Homemade Basil Pesto 

Do you like to grow your own herbs?

It does feel like it takes a while to kick off after being planted. The anticipation gets overwhelming you water, then wait, check the progress everyday you watch the tedious amounts the plant is producing and ask yourself is it all worth the bother. Then all of a sudden it’s out of control with more herbs than you can possibly use in a salad or cooking. Sound familiar?

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Chicken, Basil & Cashew Stirfry

When 5pm hits and you have no idea what’s for dinner, its stir-fry night. Lets face it we don’t always feel like making dinner and this is a great recipe for those days when you want a quick, effortless meal to feed the whole family and the bonus is it’s still healthy and delicious!

Chicken, Basil & Cashew Stir-Fry

  • Servings: 4-5
  • Difficulty: easy
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A quick and easy stir-fry when time is of the essence


500g chicken breast

2 tbs grapeseed oil or oil of choice

3 cloves of garlic

2  1 /2 tbs light soy

1 tbs rice malt syrup

1 tbs sesame oil

1/4 cup water3 shallots thickly sliced into matchsticks

1/2 cup green beans trimmed and cut in half

1 red capsicum thickly sliced

handful of snowpeas sliced

1 cup basil leaves

chilli sliced (optional)


  1. Prepare sauce by mixing soy, rice malt syrup, sesame oil, and water together and set aside
  2. Prepare vegetables
  3. Slice chicken into large cubes
  4. Heat a large wok on high heat, add grapeseed oil, garlic cook for 30 seconds then add chicken
  5. Cook chicken stirring constantly until browned add shallots, beans, capsicum, snowpeas wok fry for 2 mins
  6. Add the sauce and basil mixing through the stirfry
  7. Serve with steamed brown rice