You know how everyone says green smoothies are the best way to get all of your greens? Well, I am challenging them with kale chips. I smashed through this batch in under 20 minutes, and that was whole bunch of kale (Ash did manage go get a few kale chips before I smacked his hand away).
I have been making kale chips in the oven for over a year, but since I recently got a dehydrator I gotta tell you that oven kale chips just don’t compare. Read the rest of this post »
Oh I can’t believe I forgot to tell you guys! I got a dehydrator for my birthday last month. Doesn’t Ash know me well? Well, that and I had been hinting at it for about a year. But at least he’s good at getting my hints.
I never got around to posting about it because we moved just two days after my birthday and were too busy packing and moving. Whoops!
This is me making zucchini chips just after Ash gifted it to me, I couldn’t wait to get this thing going. Read the rest of this post »
It seems people are finally starting to understand that it is in fact sugar, not fat, that makes you gain weight. There are so many different resources on this subject so I won’t go into details on the why you shouldn’t eat sugar. My favourites resources on this subject is the Hungry for Change documentary and Sarah Wilson.
After being diagnosed with celiac and cutting out a lot of different types of foods, I was starting to notice very clearly the effect sugar was having on my body. Read the rest of this post »
One of my most popular recipes from the blog is the Tofu Popcorn Chick’n from earlier this year. Since I posted that recipe, I’ve actually stopped eating tofu almost completely. I know its not the healthiest thing I could be eating, so I stopped buying it (the easiest way to stop eating something you know you shouldn’t)!
A few weeks ago Ash came home from the supermarket with two big blocks of tofu begging me to make the popcorn chick’n. So I of course made it, but decided I really needed something else to put that amazingly delicious coating on. Read the rest of this post »
These fries are the ultimate gluten free, vegan, healthified comfort food. If you have been missing potato fries, then you are going to love these! I have definitely been missing them. There are so many reasons to avoid fries, they are one of the most unhealthy foods, either the frozen packaged kind or at restaurants.
1. They are Deep Fried
The saturated fats, trans fats, partially hydrogenated oil, carcinogenic (cancer causing) toxins… yep its as gross as it sounds. Eating fried foods exacerbates health conditions, and can also cause cancer, diabetes and heart disease. Read the rest of this post »
I have a confession to make: I have blender shame.
I’ve had my Vitamix almost two years now, and I don’t think I’ve ever given the container a good clean. I use it at least 3 times a day, sometimes up to five times in a day – green smoothies, protein smoothies, nut cheeses, sauces. I have gotten plenty of use out of this thing. And it was definitely showing!
Every time I go to the health food shop and see their shiny new Vitamix containers, I want to buy a new one because of how disgusting mine is. Read the rest of this post »
For my grandmothers birthday last year, my sister wanted to organise a high tea. If you don’t know what a high tea is, it’s going to a restaurant and drinking tea (obviously) and eating very fancy finger foods. For some reason or another, it didn’t get organised in time for last year and never happened. Ma (as she was known to us) passed away at the end of last year.
With her birthday coming up, my sister decided she wanted to go ahead with the high tea and still celebrate her birthday, but at home instead. Read the rest of this post »
Maybe I should start with telling you what IS in this lasagna, because that list is possibly shorter than all the things its ‘free’ from. I am so excited about this lasagna because it’s made of pretty much all vegetables. The recipe uses homemade pasta sauce (although you can use bottled if you want) and a béchamel sauce that is vegan (dairy free), but has no beans or tofu/soy in it (hoorah!).
Because of the different components of the recipe that have to be made (pasta sauce, béchamel sauce and parmesan cheese) this is probably a recipe thats better for a lazy Sunday or for a dinner party. Read the rest of this post »
I Got a Lemon Tree!
I hope you are as excited as I am. Dad got me this as a belated birthday present. It even came with lemons on it – pretty exciting stuff. I didn’t realise that you could grow lemon trees in a large pot, but apparently you can! He also got me a mandarine (clementine) tree, but that one has no fruit on it yet.
Here’s some interesting stuff I found on the interwebs this week…
1 // Debunking the Paleo Diet
I don’t want to get controversial here, but I found this video fascinating from a scientific perspective on what food our ancestors ate vs. Read the rest of this post »
I’m the youngest of three, with my siblings being 10 years older. By the time Mum got to me she was kind of ‘over’ cooking. She had just a few recipes which rotated every week (which might actually explain my love for cooking now?). One of those recipes was cream of chicken, which was a béchamel sauce with a few chicken stock cubes and shredded rotisserie chicken served over rice. If it sounds boring, thats because it is (sorry Mum!). She also used to make a béchamel cheese sauce over steamed veggies. Read the rest of this post »
Walking through the farmers markets is the perfect way to see exactly what’s in season in your local area, and tt’s a great way to re-connect with nature and the seasons.
Eating seasonally usually goes hand-in-hand with eating locally. Eating seasonally and locally is important because that usually means you are getting local, fresh produce, supporting your local farmers and are eating foods that your body needs for the weather at that time of year.
The best way to eat seasonally is by buying your produce at the farmers market. Read the rest of this post »
This is Part Four in the How to Become a Whole Food for Life series.
Other posts in this series:
Part One: Make Small Changes
Part Two: Slowly Replace Foods in the Fridge and Pantry
Part Three: Make Healthy Versions of the Foods You Eat
We all have moments of weakness and make mistakes with our food. Im here to tell you that it’s okay – don’t beat yourself up over it!
I think this rule applies to all aspects of our life – sometimes we are just too darn hard on ourselves! Read the rest of this post »
I love this pasta sauce for many reasons. It has no added sugar (or preservatives and colors). It has a ton of veggies packed into it. I can control the flavouring (and add as much garlic as possible – why does nothing ever taste garlicky enough?).
As you probably know by now, I hate processed foods, and love healthifying sauces and condiments (and everything, ever). This recipe makes me so happy because it uses all vegetables + some salt and oil to recreate the taste, color (thanks to the red capsicum) and texture. Read the rest of this post »
I hope you have made a batch of my wholegrain mustard recipe already, because you are going to want to use it to make this salad!
I have been using that mustard on everything – baked veggies, salads, sandwiches. It’s so versatile and definitely worth having in the fridge at all times.
Have you tried a massaged kale salad before? It slightly wilts the kale giving a ‘cooked’ texture, even though it’s still raw. It’s really easy and quick to do, but you will get your hands a little dirty. Read the rest of this post »
This mustard smells AMAZING. Really. I keep going back just to smell it. Plus it tastes good too (always a plus).
Who knew it was this easy to make your own mustard? It takes only 5-10 minutes to make this mustard – although it does require 12 hour soaking time. Made with only 6 ingredients, none of which are sugar, alcohol or preservatives – all common ingredients of store bought mustard (even the organic stuff).
Making your own condiments is important for completely avoiding sugar, additives and preservatives. Plus you know exactly what’s going in it and where those ingredients come from. Read the rest of this post »