The Healthy Ingredient / Cookie Dough Treats and Christmas Pudding Slice
  Cookie Dough Treats and Christmas Pudding Slice. Image taken from The Healthy Convert. Cookbook out now through Hardie Grant. Photography by  Elisa Watson , styling by Georgia Young.

Cookie Dough Treats and Christmas Pudding Slice. Image taken from The Healthy Convert. Cookbook out now through Hardie Grant. Photography by Elisa Watson, styling by Georgia Young.


The Healthy Convert CVR.jpg

The Healthy Convert by Nicole Maree is a super-cute cookbook which had me hooked within the first few pages. Catering to those with food intolerances and allergies, Nicole Maree has nailed it with her first print cookbook filled with drool-worthy recipes.

In her introductory chapter Nicole runs through her pantry essentials and the substitutes for sugar, flour, egg, oil, dairy and nuts. Having had to go through this painful process of working out what to substitute for what when I first became vegan and was diagnosed with Coeliac on my own I can safely say this chapter would have been a lifesaver! This chapter is something which I know would be incredibly helpful for anyone and everyone to have on hand for when you're needing to cater to new allergies or dietary requirements.

With recipes like Jersey Caramels, Lemon Meringue Cupcakes, Red Velvet Cake, Coconut Lime Tarts, Churros and more - this book is a great pick up for anyone with a sweet tooth.

For more on The Healthy Convert or Nicole Maree, check out her website here. 


Cookie Dough Treats

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Nut Free

Makes 24 treats
Prep time: 10 minutes
Cooking time: 15-20 minutes

INGREDIENTS

25g chia seeds
175ml tinned coconut cream
125g coconut sugar
1 1/2 teaspoons ground sea salt
2 teaspoons vanilla extract
310g gluten-free plain flour
1 teaspoon bicarb soda (baking soda)
60g vegan milk chocolate, roughly chopped

METHOD

  1. Preheat oven to 180°C (160°C fan forced/350°F). Line a large 38cm x 25cm (15 in x 10 in) baking tray with baking paper.
  2. Mix the chia seeds with 30ml walter. Set aside to become gelatinous. 
  3. Add the coconut cream, coconut sugar, sea salt, vanilla extract, flour, bicarb soda and chia mixture to a large bowl. Mix until a dough forms. Fold in half the chocolate.
  4. Take a heaped tablespoon of the mixture, roll it into a ball and place it on the prepared baking tray. Repeat with remaining mixture. Stud the balls with the remaining chocolate.
  5. Bake in the oven for 15-20 minutes, or until lightly golden. Allow the treats to cool. Serve with ice cream, or on their own.
  6. Store them in an airtight container in the pantry or fridge for up to 1 week.

Christmas Pudding Slice

All the goodness of Christmas pudding, jam-packed into a hedgehog slice - rum included.

Gluten Free, Vegan, Refined Sugar Free, Dairy Free

Makes 16 slices
Prep time: 10 minutes, plus soaking and freezing time
Cooking time: 5 minutes

INGREDIENTS

100g raisins
50ml sweet rum
200g gluten-free, vegan arrowroot biscuits
40g unsweetened desiccated coconut
40g cacao powder
100g dried apricots, roughly chopped
100g dried cranberries
1 tablespoon finely grated orange zest
135g almond or seed butter
90ml rice malt syrup
40g coconut oil

METHOD

  1. In a small bowl mix the raisins and rum to combine and leave to soak for 30 minutes.
  2. Line the base and sides of a 17cm x 17cm cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
  3. In a food processor pulse the arrowroot biscuits until slightly crushed. Transfer into a large bowl.
  4. Add the coconut, cacao powder, apricots, cranberries, orange zest and soaked raisins. Mix to combine. 
  5. In a saucepan over a medium-low heat, mix the almond butter, rice malt syrup and coconut oil until melted and smooth. Remove from the heat and add to the dry ingredients. Mix well.
  6. Press the mixture into the prepared cake tin. Freeze for 1 hour or until firm.
  7. Remove from the tin, slice into squares and serve.
  8. Store the remaining slices in an airtight container in the freezer for up to 1 month.
Blueberry & Hemp Seed Granola
  Blueberry & Hemp Seed Granola // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Blueberry & Hemp Seed Granola // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Ahhhh granola! Such an amazing breakfast which can be freshly made ready for the week ahead. This granola stores well, tastes great and is packed with so many goodies to keep you going for longer without the sugar highs and lows of a store-bought granola. I haven't met a mouth yet that doesn't like this recipe!


Blueberry & Hemp Seed Granola

Serves 10
Prep time: 10 minutes
Setting time: 15-20 minutes

INGREDIENTS

1 1/2 cups (150g) gluten-free rolled oats or rolled buckwheat
1/4 cup (10g) puffed amaranth
1/4 cup (30g) chia seeds
25g chopped almonds
1/4 cup (30g) sunflower seeds
1/4 cup (30g) hemp seeds
1/4 cup (30g) flaked brown rice
1/3 cup (20g) flaked coconut
1/2 teaspoon cinnamon
1/2 cup (125ml) coconut oil
1/2 cup (125ml) coconut nectar or rice malt syrup
1/3 cup (55g) dried blueberries

METHOD

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Place all the dry ingredients, except the dried blueberries, in a large mixing bowl and combine.
  3. Place the coconut oil and coconut nectar in a seperate bowl. Heat over a double boiler orin a microwave for about 30 seconds or until just melted.
  4. Pour the liquid over the dry ingredients and mix until everything is well combined.
  5. Spread the mixture evenly across the lined baking tray and bake for 10 minutes. Stir the ingredients around on the tray, and cook for another 5-10 minutes until golden. Remove from the oven, evenly sprinkle the dried blueberries on top and then let the granola cool completely on the tray.
  6. Store in an airtight container or jar for up to 2 weeks.
  Blueberry & Hemp Seed Granola // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Blueberry & Hemp Seed Granola // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Kate BradleyComment
Simple Acai Bowl

Simple Acai Bowl

Serves 2
Prep time: 5 minutes

INGREDIENTS

1 frozen banana
1 heaped cup mixed berries
1 cup (250ml) plant-based milk
1-2 tablespoons almond or cashew butter
1 x 100g frozen acai packet (ensure you get the 100% pure acai) or 2 heaped tablespoons acai powder
2 tablespoons coconut yoghurt (optional)
1 teaspoon maple syrup (optional)
1/2 scoop protein powder (optional)

Toppings
fruit of choice
granola
bee pollen
cacao nibs
coconut flakes

METHOD

  1. Place all ingredients into your blender and blend until smooth. Pour into a bowl and top with any toppings of choice. Serve immediately.

Note: Try adding in 1/2 cup frozen kale or spinach (optional). 

Kate BradleyComment
Green Kitchen Smoothies / Marbled Smoothie Popsicles
  Marbled Smoothie Popsicles //    David Frenkiel and Luise Vindahl  from the  Green Kitchen Smoothies  cookbook. Cookbook out now through Hardie Grant. Photography by  David Frenkiel and Luise Vindahl .

Marbled Smoothie Popsicles // David Frenkiel and Luise Vindahl from the Green Kitchen Smoothies cookbook. Cookbook out now through Hardie Grant. Photography by David Frenkiel and Luise Vindahl.

This is the second recipe I am featuring from the Green Kitchen Smoothies cookbook by the beautiful couple David Frenkiel and Luise Vindahl. For more on this cookbook and another featured recipe, check out the first post here.


Marbled Smoothie Popsicles

Our popsicle version of a smoothie has a beautiful marbled look that can be made in an array of colours. The photo features three different flavour combinations: mango and passionfruit; strawberries and raspberries; and blueberries, but you can adapt this recipe to any fruit of choice - just let your imagination run wild! If you choose a very ripe and sweet fruit, you can use a little less sweetener, or increase it if your fruit is very tart.

Makes 10 popsicles
Prep time: 5 minutes

INGREDIENTS

For the banana smoothie
2 ripe bananas, peeled
500g (2 cups) coconut yoghurt
2 tablespoons maple syrup or raw honey
1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract

For the fruit smoothie
150g (1 cup) fresh berries or fruit of choice
2 tablespoons maple syrup or raw honey

For the extras
fresh ripe berries or fruit of choice, roughly chopped
nut butter
toasted nuts, roughly chopped
granola
quality dark chocolate (at least 70%) or raw vegan chocolate

METHOD

  1. Roughly chop the bananas and add them to a blender along with the rest of the banana smoothie ingredients. Blend on a high speed until completely smooth.
  2. Set aside about 350g (1 1/2 cups) of the banana smoothie, leaving the rest in the blender. Add all the fruit smoothie ingredients to the blender and blend until completely smooth.
  3. Carefully fill 10 popsicle moulds with the smoothies, alternating between the banana and fruit one to create a marbled look (you can use the back of a teaspoon or knife to create this ripple effect). For an even more spectacular look and interesting texture, try adding some extras in the moulds between the different coloured layers.
  4. Cover, insert the popsicle sticks and set in the freezer for at least 4 hours or until completely firm or overnight. They can keep in the freezer for days, weeks, months, years... (but secretly you know they won't!).

Note: I made this recipe vegan by changing the full-fat plain unsweetened Greek yoghurt to coconut yoghurt. If you're not vegan feel free to keep the recipe as the original stands.

Dark Chocolate Chunk Sea Salt Brownies
  Dark Chocolate Chunk Sea Salt Brownies Photography by  Elisa Watson , Styling by Kate Bradley (Kenkō Kitchen). // Kenkō Kitchen

Dark Chocolate Chunk Sea Salt Brownies Photography by Elisa Watson, Styling by Kate Bradley (Kenkō Kitchen). // Kenkō Kitchen

DARK CHOCOLATE CHUNK SEA SALT BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt flakes
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup cashew or almond butter
160g raw or dark chocolate, roughly chopped

METHOD

  1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.
  2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.
  3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.
  4. Pour mixture into the tin, sprinkle with additional salt flakes and bake for 20 minutes or until just set (don't overcook your brownies!). 
  5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.
  Dark Chocolate Chunk Sea Salt Brownies. Photography by  Elisa Watson , Styling by Kate Bradley. // Kenkō Kitchen

Dark Chocolate Chunk Sea Salt Brownies. Photography by Elisa Watson, Styling by Kate Bradley. // Kenkō Kitchen

Green Kitchen Smoothies / Purple Performance Smoothie

I was first introduced to David Frankiel and Luise Vindahl of Green Kitchen Stories back in 2012 when I first started to really pay attention to what I was eating. I had been switching between vegan and vegetarian for 12 years, was giving up gluten (unaware at the time I was coeliac), was cutting out refined sugars and all dairy products were completely eliminated. Finding recipes to suit my new lifestyle back then was hard. There wasn't the plethora of plant based blogs and cookbooks on offer. It was either recipes in extreme diet books, which lets face it, weren't all too appealing to a 21 year old, or it just didn't tick all of my new boxes. Whilst looking for inspiration online, I stumbled across Green Kitchen Stories and instantly fell in love. Their recipes were simple, real and looked SO appealing. They were the first couple that showed me that eating healthy could be delicious, and wouldn't make me feel like I was missing out on the foods I loved. Not only that, they were adorable. Their love for each other, and watching the beginning of their family made my heart strings sing. They were the ones who inspired me to think that plant-based cooking could be my career. If they were helping people change their lives through food, I could do it too!

I religiously followed the posts on their website. I got their first cookbook, I religiously liked their instagram posts and wanted to be as cool as David and Luise. Fast forward 2 years and this incredible couple would be attending my first Cookbook launch. I thought I was going to explode of nerves having this duo and their adorable family there to celebrate the release of something inspired by them. 

There is no secret smoothies have been trending for the last 5 years. Smoothie bars are popping up everywhere, making it easier for us to stay healthy wherever we go. Packed with incredible fresh ingredients, smoothies not only give us a boost of nutrients, they also add energy, fibre, antioxidants or a plethora of vitamins and minerals into our diets. Smoothies are a go-to for me, whether it be something which I can have on the go to ensure I still get nourished when I am too busy to make/consume a meal, or whether it be an afternoon treat, a pre or post workout protein packed energy hit or just something simple to tie me over in-between meals.

In Green Kitchen Stories latest cookbook, Green Kitchen Smoothies, there are recipes to suit every and any occasion. Whether its simple breakfast smoothies, green smoothies with a twist, or recipes that will transform the way you think of dessert. This is the perfect cookbook for anyone who is just getting into the health and wellness world and for those who just need some new and exciting ideas to inspire their smoothie game. I could not recommend this cookbook enough!


  Purple Performance Smoothie //    David Frenkiel and Luise Vindahl  from the  Green Kitchen Smoothies  cookbook. Cookbook out now through Hardie Grant. Photography by  David Frenkiel and Luise Vindahl .

Purple Performance Smoothie // David Frenkiel and Luise Vindahl from the Green Kitchen Smoothies cookbook. Cookbook out now through Hardie Grant. Photography by David Frenkiel and Luise Vindahl.

Purple Performance

pre- and post-workout smoothie
SERVES 2 or 1 large serving

Beets (and other nitrate-rich vegetables) improve blood and oxygen flow in muscles and prompt them to use the oxygen more efficiently. Sour cherries are rich in antioxidants and help the body to recover from intense training, as well as reducing delayed-onset muscle pain. Drink beetroot and sour cherry juices and smoothies regularly to gain the physical benefits. 

Ingredients

1 small raw beetroot, peeled (approx. 80 g/3 oz)
1 tablespoon dried sour cherries or sour cherry powder (or goji berries)
60 g (2 oz/½ cup) frozen raspberries
1 ripe banana, peeled
1 tablespoon hemp seeds or hemp protein powder (or more if you like)
½–1 teaspoon fresh ginger, grated (or ¼–½ teaspoon ground ginger)
350 ml (12 fl oz/1½ cups) almond milk (or unsweetened milk of choice)
1–2 tablespoons lemon juice

Method

Depending on the strength of your blender, roughly chop or grate the beetroot and add it to the blender along with the rest of the ingredients.

Blend on a high speed until completely smooth. Taste and adjust the spiciness and sourness to your liking by adding more ginger or lemon juice if necessary.

Pour into two medium-sized glasses and serve, or store in a large airtight glass bottle to pack into your gym bag (as featured in the photo).

Fennel & Cabbage Salad
 
  Photography by  Elisa Watson

Photography by Elisa Watson

Fennel, Cabbage & Kraut Salad with Yuzu Dressing

Gluten Free, Vegan, Sugar Free

Serves 4
Prep time: 10 minutes

Ingredients

Fennel & Cabbage Salad
1 bulb fennel, finely sliced
¼ red cabbage, finely sliced
1/8 white cabbage, finely sliced
4 spring onions, finely sliced
½ cup beetroot sauerkraut
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
2 tbs fresh dill, finely chopped
¼ cup activated pepitas
2 tbsp sesame seeds
1/3 cup coconut flakes

Yuzu Dressing
¼ cup extra virgin olive oil
2-3 tsp yuzu juice*
1 tbs fresh dill, finely chopped
pinch salt
cracked pepper

Method

  1. To create the salad, add all salad ingredients together in a bowl. Toss to combine.
  2. To make dressing combine all ingredients together and mix until combined. Season with salt & pepper and add more yuzu juice if required.
  3. Add dressing to salad just before serving and toss salad to combine.


*Yuzu juice can be found from Japanese supermarkets and Asian grocers. Yuzu can be substituted for lemon, lime or grapefruit juice.

 
Ice Cream Cups
 
  Ice Cream Cups // Kenkō Kitchen. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen).

Ice Cream Cups // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Coconut Ice Cream

Vegan, Dairy Free, Refined Sugar Free, Gluten Free

Serves 4-6
Prep time: 10 minutes, plus 15 minutes freezing time

Ingredients

2 x 400g tin coconut cream
1 tbs maple syrup
1 tsp vanilla extract
½ cup rice malt syrup
pinch salt
4 passionfruits, pulp only
1 punnet strawberries, roughly chopped
½ mango, diced

For the raspberry variation
+ 2 tbs freeze dried raspberry powder

For the charcoal variation
+ 2 tsp activated charcoal

Method

  1. Combine all base ingredients in a bowl and gently whisk until combined. Fold through fruit and add in desired flavor variation if desired.
  2. Pour ice cream mixture into an ice cream maker and allow to freeze for 15 minutes.*
  3. Store in the freezer in a freezer safe container until ready to serve. Scoop into individual vessels or ice cream cones before serving.

*If you do not have an ice cream maker, simply pour mixture into a container and freeze for 3-4 hours, stirring or whisking the mixture every 30 minutes.

 
French Toast Waffles with Berry Compote

It’s safe to say this is one of my favourite breakfasts – ever. Not only is this recipe super easy to make, it is so delicious, wholesome and you will be filled up for hours. No more super-rich stodgy French toast, leaving you feeling like a slug. This healthy version is light, fresh and will have your tummy feeling nourished and happy!


French Toast Waffles with Berry Compote

Serves 4
Prep time: 5 minutes
Cooking time: 40 minutes

Ingredients

Waffles

130 g (4 ½ oz/1 cup) buckwheat flour
1 teaspoon baking powder
1 tablespoon stevia
250 ml (8. fl oz/1 cup) plant-based milk
60 ml (2 fl oz/ ¼ cup) maple syrup

French toast mix

400 ml (13. fl oz) tin coconut cream
60 ml (2 fl oz/ ¼ cup) plant-based milk
60 ml (2 fl oz/ ¼ cup) maple syrup

Berry compote

155 g (5. oz/1 cup) mixed berries
3 teaspoons stevia

To serve

175 g (6 oz) Macadamia ‘ricotta’ cheese (see below)
1 lime (quartered)

Method

  1. For the waffles, combine the buckwheat flour, baking powder and stevia in a bowl. Whisk in the milk and maple syrup.
  2. Depending on the size of your waffle maker, place a quarter or an eighth of the mixture in the waffle iron. Cook until the outside is golden (around 3–5 minutes) and remove.
  3. For the French toast mix, in a bowl combine the coconut cream, milk and maple syrup. Mix until combined.
  4. Heat a medium frying pan over high heat until hot. Dunk each waffle into the French toast mix and then place in the pan, cooking the waffles one at a time, until golden on the outside.
  5. For the compote, combine the berries, 60 ml (2 fl oz/ ¼ cup) water and the stevia in a saucepan over medium heat and let simmer until the liquid reduces and begins to thicken.
  6. To serve, place 1–2 waffles on each plate, top with the berry compote and 1 tablespoon of the macadamia ‘ricotta’. Serve immediately with a lime wedge on each plate.

 

Macadamia ‘ricotta’ cheese

Makes about 250 g (9 oz/1 cup)
Prep time: 10 minutes, plus soaking time for nuts

Ingredients

320 g (11. oz/2 cups) raw macadamia nuts, soaked in water overnight, drained
2 tablespoons coconut oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon savoury yeast flakes

Method

  1. Place the macadamia nuts in a food processor with the coconut oil, 2 tablespoons water and the lemon juice and blitz until smooth.
  2. Add the salt and savoury yeast flakes. Keep blending until the cheese is as smooth as you like.
  3. Store it in a container in the refrigerator for up to 1 week.
waffles
Bamya (Okra Stew)
  Bamya (Turkish Okra Stew). Photography by  Elisa Watson , Styling by Kate Bradley &  Elisa Watson . Kitchen Cloth in Washed Waffle Grey from  Fog Linen . Bowl, fork and glass found in an op shop. // Kenkō Kitchen

Bamya (Turkish Okra Stew). Photography by Elisa Watson, Styling by Kate Bradley & Elisa Watson. Kitchen Cloth in Washed Waffle Grey from Fog Linen. Bowl, fork and glass found in an op shop. // Kenkō Kitchen

We are currently in the midst of winter in Australia and to celebrate I thought I would share one of my favourite comforting recipes. This recipe hails from Turkey and is another recipe I have inherited from my boyfriends wonderful family. It is a dish in which you can serve hot or cold so you can make a big batch and have it for days on end (Turkish style), or you can pop any leftovers in the freezer for an easy meal. You can have it in a bowl on it's own or as a side with other Turkish dishes (like mücver - Turkish zucchini and dill fritters). It truly is delicious and is the perfect balance of comfort and nourishing. 

Bamya or Okra is a vegetable which is most often found in middle eastern stews and Indian, Sri Lankan curries. Okra is known for being quite a low calorie vegetable and it is a rich source if dietary fibre as well as containing many minerals and vitamins (such as vitamin A, C, K and B-6). It's absolutely delicious when cooked right and can be found to purchase fresh in Asian groceries and can be found frozen in Indian supermarkets. You could use either fresh or frozen for this dish, it really depends on what you can get your hands on!

Like many Turkish recipes this one is incredibly simple and easy to make. When both Yaprak and Suna (my boyfriends aunty and grandma) made this dish for me my heart just sang. It is such a delicious dish which you can just easily keep going back for more. It's a very common dish in Turkey and is definitely worth trying at home.

Happy cooking! xx


Serves 5
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients
1 lemon juice
500g okra
2 onions (diced)
3 tbsp rice bran or olive oil
3 garlic cloves
1 green capsicum (diced)
4 large tomatoes (diced)
1 tsp salt
1 400g tin chickpeas
1/2 tsp black pepper

Method
Peel the tips of the okra, wash and set aside. Place over the juice of 1 lemon and place into a fry pan with the diced onion and oil. Cook for 5-10 minutes or until onions begin to go translucent in colour. Slice and add in the garlic cloves, the diced capsicum and tomatoes. Add in the salt and then bring to the boil. Lower the heat and allow to simmer. Add in the chickpeas and cook until okra and tomatoes have completely softened.

Add in the pepper right before serving and enjoy hot!

It is that simple!

Rainbow Juice Trio
  Photography by  Elisa Watson .

Photography by Elisa Watson.

In Melbourne it was like a switch turned from beautiful sunny weather to blustery, rainy and freezing cold winter weather. Those of you down under will know that Melbourne has notoriously bad winters where it is far from being a beautiful snowy wonderland like Europe and North America but instead we more so get rain sleeting in your face thanks to high gust winds. This year it took no time for so many of my friends, family, colleagues and even myself to come down with a nasty flu or cold. As soon as you hear the sniffles happening in the office or see those watery eyes appear you just know you're in the danger zone! To help give my body some extra quick nutrients I pulled out the juicer and started throwing in one-two juices per day alongside my normal meals. 

Today I thought I would share a few of my new favourite juice recipes which have been getting a workout in my kitchen which I hope you will enjoy making in yours too!


Spicey Green Juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
1 green apple
1 green chilli
4 kale leaves
2 sticks celery
1 lemon
1 cucumber
1/4 iceberg lettuce
handful mint

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

 

Orange inflammation fighting juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
3 carrots
3 oranges
1/4 pineapple
1 finger turmeric
2" piece fresh ginger

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

 

Purple roots juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
2 carrots
1 beetroot
4 red cabbage leaves
1 lemon
1 green apple
1 cucumber
1" piece fresh ginger

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

GF Spinach Gnocchi with Basil Pesto
  Spinach Gnocchi with Basil Pesto // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Spinach Gnocchi with Basil Pesto // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Last week the team at I Quit Sugar were ever so kind as to feature three of the Italian recipes from my Kenkō Kitchen Cookbook on their website. It was such a thrill to be featured on a website which was one of the first tools I utilised when I myself was giving up refined sugars. You can find the full post on the IQS website here.

When I first learnt to cook Italian food was one of the cuisines I wanted to master the most. I would recreate my grandmothers Spaghetti Bolognaise - whilst not very traditional in it's ingredients, it definitely was traditional country Australian bolognaise! Then I moved on to changing this up to be lentil bolognaise adapting it to include more vegetables and different herbs. I would try and make different lasagnes, I would make pestos of different flavours, gourmet pizzas and kept challenging myself with the basics. Whilst these might seem pretty simple for most, for a 13-14 year old I was pretty impressed with myself!

Italian food has always had such a huge influence on my cooking style and when I first gave up gluten it was one of the first things I feared. I loved Italian food! How could I go without it!? Luckily in todays day and age we have so many amazing gluten free options available. Especially in Australia, USA and the UK. I know that Europe is also very strong in its gluten free products with a lot being imported into Australia. But for those who prefer to make it from scratch I share with you today the recipe for my very simple gluten free Spinach Gnocchi with Basil Pesto taken from the Kenkō Kitchen Cookbook. You can substitute the buckwheat flour for all-purpose gluten free flour, you can substitute the potatoes for sweet potato and you can add in extra nuts into the pesto as desired (my favourite nut in pesto is almond!). 

I hope you enjoy this recipe. Please have a go and see how easy it is to make delicious light gnocchi at home!
 


Spinach Gnocchi 

Serves: 5 | Prep time: 10 minutes, plus drying | Cooking time: 30 minutes

Ingredients
2 kg potatoes, peeled and chopped
2 cups baby spinach or chopped english spinach
1 teaspoon salt
2 cups buckwheat flour 

Method
To make the gnocchi, start by steaming
the potatoes until soft, around 15 minutes. Transfer them to a bowl with the spinach and mash until smooth. Add the salt and flour and, using your hands, gently work the mixture to make a dough.

Sprinkle a work surface with flour and roll the dough into 2.5 × 1 cm (1 × 1⁄2 in) cylinders and chop into 2.5 cm (1 in) pieces. Gently flatten the top of each gnocchi with a fork and set aside to dry for about 20 minutes.

For the pesto, combine all the ingredients in a food processor or blender and blitz until smooth but still chunky (or to your desired pesto consistency).

To cook the gnocchi, place them in boiling hot water and when they rise to the top, remove them.

Basil pesto

Serves: 5 | Prep time: 5 minutes 

Ingredients

2 cups fresh green basil
olive oil
2 garlic cloves
zest of 1 lemon
1/4 cup pine nuts
2 tablespoons cashews
1/4 cup almonds

Method

Place all the ingredients with enough olive oil to make into a paste in a food processor or blender and blitz until smooth but still chunky (or to your desired pesto consistency).

TO SERVE simply toss the gnocchi in the pesto and serve with micro basil leaves on top.

   Spinach Gnocchi with Basil Pesto // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook.   Cookbook   out now through Hardie Grant/Rizzoli. Photography by  Elisa Watson , styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Spinach Gnocchi with Basil Pesto // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.