September 21, 2013

Protein Smoothies


 Strawberry Protein Smoothie
(serves 1)

a few fresh strawberries
250ml almond milk (recipe here)
a few ice cubes
2 tablespoons pure pea protein isolate
ground vanilla, to taste


Banana Protein Smoothie
(serves 1)

1 ripe banana, peeled
250ml almond milk (recipe here)
a few ice cubes
raw cacao powder


Feel free to add your favourite leafy greens (kale is superb), avocado, different berries, etc. 
Sky is your limit!

September 19, 2013

Roasted Beets with Black Rice and Kale


I just can't get enough of kale, so here's another delicious little meal I made the other day. Beetroot are a great source of iron (as well as other nutrients) and I love how well they marry with earthy black rice. I add good oils to all my meals; sunflower seeds, flaxseed oil or tahini, for example. You can play around with the add-ons in this recipe; walnuts or tahini dressing would go great as well.

Roasted Beets with Black Rice and Kale
(serves 2)

3 small to medium sized beetroot
180g wholegrain black (non-glutinous) rice
a few stems of kale
sunflower seeds (or walnuts, sesame seeds, etc)
1/2 lemon
flaxseed oil
balsamic vinegar
ground pepper
pinch of salt (optional)

1. Preheat the oven to 200C and clean the beetroot. Remove the leaves (if the leaves are in good condition, don't chuck them out! Just wash them well, steam lightly and enjoy as a salad) leaving some of the stems attached. Wrap each beetroot in foil and roast on a tray for about 45-60 minutes or until tender. Remove from the oven, let cool and peel off the skins. Cut into wedges.

2. Cook the black rice until tender. Set aside.

3. Remove the kale leaves from the stems, rinse well and 'massage' the leaves in a bowl until tender. Add rice and beetroot wedges. Add sunflower seeds, juice of 1/2 a lemon, a dash of balsamic, flaxseed oil and seasoning. Eat warm or room temperature.

September 15, 2013

Greenlicious Kale Salad with Tahini Dressing


It's been a busy weekend at home, catching up on housework and everything else that has piled up during the past few very busy weeks. With warmer weather I have been craving for everything green, including juices and smoothies, but also more and more salads. This kale salad, delicious and full of good oils, was a real energy booster after a long walk in the near by park.

Greenilicious Kale Salad with Tahini Dressing
(serves 2)


1/2 big bunch of kale, washed and stems removed
1 avocado, peeled, seeded and diced
2 green onions (shallots), finely sliced
a handful of walnuts
pinch of salt (optional)
freshly ground black pepper
2 tablespoons flaxseed oil

Tahini Dressing

2 generous tablespoons of tahini
1/2 small lemon, juiced
1-2 tablespoons  water

1. Massage the kale until wilted and tender. Add avocado, green onions and walnuts. Season with salt and pepper and toss in the oil. 

2. Whisk tahini, lemon and water in a jug and stir through the salad.

September 14, 2013

Green Juice


This green juice has become an absolute favourite, and a daily obsession of mine in the past few weeks. I simply love its freshness and all the flavours just seem to be in a perfect balance.

Green Juice
(serves 1)

2-3 celery stalks
1/2 continental (long) cucumber
1 green apple 
a small piece of ginger, peeled
small bunch of mint
1/2 lemon, peeled

1. Juice all ingredients and enjoy!

September 09, 2013

Blooming Wisteria


Stunningly beautiful wisteria is blooming everywhere in Sydney at the moment. 
I just love this time of the year!