Beetroot would have to be the prettiest veggie right? Even if you aren’t rapt in the earthy taste, you’ve got to dig the pinky-purple vibes.
That’s why I love cooking with beets. They make meals damn attractive. I also love that thanks to their nitrate status, beets boost exercise performance, lower blood pressure and improve endothelial dysfunction (Lidder & Webb, 2012).
Holy Moly this meal is a winner! Black bean noodles are a brill pasta or noodle replacement and taste so authentic. I love how rich in protein and fibre they are, plus the antioxidant content helps combat the oxidative stress of everyday wear and tear. Paired with a funky broccoli smash plus the totally addictive sweet and salty combo of coconut aminos-roasted almonds, pepitas and dates, this Black-belt Bowl is a nutrient-dense flavour bomb.
When I was in primary school, my absolute favourite baked good was mum’s homemade milk-chocolate chip muffins. They were seriously the best. Light, fluffy and loaded with sweet and creamy chocolate chips. Like most kids, I had quirky ways of eating certain foods. I loved nothing more than to nibble the buttery muffin parts around the choccie chips, leaving big mounds of chocolate sections for an epic chocolate-in-my-mouth “explosion” afternoon tea finale.
This is a genius way to make the most of fresh sardines – which are much sweeter than the tinned variety. And, I find, less gag-worthy.
I don’t always use the phrase “BOMB DIGGITY”, but when I do it’s because of taste sensations like this super-easy dessert “parfait”.
This baby only features two ingredients, but the technique and uh-maz-zing flavour combo is the absolute shizzle, I’m not even exaggerating when I say that it honestly tastes like banana cake batter. Who doesn’t love eating cake batter by the spoonful?
Bone-broth based soups are so on trend right now and for good reason. They are;
If you haven’t figured out yet from this post and this post, I really hate seeing a quality lamb leg go to waste after a roast. It’s virtually impossible to strip all the meat away, and seeing flesh go in the bin is such a sad sight. Thankfully, this is a sight we needn’t see – enter Thrifty Lamb Soup, which, as the name suggests, allows us to be thrifty, ensuring that no part of that beautiful animal goes to waste (plus you get a delicious and dirt-cheap meal out of the whole experience – plus you kitchen will smell divine). Winning all round!
I’ve mentioned my adoration of organic broccoli with olive oil, salt and pepper several times before. However, I thought that seeing as I eat this dish pretty much every day, either as a light lunch, side dish with fish at night or a “starter” before a dessert of a few organic bananas with inca inchi butter, I’d better give my beloved greens their own recipe post.
The next time you have 2 large overripe bananas growing lonely in your fruit bowl make them feel useful again by preparing these muffins. I call them pecan “butter” muffins because they using 2 cups of pecans – as luck would have it – acts as both the “flour” and “butter” component. The beauty of this method is that the muffins are naturally gluten, grain and dairy-free – perfect for those with allergies or on temporary gut-healing protocols, needing to avoid such ingredients but still wanting a treat.
