I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy. This...
We’ve been in the Caravan for the last few weeks! We all love it – there’s something simple about life in the van. Everything has it’s place, there’s not enough room for excess ‘stuff’ and it’s so easy to clean. We’ve had all types of weather as well… from stunning blue skies and stinging sun, to rain and wind and temperatures that have had us all running for our jumpers and thick socks. If it’s one thing I know, eating and cooking in the van is a breeze. Again – you’ve got limited space so you really do learn to make do with what produce and dry goods you have on hand. So much fun! I was craving something thick...
I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips. These are no fail – honestly! They’re easy, delicious, crispy and have this gorgeous melt-y inside. It’s a family tradition that we go to mum and dad’s each week, and my mum always...
YIELD: 2 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
1 Avocado, flesh only
1 cup baby bokchoy
1 medium sized cucumber
1/2 cup parsley
Juice from one lemon
1 tsp lime juice
1 tsp MicroOrganics Green Nutritionals Green Superfoods Powder
1/2 red chilli, seeds removed
1/2 tsp freshly grated ginger
1 tsp Barley Miso Paste
1/2 cup filtered water
1 cup fresh coconut water (or more filtered water)
1 tsp Black Sesame Seeds
mung bean sprouts
Instructions
Blend all ingredients together, using more or less water to desired consistency.
Serve immediately with garnishes
COURSE: Soup
SKILL LEVEL: Beginner
Let me introduce you to my 6 Ingredient Creamy Vegan Pasta Sauce. And the story of how it happened. It’s supposed to be Springtime here in Melbourne, but there’s nothing Spring-like about the cold, wet, windy weather we’ve had. Before I left for Bali (Sunshine! Tropical fruit!) I was cleaning out the fridge. We had some homemade pasta that I’d made the week before sitting in the fridge, and I knew I’d have to use it. I wanted something creamy and moorish. I wanted my creamy pumpkin pasta. But with no pumpkin in the fridge, what’s a girl to do? Rummage. In the crisper, 2 bright red capsicums. Probably a few days off from being mush in the bottom of...
