Almost Skinny Vegan Food

'Creamy' Sweet Chilli Dressing

2015-04-13T09:00:00.000+10:00

Sour cream, chives and sweet chili sauce are a tried and tested combination (granted they're usually on wedges) but I thought why not go for a 'creamy' dressing/sauce that uses the same delicious flavours but combines them in a way that can be used over salads or with a warm meal. This dressing is wonderfully rich and 'creamy' and packed with smoky, sweet flavour!

'Creamy' Sweet Chilli Dressing

Makes 4-6 serves

1 cup macadamia nuts (soaked in 1 cup of water overnight)

1/2 cup of sweet chili sauce

3 drops of liquid smoke

2 tbsp chopped chives

Salt to taste

1/4-1/2 cup water *optional

· Soak macadamias overnight (or for as long as convenient)
· Nuts, sweet chili sauce and liquid smoke to a high power blender
· Blend until smooth
· If desired add water as required for your purpose (leave it thicker for warm dishes and thinner for use over salads)
· Season to taste
· Chop chives
· Fold into dressing
· Enjoy over salad! (or with a warm meal)

I'd give this a try with baked potato, as a dressing for a potato salad or on a humble Green Salad, Kale Salad, or one of my fave salads:

Happy Salad

Super Green Pomegranate Salad

Tomato & Basil Salad

Love and Smiles,

Fountain Good Choice Sauces!

2015-04-09T13:02:00.000+10:00

Brought to you by Nuffnang and Fountain

As you know I usually make my sauces, I've even got a whole list of my favourites on hereand my homemade tomato sauce that's usually in the fridge but sometimes (especially while I've been working 80 hr weeks) I just want a readymade one to grab! The trouble then comes while I'm scouring the aisles, reading backs of bottles, trying to find a gluten free relatively healthy option with low(er) salt and sugar that I can just pop on my veggies and call an easy meal.

There are some good options in the Fountain GOOD CHOICE sauces rangethat you can find in the health food section of Woolworths. There are 5 different sauces, 25% reduced salt Tomato & BBQ sauces (500ml), Sweet Chilli, Hot Chilli and 50% reduced salt Soy (250ml). These fulfill my requirements, being gluten free and having no added sugar or artificial colours or flavours and sweetened with Natvia - plus they are completely affordable ($3.49) unlike some of the other options I've found at health food stores!

So how did I try them? I went old school first, like any good blogger, and tried them alone on my finger (not the smartest move with the hot chilli just quietly) then went to town using them in my recipes, working out how I could substitute them into things and make brand new recipes with them. Spoiler: 'Creamy' Sweet Chilli Dressing to come!

I tried the tomato and BBQ sauce on my Best Vegan Pizza recipe!

Millet Stuffed Mushrooms

Roast Pumpkin Salad

and roast veggies.

The sweet chilli sauce I tried on my

Chickpea Salad

and my favourtie warm veggie breakfast of mushrooms and eggplant

The hot chili sauce I tried in my

Eggplant Stack with Hot Sauce

Stay Tofu Scramble

Rich and Spicy Tomato Soup

The reduced salt soy sauce was by far my favourite, I use it more frequently than the others in dishes like my

Smoked Tofu Steak with 'Creamy' Greens and Garlic Mushrooms

Soba Noodle and Watercress Salad with Five Spice Tofu

Veggie stirfry

and in a variety of my soy dressings like the traditional chili ginger soy vinegar dipping sauce.

Then, just to make sure, I tried them ALL with

Curry Tofu Scramble

and Rice Paper Rolls

and some veggie hot dogs.

So what's the verdict? It's no secret the soy's my favourite due to its versatility but the others stand up wonderfully too and provide a great range that would keep anyone happy. All of the sauces have a depth of flavour that can be missing in commercial sauces, you can taste the complexity of onion/garlic and spice with the tang of appropriate acidity and smooth sweetness. They work perfectly with my recipes! Not too overpoweringly salty or sweet and lots of flavour- there's no reason to sacrifice taste for health!

Overall the sauces aren't as sweet as their counterparts, which makes me wildly happy. I don't usually go for sweet chilli or BBQ because they just taste like sugar to me but these ones are rich in flavour and while they have a sweetness to them they're not overly sugary (one great bonus of being sweetened with Natvia!)

As far as packaging goes I love the ease of the squeeze bottles for the tomato and BBQ sauces a little more than the glass bottles for the others but they look so much better and are the way I usually like my food packages.

I know I'll be getting these sauces again, especially the reduced salt soy and sweet chilli! I hope you like them as much as I do.

How would you choose to use one of these sauces in your cooking?

Love and Smiles,

Fruity Vegan FroYo!

2014-05-31T19:09:00.000+10:00

I've finally discovered the joys of dessert bars! I've seen them on other people's blogs for years but now I've finally found one near (enough) to me with delicious vegan options. Skinny Dippa is in Chapel street, Prahran (Melb) and it's a little slice of heaven... and totally worth the 2 trains to get me there. Ooo and I just found the vegan toffee macadamia flavour on their fb and am now planning my next trip!

I've fallen in love with this stevia sweetened vegan frozen yoghurt, I dare say it rivals my home made fruit 'ice cream' I hold so dear. Plus, they have enough toppings to make my head spin! Wheeeee :) Honestly, I felt like a kid in a candy store. A yummy healthy candy store- just perfect!

I packed my little cup with their cinnamon banana fro yo, fruity boba (popping tapioca balls with a flavoured liquid center), berry compote, fresh passionfruit, strawberries and topped it with a delicious mochi!

as you can see it took some digging to get down to the good stuff, my toppings slid down and became my bottoms but they were completely delicious none the less.

I also had the pleasure of finding some delicious vegan frozen yoghurt when I spent some time in Sydney last term break. This gorgeous watermelon sorbet is hidden underneath a mountain of bobas (can you tell I really like them?) and a lychee!

oh and the topping bar! This is actually from another place because I forgot at the other ones (my bad, I was too excited by all my options) but they're all pretty similar. I was swooning over the selection of boba (mango, strawberry, mandarin, lychee, pomegranate! mmmm. The fresh fruit is always a glorious option (grapes and strawberries are my faves) but I have a soft spot for the canned variety too. I really enjoy lychees, mangosteen, rambutan, longan, palm fruit, jackfruit etc. etc. I've found such an abundance of vegan options to enjoy.... see?

I have a feeling this is going to become one of my favourite dessert treats!
Do you like vegan fro yo? What are your favourite toppings? Anyone Melbournians have other favourite spots for me to try?

Love and Smiles,

Sour Cherry + Cacao Nut Truffles

2014-05-17T09:00:00.000+10:00

Following on from my last post, I made these delicious nut truffles for my gorgeous friend's birthday recently. They went down a treat with everyone who tried them so I just know you'll love them too!

As I told you, I made two versions with different flavours but the same nut/seed base so these are fairly similar to the Blueberry + Coconut Nut Truffles I shared with you last post.

This next version is equally delicious. The smooth, rich, gooey nut base is packed full of nutrients and enough protein and good fats to keep you satisfied and glowing with health. I went for dried sour cherries with cacao nibs, it's a wonderful combination, just think a sophisticated cherry ripe! Again, with the same nutritional boost you don't usually get in a sweet treat.

Sour Cherry + Cacao Nut Truffles

Makes 16-18 truffles
1 cup almonds
1 cup cashews
1/4 cup chia seeds
1/2 cup pepitas (green pumpkin seeds)
1/2 cup cacao nibs (+ additional to top)
1 cup dried sour cherries
1/8 cup water
Natural sweetener to taste if desired

Combine almonds, cashews, chia seeds, pepitas and cacao nibs in a food processor
Process until they are broken down into a fine crumb
Add dried blueberries and continue to process
Drizzle in water while processing until the mixture clumps and balls
Remove from processor, divide and roll into bite size balls
Leave in fridge to firm up for 30 mins
Top with additional cacao nibs
Enjoy!

I hope you enjoy these as much as we did!

Love and Smiles,

Blueberry + Coconut Nut Truffles

2014-05-10T17:12:00.000+10:00

I made these delicious nut truffles for my gorgeous friend's birthday recently. They went down a treat with everyone who tried them so I just know you'll love them too!

I made two versions with different flavours but the same nut/seed base so you'll be seeing them both pop up. These first ones are absolutely divine. I'm a huge fan of the blueberry coconut combination but with dried blueberries it just takes it to the next level! The smooth, rich, gooey nut base is packed full of nutrients and enough protein and good fats to keep you satisfied and glowing with health.

Blueberry + Coconut Nut Truffles

Makes 16-18 truffles
1 cup almonds
1 cup cashews
1/4 cup chia seeds
1/2 cup pepitas (green pumpkin seeds)
1/2 cup desiccated coconut (+ 1/2 cup for rolling in)
1 cup dried blueberries
1/8 cup water
Natural sweetener to taste if desired

Combine almonds, cashews, chia seeds, pepitas and desiccated coconut in a food processor
Process until they are broken down into a fine crumb
Add dried blueberries and continue to process
Drizzle in water while processing until the mixture clumps and balls
Remove from processor, divide and roll into bite size balls
Leave in fridge to firm up for 30 mins
Roll in desiccated coconut
Enjoy!

I hope you enjoy these as much as we did!

Love and Smiles,

Vitasoy Giveaway Winner!

2014-05-05T21:19:00.002+10:00

Congratulations to

JohannaGGG from Green Gourmet Giraffe

The winner of the Vitasoy Giveway!

I hope you enjoy your goodies!

Thanks so much to everyone else who entered.

Love and Smiles,

Jazzy Vegetarian Classics + Free Recipe! [Black Forrest Pecan Pie}

2014-05-03T20:00:00.000+10:00

Recently I was offered the opportunity to ask the gorgeous Laura, author of Jazzy Vegetarian Classics some questions and delve into her delicious recipes. Oh boy does life hand you presents when you need them most!

Her book is packed with vegan twists on American family classics. While she uses the term vegetarian she offers up a multitude of vegan recipes for us to enjoy! Laura's recipes are so in tune with my style of cooking, clean, quick, easy recipes that taste divine. Just the book for me- so I know you'll enjoy it too!

We've been slowly munching our way through her book and have especially enjoyed the Magnificent Maple Granola with Banana Whipped Topping, Coconut Oatmeal, Beautiful Basil Lemonade (so loving the drink recipes btw), Strawberry Surprise Apple Muffin, Cinnamon-Maple Mini Muffins, Fancy Peeled Salad, Coconut-Encrusted Tofu Cutlets, Cashew Parmesan, Quick Baby Spinach Salad, Summer Cucumber Salad, Paprika and Rosemary Roasted Red Potatoes, Dreamy Banana Pie, Black Forest Pecan Pie (Delicious recipe below).

There are so many amazing sauces/dressings in this book, I fear I might forget some but my other half loves the BBQ sauce, we're both nuts for the Tomato-Mushroom Gravy and the Dijon dressing, Creamy Dijon-Mayo dressing and Orange-Tahini dressing are some of my faves.

Obviously there are many many more recipes still on our 'to cook' list but these are the ones we've got through so far.

I should also mention that Laura's 'menus' are super convenient, I love having it all set out for you, it makes life much easier when time is lacking! We don't usually make them ALL (soup, salad, main, side and dessert) but having the options there allows us to choose which bits we feel like.

I just love getting the opportunity to ask cookbook authors questions and Laura was no exception. Have fun getting to know her better too!

1. What's your favorite part of a meal? (Mine used to be dessert but now it's a draw with sauces!)

I love the veggies! Baked potatoes with steamed or sautéed greens and sunflower seeds are one of my favorite meals!

2. What are your favorite summer and winter ingredients?

Summer: Fresh Basil from my garden.

Winter: Organic Kale - it is available all winter long!

3. What makes you smile in the kitchen?

Having successfully created a new recipe that tastes great and I know everyone will love.

4. What has been your biggest challenge in the kitchen?

My latest challenge has been figuring out how to make vegan pancakes...almost there!

5. You've got some great meal plans in your book. How do you go about planning a menu for a dinner party (or just yourself!)?

I think about the guest list, what they like to eat and I craft the menu around that. Then I break it down, organizing each course: Soup, salad, main dish and dessert. There it is!

6. When cooking/sharing with others do you divulge the ingredients before or after? Do you tell people it's healthy or just let them dive in?

I answer ingredient questions throughout the meal, but usually I let everybody taste each course first, because I know they will then say: YUM - then ask "What is in this dish to make it so delicious?"

7. Do you have any tips for people who think they can't cook?

Start with simple recipes. Chili is a good one. Two cans of beans (drained), 1 can of corn, (drained), 1 jar marinara, 1 diced onion, 2 teaspoons chili powder and 1/8 teaspoon cayenne pepper. Cover and simmer over medium-low heat 45 minutes, stirring every 15 minutes. You cannot go wrong!

8. How do you explain your food restrictions when ordering at restaurants?

I just say - make sure there are no animal products in the meal. No dairy, meat, eggs or fish. Then I say: Make sure that there is no chicken/beef stock, butter or cheese either - no animal products what-so-ever. Done!

9. How do you feel about the more processed vegan ingredients like sugar/oil? I notice you give low fat substitutions but still use some in the Jazzy Vegetarian Classics

I think they are fine in limited quantities.

10. If you could choose, what would your last meal be?

See question 1!

And now for the ooey gooey delicous dessert I've chosen to share with you all. You're welcome!

To finish any festive meal with a flourish, I take a cue from my mother, who always offered a homemade pecan pie as the finale for our holiday gettogethers. Now I have carried on that tradition with an innovative and tasty vegan version of this gooey, sweet treat that features a flourless crust. I must admit, I think this is the most decadent dessert I have ever created!

Black Forest Pecan Pie

Makes 8 servings

CRUST

10 pitted Medjool dates

¾ cup rolled oats

¼ cup raw unsweetened shredded dried coconut

¼ cup pecan halves

FILLING

½ cup maple syrup

¼ cup unsulphured blackstrap molasses

1 cup vegan chocolate chips

5 pitted Medjool dates

2 tablespoons vegan margarine

2 tablespoons filtered or spring water

1 teaspoon vanilla extract

1½ cups pecan halves

TOPPING

15 pecanhalves

Preheat the oven to 375 degrees F.

Put the dates, oats, coconut, and pecans in a high-performance blending appliance, and process to the consistency of soft dough. Transfer the dough onto a board and form it into a ball. Flatten the dough slightly with your hands and then use a rolling pin to roll the dough into a 10- inch round. Invert the dough on to an ungreased 9-inch pie plate. Press the dough mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust. To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scallop edge around the pie crust.

Put the maple syrup, molasses, vegan chocolate chips, pitted dates, vegan margarine, water, and vanilla extract in a blender and process until very smooth. Pour the maple mixture in a medium bowl. Fold in 1½ cups whole pecans. Pour the filling into the crust and smooth the top using a rubber spatula. Gently press 15 whole pecans into the top of the pie, arranging them in a pleasing manner. Put the pie on a baking sheet and bake for 25 to 30 minutes, or until the edges start to set and brown. Tent the pie with foil and bake for 5 to 8 minutes more, or until the pie has almost set in the middle. The filling will still be somewhat soft.

Carefully put the pie on a wire rack (the filling will be very hot!) and let cool for 1 hour. Cover and chill for at least 2 hours. Serve chilled. Cover and store leftover pie in the refrigerator for up to 3 days.

I hope you enjoy this divine pie as much as I did!

Love and Smiles,

The China Study All Star Collection- Free Recipe! {Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars}

2014-04-25T09:00:00.000+10:00

It's blog tour time! The same smart cookies who brought us The China Study Cookbook are back with this All Star Collection. You might remember my previous interview with Leanne Campbell (Colin T Campbell's daughter) and how much I enjoyed her book and this second round is no exception!

With a wide range of recipes from some of my favourite vegan chefs in one handy book this is a wonderful place to start as a new vegan or a great addition to the cook book collection of a well seasoned vegan cook. It's divided into lots of handy categories: Breads and muffins; breakfasts; appetizers and salads; soups and chilis; burgers, sandwiches and tacos; side dishes and yummy yummy desserts so no matter how you like to eat they've got you covered.

We've been eating our way through the array of delicious plant based recipes and have already hit on some favourites!: Overnight muesli, Almond Cardamon Cream Chia Pudding with Fresh Berries, Lemon-lime Green Smoothie, Spicy Almonds, Confetti Kale Salad, Caesar Salad dressing, Quinoa Salad with pistachios, Lemon-Berry Sorbet (minus the vodka), Dreamy Baked Bananas and obviously Dreena's breakfast bar recipe below.

I can personally recommend all of these recipes we've tried so far, they've all been hits! Seriously yummy hits that have been a godsend while I haven't had the time/energy to create my own new recipes. My fussy other half has been pleased with all the ones he's tried too (namely ones without veggies he doesn't like) but we've found it easy to substitute other things he does like in (e.g a brown rice version of the Quinoa salad or Spinach/Lettuce in the Kale Salad recipe)

Plus I can't wait to try a heap more! I've got my eye on the Green Papaya Salad, Perfect Pesto stuffed Mushrooms, Pineapple-Cucumber Gazpacho, Almond crusted Eggplant Cutlets, Raspberry Ganache Fudge Cake, Peanut Butter Fudge Truffles etc. etc.

I've been lucky enough to share one of the scrummy recipes from the book with you too. I hope you enjoy Dreena's delicious breakfast bars (or if you're me anytime bars) as much as we did!

These are a terrific “on-the-go” healthy breakfast or a perfect snack anytime of the day. Our whole family loves them!

PUMPKIN SEED AND CHOCOLATE CHIP OATMEAL BREAKFAST BARS

RECIPE BY DREENA BURTON

MAKES 12–16 BARS

11/2 cups rolled oats

11/4 cups oat flour

3–4 tablespoons pumpkin seeds

2–3 tablespoons nondairy chocolate chips (see Tip)

1 teaspoon ground cinnamon

1/8–1/4 teaspoon freshly grated nutmeg

1/4 teaspoon sea salt

1/3 cup brown rice syrup

1–2 tablespoons maple syrup

1/4 cup and 2 tablespoons unsweetened plain nondairy milk

Preheat oven to 350°F.
In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, nutmeg, and salt.
In a smaller bowl, combine the brown rice syrup with maple syrup and milk.
Add the wet ingredients into the dry mixture, stirring until well combined.
Transfer the mixture to an 8 × 8 baking dish or brownie pan lined with parchment paper and press it down until evenly distributed.
Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make them whatever size you like.)
Bake for 20 minutes, then remove and let cool in pan. Once cooled, use a sharp knife to fully cut the bars, then remove with a spatula.

TIP

Mini chocolate chips are great if you have them. You can also substitute the pumpkin seeds and chocolate chips with raisins, cranberries, sunflower seeds, hemp seeds, unsweetened coconut, or other dried fruit (chopped, if needed).

I hope you enjoy this breakfast bar as much as we did!
Love and Smiles,

My Soy Milk Story + Yummy 'milky' recipes

2014-04-15T09:00:00.000+10:00

Vegan Degustation Menu at Da Noi

2014-03-10T19:25:00.001+11:00

I've been working so hard lately that I've hardly had time to think about fun things! I did manage to get out to dinner for a friends birthday the other night and I can safely say if you're looking for a yummy vegan menu in Melbourne then Do Noi in South Yarra can step up to the mark. It's well priced too, coming in at $65 each for the group booking which was 5 delicious courses for us all with great veg and vegan versions. Apologies in advance for the dodgy flash phone photography- we were eating by candlelight.

Vegan Degustation Dinner at Da Noi

We started the meal off with some tomato and basil eggplant. Simple but delicious.

Then orecchiette with confit cherry tomatoes and asparagus

Next up was a smooth sweet pumpkin puree with a barley and pea 'risotto', sauteed kale, spinach, roast cauliflower, broccoli and the best roast potatoes ever!

Then citrus sorbet with an AMAZING praline on top. This was the best course of the night!

Double dessert! Wheeee!

I ended the night with spiced poached fruit with pistachio nuts and a berry sorbet mmm

So there you have my delicious night. I hope you enjoyed having a peek at our delicious meal!

Love and Smiles,

Spiced Apple and Oat Fudge Balls

2014-02-20T13:00:00.000+11:00

These little fudgey balls are two bites of seasonal yumminess. They're not too chocolatey but are full of Christmas spice with a hint of molassas. Yum! They're made with raw apple and oats rather than using all nuts and dried fruit to make them less calorie and physically dense (perfect for those looking to keep trim).

I made these to share with friends and family last Christmas (thus the mixed spices) so this recipe makes 2 batches or twice those pictured. They went down wonderfully at both functions with both adults and children being similarly enticed.

Spiced Apple and Oat Fudge Balls

Makes approximately 40 balls
2 cups rolled oats
3 large or 6 small apples
1/2 cup natvia or 10 packets of xylitol
4 tbsp cacao powder
4 tbsp mixed spices
1 cup almonds
1 cup walnuts
2 tbsp molasses
To roll in:
1/2 cup Oat flour (Grind oats in a coffee/spice grinder)
2 tbsp Mixed Spices
1/2 tsp Powdered Stevia

Core apples
process apples and sweetener until a smooth paste forms
add oats, cacao and mixed spices
process until smooth
add nuts and molasses and process until smooth
if using whole oats grind into flour
combine oat flour, mixed spices and stevia
spoon into even portions
roll into balls
roll in flour mixture
refrigerate for 30 mins + to firm slightly
Enjoy!
I would imagine these would keep well but since they were demolished within 2 days I'm not 100% sure!

I hope you give these a go, or any flavour combination with the apple oat base. I've tried a simple cinnamon, vanilla and extra chocolatey version but give anything a try, I'm sure it will work wonderfully with most combinations.

Love and Smiles,

A Day in the Life of a Herbivore

2014-02-13T13:00:00.000+11:00

This article was published in the November 2012 issue of Natural Food Magazine

A Day in the Life of a Herbivore

The term Herbivore can elicit some entertaining reactions. I’ve seen a range from understanding smiles to frowns of complete and utter confusion. Now I know they sound like dinosaurs but there are a growing number of vegetarians referring to themselves as herbivores.

Most people associate vegetarians with healthy food but in this junk food culture there seem to be endless vegan versions of unhealthy food or 'ninja vegan' options (unintentionally but conveniently vegan, like Oreos) so herbivores use this term to distinguish themselves as plant based vegetarians.

I consider myself to be a herbivore, it seems to tie 'plant based vegan diet' into a nice neat package. You may be asking, 'What's the difference?' To help answer that question here's an example of a day in my life. Now obviously there is some day-to-day variety and weekends are different, with more time and kitchen access but here's an example of day in the life of a herbivore.

We start, bright and early at 6:00am with a refreshing drink of water, either plain or with some fresh lemon juice and a dash of stevia. If it's warm I'll enjoy it cold but in the cooler weather it tastes wonderful as a hot lemon tea. The next thing that needs water are my plants, I'll head out to the garden to water my vegetables, herbs, wheatgrass and fruits- when you eat as many of them as I do every bit you can grow helps.

If I’m hungry I might make a yummy vegetable juice now, packed full of green goodness, carrots to sweeten it a little and lemon or ginger for a bit of zing. I try to make a little extra and keep in an air tight mason jar for an afternoon snack or the next morning.

The obligatory house tidy follows before some yoga in the living room with a view of the treetops. If time permits I'll try to get out for a morning walk before the work begins but on days when I have to leave quickly it's straight onto dry brushing (great for your skin and circulation) and by 7:00am I'm in the shower.

Showering with the divine smelling coconut soap makes it easy to forget that finding vegan soap can be a challenge (avoiding lanolin). My hair washing options are super simple; no-poo-ing with vinegar, bi carb and coconut oil or indulging in one of the organic shampoos available. The products in my skincare regime are something I pay close attention to; in the same way what we eat fuels our bodies the products we put on our skin are absorbed so I try to make sure everything’s as natural and chemical free as possible. The same holds true for make-up and of course I make sure everything I buy has not been tested on animals.

I get dressed, opting out of any leather, silk or wool. I try to buy ethically produced clothes (easier said than done) and visit op shops regularly. After the obligatory morning routine by 8:00am it’s time for some breakfast! (Yes, I know I’ve already had juice, that’s hydration with nutrients not breakfast) My favourite morning meals tend to be sweet- I opt for green and fruit smoothies that are a great option for when you’re in a rush, wholegrain cereals like quinoa, oats and buckwheat, yummy either warm or cold, or green salads with fruit & juice dressings. Here are a couple of delicious options. For the cooler months this warm, sweet, filling Peanut butter Banana Buckwheat tastes divine and in the warmer weather a crisp, fresh, juicy Grape, Cucumber and Spinach Salad is a wonderful way to start the day.

By 9:00I’m out the door, walking (ok sometimes running) to catch the train from the second closest station to home- it’s good to get in some incidental exercise. I use my commute to work, catch up on my overflowing google reader, and check social media and emails before continuing the walk up to my destination.

At 10:00amI’ll be immersed in work and if I’m peckish at 11:00am I’ll have a lovely cup of herbal tea and might nibble on some veggie sticks and hummus or fruit and nuts. The work continues until about 1:00pm when lunch rolls around. Usually I’ll have a super salad (aka everything remotely salad like in the fridge with an awesome dressing) or leftovers but If I have enough time grabbing lunch out in one of the many healthy veg eateries is a nice treat. I work and study with some wonderfully intelligent and informed people so conversations over lunch always lead to interesting topics and questions. Food choices- ethical considerations, local/organic, processing, fluoride, supplements, farming, woofing (willing workers on organic farms), recipes and nutrition, exercise all seem to pop up allowing for an exchange of opinions and information. I know that some people are uncomfortable sharing differing opinions; luckily I’m not! In a respectful, calm discussion I think listening to a different point of view can be great fun, thought provoking and interesting. Problems only seem to arise when ego or closed minds come to the table! As long as you respect the fact that everyone is entitled to their own opinion you can agree to disagree and walk away with a greater understanding of the other side of the coin.

After more work if I’m hungry at about 5:00pm I’ll nibble on some fruit, veggies, nuts or homemade goodies like muffins, truffles or muesli bars as I make my way home and get started on dinner! 6:00pmreveals a delicious home cooked meal like Soba Noodle & Watercress Salad with Five Spice Tofu or Vegan Mousaka with a side salad or veg. I try to make sure there’s a good balance of veg, protein, unrefined carbohydrates and whole fats like nuts, seeds, soy, and avocado. If one food group is missing the meal just don’t seem to be as satisfying or enjoyable. Speaking of which- a healthy dessert is a vital addition to my day.

7:00pm is almost my favourite time of day. I think the key to maintaining a healthy diet is not feeling deprived- so to that end I try to have a little treat every day and thoroughly enjoy each mouthful, not feeling guilty in the slightest. Chocolate is really good for you, you know! Just avoid the sugar and fat and go straight for the intensely chocolaty raw cacao. Every bite of my delicious, deceptively healthy desserts like Cacao-Coconut Nut Balls and Creamy Cacao Pudding bring a smile to my face and I’m sure to yours too. The idea that I can truly enjoy eating this way is too much for some to understand but when you can delight in foods that nourish you and taste divine what’s there to be confused about?

By 8:00pmit’s time to clean and pack a lunch of leftovers for the next day- a little bit of prep goes a long way. I usually cook double or triple portions to allow for this and freezing the remainder for those days when you really don’t feel like cooking. If I’m left to my own devices first thing in the morning I’ve been known to end up with whole cucumber and carrots for lunch, healthy but not exactly exciting. This way I have a backup instead of reaching for convenient but unhealthy foods.

9:00pm means it’s finally time to relax, blog, read, browse recipe books for inspiration for the next day’s meals and by the time10:00pm rolls around I'm more than ready for some meditation and sleep! I meditate sitting on the bed with my legs crossed and attempt to achieve some sort of mental calm, visualizing the momentum of crashing waves before sleep (as you can imagine some days are more successful than others!) Finally, my day concludes snuggling down into a cosy bed and floating off into dreams.

I hope this has made a plant based lifestyle more welcoming, it’s one of the best changes I’ve ever made and as you can see the herbivore lifestyle isn’t as scary as it might seem at first!

I hope you enjoyed that little flashback!

Love and Smiles,

The Healthy Vegan Lifestyle

2014-02-06T13:00:00.001+11:00

This article was published in the October 2012 issue of Natural Food Magazine

The Healthy Vegan Lifestyle

The problem with the label ‘healthy’ is that people often hear ‘bland, dry vegetables’. Similarly, ‘vegan’ tends to translate as ‘highly restricted, weird food’. My focus is helping people find healthy, vegan food they LOVE to eat! Life is short and there is absolutely no reason you should not enjoy your food and be healthy at the same time.

The main reaction to my diet is “so what DO you eat?” While my plant-based diet contains a multitude of vegetables, fruits, nuts, seeds, grains, legumes and limited soy, the endless combinations of these ingredients create a delicious array of meals that never fail to make me smile. The first question is usually quickly followed by: “Oh, I could NEVER live without X (insert cheese, bacon, sugar, bread etc.)” It is concern for the addictive foods that is always raised; sugar, fats and carbohydrates always seem to pop up and have a special place in people’s minds.

Admittedly, incorporating some natural sugars, healthy fats and whole grains in your diet is a must, however I am in no way suggesting eating copious amounts of refined sugars and processed fats (if you cut out everything you’ll just end up hungry and depressed). The best solution is to enjoy small amounts of healthy sources of fats, sugars and carbohydrates daily.

So what naturally healthy substitutes are there to these three potential dietary sins?

Sugar- Fruit is sweet. Somehow many of us have lost that knowledge. If you stop eating sugar and artificial sweetener, you will realise just how sweet fruit is! Fresh fruit is delicious and dried fruit is a concentrated source of sugar that can be used in many recipes.

Fat- Nuts, seeds, avocado and coconut are a great source of fats and nutrients. They’re delicious and can transform a meal from something nice to something really special. Plus, they’re great for your brain, hair and skin!

Carbohydrates- There are plenty of gluten free/low gluten grains that you can enjoy. Try brown rice, millet, buckwheat, quinoa and amaranth - just to name a few. Then there are beans, lentils and starchy vegetables like potato, sweet potato, turnip, swede and celeriac to make a filling and satisfying meal.

The next thing that comes up is usually the longevity of this lifestyle: “So you’ll be off this diet by Christmas, right?” No. I’m not on a diet, I’m eating healthy! This is a life goal, not a sprint to the next little black dress occasion. Numerous indicators can measure health but to me quality of life is my yardstick. Do I feel good eating this way? Yes. Has my heath improved? Yes. Have my allergies disappeared? Yes! There is no way processed ‘food-like’ products can make you feel this good. The tremendous feeling of lightness, power and happiness that good health brings is a right we all have and the fact that so many people have lost touch with the knowledge of just how good they can feel is shocking.

The change to a healthy lifestyle can be a huge leap for some, but why not take baby steps in the right direction? No one is going to be disappointed if you just try your best, and you know your body will love you for it! The questions and reasons people give to justify their standard diets amused me somewhat, so I thought I’d share a few.

“But you could never eat out again!?” Of course I can! There are so many vegan-friendly places that serve delicious healthy meals; you just need to do a little google-searching to find them.

“Don’t you crave meat/sugar/junk?” Of course I do, I’m human. The smell of some foods is still appealing, but ‘food-like’ products don’t even look edible anymore. The junk foods that saturate our world tend to just look dry, oily or likely to induce a migraine and stomachache. The longer you can avoid processed food the easier it gets, I promise. Make sure you’re well nourished, hydrated and full of good healthy, yummy food and the cravings will disappear. Having said that, if I really feel like something, I’ll ‘vegan-ise’ and ‘health-ify’ it. Try finding healthy alternative ingredients or recipes - there are so many options these days!

“But fish isn’t chicken! Fish isn’t meat?” No, no it is not, but neither is it a plant.

“You need meat to live!” Well, apparently not if I’m standing before you answering this question…

“But you have to eat cows to stop them farting methane” Just...no.

“If you don’t milk cows their udders will EXPLODE!” Also, no. But if you shoot them up with steroids and hormones they will get extremely swollen.

“So would you eat human meat?” Possibly, if I was dying of starvation… I realise that this question sounds ludicrous, but that doesn’t stop it from being asked.

The ridiculousness of such comments serves to show just how big a leap the change to a healthy lifestyle can be. Whether you decide to jump in with both feet or dip one toe in the water, making a change in the right direction will always help! The major change needed for a healthy lifestyle is being informed about your food choice; soak up all the knowledge you can. I know at times the conflicting sources can all get too much, but if you stick to eating whole natural foods with as little processing as possible you can’t go far wrong. If in doubt think about it this way. Fresh, natural food goes off. It's not something that will sit on the supermarket shelf for years unchanged. The food that will nourish you is alive and consequently rots. This is a good thing! Try to buy fresh food frequently to keep your meals as nutritious as you can.

The motivation to start cooking can be found in many places, do cook books inspire you? (yes, even regular ones) Why not use a recipe as a starting point and switch out some ingredients to make it good for you? You can use pretty much any recipe as inspiration for a meal- you may not end up with an exact replica, but the flavor profile and textures will remain intact. If you like shopping then why not let the ingredients that look best inspire your cooking? Just got for a wander through the grocers and pick the things that sing out. Don’t be scared to try new things, once you know which flavours go well together you can make pretty much anything delicious. My general rule if you don’t know what will taste good together is to smell it - if it smells good together, then chances are it will taste great too.

If I could give anyone some healthy eating tips, they would be:

● Eat natural, whole foods - organic and local if possible.

● Cook your own food as much as possible. If you are buying products, read every label- if you don’t know what it is, don’t eat it.

● Eat foods you enjoy! For example, don’t eat carrots if you don’t like them, find something else you do enjoy eating and replace them.

● Perfection is impossible, aim for consistently healthy choices and your body will love you for it.

● Cook enough for leftovers for the next meal to save time. In the same vein: pre-cook things! Have cooked grains/legumes in the fridge ready to use.

● Pre-chop vegetables (not too far in advance, they will deteriorate but if this is the difference between eating whole foods and getting take away, then do it!)

● Try to eat an assortment of natural foods in all the colours of the rainbow (especially the greens!). Don’t eat the same thing everyday; variety is the spice of life, try new ingredients/meals whenever you can. Keep trying foods - don’t give up after one bad meal, cook it a different way, your taste buds change, you may like things you didn’t as a child.

● Be prepared, have contingency plans - life is unpredictable, so have a back up. If you’re starving and the only things around are unhealthy, you’re fighting an uphill battle, so give yourself a good chance by preparing healthy portable snacks. Have some nuts or seed on you, grab some fruit (fresh or dried) before you head out the door, bring some veggie sticks and dip if you know you’re going to be out for a while or a full packed lunch if you’re out all day. Make the best possible choice you can in any given situation - and if you can, stack the odds in your favour!

A positive attitude is one of the key ingredients to a healthy natural lifestyle. Focus on all of the great new things you get to try and not dwell on the things you can’t. Smile! Enjoy your life and be proud of every healthy choice you make. Lead by example; you cannot force anyone to choose your lifestyle, nor should you, so make the right decision for you and be friendly and helpful to those who ask. Treat others the way you wish to be treated and respect their choices.

I hope you enjoyed reading that little flashback!

Love and Smiles,

Raspberry Pineapple 'ice cream'

2014-01-30T13:00:00.000+11:00

I've been digging into pineapple versions of fruit 'ice cream' recently, as you can see here in my post on ASVD. I've been enjoying combinations like:

Mango, pineapple and almond milk (AMAZING by the way, I use a 1:1 ratio) and

Mixed berry, pineapple and almond milk (really yum with a ratio of 1:2)

but today I'll be sharing the raspberry pineapple version! It's sweet but a little tart and it's simplicity and clean flavours speak for themselves. If you're yet to try fruit 'ice cream' what are you waiting for? I've got lots more flavours here.

Raspberry Pineapple 'ice cream'

Makes 3-4 serves
1 cup frozen raspberries
2 cups frozen pineapple
1/2- 1 cup almond milk (or other non-dairy milk of your choice)
Optional
Stevia to sweeten (if you're pineapple is ripe and sweet you shouldn't need it but adjust to taste)

Combine all ingredients in a food processor/blender (my vitamix is the best but food processor comes a close second, regular blenders third)
Allow to thaw slightly for approximately 10 minutes (depending on the temperature)
Blend/process drizzling in almond milk as desired to form a smooth consistency
Adjust sweetness to taste
Enjoy!
This can be stored in the freezer but the texture will change

I hope you like this fruit 'ice cream' flavour- it was a real hit at my house!

Love and Smiles,

The Best Vegan Pizza!

2014-01-23T13:00:00.001+11:00

This is my favourite pizza. You can never have too many vegetables. Capsicums are also a great addition but I didn't have any when I made this. The cashew 'cheeze' is perfect. Perfectly perfect. I may or may not have eaten so much while I was cooking I wasn't sure if I would have enough left! Obviously you can top your pizza with any delicious veggies you desire but these are my favourties.

The Best Vegan Pizza!

For 2 small pizzas (just smaller than dinner plate size)

2 x pizza bases (We've used pita bread, wraps, gluten free pre-made bases, home made dough, I even made cold mini ones with rice crackers!)
1/2 medium eggplant
1 small zucchini
2 large field mushrooms
2 fresh tomatoes
1/2 cup olives

Cashew Cheeze
1/2 cup raw cashew nuts (soaked becomes 1 cup)
1/2 cup nutritional yeast
1/2 tsp asafoetida
1 tbsp dijon mustard

Tomato Base
5 sun dried tomato halves (approximately 1/4 cup)
1/2 cup water
1/2 tsp asafoetida
1/2 cup tomato paste
2 tbsp cashew 'cheeze' above

Soak cashew nuts overnight (or for as long as you can if you have a high speed blender)
Prepare bases as needed (make dough, thaw if frozen etc.)
Pre-heat oven to 180-200 C depending on your pizza base
Slice vegetables in 1/2 cm slices and dry fry eggplant, zucchini and mushrooms in a non-stick on a medium heat until golden and leave to cool
Slice tomatoes and de-pit olives (if required)
Drain cashews, combine cashew cheeze ingredients in a blender and process until smooth
Empty into a bowl (leaving approximately 2 tbsp in the blender) and set aside
Add tomato base ingredients to the blender, including the soaking water and blend until smooth
Assemble pizzas, spreading the tomato base onto the pizza bases then layering vegetables as desired- making sure to spread out the olives- and top with small ammounts of cashew 'cheeze'.
Note on the cheeze: If you would like your cheeze to remain the same consistency then add it to the pizza after baking. When cooked the edges of the cheeze will harden slightly and become more chewy. Personally I do both and enjoy both textures!
Cook for 15-20 mins or until base is crisp
Enjoy!

Who says pizza has to be oily and unhealthy? Not me! Veggies all the way. So that's mine...what's your favourite pizza?

Love and Smiles,

Durian Walnut Kale Chips

2014-01-16T13:00:00.000+11:00

I LOVE kale chips, I make them often and try not to buy them because they're pricey but they make a great treat. There are a million recipes for kale chips out there so I've refrained from posting one until now but this version is something I haven't seen or tasted before. Usually I make a savory version with a herb/spice coating but recently I've been dipping my toe into the water of sweet kale chips.

These are sweet, 'creamy', fruity, crispy, delicious and jam packed full of nutrients! I enjoyed them as a snack, for dessert and even breakfast! They made a perfect movie snack too, beats popcorn any day. If you're not a durian fan (I know it's an acquired taste) jackfruit would be equally as delicious but so would most other fleshy fruits like nectarines or apricots.

Durian Walnut Kale Chips

Makes approximately 6 serves
1 cup durian flesh (or jackfruit)
2 cups walnuts
1 cup almond milk
Stevia to taste (if you would like it sweet)
1 extra large bunch of kale

Preheat oven to 120 c (or the lowest your oven will go)
Combine durian and walnuts in a blender
Drizzle in almond milk as required to form a smooth paste- you don't want it to be too thin so only use as much as your blender/processor needs to form a smooth consistency
Sweeten to taste
Remove kale from stems and tear into pieces
Coat kale in durian walnut sauce by tossing them in a large bowl- taking care not to overcoat them or they won't crisp up!
Lay flat on a lined baking tray
Bake at 120 c (or the lowest your oven will go) for 1.5 hrs or until crisp
Enjoy!
Keep in an air tight container for as long as you can keep your hands off them!

If you're a kale chip and durian fan give this one a try! If you're new to kale chips then I suggest you start out with a more traditional savory version and then move onto sweet varieties like this one. Kale is really wonderful for you, I can't recommend it enough!

Love and Smiles,

Coconut Walnut Shortbread

2014-01-09T13:00:00.000+11:00

I created this recipe to use the ridiculously delicious Coconut Walnut Butter I made (ok, it may have to stop myself from eating it straight from the jar) and give to a friend as a congratulations you just had the most beautiful baby girl gift.

They're very short (so be careful to allow them to cool before moving) but make a wonderful alternative to shortbread. Granted they don't taste buttery, more coconutty!, but they do have that smooth mouth feel that higher fat desserts give and taste divine.

Coconut Walnut Shortbread

1.5 cups desiccated coconut
1 cups walnuts
1/2 cup coconut sugar
(or 1/2 quantity of coconut walnut butter)
1/2 cup self raising flour
1 tsp baking powder
desiccated coconut to sprinkle on top

Make coconut walnut butter (if not already done)
Pre heat oven to 180 c
Ensure nut butter is a room temperature and add to a bowl
Sift in flour and baking powder
Combine ingredients
Roll into small balls, flatten and sprinkle with desiccated coconut
Bake on a lined tray at 180 c for 30 mins or until golden
Allow to cool on tray to avoid breakage
Enjoy!
These keep really well so no need to eat more of these rich little things than you need to

I hope this gives you an idea of how to make shortbread with no dairy- it is possible after all!

Love and Smiles,

The New Years Fresh Start

2014-01-01T13:00:00.000+11:00

This article was first published in the January 2013 issue of Natural Food Magazine

The New Years Fresh Start

Secrets to making your New Years resolutions successful.

This New Year I will…

Lose all my unwanted weight!

I’ll exercise every day- and train for a marathon!

I’ll get more organised!

I’ll find the perfect partner!

I’ll increase my savings!

I’ll buy a new home!

I’ll get the job of my dreams!

I’ll be a better person!

If 2014 was the fresh start you were waiting for to become the best version of yourself then your resolutions will have summed up all your enthusiasm and hope for the year ahead…

But lets face it, most new years resolutions are broken by the first month of the year and forgotten by the second. Though made with the best of intentions they have the potential to haunt your fabulous new year as a constant reminder of the unattainable perfection you’re striving for.

Without deterring the eternally optimistic resolutioners out there a dash of practicality may be needed to enhance those original goals. Now the New Year has come and gone lets take a moment to review the resolutions (that may or may not be transforming into reality) and see if you could tweak them to better suit you.

Making New Years resolutions to sum up your enthusiastic longings for the year ahead can fall into many traps, assess your resolutions, could you improve them and avoid any of these?

· Setting huge goals that you are bound to fail

I’ll find the perfect partner and buy a house! - Attempting to move a mountain can deter you when progress doesn’t appear fast enough. It’s fantastic that your end goal might be to run a marathon but if you haven’t run in years then aiming for going for a jog three times a week will be much more achievable. Keeping your longer term goal in mind work backwards and make some smaller, shorter term goals to start with and keep you motivated towards the grand finale.

· Attacking too many goals at once

I’ll be a better person, get organised, get a new job, increase my savings, make new friends, and be healthier… The desire for a new start in all areas of your life might be tempting but by attempting to change your whole world you’re most likely biting off more than you can chew! If you want to focus on multiple areas such your health, personal life, work etc. why not make one smaller main goal for each or determine your priorities and devote the most dedication to it?

· Setting goals that are too vague/not measurable

I will be healthier- a great sentiment for a resolutions but incredibly vague. Do you want to focus on your medical concerns? Exercise? Diet? Meditation? Setting ambiguous goals can lead to confusion and frustration with your progress and ultimately demotivation.

EquallyI will be a better personis be a lovely idea but how do you measure better? How will you rate your progress and keep motivated? Will you be satisfied with one good deed for the year (after all it may be an improvement of the year before) or are you striving for being more thoughtful with your words or weekly volunteering? Setting specific goals that you can track will keep you motivated through the year.

· Setting goals that are too tough (or not getting the help needed)

I will find the perfect partner- some things in life can be quite a challenge! Setting huge goals that you’re unlikely to ever reach or that are impossible to achieve without asking for help can trip us all up. There’s no point striving for a degree without enrolling in university, take the steps needed to start you in the right direction. Remember- asking for help is a sign of strength and intelligence not weakness.

· Taking an all or nothing approach and giving up!

I’ll exercise every day. Just because you didn’t get the chance to exercise yesterday doesn’t mean it’s all over and there’s no point even trying to go today. Obstacles will come your way- life isn’t as easy as we would all like it to be! When you’re faced with a setback the all or nothing approach often leads to failure (and regret). Get your head in the right place and keep on going. It’s never over until you decide it is.

If your new year isn’t off to the start you envisioned remember it’s NEVER too late to start over. The opportunity for a fresh start presents itself every moment, everyday, every week. Every decision you make is another chance to start fresh and be proud of your actions. You’ve only truly failed when you’ve given up. Just get back on the bike and keep on the journey to your goals.

Practice kindness, cut yourself some slack- this isn’t about perfection- it’s not an all or nothing endeavour, forgive yourself for minor slip ups, acknowledge that obstacles will come your way (how boring would life be without them?) and just keep going!

Here’s the secret: Set yourself up for success.

· Make achievable, specific, measurable goals

You can always exceed your goals. Start with small, short-term goals and work your way up to your longer-term outcome. Set goals that you know you can accomplish- I know it may sound counter productive but it really does work. By regularly achieving your goals you will have the renewed motivation to continue the desired behaviour and on to your final goal.

Specific goals will allow you to focus your energy and effectivelytrack your progress. Havingexplicit short, medium and long-term goals gives you bearings and allows for frequent achievement to heighten enthusiasm.

Measurable goals give a daily/weekly/monthly progress update- allowing you to keep track of your journey and keep accountable for your actions. This tool can be hugely motivating when you need a boost and can look back at all your hard work.

· Expect obstacles/setbacks

Sometimes life gets in the way- we know this! There are uncontrollable factors is everyone’s lives- think extreme weather, sickness, last minute occasions etc. When a true obstacle arises (not you trying to use it as an excuse!) don’t beat yourself up over it or let it cause your failure, simply accept it and move on and up.

· Don’t give up!

Sometimes a setback can be more than a missed workout or meal out- even if you’ve put everything on hold to fly across the world to be with family you don’t have to give up. If needed alter your goals for a time period- perhaps it’s only realistic to take the stairs instead of the elevator or say no to dessert rather than uphold your usual standards. Until you stop trying it’s not over- keep heading in the right direction and don’t give up!

Time off is another option. If you’re going on holiday for example and don’t have the equipment needed a week off to relax and have fun with your family needn’t be your failure. Make the best choices you can at every given opportunity and get right back to your plan when you return.

Now you’ve worked out how to tweak those resolutions here are some ideas and tips that will help you edit your plan of action(if needed) and successfully achieve your new years resolutions.

Assess your priorities

What matters most to you, to your life? What are you most passionate about? What excites and invigorates you? What will make you happiest? Is this what you’re going to achieve via your new years resolutions? If not perhaps a slight reshuffle of goals could help…

· Write a mission statement

Write yourself a mission statement that you can read to refocus your efforts. Having this resource to remind you exactly what you want and deserve can be a golden ticket when your motivation starts to waiver.Begin by listing all the things you don’t like about you/your life before you reach your goal and then all the positives you envision after reaching it.

· Planning and preparation

This cannot be underestimated! Timetable the time in your diary to reach your goals, set aside the money needed and make a detailed plan of action for success. Prepare your environment as well as yourself, clean room to exercise, clean out cupboards/fridge/freezer.

· Pick enjoyable activities

For example if you’re goal is to eat 5 serves of fruits and vegetables daily don’t force down the sprouts- rather enjoy the strawberries! With fitness goals if you hate running don’t make yourself run, find something you do love! Switch the jog for swimming, hula hooping, football, rock climbing etc.

· Public acknowledgement

By showing those around you that you are committed to reaching your goal you have the opportunity to get other to help you. By having others on side you’re accountable to more than yourself and can use their support when needed. This also has the potential to raise some tension among the negative people in your life, try to surround yourself with positive like-minded people who will respect your desires and help you reach your goals.

·
Perfection is overrated!

Try to put less pressure for perfection on yourself. While we all want to be the best possible version of ourselves, shooting for perfection can lead to disaster. Reduce the self-inflicted pressure for perfection, accept (and enjoy!) the occasional break and just keep moving in the right direction. Progress at a rate you’re comfortable with, if you’re happy jumping in with a splash go for it! But if you’re happier dipping one toe in at a time then take it slow and steady. Remember you’re striving for consistency over perfection!

· Track your progress

This may sound annoying but it really is priceless. Keep a journal or electronic document to record your journey. Having to record your actions keeps you accountable and allows for reflection of progress and achievement.

· Reward desired behaviours frequently

By having achievable short-term goals (in addition to longer term outcomes) you have to opportunity to regularly reward yourself for achieving your objectives. This keeps your enthusiasm up and makes every day count.

If there’s only one thing you take away from this let it be that it’s never too late to keep trying. Don’t allow yourself to give up and wait until next years resolutions to make the effort you deserve to be your best self.

When challenges come your way take deep breaths and remember your goals. Be kind to yourself- but firm- beating yourself up isn’t a productive plan of action, it’s not going to help you reach your goals and will more than likely just make you miserable. Forgive yourself if you slip up but be firm and get back on track with your next choice- don’t let it snowball into something you will regret.

In this same positive manner of practicing kindness with yourself you always have the option to aim for 80, 90 or 99%. There’s no one standing behind you with the rules telling you what to do- if you’re happy that your goals may take a little further to get to you can always shoot for the 80/20 principle. Having a little wiggle room can make all the difference to maintaining your positive mindset.

Forget about perfection; just ask yourself- what’s the best decision I can make for me in this situation? and go with it!For example if you’re aim is to adopt a vegetarian diet but it’s all too much at first go ‘almost veg’ and take each meal as it comes. Remember to value consistency over perfection, you’re most likely focusing on year or lifelong goals that will enhance your big picture, jus take a step back if you feel overwhelmed and remember all the positive changes you’ve made to address your goal.

Whether you dip in one toe at a time and make small changes to help you achieve your goals or jump in with both feet- just keep going! Take baby steps, just focus on continuing to place one foot in front of the other. Cut yourself some slack if things don’t always go according to plan and keep moving forward!

Love and Smiles,

'Creamy' Tomato and Almond Soup

2013-12-19T13:00:00.000+11:00

This seriously simple weeknight meal was inspired by one of my favourite childhood tomato soups.. but since I don't always have the time to roast tomatoes and they're not always in season and ok- lets face it, I'm a lazy cook, this version came into being.

I love the combination of the rich tomato with creamy almond that elevates it without making it fatty and heavy. This is perfect with a nice slice of crusty bread but since gluten isn't my friend I've enjoyed it with many a brown rice cracker.

'Creamy' Tomato and Almond Soup

Makes 2 serves
2 cups vegetable stock (make sure you use a good one!)
2 cups almond milk
400 ml passatta/tomato puree (or 1 x 400g can of tomatoes blended)
Freshly cracked black pepper
1/4 tsp asafoetida (or dried onion and garlic if you wish)

Combine all ingredients in a pot
Heat
Enjoy!

So that's my cheats tomato soup. What's your favourite soup? Do you have any yummy tomato soup recipes I should try?

Love and Smiles,

Coconut Walnut Butter

2013-12-12T13:00:00.000+11:00

In the interest of full disclosure I should tell you- this stuff is seriously addictive! I know you're probably all used to seeing nut butters and coconut butter but this combination is amazing!!! Just try it and you'll see. It's awesome.

It tastes divine with fruit, as a dessert ingredient, on toast, rice cakes, off a spoon/your finger- you name it, it tastes great on it! It's a beautiful thick liquid as you make it but as it cools back down to room temperature it gets thicker, if you're using it as an ingredient for something that requires refrigeration/freezing it will solidify... which can be quite handy for setting desserts.

Coconut Walnut Butter

3 cups desiccated coconut
2 cups walnuts
1 cup coconut sugar (or other granulated/powdered sweetener of choice like natvia, stevia)

Process coconut until it forms a smooth liquid butter (approx. 5-10 mins)
Add coconut sugar/sweetener and process to combine (approx. 30 secs)
Add walnuts and process until a smooth, creamy butter forms (approx. 5 mins)
Pour into a jar and enjoy!
*do not store in the fridge, it will solidify!

I made this to try out coconut sugar... I quite like the caramely flavour, it reminds me of palm sugar but I'm not sure it's worth the negative health impact, yes it's not as bad for you as cane sugar but it's still not exactly good for you so next time I make this I'll be using natvia/stevia.

Love and Smiles,

Interview with Lindsay the Happy Herbivore & {FREE Thai Crunch Salad Recipe!}

2013-12-07T09:00:00.000+11:00

I've got a surprise for you today! You're lucky enough to get a free recipe from Lindsay the Happy Herbivore's new book Light and Lean! I know you're going to love this book as much as I did- I'm never disappointed by Lindsay and this book is just what I needed since I'm trying to lose some weight at the moment. The recipes are quick and easy to make and taste great- even the fussy husband likes most of them!

Lindsay was even kind enough to answer a few of my questions too

1. How do you feel about the scales? friend or foe...

See this post: https://www.getmealplans.com/blog/2013/06/14/muscle-and-fat/

2. Do you have any tips to overcome food addiction?

This depends on a number of factors. For example, is it a food addiction that’s physical in nature (i.e. you’re addicted to dairy because dairy is physically addictive) or is this a more psychological situation in terms of, saying, overeating and being a food addict?
Treatment varies. Here are a few posts to check out:http://happyherbivore.com/2011/11/food-cravings-and-food-addictions/

http://happyherbivore.com/2013/03/how-to-give-up-cheese-dairy/

http://happyherbivore.com/2013/05/how-to-give-up-sugar-sweets/

http://happyherbivore.com/2013/10/salt-sodium-heart-disease-low-sodium-diet-vegan/

Here’s my personal story of dealing with food addiction, with several links to books and resources that can help:http://happyherbivore.com/2013/11/food-addiction-weightloss-vegan-meal-plan/

3. How do you feel about planning meals for weight loss? I often think if I could stick to a menu plan it would help me but have great trouble actually doing it!

I can’t recommend our meal plans enough for weight-loss (http://www.getmealplans.com) we have so many *incredible* success stories. Having a plan in place makes a huge difference.

4. Do you think that eating a variety of delicious meals is important in sustainable weight loss? do you find eating your favorites repeatedly detrimental?

It depends on the person. When I was a personal trainer, I had one client who basically ate the same three meals every single day. I had another client who had a meal plan they recycled through each week—so they had the exact same thing every Monday, every Tuesday, and so on. I couldn’t do either of those “diets” nor could any of my other clients who needed a lot of variety. Yet, those people lost weight at the same pace as my clients who ate a more varied diet.

5. Did you enjoy the exercise photo shoot? The shots are great!

It was fun but exhaustive. Jon and I had to hold each post for 10-15 minutes straight.

Now for the scrummy Thai Crunch Salad! This is a wonderful super salad that I'm adding to my rotation, when you've got both edamame and peanuts how can you go wrong?! The dressing is just too good (I always want more) and it makes getting lots of veggies in a breeze!

Thai Crunch

Single serving

Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

4 c napa cabbage, red cabbage, or lettuce (or a combination)

1 carrot, julienned

2 green onions, sliced

¼ – ½ c edamame

½ cucumber, sliced or diced

Thai Peanut Dressing

crushed peanuts (optional garnish)

cilantro (optional)

lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Per Serving

Calories . . . . . . . . . . 300

Fat. . . . . . . . . . . . . 11.7g

Carbs . . . . . . . . . . . 39.4g

Fiber. . . . . . . . . . . 13.7g

Sugars. . . . . . . . . . . 16.3g

Fat. . . . . . . . . . . . . 17.3g

Thai Peanut Dressing

Makes ¼ cup

Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.

1 tbsp smooth peanut butter

1 tbsp warm water

1 tbsp sweet red chili sauce

juice of 1 lime wedge

2 tsp low-sodium soy sauce or gluten-free tamari

1 ¼ tsp rice vinegar

garlic powder

ground ginger

1–2 drops Asian hot sauce (e.g., Sriracha)

1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or

tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for

10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.

Per Serving

Thai Peanut Dressing (1tbsp)

Calories . . . . . . . . . . .19

Fat. . . . . . . . . . . . . 1.4g

Carbs . . . . . . . . . . . . 3g

Fiber. . . . . . . . . . . . . 0g

Sugars. . . . . . . . . . . . 0g

Fat. . . . . . . . . . . . . 0.9g

I hope you enjoy this salad as much as I did :) and if you're looking for a collection of delicious plant based recipes (whether you need to lose weight or not) Happy Herbivore Light and Lean is a great choice.

Love and Smiles,

Carrot and Walnut Muffins

2013-12-05T13:00:00.000+11:00

I've made many versions of this recipe, I even blogged an earlier version of it a couple of years ago (ah how the blog has changed since then). It's one of my husband's favourites and it always goes down well so I really suggest you give this one a try. If you don't like walnuts just swap them out- it tastes great with almonds and cashews too.

These muffins are just lovely, not too sweet and much more satisfying than the traditional sugar packed muffins plus they smell AMAZING when they're baking and who doesn't love a yummy smelling house? The combination of ginger and cinnamon with the orange and carrot works so well you've just got to try it and see!

Carrot and Walnut Muffins

Makes 6 big muffins or 12 cupcake size (reduce cooking time)1 cup grated carrot
1/2 cup (60g) walnuts, chopped
Zest of 1 orange
Wet:
1 tbsp ground chia or flax seeds + 3 tbsp water (or other egg replacer)
1.25 cups non-dairy milk
1/2 cup sweetener of choice (in the past I've used apple sauce, date paste, brown rice syrup, coconut sugar, nativa or 1 tsp stevia)
1 tsp vanilla paste (or vanilla extract)
Dry:1 1/3 cups flour (I've used regular, wholemeal and a gf blends)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon

Pre heat the oven to 180 c (350 f)
Grate carrots
Roughly chop walnuts
Zest orange
Grind chia seeds
Combine wet ingredients: non-dairy milk, vanilla paste, orange zest
In another bowl, sieve dry ingredients: ground chia, cinnamon, ginger, baking powder, paking soda, flour
Mix dry ingredients well
Add wet ingredients to the dry
Stir to just combine
Stir through carrot and nuts
Fill muffin cases to the top (this mixture doesn't rise as much as others)
Bake for 30-50 mins (depending on size) or until fragrant and a skewer comes out clean
Enjoy!

Pictured are the gluten free muffins, I used a store bought gluten free blend and it does alter the texture, making it a little more on the chewy side. If you use regular or wholemeal flour the texture will be different, more on the crumbly side but regardless they taste great and as long as you make them with love and good ingredients you can't go wrong!

Love and Smiles,

Spiced Poach Pears

2013-11-28T13:00:00.000+11:00

This dessert came into being after my other half fell in love with the poached pear he had for dinner on holidays. Since I'm always on the look out for ways to get him to eat more fruit and veg I jumped at the chance to make another yummy fruity dessert he would enjoy.

It's a fairly rich dessert despite being low fat so if you're up for a large dessert go for one each otherwise it's perfect to share one between two. The sauce will vary depending on the wine- so pick a good one! Cook with wine you like to drink and you won't be disappointed. It's sweet but not too sweet, robust and mildly spiced with a flavour reminiscent of mulled wine. The pear flesh is soft and succulent, easily eaten with a spoon and stained a beautiful red.

These pears taste beautiful warm or cold. They're perfect alone but the addition of vegan custard, non-dairy ice cream or cashew/soy cream tops them off superbly!

Spiced Poach Pears

4 pears (it will work with 2, you'll just have extra syrup!)
2 star anise
2 cinnamon sticks
1 vanilla bean
2 cups red wine (vegan) *We used a Wolf Blass Red label Australian Tawny a lovely rich fruity wine
2 tsp rosewater
1 tsp whole black pepper corns
1/3 cup natvia (or sweetener of choice)

Combine red wine, rosewater and sweetener
Stir until dissolved
Add cinnamon, star anise and black pepper corns
Cut vanilla bean in half and scrape out seeds then add both seeds and pot to the pot
Core and peel pairs
Add to the pot and poach for 1 hr (done when tender)
Enjoy warm or cold!

I hope you give this one a try, it's a great option, special enough for guests and you can easily make it ahead of time as it keeps really well in the fridge!

Love and Smiles,

Vegetable, Apple and Walnut Stew

2013-11-21T13:00:00.000+11:00

Apple and walnuts are a classic combination. They taste amazing in salads and this translates beautiful into this stew. Thick, rich, deep flavours, soft vegetables, sweetness from the apple and carrot, perfect comfort food. Great with a slice of bread (as my husband likes it) or with some crunchy raw veggies or brown rice. Now we all know that stews don't exactly photograph well but it's not about how it looks- it tastes awesome!

Vegetable, Apple and Walnut Stew

Makes 2-3 serves
2 tbsp olive oil (optional, I don't add it but my husband insists upon it!)
1/2 medium onion
2 large cloves garlic
1 large stalk rosemary
2 large carrots
1 large celery stalk
400g potatoes

1 heaped tbsp tomato paste
1 heaped tbsp HP sauce
1/2 cup walnuts, chopped

1 tbsp flour + 3 tbsp water- to make a slurry
1 cup red wine (vegan)
1 litre vegetable ‘beef’ stock
Salt & freshly ground black pepper

1 apple, cored
handful of parsley
1 tbsp Non-dairy spread (optional)

Chop onion, garlic, vegetables and herbs

Add oil to a large pot

Sweat onions and garlic until translucent

Add vegetables and rosemary

Cook for 10 minutes before adding the tomato past and HP sauce

Roughly chop and add walnuts

Make a slurry with the flour and water

Add stock, wine and slurry to thicken

Simmer for a total of 50 minutes

Chop apples and add with 20 mins cooking time left

When done stir through chopped parsley and non-dairy spread

Enjoy!

I hope you like this as much as we did, it's great for the cooler weather- thus why I held off posting it until now for all of my lovely readers in the northern hemisphere.

Love and Smiles,

Strawberry 'Ice Cream' with Sticky Pomegranate Balsamic Glaze

2013-11-14T13:00:00.000+11:00

It was only a matter of time before I found a way to eat vinegar at every meal, I mean, I drink it, I have a vinegar cupboard, I add it to almost everything (seriously it makes sauces so much better) but I never actually thought I would add it to a dessert...I found a way!

The fruit 'ice cream' addict strikes again. It's yummy as is but having something delicious like this to drizzle over it just makes is extra special. It's a wonderfully simple topping, yet tastes complex - I believe people refer to it as an adult flavour? - It's sweet yet tart and bold which works perfectly with the sweet, soft strawberry 'ice cream'.

Additionally this glaze can be used as a 'ripple' as it gets fudgy and gooey when cold, just pour the fruit 'ice cream' into a tray and drizzle the glaze through it (making sure there are no large clumps) and allow to cool further before serving.

Strawberry 'Ice Cream' with Sticky Pomegranate Balsamic Glaze

Makes 2-3 serves

400g strawberries (frozen)

2/3 cup (165 ml) Non-dairy milk- I use almond milk because it's my favourite but anything will work)

Optional

Stevia to sweeten (if you get sweet ripe strawberries you don't really need it)

Glaze
1/2 cup Pomegranate Balsamic Vinegar (any fruit balsamic or plain balsamic will work too)

If using fresh strawberries, de-stem and freeze
Reduce vinegar on a low heat by half and allow to cool (and thicken)
Combine non-dairy milk and frozen fruit in high power blender
(alternately add slightly thawed frozen fruit to a food processor and drizzle liquid in)
Blend until smooth
Serve drizzled with the glaze (just a little, it's strong!)
Enjoy!
If you desire a firmer consistency return to freezer before serving.

I hope you try this as an alternative to the other sugary ice cream toppings around. It tastes a whole lot better and as a bonus is much better for you!

Love and Smiles,