All posts by Brenda

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



Grain Free Zucchini Loaf


This here bread is moist, deliciously dense and packed full of good stuff.  Not a grain in sight so suitable for those who are sensitive to gluten.  I’m sure it’ll become a staple at your place like it has become at mine.

Grain Free Zucchini Loaf

Makes 1


2 1/2 cups of almond meal

1/2 cup LSA (or more almond meal)

1 tsp baking soda

1 tsp gluten free baking powder

1/2 tsp Himalayan pink salt

1/4 cup of coconut oil

2 cup of grated zucchini, liquid squeezed out as much as possible

4 eggs (the best you can afford, preferably pastured)


Pre heat oven to 160 degrees Celcius. Line a loaf tin with baking paper and set aside.

In a large bowl, add eggs and whisk lightly, add oil and zucchini and mix well.

In a medium bowl, add all the dry ingredients and combine well. Combine with wet ingredients and stir until the mixture is well incorporated into each other.

Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.

Place in pre-heated oven and bake for 1.5 hours. It is ready when a skewer placed in the centre comes out clean.

Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.

Leave bread to cool completely before slicing.

This bread keeps well in the fridge, just make sure you wrap it well with cling film.

You may want to try replacing the eggs with an egg replacer to make it vegan but I haven’t tried this so can’t vouch for it working.

I love mine topped with avocado and smoked paprika as above.  I also like to smear macadamia fetta all over it, it’s delicious topped with some fresh figs too.


Peace, love and mungbeans


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