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Foodie Friday: Sweet potato breakfast bowl

This week’s recipe is brought to us by Australian Sweet Potatoes and by dietician Marika Day.

Sweet potato breakfast bowl

A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.

  • 200 g sweet potato (approximately half a medium sweet potato)
  • 1 tsp salted butter
  • 1 egg
  • 3 stalks of broccolini
  • 2 handfuls baby spinach
  • Chilli flakes (to serve)
  1. Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
  2. Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
  3. Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
  4. Poach, boil or fry your egg in a pan until cooked to liking.
  5. Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
  6. Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Breakfast
breakfast, chilli, gluten free, health food, healthy, quick meal, sweet potato

Foodie Friday: Culina et Vinum’s Green Breakfast

This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
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Foodie Friday: Savoury pumpkin bread from 28 by Sam Wood

This savoury pumpkin bread recipe is brought to us by 28 by Sam Wood.

Savoury pumpkin bread

A gluten free and dairy free healthy snack from the popular online fitness coach.

  • 1 cup Pumpkin
  • 2 cups Almond meal
  • ½ cup LSA (linseed, sunflower, almond meal)
  • 2 tbsp Psyllium
  • 2 tsp Baking powder
  • ½ teaspoon Salt
  • 1 tsp cinnamon (ground)
  • 4 Free range eggs
  • ¼ cup Coconut oil (extra virgin) (melted)
  • 1 tbsp Rice malt syrup

  1. Preheat oven to 180°C.

  2. Remove skin and slice pumpkin into small pieces. Steam until soft, mash, and set aside to cool.

  3. In a large bowl, combine almond meal, LSA, psyllium, baking powder, cinnamon, and salt

  4. In a separate bowl, beat the eggs and add to the flour mix.

  5. Add the oil, rice malt syrup, and mashed pumpkin, and combine thoroughly.

  6. Pour into a greased loaf tin and bake for 30-40 minutes, until cooked and a skewer inserted comes out clean.

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Baked goods
dairy free, gluten free, pescatarian, pumpkin, vegetarian

Foodie Friday: Sweet potato and cinnamon bread

Today’s delicious recipe was created by dietician Marika Day for Australian Sweet Potatoes
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Embrace the tea party with Royal Albert’s floral latest

Sponsored by Royal Albert China

You’ll all know I’m a Pom and nostalgic for all things home, despite having been here in Sydney for more than a decade. When it comes to iconic British brands, you can’t go past Royal Albert and with Royal Wedding fever very much alive and well in Australia too (who else loved Eugenie’s recent nuptials?!) I think many of you will love their two latest collections as much as we do!

Alpha Foodie is a beautiful new collaboration with London food blogger and recipe developer Samira Kazan. With a love of pink, mathematics and travel, the Oxford graduate’s blog has become a huge success with over half a million followers. Her collection includes tea-oriented (how English!) gift items in pink and turquoise, with each piece decorated with stylistically fresh and fun photographic patterns of fruit and flowers.

The new patterns are inspired by the texture and colours of a smoothie bowl, with hand painted blueberries, blackberries and daisies. Different design options were created with Samira’s followers voting for their favourites. We love to see such a timeless brand as Royal Albert embracing 21st Century social media engagement!

Another new collection, Modern Vintage, is one for the mix ‘n match lovers (that includes me!) among you. Polka Rose, Polka Blue, Rose Confetti, Cheeky Pink and New Country Roses Pink and White, are all designed to work together.

Royal Albert has a more than 100-year tradition of creating pretty floral teaware and Modern Vintage reflects the contemporary trend for eclectic mix ‘n match settings, with designs reimagined in a modern way. But they’ve even done the hard work for you, providing three-piece, ready-made place settings to form a decorative, colourful tabletop.

Each bone china piece is finished with 22 carat gold. Coming beautifully boxed, they’d make a stunning gift, or why not treat yourself?

Special backstamps have been applied to the teacup, saucer and and plate in each 3 Piece Set so that the components in each set were more easily identified.

Both Alpha Foodie and Modern Vintage are available to browse and buy online

Like to see it in person? Find your local stockist.

–Established in 1896, Royal Albert is inspired by everything English, from the national flower, the rose, to the traditional country garden. Florals and polkadots combine for their signature look. The brand has a strong connection with Australia however, and a long-running collaboration with model favourite Miranda Kerr.

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Foodie Friday: Nourishing coffee & chocolate brownies

Today’s Foodie Friday recipe comes to you from Amy Darcy, the blogger behind Eat Pray Workout. I was lucky enough to meet Amy on a blogger trip to Dubai a few years ago. This busy mum, lawyer and Army wife is studying to be a personal trainer. She wants to help women be the healthiest, happiest version of themselves.

Over to you, Amy…

Let me introduce you to one of my favourite new recipes, my mocha protein bars! These bars are a delicious, healthy post-workout treat. They are dense and satisfying and feel a bit like an indulgent brownie. I love them because they use the perfect flavour pairing of chocolate and coffee – my favourite! I also love them because they are so simple to make – I don’t even have to turn on the oven. They are so quick that I’ve even whipped these up in my smoothie maker while I’ve been making my breakfast.

For me, a perfect snack needs to be small and easily portable, and these meet the brief. I’m often out and about, eating on the run and the space in my handbag or backpack is at a premium. I’ve packed these bars in my bag and taken them on some hikes or just snacked on them as I’m running between the gym and my next appointment. If you’re a road warrior, the bars can easily be slipped into the back pocket of your cycling jersey when you are heading out for a ride. But most of all, I want my snacks to be healthy and nourishing for my body. When I eat these bars, I know that they are good for me!

The bars will last for a week in an airtight container in the fridge but I freeze my bars so that they last longer. I find that I like them best when they have been out of the freezer for at least 15 minutes as this gives them a softer, fudgier mouthfeel.

If like me, you already have enough caffeine in your diet, you can always substitute regular coffee for a decaf coffee alternative. For my recipe I use Fair Trade coffee pods. These have a great flavour and are a quick and simple way to make a cup of coffee for use in the recipe. I let my coffee cool for at least 10 minutes before I pop it in the food processor.

Also, most protein powders absorb moisture differently. I have used Healthyroo Coconut protein powder in my recipe and it works really well. If you find that your bars are too crumbly with the powder that you use try reducing the quantity in the recipe.

That’s it! Let me know how you go! If you like these why not try my Espresso Almond Raw Cookies, my Coconut Butter Choc Fudge (vegan, paleo), or the Raw Brownies that I made with Rachel Finch?

Ingredients


  • 90g vanilla protein powder (healthyroo coconut protein powder)
  • 
1 cup cold coffee
  • 
1 tsp vanilla essence
  • 1 cup oats (put 2/3 cup in at start and reserve 1/3 cup in for a final blitz)
  • 
¼ cup cacao
  • 
3 tbsp rice malt syrup
  • 
¼ cup cashews
  • 
¼ cup almonds
  • 2 tbsp flaxseed

Method

Line a 10cm x 20cm baking tin with grease proof paper.

Place all ingredients (except the reserved 1/3 cup of oats) into a blender and blend until smooth.

Add the remaining 1/3 cup of oats and pulse 3-4 times (this gives some texture to the final product).

Pour mixture into lined baking tin.

Smooth with spatula and freeze for 4-6 hrs or until solid.

Remove from tin and slice into 6-8 serves. 
Store in the fridge for up to a week or in the freezer until required.

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Foodie Friday: Chocolate cake with stewed blood plums

This week’s recipe comes from Maxwell & Williams and Melbourne blogger @Georgeats. Styled on Maxwell & Williams’ gold mezze serving tray.

Serves: 12  | Prep: 20mins | Cook: 40mins

Ingredients

For the cake:

  • 200g dark cooking chocolate
  • 150g butter
  • 4 large eggs
  • 1 ½ cups almond meal
  • 1 tablespoon espresso
  • 50g caster sugar
  • 50g brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For the plums:

  • 5 ripe blood plums
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla bean paste
  • 20g butter

Method

Preheat the oven to 180 degrees Celsius.

Using the double boiler method, melt the chocolate and butter in a stainless steel bowl over a pot of boiling water, ensuring the water doesn’t touch the base of the bowl. Once it is completely melted and combined, add the sugar, salt and espresso, and continue to stir until the sugar granules disappear.

Remove from the heat. Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites until stiff peaks form.

In a large bowl, combine the almond meal with the chocolate mixture, followed by the egg yolks, and mix well.

Gradually, spoon by spoon, mix in the beaten egg whites, until they are completely combined, and you are left with a fluffy chocolate cake batter.

Take a lined and greased 21cm spring form cake tin and pour in the batter. Put it in the oven for 35-40 minutes.

While the cake is cooking, slice your plums and put them in a medium saucepan along with the other ingredients. Cover them and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.

Once the cake has cooled, remove it from the tin, spoon over the stewed plums and serve.

Serve up a slice of this cake with clotted cream and enjoy with a glass of sparkling.

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Foodie Friday: Bircher in a Biscuit!

Today’s recipe comes from Stacey Clare — A Healthy Mum. Jen’s been making some of her recipes for Seb recently and asked her to share some with our readers. Enjoy!

These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice. Egg-free, nut-free, gluten-free and freezer safe!

Makes: 20 | Prep: 10 mins | Cooking: 25 mins

Ingredients

  • • ¼ cup coconut oil
  • • 1 tbsp ground chia seeds
  • • 3 tbsp water
  • • ¼ cup maple syrup (plus extra for drizzling)
  • • ½ tsp bicarbonate soda 
  • • 1 tsp ground cinnamon (plus extra for sprinkling)
  • • ½ tsp fresh grated ginger
  • • 3 large Granny Smith apples
  • • ½ cup buckwheat flour 
  • • 1 ½ cups whole oats
  • • 3 tbsp milk (optional)

Method

STEP 1

Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger, spices and milk if you are using it, together in a bowl and whisk to combine. Set aside.

STEP 2

In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.

STEP 3

Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.

STORAGE

Fridge for 5 days & freezer for 1 month. 

STACEY CLARE’S NUTRITIONAL TIP: When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.

–Stace is A Healthy Mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family’s health journey in her health coaching services. Her food philosophy is all about simple, easy-to-cook food the whole family wants to eat. You can view some of Stace’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook at staceyclare.com

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Foodie Friday: Chocolate and orange olive oil cake

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Photography by Jacqui Turk

What’s your go-to chocolate cake recipe? Food fanatic Charlotte Ree stopped by the Williams-Sonoma cooking school to share hers. It’s made with super-lush ingredients like Dutch cocoa powder, hazelnut meal, extra virgin olive oil and orange zest for a hint of citrus. Word of warning: you’ll never want to make any other cake EVER again! Whip one up for a special occasion, or enjoy a slice as a decadent afternoon treat.

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Charlotte Ree

Serves: 8 to 10 | Prep time: 20 minutes | Cooking time: 45 minutes

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Ingredients

  • 50gm Dutch cocoa powder + extra, to serve
  • 2 tsp vanilla extract
  • 150gm hazelnut meal (or almond meal)
  • 1/2 tsp bicarbonate of soda
  • 1 orange, finely zested + extra, to serve
  • Pinch of salt
  • 150ml extra-virgin olive oil
  • 200gm caster sugar
  • 3 large free-range eggs
  • Crème fraiche or mascarpone, to serve

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform pan, such as the Williams-Sonoma Goldtouch® Springform Pan, with olive oil and line the base with baking paper.

2. Sift cocoa powder into a bowl and whisk in 125ml (1/2 cup) boiling water until smooth. Whisk in the vanilla extract and set aside to cool slightly.

3. In a separate bowl, combine the hazelnut meal, bicarbonate of soda, orange zest and salt.

4. Place the olive oil, sugar and eggs in a large bowl and beat with an electric hand blender on high for 3 minutes or until mixture is pale and resembles thickened cream.

5. Reduce the speed to medium-low and pour in the cocoa mixture, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.

6. Pour batter into prepared tin and bake for 40 to 45 minutes or until sides are set but centre still looks slightly damp.

7. Cool cake in tin for 10 minutes on a wire rack, such as the commercial-quality Williams-Sonoma Goldtouch® Nonstick Cooling Rack, then remove cake from tin and set aside to cool.

8. To serve, dust with cocoa powder and sprinkle over extra orange zest. Serve with crème fraiche or mascarpone.

– Recipe by Charlotte Ree for Williams-Sonoma (@charlottereepr). If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. 

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Foodie Friday: Creamy coconut dhal

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Today’s recipe is fromScreen Shot 2016-07-14 at 11.31.15 AM

My vegan creamy coconut dhal has hit the jackpot. This creamy, coconutty, mildly spicy lentil curry, is made from some of the best healing ingredients: ginger, chilli, turmeric, coriander and garlic. Coconut dhal (or dal) is one of my favourites and it is surprisingly the simplest. It really is a dish that will cost you no more than $8 (if not less) to make for four people.  A great one to make this weekend, freeze the rest for the week.

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There are so many benefits to using fresh herbs and spices in your food. They can aid bloating, inflammation, high blood pressure, colds and flu and fresh turmeric is a winning spice for digestive disorders. The fresh coriander leaves are a high source of vitamin C and will be able replace any vitamin C that would have be lost during cooking.

Best served with flat bread, rice or freshly steamed veggies. Serves 4.

Ingredients

  • 200g red lentils, washed until water runs clear
  • 1 thumb fresh turmeric (or 2 tsp turmeric)
  • 1 tsp cinnamon
  • 900ml cold water
  • 1 tin organic coconut milk
  • 1 tsp sea salt
  • 1 tbsp coconut oil
  • 1 red onion, finely diced
  • 1 red chilli, finely sliced
  • 2 garlic cloves, crushed
  • 3 thumbs ginger, grated
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tin tomatoes
  • 1 veggie stock cube
  • 1 bunch coriander to serve

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Method

  1. In a large sauce pan, add the washed lentils, 900ml cold water, turmeric and cinnamon. Let it boil for about 25-30mins until lentils are soft/mushy.
  2. When lentils are cooked, add coconut milk and pinch of sea salt, be sure not to boil, but let it simmer until it has thickened.
  3. In a frying pan add coconut oil, followed by onions and chilli, let it fry on a medium heat until soft, before adding ginger and garlic. Let it sizzle for a couple more minutes before adding the cumin and garam masala. Toss and let the flavours all blend for 3-5 minutes.
  4. Add tinned tomatoes, stock cube and 1/2 cup water. Bring it to the boil then let it simmer for 5-7 minutes before adding it back to the coconutty dhal. Stir in well, season with a little more salt if needed and then finish with a good garnish of coriander.

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Foodie Friday: Greek style stuffed capsicum

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Today’s recipe comes from Rosie at By Rosie (formerly The Rosedog Blog)…

“My Greek-style stuffed capsicum is a winning meatless feed. The filling is made from raw whole buckwheat, homemade spicy tomato, chipotle and turmeric sauce topped with a strong Greek feta and baked in the oven. Served with a squeeze of fresh lime.

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Raw capsicums have the highest levels of vitamin C in any fruit or veggie around (sufferers of colds and flu, you need to be eating these raw). Buckwheat (gluten-free) is a brilliant seed which allows slow release energy throughout the day. Perfect for people with diabetes, it will help maintain a steady environment with a slow release of glucose. Turmeric is the God of all spices, known to be anti-inflammatory, anti-microbial, anti-bacterial and anti-fungal.”

Serves 2-4

Ingredients

  • ½ cup whole raw buckwheat
  • 1.5 cups cold water
  • 2 Lg Capsicum
  • 1 Tbsp coconut oil
  • 1 red onion, finely diced
  • 2 Thumbs raw turmeric, finely grated
  • 2 garlic cloved, minced
  • 1 red chilli, finely chopped
  • 2-3 chipotle chillies in abodo sauce (or 3-4 tsp chipotle chilli)
  • 1 tin diced tomatoes
  • Sea salt and pepper
  • ½ bunch coriander leaves, roughly chopped
  • ½ cup Greek feta, crumbled
  • 1 Lime, squeezed (to serve)
  • 2 Tbsp Greek Yoghurt (optional to serve)

Method

  1. Pre-heat oven to 180c. Rinse the buckwheat in a sieve before adding to a medium saucepan with 1.5 cups cold water. Bring to the boil before letting it simmer for about 20-25 minutes (until buckwheat is soft but not mushy).
  2. Whilst the buckwheat is cooking. Pop the whole red capsicums (stalks and all!) on a baking tray and place in the oven for 5-7 minutes.
  3. During this time, grab a large frying pan, add coconut oil, when melted add onions, garlic and turmeric and lightly fry until soft and fragrant.
  4. Add the chillies (fresh and chipotle) and heat for a further 2-4 minutes.
  5. Add tin of tomatoes, 1/2 re-fill the tin with cold water and add to sauce mixture. Bring to a boil, then slowly simmer until sauce has thickened (probably around 10-15 minutes). Add salt and pepper. Season to taste.
  6. Remove capsicums from oven, chop in half and remove stalks and seeds (be careful not to burn hands). Place back on baking tray.
  7. Buckwheat should be cooked by now. Remove any excess water by using a sieve. Rinse quickly in cold water, pop to one side.
  8. If sauce has thickened and all excess water has boiled off, add the buckwheat to the spicy tomato sauce. Stir well before adding half of the coriander leaves.
  9. Evenly distribute stuffing into capsicum. Sprinkle with feta and pop into oven for 20-25 minutes. Serve with final sprinkling of coriander and a wedge of lime squeezed over. Optional couple of dollops of Greek yoghurt to serve.

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Foodie Friday: Roasted prosciutto chicken parcels with leeks

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Today we have another simple, quick, tasty and nutritious recipe thanks to Rosie at The Rosedog Blog.

Rosei says: “Wrapped chicken breast in finely sliced prosciutto, gently roasted on a bed of leeks and thyme, is not only a perfect quick alternative to the Sunday roast, but it is great for any night of the week. This impressive number uses just six ingredients and takes a maximum 35 minutes in the oven. The prosciutto wrapped around the chicken keeps it moist and succulent, whilst its saltiness provides great flavour for the leeks.”

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Serves 1

Ingredients

  • 1 leek, finely chopped, into 1/2cm slices
  • 2 tbsp coconut oil
  • 4-5 Sprigs of fresh thyme
  • Fresh ground pepper
  • 1 organic chicken breast
  • 4 slices of prosciutto

Method

  1. Pre-heat oven to 190c. In a small roasting tin, add sliced leeks, coconut oil, a good sprinkling of freshly ground pepper and half the leaves from the thyme sprigs.
  2. Carefully wrap the chicken in the four slices of prosciutto, ensuring that it is all covered. Pop on the bed of leeks. Bunch the leeks up around chicken.
  3. Place in the oven for 25-to-35 minutes depending on the size of the chicken breast.
  4. Once cooked, leave to sit for 5 or so minutes. Serve sliced into thick chunks with the rest of the fresh thyme leaves on top.

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Foodie Friday: Spelt crepes with mulled wine poached pears

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This week’s recipe is by Jennifer Jenner, photographer, stylist and commercial recipe developer. She blogs unprocessed, allergy-friendly recipes with a creative twist over on 84th & 3rd.

Jennifer says: ” I am unapologetically addicted to brunch. There’s something so perfect about a meal that can be eaten any time from mid-morning well into the afternoon — and to me, brunch has always carried a relaxed connotation. The weather in Sydney at the moment is still unseasonably warm, however the gradually cooler evenings are a persistent reminder that winter is well on the way. There are few better ways to hide away from the cold than with hot mulled wine — and using it for brunch may be one of the best ideas I’ve had in ages!”

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Serves 4

Ingredients

For the crepes:
  • 1 1/2 cups almond milk (370ml)
  • 3/4 cup water (187ml)
  • 3 eggs
  • 3 tsp oil
  • 1 1/2 cups white spelt flour (165g)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
For the pears:
  • 4 firm pears
    1 cup red wine (250ml)
  • 1/2 cup orange juice (125ml)
  • 2 cups strong tea (500ml)
  • 1 cinnamon stick
  • 5 whole cloves
  • 5 black peppercorns
  • 1 slice fresh ginger
  • 2 Tbsp maple syrup (40ml)

Method

To make the crepe batter whisk together milk, water, eggs and oil. Add dry ingredients and whisk until smooth. Allow batter to rest while you make the pears.

Peel pears, cut in half and remove core. Place in a medium saucepan with all remaining ingredients (wine through syrup) and bring to the boil. Reduce heat to a very low simmer and cook for approximately 20 minutes until tender when pierced with the tip of a knife.

If you have time, cool pears in poaching liquid before removing – if not remove while hot – then bring poaching liquid back to the boil. Boil 20-30 minutes until syrupy and reduced to about 1 cup. Pour a spoonful or two of the syrup over the pears and strain the rest into a serving jug.

Preheat a crepe pan or non-stick skillet over medium-low heat and wipe with a lightly oiled paper towel. Pour in a scant 1/4 cup crepe batter and swirl pan to coat evenly. Cook 90 seconds, flip and cook a further 90 seconds. Repeat process until all batter has been used.

To serve, fold crepes in quarters and stack 3 or 4 on a plate. Top crepes with slices of poached pear, mulled wine syrup, and a dollop of yoghurt/coconut cream/ice cream/whipped ricotta if you wish.

Cook’s notes

  • Black tea or chai tea work well, but for a deeper red colour use a fruit tea that contains hibiscus flowers.
  • Wine can be substituted with an equal quantity of tea or fruit juice. If using juice you may want to reduce the maple syrup.
  • Pears and crepe batter can both be made in advance – reheat pears in syrup before serving, allow batter to sit at room temperature for 30 mins before cooking.

–Find Jennifer on Instagram (she often takes part in our #7vignettes challenge), Facebook and Snapchat.

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Foodie Friday: Healthy Natty’s Spicy Chickpea & Vegetable Stew

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I’ve been getting into cooking a bit more lately and food blogger Healthy Natty’s Instagram pix always make healthy food look so damn delicious and easy! I just had to ask her to share a recipe and she went one further and created a new one just for us! “It couldn’t get more me than this: fast, one pot, vegetarian, super healthy, adaptable (you can be experimental with the veg), can be eaten alone or with sides or as a side etc. Me on a plate!”

Enjoy!

CHICKPEASTEW1-LOWRES-HEALTHYNATTY

Ingredients

  • 2 tablespoons of olive oil
  • 2 brown onions, finely diced
  • 1 medium zucchini, finely diced
  • 2 carrots, grated
  • Juice & rind of 1 lemon
  • 1 clove of garlic, crushed
  • 1 bunch of fresh coriander, stems finely chopped & leaves reserved
  • 12 button mushrooms, quartered
  • ½ a teaspoon of dry ginger
  • 4 teaspoons of cumin
  • ½-1 teaspoon of cayenne pepper (depending how hot you like your food)
  • 2 cans of cooked chickpeas, rinsed
  • 1 can of crushed tomatoes (+ 1 can of water)
  • Chilli, lemon wedges, Greek yoghurt & coriander leaves, to serve

CHICKPEASTEW3-LOWRES-HEALTHYNATTY

Method

1. In a large, deep fry pan, add the olive oil, onions, zucchini, carrot, lemon rind, coriander stems, and mushrooms. Fry on a medium heat until the onion is softened.

2. When the onion is soft, add the garlic, cumin, cayenne pepper and ginger. Stir until fragrant.

3. Quickly add the crushed tomatoes and water.

4. Slowly bring the boil and then simmer for around 20 minutes, or until the zucchini is tender.

5. Add the chickpeas and cook a further 5 minutes. 6. Serve with coriander leaves, freshly squeezed lemon juice, chilli and Greek yoghurt (and some rice, quinoa or couscous!).

Serves 4-6

Check out Healthy Natty’s fab blog | Check out all our recipes

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Phoodie Friday: 3-Ingredient Warm Nutella Fudge Cake

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This week, we’ve renamed Foodie Friday Phoodie Friday in honour of food blogger Marie Phitidis from Phoodie. This week, she’s sharing a ridiculously easy dessert with us! Quick, simple and Nutella: what’s not to like?!

AAAARET

Ingredients

To make a 20cm square cake

  • 1 and 3/4 cups Nutella (you will need to save 1/2 cup Nutella to use as icing)

  • 2 eggs

  • 1/2 cup plain flour, sifted

ABRRRET

Method

  1. Preheat the oven to 175 deg. celsius

  1. Place 1 and 1/4 cups of the Nutella, the eggs and the flour in a bowl and whisk together with a fork until combined. (Note: the remaining 1/2 cup of Nutella is to be used as icing).

  1. Transfer to your baking paper lined tin and pop into the oven for approx 25-to-28 mins. Test with a wooden skewer and remove from oven when skewer comes out clean.

  1. Allow to cool (you want it just warm) and then add the 1/2 cup Nutella to the top of the cake as icing.

Enjoy!

Stores for up to a week in Tupperware out of the fridge.

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Food blogger launches coastal tableware collection

Running the successful food blog, My Beach Kitchen, for Kelly Lowdon it seemed like a challenging but natural progression to develop her own tableware range.

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Wanting to design products that were versatile, functional and understated, Kelly’s biggest goal was to create a collection that encouraged people to cook and share food with their friends and family. “When you share food, you share love, friendship and kindness,” explains Kelly. “When I cook, no matter what or who it is for, it always comes back to that.”

My Beach Kitchen

My Beach Kitchen 2

Living with her husband and three kids in the beach town of Jan Juc, her coastal lifestyle and country Victoria upbringing is reflected in the range of enamel serving ware and wooden chopping boards and spoons. Designed locally in Torquay, the products come in a range of coastal inspired colours.

2 My Beach Kitchen

The process of creating and launching the range has come with many lessons for first-time designer Kelly. “Be patient, don’t rush and take time every now and then to step back and look at where you are at, where you have come from and if you are headed in the right direction. You need to start every week with some type of plan, but you also need to be flexible, because having a family means every week is very unpredictable!”

Kelly
Kelly

A far cry from where she thought her career was heading — she previously worked as a marine guide in Queensland — Kelly always knew creating amazing food to be enjoyed by friends and family was where her passion lay. Loving that she can spend her days with her young family, whilst exploring her desire to create inspiring food and homewares, she can’t wait to see where this road takes her.

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