Monday, 3 July 2017

Smokey Pumpkin, Carrot and Kumura Soup

The flavours in this quick soup just sing! So easy to throw together and contains lots of goodness to help keep those winter bugs away!


  • 1 large onion, peeled & quartered
  • 1 whole garlic bulb, chop top off so you squeeze roasted garlic out easily
  • 1/2 pumpkin, peeled & diced
  • 3 large carrots, peeled & diced
  • 2 large kumura, peeled & diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 cups stock - I use vegetable or 3 tbsp of miso paste and 3 cups water
  • sea salt & freshly cracked pepper
  • To serve: Greek yoghurt, roasted pumpkin seeds and freshly cracked pepper
  1. Preheat oven to 180oC
  2. Place all the vegetables in a roasting tray with garlic at the centre. Drizzle with olive oil and season. Bake for 20-30 minutes or until the vegetables are starting to caramelise or turn golden brown.
  3. Place in a large pot with the stock and smoked paprika and using a stick blender puree until you have a nice thick consistency. 
  4. Warm the soup up by simmering for around 5 minutes then add yoghurt, roasted pumpkin seeds, season & serve. Enjoy!

Monday, 12 June 2017

Dragon Smoothie

The rich red in this Smoothie comes from a dragon fruit. I was expecting the white flesh pitted with black seeds but instead got this awesome surprise:

It's got an earthy taste,  almost beetroot like! Apparently these beauties are full of goodness, rich in antioxidants, they contain vitamin C, several B vitamins, Calcium, iron and phosphorus and the seeds are high in omega-3 and omega-6 fatty acids.

3-4 tbsp dragonfruit flesh
small banana
handful of baby spinach
handful grated carrot
handful of seeds (I used pumpkin + sunflower)
one date, pitted
1 cup filtered water

Throw it all together in a powerful blender (I used a Vitamix) and viola.

Tuesday, 25 April 2017

Donna Hay’s Banana Buckwheat Pancakes

Pancakes are at the top of Trevor's favourite foods list and these are currently the favourites! Buckwheat flour adds fluffiness and a warm, nutty flavour.

Serves 4 (or 2 piglets!)


  • ¾ cup buckwheat flour
  • ¾ cup white spelt flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 mashed bananas
  • 1 free range egg
  • ¼ cup maple syrup, plus extra to serve
  • ¾ cup milk
  • unsalted butter to grease pan
  • store-bought vanilla bean yoghurt, to serve
  • extra banana, sliced, to serve

  1. Place both the flours, the baking powder and cinnamon in a large bowl and mix to combine. Add the banana, egg, maple syrup and milk and whisk until smooth.
  2. Heat a little of the butter in a non-stick frying pan over medium heat. Add ⅓ cup (80ml) of the batter to the pan and cook for 2–3 minutes each side or until golden. Set aside and keep warm. Repeat with the butter and remaining batter. 
  3. Divide pancakes between serving plates and top with yoghurt and extra banana. Drizzle with extra maple syrup to serve. Enjoy!

Annabel Langbein’s Chicken & Ginger Dumpling Bowl

Chicken sausages or mince make super quick dumplings in this tasty dish

Serves 4
Takes 40 minutes


  • 300g dried egg noodles or soba noodles, cooked according to packet instructions
  • 3 whole star anise
  • 2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
  • 6 cups chicken stock or use 2 tbsp of miso paste mixed in 6 cups of hot water
  • 2 tbsp finely grated fresh ginger
  • 4 good-quality chicken sausages or chicken mince
  • 4 heads bok choy or ¼ cabbage,thinly sliced
  • 1 bunch coriander leaves, coarsely chopped
  • 1 long red chilli, deseeded and thinly sliced
  • finely grated zest of 1 lime and 2 tbsp lime juice
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp fish sauce
  • salt and ground black pepper, to taste
  • 1 tbsp black sesame seeds, to garnish

  1. Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. 
  2. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
  3. Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.

Tuesday, 10 January 2017

Red Cabbage and Blueberry Smoothie

I had some red cabbage left over and thought, why not throw it into a smoothie. Such a beautiful colour and (luckily) tastes great. Red cabbage is a great source of vitamin A, C and K and loaded with iron and manganese.

Serves 2
  • 2 cups red cabbage, roughly chopped
  • 1 cup blueberries, fresh or frozen
  • 1 banana, peeled
  • 2 teaspoons chia seeds
  • 2 cups coconut water or filtered water

Blend on high until smooth and enjoy!

Thursday, 29 December 2016

Mussel Fritters

Love, love, love mussels, unfortunately the cyclist isn't a fan so I chop them up and disguise in a fluffy batter ;)

  • 24 fresh mussels, scrubbed and de-bearded
  • 2 large free range eggs
  • 2 tbsp organic unbleached flour (or whatever you have on hand)
  • 1/4 tsp baking soda
  • pinch of sea salt and lots of freshly cracked pepper
  • big handful of fresh herbs i.e parsley, coriander, thyme
  • fresh red chilli, finely chopped (optional)
  1. Scrub mussels under cold water, discard any that don’t close
    then steam open in a little water in a pan with a tight-fitting lid. Give the mussels plenty of heat and remove them from the pan in batches as they open (don't over cook). Remove any remaining beards and chop up finely or if you don't have a mussel 'hater' I love to leave them in big chunks
  2. In a bowl, whisk together rest of the ingredients, then add mussels
  3. Heat a pan on a high heat and throw in a good chunk of butter and once it starts bubbling (but don't et it turn brown) cook tablespoon size fritters until brown, normally 2-3 minutes each side. 
  4. Serve with lemon slices and enjoy!

Sunday, 2 October 2016

Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0

serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)