Recipes
Raspberry and Chocolate Oat Biscuits
These raspberry, chocolate and oat cookies are just what you need! Packed with tangy freeze-dried raspberries and rich chocolate chips, these cookies are both soft and chewy, making them the perfect indulgence for any time of day. Plus, they're gluten-free and easy to make! Makes 15 (2 tbsp each in size) INGREDIENTS: 1 ½ c rolled oats 1 c gluten free flour ½ tsp ground cinnamon ½ tsp baking soda ½ c butter or olive oil spread ⅓ c brown sugar ¼ c sugar 1 egg 1 tsp vanilla extract 1 c chocolate chips ½ c freeze-dried raspberries INSTRUCTIONS: In a large bowl combine rolled oats, flour, cinnamon and baking soda and mix to combine In a bowl, beat the butter and both sugars for 1-2 minutes until well combined. You can do this in a stand mixer or with a hand mixer Add the egg and vanilla extract and keep beating, scraping down the side of the bowl so everything is combined Add the dry ingredients and continue to mix, slowly. Once just combined, mix in chocolate chips and raspberries, until just combined. Stop mixing just as the raspberries are mixed through Cover the bowl and refrigerate to chill the dough for at least 30 minutes Preheat the oven and prepare a baking tray with baking paper or a reusable baking sheet Take 1.5-2 tbsp of mixture and roll into a ball. Space them out on the baking tray and flatten with a spoon Bake for 10-15 minutes until the tops of the cookies are set Remove from the oven and let sit for 5 minutes then transfer to a wire rack to cool
Learn more
Homemade baked beans
Homemade baked beans are comforting, hearty, and full of flavour. Once you’ve made your own, you’ll never go back to the canned version again. Serves: 4 Prep time Cook time INGREDIENTS: 1 tbsp olive oil 2 cloves garlic, crushed 1 tsp smoked paprika 1 tsp ground chilli 1 can cannellini beans, drained 1 tbsp tomato paste 1 can diced/crushed tomatoes 1 tbsp worcheshire sauce 1 tbsp maple syrup INSTRUCTIONS: Heat the oil in a saucepan over medium heat Add garlic, smoked paprika and chilli and stir as flavours release. Add the beans, stirring to coat in spices. Add tomato paste and canned tomatoes. Bring to a simmer and add worcester sauce and maple syrup. Season with salt and pepper and simmer for 10-15 minutes until tomato sauce thickens and sticks to the beans. Serve hot with toasted bread.
Learn more
Easter Brownie
She’s a fudge brownie recipe this one! Perfect to use any leftover Easter eggs or try any chopped chocolate. INGREDIENTS: 225g butter 1 ½ cup sugar 2 tsp vanilla 4 eggs ⅓ cup cocoa powder ½ tsp baking powder ¼ tsp salt 1 ½ cup plain flour 1 cup Easter eggs, chopped INSTRUCTIONS: Preheat oven to 180c and line a 11 x 7 inch pan with baking paper Melt the butter over a medium heat, stir in the sugar and vanilla. Remove from the heat and beat in the eggs one at a time. In a separate bowl, mix cocoa, baking powder and salt together and mix well. Stir in flour and fold through chopped Easter eggs Pour into the lined pan and bake for 20-25minutes or until centre is slightly firm to touch Cool in the pan and then cut into squares NOTES: This brownie mixture is better when slightly underdone.
Learn more
Breakfast Muffins
Hearty and full of goodness, these breakfast muffins are packed with fruit, seeds, and warm spices. They’re perfect for busy mornings or as a grab-and-go snack any time of day. Makes 18 INGREDIENTS: 2 cups flour ¾ cups sugar 2 tsp baking soda 2 tsp cinnamon ½ tsp salt 2 cups grated carrot 1 apple, peeled, cored and grated ½ cup coconut ½ cup dried apricots, chopped (or dried cranberries) ¼ cup sunflower seeds ¼ cup + 1 tbsp pumpkin seeds 3 eggs 1 cup oil 2 tsp vanilla essence INSTRUCTIONS: Preheat oven to 180°C and grease 18 cups in two muffin trays In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt Add the carrot, apple, coconut, apricots, sunflower seeds and ¼ cup pumpkin seeds In a separate bowl, beat the eggs with a fork and then add the oil and vanilla mixing well Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined. Spoon mixture into the greased muffin pans and top with remaining 1 tbsp pumpkin seeds Bake for 20 minutes and test that a skewer comes out clean Let sit for 5-10 minutes in the tin then transfer to cool on a wire rack NOTES: These can be frozen for up to three months.
Learn more
Basil Pesto
Fresh, fragrant, and endlessly versatile, this homemade basil pesto adds instant flavour to any dish. Perfect tossed through pasta, spread on toast, or spooned over roasted vegetables. INGREDIENTS: 2 cups fresh basil leaves ⅓ c walnuts (or pinenuts if you have them) 3 cloves garlic ½ c finely grated parmesan cheese ½ c olive oil INSTRUCTIONS: Combine basil and pinenuts Add parmesan and garlic Slowly add oil Check consistency and season with salt and pepper
Learn more
Tamari Roasted Seed Mix
Crunchy, savoury, and full of goodness, this simple seed mix makes the perfect healthy snack or salad topper. Once you’ve made your own, you’ll always want a jar handy in the pantry. INGREDIENTS: ⅓ c sunflower seeds ⅓ c pumpkin seeds ¼ c flaxseed 1 tbsp chia seeds 1 tbsp sesame seeds 1 tbsp tamari 1 tbsp olive oil INSTRUCTIONS Preheat oven to 180°C and line a tray with baking paper Combine all the seeds into a medium bowl and then add tamari and olive oil. Stir well to combine and coat all the seeds. Spread the seeds out across the baking tray and roast for 8-10 minutes Stir half-way to brown evenly and prevent burning Remove from the oven, allow to cool and then transfer to clean glass jars to store in the cupboard.
Learn more
Red Rice, Broccoli and Bacon Salad
This recipe is a more substantial version of my Broccoli and Bacon Salad. The red rice gives a nice nutty flavour and you can serve this as a main on it’s own or as a side. This also keeps fresh for up to 2 days in the fridge. Serves 4-6 INGREDIENTS: ½ cup red rice 1 cup water 1 large head of broccoli, chopped into small florets 100g bacon, cooked and chopped ⅓ cup sunflower seeds Dressing ⅓ cup mayonnaise 2 tbsp lemon juice INSTRUCTIONS: Cook red rice according to package instructions. If using a rice cooker, wash red rice and add 1 cup of water to cook. Once rice is cooked, allow it to cool. This is something you can prepare ahead of time. Place broccoli florets in a large bowl and cover with boiling water for 5 minutes. Drain and then rinse under cold water. In a mixing bowl combine the rice, broccoli, bacon and sunflower seeds. Mix with a fork. In a small bowl whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the salad and mix with a fork until everything is covered in dressing. Serve immediately with your choice of protein. NOTES: If you’d like to make a vegetarian version you can substitute the bacon for 70g of feta. If doing this, crumble the feta and add it at the very end.
Learn more
Miso Eggplant
Rich, savoury, and full of umami flavour, this miso-glazed eggplant is a simple yet impressive dish. It pairs beautifully with rice and vegetables for an easy, nourishing meal. Prep time: 20mins Cook time: 30 mins Serves 4 INGREDIENTS: 2 eggplants, sliced to 1cm lengthways 2 tbsp miso paste 1 tbsp water 2 tsp sesame oil 1 tsp fish sauce 2 tbsp soy sauce 2 garlic cloves, crushed 1 tbsp honey 1/4 tsp chilli flakes (optional) 1 tsp sesame seeds (optional) IINSTRUCTIONS: Preheat oven to 180°C and line a baking dish with baking paper In a bowl combine the miso paste and water. Mix until smooth Add the sesame oil, fish sauce and soy sauce. Mix until smooth Add the garlic cloves, honey and optional chilli flakes. Mix until smooth Lay the sliced eggplant out across the baking dish Brush the eggplant with marinade. Make sure every piece is covered Choose to sprinkle with sesame seeds if available Bake in the oven for 20-30 minutes or until eggplant is soft and golden on top NOTES: Serve with rice and either fresh salad or cooked vegetables To make gluten-free, make sure you use gluten free soy sauce To reduce fructose content, swap honey for maple syrup
Learn more
Simple Bruschetta
There are so many lovely combinations that you can enjoy with bruschetta, but this is the most simple - yet most flavoursome - combination. It is a classic. Fresh tomatoes, ripened by the sun, paired with good quality olive oil, garlic and fresh basil. Add a little salt to really bring out the flavours and you’ve got a beautifully fresh snack or light dinner. Makes 10 Time 20 mins INGREDIENTS: ½ french stick, cut into ten 2cm slices 250g tomatoes, whole or cherry tomatoes 1 garlic clove, crushed 5-8 large basil leaves, roughly torn Salt Extra Virgin Olive Oil IINSTRUCTIONS: Preheat the oven to 180°C and lay the sliced bread out on an oven tray, then brush both sides with olive oil and bake in the oven for 10-15 minutes until the bread is golden brown. While the bread is baking, chop the tomatoes finely into a bowl, add the garlic, basil and a little salt to taste. Once the bread is ready, set it out on a serving plate and allow to cool slightly. Spoon the tomato mix evenly across all of the bread and top with a drizzle of olive oil. RECIPE NOTES: This bruschetta is best eaten fresh. If you don’t think you will eat all of it in one serve, keep the bread in an air tight container to stay fresh and crispy and place the tomato mixture in an airtight container in the fridge. Tomatoes are best kept at room temperature as they can go a little gritty in the fridge, but the mix should be fine for a day if you’re making this in advance. Dietaries Dairy Free, Vegetarian, Vegan
Learn more
Raspberry and Lemon Muffins
Bright and tangy with bursts of juicy raspberries, these muffins are a delicious mix of sweet and zesty. Perfect for morning tea or a quick snack, they’re as easy to make as they are to enjoy. Makes 12 Time: 45 mins INGREDIENTS: 1 ½ cups plain flour (+ 1 tbsp extra) ½ cup sugar Zest of 1 lemon 2 tsp baking powder ½ tsp salt 3 large eggs 1 cup yoghurt, plain unsweetened ½ cup oil Juice of 1 lemon 1 tsp vanilla essence 1 ½ cups raspberries, frozen INSTRUCTIONS: Preheat the oven to 180℃. Grease a standard 12 cup muffin tray. In a large bowl combine 1½ cups flour, sugar, lemon zest, baking powder and salt. In another bowl, whisk together the eggs, yoghurt, oil, lemon juice and vanilla essence. Add the wet ingredients to the dry ingredients and mix gently until just combined. In a small bowl toss the raspberries with the remaining 1 tbsp of flour. This will stop the berries from sinking to the bottom of each muffins when cooking. Very gently fold the raspberries into the batter, really try to avoid mixing too much. Spoon the batter evenly across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean. Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack.
Learn more
Chocolate Coconut Chia Pudding
Rich, creamy, and naturally sweet, this chocolate coconut chia pudding makes a wholesome breakfast or dessert. It’s quick to prepare, full of goodness, and perfect with your favourite fruit or crunchy toppings. INGREDIENTS: 2 tbsp tbsp cocoa powder 1 tsp vanilla essence 4 tbsp chia 1 cup coconut milk 1 tbsp honey or maple syrup INSTRUCTIONS: In a large bowl combine the cocoa powder and vanilla essence to make a paste Add the chia seeds and coconut milk and honey (or maple syrup) and stir to combine well Leave in the fridge to set for a few hours, or best to keep overnight Top with your choice of fresh, frozen or canned fruit Other topping choices can include: Coconut, chopped nuts or seeds NOTES: What does it mean for the pudding to set? It means the chia has expanded to absorb some of the liquid and the pudding has a much thicker consistency.
Learn more
Pumpkin, Bacon and Orzo Salad
Hearty and full of flavour, this salad combines roasted pumpkin, crispy bacon, and creamy feta with a tangy mustard vinaigrette. It’s satisfying enough for a main but just as good as a standout side dish. Serves: 4 as a main, 6-8 as a side Time: 1 hour INGREDIENTS: 750g pumpkin 1 tbsp olive oil 1 tsp cumin 1 tsp mixed herbs 200g orzo 3 cups water 1 tbsp olive oil 4 rashers of bacon 3 cups of baby spinach/rocket 100g feta Mustard vinaigrette INSTRUCTIONS: Preheat oven to 180°C. Cut pumpkin into cubes (2x2cm). Line a tray with baking paper and spread pumpkin over it. Drizzle pumpkin with olive oil, cumin and mixed herbs. Cook for 50 min. While the pumpkin is cooking, make the vinaigrette. When the pumpkin has 20 minutes to go, bring 3 cups of water to boil. Once boiling, add the orzo and cook for 10-12 minutes. While orzo is boiling, heat a pan with oil on a medium heat. Cut the bacon into strips and cook until done. Chop the spinach. Add pumpkin, orzo, bacon and spinach to a bowl. Mix in as much vinaigrette as you like. Crumble over feta. NOTES: Pumpkin skin is a source of fibre and can be left on or taken off, whatever you prefer.
Learn more