As I sit down to write this, it is not cookies on my mind but the rice paper rolls, the soy eggs & squash fritters from some well recognised food bloggers who are sharing their stories. These are not any story but the deepest of stories about their families & their childhood. Each one has made my heart swell & my eyes fill with tears as I think about the hardships they & (their families) faced & the tough decisions. One thing is the same in each story – it’s about finding a safer home. Somewhere they could bring their children up without the threat or fear of violence & persecution. I urge all of you to go & have a read & remember now, while all this craziness is going on in the world that in the end we are all human & we all deserve to live without fear. #immigrantfoodstories
Here are some cookies that will bring a little hope & warmth into your life. They will fill you up & make you feel good.
Makes approx. 24 large cookies
- 1 C whole spelt flour
- 1 C rolled oats, plus 1/2 C extra
- 1/4 C brown rice flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- a pinch of sea salt
- 1/4 C desiccated coconut
- 1/2 C raw almond, roughly chopped
- 1/2 C dried cranberries
- 1/2 C roughly chopped dark chocolate (70% cocoa)
- 1/2 C macadamia oil
- 1 tsp vanilla bean paste
- 1/4 C rice malt syrup
- 2 over-ripe bananas
- Pre-heat your oven to 180 degrees celcius & line 2 baking trays with baking paper.
- Place the 1 C of rolled oats into your blender and pulse for a few seconds to turn into oat flour. Pour into a large bowl and sift over the flours, baking powder, cinnamon & sea salt. Add the whole oats, coconut, almonds, cranberries & dark chocolate. Mix to combine.
- In a large jug mash the bananas then add in the oil, vanilla & rice syrup. Whisk together before pouring over the dry ingredients. Mix into a thick dough then with damp hands roll tablespoon size balls. Place onto the trays and flatten with the palm of your hand.
- Bake for 15 – 20 minutes, until golden. Cool for 5 minutes on the trays before transferring to a wire rack.
- Delicious eaten on the day otherwise will keep for up to 5 days in an airtight container.
Enjoy & spread love xx
Over the last few months purple cauliflower has been popping up at all the farmers markets over here in Perth. The first time a bought one I was so excited & wanted to do something extra special. It ended up sitting in the fridge for two weeks while I dreamed up all these crazy things I could do with this purple cauliflower cauliflower. In the end I used it in a rush one busy weeknight when I was craving some comfort food. The cauliflower was roasted with garlic before being baked with a fish and creamy sauce made from almond milk. Surprisingly, it was an amazing dish that was gobbled up by all, especially my sister. She would have eaten the whole tray right then. Luckily some was left for our lunches the next day!
Since then we’ve had this cauliflower cheeze on regular rotation & every time it is thoroughly enjoyed. I’m thinking of serving this on Christmas eve and even though it’s quick & easy to make, it tastes indulgent.
By using purple cauliflower there’s a healthy does of anthocyanins which have anti-innflammatory & antioxidant benefits. Regular cauliflower is also high in vitamin C so no matter what colour you choose its bound to be healthy & nutrient rich.
Vegan cauliflower cheeze
Serves 4 as a main, or 6 as a side
- 2 small or 1 large head of purple cauliflower (if you can’t find it white is just as delicious)
- 4 T extra virgin olive oil, divided
- 2 cloves garlic, crushed
- 1 tsp smokey paprika
- 1/3 C chickpea (besan) flour
- 800ml unsweetened almond milk
- 1 tbsp white miso paste
- 1/4 C nutritional yeast flakes, plus 2 tbsp
- 1/2 C walnuts, roughly chopped
- 2 tbsp sunflower seeds, roughly chopped
- Preheat the oven to 200 degrees celcius.
- Trim the cauliflower & cut into medium sized florets.
- Line a baking tray with baking paper & place the cauliflower on in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle over the crushed garlic, paprika & season with salt & pepper. Place into the preheated oven for 20-25 minutes.
- Meanwhile prepare your béchamel sauce by heating the remaining 2 tbsp of olive oil in a small saucepan. Add the chickpea flour and stir until a thick paste forms. Now, with a whisk in hand, gradually add the almond milk, whisking continually to ensure no lumps. Over a medium heat gently bring to the boil, while whisking every so often. It will take about 10 minutes for the sauce to thicken.
- Once thick add in the miso & nutritional yeast. Give the sauce a final whisk before taking off the heat.
- Remove the cauliflower from the oven & place in a baking dish. Pour over the béchamel sauce & top with the walnuts, sunflower seeds & remaining nutritional yeast. Season with a little extra salt & pepper & baking at 200 degrees celcius for 30 minutes.
- Serve with a crisp green salad.
It’s that time of year again when my parents avocado trees are dripping with fruit and the local markets are full of gorgeous avo’s ready for the picking. I’ve been filling my bag with them at the markets, for a very decent price, and I can’t wait for my parents visits when (hopefully) they come with arms full of them. Of course, nothing beats the simple avo on toast combination , and I can’t go past that. But when I have so many I look to other ways of including them in my diet. Smoothies are one of my favourite things and I don’t think a day goes by when I don’t have one. So it’s no wonder that the avo’s have ended up in my smoothies. They are perfect in a vibrant green smoothie, with lots of kale, mint, lemon and cucumber, adding a very welcome creamy texture.
Today I mixed it up with a very decadent shake, using the avocado to make the drink extra thick and creamy. This is the perfect breakfast treat or dessert. It’s packed with the goodness of raw cacao for that rich chocolate flavour, mesquite adds a lovely hint of caramel and is a good source of calcium & potassium as well as stabilising blood sugar levels and of course the hero avocado is high in vitamin K and healthy monounsaturated fats.
Cacao & avocado shakes
- 1 large frozen banana
- 1/2 large avocado
- 2 ice cubes
- 2 sprigs of mint
- 2 tbsp cacao powder
- 2 tsp mesquite powder
- 2 tsp almond butter
- 2 medjool dates, pitted
- 2.5 C unsweetend almond milk
Place the banana, avocado flesh, ice, mint cacao powder, mesquite powder, medjool dates & almond milk into a high speed blender. Blend for 1 minute or until thick & creamy. Pour into 2 glasses and top with an extra sprinkle of cacao & a few cacao nibs. Drink immediately.
Ever since my sister got her very spoilt dog a waffle maker for christmas (crazy, I know). And although Ebony, the dog, loves waffles she’s not too good at cooking them. So, since then, I have been searching for the perfect waffle recipe. After many failed attempts (too crispy, too soft, doughy or dry), I have finally found a fail proof recipe that is SO delicious! The coconut kefir acts like a raising agent, with its natural bacteria, and produces fluffy on the inside and crispy on the outside waffles.
These waffles have become a favourite breakfast of mine that is perfect for the weekend and mid-week too due to their simplicity. Soaking the oats overnight means all you have to do in the morning is blend and let the waffle maker do its magic!
I have been making my own coconut kefir over the last month, i simple combine kefir grains with coconut milk and sit it a room temp for around 36 hours. I then shake it up and store it in the fridge for up to 1 week. It’s also delicious with granola and in smoothies.
Coconut kefir waffles
Makes approx. 4 waffles
- 1/2 C raw buckwheat groats, soaked overnight
- 1/2 C hulled millet, soaked overnight
- 1 C coconut kefir (I make my own by fermenting coconut milk with kefir grains)
- 1 banana
- 1 tsp vanilla powder
- 1 tsp cinnamon
- Strawberries, coconut yoghurt, hemp hearts, banana & pure maple
- Banana, natural peanut butter & shaved dark chocolate
- Blueberries, cashew cream & grain free granola
- Pineapple, kiwi fruit, coconut cream & coconut nectar
- Start this recipe the night before by soaking your buckwheat and millet in a large bowl covered generously with filtered water. I always add a squeeze of lemon or apple cider vinegar too when soaking grains.
- In the morning rinse your grains well and place in a high-speed blender with the coconut kefir, banana, vanilla and cinnamon.
- Blend on high for 1 minute or until a completely smooth and creamy texture. Set aside for around 5 minutes.
- Meanwhile, heat your waffle iron to the desired setting, I like to have mine of the 2nd highest function for a nice, crispy outside.
- When heated, pour in approximately 1/3 C of the batter. Close and let the waffle maker do its thang.
- While the waffles are cooking prepare your desired toppings.
- If you are cooking for a crowd keep the cooked waffles, covered with a tea towel, in a 150 degrees celcius oven.
- However, these are best served hot off the waffle maker!
Imagine crispy puffs of quinoa and buckwheat, crunchy peanut butter, creamy tahini, a hint of sea salt and dark chocolate all rolled into one bar. It’s the chocolate bar of my dreams. And now I can have it everyday because, really, it’s not as unhealthy as you might think. Puffed quinoa and buckwheat are both nourishing seeds, which makes them gluten frees, and they are packed with protein and calcium. So we’ve got a chocolate bar that’s both delicious and nutritious!
A little peanut butter and tahini are also great sources of protein and healthy fats, which will help keep you full for longer. These really are the chocolate bar you should be reaching for when the 3pm slump hits. That’s exactly what I’m doing now, along with a big cup of tea. It’s the perfect post tennis treat.
I also made these for my parents last weekend and they thoroughly enjoyed them. Especially my Dad. Now that the recipe is up, my mum might even make them for him!
Don’t be shy with your pinch of sea salt as it really lifts these bars to the next level. Also, feel free to add whatever nuts or seeds you have on hand instead of the pistachios and almonds. Of course, these bars can also be made vegan by using an alternative sweeter such as rice malt syrup or maple syrup, however I truly love the taste of a beautiful floral honey.
Chewy chocolate bars
- 1 1/2 C puffed quinoa
- 1 1/2 C puffed buckwheat
- 1/4 C flaked almonds
- 1/2 C pistachios, roughly chopped
- 1/4 C chia seeds
- 1/2 C honey
- 1/4 C natural peanut butter
- 1/4 hulled tahini
- 40g drak chocolate (70% cocoa solids minimum)
- Combine the puffed quinoa, puffed buckwheat and chia seeds in a large bowl. Set aside.
- In a heavy based pan, gently toast the almonds and pistachios over medium heat for about 5 minutes.
- Combine the honey, peanut butter and tahini in a small saucepan and stir over low heat until combined.
- Add the toasted nuts and tahini mixture to the puffs, quickly mix to combine.
- Press into a lined lamington tin (30 x 15 cm), you may need to wet your palms slightly to prevent the mixture sticking to you.
- Refrigerate for about 4 hours, or until set firmly.
- Remove from the fridge and slice into even sized bars. Gently melt the dark chocolate then use a small spoon to drizzle it over each bar. Pop them back into he fridge for the chocolate to set. Serve, or store in an airtight container in the fridge for up to 1 week.
Hey friends! After a very long drought from food blogging I am finally back with a new recipe. This is for all those thoughtful people who have been telling me how much they love my blog & recipes – so i’ve come back feeling very inspired to keep getting recipes out to you all! Hopefully with a little more regularity. I wouldn’t put the lack of posts down to me not cooking so much, but rather not having enough time to take all the photos and write up the recipe. I certainly have still been busy in the kitchen, making lots of hearty soups, curries (inspired by my trip to Sri Lanka – a post on that to come soon), lentil pies, warm salads and pasta. This pasta recipe in particular has been on regular rotation in our home, due to its simplicity, deliciousness and the fact that my boyfriend would eat pasta every night if I let him!
What has been keeping me busy is some very tricky chemistry units at university (who would have thought there was so much chemistry involved with Nutrition!?) and a new part-time job as a cook! So after spending most the morning cooking when I get home I just want to gobble up my food without even a thought about taking a photo.
Anyway, here it is. I hope you enjoy this dish as much as my family and I do, and that it might just become a delicious family staple. Plus, it’s super good this time of the year with all the garlic and kale to keep your immune system strong.
Serves 4, vegan & gluten free options
- 375g wholegrain penne pasta (I use spelt or buckwheat)
- 200g baby kale leaves, washed
- 4 garlic cloves, peeled
- 1/4 C local extra virgin olive oil
- 1 large head of broccoli or romanesco, cut into florets
- 1/2 C walnuts, toasted in a dry pan, roughly chopped
- Sheeps milk romana or nutritional yeast, to serve
- Bring a large pot of water to the boil. Once boiling add your kale and garlic. blanch for 2-3 minutes, until a vibrant green, no longer.
- Scoop out the kale and garlic and place in a blender with the oil. Add 1/4 – 1/2 C of the cooking water. Season with sea salt and black pepper. Blend until a super smooth, pourable consistency, adding more water if necessary.
- Meanwhile, pop the pasta in the pot of boiling water. 5 minutes before the pasta is due to be ready (according to packet directions) add in the broccoli florets. Continue to cook until the pasta is al dente. The broccoli should be just soft.
- Drain and stir through the blended kale sauce. Serve with the toasted walnuts and a little romano cheese or nutritional yeast. A drizzle of good EVOO is a nice addition too.
Show me your greenalicious pasta on Instagram by tagging #goodnessgraciouskitchen
The last few days of Autumn are shining upon us which means my breakfasts have started to heat up. On the mornings when I don’t have to eat my breakfast post yoga & in the car, I enjoy beautifully creamy, warm oats with an assortment of toppings. Lately we have been getting the last of the passionfruit from my parents vines, lots of bananas at the markets and the first of my favourite golden kiwifruit. These make the most delightful topping on creamy coconut porridge.
I’ve got one more week left of this semester at University then a couple of weeks of exams. After that, my boyfriend, my parents and I will be packing our bags and heading to Sri Lanka! I’m beyond excited and can’t wait to swim in the warm ocean, walk through some splendid tea plantations and feast on fragrant curries. We’re heading through the hill country then to the east coast. I would be forever grateful if any of you have some travel advice and must see/do places. I’m also hoping to do an Ayurveda cooking class, so any information about that would be most welcome.
Anyway here is a beautifully warming porridge recipe with a little tropical inspiration.
Creamy Coconut Porridge
- 1 C rolled oats (gluten free if necessary), soaked overnight
- 1 C coconut milk
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1/2 tsp ground cardamon
- 3 passionfruit, pulp scooped out
- 2 bananas, sliced lengthways
- 1 tsp coconut oil
- 1 tsp coconut sugar
- 1 golden kiwi fruit, thinly sliced
- 2 tbsp coconut flakes, toasted
- Coconut milk, extra to serve
- Coconut syrup (the sap from the coconut palm), to serve
- Soak the oats overnight in a generous amount of water. Drain in the morning and place in a small saucepan along with the coconut milk and 1 C of filtered water.
- Place the saucepan over very low heat and add the vanilla, cardamon and cinnamon. Bring to a low simmer and stir for 5-10 minutes or until thick and creamy.
- While the porridge is cooking, heat the coconut oil in a small frypan. Sprinkle the sliced bananas with coconut sugar before placing cut side down in the pan. Cook for 2-3 minutes, until golden. Flip and cook the other side for 1 minute before turning off. Set aside.
- When the porridge is ready pour into your serving bowl and top with the caramelised bananas, passionfruit pulp, kiwi and coconut flakes. Serve with extra coconut milk and coconut syrup.