Alaya

This Grilled Zucchini Dip is a great way to use up an abundance of zucchini. With the addition of lime juice, herbs and chillies, it is a zesty dip that can be eaten with corn chips and carrot sticks, or used in salad wraps, or served with meatballs! Grilled Zucchini Dip MAKES About 1 1/2 cups … Read more

Making your own vinaigrette may seem complicated, or maybe you’ve had mixed results with prior attempts, but once you get a good recipe & this handy technique, it is very easy to make your own dressings for salads, and grilled veges. I keep an empty lidded jar in the pantry where I keep my vinegars and oils … Read more

These gluten free lemon zest cookies are so delicious! They are perfect for school lunch boxes, morning teas, gifts, bake sales, after school snacks, or an after dinner treat. lemon zest cookies MAKES About 34 cookies (with an 8cm diameter, about 2 teaspoons of dough) INGREDIENTS OPTIONAL METHOD TO FREEZE NOTES You will need approximately one small … Read more

Ooh, these lamb koftas are quite the treat! They can be baked in a bulk batch, eat half for dinner in wraps or with mash, and freeze the other half. They defrost and reheat really well for a quick meal another time. You can also use seasonal veges and herbs in them! Drizzle some pesto + serve … Read more

I had a request for a ‘raw’ version of my gluten free toasted muesli recipe. At first I thought, without the coconut oil, maple syrup and toasting, it will be boring and chewy. HOWVEVER it will be quick, easy, and it turns out, it’s actually not too bad! Am I selling you on this? If you are on a Low … Read more

Traditional recipes for sauerkraut involves pounding the cabbage and creating a ‘self brine’, but I never have much success doing it that way. I also prefer a crunchier end result too. So instead, I finely shred the cabbage and julienne the carrots, then I add a wet brine, poured over the top. I use my Pickl-It jars, and this method always … Read more

This Pumpkin Soup is warm, creamy, and delicately spiced with the smoky flavours of chorizo. This recipe can be made with pumpkin, carrots, or sweet potato, or combination of those, whatever you are harvesting or can get at the farmers market. Serve with this delicious Pumpkin Cornbread! Pumpkin Soup MAKES Serves 4 big serves INGREDIENTS OPTIONAL

This delicious side dish is great for using up all those home grown zucchini you are harvesting, and sneaks some extra veges in your day too. It also uses up leftover rice, so great for the #waronwaste! It is a fusion between risotto and egg fried rice. It is fast becoming a family favourite, served … Read more

Growing and raising your own produce is exciting and satisfying, but sometimes it can be a challenge to know what to do with the fresh vegetables, fruit, herbs, and eggs. Especially when you are blessed with a glut of something! You grow some of your food, because you want to make healthy and delicious meals … Read more

Here is a great way to eat healthy and affordable lunches, that don’t require time preparing them in the morning, just grab that jar out of the fridge and take it with you. You can quickly prepare these a week in advance, making 5 days worth in one prep. Or prep a bunch of lunches for a picnic, hiking trip … Read more