Saturday, August 1, 2015

Banana Buckwheat Pancakes

These banana buckwheat pancakes are a regular weekend breakfast in my household. Naturally sweetened with mashed banana, and made with gluten-free buckwheat flour which is high in protein, these pancakes keep you feeling full for hours.

Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a "complete" protein.

Serves 2

Ingredients: (use organic and free-range where possible)
2 eggs
2 bananas, mashed + 2 extra for frying, sliced
1 tsp vanilla essence
1/2 cup milk (I used rice)
3/4 cup buckwheat flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
butter or coconut oil


  1. Place the eggs, 2 bananas, vanilla essence and milk into a medium mixing bowl and mix well with a whisk or electric beaters. 
  2. Heat a heavy skillet and a regular frying pan over a medium heat, while making the batter and preparing bananas for frying.  
  3. Add the buckwheat flour, baking powder, soda and pinch of salt to the wet ingredients and mix until combined.
  4. Add a teaspoon or two of butter to the heated skillet and add the sliced bananas, cook until nicely browned and caramelised on both sides. 
  5. Meanwhile add a teaspoon of butter to the frying pan and pour the pancake batter into the pan making three small pancakes at a time, when they start to show holes on the top, and they look brown on the bottom, flip them over and continue cooking for another minute or two. 
  6. Once all the pancakes are cooked, divide between two large plates layering with the cooked banana as you go.
  7.  Drizzle with the liquid honey  and serve with freshly whipped cream, coconut yoghurt or greek yoghurt. Enjoy! 

Sunday, July 5, 2015

Leek Potato & Parsnip Soup with Thyme

As some of you know the last few months have been an extremely busy time for me as I have just completed my first semester at university where I am studying for a bachelor of naturopathic and herbal medicine alongside a diploma in nutrition. While this has been an incredible six months, all of the assignment writing and exams have taken me away from sharing recipes with you! I am currently on holidays which means I can finely get back into the kitchen.. During the last few months soup has been my saviour, as it is fast and easy to make while still packing a nutritious punch, which brings me to the recipe I share here with you today. This leek, potato and parsnip soup with thyme is delicate and silky smooth, it is nourishing, satisfying, and full flavoured. It is naturally gluten-free and I have included dairy-free and vegan options. Enjoy!

I serve this beautiful soup with wholegrain or gluten-free toast lightly brushed with olive oil, crushed garlic and chopped parsley.

Serves 4

Ingredients: (use organic where possible)
2 Tbsp butter or coconut oil
4 cloves garlic, peeled and chopped
2 large leeks (outer leaves removed), washed and sliced
4 large floury potatoes, peeled and cut into cubes
2 turnips, peeled and cut into cubes
5 cups good quality vegetable stock
1/2 tsp freshly ground black pepper
1 tsp garlic salt
Handful of fresh thyme, washed and removed from stem
1 cup milk (leave out for vegan/dairy-free option and add 1 extra cup of stock)
Greek yoghurt to serve


1. Bring a medium heavy bottomed saucepan to a medium heat and add the first five ingredients.

2. Saute the vegetables for five minutes or so adding a little stock to prevent sticking if needed.

3. Add stock pepper, garlic salt and half the thyme, cover and simmer for twenty minutes or until potatoes and turnips are tender. 

4. Take off heat and add the milk (or extra stock) and remaining thyme, ladle into blender and blend until smooth.

5. Serve with a dollop of greek yoghurt and a sprig of fresh thyme.

Wednesday, April 22, 2015

Coconut Cream Bircher Muesli ~ Vegan

I've loved Bircher Muesli ever since I was a kid, my mum used to make it using fresh cream and yoghurt. For this recipe I have used coconut cream in-place of dairy which blends perfectly with the tartness of the lemon and natural sweetness of the fruit and honey. I personally like to lightly toast the nuts and seeds as I feel it enhances their flavour but you can leave them raw, the choice is yours.

Serves 1

Ingredients: (use organic where possible)
1/2 cup coconut cream (I use kara coconut cream as it is the best!)
3 Tbsp quick cook oats (use gluten-free oats if you have a gluten intolerance)
2 Tbsp fresh lemon juice
1 tsp honey or maple syrup for vegan option
1 apple, washed, core removed, grated
1 Tbsp sunflower seeds
1 Tbsp walnuts
1 Tbsp sultanas
1 tsp chia seeds


  1. Place the first five ingredients into a bowl and mix together.
  2. If you like your nuts and seeds lightly toasted do this in a skillet over a medium heat, allowing them to cool before adding them to your muesli.
  3.  If you prefer them raw add them directly to your muesli along with the sultanas, mix together and sprinkle with the chia seeds before serving. 
  4. You can also leave it covered in the fridge over night for a super quick breakfast in the morning. Enjoy :)

Friday, March 6, 2015

Balsamic Roasted Buttercup & Red Onion Salad with Feta and Rosemary

In this delightful Autumn salad, I have brought together some of my favourite flavours. Balsamic roasted buttercup and red onion are tossed with creamy feta, fresh baby spinach and avocado. Finished with a light, tangy dressing and toasted pumpkin seeds. This salad makes a wonderful side dish or light lunch.

Serves 2 mains or 4 sides

Ingredients: (use organic where possible)
1/4 buttercup squash, washed and cut into wedges (not peeled)
2 red onions, peeled and cut into quarters
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp fresh rosemary, chopped
garlic salt
freshly ground pepper
150g feta (leave out for dairy free and vegan option)
1 avocado, peeled, stone removed and diced
2 large handfuls baby spinach, washed
1 handful pumpkin seeds

4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
freshly ground black pepper
garlic salt
1 tsp honey (maple syrup for vegan option)

Preheat oven to 180°C. Place the buttercup wedges and onion onto a baking tray, drizzle with olive oil and balsamic vinegar, sprinkle with rosemary, season with garlic salt and pepper. Bake for 20 - 30 minutes or until they are smelling aromatic and looking golden and caramelized. Remove from oven and allow to cool for 10 minutes before adding to the salad.

While the buttercup is roasting, bring a skillet to a medium heat, add pumpkin seeds and toast until they make popping sounds and are light golden brown, remove from pan and set aside.

Place all dressing ingredients into a jar with a screw top lid, shake for a few seconds to bring the dressing together.

In a large bowl, arrange salad ingredients (reserving the seeds for the top), drizzle with dressing, lightly toss to combine ingredients and sprinkle with the toasted pumpkin seeds.

Monday, February 9, 2015

Sautéed Kale & Mushrooms with Lemon & Thyme

This simple sautéed side dish is incredibly versatile, I like to serve it alongside grilled chicken or fish. The punchy flavours of the thyme and lemon really complement the earthiness of the mushrooms and kale. It doesn't get more simple than this!

Serves 2 large 4 small

Ingredients: (use organic where possible)
2 Tbsp olive, coconut oil or butter
1 large bunch of kale, washed, stems removed, chopped
2 large handfuls button mushrooms, wiped clean and halved
2 cloves of garlic, peeled and crushed
2-3 Tbsp quality vegetable stock
juice from 1/2 lemon
small handful of fresh thyme
freshly ground black pepper
sea salt

Heat the oil over a medium - high heat in a heavy bottomed skillet.

Add garlic and mushrooms sauté for 3-5 minutes before adding the chopped kale and vegetable stock.

Continue to sauté the mushrooms and kale for a further 3-5 minutes until kale is nicely wilted and tender.

Remove from heat and finish the dish with the thyme, lemon and seasoning to your liking.

Tuesday, December 23, 2014

Almond & Buckwheat Christmas Spice Cookies

I've been doing some last minute Christmas baking, and I came up with these wholesome and delicious almond and buckwheat spice cookies. They are perfectly crunchy with a slightly nutty texture, and warmly spiced just how Christmas cookies should be! They are naturally sweetened with coconut sugar and are also gluten and dairy free.. Merry Christmas everyone!

Makes 45 - 50 cookies (depending on the size of your cutters)

Ingredients: (use organic and free range where possible)
1/2 cup butter softened or coconut oil
1 cup coconut sugar
3 egg yolks
1 cup buckwheat flour + extra for dusting
2 1/2 cups almond flour
2 tsp mixed spice
1 tsp ginger powder
1 tsp cinnamon powder
1 tsp vanilla essence (the real stuff)
1/4 tsp sea salt

Preheat oven to 180°C, line two baking trays with baking paper.

Cream butter or coconut oil with sugar using hand beaters, food processor or a whisk, add all remaining ingredients and combine.

Once the dough is fully mixed, form into a ball and wrap in cling film. Place it in the fridge for approximately 15-20 minutes to firm up before cutting.

Using the extra buckwheat flour dust your bench top. Using a rolling pin roll the dough until approximately ¼ inch thick. You can place a sheet of baking paper over the top of the dough to prevent sticking.

Using a cookie cutter cut out shapes and place onto baking trays. Continue to roll the remaining dough back into a ball and cut into shapes until all of the dough has been used.

bake for 10-12 minutes or until the cookies turn a golden colour.

Remove from the oven and allow to cool slightly before moving. Store in an air tight container

Saturday, November 15, 2014

Sweet Papaya & lime lassi

I whipped up this papaya and lime lassi while in Bali a few weeks ago. I find a good lassi to be so deliciously refreshing on a hot summers day. Although mango is traditionally the most popular flavour, I love the rich and buttery taste of a good papaya, complemented with the tanginess of yoghurt, lime and the slight sweetness of honey, simple and delicious!

Serves 2

Ingredients: (use organic where possible)
3 cups fresh papaya, peeled, deseeded and chopped
1 cup yoghurt or coconut yoghurt
juice from 1 fresh lime
handful of ice
3-4 Tbsp water
2 tsp honey

place all ingredients into a blender and blend until smooth, serve at once!