Recipes


Where there is food there is love

Please enjoy some of my favourite healthy recipes.

Easy Chickpea Curry

Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Plant based
Servings 4

Ingredients
  

  • 1 tbsp oil
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp garam marsala
  • 2 garlic cloves, chopped
  • 1 brown onion, chopped
  • 1/2 leek, choppped
  • 1 cup butternut pumpkin, peel & chopped into small cubes
  • 1 sweet potato, chopped into small cubes
  • 1 cup cauliflower, chopped into pieces
  • 2 cups vegetable stock
  • 400 g tin diced tomatoes
  • 400 g tin chickpeas, rinsed and drained
  • 1 cup cooked brown rice
  • baby spinach to serve
  • coriander to serve
  • greek yoghurt to serve
  • 1 lime to serve

Instructions
 

  • Heat oil in large saucepan over medium heath
  • Cook onion, leek and garlic stirring for 2-3mins
  • Add pumpkin, sweet potato, garlic and spices – cook for 1min or until fragrant
  • Add stock and tomatoes, bring to the boil, reduce heat and simmer uncovered for 10mins
  • add cauliflower and chickpeas and simmer for a further 10mins or until vegetables are just tender
  • spoon the curry into bowls, add rice and top with baby spinach, yoghurt, coriander and lime

Notes

  • Add or subtract vegetables as you please – my goal is always to add more.
  • If you forget to cook the rice or are short on time, utilise microwave rice.
Keyword Chickpeas, Curry


Kindof Anzac Biscuits

A slightly healthier version of the classic
Course Snack
Servings 18 cookies (approx)

Ingredients
  

  • 1 1/2 cups rolled oats
  • 1 1/2 cups desiccated coconut
  • 1 cup wholemeal flour
  • 1/4 cup linseeds (ground up a little)
  • 1/2 cup macadamia oil
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla essence
  • 1/2 tsp bicarb soda
  • 3 tbsp hot water

Instructions
 

  • Preheat oven to 175oC
  • Combine oats, coconut, flour in a mixing bowl
  • Combine oil, maple syrup, vanilla essence and bicarb in a small bowl
  • Add hot water to liquids and stir
  • Add liquids to oat mixture and combine
  • Roll tablespoons of mixture into balls and place on lined trays
  • Gently press each ball to flatten slightly
  • Bake for 12-15mins until slightly golden
  • Cool and rack and enjoy (they taste nice warm!)

Notes

  • Definitely not as melt in your mouth as traditional Anzac biscuits that contain a lot of butter and sugar but I really liked this more subtle taste. 
  • I love trying to incorporate ingredients like linseeds (that are great for menopausal women) into cooking
  • With this first try, I could have ground up the linseeds a little better, so the nutrients were exposed more.
  • I love vanilla and I think it gives this recipe a really nice flavour.
  • The biscuits are a little flaky but still delicious!
Keyword Healthier Anzac


Red Lentil Dahl

Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Plant based
Servings 4

Ingredients
  

Dahl

  • 2 tbsp oil
  • 2 onions, thinly sliced
  • 1 leek, chopped
  • 1 red capsicum, chopped into small pieces
  • 4 tomatoes, roughly chopped
  • 2 garlic cloves, chopped
  • 1 large potato, chopped
  • 1 small sweet potato, chopped
  • 4 tsp curry powder
  • 2 tsp tumeric
  • 300 g red lentils
  • 4 cups vegetable stock

Garnish

  • coriander
  • natural yoghurt
  • lime

Instructions
 

Dahl

  • Heat oil in large fry pan
  • Add onion, leek, garlic and red pepper for a few minutes until softened
  • Add tomatoes, cook for a few minutes
  • Add curry powder and turmeric
  • Add stock and bring to a boil
  • Add potato and sweet potato
  • Reduce heat, cover and simmer gently for approx 20-30 minutes until lentils and potatoes are soft, adding a little water if necessary

Serving

  • Serve dahl in bowls
  • Add a large spoonful of yoghurt
  • Garnish with coriander and wedges of lime
Keyword Dahl, Lentils


Tofu Peanut Bowl

A delicious tofu meal that's full of goodness
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Plant based
Servings 4

Ingredients
  

Marinade

  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp maple syrup

Tofu & cauliflower

  • 1 block firm tofu
  • 2 tbsp plain flour
  • 1/4 cauliflower
  • 1 tsp garlic powder
  • 1 tsp paprika

Peanut sauce

  • 3/4 cup peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1/2 cup warm water
  • 1/2 tsp ground ginger
  • 1 tbsp lime juice
  • 1/2 tsp chilli flakes

Bowl

  • 2 cups cooked brown rice
  • 2 red peppers
  • 3 cups chopped kale
  • 1 tbsp olive oil

Instructions
 

Marinade

  • Mix together soy sauce, maple syrup, sesame oil

Tofu & Cauliflower

  • Preheat oven to 190 degree celsius
  • Drain tofu and press with paper towel to remove any moisture
  • Cut tofu into small cubes
  • Add to a bowl with marinade
  • Marinate for approx 20mins
  • Chop cauliflower into pieces
  • Add cauliflower to a baking tray lined with baking paper
  • Sprinkle cauliflower with garlic powder and paprika
  • Toss marinated tofu with plain flour
  • Add tofu to a baking tray lined with baking paper – leave space between pieces
  • Bake tofu and cauliflower for 25-30mins or until brown

Peanut Sauce

  • Mince or chop garlic
  • Add all ingredients except for water and whisk together until smooth
  • Slowly pour in water
  • Note – can re-heat in microwave before serving

Bowl

  • Slice red peppers into thin strips
  • Add to pan with 1tbsp oil and saute for 10mins
  • Add in kale cook for 1-2mins until wilted
  • Assemble bowls with rice, cauliflower, tofu, red peppers and kale
  • Drizzle with peanut sauce
Keyword Tofu