Nourish Your Soul

Inspired by nature, beauty & potential, inspired by the healthy, whole, genuine & real. Inspired by love & honesty & the magic that surrounds our everyday lives.

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Winter foods to block the blues.

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Recently a beautiful client got in touch to talk about depression and foods and in her words “the non woman’s weekly down low!”

It got me thinking about the messages we feed ourselves and triggers that cause us to make decisions we otherwise wouldn’t have made. I believe that snack times are a pretty turbulent time, we can so easily make choices in a rushed moment to consume something that wont make us feel good.

Eating is so much about self love, respecting our bodies enough to put something healthy into it. A journey I’ve been on for years now, figuring out how I can fit healthy choices into my day.

Its been a shift in routine that enables me to eat well on the run, while not chewing up hours in the kitchen creating complex flavoursome and nutrient rich treats.

Some minerals that are essential for cognitive function and wont cure, but will assist with symptoms of depression include; zinc, magnesium and vitamin C. Vitamin D is also important so in the winter months getting outside when you can, to enjoy the little sunrays that linger will do you the world of good. These nutrients are not the only ones that are important for those of us experiencing depression, all nutrients are important, and play a role, but this is a start…

Snack Idea 1. Hummus and veggie dippers - easy to travel with, delicious and nutritious. Want to make it a super food? Add a little maca to the hummus, it wont change the flavour but will pack a punch in terms of nutrition.

Snack Idea 2. Camu Camu - usually comes dried, it is a fruit; super duper rich in vitamin C. You can usually purchase it in powdered form - juice up some pineapple, apple and mango and add some of this in. If you want to use the camu camu externally try making a face pack with 1 teaspoon of camu camu, 1 tablespoon honey (organic and unfiltered) and 1 tsp plain yoghurt. Leave on for 15 minutes wash off. Voila. Beauty achieved inside and out!

Snack Idea 3. Chunky dippy goodness - I am currently obsessed with goats cheese and beetroot. If you make a big salad at night with some amazingly good roast vegetables, put some aside, chop a little further, then pack it up with some wholegrain crackers to snack on the next day.

Snack Idea 4. While we’re on the roast vegetable topic, sweet potato chopped into bite size pieces and roasted with salt and rosemary is ahhh-mazing and travels well.

Snack Idea 5. Buckwheat corn fritters with tomato chutney. Have them for dinner, blend buckwheat with water to make a paste, combine with corn and herbs, fry until lightly browned, put a few aside to munch on while on the run.

Snack Idea 6 - Finally, a green smoothie is always a good idea, always. Spinach, cucumber, green apple, parsley, mint, lemon, avocado. Mm-mmm.

Eating mindfully. Eating healthy. Eating with love.

Love, J x

Photo - www.freedigitalphotos.net - digidreamgrafix

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3 Daily Immune Boosting Practices

I love talking to people about how to make themselves feel good. Feeling good is something I am passionate about and I believe we all should be in this state naturally. It means different things to different people and is often complex but for me, simply put, feeling good is about nourishing my body and being mindful, taking little snippets from the day to be present. We don’t need to spend money or a lot of time to do this.

Today I am going to share 3 daily immune boosting practising that you might like to try…

Hydration - waking up and hydrating will do wonders for your body. Water doesn’t have to be bland either. Try my old favourite of warm water with lemon or lime and ginger. Or use boiling water and add some lemongrass that you have chopped and crushed with a mortar and pestle. Plant some peppermint in your garden and brew your own health by picking a few leaves in the morning and adding them to boiling water. Try to drink 1 litre of water in the morning before you eat or drink anything else.

Antioxidants - antioxidants fight free radicals, the oxidized cells that cause damage within the body, and have a wide range of health benefits from anti aging to anti disease and illness. Essentially antioxidants are phytochemicals that produce smell and colour pigments in food. Throughout winter try adding a handful of berries to your breakfast. Even better make a smoothie — 250ml coconut water, 1 handful frozen berries, 1 ripe banana. Blend for a few moments, sprinkle with some goji berries and chia seeds and drink up the goodness!

Body Brushing - Body brushing stimulates the lymphatic system and helps detoxify the body, I like to body brush after my shower in smooth gentle strokes up my legs and arms towards my heart. You can do this before the shower if you prefer. You can buy a brush from your local grocery store, try to pick on with natural fibres. Body brushing is energising and warming, it will exfoliate your skin and have the deeper more profound effects of detoxifying the waste from your skin that is naturally excreted. Follow body brushing with a light amount of coconut oil to moisturise and give you a healthy glow!

I double dare you to give these a go for one week and see how you feel!!

Love, J x

Photo: www.freedigitalphotos.net - lkunl

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[Sunday] Chai & Pie

Sunday we sat together, in dappled light as the sun drenched afternoon turned to evening. The fierce heat of summer has now gone and the hushed warmth of a tropical autumn draws us back outside.

It has been on my ‘to do list’ for a while to make my own chai and given my love for chilli I wanted to make it super spicy! The warm burn enjoyed from this chai is double-awesome for the cooler months, you can feel your circulation benefit as your arteries dilate from the effects of capsaicin, the heat producing compound in chilli.

The pie has a silky texture and feels decadent, but not heavy. Combine the pie and chai for a delicious sweet, spicy and smooth afternoon.

Chai tea (serves 4)

  • 1 cinnamon stick
  • 10 cardamom pods (smashed)
  • 10 cloves
  • 10-15 peppers
  • 1 star anise
  • ½ tsp ginger powder
  • ½ tsp chilli
  • 1 tsp nutmeg
  • 3 tsp of black tea
  • 2 ½ cups water
  • 2 cups rice milk
  • 2 tsp honey
  • optional 2-3 tsp coconut paste (for subtle flavour but also gives a smooth silky mouth feel!)

Place all the spices into a pan and dry roast for a minute, once fragrant add the water and simmer for another 5 minutes.

Add the black tea and milk, and continue to simmer for 10 minutes, add honey just before serving.

Pumpkin Pie (adapted from the Healthy Foodie Recipe)

For the crust

  • 1½ cup almond flour
  • ¾ cup crushed cashews
  • ¼ cup cranberries
  • 3 tbsp coconut oil
  • 2 tbsp unpasteurized honey
  • 1 cored apple
  • ½ tsp Himalayan or fine sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice


For the filling

  • 2 cups pumpkin slightly cooked and diced
  • 1 cup full fat coconut milk
  • ½ cup dates
  • 1 tbs honey
  • ½ tsp Himalayan salt
  • 3 whole eggs
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp lime zest


For the crumble

  • ¼ cup crushed almonds or cashews
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp ground cinnamon
  • 2 tbsp raisins, chopped
  • 1 tbsp unpasteurized honey

To make the crust

  1. Preheat oven to 180C
  2. Add all the ingredients to a food processor and process until well combined.
  3. Transfer to a well greased removable bottom deep pie dish and spread gently and evenly to the bottom and sides of the pan with a rubber spatula to form a crust.
  4. Bake in the oven for 10 minutes.
  5. Remove from oven, reshape by pressing gently as needed (the crust might poof a little) with a rubber spatula. Set aside.

To make the filling

  1. Add all the filling ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
  2. Transfer to the reserved pie crust.
  3. Bake in a 180C oven for 35-40 minutes, until filling is set and top gets slightly darker.
  4. Turn off the oven and crack the door open. Allow pie to cool for a couple of hours, then take it out of the oven and let it cool completely before transferring it to the refrigerator, where you will leave it to cool for at least 8 hours, preferably overnight. (we were impatient and cooled the pie in 2 hours in the freezer!)

To make the crumble

  1. Add shredded coconut, raisins, almonds/cashews, salt and cinnamon to your food processor and pulse a few times until the texture resembles that of raw oatmeal. Transfer to a small non stick pan and toast over medium heat until slightly fragrant, about 30-45 seconds
  2. Add honey and stir until honey is completely melted and small clusters begin to form.
  3. Remove to a plate and allow to cool completely.
  4. Sprinkle over pie.

This pie is amazing in the I-ate-three-slices kind of way. Give it a go you wont regret it!

Love, J x

Note: Healthy Foodie original recipe —

http://thehealthyfoodie.com/paleo-pumpkin-pie-a-healthy-dessert-option-for-you-this-thanksgiving/ 

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[PALEO] eat like a caveman

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The paleolithic era was a harsh and wild time, when men and women were subjected to intense periods of endurance whilst hunting for foods. People from these times lived in simple shelters and used basic tools; so what could we possibly learn from them?

According to Loren Cordain, the founder of the Paleolithic Movement, a lot. Loren claims that eating paleo will have positive outcomes for people experiencing diabetes, heart disease, obesity, autoimmune disease and digestive related illness as well as acne, libido and more.

It offers a pretty simple approach to eating by encouraging the following; grass fed meat, seafood, vegetables and fruits, eggs, nuts and seeds and the following oils - olive, walnut, flaxseed, macadamia, avocado and coconut.

The following foods are to be avoided: grains and cereals, legumes, dairy, refined sugar, potatoes, processed foods, salt and refined vegetable oils.

As with anything there are pros and cons that need to be considered…

Any diet that suggests going back to basics and avoiding processed foods and refined sugars is going to get a big tick for holistic health. Equally eating more fruits and vegetables is going to improve your diet nutritionally and give you results. If you experience allergies from dairy and gluten then of course avoiding them will have a positive impact on your health, these are all good things.

However the Paleo diet requires heavy reliance on meat, poultry and seafood which is not particularly environmentally sustainable nor does it support my personal beliefs for animal welfare, a diet heavy in animal products is also going to have a substantial hit on the back pocket.

And then we come to removing all grains from the diet. Interestingly despite the health claims of the paleo diet, grains have been linked to lowering the risk of heart disease, diabetes and even some cancers. If we look to the cultures that have higher intake of grains such as Asian or African cultures, in most cases, they experience lower levels of obesity, cancer, heart disease and type 2 diabetes.

A modest amount of whole grains in the diet is important, insoluble fibre found in grains and resistant starch found in legumes work to promote a healthy gut culture, regular bowel movements, support a healthy colon.

So what to do… well as with anything there is the good and the bad, its all about using your common sense and the “what makes me feel good” approach. I think we can all take something from the paleo way and if it works, I say keep doing it!

Here is a paleo friendly recipe for those wanting to give it a go…

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Ingredients

  • 1 tbs coconut oil
  • 1 large onion
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 1 cauliflower head
  • 4 keffir lime leaves
  • 2 chicken breasts
  • 10 mushrooms
  • 1 tbs curry paste (we used a thai paste)
  • dash of salt and pepper
  • 1 heaped tbs of slivered almonds
  • Spring onion to garnish
Method
1.Grate the cauliflower, or use a food processor until it is a ‘rice like’ consistency
2. Dice onion and garlic and combine with grated ginger
3. Saute with a tablespoon of coconut oil until fragrant
4. Add any other vegetables you choose and chicken meat, cook until chicken is lightly browned
5. Add cauliflower, keffir lime leaves and mushrooms, continue cooking until softened
6. Add curry paste and continue cooking for up to 3 minutes
7. Season with salt and pepper. Garnish with spring onion
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Love, J x

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[HAPPY EASTER] Hot Crossed Buns

Happy Easter! I hope that you are spending it with loved ones and making the most of the abundance of public holidays!!!

Martina has outdone herself with these super healthy and super yummy hot crossed buns. I ate waaaay too many, and I hope you do too!

INGREDIENTS
[makes 12-16]

Buns
- 375 g plain flour (bio)
- 125 g oats (oats and quinoa mixture) blend together to make a powder
- 2 egg yolks (room temperature)
- pinch of salt 
- 1 sachet of yeast
- 100 ml oil (75 ml rice bran oil with 25 ml coconut oil)
- 250 ml milk (room temperature, we used rice milk)
- 100 g honey (if using rice milk you only need 80g of honey)
- 70 g cranberries (blended/chopped)
- 70 g dried dates (blended/chopped)
- 75 g pistachio (blended/chopped)
- 1/4 tsp nutmeg
- 1 tsp cinamon
- 1/2 tsp all spice
- apple peeled, cored and diced

Crosses
- 4 tbs almond flour
- 1 tsp vanilla essence
- 4 tsb water 
Make to a piping consistency

Glaze
- equal parts honey and water
 

1. Combine half of the milk and honey with yeast. Stir together and put to one side for 10 minutes
2. Sift flour, oats, salt and spices
3. Whisk egg yolks with oil
4. Combine the milk with the egg yolks and add to the flour mixture, add in the rest of the milk and honey
5. Work the dough with a wooden spoon (this is best done by scraping the mixture downwards from the side of the bowl) do this for 3 minutes
6. Add in nuts, dried fruit and apple, continue to work the dough for another minute.
7. Leave the dough in a warm place (with no breeze) covered with clean tea towel. Let it rise for 1 and 1/2 hours, air the dough with a spoon every half an hour for a minute. If you have a bread maker you can use it to do this part for you.
8. Preheat your oven to 180C
9. Dust the surface of the dough with some flour
10. Divide the dough into 12-16 balls, depending of preference for size and place them onto a tray lined with baking paper 
11. Pipe crosses onto the buns and bake them for 30 minutes
12. Once ready remove from the oven and immediately brush the buns with the glaze.



Serve with love, tea and friends.
 
Love, J x

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[EASY PEASY] Delicious Dates

Are you feeling peckish? Something to hit that afternoon sweet craving? Well look no further!!!

Why eat dates?
Dates are a fantastic choice for a sweet craving. The natural sugars combined with fibre makes this a healthy way to enjoy your sugar. The notable nutrients include potassium; important for hydration at a cellular level, magnesium; known as the ‘happy’ micronutrient it plays an important role in cognitive function and serotonin production, and B6; which plays a role in producing neurotransmitters, important for brain power!

These little beauties are deliciously healthy and have a surprising little kick that will make you feel refreshed as well as satisfied.

INGREDIENTS

- 10 medjool dates, pitted
- 1/2 cup pistachio
- 1 tbs coconut oil
- juice of 1/2 lime
- pinch hymalaiyn salt
 
1. Remove the seed from each date, make sure you only cut only half way through the date, so it remains intact.
2. Blend together all the other ingredients, I used a hand/stick blender with the blade attachment, you could do this all by hand if you wished, just make sure that the mixture ends up reasonably smooth.
3.Stuff the dates with the pistachio mixture and enjoy. Easy Peasy!
 
The zesty lime and salt, combined with the pistachio cuts through the sweetness of the dates, taking your afternoon sugar fix to a whole new level. We enjoyed some cranberries and mint leaves with ours, as well as a freshly brewed herbal tea!
 
D E L I C I O U S.
 

Love, J x

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[HEALTHY] Anzac Cookies

With Anzac Day around the corner, we played around with a banana cookie recipe that I had, to try and bring you a healthy Anzac Cookie. I have to say the results were quite delicious plus these would have to be the laziest cookies to make… my kind of cooking!!!

Ingredients

2 bananas
3/4 cup oats
1/4 cup chia seeds
10 pitted dates
1/4 cup desiccated coconut
1 teaspoon maca (optional)

1. Preheat oven to 180 degrees

2. Combine oats, coconut, chia seeds and maca and put to one side.

3. Blend bananas until runny, add in dates and blend some more until dates are chopped into little chewable pieces. I used a hand/stick blender with the base and blade attachment, but you could mash your bananas and chop your dates if you didn’t have a hand blender.

4. Combine oats and banana mixture and mix well.

5. Spoon onto a paper lined baking tray and bake for 15 minutes or until golden brown. We got a little bit fancy and topped some with coconut and some with dates, but you can decorate them (or not) as you please!

The results were a chewy, coconuty, caramely cookie that didn’t last long at all, at afternoon tea time.

Enjoy!

Love, J x

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Is anybody out there?

Ok, so I have been MIA for a while now, I even wonder if anyone comes to my little corner of the world wide web anymore? Will you have me back?

Let me fill you in…

They say that time heals all wounds and a change is as good as a holiday. Add these both together and that just about sums up our past year.

It’s been almost 11 months since we left our little abode in NSW, packed up our car and headed up the coast to North QLD. And so much has happened in that time…

We settled into our new tropical life and within weeks we found out we were expecting.

Joy. Nerves. Excitement.

A skip, hop and a jump… And nine months later we have a daughter. Little Francesca Mae or as we call her Frankie. She is peaceful and patient and content. Our wildest dreams came true and she has completed our family, healed our wounds and set us free.

In the time that has passed we also; spent lazy days on the beach, indulged in serious quantities of tropical fruit - hello mango season - joined a circus (for a while), studied far less than I had hoped, completed hundreds of projects with Emerson and spent time with the new people who have found their way into our lives.

This brings me to the reason behind my reappearance, besides that I think it’s high time I reconnect with you all, I’d like to introduce you to someone.

A certain someone who is a marathon-running-yoga-junkie-whole-food enthusiast! Someone who lives and breathes what NYS embodies. She is passionate, motivated and inspired and spends loads of time creating in the kitchen. Much to my bellies delight! Over late nights playing cards and sipping chai I shared my dreams for NYS and so a plan was concocted.

Her name is Martina, her recipes kick butt and you will all love what we are going to share. So welcome Martina!

We are going to start things off with a few sweet treats, so watch this space for some serious delicious, healthy wholefood recipes and far more blogging from yours truly.

Love, J x

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Anonymous asked: Could you explain your skincare (face and body) and hair routine? Pleeease. Also, is it true that its OK to use oil (natural oils) on oily/normal skin, because oil fights oil?

Hi there! I use Kora Organics and have found it the only organic skin care that doesn’t make me dry or break out, I have heard and read the oil fighting oil theory; for me it didn’t prove true and it actually made my skin very dry and I had masses of pimples. A clean diet, lots of water and deep cleansing (perhaps a few facials) should have you glowing with health! Love, J x

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This is what inspires me…

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I have been working with an amazing client Alicia for over a year now. She is such a delight to work with, taking the programs I develop for her and embracing them in every way.

If you have ever thought that you might like to try a detox program, lifestyle program or wellness program, but don’t know what to expect, here is a little more about Alicia and her experiences with Nourish Your Soul…

________________________________________________________________

Alicia: tell us about why you choose to take a detox?
I was feeling lousy in the body and mind and knew I needed to make some serious changes. I had addictions that were hard to crack like chocolate and coffee and needed to shock my body back into a healthy state.


What did your detox encompass?
Green smoothies, veggies and salads initially, then incorporating some more protein the second time around.


What did you like and not like about your program?
I loved the results - how it made me feel after about a week, my increase in energy levels and how it curbed my sugar habits. I had issues with cutting out coffee and it took a bit of getting used to initially.


Was it worth the things you didn’t like?
Absolutely


How did it make you feel? (day 1, week 1,2,3,4, last day)
Day 1 - crap but inspired; week 1,2,3,4 - great!; last day - what last day? I don’t think I have had this yet - my detox sort of evolved into a lifestyle change and smarter choices. I still have the off day/s but I know I can help these with some great veggie juice and healthy choices and get back into balance.


Did you lose any weight on your program?
Yes - about 7kgs over about 4 months following my initial detox


What were your initial goals? Did you achieve them?
I wanted more energy and to get out of a ‘rut’ - yes definitely!


How did you stay motivated?
My husband helped by doing some also and we both watched inspiring films like food matters, hungry for change and fat, sick and nearly dead etc.


Do you think your lifestyle changes will stick?
Yes - I live a much more balanced lifestyle now


How has the program affected family life?
It has had a positive affect on all of us!


Did your program fit with having a young family?
I have a very fussy nearly 5 year old so I often had to do separate meals for her, however she is slowly increasing her foods and incorporating more vegetables and salads. I have managed to sneak vital greens in her fresh OJ too!


What’s the best thing about working with NYS?
Jen is awesome. Someone who is passionate and knowledgeable and is able to tailor her approach to suit the needs of individuals. Something to aspire to Jen!


Would you use NYS again?
Absolutely - I see Jen as a key player in my ongoing nutrition and health learning. I know she will always be there for questions and advice, and I enjoy keeping up-to-date with blogs and posts.

We are now expecting our next baby. So I am over the moon. I strongly believe I have achieved this blessing by changing my lifestyle with my nutrition and also headspace - so thank you Jen!________________________________________________________________

Thank you Alicia, you inspire me so much!

I have just spent the last few days designing an amazing new program for another Client I have been working with for over a year. I cannot wait to share her journey with you.
 
Each and every client is such a source of inspiration and I always find that when I spend the time designing a killer program, I too lift my game and endeavour to improve my lifestyle. It is about gently asking myself… What can I do better? Is this serving my life and the person that I am?
 
May this ever-evolving journey into all things health, wellbeing and happiness never cease!
 
Love, J x

18 notes

MUESLI SLICE | for lunch boxes, snacks or breakfast

Ill warn upfront, this is my most lazy and disorganised recipe, yet it is the most important and lifesaving recipe I use every week; an instant snack, a dessert on the fly, breakfast when running late and a lunch box filler that is cheap and healthy.

It is also important to note that I make this by throwing ingredients in a bowl until I see the right consistency so amounts are all approximate. Rebel cook!

INGREDIENTS
2 cups oats
2-3 eggs
3/4 cup spelt flour
1 little packet of sultanas
Sprinkle goji berries
Sprinkle chia seeds
Sprinkle rice milk
4 nectarines
1/4 cup coconut sugar

I simply combine everything into a bowl at once and play with the balance of wet vs dry ingredients until I get a consistency that is sticky but not runny. Each week I change the ingredients depending on what I have on hand so sometimes I need more flour sometimes more milk. Sometimes I use honey, agave or coconut sugar, sometimes eggs, sometimes not…

This week we had ripe nectarines to use up so I stewed them lightly, mashed them up and added them, no added sugar or juice when stewing just in a pot with the lid on, as the liquid comes out of the fruit use it to mush back in and make a nice gooey fruity sauce.

Bake for 20 minutes at 180 C degrees. Keep it the fridge, I wrap it, in the baking tray with a tea towel and slice off pieces as I need it.

Tasty. Simple. Healthy. Versatile. 

One of my favourites.

Love, J x

MUESLI SLICE | for lunch boxes, snacks or breakfast

Ill warn upfront, this is my most lazy and disorganised recipe, yet it is the most important and lifesaving recipe I use every week; an instant snack, a dessert on the fly, breakfast when running late and a lunch box filler that is cheap and healthy.

It is also important to note that I make this by throwing ingredients in a bowl until I see the right consistency so amounts are all approximate. Rebel cook!

INGREDIENTS
2 cups oats
2-3 eggs
3/4 cup spelt flour
1 little packet of sultanas
Sprinkle goji berries
Sprinkle chia seeds
Sprinkle rice milk
4 nectarines
1/4 cup coconut sugar

I simply combine everything into a bowl at once and play with the balance of wet vs dry ingredients until I get a consistency that is sticky but not runny. Each week I change the ingredients depending on what I have on hand so sometimes I need more flour sometimes more milk. Sometimes I use honey, agave or coconut sugar, sometimes eggs, sometimes not…

This week we had ripe nectarines to use up so I stewed them lightly, mashed them up and added them, no added sugar or juice when stewing just in a pot with the lid on, as the liquid comes out of the fruit use it to mush back in and make a nice gooey fruity sauce.

Bake for 20 minutes at 180 C degrees. Keep it the fridge, I wrap it, in the baking tray with a tea towel and slice off pieces as I need it.

Tasty. Simple. Healthy. Versatile.

One of my favourites.

Love, J x

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RECIPE | simple pumpkin with haloumi dippers and dressed with spinach and chilli flakes

INGREDIENTS
1/2 pumpkin
1 clove garlic (finely diced)
1 cup vegetable stock
100ml cream (optional)
Couple of handfuls of spinach
2 slices of haloumi (1/2cm off the end of the block and cut into sticks) 
Dash of chilli flakes

Preheat the oven to 180 degrees, cut the pumpkin into cubes, drizzle with a smidge of olive oil, roast for 30 minutes or until a knife glides through the pumpkin. 

If you have a high powered blender, place the roast pumpkin, stock, cream (optional - I just needed to use a small amount up but wouldn’t normally put cream in, sour cream will also work) and garlic into the blender. Whizz for a minute or so until the soup is mixed and creamy.

If you don’t have a blender use a hand stick blender.

Meanwhile heat a non stick pan and fry the haloumi until golden brown.

Serve soup and haloumi immediately while hot, top with spinach and chilli flakes.

D E L I C I O U S!

Love, J x

RECIPE | simple pumpkin with haloumi dippers and dressed with spinach and chilli flakes

INGREDIENTS
1/2 pumpkin
1 clove garlic (finely diced)
1 cup vegetable stock
100ml cream (optional)
Couple of handfuls of spinach
2 slices of haloumi (1/2cm off the end of the block and cut into sticks)
Dash of chilli flakes

Preheat the oven to 180 degrees, cut the pumpkin into cubes, drizzle with a smidge of olive oil, roast for 30 minutes or until a knife glides through the pumpkin.

If you have a high powered blender, place the roast pumpkin, stock, cream (optional - I just needed to use a small amount up but wouldn’t normally put cream in, sour cream will also work) and garlic into the blender. Whizz for a minute or so until the soup is mixed and creamy.

If you don’t have a blender use a hand stick blender.

Meanwhile heat a non stick pan and fry the haloumi until golden brown.

Serve soup and haloumi immediately while hot, top with spinach and chilli flakes.

D E L I C I O U S!

Love, J x

1 note

RECIPE | simple pumpkin with haloumi dippers and dressed with spinach and chilli flakes

INGREDIENTS
1/2 pumpkin
1 clove garlic (finely diced)
1 cup vegetable stock
100ml cream (optional)
Couple of handfuls of spinach
2 slices of haloumi (1/2cm off the end of the block and cut into sticks) 
Dash of chilli flakes

Preheat the oven to 180 degrees, cut the pumpkin into cubes, drizzle with a smidge of olive oil, roast for 30 minutes or until a knife glides through the pumpkin. 

If you have a high powered blender, place the roast pumpkin, stock, cream (optional - I just needed to use a small amount up but wouldn’t normally put cream in, sour cream will also work) and garlic into the blender. Whizz for a minute or so until the soup is mixed and creamy.

If you don’t have a blender use a hand stick blender.

Meanwhile heat a non stick pan and fry the haloumi until golden brown.

Serve soup and haloumi immediately while hot, top with spinach and chilli flakes.

D E L I C I O U S!

Love, J x

RECIPE | simple pumpkin with haloumi dippers and dressed with spinach and chilli flakes

INGREDIENTS
1/2 pumpkin
1 clove garlic (finely diced)
1 cup vegetable stock
100ml cream (optional)
Couple of handfuls of spinach
2 slices of haloumi (1/2cm off the end of the block and cut into sticks)
Dash of chilli flakes

Preheat the oven to 180 degrees, cut the pumpkin into cubes, drizzle with a smidge of olive oil, roast for 30 minutes or until a knife glides through the pumpkin.

If you have a high powered blender, place the roast pumpkin, stock, cream (optional - I just needed to use a small amount up but wouldn’t normally put cream in, sour cream will also work) and garlic into the blender. Whizz for a minute or so until the soup is mixed and creamy.

If you don’t have a blender use a hand stick blender.

Meanwhile heat a non stick pan and fry the haloumi until golden brown.

Serve soup and haloumi immediately while hot, top with spinach and chilli flakes.

D E L I C I O U S!

Love, J x

2 notes

CHEAP SKATE | today I bagged a $1.79 bargain… A pumpkin!!

We love pumpkin so I spent the afternoon making a few delicious meals for the week, the first of which is a pasta sauce!

INGREDIENTS
1/2 pumpkin
1 clove garlic
Couple handfuls of peas
3/4 cup macadamias
Pasta
Goats cheese (optional)
Spinach leaves

Warm a sauce pan and put a drizzle of olive oil in, once warm place in cubes of pumpkin, cover and lightly cook. Once the pumpkin softens mash up.
Either by hand with a mortar and pestle or with a whizzer crush/whizz up the macadamias until small but still with a few chunky bits.

Finely dice the garlic.

Mix all ingredients into the sauce pan.

Cook your pasta. Once cooked mix together and serve straight from the stove.

Dress with a few chunks of goats cheese and a handful of spinach leaves.

So simple. So cheap. So yummy!

Love, J x
Ps. For those who work long hours; the sauce will freeze, cook pasta fresh and dress upon serving…

CHEAP SKATE | today I bagged a $1.79 bargain… A pumpkin!!

We love pumpkin so I spent the afternoon making a few delicious meals for the week, the first of which is a pasta sauce!

INGREDIENTS
1/2 pumpkin
1 clove garlic
Couple handfuls of peas
3/4 cup macadamias
Pasta
Goats cheese (optional)
Spinach leaves

Warm a sauce pan and put a drizzle of olive oil in, once warm place in cubes of pumpkin, cover and lightly cook. Once the pumpkin softens mash up.
Either by hand with a mortar and pestle or with a whizzer crush/whizz up the macadamias until small but still with a few chunky bits.

Finely dice the garlic.

Mix all ingredients into the sauce pan.

Cook your pasta. Once cooked mix together and serve straight from the stove.

Dress with a few chunks of goats cheese and a handful of spinach leaves.

So simple. So cheap. So yummy!

Love, J x
Ps. For those who work long hours; the sauce will freeze, cook pasta fresh and dress upon serving…

5 notes

[RECIPE] creamy quinoa pudding

This pudding rocks! Quinoa (keen-wah) is literally packed with protein, its baked with coconut milk, with hints of cinnamon and lightly sweetened with coconut sugar, sure does meet mama’s approval for the dinner table!

Theres alot to be said for quinoa. here are a few great facts…

Quinoa is a complete source of protein so it’s a great choice for those choosing a meat free diet. The main health benefits are found in the manganese present which is used in the body to activate enzymes to metabolise carbohdrates, lysine an amino acid important for the bodies production of collagen and lysine is also used in the absorption of calcium and finally it is a grain approved by diets such as body ecology, that looks to reduce candida causing foods…

INGREDIENTS
1 cup quinoa
1 tin coconut milk
1 cup rice milk
1 1/2 tablespoon coconut sugar
2 teaspoons cinnamon
1 teaspoon vanilla
Sultanas and vanilla yoghurt to serve.

Preheat the oven to 180 degrees C.

Wash the quinoa, beware it filters through a sieve! Lesson learnt the hard way! I just used my hand to block the bowl and drained most of the water. Mix in all the ingredients I left the sultanas out to top the pudding before serving, but you could mix them in if you wanted to.

Transfer mixture to a loaf pan, the mixture is very wet, this is normal.

Bake for 35 minutes or until firm, once ready top with sultanas and serve straight away with a little vanilla yoghurt on the side.

This pudding will stay in the fridge for a few days, if it lasts that long! I am going to add shredded coconut and raspberries next week or perhaps some cacao for a chocolate pudding! Have fun experimenting with this one…

Love, J x

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