Monday, 23 June 2014

Purple Carrot & Sweet Potato Chips!

Healthy and delicious oven roasted Chips!

All you need is:

Purple Carrots
Sweet Potato
Olive Oil or Melted Coconut oil
Louisiana Creole Dip Mix

Cut the veggies into Chips, pop into a freezer bag. Drizzle with Olive Oil or melted Coconut Oil. I have used one large carrot and a medium sized sweet potato to approx a tablespoon of olive oil. Place onto an oven tray lined with baking paper and roast at 200°C until golden.

Some awesome info about purple carrots...( information found :

As is standard with most produce, purple carrots are fat free, low in calories, high in fiber, loaded with vitamins and can fill you up without all the harmful byproducts in many of today’s sugary and salty snack foods. Purple carrots are also high in antioxidants which have been proven to reduce cancer risks among many other wonderful benefits. The FDA has actually approved for growers to market carrots as having no fat, being low in saturated fat, high in Vitamin A, cholesterol free, low in sodium, and a great daily source of fiber. In fact, eating one whole raw carrot gives you enough Vitamin A for an entire day.

Not only does eating this purple power vegetable help you lose weight, but it has additional benefits like protecting blood vessels, fighting against diabetes, improving vision, and reducing allergic reactions and inflammation. The pigment that gives the carrot its fantastic purple color is called anthocyanins and they contain the free radical eliminating antioxidants that are so great for our bodies.

Read more here:

More weight loss information:

Sunday, 22 June 2014

Sweet Potato & Cauliflower Soup


500 Grams of Cauliflower cut into florets
450 Grams of Sweet Potato diced
1 Leek finely sliced
2 Cloves of Purple Garlic
3 Cups of Hot Water
3 Teaspoons of Vegetable Stock Powder

What to do:

I have used a pressure cooker but you can also cook this soup on the stove top or in your slow cooker.

Load everything into the pot. Cook until the veggies are tender and blend! In the pressure cooker (Mine is Kambrook Express) I put it onto setting No. 5 and let the steam out when the cooking process had finished.

How simple, easy & delicious is that!

Tuesday, 10 June 2014

Wholemeal Fettuccine ~ Malaysian Style!


Today I was lucky enough to learn a simple but delicious recipe from a lady I cook with every week. She is Malaysian born and we are always cooking different things!  We have so much fun and just laugh and laugh and laugh!!!

This is basically a homemade wholemeal noodle!


3 Cups of Wholemeal Flour
1 Teaspoon of Salt
1 Tablespoon of Vegetable Oil
3/4 Cup Water

What to do:

Mix all of the ingredients together to form a dough. Knead until smooth and elastic. You can do this by hand but this lady prefers to use her bread maker. At home I use my bread maker, food processor or kitchen mixer with the dough hook to make pasta dough.

Here is how I usually make my home made pasta:

Boil some water and cook your fresh pasta for approx 8 mins and then drain.
In this recipe we have fried onion style shallots, sliced green shallots and an egg on top (runny yoke) To flavour the pasta we added cracked pepper, olive oil, soy & hot chilli sauce (just enough to coat is plenty) Add enough to your own tastes and also depending on how much pasta you cook up. You could easily halve this recipe as it does make a lot of pasta. She usually adds cooked bacon as well but we didn't today as she forgot to buy bacon in the shopping! 

As we sat and taste tested she told me that this was a tradition in her small home town community she called home  in Malaysia. What a treat it was to share it with her and an amazing experience with the usual laughs. I have to say she is my favourite client, I just adore her.

Gluten Free Zucchini & Banana Muffins


1 Banana Mashed
1 Cup of grated Zucchini
1/2 Cup Coconut Flour sifted
1/4  of a cup of Almond Meal
(I blend whole almonds in the food processor)
1/4 Teaspoon of Nutmeg
2 Teaspoons of Organic Cinnamon
1 Teaspoon of Baking Powder
1/2 Teas Himalayan Rock Salt
4 Free Range Eggs
1/2 Teaspoon of Organic Apple Cider Vinegar
1/3 Cup of Raw Honey
2 Tablespoons of Coconut Oil melted
(Simply zap in the microwave)
1 Teaspoon of Vanilla 

What to do:

Preheat the oven to 180 degrees C. Combine the coconut flour, almond meal, nutmeg, cinnamon, baking soda and salt in a bowl. In a glass jug whisk the eggs with the honey, coconut oil, vanilla and apple cider vinegar. Pour the wet ingredients into the dry ingredients and combine with a wooden spoon. Add the mashed banana and grated zucchini. Line a muffin tin with 12 baking papers and fill with the batter. Bake in your preheated oven for 20 minutes or until golden and a skewer comes out clean.


Friday, 6 June 2014

Veggie Soup W' Soy & Linseed Garlic Parmesan Croutons

Veggie Soup w' Soy & Linseed Garlic Parmesan Croutons


1 cup of Soup Mix (Soaked in water overnight and the drained and rinsed)
1/2 cauliflower
1 Lge Carrot
3 Sticks of Celery
1 Turnip
1 Litre of homemade Chicken Stock
1 Litre of Veggie Stock ( I use Vegeta Stock Powder
1 tin of Tomatoes
1 tin of Butter beans

What to do:

Dice the veggies and throw everything into a pot besides the butter beans. Bring to the boil, turn down the heat and simmer for a few hours or so until the veggies and soup mix are tender, then add the butter beans. If you like chunky soup leave it as it is. If you like smooth soup blend it. I prefer half and half. By blending with the butter beans it's make a delicious creamy soup. 

To make the croutons I used my homemade bread, garlic and herb butter, sprinkle of Parmesan and under the grill. Then slice into cubes. 

Wednesday, 4 June 2014

Pulut Panggang..

Had so much fun today making this Malaysian Dish with a friend of mine!


70 Grams/2.5 Oz Dry Shrimp
85 Grams/3 Oz Shallot Onions
1 Small Clove of Garlic
1 Red Hot Chili
1 Cup of Desiccated Coconut
1/2 Tablespoon of Shrimp Paste
1/2 Teas Turmeric
2 1/2 Tablespoons of Raw Sugar

What to do:

Soak the dried shrimp in water until re hydrated and plump and then drain. In a food processor, add the shrimp, shallot, garlic and chili. Process until fine. Heat a wok and add 1/3 cup of oil. Add the processed mix and stir fry for a few minutes. Add the shrimp paste and stir well to combine. Add the coconut, turmeric and sugar and stir to combine. Serve with sticky coconut rice!

To make the Sticky Coconut Rice:

Soak 500 Grams of glutinous rice in water for 2 - 3 hours and then drain. Add 400 ml of Coconut cream. Put into a dish that will fit into a bamboo steamer and steam for 45 minutes. 

To serve:

Add  some of the shrimp mix to a small mould, top with the rice and press down. Turn it over and unmould.

Enjoy! YUM YUM YUM!!

You can add more Chili to this to make it spicier! Make it to your liking!

You can also roll this into Banana leaf and seal both ends. Grill or pop in to the oven until you can smell the Banana Leaf.

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