A lot of you have frequently asked me what I’m eating on this Gut-Health Diet I’ve been on for 2,5 weeks now, so I thought I’d share a collective look into my ‘Day On A Plate‘, but just the Gut-Health Version.

Remember that I’m working together with a qualified Clinical Nutritionist & Gut-Health Specialist on this, so if you are experiencing gut-health issues or other health issues, then I suggest you liaise with a professional first and draw inspiration from this.

Morning:

As I wake up I start my day with Raw Unfiltered Apple Cider Vinegar + 1/2 Fresh Lemon + Water & drink that before heading off to training. With me I bring a 500ml water bottle with 15ml Chlorophyll.

Breakfast is by far my favourite meal of the day, and I enjoy cooking it at home.

For breakfast I have:

• 2 free-range eggs fried in coconut oil. (If your stomach is really sensitive try to cook the white completely)
• Steamed veggies seasoned w/ salt&pepper, turmeric, flaxseed oil & pepitas/hemp seeds (zucchini, cabbage, cauliflower, broccoli, asparagus, brussels sprouts, green beans)
• 1/2 avocado
• 3 roasted cherry tomatoes
• Small pieces of smoked salmon-fillet
• 1 tsp Hummus (some tummies might not like this, so be careful)

This breakfast will keep me full for about 3-4 hours, but we’re all different, so please eat when you’re hungry. Some days I’ll eat more, some days less. My aim is to eat mindfully and intuitively.

After my breakfast I have my Calcium-D-glucarate + Glutagenics + Enzymes.

Lunch:

For lunch I like to keep the majority of my plate full of vegetables and normally without animal-protein, however sometimes I do have some tinned salmon if I feel like it.

Again, I’ll try to focus on the good vegetables that I can have – I cannot have starchy vegetables or grains at the moment, so I fill up on cruciferous veggies a lot which I adore.

I like to make a stirfry of:

• 1/2 zucchini, sliced
• 3 florets of broccoli
• 3 florets of cauliflower
• 2 mushrooms, sliced
• 1/4 red capsicum, sliced
• 1/4 cup of red cabbage, sliced
• 1/4 cup of white cabbage, sliced
• 3 stalks of kale, torn
• 5 snowpeas, sliced
• Homemade Guacamole or Avocado
• Sesame Oil & Sesame Seeds
• Spices of choice
• Salt & Pepper
• Coconut Oil
• Lemon

Just add coconut-oil to a hot pan and stirfry it all until soft, but with a bite to it. Add your preferred herbs; I like turmeric for anti-inflammatory properties & fennel-seeds. Add to a bowl and sprinkle with sesame seeds, sesame oil, add avocado & lemon.

After this I’ll have another round of Calcium-D-glucarate + Enzymes.

Afternoon:

This is normally when my cravings set-in for something sweet or hearty. As I am also trying my best to cut out sugar & fructose I’m a little bit limited, however that said, if I really crave it, I’ll have something like Pineapple, an apple or a piece of 100% raw Cacao which you can get from a good health-food shop (make sure they don’t add fruit-sweetener or anything artificial)

I also like to take myself up to Orchard Street and treat myself for a cup of Raw Cacao + Espresso tonic with some herbs that’ll be made on homemade cashew & coconut milk (without any sweetener).

Sometimes I’ll make a raw cacao at home, myself. All you need is 1/2 cup of nutmilk, 1/2 cup of boiling water, 1 tbsp raw cacao, liquid stevia & 1/2 tsp maca. Heat the milk and add to a blender along with the rest of the ingredients and blend on high for 5 seconds. It’ll be nice, creamy & thick. Perfect treat to enjoy.

Night:

For dinner I keep it simple again. This diet is really about dialling it back to basics. It’s about cutting out processed & shelf-stable items that just aren’t fresh and in a whole-foods format.

I normally cook up a stirfry again or make a green salad with a piece of crispy-skin salmon or crispy-skin barramundi. I always buy fresh fish from the fish-butcher and I always buy it on the day I’ll eat it. I can also have something like tempeh, tofu, chicken or meat, but I don’t really like meat & chicken much, so I stick to fish or plant-based meals all together.

That said, I do like a bolognese sometimes, so the other night I cooked Pash and I a bolognese and made zucchini noodles instead of spaghetti as I can’t have gluten, starches or grain as I mentioned before. I am also completely dairy-free.

I always make sure I have good fats for dinner as well as I find myself being more satisfied and I sleep better without feeling heavy.

Notes:

• I add ACV to most of my meals and splash it on top of food as it helps to my digestive system break down the fibre easier.
• For snacks I also have lots of nut-butters, nuts and tahini.
• I completely avoid eating raw vegetables as its too harsh for my digestion.
• I drink chlorophyll throughout the day
• I enjoy teas like Earl Grey, Peppermint, Chamomile, Licorice etc.
• I’ve started having a tiny bit of starches like 1/4 cup of sweet potato or cooked quinoa if I really crave it.
• I incorporate lots of bitter vegetables to encourage hydrochloric acid production (stomach acid) to help breakdown the food I’m are eating for proper digestion and absorption.

You can read more about my Gut-Health Supplements here & about my ACV Ritual here.

Love, Anna xx

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Can you guess the name..? Saké Jr (of course!)

Much as its big brother Saké, Saké Jr focuses on fresh produce packed with vibrant flavours targeted at the busy workers in Sydney CBD who also have a keen eye for health.
Saké Jr offers a completely customised healthy foodie experience, with a selection of restaurant quality ingredients you can “Build Your Own Bowl” – choose your rice, noodle or salad base, choose your protein, vegetables, sauces, toppings and garnishes packed with Japanese and Korean flavours. It is a healthy fun, fresh and fast casual grab-and-go concept.

Saké Jr has taken the innovative food philosophy and vibrant culinary traditions of their Saké Restaurant and have channelled them into their vision for the future of fast and healthy, casual dining that’s convenient and affordable.

Saké Jr is located in the food-court of Westfield Pitt St. and at $15 a bowl ($ for some extra proteins and sides) this seems very reasonable.

Check out a few of the photos below from my visit to Saké Jr :)

Visit Sáke Jr here to start building your own bowl online before you head in-store.

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Yes, Bondi Beach is super touristy and can be a real headache with traffic on a Sunday, but there are so many other amazing things that will always triumph all these things, especially if you’re a local who knows the in’s & out’s of Bondi, especially all the amazing eateries we’re so lucky to have at our doorstep. Which leads me to this little write-up of some of my favourite eateries in Bondi – Breakfast, Lunch & Dinner. Read on and enjoy! (Watch your drooling).

Breakfast:

Sprout Cafe (Gould St, Bondi Beach):

This one is one of the ‘newer’ kids on the block in Bondi. Sprout cafe is open for breakfast and dinner 7 days a week and is putting a great twist of Japanese bits & pieces into their menu. There are some great, different, breakfast dishes on the menu here and they tend to do create new ‘specials’ weekly. It’s also super well-priced. Think $12-$18 AUD for a breakfast that will keep you full until lunch.

My favorite breakfast dish here is, hands down, the Omelet with smoked salmon, dill goats cheese, kipfler potatoes and sprouts. I literally dream of this breakfast!

Their coconut bircher is also great, and will easily satisfy a ‘sweet’ tooth without the sugar-hit as they use honey to sweeten the bircher, and NOT sugar.

Earth Food Store (Gould St, Bondi Beach):

This one is really my LOCAL. I go here almost every single day. Earth Food Store is both a little cafe serving up only vegetarian and vegan breakfast and lunch and a shop where you can get all your favorite organic produce. The people working there really make the place – it’s so nice to walk in there and have a chat with them every single day, and not having to say what you want as they already know your order by heart (hello comfort zone!).

My favourite breakfast there would be something super basic: The soft-boiled eggies w/ fresh avocado, tomato, goats cheese, olive oil and a serve of fresh bread from Sonoma. I also always get a buffin. Now, you may ask: “What’s a buffin?” A buffin is basically a muffin made out of buckwheat (Get it? Buckwheat – buffin?) It’s sugar-free, dairy-free, gluten-free goodness and suitable for vegans, too. It’s a very distinct texture but once you’re hooked, you’re HOOKED! $17 for the breakfast and $4.95 for a buffin. A little bit pricey, but it’s all organic, fresh produce and I don’t mind paying more for quality.

Bondi Picnic (Hall St, Bondi Beach):

Bondi Picnic has a cute little outdoor space and fresh interiors. It’s perfect for sipping on a delicious chai and having my favorite pick on their breakfast menu: Smashed avocado and peas on sourdough with poached eggs, watercress and fresh lemon. Top it off with cracked pepper & fresh sea salt and then get on your way people-watching for a few hours. It’s the perfect morning right there. Their breakfast and lunch menu is really well priced. They also have a take on hashbrowns with poached eggs that’s absolutely epic!

Lunch:

Porch & Parlour (Ramsgate Ave, North Bondi):

Porch & Parlour or just Porch as we’d like to call it, is a true favorite among Bondi locals.True to it’s Hipster Roots it serves up dishes like ‘Green Breaky Bowls’, ‘Green Pea Pancakes and raw salads complete with the best coffee from Will & Co and smoothies going around the Eastern suburbs.

Porch is definitely a winner on all three fronts: Breaky, lunch AND dinner – but my favorite dish is especially on their lunchtime menu: The Raw Cosmic salad with a side-serve of seared ocean trout. The trout is just seared to perfection – each and every SINGLE time. Visiting Porch you know you’re going to get consistently good food on every visit. Well priced for a Raw Cosmic salad at $17, but be prepared to add a further $7.50 for a side of Ocean Trout. Breakfast is around $15-$20 without drinks.

Banana Blossom (Jaques Ave, Bondi Beach):

If you don’t know Bondi, you won’t really know this little place. It’s located on Jacques Avenue, and will be easily missed unless you venture down the street. It’s a newcomer to the Bondi Beach lunchtime scene, already having two venues in Manly & Mona Vale. Banana Blossom serves up delicious (BIG!) salads that are a combination of Asian flavors with fresh local ingredients to bring you a load of TASTY.

My favorite salad on the menu is the ‘Buddha’s Delight’ consisting of Tofu, Green Papaya, Pineapple, Chinese Cabbage & Thai Herbs with crispy egg noodles & a sweet tamarind dressing. YUM!

Lox Stock & Barrel (Glenayr Ave, Bondi Beach):

Lox Stock & Barrel is the cozy little deli diner brother/sister of popular breaky spot ‘Brown Sugar’ just around the corner on Curlewis St. in Bondi. Lox Stock is drawing their inspiration from European cuisine with the promise of a ‘Healthy & delicious’ meal every single time. I can vouch for that! Get here before 12pm if you’re going for lunch or do a late lunch – unless you like queueing – this is a massively popular breakfast and lunch spot – with good reason! Portions are deliciously satisfying and the price-point is very fair: $15 for sandwiches and $17 for salads – be prepared to pay $7 extra for protein on your salad though!

I absolutely love and adore the salads here, and the dressings that go with them are THE bomb! My favorite will have to be the Cauliflower salad with avocado, chickpeas, corn, radish, fennel, almond & rocket with a dressing of orange, chilli & ginger topped with a poached egg = SPOT ON!

Bondi Harvest (The Eastern, Bondi Junction):

Bondi Harvest is the ‘offline’ part of the online hit of the same name ‘Bondi Harvest’ created by Guy & Mark, who also happens to be mates of mine. Bondi Harvest is all about sourcing local produce and creating out of this world seasonal dishes that will make your tastebuds tingle.

The lunch menu consists of delicious sandwiches and salads which leads me to this: BROCCOLI SALAD! Please, if you’re headed to Bondi Harvest and want an out of this world Broccoli experience you have got to choose this salad. Have it with a side-serve of protein like the jerk chicken or fresh fish. Deliciously healthy and fresh!

Dinner

Bondi Hardware (Hall St, Bondi Beach):

This little gem – originally an old hardware store turned into one of Bondi’s most popular venues serves up deliciously rustic and incredibly tasty food along with your favorite drinks whether it’d be non-alcoholic or alcoholic – mostly the latter though. Ben & Hamo are the great minds behind Applejack Hospitality which now consists of 4 venues: The Botanist (Kirribilli), So Cal (Neutral Bay), The Butler (Pott’s Point) and of course, Bondi Hardware.

Bondi Hardware holds a very special place in my heart. I’ve had some of my very best and significant times and memories here, and for that, I will always cherish this place. The food just makes it even better. My favorite pieces from the well-rounded dinner menu will have to be items like the Slow Roast Lamb Salad (Seriously, MUST-EAT!), Sweet Potato Fries, Baked Artichoke dip, Pan-fried Haloumi, Pearl Barley Risotto, Quinoa & Rosemary Polenta Bites and many, many more. Bondi Hardware changes their menu to fit the seasons, but the classics will always survive (HELLO LAMB SALAD!).

Bangkok Bites (Hall St, Bondi Beach):

Like Thai? Like big flavors and BIG portions? Then this is your go-to for your Thai-fix. Bangkok Bites is notorious street-food when it’s best. It’s fresh, flavorsome hearty food that will make your heart skip a beat. It’s loud, it’s noisy, it’s flames & wok’s & pan’s flying, and it’s the greatest place to have dinner on a weekend night to people-watch and keep up with what’s going down on the Bondi-scene. Perfect place for dinner with friends or date-nights – whatever takes your fancy.

My favorite dishes here are ALL the noodle-dishes. Noodle, Noodle – I looooove noodles. But some other winners are most certainly also the Papaya Pok Pok salad with Soft-shell Crab, Pineapple Fried Rice, Beautiful Bangkok Noodle and the Massaman Lamb Shanks with Coconut Rice. There’s something for everyone – spicy or not. This is a must-try Thai place! It doesn’t look too pretty, but it’s darn delicious!

Bondi’s Best (Campbell Pde, North Bondi):

Overlooking North Bondi is this little hidden gem – it’s basically a little ‘hole’ in the wall, but don’t let that fool you. This is fish at it’s very best & freshest at incredibly GOOD prices. This place is perfect for a lazy Sunday late arvo/night date-night to either eat in the little place (it doesn’t seat many) or to get take-away and head down to the Grassy Knoll at North Bondi to watch the sunset whilst you feast on some deliciously cooked or raw, fresh fish.

I love the Aburi Salmon salad with Seaweed, Iceberg & Wafu Sesame Dressing or the Crispy Skin Salmon w/ sides like steamed greens and sweet potato chips or just a ‘plain old’ Beer Battered Fish & Chips. Delicious!

North Bondi Fish (Ramsgate Ave, North Bondi)

North Bondi Fish or NBF is, what most people already know, the brainchild behind Chef extraordinaire Matt Moran and his business partner Peter Sullivan. It’s no wonder North Bondi Fish is a hit with amazing sister restaurants like Chiswick and Aria. Located only steps from the white sand of North Bondi Beach this place is pretty much picture perfect with a knock-out view at sunset.

This menu is, obviously, all about FISH. The freshest fish you can find. Oysters, prawns, whole snappers and fish burgers are among the menu items along with fun desserts like ‘adult’ popsicles (alcoholic). NBF also has an extensive cocktail and an impressive wine-list if you don’t mind an enjoyable glass of wine to go with your delicious dinner.

I also had the pleasure of celebrating my 3 month cancer remission-‘anniversary’ here. The staff was so superb, they really made my night absolutely unforgettable.

A few of my favorite menu items are: Whiting Fillet Tacos, Broad Bean, Pea & Fresh Mint Dip, Whole Roasted Market Fish, Quinoa, Zucchini & Onion Salad, Blue Swimmer Crab Linguine and their mango & salted coconut popsicle. Mmm

Hope you liked my little wrap up of some of my favorite eateries in Bondi. It won’t be the last – there’s MANY more places I want to tell you about :)

Anna x

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However, I’m super stoked about this recipe. It’s a delicious vegetarian frittata with some gorgeous vegetable – it’s super easy to whip up and even better to pack for the kids lunch-boxes the next day. It can be enjoyed cold or warm and goes really well with a little side-salad. I had mine with a zucchini ribbon & rocket salad. Delicious!

Makes one square baking-tray:

Ingredients:

• 10 eggs
• 500 g pumpkin, skin on, in cubes (I used Jarradale)
• 300 g kestrel potatoes, in cubes
• 2 medium zucchini’s, cut length-ways in 1 cm thickness
• 1/2 cup milk of your choice (I used almond milk)
• Handful chopped fresh basil
• Few sprigs of fresh, chopped sage
• Oil to grease pan

Directions:

1.  Preheat your oven to 170 degrees and find your baking-pan. Grease it with oil. Set aside
2. In a medium sauce-pan, bring water to the boil and cook the cubed pumpkin & potatoes until tender. App. a few minutes. Still needs a bite to it. Drain, set aside.
3. Whisk all the eggs with your milk.
4. Add all the pumpkin & potato to your baking-pan and layer the zucchini on top. Sprinkle the chopped basil and sage and pour egg-mix over the vegetables. Give the pan a little shake to make sure the egg-mixture is evenly spread.
5. Bake the frittata for about 30-35 minutes, or until golden on top and egg-mixture is set in the middle when you poke a fork or skewer through.
6. Enjoy with a little side-salad :)

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Browsing through the menu we stumbled upon a dish called ‘Chiang Mai Noodle Curry’ and was intrigued to try this dish neither of us had ever eaten. Oh boy, am I glad we did!

It was a delicious bowl of turmeric, curry, crunchy, soft, fresh goodness. So many layers of flavours, I’m almost certain it would be impossible to ever get tired of this dish!

So, the next day I, clearly, already had withdrawals, but Manly is not just a hop, skip & a jump and getting it delivered would be out of the question, so I had to go with the next best thing; cook it myself!

A traditional Chiang Mai Curry Noodle dish is based on a yellow or red chilli paste, however I’m not a fan of spicy & hot so I based mine on a homemade green curry-paste that’s a little bit easier on the ‘hot’-scale. If you don’t have time to make your own paste, it’s easy to pick up a quality curry-paste from your supermarket, but it really does taste better if you can put it together yourself at home.

Serves 2

Ingredients:

Paste:

• 2 long green chillies (mild)
• 1/2 small red onion, chopped
• 3 garlic cloves, minced
• 2cm piece of galangal, peeled & grated
• 1/2 cup fresh sweet thai basil
• 1/2 cup fresh coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground pepper
• 1/2 tsp shrimp paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar, grated
• Juice of 1 small lime
• Water

Curry:

• 1 can coconut cream
• 1 can coconut milk
• 2 tbsp homemade green curry paste
• 1 tbsp ground turmeric
• 1/2 tbsp korma curry powder
• 1/2 cup vegetable stock
• 1 tbsp coconut flour (or any other flour you like/have available)
• 1 tbsp brown rice malt syrup
• 2 tsp soy sauce
• 1 tbsp fish sauce
• 1 pack fresh egg noodles
• 2 handfuls of crunchy fried noodles (or make them yourself – I was lazy!)
• To garnish; slices red onions, sliced red capsicum, snow sprouts, crushed peanuts, fresh coriander

Directions:

Paste:

1. Throw all ingredients together in a food processor and process until you reach a paste-consistency. Only add a little bit of water to get the blending of the ingredients going. It needs to be a thick paste.

Curry: 

1. In a large sauce-pan on high heat, add 1/2 can of coconut cream and let it bubble for about 1 minute. Add the curry-paste and mix together, leaving it on high heat for about 2 minutes.
2. Add the vegetable stock, ret of coconut cream, coconut milk, rice malt syrup, soy sauce & fish sauce and bring to a boil. Add the curry powder & ground turmeric.
3. Let it simmer for about 15 minutes until the curry thickens. Add the coconut flour and whisk so it doesn’t clump. This will thicken your curry further.
4. Bring a large saucepan with water to the boil and boil the fresh egg-noodles as per package-instructions. Drain, set aside.
5. Divide the egg noodles between two bowls, ladle the curry over the noodles, add a handful of fried noodles on top, garnish with red onions, red capsicum, snow sprouts, fresh coriander and crushed peanuts.

ENJOY :)

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But, Pad Thai is commonly known as a noodle-dish. How bout a spin on this so that we make it into a pad-thai risotto? So when you feel like that creamy (normally calorie and fat-filled!) risotto, swap it with this one for a spin on the flavors without losing the creaminess of the dish, but without the massive guilt.

Reserve this for a treat night, it’s still a rather carb(y) dish, so don’t eat 3 bowls of this if you’re trying to watch your weight :)

This dish is not suitable for vegetarians, unless you leave out the fish-sauce and is also gluten & refined sugar-free.

Serves 4.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
•  1 1/2 cup Barley, rinsed
• 2 cups vegetable stock
• 1 can full-fat coconut cream
• 1/2 red capsicum, chopped
• 1 small zucchini, chopped
• 1 medium carrot, chopped
• Chopped parsley, fried shallots and lemon to serve

Pad Thai sauce:

• 1/2 cup tamarind concentrate
• 2 tbsp brown rice malt syrup
• 1/4 cup vegetable stock
• 1 tsp fish sauce
• 1 tbsp tamari
• 1/2 tsp dried chilli
• 1 tbsp lemon or lime juice

Directions:

1. Whisk Tamarind Concentrate and rice malt syrup in a medium sauce pot over medium heat until sugar dissolves. Add Fish Sauce, tamari, stock and dried chilli. Bring heat to high, boil for 30 seconds then remove. Taste the sauce. Add lemon or lime juice.

2. Heat coconut oil in a large pot to a medium heat – add the onion, chilli and garlic. Cook, stirring for 3 minutes until the onion is soft, then add the barley and Pad Thai paste and cook, stirring to coat the grains, for a further 1 minute.

3. Add the stock along with the chopped vegetables. Bring to a simmer, then cover with a lid and cook until all liquid is almost absorbed and the rice is tender, but still with a little bite to it. Add the coconut cream and cook for a further 10 minutes.

4. Top risotto with parsley, fried Asian shallots and lemon wedges and serve.

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Have you ever tried Tapioca? It’s made from the root of the cassava plant and it has a unique compositions of carbs, vitamins, mineral, and organic compounds. It’s a rich source of fiber, the good cholesterol and protein. Because of the high dietary fiber it contains this little seed is great for your digestive health.

However, enjoy this dessert in smaller quantities if you’re trying to lose weight because of the high carb level. Doesn’t mean it can’t be a weekly treat :) Enjoy!

(Serves 6) (Vegan, Gluten-free, Refined sugar-free, Nut-free)

Ingredients:

• ¾ cup Natural Raw C Coconut water
• 3 tbsp Dark Agave Syrup
• 1 tbsp rice malt syrup
• 1 cup seed tapioca
• 1 tsp cinnamon
• ½ can organic coconut cream
• 1 large fresh mango, diced
• Coconut chips
• Goji Berries

Directions:

1. To make the syrup, bring coconut water, agave syrup & rice malt syrup to a boil, then let it simmer for about 15 minutes until it has thickened slightly. Set aside.
2. In a large saucepan, bring 4 cups of water to the boil. Add the seed tapioca, and let it simmer for about 10-15 minutes, or until seed is translucent. Drain and rinse with cold water.
3. Combine seed tapioca, syrup and coconut cream and mix well.
4. Set aside in fridge for at least 1 hour.
5. Serve in small glasses with fresh mango, coconut chips and goji berries.

The post Vegan Coconut Tapioca Pudding with Fresh Mango, Coconut Chips & Goji Berries. appeared first on Anna Høgh Groth.

Either way, I hope you enjoy it :)

This recipe serves 6 people.

Ingredients:

• 2 cans of full-fat coconut cream, chilled overnight in the fridge
• 4 tbsp raw cacao
• 2 tbsp rice malt syrup
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 celtic sea salt
• Cranberries, raw chocolate & whipped coconut cream for serving

Directions:

1. Take the two cans of coconut cream from the fridge and separate cream and liquid in this recipe, so you can reserve that for a smoothie later on.
2. Add the coconut cream to a bowl and find your electric mixer.
3. Whip the coconut cream for about 5 minutes, or until you have little peaks in the cream.
4. Add the rice malt syrup and whip for another 1 minute.
5. Sift the raw cacao into the coconut whipped cream, add the cinnamon, nutmeg and salt and fold easily with a large spoon.
6. Set aside in the fridge for a few hours or until set.
7. To make raw chocolate swirls for decorating the mousse; to a saucepan over medium heat, add 1/2 cup coconut oil, 1 tbsp raw cacao, 1/2 tsp vanilla bean paste. Mix well together. Take a piece of parchment paper and pour the raw chocolate onto this. Set aside in fridge for a few hours.
8. Before serving, leave the moussé out for about 15 minutes.
9. Decorate with cranberries, more whipped coconut cream and the raw chocolate you’ve prepared earlier.

ENJOY!

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Either way, my Vietnamese love-feast continues. I hope you share my love for this cuisine? :) One of the reasons why I love Vietnamese/Asian so much is because of the freshness of the food. It’s so vibrant with the vegetables and gorgeous flavours, it all comes together on a higher level. Not to mention, it’s normally quick and easy to whip up because the produce speaks for itself and don’t need much cooking time at all. My goal with my cooking is keeping the ingredients and produce as fresh and close to it’s natural state as possible. Because, really, who wants to be spending 2 hours on cooking once they get home from work late at night? I hear ya’ sister!

Vegan, Gluten-free, Diary-free, Refined Sugar-free.

This portion with serve 4 people as a main or 6 people if you have it as a side-salad.

Ingredients:

• 3 cups of shredded white cabbage (you can use wombok or red cabbage, too)
• 1 & 1/2 cup fresh snow-peas, julienne
• 2 carrots, julienne
• 1 medium red onion, halved and sliced
• 1 & 1/2 cup chickpeas, drained
• 1/2 handful fresh mint leaves, chopped
• 1/2 handful fresh basil leaves, chopped
• 1 packet bean vermicelli noodles
• 1 handful raw cashews, chopped

Dressing:

• 4 tbsp virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp rice malt syrup
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp apple cider vinegar
• 1 tbsp sesame seed oil

Directions:

1. In a heatproof bowl, add the bean vermicelli noodles and cover them with boiling water – set aside and leave for 5-8 minutes, or until soft. Drain.
2. Chop all the different vegetables and add them to the bean vermicelli noodles. Leave the mint, basil and cashews out for now.
3. In a maison jar or airtight container, combine all the ingredients for the dressing and shake well. Add more sweet and/or sour to align the taste to your taste-buds.
4. Add the dressing to the bean vermicelli noodles and vegetables, add the basil, mint & cashews and toss well.
5. Serve in small bowls as mains, and decorate with fresh mint leaves and a few extra chopped cashews.

Enjoy :)

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This is a vegan dish, although I had a sprinkle of pecorino on top. This is NOT in this recipe though, so it’s fully vegan if you follow the instructions below. Serves 4 people.

Ingredients:

Risotto:

• 1 bunch English Spinach
• 5 cups vegetable stock
• 1 tbs olive oil
• 1  red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups organic brown rice
• 1/2 cup white wine (I used chardonnay)
• Salt & pepper to taste
• 1 cup button mushrooms, sliced
• 1 garlic clove, finely chopped
• 1 tbsp olive oil

Pea Pesto:

• 2 cups peas, defrosted
• 1 garlic clove, finely chopped
• 1/4 cup coriander leaves
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt & pepper to taste

Directions:

1. Rinse the english spinach well under cold water and pat dry.  Place in a food processor or blender; process until finely chopped. Set aside.

2. To make the pea pesto, place peas in a food processor with garlic, coriander, lemon and oil; process until finely chopped. Taste with salt & pepper. Set aside.

3. Heat the oil in a large saucepan over medium heat until oil melts. Ad the onion and garlic; cook, stirring for 5 minutes or until onion softens. Add the brown rice; cook, stirring with a wooden spoon, for 1-2 minutes or until rice grains appear glassy and are coated in oil.

4. Add the wine; cook, stirring constantly, for 5 minutes. Add ½ cup of the stock to the rice and stir continuously with a wooden spoon allowing the liquid to be absorbed before adding more. Keep doing this for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Add spinach and stir to combine. Taste and season with salt and pepper.

5. Meanwhile, heat remaining oil in large frying pan over medium heat. Cook mushrooms and garlic until mushrooms are golden brown. Set aside.

6. Add half the pea pesto to the risotto and gently fold through. Spoon risotto among serving plates. Top with remaining pesto and garlic mushrooms.

Enjoy :)

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