This quick and easy to make Lime Turmeric Coconut Fish is a fabulous, tasty, one pan meal that’s prep to plate in less than 30 minutes. This one pan meal has such a delicate flavour with hints of ginger and garlic complementing the turmeric as well as the zesty freshness of lime. Get your rice…
At this time of the year I’m always coming up with recipes to use up end of season stone fruit…these Plum Honey Yoghurt Ice Blocks are a result of plums that had seen better days. This recipe is also perfect for a large tub of icecream if a neighbour comes by with a bucket of…
Recipe by Kristin Cosgrove By popular request, I’m excited to start sharing a range of gluten-free sourdough recipes, starting with this Gluten-free Sourdough Starter! To make sourdough you need a starter culture. This gluten-free one is surprisingly easy to make. It needs lots of TLC for the first week or so and as it becomes…
This Mushroom San Choy Bow is a great vegan take on the classic. It’s really quick and easy to make and is a fabulous meal to share buffet style so everyone can build their own to suit their tastes. The pickled carrot really adds to this dish so make sure you add a little to…
I love the flavours of these Chargrilled Peaches with Maple Macadamias. It is such a quick and easy dessert or sweet treat and is a fabulous way to use up peaches towards the end of the season. This dessert is one that looks fabulous and combines the sweetness of peaches and the crunch of macadamias…
This Cashew Beef Stir-fry is a super quick and easy to make meal that my family loves. I love preparing my vegetables, getting my rice or quinoa on to cook and then in that time, whipping up this delicious meal. This is full of beautiful veggies, crunchy cashews and a sauce that compliments it all….
These Sweet Potato Roti Flatbreads are a quick and easy wrap to make. I’ve tried lots of different variations on roti and these are my family’s all time favourite. Enjoy them hot as a side with a curry or store and use for school lunches. By including sweet potato, these roti become far more nutritious…
This Creamy Kale Sweet Potato Soup is a deliciously hearty soup that will warm and comfort the body. Made from simple ingredients, the combination of anti-inflammatory spices, collagen and protein-rich bone broth will nourish your gut. Nutrient dense and fibre-packed from the lentils, nuts and vegetables, it’s a super soup for sure.
For all you need to know about bone broth and how to make it click here. I love having broth ready in my fridge or freezer so that I can whip up a nourishing soup any time it is needed.
Take a look at the variations below the main recipes to adjust the recipe to suit your dietary requirements and taste.
Creamy Kale Sweet Potato Soup
- 1 tbsp coconut oil – or olive oil
- 1 onion/s – diced
- 4 clove/s garlic – crushed
- 1 tbsp ginger root – finely grated
- 500 g sweet potato/s – diced 2-3cm
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- Sea salt and freshly ground black pepper – to taste
- 1 L stock or broth – of any kind (chicken or vegetable)
- ⅓ cup split red lentils
- ½ lemon/s – juice & zest
- 1 bunch/s kale
- 400 ml canned coconut milk – full fat
- ¼ cup raw cashew nuts – toasted
- fresh coriander leaves – optional, to serve
- Chilli flakes – optional, to serve
- In a large pot, melt the coconut oil over a moderate heat and add the onion. Saute for 2 minutes.
- Add the garlic and ginger and saute for another minute.
- Add the sweet potato, spices and seasoning and stir-fry for 2-3 minutes.
- Add the stock or broth and lentils and bring to a rolling simmer for 10-15 mins or until the lentils have softened.
- Add the lemon zest, tear the kale from the stems and add to the soup with the coconut milk. Heat for a couple of minutes to wilt the kale.
- Stir through the lemon juice. Taste and adjust the seasoning if necessary.
- With optional cashews, coriander leaves and chilli flakes.
- This is pictured with the sourdough starter flatbread recipe.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge or freezer.
Nut-freeReplace the cashews with pumpkin seeds.
Vegan and vegetarianReplace the bone broth with vegetable stock.
Smooth soupYou can absolutely blend this into a smooth soup if you, if your kids prefer.
Love this hearty soup? Let me know in the comments below.
This Pad Thai takes me back to one of my favourite travel memories when my hubby and I backpacked through South East Asia. Our favourite street cart was on Khaosan Road, Bangkok, and it had the most incredible Pad Thai. It has taken me may years to get this to be as perfect as the…
These Raspberry Choc Chip Muffins are bursting with juicy raspberries and a sprinkle of dark chocolate, the perfect combination. These are perfect for picnics, parties, entertaining friends and even a lunchbox treat. Being made with spelt flour, these are a little easier on the digestion and I love the texture that using half wholemeal brings….
These Sweet Potato Chickpea Patties are one of my favourite go-to vegetarian patties. They are delicious enjoyed with a simple side salad or fabulous as a burger too. For vegetarians or vegans, eat these with either a grain or nut/ seeds to ensure you have a ‘complete’ protein. Health benefits Sweet potato is a fabulous…
Cheesy Green Pockets is a versatile recipe to use up any greens you have in your fridge. These are similar to gozleme, a flatbread stuffed with cheesy filling common to so many countries. This recipes uses a yoghurt dough, rolled thin, then topped with beautiful leafy greens, herbs and a mix of parmesan and feta….
This is a fresh, summery salad that combines all the flavours of Jamaica in one bowl. The Jerk Chicken is classic Jamaican cuisine. The combination of fruits, vegetables, herbs and peanuts in the salad and dressing makes this one wholesome bowl of goodness. This is a crowd-pleaser of a recipe so scale up the serves…
This Cashew Queso – “queso” being Spanish for cheese, is a delicious, cheesy vegan dip would have to be one of the quickest and easiest to make low GI snacks. It’s delicious served with a rainbow of vegetable crudites or corn tortillas.
Make it as a stand alone dip or a side to go with any Mexican inspired meal and you’ll have rave reviews!
Remember to take a look at the variations (below the main recipe).
Cashew Queso (vegan cheese dip or sauce)
- 140 g raw cashew nuts – (1 cup/s)
- ¾ cup boiling water
- 2 tbsp nutritional yeast
- 1 clove/s garlic
- 1 chipotle chilli in adobo sauce
- ½ tsp sea salt
- ½ tsp ground cumin
- Place all ingredients together in a high speed blender or processor. Process until smooth and creamy, approximately 1 minute. Thermomix, 2 minutes, speed 8 (scraping sides).
- If you find it’s too thick, add more water. If it’s not quite thick enough, add more cashew nuts.
- Place in a serving dish and chill until ready to enjoy.
TipIt’s got just a hint of heat, but if you prefer a spice-free Queso, replace the chipotle chilli with a teaspoon of smoked paprika.
Love this simple recipe? Let me know in the comments below…
These Greek Lamb Chops (with Tomato Salad) are the ultimate BBQ meal and one of my favourite ways to enjoy lamb. Lamb on a ‘barbie’ is a quintessential part of an Aussie backyard get-together. The pairing of Aussie lamb with Greek seasoning mirrors our multi-cultural society and brings the best of all flavours to the…
One of the most simple and creative ice blocks your kids can make themselves are Fruity Pops. Kids of any age can make these – you can cut the fruit then they can design their own ice block, or older kids can both cut the fruit and make them. If you don’t have ice block…
This Miso Fish Broccolini Carrot Crisps is such a flavoursome yet quick and easy to make meal. The miso maple glaze pairs beautifully with the salmon (or any fish really) and vegetables. Enjoy as it is or serve over rice or quinoa for a larger meal. If possible, buy wild salmon for the best nutrition…
This Egg-free Spanish Omelette is a tasty breakfast or light meal that’s perfect for those of you who can’t eat eggs. Omelettes are such a staple so by using besan (chickpea) flour, you can have this delicious, nourishing meal any time. You can use this recipe as a base, altering the vegetables to suit your…
This Turmeric Coconut Chicken is a really quick and easy to make meal, packed with lots of warming, aromatic spices to support a healthy digestive and immune system. It has a good amount of the anti-oxidant turmeric which is also anti-inflammatory and a great addition to the modern diet. It’s a punchy curry, better for seasoned…
This simple but delicious Pineapple Star Anise Granita is a flavour combination that was inspired by a palate cleanser I had at one of my favourite ‘special occasion’ restaurants. It’s a simple and refreshing dessert. I adore this flavour combination and I hope you do too….
This Mediterranean Vegetable Stir-fry reminds me of my Aunty Lin and the time I lived with her in the UK in my early 20s. She was definitely one of the people who influenced my ability to be able to cook and combine flavours. This was the dish I remember her cooking me often and a…
You might find yourself in the position where a recipe calls for buttermilk. Instead of adding it to your shopping list only to use a fraction of it, you probably have just what you need at home to make your own buttermilk in the quantity you require (use the servings adjuster to alter the recipe…
One of my favourite ways to include fermented veggies in my diet is in this delicious Hokey Bowl. It’s a nutritionally balanced meal in a bowl and a great way to use up leftover rice too. Pronounced ‘ho-kay’, it is the cooked fish variation of the Poke (‘po-kay’) bowl. It features fish cooked with a honey tamari dressing, rice, kim chi, vegetables, cashews, herbs and nori. These all combine to become a bowl of taste and wonder- the time taken to prepare everything will be worth the flavour sensation as you sit down to enjoy this meal.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
- 250 g salmon fillet – or ocean trout (skinless fillet)
- 1 ½ cup/s leftover cooked brown rice – or cooked quinoa
- ¼ cup kim chi
- 1 carrot/s – peeled & julienne
- 1 red capsicum/s – julienne
- 1 avocado/s – sliced
- 30 g raw cashew nuts – toasted (¼ cup)
- ¼ bunch/s fresh coriander leaves
- 1 sheet/s toasted nori (sushi paper) – thinly sliced
- 2 tbsp honey
- 2 tbsp tamari
- 2 tbsp rice wine vinegar
- 1 tbsp ginger root – finely grated
- Begin with making the dressing by mixing all of the ingredients together in a small bowl until well combined.
- Dice your salmon or trout and toss through 2 tablespoons of the dressing. Cook quickly over a moderate to high heat (2-4 minutes) until cooked to your liking. Remove from the heat and set aside.
- Place the brown rice (or quinoa), kim chi, carrot, capsicum and the remaining dressing into a large bowl and gently toss until combined.
- Divide between two bowls and top with the fish, avocado, sprinkle over the cashew nuts, coriander and lastly the nori strips.
- Enjoy right away.
Soy-freeReplace the tamari with coconut aminos.
VegetarianReplace the fish with diced tempeh.
VeganUse the vegetarian version and replace the honey with rice malt or maple syrup.
Nut-freeReplace the cashews with any other nut or seed.
Do you love Hokey Bowls as much as I do? Let me know in the comments below.
This Raw Mojito Cheesecake is a great NYE (or anytime) adult dessert. It can be made into one large bowl or lots of little glasses… your choice. The Bacardi is optional, or if I’m making for my family I will dish out half into individual serves for the kids, then add the Baccardi for the…