Recipe Collection

Zucchini fritters


Leek x 1

Zucchini x 2

Carrots x 3

Capsicum x 1/2 (thats all I had in the fridge)

Garlic cloves x 2

Herbamare (my favourite go to seasoning that I use in everything)

Black pepper

Eggs x 2

Plain flour – as much as is needed to bind together(I used gluten free)

Put the carrots, zucchini, leek, capsicum and garlic in the food processor to grate then tip into a bowl.

Add the rest of the ingredients, mix and make into small patties.  Fry in coconut oil at a medium temp.  These need to be cooked slowly so the veg will be soft.

img_0249 This is what my completed mix looked like.

img_0250  Fritters cooked and ready to be served 🙂


Cooking dinner for vegetarians and meat eaters

Most nights in my house I cook two meals as I dont eat red meats and the rest of the family do.  To overcome this I often cook the veg, divide it in to two and then add the meat to one portion, which is what I did with this curry meal.  I ended up serving up a chicken and veg curry as well as a chickpea and veg curry.  To make it even easier I had found these gorgeous spice mixes at Mind, Body and Spirit festival from No worries curries.



I started with pan frying garlic, leek, chilli, zucchini and cashews in coconut oil whilst at the same time frying up some chicken thighs in a separate pan.

Once the chicken was cooked I added half of the veg mix and the curry spices with water and left it to simmer.img_0166

I then added the chickpeas and spice mix with water to the second portion of veg mix and left it to simmer.


The final vegetarian product is shown below served with fresh spinach on a bed of brown rice, however after tasting I needed to add coconut milk to tame down the heat of the spices!!


Egg overload

I have an excessive overload of eggs at the moment.  My lovely free range hens are laying like crazy!!  After giving dozens away to family and friends, I still have enough to feed the family with.  So I have been trying to make eggs interesting so we don’t get bored with them 🙂

Todays lunch turned out to be very unintentionally green!!  I had cooked poached eggs for my overnight visitors for breakfast so after everyone left I made myself a quick lunch.  As you may have gathered from my previous posts, quick and easy is my motto 🙂  I had a scrounge in the fridge and came up with this delicious and nutritious lunch:

Asparagus spears – I threw them in the poaching water

Baby spinach



and of course poached eggs.

Looking at it now I could have dressed it with Himalayan salt, cracked pepper and lemon juice.  Around 10 minutes from start to finish, waiting for the water to boil took the longest time!!!, and I sat down to a delicious lunch.


I always keep a selection of veg in the fridge but my staples are usually leek, capsicum,spinach, mushroom and garlic.  Every time I cook, these go in my meal.  I incorporate them for their nutritional values and their immense benefits to my digestive health.  Our digestive system is so important for our overall health and the myriad of symptoms that can be resolved when our digestive system is functioning efficiently is remarkable.  There is so much information on the internet to sift through regarding gut health and in particular its connections to the immune system and brain.

Keeping this in mind I think about what the benefits of my meals are for my body as well as how quick and easy I can prepare it.  When I had a whole pile of visitors for tea I cooked a spaghetti bolognese for them and for myself, as a pescatarian, I sautéed the following veg to mix in my pasta:





Cherry Tomatoes


I topped it off with fresh basil and parmesan cheese.  Because I was cooking for so many people, of course I made too much.  I popped it in a container in the fridge to use later.  When I pulled it out the next day I realised that by cooking it all at once, I had made it easier for myself for the next meal!!  So from now on I will make a double batch each time.

I used these leftovers to make a fritatta the next day.  Using a whole pile of my eggs, I added the precooked veg and some almond milk.  I topped it with the leftover grated parmesan and basil and after 40 minutes in the oven I had another meal.  This fritatta is nice cold as well so I had it for lunch the next day with a bit of salad on the side.


Tasty Smoothie Recipe


I have had such a busy week and an emotionally and physically draining weekend 😦  So when it came to breakfast on Monday I didn’t really feel up to eating.  I have been suffering from belly bloat after breakfast for a few weeks and the thought of this on top of my already depleted body, was not where I wanted to be.

Usually I have puffed rice with pepitas, sunflower seeds, flaxseed, banana, cranberries and almond milk, (Sometimes I buy hemp seeds to add as they are full of goodness) or I have ancient grains porridge with the above seeds, maple syrup and either raspberries and banana or date and cinnamon, but as I felt crappy, I needed something easy to digest that was full of healthy nutrients.

So I came up with this:


Banana, avocado, cacao, Raw greens powder, coconut yoghurt and coconut milk topped with chia seeds and raspberries.

The result was creamy and delicious.  The Raw greens powder is made by Amazonia and is also a pre-biotic, another boost for my gut.  Best of all my belly didn’t bloat and I felt full and satisfied afterwards 🙂

Screen Shot 2016-07-26 at 10.56.48 am

Amazonia Raw Greens

Kombucha bottling

Four bottles ready for second ferment and two jars starting on their first ferment.

As promised, here is the rest of the kombucha process

Once the bottle have cooled down, they are ready to fill.  You need to make sure you stir the kombucha so the yeasts on the bottom are mixed through as these are what gives the finished blend its fizz.

I pour mine into a little jug and then pour into the bottles.  Mine were filled to the neck of the bottle to allow for fizz; my brew nearly filled four bottles.  I then put a chunk of ginger and some lemon juice in each one for flavour, this is my favourite flavour blend so far:)

You need to make sure you leave 1/2 cup of the kombucha in the original fermenting jar as a starter for the next brew.  I left both scoby’s in mine this time, I usually take them out and keep them in whats called a scoby hotel.  Pour in the tea, I pour a bit at a time, alternating into each jar so I know the sugar is distributed evenly.  And its done!!  Don’t forget to cover it to keep out the bugs😉

I will open each bottle once a day for the next few days to let out the build up of gas, and after four days I will taste it.  There are differing views on how long to leave it but apparently its all to do with personal taste.  To stop fermentation you can put it in the fridge.  I like to drink mine cold so I put one in the fridge a day, ready to drink cold the next day.


See the beautiful scoby sitting on the top of the brew:)



I remember drinking and growing my own kombucha in my early 20’s because my Mum said it was good for me.  We grew it in plastic containers in the fridge and it was vulgar!!

Now it is the new “in” thing.  There are books, websites, videos and forums dedicated to brewing kombucha.  I drink it for its health benefits and as it is expensive to buy, I grew my own scoby and brew my own.  (Scoby stands for symbiotic colony of bacteria and yeast)

Cultures for health have a video and a written description on how to grow your own scoby from scratch and how to keep brewing kombucha.  This is the page I used for my initial brew and it grew a fantastic scoby.

Today I was making a new brew to feed the scoby and tonight I will bottle what has been fermenting for a couple of weeks.  Below are the pics and info.


These are the two jars I have had fermenting for a couple of weeks.  This is the first batch of kombucha from these scoby’s.  I decided to do two smaller jars as I lost a whole large jar of kombucha with my lovely large scoby to fruit flies. They decided to lay their eggs in the scoby.  It was my own fault as I did not have a tight enough cover on the top.  Anyway, we learn from our mistakes:)



First I pour boiling water into my bottles.  They need to be bottles that can withstand the pressure build up from the fermentation process, which is why I use recycled kombucha bottles.


Whilst the bottles are sitting for a few minutes, I prepare my ingredients.  Boiling water, green tea bags and sugar.



To make sure my bottles are properly sterilised, I pour the water out and then put them in the oven for about 10-15 minutes.


Mix all the ingredients together making sure the sugar is dissolved and then let it sit until it cools, which it is doing right now:)

I will post the rest of the process tonight in another post. xx


As I sit here looking out of the window it is hailing.  Yesterday it snowed and blew a gale.  Inside the fire is on and it is the perfect weather for soup.

Last year I planted silver beet in the garden, this year it has gone crazy.  I love plants that require little attention, basically this got no attention, and yet they give so much.  I trawled the net to find a recipe to use some of it up and found one on for Creamy Silverbeet soup.  It was basically a potato and leek soup with added silver beet.


I love recipes that are quick and easy and utilise the ingredients I have in the pantry.  If I don’t have all of the ingredients then I add what I have.  I changed this particular recipe to make it healthier.  The result was amazing and I nearly died when my two teenagers loved it!!  You know its a winner when they munch down on a bowl without moaning 🙂

Here is my version of the recipe (I don’t really measure ingredients but prefer to go on taste an texture.)

4 small potatoes (I left the skin on)

3/4 leek

Clove garlic

Fry these gently in a saucepan with coconut oil.  (Coconut oil is a much healthier version that olive oil and it has a high smoke point.  More on this amazing oil and its benefits later)

The recipe asked for wine but I just used water and a product called Herbamare which I found in the local health food shop.  It is sea salt and herbs, similar to a powdered stock.

Simmer until potatoes are cooked then add a bunch of silver beet cut roughly.  (I cut out the hard stem centres on the larger leaves.)  Cook for 2-3 minutes.

Blend with a  stick mixer or in the blender.  Add a tin of coconut milk (Much less fat than cream, milk or evaporated milk) and reheat.

At this stage I tasted it and decided to add a bit of chilli powder and sweet paprika for more flavour but you can omit these.  I added it a little bit at a time until I was happy with the taste.

By this stage I was starving!!  So I served it up and we all enjoyed a nutritious bowl of warm soup 🙂

Ingredients list:




Coconut Oil


Coconut milk

Chilli Powder

Sweet Paprika