Roasted Veggie Time


Although the sun has been shining A LOT as of late, I’m not being fooled.  Autumn is definitely on its way and with that, the joy of comfort foods returns. Oh yes, I am the first to admit to being a lover of all things cozy and would happily have stew, curry and broth in the sofa on a daily basis from mid-September to mid-March. However, if there was to be one favorite dish on the Autumn menu, a humble plate of roasted vegetables would score top marks for three very valid reasons.  Continue reading “Roasted Veggie Time”

Your Gut Rules


We all know the importance of a healthy gut. From the gut stems our well being and immune system and more times than not this is the perfect place to start when you are searching for radiant health. If you don’t already take a good Pro-biotic each day then perhaps you should consider it for your family. There are children friendly versions in most health food shops. Pro-biotics are friendly bacteria and yeast which lives in our gut and keeps us healthy and balanced – and we simply do no get enough of it in this age of convenience foods and mineral depleted soils.

Continue reading “Your Gut Rules”

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It is starting to feel like spring outside, finally, and what better way to start the morning than green juice and avocado crackers with sliced tomato. Our available juice ingredients today were a cucumber, a broccoli stem, 1/4 of a celery, 2 handfuls of spinach, 2″ ginger (BIG piece) and 1 pear, topped up with lots of coconut water. It made for such a refreshing tonic which even my visiting auntie enjoyed 🙂 She is joining the green wave and has promised to unpack her juicer which is still in its original packaging in a cupboard. Very exciting!


So far I am very pleased to say that my family is adopting the green juicing with gusto and hopefully spreading it to others on the way. Because that is how it works – what we care about we share with those we love and on it goes, spreading like rings on the water. Happy Tuesday x


Pic n mix lunch

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I find that in order to stick to a greenish diet without deviating, it is pivotal to have most ingredients prepared and available at a moments notice. It has got to be easy and it has got to be quick. Make it complicated and you’ll head for the cheese sandwich and bag of crisps before you know it.

Instead, think yesterday’s cooked quinoa or a bit of left-over brown rice, think a bowl of cherry tomatoes that can easily be chopped and mixed with some olive oil, sea salt, basil and apple cider vinegar. Add to that some fresh greens just waiting to be steamed for a minute or two (kale, spinach, asparagus etc). Perhaps even a bit of left over fish from last nights dinner. All of these ingredients enables you to whip up a fab lunch in a jiffy. Top it all off with freshly made dressing and you have yourself a meal that means business. Here is what I did for a recent lunch:

Pic n mix lunch:

5 cherry tomatoes roughly chopped up

Bit of basil

1 charlotte onion, finely chopped

Olive oil, big glug

Apple cider vinegar, 1 tbsp

Sea salt to taste

Chilli flakes to taste

Handful of kale

Handful of spinach

Toasted sesame seeds

Small bunch of baby asparagus

1 cup of quinoa

1 piece left over salmon


1″ ginger root

1 tbsp miso paste

2 tbsp olive oil

2 tbsp soy sauce

1/2 lime

1/4 to 1/2 cup of water

sea salt to taste

Mix the chopped cherry tomatoes together with the onion, basil, salt, pepper and apple cider vinegar – let sit for a few minutes to infuse. In the meantime steam kale and spinach for a couple of minutes until wilted. Remove and put on plate to chill slightly. When cooled down add the toasted sesame seeds on top. Put asparagus in the steamer, same water, and steam for a minute or two. Turn off heat and put to side to cool slightly. With a hand blender mix all the ingredients for the dressing until desired consistency. This takes approximately 1 minute.

Arrange the salmon, veggies and quinoa on a plate and drizzle dressing liberally. Enjoy x