Stewed rhubarb with orange and rosewater yoghurt jar

OMFG  I’ve been having way too much fun this week making the prettiest breakfasts. It turns out the bowl is a thing of the past and breakfast in a cute jar in colourful layers really is just so much more incredibly fancy. This is the kind of thing you see on Instagram and think who on earth has time in the morning, or the motivation to layer up all their fruit and yoghurt and make patterns on the top etc. Well this week I was THAT person. And you can be too with extremely little effort!

Rhubarb yoghurt
rhubarb yoghurt
Feeds 4-5 people or 1 weeks worth of breakfast fun
 
500g Rhubarb or any other stewed fruit that’s in season, plums amazing too
2 x oranges juiced
2 tbsp rosewater
3 tbsp honey
 
Nutty layer
3 handfuls of nuts, I used almonds and walnut but any will do
5 dates
 
Greek yoghurt or coconut yoghurt
 
Additional toppings, sliced banana, chia seeds, grounds LSA, coconut chips, runny honey, cacao nibs

Start with the stewed rhubarb, chop it up roughly into a wide saucepan and add the orange juice, rosewater and honey and simmer on a low heat until soft and broken down. Taste it for sweetness, sometimes it can taste tart so just add more honey. It should take about 15-20 minutes.

While thats cooking, add the nuts to a food processor and pulse until chunky, add the dates and pulse until combined.

Voila, now all you need to do is make pretty alternate layers with the yoghurt, rhubarb, nutty layer in a pretty jar or glass. And chuck on some mega amazing extra toppings just to add to the show off factor.

 

Chocolate, cardamom and beetroot cake

Beetroot anc chocolate cake It’s a cake! A big birthday beetroot cake! And it has taken a while to get here, so many cakes made. I actually nailed it first time but then doubled the recipe and suddenly it just tasted like soda, so then I had to make another and another and another just to get  it right. And thats a cake every single day since Monday so I’m over cake and having chocolate all over my clothes…never mind…yay for cake!

It was Jase’s birthday on Tuesday so thats what all the baking was for. I got super excited to have a party in our attic room which I just turned into a Scandinavian paradise by white washing the wooden ceiling, then I hung festoon lights and it just looked mega cool. Actually…it felt a little bit like an awkward teenage party, Jase and I hanging out in a room we had all set up waiting to see if he actually had any friends that would turn up on a school night. Anyway congratulations to him he had heaps of friends and I got overexcited and drank too many bubbles…and then totally forgot about the birthday cake until everyone was leaving…whoops!

CAKE TOP

top slice 2

Beetroot cake
250g 70% dark chocolate 
200g unsalted butter
200g unrefined organic brown sugar or coconut sugar ( I used ACME sugar which is amazing!!)
6 free range medium eggs
½ tsp baking soda
1 tsp baking powder
200g spelt flour
½ tsp ground cardamom
300g grated beetroot
pinch salt
 
Chocolate and avocado icing
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup of honey
Drop of vanilla essence
 
Raspberry cream middle layer
150g cream
80g raspberries
1 tsp honey
 

Firstly get your oven onto 180°C .

To make the cake, melt the butter and the chocolate together in a bain marie.

While it’s melting grab a bowl that will fit all the ingredients into it and add just the eggs and sugar. Using an electric whisk, beat the mix until its really pale, thick and creamy, if you think your there keep going for a minute just to make sure. It did take me around 8 minutes so hang out and read a trashy magazine while your doing whisking.

In a separate bowl mix together the flour, baking soda/powder and cardamom.

When everything is ready and the chocolate has cooled pour the chocolate mix into the eggs and fold through, then sieve in the flour mix, then add the beetroot.

When all smooth and delicious pour the mix into a standard springform cake tin lined with baking paper.

Cook for about 45 minutes or until a skewer comes out clean. Leave to cool unless you just want it just with ice cream then serve it warm because its reaaaal good hot!

For the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

Raspberry cream

Just whisk the cream until just before the peaky thick stage and add the honey and raspberries, keep whisking until its at the thick stage.

Cut the cake in half lengthways and make sure that it’s cool or your cream will melt all over the place.

Fill the middle with the cream and put the top back on. Then using a pallet knife spread the avocado icing all over the top.

Et Voila! Oh wait no, chop up some pistachios for a bit of fancy colour or you could decorate with more raspberries, grated chocolate etc!

A small confession and Asian inspired chicken meatballs with cucumber and chilli dipping sauce

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Wow it’s been a stupidly long time since I last posted anything and I have been feeling incredibly guilty. My sister had been abusing me for months and friends hounding me for more recipes and stupid stories. So here I am, tail between my legs and boy oh boy has a lot happened!

Well firstly me and my man made the extremely adult move and bought a house! We are crazy happy despite moving into the cat hair infested home sporting walls from a bad acid trip, purple walls…wait, two tone purple walls, fluorescent greens, bright blues, strobe lighting, I think you probably get the picture! Now, well without blowing my own or Jase’s trumpet…wait that came out wrong, I’m blushing…. we are rocking this whole house renovation business. I have taken on the role as best painter in the world, Jase plays with a drill and I get distracted picturing Channing Tatum from the new Magic Mike film and end up dribbling paint all over the carpet. No big deal as the carpet smells like cats and the stuff that made it to the walls look fabulous. There is a lot of my handiwork that can’t be seen too as I decided to try my hand at electrics pulling off all the ugly lights from the walls and hacking at the wires with my kitchen scissors. Surprisingly I didn’t electrocute myself, Bravo!

I also travelled to South America to meet Jase after he finished a shoot for North Face doing silly things like skiing, hiking and growing a beard, all above 5000m, sometimes I think he’s mad. Anyway I intend to write some blurb on that soon so I’ll save you from thinking jeez this girl has got the verbal poops.

Oh wait there’s more …the actual coming out! Right the big reveal. Well it turns out I’ve been living a lie. Well not entirely – I did truly give the whole Vegetarian, Paleo, Vegan, every fad you can imagine a good shot over the last few years. But at the end of the day it turns out, I love bacon! And not just bacon but all meat…especially steak, bread, cheese, pasta, pizza…the lot. Gosh a giant weight has been lifted. There’s nothing like starting a healthy food blog trying to use alternatives for absolutely everything and then turning full circle. It was a gradual process since moving to New Zealand, not being helped by living with a boy who wants bacon, cheese and sriracha on bloody everything! Why does that stuff smell so damn good? However, the main thing is that my tummy (which was the reason I started all this) has decided to chill out. This has led me to behave more frivolously with my food choices, I have exciting mornings where I eat a croissant and then wait to see what happens, can you imagine the fun?! My tummy was the entire motivation to explore the wonderful vegan, gluten free world and it was a crazy discovery and I learnt stupid amounts from so many super cool blogs, and maybe that’s the reason my stomach no longer inflates like a giant balloon after everything I eat.

Just to be clear I’m still going to be posting healthy recipes to make at home, I’m not just vegging out on the sofa eating Mac n cheese, I will be spiralizing courgettes to go with my bolognaise and I haven’t turned to the mega dark side, I’m still not going to touch white sugar, I mean come on ewwww – that would be too far!

So welcome to the new blog, still healthy, just more normal and stuff!

Asian inspired chicken balls with cucumber and chilli dipping sauce

Thai chicken balls

asian chicken meatballs

Dipping sauce
 2 tbsp soy sauce
½ lime juiced
½ tsp finely chopped chilli
½ tsp finely grated ginger
1 tsp sesame oil
1 tsp organic unrefined brown sugar
5 tbsp rice wine vinegar
½ tsp fish sauce
2 tbsp finely chopped cucumber
 
Chicken meatballs
1 shallot
1 small fresh chilli, 
1 ½ tbsp minced ginger
2 cloves garlic
2 spring onions
4 lime leaves
 
2 chicken breasts
1 lime zested and half juiced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice vinegar
 
Salad
1 carrot
½ cucumber
Handful of bean sprouts
half a lime to squeeze over

First make the dipping sauce. Mix all the ingredients together in a bowl. Done!

For the meatballs, put the first lot of ingredients into a food processor…basically not the chicken and sauces. Whizz up until finely chopped then add the chicken, soy etc and a big pinch of salt. Pulse until all of it’s all mixed up.

Put a large non-stick frying pan on medium heat and drizzle a little sesame oil in. Now get your hands all covered in raw chicken and make some small balls to cook in the frying pan. When frying wait until they are nice and caramelised before turning. Check they are cooked by chopping one in half and if your nervous or eating them later just sear them in the pan on high heat and pop them in the oven for 10 minutes.

For the salad using a potato peeler make ribbons from the carrot and cucumber and mix with the sprouts. Serve with half a lime to squeeze over.

Serving ideas, either scrap the salad and serve them like extremely fancy nibbles at one of your raving parties, or serve all together and pour the dipping sauce over the salad. OR if your feeding a gang add some coconut rice to the mix and you’ve got yourself a pretty mean spread.

Photos by me

Sundried tomato, veggie lasagne with rosemary cashew cream cheese

Veggie lasangna with cashew cheese

Last week I managed to persuade my whole house to participate in a detox week…well 5 days because some of us had parties at the weekend and none of us have the will power to arrive at a party and dance away with a soda in hand. So we gave up sugar, coffee, dairy, all grains/legumes, alcohol and any non grass fed animals. It all seems to be going well apart from the coffee heads and Jase got pissed because all he wanted was bacon. I made this vegetable lasagne one night because I haven’t done much experimenting with cashew cheese and I was keen to find out what the hype was about and whether I was going to turn my nose up…I am a big fan of le fromage you see. Well it was actually really good and when smeared all over a lasagne it did trick you into thinking you were eating a cheesy béchamel.

The detox week went pretty well until on Friday night I got a little overexcited about partying with my buddy Anna because Jase was out of town. I decided it would be a super idea to skateboard to town in a floor length kimono, handbag on my arm, hmmm this is already sounding quite ridiculous and I didn’t even mention that my penny board is bright pink. It didn’t take long for the first injury…you see town is downhill so you get some speed up and then you out of control, so I slowed myself down by grabbing onto a rose bush….what a clever dick! That was the first bloody incident. Then we went to a Mexican party at Anna’s friends, drank margaritas, ate tacos and had a swell time. Then hey, next good idea, lets skate home. Skating uphill went ok, then we got to our road which is unfortunately for me a natural bowl. So before I knew it I had decided to bomb the hill from the top, kimono flowing in the wind a bit like a super hero cape, it was awesome I was going really fast but then the speed wobbles hit. I had one of those slow motion moments when your like hmmm this is going to end with my face on the pavement. So smash, I tarmac planted at about 30 k/ph, I think head first because I still have a giant egg on my head, and grazes all down the side of body, and a lovely one on my forehead too. So lesson learnt….don’t drink margaritas and skate, and also, get better at skating! Anyway Jase now thinks I am a badass with all the tough stickers all over my body so I’m feeling pretty cool.

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Veggie lasagna with cashew cheeseCashew cheese

1 cup cashews (soaked for 2-4 hours)
1 tbsp lemon juice
1 tbsp and ½ tsp nutritional yeast
2 slices of a shallot (roughly a tsp chopped)
¼ cup water
sea salt (needs quite a few big pinches) pepper and dried rosemary or any other herbs you fancy

Tomato sauce

1 shallot finely sliced
2 big garlic cloves sliced
1 sprig of rosemary with the leaves taken off
2-3 tbsp olive oil
4 medium tomatoes roughly chopped
½ cup sundried tomatoes
1 tbsp apple cider vinegar
handful of basil leaves

Vegetables

4 small courgettes, sliced thinly lengthways
1 red pepper cut into about 3 big pieces around the core
2 big handfuls of spinach
 

First soak the cashews for 2-4 hours in cold water.

If using actual dried sundried tomatoes soak them too in boiling water for about an hour.

You can get started on the courgettes by slicing them lengthways into thin strips and grilling them, I used the bbq but a griddle pan on a high heat or the oven will do fine too. Drizzle them in a little olive oil and grill until they are soft and have some charred lines. Do the same with the red pepper.

Wilt the spinach in a big frying pan with a little olive oil and some seasoning and set aside.

For the tomato sauce, on a medium heat fry the shallot and rosemary until soft, then add the sliced garlic followed by the chopped tomatoes. Cook until the tomatoes have softened and some start to fall apart. Blend with the sundried tomatoes, basil, apple cider vinegar until smooth…oh and add some seasoning.

Now you can start assembling the lasagne. Spoon a bit of the tomato sauce on the bottom of your dish and spread it evenly. Then layer over the courgette, a teeny bit more tomato sauce, the wilted spinach and grilled sliced peppers. Finish with the remaining tomato sauce, a sprinkle of extra sundried tomatoes and some dried rosemary.

Heat it up in the oven at 180˚C for about 30 minutes until hot

While it’s in the oven you can make the cashew cheese. Drain the cashews and give them a rinse with cold water then put all the ingredients in a food processor, they normally have a smaller bowl bit for when you are doing small quantities. Pulse away until it goes really smooth, mine took ages so I just left it going for a few minutes so don’t panic it will get smooth eventually.

Check it for seasoning, it does need quite a lot of salt and you can keep adding more dried herbs and yeast to make it taste cheesier. If you wan’t it runnier just add a splash more water etc.

When the lasagne is hot, spoon over the cashew cheese layer and serve away for totally fake cheesy goodness!

Photos Jase Hancox, Colab Creative

 

Chocolate ganache tart

IMG_3120 I have finally made it to the last leg of my journey back to New Zealand!! I am currently sitting in the Koru Lounge in Auckland which is bliss after 2 actual days of travelling. Just had a shower and a raid of the breakfast bar and of course stealing some booze from the fridge….it’s ok it’s not actually stealing, you allowed to take it, I’m sure people would have frowned at me less if it wasn’t 7:30am but I need to get my monies worth!

I had a long stop over in Shanghai which was interesting, they do eat funny things there, lots of packets of dried fish and crabs that sit in a fridge and I assume you just munch them…shell and all. I ordered up some won ton soup which had teeny shrimps floating in it with their legs and heads on…you could even see their eyeballs, I felt like they were watching me eat, it was scary. But they did have epic fresh mango smoothies for just a $2 which gave me the ultimate brain freeze…probably a good thing as I needed perking up after no sleep.

Anyhoo what a fabulous trip home, on my last weekend I summoned the whole family, cousins, Uncles and Aunts for my pretend Christmas/birthday/my sisters birthday and bonfire night. It was awesome we had sparklers, honey and mustard sausages, and fireworks yaya for two Christmases. We didn’t actually have turkey or anything, but we did do crackers and some party poppers and drank lots of wine and had a jolly time.

For pretend Christmas I made this absolute cracker of a choccy tart. I had something similar in a new Vegan restaurant in London called Nama which was so incredible that I thought they must have sneaked cream in. After a few tests I got this coconutty, super chocolaty tartness which you could feed to everyone, and maybe don’t mention that it’s vegan as I’ve learnt that people (my sister) think your weird and gross and don’t want to eat it.

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Makes 1 normal cake tin sized cake

1 ¼ cups of ground nuts (whatever you have, I used almonds and hazelnuts)
½ cup desiccated coconut
6 dates
3 tbsp coconut oil
pinch of salt
 
Chocolate filling
1 cup coconut milk
2 tbsp cacao butter or coconut oil
150g dark chocolate at least 70% I use green and blacks 85%, chopped up small
2 tbsp maple syrup or any other sweetener like coconut nectar/honey

To make the base whizz the nuts up in a food processor until they are ground up small. Add the coconut, dates and whizz until the dates are combined, then add a pinch of salt and the coconut oil. Push it down into the base of your cake or tart tin, making sure its firm and smooth all over then stick in the fridge.

To make the chocolate filling, heat the coconut milk, maple syrup and cacao butter up until it bubbles then pour it over the chopped chocolate, stir it until it’s smooth then add a pinch of salt. Pour into the cake tin, sprinkle over some cacao nibs if you have some and chill in the fridge for around 2 hours until it’s set.

Cauliflower rice salad with mango, red pepper, herbs and The Fat Radish curry sauce

IMG_2956It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.

I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!

This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.

cauliflower rice salad

cauliflower rice salad
cauliflower rice
Serves a crowd…probably around 6 
 
1 cauliflower, cut in florets
1 red pepper, diced into small squares
2 small spring onion, finely sliced
handful coriander, roughly chopped
handful parsley, roughly chopped
2 handfuls rocket, roughly chopped
½ mango, cut into small squares
4 tbsp of The Fat Radish curry sauce

First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.

While it’s cooling prep the veg to go into the salad.

Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.

Serve at room temperature along with a green salad.

THE FAT RADISH curry sauce
makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!)
 
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 yellow onion, thinly sliced
1 green apple, peeled cored and thinly sliced
1 (2 inch) knob of ginger, peeled and minced
1 kaffir lime leaf  (or 1 lime zested and juiced)
1 ½ tbsp curry powder
2 tsp turmeric
1 can coconut milk
salt, pepper
 
Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season. 

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

PARSNIP + BUTTERNUT SQUASH FRIES

healthy fries

Busy week, we had Jase’s birthday on Monday which was heaps of fun, I made a giant salad and we had a picnic on the beach. I also made a super unhealthy rocky road cake because he’s always talking about this thing called Lolly Cake, not Lollies like how I know them but as in sweets, just not on a stick. I loaded up the cake with half the candy isle until is was a total sugar bomb. Then he had a surprise birthday at a bar in town where everyone played dead on his arrival…it was ace!

At the weekend we went up to Bendigo Station, an awesome spot about half an hour out of Wanaka where there are old mines and house ruins. The purpose of the trip was so the boys could test out filming with their drone (flying heli type thing that holds a camera) it’s super cool although me and a friend almost had out heads chopped off by it doing a flyby over us, I didn’t want to look and see how close it was because I was under strict instructions as part of being a model that I must not look at the camera EVER. That damn modelling stuff is hard, apparently I won’t be hired again, maybe not Sue either after she pretended to pash me in a ruined house and we started shaking our butts having a dance party while they did a big panorama view shot. Apparently filming is serious, I’m not sure I like my man in work mode! Here is the mega pretty video though and a glimpse of the ridiculously beautiful place I now live.

Vegetable fries

IMG_9978veggie friesDrumroll for skinny, yummy, veggie fries. Easiest recipe ever, just chop and chuck them in the oven. Here is a another little kids recipe I did for Julia at Juniors design blog.

Makes 1 bowl (same size as pictured)
½ butternut squash, sliced into skinny sticks
3-4 parsnips, sliced into skinny sticks
A drizzle of veggie or olive oil
sprinkle salt

Preheat the oven to 190˚C.

Toss the veggies with a drizzle of oil and sprinkle with salt. Bake in the oven for about 20-30 minutes until the fries and golden and delicious.

Crunchy raw sprout salad with thai peanut, ginger and coconut dressing

 

0L9A64310L9A6403It’s a beautiful day here in Wanaka, the sun is shining and I managed to get my ass out of bed at 6am to go to my early boxing class. I love to beat up our padded instructor before breakfast, it makes me feel badass!

I wanted to make a asian style salad today with a kickass creamy ,nutty dressing full of vitamin C, superfoods and other goodies. Something for all you lucky people that are having summer could take to the beach or serve along side a bbq, and my fellow winter pals can also take lakeside on this surprisingly warm day. It turns out Kiwi winters are much warmer than the swiss ones…phew!

The views in Wanaka are absolutely ridiculous and I have not been taking advantage of the crazy scenery for my posts so from now on I will get more creative and take my creations to beautiful locations and give you more food with a view!

Talking of beautiful locations…on Sunday Jase took us on a 4×4 mission to Mace town, an old gold mining town from the 1800’s where they mined for gold in the Arrow river. It has been a ghost town since the 1930’s with just rubble left and a couple of little cottages. The trip there was epic, we had to cross the Arrow river 22 times each way on a 4WD track, it’s a good thing we have a meaty truck, although with all the smashing about with water over the bonnet and over rocks the bumper almost fell off. There were a few poop your pants moments, mainly when we were on a muddy track on the side of a mountain with a death drop into the valley and I was having backseat driver trust issues.

Enough about my adventures…here’s a yummy salad you can take on your own ones!0L9A64180L9A64240L9A64460L9A6474

Serves 4
 
Dressing
1½ cup coconut milk
1 red chilli with seeds
2 tbsp chopped ginger
1 cup roasted unsalted peanuts
5 tbsp chopped  coriander stalks
¼ tsp of turmeric
¼ tsp of curry powder
2 fresh kaffir lime leaf
2 tbsp sesame oil
½ cup of water
salt and pepper
 
Salad
2 cups bean sprouts
2 cups alfalfa sprouts, or any kind of  sprouts you like
1 carrots, shredded or grated
1 cup brussel sprouts or cabbage shredded
½ cup raw quinoa, cooked  or noodles
1 bunch fresh coriander, roughly chopped
 
2 tbsp sesame seeds
1 tbsp pumpkin seeds
 
To make the peanut dressing, put all the ingredients apart from the peanuts in your Vitamix or high speed blender and whizz until smooth. Season and add the peanuts and blend a bit more so the peanuts are still a bit chunky for some crunch.
 
For the salad cook the quinoa as instructed and leave to cool. Toast the seeds in a frying pan on a medium heat until golden. Put all the shredded veggies in a big bowl with the sprouts. To shred either finely slice or grate or if you have a magimix with all the cutting attachments that chops them crazy quickly.
 
Mix everything all together making sure the dressing is over all the salad, season away and serve either on it’s own or alongside some delicious fish or some bbq meat.
 
A cool idea for lunches is to pack it all into a jar with the dressing in the bottom, then all you do is mix it up and give it a shake when your ready to chow down.

photos Jase Hancox Colab Creative0L9A6481