Silverbeet and Cauli Soup

It recently occured to me that the look of some of my recipes might evoke suspicion, doubt or a possible response of “yeeuch!” Either the visual is not great (take my plastic spew breakfast ommlette by way of example) or there there may be an ingredient that has suffered a history of bad PR (à la brussel sprouts pie). Even this lumpy, green silverbeet and cauliflower soup may throw suspicion over the quality of my tastebuds and evoke empathy for my fiancé who is served this kind of mush time and again. So, here I shout it out: these recipes are delicious! I wouldn’t blog them if they weren’t.

Sometimes I follow a good recipe. Sometimes I confer with other foodies. All times I put thought and intuition into the ingredients to ensure pairing of complimentary vegetables, fruits, herbs and spices to bring out the best flavours. Most times the end result is a healthy, hearty, surprising and tasteful dish that includes benefits of using seasonal and varietal ingredients. Eating seasonal vegetables and fruits ensures that over time a variety of ‘phytochemicals’ are provided to your body for energy, immunity, organ growth, muscle repair and whetever else food is used for. Eating fresh and unprocessed ingredients also puts minimal stress on your body. And besides, seasonal fruit and vegetables are higher in taste, colour and quality than out of season or imported.

So next time you are in a restaraunt and see somethig that sounds odd on the menu, go for it. Order that bland, awful sounding dish and see what happens – you may be presently surprised!

Silverbeet and Cauliflower Soup
Modified from Silverbeet and Potato Soup in Marie Claire Fast and Fresh. I always substitute cauli for potato – cauli is better tasting, lower in carbs and higher in nutrients (I need to research that properly, but visit Paleo Spirit here for some more blog love on cauli and the nutritional benefits).

1 bunch silverbeet
1 whole cauliflower
1 leek
30g almond butter (or regular butter)
2 tbsp macadamia oil (if using almond butter)
1.5 litres chicken stock (stock cubes, pre-made or homemade)
1/2 tsp ground nutmeg
goats curd, light sour cream or basil to garnish

Rinse the silverbeet under cold running water, chop off the white stalks and chop the leaves coarsely.

Rinse the cauliflower and chop the white part into pieces. Slice up the leek.

Prepare the chicken stock.

Over a medium heat, warm the almond butter in a large pot. Add the leek and saute until soft and transparent (add the macadamia oil to help this process if using almond butter which is less soggy than dairy butter).

Add the silverbeet and cauliflower and stir for a minute.

Add the nutmeg to the stock and pour into the pot. Mix the vegetables through and simmer for 30 minutes or until the cauliflower is cooked and soft.

Blend into a smooth puree using a hand-held blender or food processor.

Serve warm with a dollop of curd, light sour cream or basil garnish.

Serves 6

mmmm… green mush goodness

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Posted by on April 19, 2012 in Food


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Chicken, Bacon and Brussel Sprouts Pie

K for Kenno (and K for K who tweeped her approval of this potential recipe!)

I free-styled this pot pie last night with the ingredients I already had in my fridge and cupboard. The weather has turned from bikinitastic to downright nasty (the thermometer had even dipped its toe into single digits. Rude.) and seasonal brussel sprouts in my fridge were clamouring to be made into a toasty hot pot pie. With some left-over bacon from the weekend, chicken mince in the freezer, and approval from my foodie tweeps online the end result was a match made in pot pie heaven.


4 rashers of short-cut bacon, diced
500g chicken mince
10-15 brussel sprouts, halved
2 celery stalks, diced
1 carrot, diced coarsely
2-3 field mushrooms, diced
1 brown onion, diced
1 cup frozen peas and corn
1 tsp turmeric
1 tbsp curry powder
2 cups GF chicken stock
2 sheets GF rough puff pastry
1 egg
red wine (for drinking)

Drizzle a little oil in a cooking pot. Fry the chicken and bacon over medium heat until the mince all starts to brown. Add in the turmeric and curry powder and blend through.

Add the diced onion, celery, carrot, mushroom, peas and corn and stir until the vegetables are warmed. Add the chicken stock and allow the mixture to simmer for approximately 5 minutes.

Remove the cooking pot from the heat and divide the mixture into 4 pie ramekins. Cover with a square of pastry and brush the pastry with a beaten egg.

Bake the pies in a pre-heated oven at 200dC for 20-25 mins, or until pastry is golden.

Remove from the oven and let the pie rest for a few minutes before serving.

* I added a generous splash of red wine to the mixture when it was simmering. I think it muted the bacon flavours and I wouldn’t recommend it. Give the generous splash to yourself instead 🙂


Posted by on April 11, 2012 in Food


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Revenge, Glitter, and Asparagus with Eggs

A recipe for scrummy-looking roasted egg and asparagus. Yes, that’s right, roasted eggs. Check it out at this link (which includes a cute little story about where not to put your glitter before a photo. Must remember that one for my wedding 😉 )

Revenge, Glitter, and Asparagus with Eggs

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Posted by on April 2, 2012 in Food


Mixed berry pancakes

While it looks like plastic spew from a carnival show bag, it’s actually a sweet and delicious breakfast. Today I was craving something sweet and fun for breaky (to match the day – the sun is shining, it’s glorious summer-like weather and we are heading out for a day at Manly beach) but I wanted something reasonably healthy and wheat free. I couldn’t go for something like french toast or pancakes and icecream (which by the way would be so YUM, but would make me feel off for the rest of the day).

So I looked toward the banana & egg pancake recipe that features in one of my GF/DF cookbooks and which was also a big hit in the March Crossfit Lifestyle Challenge that many of my friends took part in. I didn’t have any bananas so I tried the same with berries. It hit the spot, and I imagine that a dollop of ricotta or greek yoghurt would go well on top if that suits you.

frozen berries
2-3 eggs
1 tsp brown sugar

Place ~10 blueberries and 3 strawberries in a bowl and coarsely crush it all up. Add eggs and blend the mixture well with a fork, a whisk or in a blender.

Pour mixture into a warm frying pan that has been lightly greased and cook well before flipping over and cooking the top side briefly.

Serve immediately with a sprinkle of sugar or your topping of choice.

These quantities serve 1.



Posted by on April 1, 2012 in Food


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This is another recipe from How much do we love coconut?! THIS MUCH! I’m keen to try this one soon.


I am not a sweet or dessert person by any means, my motivation for this recipe was my son. He loves dessert but he hates his fruits and veggies!! I’m always looking for ways to disguise them (insert evil laugh here) in order to ensure he’s getting in plenty throughout the day. This recipe is so easy, so delicious, it should be a sin, but its NOT. Its 100% clean and amazing!!!


Freeze your bananas for at least 2 hours (I leave peel on)


2 Frozen Bananas
1/2 Cup of Coconut Milk

Unsweetened Shredded Coconut

Place ingredients in blender.
















Blend until creamy.
Place in bowl and chill in freezer for 20 minutes.
Add toppings and Serve immediately.










“whenever we cook for…

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Posted by on February 20, 2012 in Uncategorized


This is a recipe from I am posting it here to share and for my own future reference – am keen to try this soon!


Just like the title says, free from dairy and sugar, this is a guilt free clean nutritious dessert. Its a great way to get in your healthy fats and fruits and a wonderful way to beat those nasty sugar and snack cravings. No one will ever guess the ingredients either, if you have finicky children or spouses just keep mum and serve away they will gobble it up and beg for seconds.

(serves 3) 

2 Ripe Avocados
2 Ripe Bananas
1/2 Cup of Coconut Milk
Carob Powder (or Cocoa Powder) — adjust to desired chocolate taste
Honey or Agave if Vegan — again adjust to desired sweetness. (what I like to do is leave unsweetened and then top with berries and drizzle with honey)


1. Put avocado, banana, milk into a blender and blend completely
2. Mix in carob/cocoa powder and honey accordingly
3. Add to a chilled…

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Posted by on February 20, 2012 in Uncategorized


Red Wine Chocolate Cake

This cake is decadence on a plate. Make no mistake, you can’t eat this everyday – it’s all about sugar, chocolate and wine (I think I heard your lips smack from here 😉 ). I’ve made this cake many times and it is a hit at dinner parties. The deep richness and density of the cake means that one little slice is perfectly satisfying. If we work hard, exercise hard and eat well then there’s no reason that we can’t have a little treat from time to time.

Serve with a couple of strawberries and a dollop of cream or with a raspberry sauce.

1 cup white rice flour
¾ cup almond meal
¼ cup soy flour
2 heaped tsp baking powder
1 cup cocoa powder
200g unsalted butter
2 cups brown sugar
4 eggs
400ml red wine*

Preheat oven to 180 degrees Celsius.

Prepare 26cm round springform cake tin by greasing and lining with greaseproof paper.

Sift together the flour, almond meal and baking powder into a medium bowl or container.

Place cocoa into a large bowl.

With a whisk, whisking continuously, slowly add wine to the cocoa until a watery chocolate paste is formed with no lumps.

In a large mixer bowl beat the butter until smooth and creamy. Gradually add sugar and beat well. Add the eggs one at a time, beating well between each egg.

While mixing, slowly pour the chocolate wine mix into the large bowl of ingredients. Reduce mixer speed and gradually add the sifted flour.

Pour into a prepared cake tin and bake at 180 degrees C for 90 minutes.

Alternative: pour mix into a muffin tray and make mini cakes to freeze for office treats or for short-notice events. Only bake the for 25-30 minutes if you do this, or until a skewer comes out clean.

* I like to use a high quality wine because it affects the flavor of the cake and because the remainder usually goes to the cook. 😉 A Shiraz or a Grenache really works well in this cake.

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Posted by on February 9, 2012 in Food


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