Beetroot and cocoa porridge

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Breakfast is my favourite meal of the day. There are so many delicious, healthy options available to try and porridge is a classic choice. We know that oats are great for us, being high in fibre and in particular soluble fibre (beta-glucan) which fights against cholesterol to reduce our risk of heart disease. Oats are also super versatile, and you can dress them up in so many different ways! This morning I experimented with beetroot and cocoa, and the result tasted exactly like beetroot and chocolate cake. This breakky is a great way to sneak in some extra veg and to reap the benefits of antioxidant-rich beetroot.  Continue reading
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Speedy Hainanese Chicken Rice

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I am a Hainanese chicken rice fiend. This is my go to dish during my weekly China Town visit. For the best chicken rice in Adelaide I highly recommend either Ricky’s – located in the food courts market-side, or China Town Cafe. Both do a slightly different version. Ricky’s has more of a traditional take on the meal, incorporating the beautiful green sauce comprised of spring onions and ginger with chicken still on the bone, whilst China Town Cafe is a healthier option – providing the choice of lean chicken breast (hence the abundance of body builders as regular customers). After eating this meal on a weekly basis for several years, I decided that it was high time to try making it at home, and who better to trust for the basis of my recipe than one of my food idols – Poh Ling Yeow.

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Tahini and orange cakes with lemon glaze

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Tahini is a calcium-rich paste made from toasted, ground sesame seeds. It has a unique nutty flavour which compliments the orange and cinnamon in these cakes beautifully. They contain minimal amounts of any fat or sugar, making them a light and healthier alternative to many desserts. These traditionally Greek cakes also contain no animal products, making them a great choice for vegans. Although, I find switching out the sugar for honey a delicious option for non-vegans. This recipe was adapted from SBS food from around the world.
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Lime, polenta and ricotta cake

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I love using ricotta. I use it in salads, for breakfast, on pizzas and it works beautifully in cakes, giving them a lovely moist texture. This cake is adapted from Mark Lebrooy’s recipe of The Blue Ducks cookbook. It is ideally made in winter, when limes are abundant and cheap, and I find it best served warm with greek or honey yoghurt – I use Paris Creek organic and biodynamic bush honey yoghurt (thanks to my Paris Creek connections – aka Mum). My favourite part about this cake is the sweet and slightly crunchy edges that are produced by baking the cake to golden brown. Aaaand it has the added benefit of being gluten free for all those with coeliacs or intolerances!
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Coconut poached chicken with Vietnamese salad

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Vietnamese cuisine is one of the most varied and flavoursome on the planet. Its dishes tend to be fresh, light, colourful and healthy! This coconut poached chicken uses lean chicken breast which is made incredibly tender and delicious as it absorbs the coconut milk and coconut water in which it is cooked. When paired with this vibrant salad it makes a delicious, cheap and impressive meal.
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Apple and pear crumble cake

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The name of the cake says it all! It is an apple and pear crumble in cake form and comprises 90% apples and pears. I love making this cake in autumn when these fruits are at the height of their seasonality, but you can make it at any time with any variety of apples and pears available to you. This cake does need to rest in a fridge to allow it to take form as a cake, but if the tantalising smells from the oven are too tempting you can choose to eat it hot, and it does make a great warming dessert on a cold autumn night!

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The best bircher muesli

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Bircher muesli is one of those classic breakfasts which comprises ingredients from almost all of our food groups, making it an excellent start to fuel your day. The best bircher, to me, is a wonderful combination of toasted nuts, seasonal autumn fruits and biodynamic greek style yoghurt. When birchering I tend to use Paris Creek greek yoghurt, which has a lovely natural acidity which balances the richness of toasted nuts. This organic yoghurt also has the added benefit of containing aBc probiotics which help to restore your gut flora.

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Kidney Bean Brownies

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I love taking an ordinary healthy food and turning it into something which surprises and intrigues all those who eat it. The humble kidney bean comes from the legume family, from which none of us ever seem to eat enough. This recipe for kidney bean brownies is deliciously nutty tasting and provides a dessert which I can genuinely vouch for as a great healthy snack or sweet treat. The recipe has gone down a treat among my family and friends and I was even recently asked to bake them for a very dear family friend’s wedding. I hope you all enjoy it as much as my family, friends and I have!

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