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 …
A delicious salad that is a fully fledged, vibrant, flavourful stand alone meal, or goes well served with grilled halloumi, chicken, seafood, beef or lamb. My Herb + Beef Meatballs, or Lamb Koftas would be perfect with this salad. Use whatever seasonal vegetables you have from the garden or farmers market. Roasting or grilling the …
This salad is a combination of earthy, fresh, sweet and herby. You can add some extra seasonal herbs or vegetables, to suit what you are harvesting and like to eat, or substitute sweet potato in for the pumpkin. Roast the pumpkin seeds to add extra crunch and reduce waste too! roast Pumpkin + Lentil Salad …
Do you ever see those gorgeous photos of crispy, fried, steamy potstickers (or gyoza) and only wish you could have a gluten free version? Well, your dreams are about to come true! Yes, the gluten free dough is a little tricky with a couple of steps, but once you’ve made it, it rolls and handles …
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 + …
This is THE recipe that you need to make the most of seasonal harvests, feed your family a healthy meal, and have everyone LOVE it. It is a classic, and you will make it again and again. You might know it as Zucchini Slice, but the best thing about my version is that you can …
OK, I know I said that chunky fritters were my favourite, but please don’t tell those Vege Fritters that these pancake style fritters are awesome! These are kid approved, cheesy (wouldn’t even know there was zucchini in there) fritters! Perfect for breakfast, brunch, lunch, dinner, snacks… especially if you have twenty million zucchini to use …
What a great side to have with pulled meat from the slow cooker, soaking up the BBQ sauce, or the gravy on a rich casserole. It goes great with soup, even with Pumpkin Soup, or as a side for Crunchy Baked Chicken. It might need warming up the next day, but it is amazing toasted, with …
I like a big chunky fat fritter. Am I going to say no to skinny batter type vege fritter? Of course not. But I just love when fritters come with some real gumption to them, and you can dip them in sweet chilli sauce or tzatziki, and you can fill them with loads of veges. …
This Roast Vege Dip is a great way to use up leftover roast veges, and goes great with vege sticks, or crackers for a healthy snack at a picnic or BBQ. Or spread it on toast, topped with crumbled fetta, lactofermented veges and rocket. Roast Vege Dip MAKES About 2 cups INGREDIENTS 2 cups roasted vegetables (combination …
