Carrot Cake Oats with Caramelised Bananas



It’s been raining, or I should say, pouring, in Sydney for the past 3 days.  I’m not hating on it, goodness knows we need some rain, but it does call for something that gives the illusion of comfort and warmth in terms of food.

Oats do that for me, so as a way of recreating a warm blanket for my belly, I made some carrot cake oats.

Carrot Cake Oats

Serves 1


1/3 cup gluten free oats (use normal oats if GF is not your thing)

2/3 cup fresh carrot juice

1/3 cup water

1 medjool date chopped

1/2 tsp mixed spice

1/4 tsp ground ginger

1 banana

1 tsp coconut oil


Place all ingredients, except banana and oil, in a small saucepan and cook stirring on low-medium heat, until oats are soft and the consistency is creamy.  You may need to add a dash more of water if it gets to thick.  Once cooked to your liking, turn off heat and put aside.

For the bananas, melt oil in frying pan on medium heat, cut banana in half lengthways.  You may need to cut them into three if it’s a big and thick banana.  Place bananas in frying pan and cook for about 2 minutes on each side, or until golden.

Place oats in bowl and top with bananas and other toppings of choice.




Peas, love and mungbeans



Cauliflower Cous Cous



Cauliflower has saved my life so many times.  It’s such a versatile vegetable, it truly is one of my veggie heroes.

Going grain free for me is nothing new, I did it when I was living a raw plant only lifestyle for a while, and I have again revisited this grain free path whilst doing the Whole 30.  I have finished the 30 days but I have kept grains out of my daily life simply because I actually don’t miss them…….yet.  I will never say never, but for now, I’m happy to go grainless.

For those of you who are wondering what the hell cauliflower has to do with going grain free, listen up because you’re in for a treat.

Did you know that if you grate or process cauliflower, it will actually resemble rice grains?  And, if you process them a little less, you can also get the consistency of cous cous!  Or really just about any grain you like, but without the side effects that grains can have on some people.

So, go get your food processors out and let’s do this!



Cauliflower Cous Cous, Grilled Eggplant & Orange Tahini Dressing

Serves 4 as a side or 2 as a main


1 medium head of cauliflower

1 medium tomato, diced

1/4 red onion, diced finely

1/2 yellow capsicum, diced

1/4 cup of parsley, finely chopped

1/4 cup coriander, finely choped

Small handful of pinenuts

3 TBS dried cranberries

1/3 cup fresh pomegranate seeds

1/2 lemon, juiced

1 TBS extra virgin olive oil

Small handful of inca berries (optional)


Cut cauliflower into florets and place them in a food processor.  Pulse until the mixture resembles cous cous.  Pour into a large bowl.

Add the rest of the ingredients and mix thoroughly until well combined.  Set aside

Orange Tahini Dressing

Makes enough for this salad


1/2 orange, juiced

1 TBS tahini

Himalayan pink salt and pepper to taste


Mix all of the ingredients together until smooth.  Adding more juice if need be to get it to creamy consistency, like thick custard.

For the eggplant, just slice 1 medium eggplant into 1/2 cm thick rounds and place on a non-stick frying pan and cook until both sides are golden.  Sprinkle some Himalayan pink salt whilst they are cooking.

To serve, Just arrange the cous cous salad over a bed of baby spinach, then add the grilled eggplant and drizzle dressing all over it.


Now you can’t get more simple than that right?

Peas, love and mungbeans



Grain Free Banana Bread

This is a simple recipe for delicious banana bread that contains no oil, sugar or grains.

And by no sugar, I mean no sugar.  I get so frustrated when recipes say they have no sugar but then you go on to see that they do have added sugar in the form of coconut sugar, rice bran syrup, maple syrup, e.t.c.  Maybe the healthier option than refined sugar but still sugar!  I have been guilty of this also so no judgement here.

For the past 6 weeks I have been doing the Whole 30, which completely rules out all sweeteners, including stevia, which used to be my favourite sweetener to use but I have sinced changed my mind.  For the first 4 weeks, I didn’t touch any ‘natural’ sugars, just fruit (still sugar but a complete food and allowed in the Whole 30 program.  Won’t go into the difference because it’s a bit too sciency but look it up if you’re interested).   As a result, I didn’t do any baking for myself so now that the initial program is over, I have kept to it but have now branched out to make some completely sugar free goodies.  That, and my bananas were totally black and needed to be morphed into baked goods 😉

This recipe contains eggs.  I’m sure you could use an egg substitute if you wanted to but I haven’t tried it so can’t vouch for the results if you do.


Grain Free Banana Bread

Makes 1 loaf


1 cup of almond flour

1 cup of hazelnut flour

3 very ripe bananas, mashed

2 eggs, lightly beaten

1/4 tsp Himalayan pink salt

2 tsp of ground cinnamon

1/2 tsp of ground nutmeg

1 tsp of vanilla powder

1 TBS of baking soda

For the topping

chopped hazelnuts and almonds

1 banana, sliced lengthways


Pre-heat oven to 180 degrees Celcius.  Prepare a loaf pan with baking paper and set aside.

In a large mixing bowl, add the nut flours, spices, salt and baking soda.  Mix well.

In a medium bowl, beat the eggs into the mashed bananas until you get one homogenous mixture.  Add this to the dry ingredients and mix well until everything is combined.

Pour into prepared loaf tin and smooth the top with a spatula.  Arrange your banana slices and crushed nuts on top.

Place in the oven and bake for 50 minutes or until a skewer placed in the centre comes out clean.

Let it cool in the tin for 20 minutes before cutting.  This bread keeps well in the fridge or frozen in pieces and toasted whenever your heart desires.


Peas, love and mungbeans






Vanilla Cake with Princess Pink Frosting


Today, our youngest daughter turned five.  She is very specific when it comes to her requests, and it almost always involves the colour pink.  When I asked her what type of cake she wanted for her birthday, the reply was “I want a vanilla cake with princess pink frosting and those flowers you can eat”.  She was referring to the edible flowers which I used to decorate her sister’s birthday cake only two weeks ago.  Hers was also a vanilla cake, but it had blueberry frosting.

So, off I went to deliver this request.  Vanilla cake, easy peasy.  Princess pink frosting?  That was easy too.

This cake is vegan, but not gluten free.  And whilst the icing is refined sugar free, the cake is not.  You can use coconut sugar but sugar is sugar so if you’re avoiding sugar, then maybe skip to the previous recipe.  But if however, you like to indulge in a bit of cake every now and then, read on.

The vanilla cake is easy and you can find the recipe for mine here.

This recipe makes a beautifully moist vanilla cake and it’s really nice with any type of frosting, or just on it’s own.  You can make it gluten free by replacing the flour with gluten free flour.  I haven’t yet tried it with the vanilla cake but I have done so with the chocolate version and it turned out ok, only not as moist.



Princess Pink Frosting


makes approximately 1 cup of frosting.

1 cup of raw cashews, soaked for at least 1 hour and rinsed well

1/4 cup unsweetened almond milk

1 TBS vanilla extract

1/4 cup of maple syrup (This is a guesstimate as I actually didn’t measure this out so you might want to taste test and adjust accordingly)

2 TBS freshly squeezed beetroot juice


Place all ingredients in a powerful blender and blend until super smooth.

Wait until the cake is completely cooled before attempting to frost.


Mission accomplished :)

Peas, love and mungbeans


Spelt & Beet Gnocchi with Rosemary Pesto & Crumbed Macadamia Feta


There are some things that you try over and over again, gnocchi is one of those things for me.

Those little fluffy pillows of yum are either got or not.  So I search all over for amazing recipes trying them all, some are good, some are great, some not so much.  But they’re fun all the same.

But here’s one of those recipes that I found whilst searching and you can find it here.

It uses spelt flour which is a little different, and no potatoes.   I have seen spelt flour at the grocery store but I like to get mine from bulk stores because I just buy the quantities that I need.  The Source Bulkfoods is the one I go to and there’s a few around if you’re in Australia so check them out.  _MG_1691

For this dish you will also need a delicious pesto.  I make traditional basil pesto all the time, but somehow, no shops had it in stock so I went out to my big rosemary bush and collected enough to make this one.  I got my little one to help, she loves getting involved :)


Rosemary Pesto

Makes about 1/2 cup


2 cups of fresh rosemary, leaves only

1/2 cup of pine nuts

2 cloves of garlic

3x 4cm pieces of lemon rind

1/4 cup savoury yeast

1/4 cup of EVOO

1 tsp of Himalayan pink salt

Freshly cracked pepper to taste


Place all ingredients in a food processor and process until smooth.

Taste and adjust seasoning if required.


Here’s a really simple recipe for some macadamia cheese.  It has a really crumbly consistency and reminds me of feta so let’s call it that.


Macadamia Feta

Makes about 1 1/4 cups


1 cup of raw macadamia nuts, soaked and rinsed well

2 cups of filtered water

2 TBS of lemon juice

1 tsp of prebiotic powder, I like this one.

1/2 tsp of Himalayan pink salt

1 tsp raw apple cider vinegar (optional)


Place rinsed nuts in a blender with the water and blend until smooth.  Use a muslin cloth or nut milk bag to strain until you get all the liquid out and all you have left is the pulp.  Reserve the liquid (Macadamia milk!)

Place the pulp in a glass container and mix through all the other ingredients.  Done!

I keep mine in the fridge and it keeps for about 4-5 days.

The combo of the pesto and the cheese is also delicious on grainy toast with some fresh tomato.

And there you have it!

Peas, love and mungbeans