Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
A chilled glass of minty raspberry lemonade with a splash of gin. This has been my drink of choice these days… with or without the gin, it’s up to you and equally as delicious. Sweetened with a small amount of honey, this drink is almost unnaturally pink and deliciously tart.
An excellent way to use up all of the greens in the garden, or in your CSA box. Plenty of aromatic spices and rich coconut milk combined with heaps of greens makes for a nourishing and satisfying dish. Continue reading “Garden Saag”
This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
Juicy meatballs are nestled on a bed of creamy polenta, all topped off with marinara sauce. A combination of pasture raised ground pork and grass fed ground beef is formed into meatballs and baked until browned and bubbling. Soft polenta acts as the perfect base, soaking up any excess marinara sauce.
There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
Around here we eat some sort of ferment at least once a day. A welcome addition to any meal, tangy and salty these three ferments are just a few that I make on rotation. The classic caraway sauerkraut is Adrian’s favourite. While I love the vibrant hue and the subtle earthiness of the beet cabbage sauerkraut, the curtido (cabbage, carrot and onion) might be my new favourite.
A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything.
This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.
Sometimes you just need a damn treat. These buns are best fresh out of the oven, when the chocolate inside is warm and melty. Soft, chewy, bursting with raisins and oozing with dark chocolate. With a hot cup of coffee, this combination is pure bliss!