These ‘muffins’ are a wheat free, guilt-free treat. They freeze well and contain amaranth – the ‘miracle grain’ of the Aztecs that is not actually a grain, but a seed that contains 15 to 18% highly absorbable protein and 25% more fibre than whole-wheat. Amaranth is also rich in vitamin B2, B3, B5, B6 and… Continue reading Raspberry, Amaranth & Almond Muffins
HUMMUS Handy snack and a great accompaniment with some carrot sticks, celery, snow peas, sticks of cucumber or capsicum slices. Homemade hummus is pretty easy to make and is better for you than most preservative-containing store varieties. Try making a batch up Sunday arvo to last you the week. Chickpeas are high in protein, vitamin… Continue reading Humble Yet Handy Hummus
This is about as healthy as choc-chip cookies are going to ever get… This is another recipe from Lola Berry’s cookbook – ‘The Happy Cookbook’. Lola explains that the ‘secret’ to cooking these cookies is to pop them in the refrigerator for 1 hour before baking them. It helps them to keep their shape. The last batch… Continue reading The Holy Grail … A ‘Healthy’ Choc Chip Cookie Recipe
Creamy Macadamia Nuts + Fresh Tangy Pineapple. Add some coconut, a bit of almond meal and maple syrup and you have this healthy slice that is stored in the freezer and will delight any tropical lover. You can eat it straight out frozen cold or wait for it to melt a little and it becomes… Continue reading Do you like Piña Coladas? – Tangy Pineapple Slice Recipe
One of these Autumn vegetables most likely pops up in your fridge regularly, while the other may be completely new to you… Beetroot is ready to be harvested in the veggie patch and it is time to get inventive. I decided to try my hand at cooking a Sri Lankan style Beetroot Curry. But, I… Continue reading Beetroot and Okra – A Tale of Two Autumn Veggies
Give Lentils A Chance!
Ok… So most meat eaters out there automatically start making faces of pure disgust at the mere mention of lentils.
Why mess with the iconic meat pie by getting rid of the meat?
But – I swear, lentils work SO well with this fantastic combo of mushrooms, crispy puff pastry and tongue-tingling mango, with a hint of mild curry to tie it all together.
It makes 2 pies – and each pie serves 3 or 4 if served with a side salad or roasted veggies.
They freeze really well, just defrost overnight in the fridge and then pop it in a 160 oC oven until heated through and crispy again.
Serve it with some extra mango chutney or a dollop of natural yoghurt.
Or, for the less adventurous, it tastes awesome with a slathering of tomato sauce.
Continue reading “Give Lentils a Chance… with a Lentil, Mushroom & Spinach En Croute”
It’s really easy to get into a rut when it comes to Breakfast- what should be our ‘most important meal of the day’. We are often grumpy, caffeine deprived, un-organized and time poor. This can result in a piece of burnt toast as we run out the door. The problem with missing out on a… Continue reading Breakfast – Trying Something New…