Carrot & Ginger Soup


Whenever I feel under the weather, or even just a little bit down, I always crave soup.  It’s like medicine to me.  Something grounding and  nourishing to give my insides some much needed TLC.

This soup is really easy to make, just like all of the dishes I put up if you haven’t already noticed!

My aim when I’m cooking, is to make the tastiest of meals, in as little time as possible.  The actual preparing of the ingredients is what I like the most, the cooking is just a necessity some times.

You can find the purple sweet potato noodles used in this recipe in any good Asian grocery store, or you can also use kelp noodles.  If you don’t have anything against eating grains, rice noodles would work really nicely here too.  I love grains, but I know some people are sensitive to them.

Carrot & Ginger Soup

Serves 1 as a main or 2 as entrees


2 large carrots chopped

2 cups of cubed pumpkin

2 garlic cloves, sliced

2 cm piece of fresh ginger

Celtic sea salt to taste





Finely sliced red onion


Purple sweet potato noodles

Cashew créme fráiche



Place all ingredients in a medium saucepan, and add enough water to just cover the vegetables.  Turn heat on to med-high and bring to the boil.  Reduce heat and simmer with lid on, until pumpkin is soft and carrot gives a little.

Ladle vegetables and liquid into a blender, and blend until smooth.  Start on lowest setting first and be mindful that hot liquid can sputter and burn you so have the lid on properly.  If you like your soup runny, you may need to add a little more hot water.  I prefer mine thick and creamy so this amount of liquid suits me fine.

To cook the noodles, just add the amount you want to a pan of boiling water and cook for 10 minutes or until soft.  Drain, rinse and add to your soup.  I find sweet potato noodles quiet starchy so even if you leave them in the water after you have turned of the heat, they won’t go gluggy.  This is a bonus, as I sometimes get caught up doing other stuff!  If you have left overs, they’re also great through stirfrys.

I had this soup for lunch and it definitely made me feel so much better.  Because of the toppings, it makes for a filling meal.

Peas, love and mungbeans




BBQ pulled jackfruit fajitas with all the trimmings!


Not long ago, I shared my recipe for Smoky BBQ pulled jackfruit and if you haven’t yet tried it, I highly recommend that you do.

Today, I want to share how you can take that recipe to create this wonderful dish.

Mexican cuisine comes an equal third with Vietnamese as my favourite top three cuisines of the world (Peruvian and Middle Eastern food take the top 2 spots respectively).  I love the freshness and simplicity of most of the dishes and they are truly a party in your mouth.  In my household, we normally make all the accompaniments and put them in the middle of the table, and then everyone makes their own bespoke dish with what’s available.  It’s fun, and the kids love it.

Here’s the recipes for the accompaniments that go with our smoky BBQ pulled jackfruit fajitas.

Cabbage Salad 

1/4 purple cabbage

1/4 white cabbage

2 TBS evoo

juice from 1 lemon

1/4 cup loosely packed fresh coriander leaves

Freshly ground pepper and Celtic or Himalayan pink salt to taste


Use a mandolin to finely shred the cabbage and place in a medium bowl with the finely chopped coriander.  Add the lemon, olive oil and seasoning and use hands to mix it thoroughly.  Taste and adjust seasoning if required.

Chunky Guacamole

2 ripe avocados

2 TBS finely diced red onion

Juice of 1/2-1 lemon/lime

Freshly ground pepper and Celtic or Himalayan pink salt to taste.


Mash the avocado but leave a few lumps, stir in the onion, lemon juice and seasoning.  Taste and adjust seasoning if required.

Chipotle cashew sauce/mayo is also a staple that goes with this dish and you can find the recipe for it here.

The other accompaniments are chopped tomatoes, cos lettuce leaves, which I also use as wraps if I’m not feeling the corn tortillas, cucumber and red capsicum salsa, and steamed corn.


I use gluten free corn tortillas which are easy to find, and have tried making them myself but I really need to get one of those amazing little tortilla machines next time I’m in the states, which will hopefully be next year for 4th of July, woot!!!

In the meantime, I’ll settle for the store bought tortillas.  I have to say, I do prefer making our own Mexican food as Australia really lacks any amazing Mexican eateries IMO.  But I would love to be proved wrong.

Anywho, I hope you love the recipe and if you do, let me know!  If you don’t love it, let me know too so that I can improve on what I’m doing.

Peas, love and mungbeans




Chickpea Banana Bread


The next few posts will be dedicated to the humble chickpea.  Maybe the most versatile legume in existence, and definitely one of my favourites because of that.

I’m sure you’re no stranger to using chickpea flour, and if you’re gluten intolerant, you’ve probably come across it more often than not.  It’s found a lot in gf flour substitutes, and in this instance, i’m going to use it solely for that purpose.

So, before you go scrunching up your nose, I dare you to try this recipe out.  You won’t regret it!


Banana Bread

Makes 1 loaf


1 1/2 cups of fine chickpea (besan) flour

1 TBS baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp celtic sea salt

1 1/2 cup very ripe mashed bananas (approx. 3 large)

1/3 cup firmly packed coconut sugar

2 eggs

2 tsp of vanilla extract

1/4 cup of coconut oil, melted

1 banana, sliced for topping

2 TBS maple syrup for glaze (optional)


Pre heat oven to 180 degrees celcius.  Line a loaf tin with baking paper and set aside.

In a medium bowl, mix bananas, oil, eggs, sugar and vanilla extract.  In a large bowl, mix flour, baking powder, spices and salt.  Add wet ingredients to the dry ingredients and mix gently with a whisk to combine all the ingredients well.

Pour into prepared loaf tin, arrange the extra banana in which ever way you like on top, and bake in the oven for approximately 1 hour, or until a skewer inserted in the centre comes out clean.

Once out of the oven, use a pastry brush to glaze the top with maple syrup.  This is an optional step but highly recommended.

Leave in pan for 10 minutes, then remove and leave on wire rack to cool.

Because all ovens vary, start checking at the 45 minute mark to avoid burning.

Stores well in the fridge for up to 5 days, on the counter for up to 3, and frozen in slices for up to 3 months.



Peas, love and mungbeans



Smoky BBQ Pulled Jackfruit



Keeping to the fast an easy recipes.  Here’s another one!

Probably the easiest and most laziest ever.  This is definitely not health food but it’s tasty and perhaps a healthier version and it’s ready in 30 minutes with minimal prep time.  All you need is 2 cans of jackfruit and 1 bottle of your favourite smoky bbq marinade.

Let’s go!

Smoky BBQ Pulled Jackfruit

Serves a party!


2 cans jackfruit in brine

1 bottle smoky bbq marinade.  I used Masterfoods.

1 TBS oil of choice.  I used coconut oil.


Drain jackfruit and rinse well.  Shake off excess water.   Cut off hard core from jackfruit pieces.

Heat oil in pan on medium heat, add jackfruit and fry until it starts to turn golden.  Add 3/4 cup of the marinade and stir to combine and cover the jackfruit.  Turn heat down to low and cook for 30 minutes, lid on, stirring occasionally.

That is all.

Serve in a bun or with your favourite salads.



Peas, love and mungbeans



Red Lentil and Veggie Soup


If there’s one thing I need more of, it’s time.  I don’t really like to spend my time in the kitchen more than is necessary because there’s a million other things I prefer to do.  Don’t get me wrong, I love cooking and creating new dishes, but my goal is always to make recipes that are quick and fuss free but still delicious.  Here’s proof.

Red Lentil and Veggie Soup

makes 3x 500 mL serves


1/2 medium brown onion, diced

2 cloves of garlic, crushed

2 medium carrots, chopped

2 medium zucchinis, chopped

3 cups chopped pumpkin

2/3 cup dried red lentils

1 tsp curry powder

1/4 cup coriander, roughly torn


Place all ingredients in a medium saucepan, add enough water to come two centimetres above the ingredients.  Turn heat on to low-med and cover.  Cook stirring occasionally until lentils and pumpkin are soft.  You may need to add more water if you prefer yours more soupy, I like mine thick.

When ready, season with freshly cracked pepper and a good quality salt (not table salt, that stuff is bad), and stir in coriander.

To serve, add some brown rice and a dollop of yoghurt.  I used coconut because it goes well with this soup.

See?  Quick, easy, tasty. Fuss free.


Peas, love and mungbeans