Tuesday, 2 September 2014

Almond milk and VEGAN MOFO

Its vegan mofo again!!

It is my second year running and last year was a so much fun. I will admit it was challenging and I think this year it will be even harder as I am working so much but I am excited to give it a shot!
I am going to try and post 20 times this month!! ARGGGG
Its such an awesome opportunity to find vegan blogs and bookmark a million recipes to try. If you are keen to get some amazing new ideas and read about hundreds of other vegans around the world you should like them on facebook and you can get a daily 'round up' of all their favourite recipes for the day.

I got a vitamix for my birthday so naturally one of the first things i wanted to make in it was Almond milk. I just love fresh almond milk, Ice cold and slightly sweetened with dates. I find it to be a completely different drink to the stuff you get in the carton. Not even comparable.

This is beyond easy to make and you can make it with basically any nuts you like. Hazelnuts, cashews and macadamias work amazingly well. You will need a good blender and a nut milk bag though (or a piece of muslin cloth).

Almond milk

1 Cup almonds (soaked in water over night)
2 dates
750 mL fresh water

Place soaked nuts, pitted dates and water in blender and blend for about 30 seconds or until nuts are turned into pulp.
Strain the pulp and milk through muslin cloth and refrigerate.

Enjoy in smoothies, on cereal or just by the glass with ice!

I have been using the almond milk in breakfast smoothies I usually put in:
 Almond milk
Chocolate protein powder
Cacao powder
Maca powder
Soooooo yummy!!


Thursday, 28 August 2014

Ginger and Pear muffins

Firstly I want to start with some serious news.......I GOT A VITAMIX!!!

It was my birthday on monday and My boyfriend and family got me the bad ass blender.
So spoiled!
God I am excited to try out all the amazing things it can do.
I watched the entire instructional dvd and was beyond impressed.
Pay day came around and I went a bit psycho at the supermarket and the healthfood store on way too much fruit and veg. I bought a massive bag of discounted pears that were super ripe and needed to be used straight away. I made these bad boys but still have heaps left over so If you have any amazing pear recipes, let me know.

Pear and Ginger muffins


2 Cups plain flour
3/4 cup brown sugar
1/3 cup coconut oil
1 egg replacer (1 teaspoon powder beaten with 2 Tablespoons water)
1 Cup of soy milk
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 1/2 cups very ripe pears, peeled and chopped in 2cm cubes
1/2 cup slivered almonds
a pinch of salt
4 cm square piece fresh grated ginger
1/2 teaspoon cinnamon


Preheat oven to 180 degrees
Place vinegar and soy milk in a small bowl. Stir and set aside.
In a large bowl place sugar, melted coconut oil, egg replacer and ginger. Mix well.
In a separate bowl combine flour, baking soda, salt and cinnamon.
Combine milk mixture with the sugar and coconut oil mixture. Add the flour and stir till smooth.
Stir in the chopped pears and almonds.
Spoon into lined or well greased large muffin trays.
Bake in oven for bout 20 minutes.
Makes 6 large muffins.

Its kind of weird that I get a vitmaix and the next recipe I post has nothing to do with blending but I just really needed to use up these pears!
I did however make mashed potato in it the other day and it as the creamiest mash I have ever tasted!!!
My next investment will be a dehydrator. The only problem is I have absolutely no where in my kitchen to put it. Im struggling to put the vitamix somewhere. I really really need to move house!

 These muffins are deelish and the ginger in them just makes you feel warm and toasty.

Pretty pears in a bowl!

Oh and P.S. I am doing Vegan MOFO this year again which means a whole bunch of posting in the month of september. Im going to try and post 3 times a week ! Exciting. Keep an eye out.
Have a beautiful week. xxx

Tuesday, 22 July 2014

Walnut meat balls with Italian spaghetti.

A friends mum made me these meat balls about 3 years ago and they were so yum. I totally forgot about them until recently and boy am I happy I remembered.
The idea of 'nut meat' is pretty old fashion and a bit hippieish but those recipes were all the rage in the 70's and I love them.
The walnuts make a surprisingly 'meaty' texture and you don't need to add any binder to hold them together.

Wanut meatballs with Italian spaghetti


1 1/2 cups walnuts
1 1/2 cups bread crumbs
1 large onion
3 garlic cloves
2 cups button mushrooms
Dried basil and oregano
2 Tablespoons nutritional yeast

1 onion
3 cloves garlic
2 Tablespoons tomato paste
1 cup red wine
1 can diced tomatoes
1/2 red capsicum
Italian herbs
Fresh basil
Fresh thyme
1 cup water with
1 teaspoon vegetable stock

To finish-
Fresh basil
1/2 Pack spaghetti
Melty vegan cheese to serve


Finely chop onions and mushroom and fry on a low heat with 2 Tablespoons olive oil until nice and soft. Add chopped garlic and saute.
Place walnuts, yeast, herbs, bread crumbs, onion and mushroom mix in a blender and blend until you are able to ball it up in your hands. If it is too wet add some more bread crumbs.
Roll into about 12 balls and place on baking paper in a moderate oven for about 20 mins or until becoming golden.

While the meat balls are in the oven finely chop the onions, garlic and capsicum and place in a pan with a little olive oil. Add a pinch of salt and sauté until onions are see through. Add the tomato paste and cook for 3 minutes. Add the wine and the herbs and simmer for a few minutes. Add the tinned tomatoes water and stock and simmer for about 30 minutes until thickened.
Cook pasta and serve with meatballs and loads of grated cheese and basil.

They look legit don't they? It surprising how well they stay together and how much texture the walnuts give the balls.

I don't eat a lot of pasta but from now on when ever I do it will be with these little guys. YUM YUM YUM YUM YUM!!!

Tuesday, 15 July 2014

Apricot, coconut and white chocolate dream biscuits

My blogs on here are getting pretty sparse which is a real shame. I have been working 6 days a week but it isn't a very good excuse.
Today is my day off so my boyfriend and I went to our usual breakfast spot as per every week on a wednesday. Last week we thought it might be nice to try a different breakfast spot as we were getting in a bit of a rut. We went to a new cafe down the road from us that isn't vegan or even vegetarian but you can usually get something to eat at any cafe. We ordered our coffees, looked at the menu and there was absolutely nothing that was vegan or even veganisable. LAME. We drank our coffees and left, on route to our regular breakfast spot and had our usual avocado on toast with lime and green tomatoes. I will never stray again. :)

 Having the afternoon off means cooking! These biscuits are so yummy and crumbly and extremely moorish. They are also super quick to throw together.
There is one thing I have to stress about the dried apricots I use. DO NOT buy those disgusting orange, full of chemicals dried apricots you get in a bag from the supermarket. They are tasteless. Buy Turkish apricots from a health food store. They are juicy and soft and so full of flavour. They are brown rather than  the chemically, orange ones you can find. The taste is much better and make for a better biscuit!

 Just before this photo was taken I picked off all my nail polish hence the disgusting nails!

 Apricot, coconut and white chocolate Biccies


1 1/2 cups self raising flour
3/4 cups brown sugar
3/4 cup melted virgin coconut oil
1 teaspoon vanilla extract
1/2 teaspoon good quality salt (Himalayan)
1 'egg' of egg replacer
1/2 cup finely chopped dried turkish apricots
1/2 cup  shredded coconut
1/2 cup vegan white choc chips (I used sweet williams)


Pre-heat oven to 180 degrees celsius
Beat the coconut oil and sugar together in  large bowl.
Add the flour and beat again.
Add vanilla, egg replacer and salt and combine well.
Add chopped apricots, coconut and choc chips and use your hand to combine the ingredients well.
Roll into balls and place on a lines flat tray.
Using a fork, press down on each of the balls till flattened.
Bake in the oven for about 12 minutes or until golden around the outside.

Monday, 30 June 2014

Spiced Beetroot Dip

Beetroot are so unbelievably sweet at the moment so I thought beetroot dip would be the best thing to showcase these little beauties.
These particular beets were so sweet I had to add lots more lemon and salt than I normally would just to balance out the flavours!

Spiced Beetroot Dip


3 large beetroot
1 large clove of garlic 
1 lemon, juiced 
2 Teaspoons ground cummin seed
2 Tablespoons of Tahini 
2 teaspoons apple cider vinegar
Salt to tast 
About 1/4 cup olive oil

Bake, peeled beetroot in a moderate oven until soft when poked with a fork. (about 35 minutes) 
Combine all ingredients including the beetroot in a food processor and blend until a good 'dip' texture. 
Refrigerate and serve with crackers.

Note: I made this with very sweet beetroot that were perfectly in season so adjust the lemon according to taste. 

 I promise I didn't mess with the colours between these two photos.
 Look at the difference. I think it must have been the beets oxidising after i blended them.  WEIRD!

I usually get a really upset stomach when I eat beetroot. Like really upset. Once after eating it I though my appendix were about to rupture. I have read a bit online about it and apparently its not that uncommon for it to affect the stomach. Anyone else get this when they eat it?

I find it hard to resist though so I just put up with the pain! ;)


Tuesday, 27 May 2014

Thai, kaffir lime, ginger and coconut raw balls!

Just a little post today and a little recipe.
I have been making different flavoured raw ball almost everyday for a week. They are just so easy and pack such a punch of flavour.

I made chocolate, chilli and orange flavour a few days ago but my boyfriend liked them so much he ate them before I got to photograph them. :(  They are his favourite. I think my favourite flavour is the apricot.
I will post the recipe for the chocolate ones here too.

Heres the recipe

Thai kaffir lime, ginger and coconut raw balls


4 large mejool dates
1 1/2 cup coconut flakes
1 teaspoon shredded kaffir lime leaf (I used the stuff in the jar as it is soft)
3 large pieces of finely chopped crystallised ginger
1/2 rind of a regular lime
2 Tablespoons agave
2 Tablespoons melted coconut oil
pinch of Himalayan salt

Combine all ingredients in a food processor until malleable.
Roll into balls and refrigerate over  night.

Heres the recipe for the orange chilli ones

Chocolate, orange and chilli raw balls

5 chopped dried turkish apricots
2 Mejool dates
1 1/2 cups coconut flakes
3 Tablespoons raw cacao powder
1/2 teaspoon cayenne powder
1/2 orange zest and juice
2 Tabelspoons melted coconut oil
1/2 teaspoon himalayan salt


In a small bowl combine melted coconut oil, salt and cacao powder.
Blend all other ingredients in food processor. Add cacao paste you just made and blend until mix can be squeezed into shape and it holds.
Roll into balls and refrigerate over night.
Optional: Make a raw chocolate from cacao, salt, coconut oil and agave and coat balls. Refrigerate again until chocolate has set!!

Today I am making Chickpea tofu from besan flour! If it goes any good ill definitely post about it.


Monday, 19 May 2014

Lemon and apricot almost raw bars

Im pretty excited about these bars!
I pulled a whole bunch of lemons from a friends tree last week so I used them in this recipe. The lemons were so sweet and pungent and made these bars real tasty and fresh! 

I used melted dark chocolate buds hence the "almost" raw title. These are easily rawable though by using a recipe for raw chocolate and dipping them in that.  I just couldn't be bothered. 
These turned out chewy and sweet and the perfect snack with coffee or cuppa tea.

Almost raw lemon and apricot bars


1 1/2 coconut flakes
10 dried apricots (use the dark brown ones that are not full of chemicals)
3 Gooey mejool dates
1/2 cup raw chopped almonds
1/2 teaspoon cinnamon
1/2 teaspoon raw vanilla extract or the seeds of a vanilla bean
1/2 teaspoon Himalayan salt
2 Tablespoons melted coconut oil
Rind of 2 lemons


Combine all ingredients in a food processor. You should be able to squeeze it in your hand and it should stick together.
Roll or flatten into individual servings and refrigerate.
Cover in chocolate and refrigerate again.

I have been eating rawish lately during the day. Mainly because I have been having bad tummy issues. I have had 2 stomach bugs in a month which was awful and after 25 years I have realised that eating crap makes me feel crap so........ Im really giving up on bad stuff. Im sick of being bloated and feeling gross.

Lately I have been wanting to brew Kombucha.
My Dad used to brew it when I was a kid and no one knew what it was but lately its become pretty popular in Melbourne. I  really think it will be good for my tummy so I asked the universe for a scoby and it provided. Someone on facebook had a scoby mother and I went and picked it up a couple of days ago.
I have it brewing as I type so it should be ready in a couple of weeks. Very excited.

xxxx These are so easy to make. They honestly took about 10 mins to put together. Make em'