Happy weekend! I’m feeling refreshed, revitalized and inspired after spending yesterday taking care of myself, and spending the morning immersed in nature.
This week on the blog, I want to share with you a bit of a different recipe, yet still keeping it simple, nutritious and delicious. This Roasted Brussel Sprout, Edamame and Curry Sunflower Seed dish may have an array of unusual flavors, but I found it quite tasty! Continue reading
Chickpeas have to be one of my favorite staples in the kitchen. They’re so handy to have – whether they be dry and stored in a glass jar, soaking over night on the kitchen counter, sprouting in my ceramic colander under a kitchen cloth or organic tinned chickpeas in bpa-free tins, tucked away in the pantry. There’s so many beautiful recipes to make with these little legumes, and they make such delicious additions to simple summer salads to roasted vegetable platters to creamy hummus.
A great source of dietary protein, chickpeas are a great addition to any plant based diet. They’re pretty easy to prepare, are loaded with all sorts of great nutritional values and are really fulling. I especially love this Roasted Parsnip Hummus recipe, and may be slightly addicted to it! It’s really that good! Continue reading
These past few weeks have been so busy, I’m slowly settling back into my normal routine. These Sweet Potato Fries are one of the quick and easy meals/side dishes I’ve been making while being so occupied.
At the end of June I flew to Auckland for training and stayed in the most posh hotel. Truly felt like royalty and the view of the city skyline was incredible.
We then had a friend over from South Africa at the beginning of July and had an amazing three weeks exploring this beautiful country with him. From skiing at Mt Hutt in Christchurch to the incredibly scenic West Coast of the South Island hustle and bustle of Auckland City. We had an amazing time! Continue reading
There’s nothing quite like the crunch of a freshly homemade seed cracker. That first initial bite, has to be one of my favorite things when making a homemade batch. Seed crackers are so great and are a diabetic’s BEST friend. Being predominately seeds, that generally have little carbs, they won’t spike your blood sugars which is fantastic!
It’ can be quite difficult to find ‘me-friendly’ snacks when perusing the isles. Steering clear of high GI ingredients, sugars, animal products, … the list goes on! So that’s why I find it so comforting to know I can whip up a batch of these delicious crackers, enjoy them with either savory (hummus) or sweet (nut butter), and rest assured my blood sugars are in good control! Continue reading
Whether it’s an accompanied dish to a dinner party, or a light veggie lunch, this Grilled Aubergine recipe with Lemon Basil drizzle will impress and satisfy. Sometimes we don’t feel like a whole lot of food, yet still need some sort of nourishment, and when I’m feeling that way, this is a great option to go for.
It’s light and doesn’t have any dense carbohydrates, so although it won’t pack a massive amount of energy, it will nourish and help one from skipping a meal when one is not feeling too hungry. The flavors are scrumptious, and the vibrant Lemon Basil drizzle really compliments the charred aubergine well. Continue reading
I’ll never forget our car journeys from our farm home in the Dargle, KZN South Africa to our schools in Howick, 45km away, and back again in the afternoons. Potting along the dusty dirt road in my mums cobalt blue little Ford Laser. I would always be ravenous by the time we got home after a long tiring day of school. My go to snack before dinner was predominantly peanut butter toast and jam. The highly processed florescent purple jam that came in a tin and was sweet as pure glucose! (*Insert yuk face here*) It was called Hugo’s if I remember correctly. Aaahhh adolescent bad food choices, how things have changed! Now this chia jam recipe is a totally different story!
Anyway, in my current nostalgic faze, I’ve been sifting through old childhood memories and finding inspiration in the foods that I used to eat. Finding ways in which I can replicate them by using wholesome nourishing and healthy ingredients. This Grape and Apple Chia Jam recipe is a product of that inspiration and I really am so happy with how it turned out. Continue reading
I’ve recently fallen in love with all things spice! And Cajun spice is pretty high on that list. I’ve been experimenting with different flavor combinations, and really just been having fun in the kitchen! The other day I made a batch of Cajun spiced chickpeas, mixed with some caramelized and slightly charred onions! My-Oh-My! They were absolutely delicious!!!
This tasty concoction got me thinking on how I could integrate these two flavors again in a different recipe. The combination of chickpeas and Cajun spice just worked too damn well! I had to combine them again! Continue reading
These days, with all the hype around the whirlwind of different diets/eating plans/lifestyle guides/’what-ever-you-want-to-call-them‘, it’s hard for me to keep up, let alone the person who’s tilting towards a healthier lifestyle and looking for a helpful guide. From vegan to raw vegan to vegetarian to paleo to banting to 80/10/10 to Raw til 4, this list carries on and on. Whether you’re looking for a diet that suits a gluten intolerance, or are seriously considering refraining from eating animals, there are so many inspiring people out there with bucket of knowledge and helpful advice to suit your specific requirements. What I encourage my clients is to find what feels right for their body. Get to know yourself, and how certain foods react with you. Find what feels good. I promote plant based lifestyle that is free from refined sugar, gluten and processed foods. Keeping it natural and nutritious.
With that being said, I created this delicious dish, that is my take on the traditional Tabbouleh. This one, however, is grain and gluten free, accommodating those with gluten intolerance, paleo diets as well as the banting masses. Continue reading
A plant based diet is slowly being recognized as the way forward, which is so exciting! As more and more people feel the benefits from eating this way, less are looking back at their ‘old ways’. Now one of the main things we as plant based eaters get asked constantly, over and over and over again, is “Where do you get your protein from? Are you eating enough?” I chuckle and remain nonchalant. The truth is, yes protein is essential for our health and for our body to thrive as it is the building blocks of every cell in our body, yet over the years, the big shots in control of the ‘RDA’ stats have blown the requirements of protein way out of proportion. Be that as it may, and before I go on a tangent about protein requirements, I have a delicious recipe for a chunky hummus, that is loaded with plant based protein, and is a staple in most ‘plant based thrivers’ kitchens.
This recipe is super easy, and I’m always so surprised at how much hummus you can make with one can of chickpeas. In an ideal world, I would have soaked and cooked my own chickpeas, but in reality, “Ain’t nobody got time for dat” 🙂 Continue reading
Yum! Yum! Yum! I seriously cannot get enough of this dish! I’ve always been fond of cauliflower, and these days there is so much you can do with it. From cauli-rice to cauli-pizza bases, the possibilities are endless with this versatile cruciferous vegetable. I remember growing up, whenever we had a roast dinner (blegh) my mum would make her famous Cauliflower Cheese. She made it so well and it was always a hit on the dinner table. So, I decided to try and replicate her dish, by giving it a healthy, vegan twist to satisfy my cravings.
I absolutely love it when recipes just work! And this one really really does! It is so delicious! The star of this dish is the ‘cheese’ sauce, and the main ingredient that stands out the most is the nutritional yeast. Nutritional yeast is a pure strain of yeast that adds a cheesy and nutty flavor to vegan and vegetarian dishes. Continue reading