Saturday, 30 August 2014

Take a seat....

Hiiiiiiiiiii superstars!!!

This year I took part in the Mindful in May challenge to raise money for clean drinking water for those that unfortunately this is a privilege for. Sad. So for the whole month of May the challenge was to do the 10 minute meditation practice sent to me everyday. It isn't easy. For two reasons. 1) we are busy and priorities other (and mostly less important tasks) and 2) just as if you start a super cool fitness regime, it can be tiring. Instead of your body working out it is your mind. Aaaaaaaanyways I have needed to clean out my emails and I have since come across this little clip that I missed. I really encourage to to take the 5 minutes to watch how amazing life can be.  Click on the words below.  

Thursday, 28 August 2014

Fennel and orange salad

This is a really light summery salad and the fennel is great for aiding digestion and minimises wind, bloating and indigestion. I know it is not summer here in Australia yet but I don't care....I love fennel!

Fennel and orange salad

1 medium sized fennel
1 orange
1 cup of salad greens, lettuce, rocket or baby spinach
2 tsp fennel fronds
2 tbsp roughly chopped mint
2 tbsp toasted walnuts chopped of crumbled
2 tbsp capers (optional)


2 tbsp lemon juice
3 tbsp orange juice
2 tbsp olive oil
1 tsp mustard powder 
1 tsp cumin
salt pepper

1. Peel orange with a sharp knife and cutting away any of the whites from the peel and cut orange into segments
2. Thinly slice fennel lengthways and combine in a bowl with the orange, mint and fennel fronds.
3. Combine all ingredients in a small bowl and mix till well combined, or my favourite is placing all ingredients in a jar and shaking together. 
4. Pour half of the dressing over the mix and toss until covered. 
5. Arranged greens on a platter and top with fennel mix. 
6. Drizzled over remaining dressing and garnish with toasted walnuts and capers.

Sunday, 24 August 2014

Mushroom bun burger with Rosemary Fried lemons

Everyone needs a burger from time to time. Or maybe you need one once a week. And if it is a burger like this then its A OK! What difference does the 'A' make on front of the 'ok'?? Meh...anyways I was never the biggest fan of mushrooms until maybe the last year. And the lager the mushroom the stronger the flavour. Which is why I had a wee bit of food anxiety about making this. But prepared this way, kicked that worry in the shins!

Mushroom bun burger

You can use any larger flat variety of mushroom, as they are around the same size as burger bun.
1. Wipe over mushroom with a paper towel and rub with olive oil.
2. Season with a little salt and pepper and place inside up on a aluminium lined baking tray
3. Bake in oven at 220 degrees for 10-12 minutes.

Once your burger buns are done you can fill with any of your favourite fillings. I packed this full of salads and avocado with a grass fed beef patty. I really wanted that tomato sauce taste without using the processed, number filled kind so I mixed a little bit of a weirdo sauce....

100% organice tomato paste

Sweet and creamy!

I recommend giving these pieces of Rosemary fried lemons a go! From my fav Civilised Caveman George Bryant. I was so curious that I could't help myself. Amazing taste!!

Thursday, 21 August 2014

Choc coconut cauliflower pots

I am pretty proud of this. And I told myself this when I tasted it. Like out aloud I told myself. So who remembers my epic meal of seared salmon and coconut cauliflower rice that I posted earlier this week  care of PaleOMG ?? If you don't then it probably means you didn't see it because if you would remember because it was speeeectacular. So check it out already.

So what did I do with the left over cauliflower 'rice' that I had?? Totally made it into a dessert!! Aaaaaaand I only added one more ingredient!!! Hahaha! This made me so happy because I was eating vegetable in a dessert and it didn't even have sugar! So what was the ingredient??

Raw Cacao Powder!!

Follow the recipe to make the cauliflower rice....

For the rice
  • 2 tablespoons coconut oil
  • 1 head cauliflower, stem removed, roughly chopped
  • ½ cup canned coconut milk or coconut cream (I used coconut cream)
  • pinch of salt
  • ¼ cup unsweetended shredded coconut
  1. Add chopped cauliflower to a food processor with the shredding attachment to “rice” the cauliflower.
  2. Place over large pot over medium heat, add coconut oil then add riced cauliflower. Add coconut milk/cream along with a little salt. Mix together to incorporate and let cook for 10-12 minutes or until soft. Once soft, add shredded coconut, mix, then turn down heat to low to keep warm.

Then all I did was add some Raw Cacao Powder to the taste I liked! I chose to put this in a little container and topped with some left over coconut cream and put it in the fridge till the next day. 

Other ideas:

  • Serve warm and add a little more coconut cream/milk to a more creamy consistence for a warm porridge.
  • Have for breakfast and top with fresh fruit, dried fruit, crushed nuts and drizzle honey
  • Mix in some eggs and pour into a loaf tin and back in the oven for a quick easy frittata that you can cut into pieces, have cold and grab and go!
  • Great way to show kids that vegetables can be YUM!

Monday, 11 August 2014

Getting my omega 3 on...Sardine pate

I don't get enough omega 3 fatty acids. It's a fact. And why do I care about this?? Well apart from wanting to get the most optimum amounts of nutrients in my life AT ALL TIMES, omega 3 makes my brain better. And seriously that is pretty important to me these days because sometimes I feel like my brain goes.....waaaaaaaaaaap waaaaaap waaaaaaaaaaaap down a black hole. And let's face it, we focus on making sure our body is healthy and functioning well but forget about nutrition and personal training for the brain. So considering oily fish has very high levels of this essential nutrient. I decided to get crazy with sardines!!

Now I am not a fish lover so I wanted to find a way I could eat them. I found this recipe for pate so I thought I would give it a crack. Sooooooo easy peeeeasy and like 3 or 4 ingredients! But it was still a bit fishy for me. This would also work great with flaked salmon or tuna which for me would be so much yummier but just not as beneficial. Back to the oily drawing board! Check out  the recipe from Nuts about Food

Sunday, 10 August 2014

Creamy thai Avocado soup

So recently I got a fancy pants version of braces....Invisilign. Basically a clear very thin mouth guard that I will wear for 2 years resulting in me smiling without fear. This makes me smile......with a closed mouth of course! Anyways for that weekend I was consuming adult versions of baby food so I decided to give this recipe a crack. Woah!!!

3 ripe Haas avocados
1 can coconut milk (100% if you can find, not that crap with stabilisers and mostly water)
1 cup of filtered water
1/4 cup diced red onion
1 garlic clove minced
1 1/2 tbsp of thai green curry paste (I omitted because I can't tolerate too much chilli or hotness and was totally fine. Add some dried chilli if you like)
3 tsp coconut or rapadura sugar
2 tsp grated ginger
1 tsp finely grated lime zest 
3 tsp lime juice
1/4 tsp sea salt
1/4 cup diced red capsicum (garnish)
1/4 cup shredded Thai basil or coriander (garnish)

Coarsely chop the avocados and place in a blender with coconut milk, water, onion.....actually everything except the garnish!
Blend until super smooth and continue to add water and more seasoning to your liking.
The soup should be thick, smooth and creamy.
Place in the fridge to cool 
To serve sprinkle with herbs and capsicum

*Tip: This makes heeeeeeaps!! Way to much for lil me so not only did I have it as soup a couple of times, but I also mixed it through domes spaghetti squash for a creamy take on pasta and also used it poured over some brown rice and topped with veggies!! Happy times


Sunday, 3 August 2014

Blueberry parsley smoothie

I seem to be getting my smoothie on quite a bit lately. Which is unlike me actually. And especially in the winter!!! But I think it may because I am so wrapped in lots of other stuff at the moment, like planning my up and coming trip to India....yeeeeeeeeeppp......and studying my new Lifestyle, Food and wellness coaching course that this smoothie business is soooo easy and I can pack them full of nutrients. Here is one I have been making over and over!

Blueberry Parsley smoothie (makes 2 serves)

1 cup blueberries ( I sometimes use half grapes)
½ cup coconut water
½ cup almond milk
1 ½ cups parsley
1 tsp honey
1 tsp coconut oil
1 tsp flaxseed oil (or you could use macadamia nut oil or avocado)
lemon juice

I don't need to tell you how to do the rest do I??? Throw it all in and blend blend blend!!!!!