6. Serve with fresh fruit and chopped nuts (I used banana, blueberry and walnuts)  

    Chia Seeds are high in fibre and great for digestion, they are a superfood being high in Omega 3, high in antioxidants and protein with 8 essential amino acids, high in calcium (5 times more than milk) iron, potassium vitamin C & is effective in balancing blood sugar levels!
     

    Banana-Chia Pancakes

    Ingredients: (1 serve)
    1 tbsp of chia seeds
    approx 1/2 cup filtered water
    1 ripe banana
    pinch of cinnamon 
    2 teaspoons of stevia or sweetener of choice (I used Natvia) 
    2 tsp coconut oil 

    Method:  
    1. In a bowl, mix chia seeds and water and stir, allow approx 5 minutes to set, you will know it is ready when it forms a gel like consistancy. 
    2. Add banana to the chia, mash the banana using a fork.
    3. Add cinnamon and sweetener & mix well
    4. Heat 1 tsp of coconut oil on a small pan, add 1/2 of the banana-chia mixture and flatten using a spatular.
    5. On medium heat, cook untill slightly brown & flip as you would regular pancakes, repeat with the remaining mixture.
    6. Serve with fresh fruit and chopped nuts (I used banana, blueberry and walnuts)  

     

  4. 14 Jun


    Today’s Juice Duo Left: kale, cucumber, lemon, ginger, apple, parsley Right: carrot, orange, ginger

    Today’s Juice Duo Left: kale, cucumber, lemon, ginger, apple, parsley Right: carrot, orange, ginger

     

  5. 14 Jun



    emma-oneill asked: i love your blog! i was just wondering what oats you use in Australia that are GF? all the ones I have looked at seem to have gluten in them. any suggestions would be appreciated!

    Freedom Foods ‘Free Oats’ or Brookfarm ‘Power Porrij’ are both Australian you should be able to find the Freedom Foods products are regular supermarkets and the Brookfarm at health food stores and independent green grocer! 

     

  6. 12 Jun


    Raw BrowniesIngredients:2 Cups of raw walnuts 1 Cup raw cashew nuts 8 Pitted Medjool Dates1 cup raw cacao  Pinch of sea salt  1 Tbsp coconut oil   Method: 1. Place nuts in food processor and blend on high until the nuts are chopped.2. Add the cacao and salt & mix well.  3. Add the dates and coconut oil, blend untill it creates a dough like mixture, if it’s too dry add more coconut oil.4. Press into a lined cake pan or mold. Place in fridge for approx 30-60 min. 5. Cut into squares & Serve. 

    Raw Brownies

    Ingredients:
    2 Cups of raw walnuts 
    1 Cup raw cashew nuts 
    8 Pitted Medjool Dates
    1 cup raw cacao  
    Pinch of sea salt  
    1 Tbsp coconut oil  

    Method:

    1. Place nuts in food processor and blend on high until the nuts are chopped.
    2. Add the cacao and salt & mix well.  
    3. Add the dates and coconut oil, blend untill it creates a dough like mixture, if it’s too dry add more coconut oil.
    4. Press into a lined cake pan or mold. Place in fridge for approx 30-60 min.
    5. Cut into squares & Serve. 

     

  7. 4 Jun



    Anonymous asked: i will be going to vietnam soon and i have a few food intolerances, so ive been eating a plant based diet as diary, wheat and meat often upset my stomach/digestion. have you been to Vietnam before, or have any tips about eating in south east asian countries or tips on what kinds of foods to look for there? thanks xxxx

    Hi there,
    I haven’t been to Vietnam but I did spend alot of time in Thailand. I recommend simple stir fries, vegetable rice dishes, salads, rice paper rolls, vermicelli noodles.  If you are eating at a restaurant ask for the sauce on the side (avoid it if its soy sauce) and if you are eating at a food stall, watch them prepare your meal and you can say no to certain foods that contain wheat or meat.  I have found they add sugar to almost everything in sth east asia, if you are avoiding processed sugar say no sugar if your getting fresh juices, smoothies or iced teas.  You will find the deserts are usually made from rice flour and are non dairy so it’s actually quite exciting the new dishes you can try, without upsetting your stomach! Enjoy your trip!

     

  8. 4 Jun



    ihatecoffeeee asked: for a student on a budget, what would you say would be the essential grocery staples for a healthy vegan diet?

    Raw Nuts, Seeds, Brown Rice, Lentils, Beans, Chickpeas, Quinoa, Oats
    Vegetables - Broccoli, Cauliflower, Carrots, Cabbage, Sprouts, Spinach, Collared Greens, Zucchini, Fresh Herbs, Sweet Potato, Pumpkin
    Olive Oil, Almond Milk or Hemp Milk, Cayenne Pepper, Cinnemon
    Fruits in season - Bananas, Watermelon, Apple, Avocado, Orange, Grapefruit, Berries, Grapes, Kiwi

    Make sure you eat varied food groups and include protein, carbohydrate, omega-3 fatty acids, iron, and calcium in your diet!

     

  9. 4 Jun


    Broccolini & Cauliflower SoupCauliflower & Broccoliniare both high in fiber, folate & vitamin C.  As part of the cabbage family they contains several phytochemicals linked to protect against cancer.  The cauliflower in this recipe should only be lightly cooked, not boiled, to insure the beneficial compounds are not lost. Ingredients:1 bunch of Broccolini (cut each stem into three pieces)1 medium sized head of cauliflower (cut into Florette) 1/2 white onion (chopped finely)2 organic vegetable stock cubes (or 1 tsp of herbamare)1 tsp fresh or dried dill 1 tsp olive oilsalt & pepper to taste Method:1. Set oven to medium heat.  In a large pot heat olive oil, lightly saute onion untill clear.2. Add cauliflower pieces, broccoli pieces, stock, dill - stir through.3. Immediately add approx 3 cups of water.4. Continue to cook until cauliflower is lightly tender.5. Allow to cool slightly then blend until smooth. *serve with seeded crackers or toasted gf bread

    Broccolini & Cauliflower Soup

    Cauliflower & Broccoliniare both high in fiber, folate & vitamin C.  As part of the cabbage family they contains several phytochemicals linked to protect against cancer.  The cauliflower in this recipe should only be lightly cooked, not boiled, to insure the beneficial compounds are not lost.

    Ingredients:
    1 bunch of Broccolini (cut each stem into three pieces)
    1 medium sized head of cauliflower (cut into Florette)
    1/2 white onion (chopped finely)
    2 organic vegetable stock cubes (or 1 tsp of herbamare)
    1 tsp fresh or dried dill
    1 tsp olive oil
    salt & pepper to taste

    Method:
    1. Set oven to medium heat.  In a large pot heat olive oil, lightly saute onion untill clear.
    2. Add cauliflower pieces, broccoli pieces, stock, dill - stir through.
    3. Immediately add approx 3 cups of water.
    4. Continue to cook until cauliflower is lightly tender.
    5. Allow to cool slightly then blend until smooth.

    *serve with seeded crackers or toasted gf bread

     

  10. 4 Jun



    Homemade Vegan Cheese

    Ingredients:
    • ½ cup + 2 tablespoons raw cashews
    • ¼ cup nutritional yeast
    • 1 teaspoon onion powder
    • 1 teaspoon sea salt
    • ½ teaspoon garlic powder
    • 1+3/4 cups plain unsweetened non dairy milk (rice, almond, hemp)
    • ½ cup agar flakes (or 8 teaspoons agar powder)
    • ¼ cup canola oil
    • 2 tbsp yellow or white miso
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons white truffle oil (optional)
    • Chopped chives (optional)
    Instructions:
    1. Lightly oil 3-4 small ramekins.
    2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
    3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
    4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
    5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
    6. The cheese will keep for 4 days, covered and refrigerated.

    Notes:

    This recipe is not original it is adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.

     

  11. 4 Jun



    Anonymous asked: Where do you find Daiya cheese in Melbourne ?! You have lots of lovely blogs :)

    Thank you! I bought it from Wholefoods in the US, from what I have read online it is not yet available in Melbourne.  I’ll post a vegan cheese recipe for you & anyone else who can’t get a hold of Daiya :)

     

  12. 31 May


    Layered Vegetable Lasagna (no pasta) Ingredients: (serves 4) 1 eggplant 1 squash 1 sweet potato 1 zucchini 1 cup spinach 1 jar organic tomato sauce 1 packet of Daiya or other vegan cheese Extra Virgin Olive oil Salt & pepper to taste Herbs of choice (rosemary, basil, thyme work well) Method: 1. Pre heat oven to 200 C 2. Cut vegetables into even thin slices (I used a slicer for this) 3. Lay vegetables on baking trays and lightly cover with olive oil, herbs & spices. 4. Roast until soft and slightly golden, remove from heat 5. Using a baking dish, start with a layer of tomato sauce then alternate layers of the vegetable slices these will act as your ‘pasta’ sheets. 6. Top with soy & dairy free cheese (I used Daiya brand mozzarella) 7. Cook until cheese is melted & vegetables and sauce are tedheated through. *suggested to be served with a fresh leafy green salad

    Layered Vegetable Lasagna (no pasta)

    Ingredients: (serves 4)
    1 eggplant
    1 squash
    1 sweet potato
    1 zucchini
    1 cup spinach
    1 jar organic tomato sauce
    1 packet of Daiya or other vegan cheese
    Extra Virgin Olive oil
    Salt & pepper to taste
    Herbs of choice (rosemary, basil, thyme work well)

    Method:
    1. Pre heat oven to 200 C
    2. Cut vegetables into even thin slices (I used a slicer for this)
    3. Lay vegetables on baking trays and lightly cover with olive oil, herbs & spices.
    4. Roast until soft and slightly golden, remove from heat
    5. Using a baking dish, start with a layer of tomato sauce then alternate layers of the vegetable slices these will act as your ‘pasta’ sheets.
    6. Top with soy & dairy free cheese (I used Daiya brand mozzarella)
    7. Cook until cheese is melted & vegetables and sauce are tedheated through.

    *suggested to be served with a fresh leafy green salad

     

  13. 30 May



    summmer-freckles asked: any suggestions for someone who is wheat intolerant?

    Every recipe on this blog is wheat free! :)

     

  14. 29 May



    Anonymous asked: You're really symphatic and your recipes are amazing :) Love them!

    Thanks so much :) appreciate it xx

     

  15. 22 May



    Anonymous asked: how do you go eating-wise when you're travelling or overseas?

    Quite well actually, I find heath food stores to buy snack bars for on the go, I research vegan friendly restaurants and always read (or translate) the packaging to make sure it’s gluten free and vegan friendly! I make my own food where possible and when in doubt, order the side salad, side vegetables and/or rice!