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
This Gluten Free Zucchini Brownies recipe is perfect for healthy snacks or dessert, goes great in school lunch bags, and uses up an abundance of zucchini. But you can’t see anything resembling a vegetable in it! In Summer, and even into Autumn, I’ve usually got a never ending supply of zucchini and squash from my garden to … Read more
I have been making a version of this soup for years. It started as an African Peanut Soup that I discovered back in my ‘eat less meat’ days, but has evolved over the years, as I started making my own bone broth, and was no longer able to digest or tolerate legumes. It’s great for using whatever … Read more
This Moroccan Seasoning has such a lovely combination of flavours. You can use your own home preserved herbs and lemon zest. It lends itself to slow cooker Moroccan Lamb, being used in salads or quinoa dishes, or used as a dry rub on BBQ meat and fish. Use it with Salt Preserved Lemon for an exotic combination. It has … Read more
This spicy, zesty, herby marinade is not only delicious on grilled meat or fish, but it is a great way to use an abundance of herbs from the garden (or those you bought from the farmers market which are threatening to go limp in your fridge!) CHERMOULA MARINADE MAKES enough to cover 1kg of meat … Read more
This is a really yummy, treat cake. It is great for dessert, with cream or ice cream, or perfect for ‘bring a plate’ morning or afternoon tea! Please note that apples are considered a high FODMAP food. Apple Crumble Cake MAKES One cake INGREDIENTS For the Crumble METHOD NOTES