Have you seen the latest trend which seems to be making an appearance on many foodies blogs, plates and social media?
I’m talking about the new obsession with whole roasted cauliflower. It’s the vegetarian version of the meat lovers lamb roast. Many healthy wholefood cooks have been seen making different versions with Jamie Oliver also jumping in on the new idea.
And like all new trends I just couldn’t resist in trying it out for myself to see what all the hype was about. I often roast it in florets with turmeric and spices on a weekly basis so what was so special about this?
If I have to be perfectly honest it tastes exactly the same as the way I always make it though the cauliflower turns out very tender inside and the spiced yoghurt gives it a nice crusty coating on the outside. It also does look a whole lot nicer too and makes for an awe-inspiring centre piece to wow dinner guests.
Continue reading “Whole Roasted Spiced Cauliflower with Beetroot Hummus & Quinoa Flatbread”
Have you ever tried lettuce instead of bread buns?
I like to switch it up and use lettuce as a healthier alternative to burger or Mexican night. This vegetarian burger version is packed with the goodness of quinoa, we all know how much I love quinoa. It is such a versatile ingredient to use instead of rice, meat, pasta and makes can be used in so many dishes. Now who would have thought even a quinoa burger. Black beans, capsicum, paprika, hint of chilli gives it that Mexican flair with the addition of avocado you seriously can’t go wrong.
We love quick easy dinner choices during the week and Mexican or burger nights the kids get super excited about. Quinoa burgers are still a stretch for my boys so I made them homemade lean beef burgers with hidden veggies. They do like lettuce so I’m lucky though the fresh bakery bread rolls are hard to pass up.
Quinoa patties are also convenient to take to work with a salad too and keep well in the fridge for a good few days. Add the sides you like smashed avocado and natural yoghurt works so well with a squeeze of lemon or lime to top.
Continue reading “Mexican Black Bean & Quinoa Lettuce Burgers”
Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.
I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.
Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best. We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.
The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the smell of the figs and honey filled the whole kitchen.
I was in fig heaven.
If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.
Continue reading “Gluten Free Fig & Honey Cake”
The most buttery, crumbly cookies you ever did eat. Lunch Box treats never looked so good need I say more!
Chocolate Chip Cookies
1/3 cup coconut sugar
2 cups wholemeal spelt flour (brown rice flour for GF)
1 tsp bicarb soda
200g 70% dark choc chips or chocolate broken into chunks
- Preheat oven to 180’C and line a baking tray with baking paper
- Beat butter, vanilla, coconut sugar and egg in an electric mixer until light and fluffy
- Mix through flour, bicarb soda, and chocolate
- Roll mixture into heaped teaspoon size balls
- Place balls 2 inches apart and bake for 15 mins
- Cool completely on tray store in an air tight container in the pantry
After a huge weekend, actually I should say this week of party celebrations. It was nice to get back to healthy eating and to kick off the week with a meatless Monday dish of braised lentils was just the thing I needed.
As I become more in tuned with my body and health over the past few years, I honestly do enjoy meat free meals more and more. I cannot say I am a totally converted vegetarian, though I have cautiously reduced my intake on red meat. My digestive system has notably changed for the better.
There are so many different "diets" "labels" of lifestyle these days. Apart from ethical reasons I believe you don't need a label to live your life the way you want, you know your own body and what makes you feel good and works for you. If you are eating a high quantity of protein and iron enriched foods from other sources such as lentils, brussels sprouts, other legumes and leafy greens then reducing or cutting out your red meat intake won't hurt you contrary to what we have been lead to believe over the years. Increasing your intake of plant-based foods you are providing your body with not just protein and iron but an array of vitamins and minerals that support a healthy, functioning body.
Whatever your dietary requirements this meal will make your taste buds sing and dance, leave you feeling full yet less sluggish and provide you with the protein your body requires. Enjoy on it's own as a meal or as a side with your meat or fish of choice if you prefer.
Continue reading “Creamy Braised Lentils with Mushrooms and Kalettes”