Asian-style Salad with Tofu

A small strike of inspiration hit me i.e. I had no idea what to make for dinner one night and thus threw everything I could find into a huge salad bowl and called it a night. And it turned out to be one really flipping good salad. Like, really good. It was really simple and quick to make with little to no effort involved, which is basically how I like to cook anyway, so it worked out well. 

Asian-style Salad with Tofu

Carrot

Celery

Red capsicum

Kale

Broccolini

Red onion

Cherry tomatoes

Cucumber

Firm tofu

Oil, to fry (I used garlic olive oil)

Cracked pepper

Tamari 

Minced garlic, chilli, and ginger (I used 1/2 - 1 tsp of each)

Sesame seeds

Finely slice all of the veggies, keeping them raw and fresh, and slice the cherry tomatoes in half. Chop the veggies as fine/thin as you can, but it's not a big deal if they aren't perfect! Place all the chopped veggies in a bowl and give them a quick toss with some tongs. For the tofu, press between paper towels to remove much of the excess moisture, and then cube (as big as you want, really). Heat a drizzle of oil in a fry pan and once hot enough place in the tofu and crack over some pepper. Cook until the tofu is browned, and it'll go a little crispy too which is good. Tip: don't toss the tofu around in the oil too much as it can soak up a bit of the oil if you do, try just to turn it once. Also, make sure the oil is hot enough. Once the tofu is good and crispy, add it to the veggie bowl. Drizzle everything with a good splash of tamari, add the garlic, chilli, and ginger, and sprinkle over some sesame seeds. Give one final toss to mix everything together, and serve. Enjoy!   

Roasted Carrot and Lentil Salad

Oh, wow. It has seriously been a while since I've posted a new recipe. I have been in the biggest cooking/baking slump ever, and it has been the worst. Most meals lately have been pre-cooked quinoa/bean/lentil salads with whatever veggies are in the fridge; super quick, super lazy, no thought or inspiration whatsoever. I don't know what's been wrong with me, I've just had no cares at all about putting any effort into my food - the less I have to do, the better it is (which why I cook one big batch of quinoa to last a good few days, for example. That shit is a staple. And also I don't have to wait for it to cook when I want it, which is basically everyday. Oh, my life. So lazy.) 

Anyway, I have a thing for vegetables roasted in coconut oil. It's like kind of buttery, coconuty goodness. Roasted carrots are one of my favourite things to eat, so this salad is kind of inspired by that. By the way, it is also ridiculously easy and will take hardly any effort. You can thank me later.

Roasted Carrot and Lentil Salad

Ingredients

Dutch baby carrots, maybe 3 - 4 per person depending on their size

Coconut oil, melted

Your favourite spices - I used cumin, ground coriander, and turmeric

Salt and pepper, to taste

Mixed baby greens

A can of lentils, or cook your own (I'm working with convenience here, remember)

Red capsicum

Flaked almonds, pepitas, and sunflower seeds

Balsamic vinegar

All you have to do is heat your oven to about 160 degrees C. Lightly peel the carrots, then place on a lined baking tray and drizzle with enough coconut oil to cover, and then sprinkle over some spices + a little salt and pepper. Pop them in the oven for around 20 minutes or so - my carrots were a little crunchy which is good, but cook them a little longer if you'd prefer them otherwise. On a big serving platter (or individual plates, depending on how many people you're serving) place a few big handfuls of the mixed greens. Thinly slice the capsicum and sprinkle that over the greens, followed by the lentils. Place the carrots over top of your salad, and sprinkle with some almonds and the seeds. Drizzle over a little balsamic, and that's it! 

Note: This salad is also good with quinoa or brown rice, so if you want it a little more substantial, add one (or both?) of those! 

Bean and Lentil Stew, for one

I've been a little slack with recipes of late. My mind has been a little all-over-the-place, a little scattered, and I just haven't been feeling it - it being creative. Also, last week I was back in Queensland with my parents which, to be honest, I was a little weary about. My brother and my best friend both weren't able to come, so I was anxious that I'd get there and would be kind of bored and lonely. I had a wonderful week though. It was nice to be back there; it felt so great to be away from home, away from all the stress and anxiety that I'm usually all encompassed by, and to have some space, and fresh ocean air, and sunshine (and Starbucks). I let myself go a little, in that I stopped caring about certain things, things that may otherwise have caused me to have a terribly restricting week. I ate acai bowls, I drank obnoxiously over-sized coffee/iced tea, I read, I wrote, I practiced yoga in the sun on our balcony, I ate incredible vegan food at a vegetarian/vegan restaurant (The Cardamon Pod at Broadbeach), and I felt different, in such a good way. The sun shone every day bar one, and although there was still that cool autumn breeze, it was refreshing and sort of comforting. 

I was sad to leave. I feel so at home there, and I've never felt like that on any other holiday than when I'm in Queensland. Blue skies were replaced the grey clouds and a cold house - not so nice. I've always enjoyed winter, I just really don't like being cold. But the thing is, I'm kind of always cold, my body just can't seem to soak up warmth. However, there is nothing I love more than hot food when I feel like my bones have turned into ice blocks. Soups are a no-brainer, and stews are a close second in terms of favourite winter meals. I love stews to be really hearty and nourishing, that's part of what makes winter food so appealing - you can pack so many nutrients into one big pot, so it's not only going to be really good for you, but it'll help keep you healthy and flu-free through the colder months that we are coming into (what, when did autumn happen? Didn't it just start??). 

Bean and Lentil Stew, for one

Coconut oil

1/4 red onion, finely sliced

1 garlic clove, minced/roughly chopped

A chuck of sweet potato, roughly between 50 - 100g, roughly diced

About 1/4 head or so broccoli, florets + stem 

1/2 - 1 small zucchini, diced

1 roma tomato, diced

1/4 small red capsicum, diced

Mexican chilli powder, to taste (or any other spices in place of that)

Salt and pepper, to taste

Salt-reduced vegetable stock

1/4 cup mixed beans (I used a four bean mix)

1/4 cup canned lentils (or cook or own, either or)

Start by heating a scoop of coconut oil in a medium-sized pot over a low-medium heat. Throw in the red onion and capsicum and saute for a couple of minutes until it starts to soften; add garlic and saute for another minute or so. Add in all the remaining vegetables, as well as the chilli powder, and continue to saute for another minute or two. Add enough vegetable stock so that it's just shy of covering the vegetables, turn the heat up, put a lid on the pot, and let simmer/boil away for roughly 15 minutes, maybe a little longer. You want to cook it until the sweet potato is soft, and most of the liquid has been adsorbed. Finally, stir in the beans and lentils before serving, and add salt and pepper to taste. I served this with sliced avocado, cooked quinoa, and kale chips (to make kale chips, simply tear up a handful or two of kale, drizzle with a little oil - I used chilli-infused oil - salt, and pepper, and bake at 150 degrees C for about 10 minutes until crisp, but not burnt. These are so flipping good, I definitely recommend you make them!). Enjoy!

Smoothies + Quinoa Granola

Every now and again I find myself on a smoothie kick. Smoothies are a great way to pack a huge amount of vitamins into one meal, and when you blitz up your kale and spirulina and maca with bananas, berries, or nut butters, you get this delicious, super healthy drink, and you don't even notice that all that healthy stuff is in there. How good is that! 

I have two smoothie recipes to share with you, both quite simple, both super delicious. I'm also going to share with you a simple recipe for quinoa granola, which I have been topping my smoothies with - so good! 

Simple Green Smoothie

1 - 2 frozen bananas (make sure you peel and chop them up before freezing them!)

A big handful or two of kale

Water

Place the banana and kale in a blender, along with about 1/2 a cup of cold water. Turn on your blender, and blitz until smooth - you will probably have to add more water to reach your desired consistency, so just play that by ear. 

Banana-Berry Smoothie

1 - 2 frozen bananas

A big handful or two of kale or baby spinach

1 heaped tsp acai powder

Mixed frozen berries, about 75g

Water

Place the banana, greens, acai powder, and berries into a blender with 1/2 - 1 cup of cold water. Turn on your blender and blitz until smooth. Again, you may need to add more water to help your blender along, and to reach your desired consistency. 

Notes: You could use these same recipes to make ice cream! Use a food processor instead of a blender, and don't any any water (unless it really needs it). You'll have a super quick, creamy ice cream in a few minutes, tops. 

Feel free to add in whatever else you desire: chia or flax seeds, nut butter, other greens, etc.

Quinoa Granola

1/2 cup uncooked quinoa

1/2 cup raw almonds, roughly chopped if desired

1/4 cup shredded coconut

2 tbsp chia seeds

Handful of raisins

1 - 2 tsp cinnamon

2 tbsp coconut oil, melted

1/8 - 1/4 cup maple syrup

Preheat oven to 190 degrees C. In a bowl, combine the dry ingredients. Add the coconut oil and maple syrup and mix well. Spread the mixture out onto a baking tray and bake for 15 - 20 minutes until lightly golden and toasted. Remove from the oven and let cool - the granola will harden up a lot once it's cooled! 

Breakfast Quinoa

Breakfast. My favourite meal of the day. There is something so comforting about a hot cup of coffee in the morning, followed by a delicious creation usually including peanut butter. I really just have a thing for breakfast, and I don't know how or why, but I look forward to immensely. There are just so many possibilities! Sweet or savoury, hot or cold; cake-like rounds of goodness drizzled with maple syrup, or fresh grainy toast topped with avocado and tomato. Always a big cup of coffee. Always delicious. 

The only problem that I have with breakfast is that I've been in a bit of a rut - I've been terribly uninspired, and I've found myself having the same things every day. Boring. For my favourite meal of the day, I'm not really doing it much justice (although, I could pretty much live off of peanut butter and banana on toast, so I guess I can't complain). Sometimes I just feel like something different, though when I think different, I think green smoothie, and I don't always feel like a green smoothie because, let's be real, although they're full of all the healthy, nutritious superfood stuff, and they do taste good, I generally like to be able to chew my food, not just drink it down i.e it needs a little substance. (Which is confusing considering the love I have for soup... )

One of my favourite things to make for breakfast is oatmeal, but again, I'm stuck in an uninspiring rut of topping it with the same old things. So, to quinoa I go. If I had quinoa flakes, I probably would have gone half an half (e.g half quinoa flakes + half quinoa = thicker quinoa porridge). However, I stuck to just plain quinoa, and it turned out rather well. For something a little different from regular oatmeal, it still manages to tick all the right boxes. 

Breakfast Quinoa

Serves 1

1/4 cup dry quinoa (any colour - I just had red quinoa on hand) + 3/4 cup water

1/2 tsp cinnamon

Banana slices

Slivered almonds

Sultanas or chopped dates

Pepitas and/or sunflower seeds

Maple syrup

Oat milk, or other non-dairy milk

In a small saucepan over medium heat, bring the quinoa, cinnamon, and water to a boil. Simmer until the quinoa has doubled in size and the water has been soaked up. If the water has evaporated before the quinoa has finished cooking, add a little more water). Once cooked, place the quinoa into a serving bowl. Pour over some milk (as much as desired), and top with the remaining ingredients. 

Green Soup + some realisations

This week has brought a few break-through's. I've sorted through the good and the bad and what's left is a clearer, more rational view of, well, everything. After being stuck for so long, I'm finally willing and ready to go for it - it being recovery, it being a brighter future, it being happiness and light and love. And that's exciting! It's such a positive, endearing step for me, one I am sure to keep up with. I am looking forward to making the most of everything; staying positive when my mind was crumbling has always been difficult for me - it is for anyone. I believe that healing takes time, and if it takes 3+ years to figure out that I don't really want to spend my time hiding away and sheltering myself from opportunities, and being completely miserable, then so be it. I've learnt so much. And in a way I am thankful, because I think that when anyone goes through something really sucky, you always come out the other side stronger, tougher, more resilient, and, I think, overall, a better person. Your attitude changes. Your life changes - and that's not always a bad thing. And although change, when it first enters your life, is often daunting and scary, and kind of makes you want to drop everything and crawl into bed and never see the light of day again...it forces you to re-evaluate your current situation. Maybe something has been off, and this is the universe trying to get you back on the right path. Maybe that sounds like absolute crap, but that's how I'm going to look at it. If I hadn't have experienced these mental illnesses, what would I be like now? I think I would be less aware of almost everything, I would be more dependent, I would be less educated. I have really narrowed down what's actually important to me and what's not, and that has been one of the biggest, most rewarding steps in my life - at least since three and a half years ago. I've narrowed down what I want out of my life - I know I probably sound naive, but I believe I now have the strength to tackle anything that comes my way. I am not so afraid anymore. And of course, this doesn't mean that I have 'cured' myself, not within a week or two, it just means, to me, that I am finally doing something to truly help myself, to help my future. And that makes me feel all warm inside. 

I wouldn't say that I am so much a 'positive' person as I am realistic, but I'm pushing the negativity out of my system - something that has been embedded within me for a while now. I think that realism solves problems. Realism offers you advice and comfort, but at the same time keeps your head from floating up into the clouds. That's what I need - stability, no messing about, just give me what I need and I will do something with it, I will try my hardest to turn it into something wonderful. 

I am taking more time out for myself, being sure to nourish my body, my mind, and my soul, with things like nutritious food, plenty of yoga, and bits of pieces of things that make me feel good, be it yoga, reading, watching my favourite movies, getting some fresh air, letting the sun kiss my skin, or spending time alone, or with people who truly brighten my spirits. It's refreshing.

I am getting on the right track. I've been swaying all over the place for far too long; it's wonderful to think that I'm not so scared of re-adjustment, if you'd like, and not so cautious of what's ahead of me. Let it happen. Let it fall into your world, but don't let it defeat you. Allow yourself time, allow yourself nourishment, and most importantly, allow yourself happiness. 

Green Soup

Ingredients

Oil of choice (I used extra virgin coconut)

Leek

Broccoli

Zucchini

Kale

Sweet potato, skin on

Garlic

Vegetable stock, salt reduced

Pink salt and pepper, to taste

Optional add-in's: other veggies (baby spinach, avocado, peas, watercress - whatever you like), chilli, a squeeze of lemon juice, etc.

Chop all the veggies into a dice. Heat the oil in a pot over a low-medium heat; saute the leek until soft, but not overly coloured. Add in the garlic and cook off for a few minutes (be careful not to have the heat too high - you don't want burnt garlic!). Throw in the rest of the veggies and saute for about five minutes. Add the vegetable stock until it is just covering the veggies; season to taste. Turn the heat up slightly and let the veggies simmer until the sweet potato has cooked - this won't take very long at all. Turn off the heat, pour the mixture into a blender (or alternatively, use a stick blender) and blitz until fairly smooth. I like this soup with a little texture, but blitz as much as you desire. Serve hot or chilled with a chuck of warm sourdough - so good. Enjoy!

Kale and Quinoa Salad

Last Sunday, Easter Sunday, we had a bunch of family over for dinner. That was the beginning of my downward spiral of unhealthy eating for the week. To be honest, it wasn't that bad, but I've felt bad. I mean, I'm not even that big on chocolate, so for Easter I got a bag of carrots - I have a love for raw carrots that I cannot deny, it's getting out of control. My mum was also so kind as to buy me some vegan milk chocolate that doesn't taste like arse. Thanks mum. But as for my unhealthy eating... I generally stick to eating healthily because it works best for me. It makes me feel energised and fresh, and I love preparing a nutritious meal to sit down to and really enjoy, and feel good knowing that I'm fueling my body with food that will nourish it. Sometimes I slip up though, and I try not to deprive myself, but I also don't really crave things like chocolate or chips, mostly because after I eat those things I feel super gross. So it's not big issue. When I do get off track for a couple of days, I get to a point where I'm sick of moping. I try new recipes and be as creative as I can, and it pays off, because doing that is both enjoyable, and I feel a hell of a lot better for eating broccoli instead of tortilla chips. 

This has been my go-to salad all week. I've eaten it most days for either lunch or dinner. I made a variation of this on Easter Sunday for the family, and since then I haven't been able to get enough of it. I feel like a lot of people, when they think vegan, think lettuce and tofu, or boring salads with little-to-no substance. But I couldn't live like that! Salads are one of my favourite things to eat because you can throw a whole heap of different things in there, be it greens, veggies, a protein such as lentils or beans, a grain like quinoa or brown rice, nuts, seeds, herbs, spices - anything - and it always turns out wonderfully. 

As for this salad in particular, you can use whatever you have on hand if you desire, but give this one a go! I like to have pre-cooked quinoa or brown rice in the fridge so it's ready to go for the week, and I use canned lentils and beans for convenience, so that makes this salad quick to prepare. I promise you, your insides will love you for this!

P.s. I won't add quantities for the ingredients only because it's pretty simple to make for either one person, or multiple people - just increase or decrease the ingredient. Also, this way you can play around with different veggies, grains etc. 

Kale and Quinoa Salad

Ingredients

Kale, torn into bite sized pieces

Carrot - try purple carrots!

Cherry tomatoes

Red onion

Avocado

Celery

Quinoa, pre-cooked and cooled

Lentils

EEVO

Minced garlic

Slivered almonds

Pink salt and pepper, to taste

In a bowl combine the kale, olive oil (just a drizzle), and garlic - massage with your hands for a couple of minutes until the kale has softened. Chop the veggies however you want and add to the kale. Add the quinoa, lentils, and almonds, and toss gently to combine. Season to taste, and serve! 

Hot Cross Buns

This week has been rather slow (and hot - summer, I thought you had left?!). I had things to do and not many of them got done. Oh motivation, wherefore art thou... Besides toing and froing from uni, dropping off and picking up my brother (parking woes apparently), I managed to get a little bit of alone time out of the house which I don't usually do. But I decided that it would be nice to get out of the house, go for a walk somewhere, just do something by myself. I am no doubt an introvert by nature, so alone time is always my favourite time, and it's kind of even better with a salad sandwich and a fresh juice (orange, carrot, beet + ginger, bless). 

Aside from that little outing, I caught up with my best friend whom I haven't seen in at least a week, maybe even two weeks. I know that doesn't sound like an overly long time, but in our friendship, one week feels like one year. I won't go on and on, but I am incredibly lucky to have such a wonderful friend that turns my kind-of-crappy week around in a matter of seconds. You da best, Laura. 

Since this weekend is Easter, I'd been thinking about baking hot cross buns for the last few days and this morning I finally decided that enough was enough. Plus, the weather has cooled down a little again, and I'm praying for some rain, so a little baking sounded perfect. I will admit though, I've never made hot cross buns before, but I was pleasantly surprised when I pulled them out of the oven - eight little buns, toasty warm, ready for their sugar glaze, a dollop of vegan butter, and a hot cup of tea on the side.  

You can head on over here for the recipe. I made only a few switches - I used wholemeal spelt flour instead of plain flour, raw sugar instead of castor, and oat milk instead of soy. But that mostly came down to preference and to what I had on hand. The spelt flour didn't make it any more dense than a normal hot cross bun should be either which is great. Oh, I also used some dried fruit (sultanas, dates, etc) instead of the chocolate chips, but one or the other, or a mix of the two would be great. All of the quantities stayed the same. 

And just quickly, I went on a little blog-editing-spree last night and I am pretty pleased with the results thus far! It has taken me a little while to figure out how to make it look how I want it to look, but it's coming together well! 

Quinoa, Brussels Sprouts, Leek, and Almonds

It's funny looking back over my early childhood, especially thinking about dinnertime, and how I used to hate green vegetables. Not like that it a far-fetched idea - a kid not liking broccoli? What? - I was just a raw carrot kind of girl (to be honest though, I still am). I always remember having a strong aversion to Brussels sprouts in particular - they were always steamed for a minute too long, and turned to mush in my mouth when I tried to choke them down. Then I found ways to cook them so they actually tasted like Brussels sprouts and not...dirt. I've roasted them and I've sauteed them, and now I love them. 

This recipe is quick and simple, and may even convert Brussels sprout-haters to Brussels sprout-lovers. One of the keys to success (and to maintaining flavour and nutrients) when cooking vegetables is to not over-cook them. Vegetables are at their best when they are only lightly cooked; you don't want them to fall apart, but to be slightly crunchy. That way you keep their nutrients intact, and you don't lose any flavour.  

Quinoa, Brussels Sprouts, Leek, and Almonds

Serves 2

Ingredients

1 cup cooked quinoa

About 1/2 a leek, cut down the middle and thinly sliced

15 baby Brussels sprouts, washed

1 - 2 tsp coconut oil

1 tsp minced garlic

1/2 cup canned mixed beans, rinsed

1 tbsp extra virgin olive oil

1 - 2 tbsp balsamic

Slivered almonds, to serve

Start by heating the coconut oil in a pan over a low-medium heat; add the sliced leeks and saute for a minute or two until soft, but not coloured. Wash the Brussels sprouts, chop off the ends, and slice into quarters. Add the sprouts, garlic, and beans to the leeks, and continue to cook for about 2 - 3 minutes. Divide the quinoa into two serving bowls and top with the Brussels/leek/garlic/bean mix. Drizzle over the extra virgin olive oil and balsamic, sprinkle over the almonds, and serve. 

Avocado Strawberry Salad (and an ode to avocado)

Oh, avocado, my love. Your perfect green goodness pairs perfectly with tomato for Sunday morning toast. You stand out within a bowl of otherwise boring salads, adding something no other fruit or vegetable could ever achieve. Your hard-to-catch creamy ripeness spreads evenly over crispbreads, and you mix wonderfully with peas to make a delicious soup. Oh, avocado, when I eat you I can feel the good you are doing to my body. You add a little something to life that no other can create. Oh...

(Is this normal behaviour?)

(I don't care.)

Avocado Strawberry Salad

Serves 1

Large handful or two of baby spinach

1/4 - 1/2 an avocado, sliced

4 or 5 medium-sized strawberries

A few asparagus stalks, ends trimmed

1/4 cup (roughly) of cooked quinoa

1/4 - 1/2 cup chickpeas

A sprinkle of slivered or flaked almonds

Pepper, to taste

1 tsp balsamic 

2 tsp extra virgin olive oil  

Salt and pepper, to taste

Place the baby spinach in a serving bowl. Chop the asparagus into 3cm or so pieces and lightly cook in a non-stick pan (no oil necessary) for a few minutes; throw in the chickpeas with the asparagus and cook for a couple more minutes, just to warm through the chickpeas. Set aside. Add the chickpeas and quinoa to the spinach, and top with asparagus, sliced strawberries, avocado, and almonds. In a small bowl combine the balsamic and EEVO with a little salt and pepper. Drizzle on top of the salad. Easy! Enjoy!  

(Mostly) Raw PB and Superfood Power Balls

Oh, weekend cooking. Even though I'm at home everyday and I have ample amount of time to bake and cook during the week, there is just something about lazy, rainy weekends that inspire me to be creative. Maybe it's the rain that does it to me - can't go outside? Bake. Don't want to go outside anyway? Bake. 

As I mentioned in my previous post, I love the cooler months, and so far into autumn (all two days of it), it has rained. And it has been perfect. I've been waiting since last winter for this winter to come around. Everything becomes so much more appealing. However, during the cooler months it is so easy to stick to rich comfort foods that leave you feeling a bit...bleh. And tired. And that's all fine and good when all you want to do is curl up on the lounge and watch movies (or jump in bed and sleep off the food baby), but sooner or later you're going to have to get up and go to work, or to school, or to do that really important thing that you should probably do (you know the one). And you might just need a little something to help you get there. Like these (mostly) raw power balls, in peanut butter, and superfood varieties (i.e chocolate-almond-berry). I by no means eat a raw vegan diet, mostly because I like roasted nut butters, and tofu, and baked sweet potato, and I am quite content with my just vegan diet. However, I love baking (is it even really baking?) raw food, like these raw balls, because they are quick, super healthy, super delicious, and an all natural pick-me-up. I'm going to start experimenting with more raw baking, but for now, I give you these.

Notes: Acai berry powder is from (obviously) the acai berry which is a superfood as it's full of antioxidants and other goodness that will do your body wonders. If you don't have this, or don't want to buy it, that's okay! You could add more goji berries, or another type of dehydrated fruit into the mix (about 1 - 2 tbsp worth).

(Mostly) Raw PB and Superfood Power Balls

Makes 8 - 10 balls per batch

PB Power Balls

1/2 cup raw almonds

1/2 cup (about 15) pitted dates

1 heaped tbsp natural (raw, if possible) peanut butter

Chop up the almonds and dates roughly. Add all ingredients into a food processor and blitz until it has all come together and is chopped up. You can make it as chuncky or smooth as you like, but I prefer a little texture. Roll heaped tablespoons (or so) of the mixture into balls. Store in the fridge, they'll keep for a good five days, at least.

Superfood Power Balls

1/4 cup raw almonds

1/4 cup raw macadamias

1/2 cup (about 15) pitted dates

1 heaping tsp (natural) almond butter

1 1/2 tbsp goji berries

1 heaping tsp acai berry powder

1 heaping tsp raw cocao powder

1/4 tsp cinnamon

See method above.

Quinoa, Cannellini Bean, and Roasted Tomato Salad, for one

I've had a somewhat productive week. I mean, more productive than most other weeks. I got school work done, I went to the doctors, I had a good few yoga practices, and I'm feeling a bit better... I'm feeling content. And healthy. And normal. I guess. I guess that's how I feel. It's a nice feeling, y'know, having a somewhat productive week and actually noticing, and feeling okay. I mean, I often (more often than not) go weeks where everything is a chore - school work, going out, exercising, getting dressed...and every now and again when I have a week like this one, where I've been able to get out of my head a little and move around and breathe - it's freaking great. 

Along with this burst of motivation for all things important, my cooking motivation comes back. I haven't posted a recipe for a little while (or so it feels) because, well, because of the above. Obviously. But I'm getting my act together, and I have plans for some delicious treats to share with you in the near future. First though, comes this salad. I really love roasted cherry tomatoes with herbs and garlic - they soften and sweeten, and they are just so good. Especially on toasted sourdough with avocado. But that's for another day. 

Notes: You could substitute any bean, really - red kidney beans would work really well, or even chickpeas, whatever you've got. This is a recipe for one serving, but you can easily double the recipe (or triple etc) to feed more people. If you do this, and for example want to feed four people, I would cook about 3/4 - 1 cup of quinoa in about 2 cups of water (bring to the boil and then simmer until the quinoa has swelled up and all the water is gone).

Quinoa, Cannellini Bean, and Roasted Tomato Salad with Balsamic Vinaigrette, for one

Ingredients

1/4 cup quinoa

1/2 cup cannellini beans

1/2 - 3/4 cup chopped cherry tomatoes

1/2 - 1 tsp mixed dried herbs

1/2 - 1 tsp minced garlic

1 tsp olive oil

Large handful of baby spinach

Balsamic Vinaigrette

1 1/2 tsp balsamic 

2 tsp good quality olive oil

Heat oven to 160 degrees and line a baking tray with baking paper; set aside. Cook the quinoa in 1/2 - 3/4 cup of water until it has swelled up to double it's original size and the water has been all sucked up. While the quinoa is cooking, in a small bowl mix together the balsamic and olive oil, add a little salt and pepper; set aside. Place chopped tomatoes in a bowl, add herbs, garlic, and olive oil, and mix to coat the tomatoes. Once the oven has heated, place the tomatoes on the baking tray and pop into the oven for 10 minutes or so, until they have softened; remove from the oven and let cool slightly. Wash the beans (if canned) under running water, press slightly to dry, and set aside half a cup. In a serving bowl, place a good handful of baby spinach, and top with the cooked quinoa, beans, and then the tomatoes. Drizzle over the balsamic vinaigrette and serve.   

Choc Chip, Peanut Butter, Banana, Oat Cookies

Now here's a combination. Seriously though. Everything that is good in the world, all rolled up into one cookie. I needed a cure for some serious boredom one afternoon, so baking it was. I specifically set out to bake something involving oats and peanut butter. I kind of wanted to re-create my morning bowl of oatmeal, in cookie form. And this is pretty close. Oatmeal is one of my favourite breakfasts, and the toppings are always the same - banana, chia seeds, cinnamon, and a dollop of peanut butter. It's so good. (Recipe soon to come). And these cookies include all of those things, plus chocolate. What's not to love? I mean, they aren't the most glamorous cookies. Oozy chocolate and oats galore are merely a manifestation of their rustic, breakfast-rush-like finish. It's what's on the inside that matters, right?

Anyway, this is my ode to oatmeal, sort of. There will no doubt be more oatmeal-related goodies to come in the future, just to make my clear obsession with the stuff even more so.

Choc Chip, Peanut Butter, Banana, and Oat Cookies

Yields 12 cookies

Ingredients

1/2 cup rolled oats

1/2 cup flour (I used wholemeal spelt)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 banana, mashed

A large dollop of natural peanut butter, about 35g (only ingredient being peanuts!)

1 chia egg (1 tbsp chia seeds + 3 tbsp water mixed together and left for a few minutes to thicken)

1 tbsp non-dairy milk

About a third of a block of Green & Black's 85% dark chocolate, roughly chopped, about 30g

Preheat oven to 160 degrees Celsius, and line a baking tray with baking paper. Set aside.

In a large bowl mix together the dry ingredients except the chocolate. In a smaller bowl, combine all the wet ingredients (banana, chia egg, and peanut butter) and mix until well incorporated.

Add the wet ingredients to the dry and mix well, then add the milk if needed to loosen the mixture, then add the chocolate. Give a final mix to incorporate. 

Spoon out heaped teaspoons of mixture onto the prepared baking tray and flatten just a touch. Bake for 10 minutes. Let cool, and enjoy! 

Quinoa, Lentil, and Veggie Soup

I really just have a thing for soup. Any sort of soup, any time. I'm sure I've mentioned this before. I love experimenting, adding different ingredients, and hopefully ending up with something that's comforting and delicious and oh so good for you. 

I also love quinoa. And lentils. And obviously vegetables. All of the vegetables! Quinoa and lentils are staples in my diet, I eat them multiple times a week. So I threw all of these things into a pot and let them simmer away for a little while, and this is what I ended up with. Pretty simple, huh. 

(Feel free to use any other grain instead of quinoa e.g brown rice or barley, just note cooking time will vary.) 

Quinoa, Lentil, and Veggie Soup

Serves 4

Ingredients

1 tbsp coconut oil

1 brown onion, finely diced

1 medium zucchini, sliced thickly into batons

2 carrots, peeled and chopped

1 medium sweet potato, diced into bite-sized cubes

1/2 - 1 head of broccoli or cauliflower, or both if you want, cut into bite-sized florets

1/2 cup each of uncooked lentils and uncooked quinoa

1 litre vegetable stock

1 small red chilli, finely chopped

Optional: a tsp minced garlic and/or ginger (add in with the chilli), kale or baby spinach (add at the end of cooking time), or other veggies. 

Heat the coconut oil in a large pot over low-medium heat, and then saute the onion until it has softened, but  is not too browned. Add the other veggies and the chilli, and stir around to coat. Pour in the vegetable stock and then add the lentils and quinoa; add some water if all of the veggies aren't completely covered. Turn the heat up to medium and simmer for 15 - 25 minutes, or until the lentils are soft and the quinoa is cooked. You may need to add some more water if too much of the stock has been reduced during cooking time.  

Chocolate Coconut Quinoa Cookies

Perfect combinations - peanut butter and banana, avocado and tomato, pancakes and maple syrup, chocolate and coconut. Some things are just meant to be together. That's where these cookies came into action. I had bits and pieces to throw together, and I was determined to make something delicious, and not too unhealthy either. Perfect combination cookies? (However, I am yet to make peanut butter and banana cookies, which would be my perfect combination). Well, you can decide. 

Chocolate Coconut Quinoa Cookies
Yields 18 cookies

Ingredients
1 1/4 cup almond meal (ground almonds)
1 1/4 cup quinoa flakes
1/4 cup chia seeds
1/2 tsp baking powder
Pinch of sea salt
1/4 cup melted coconut oil
1/4 - 1/2 cup agave (depending how sweet you want the cookies)
2 tbsp chocolate coconut butter (I used Cocopure)

Preheat oven to 175 degrees Celsius  line two trays with baking paper. Combine dry ingredients in a large bowl and mix, making sure there are no lumps of almond meal. Add the coconut oil, agave, and chocolate coconut butter, and mix well. Roll into tablespoon-sized balls and place onto the trays. Bake for 10 minutes; let cool on the trays before transferring to a wire rack to cool completely. 

Rich Tomato and Lentil Soup, for one

We've had some crazy weather on the east-coast of Australia recently. I can't imagine being part of the areas worst-affected; living just north of Sydney, we haven't been hit nearly as hard, with only a couple of days of rain - nothing compared to the disastrous floods in Queensland. My heart goes out to all those who have been affected once again by the floods, but this won't knock the sunshine state down. 

Something that is a little more comforting than wild wet weather is soup. Soup is my go-to quick, healthy, delicious meal, any time of the year - summer or winter (call me crazy, I just love it). This soup in particular is very nourishing, with tomatoes filling your tummy with vitamins, and lentils adding an extra protein/fibre/iron boost. Healthy doesn't always have to be boring! And this soup is definitely not boring. 

Rich Tomato and Lentil Soup, for one

Ingredients

1 tbsp olive oil

1/2 white onion, diced finely
1 tsp minced garlic

1 can diced tomatoes, preferably with no-added salt 

4 chopped sun dried tomatoes in oil

1/2 cup vegetable stock

1 tsp chilli flakes
1/2 tsp mixed dried herbs
1/2 cup canned lentils, no-salt added
Salt and pepper, to taste

Heat the oil in a pot over medium heat. Saute the onion for a few minutes until lightly brown and softened; add the garlic and stir, cook for a further minute. Add the canned and sun dried tomatoes, vegetable stock, chilli flakes, and herbs, stir, and let simmer for 10 - 15 minutes, until slightly thickened and aromatic. Add the lentils, and taste for salt and pepper. Using a stick blender or processor, blend the soup until smooth and creamy. 
Serve with crusty sourdough if desired. 

   

Ancient Grain Banana Bread

Three ridiculously overripe bananas sat in my fruit bowl for a solid week before I finally decided that enough was enough, something needed to be done. And that something needed to be banana bread. This banana bread specifically.  

I suggest you serve this delicious, fluffy bread with a coat of (good quality) peanut butter for a snack that will get you through the afternoon, or a dessert that will keep you coming back for more.

Ancient Grain Banana Bread

Yields 10 - 12 slices

Via Choosing Raw, very slightly modified 

Ingredients

1 cup quinoa flakes

1/2 cup flour (I used wholemeal spelt)

2 tsp baking soda

2 tsp cinnamon

3 tbsp chia seeds + 6 tbsp water, combined and set aside to thicken

4 tbsp oil or butter (I used olive oil, but coconut or canola oil, or vegan butter would work well too)

1/4 cup applesauce

1/2 cup agave nectar

3 overripe bananas

Preheat oven to 175 degrees Celsius. In a large bowl, combine the quinoa flakes, flour, baking soda, and cinnamon, and set aside. In a food processor or blender, blitz together the bananas, oil or butter, applesauce, and agave until smooth. Pour banana mixture and chia mixture into the dry ingredients and mix well. 

Pour the batter into a small loaf tin that has been lined or sprayed with oil spray. Pop into the oven for 30 minutes, then cover with foil and bake for a further 15 - 20 minutes until skewer comes out clean when inserted. 

For additional deliciousness, add some chopped nuts into the batter, or sprinkle nuts or rolled oats on top before baking.