Raw Nut Butter Cups

Very short but very delicious post! Been seeing these all over instagram lately, so figured I may as well give some a shot….and oh my god, they were delicious.

Nut Base:

1 1/2 cups almonds

1/2 cup oats

4 tablespoons nut butter

3 tablespoons coconut oil

3 tablespoons maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Chocolate Topping: 

6 tablespoons coconut oil

2 tablespoons cocoa powder


Pulse the almonds until they become the consistency of almond meal



Do the same for the oats, then place both in a large bowl and mix well


Add in the coconut oil, vanilla, maple syrup, cinnamon, and nut butter



Stir well, until fully combined. The mixture should hold its shape when pressed together


In small a silicone muffin liner (or a lined muffin tin), place a heaping teaspoon of the mixture and press down evenly. Repeat for the rest of the mixture


To make the chocolate sauce, melt the coconut oil and stir in the cocoa.



Place a teaspoon of chocolate over the top of each. Place in the freezer for 40 minutes (or until set)





As Good As It Gets

This morning I really wasn’t planning on making anything overly fancy. If I’m going to be honest I really just imagined myself making a nice bowl of oats and lea ving it at that. However, as soon as I turned on last nights recording of Vice (a documentary series that is probably the best thing on TV at the moment) I figured I would be in the kitchen for a while so I may as well mix things up a bit and step away from my usual oats. So instead I began making my toasted muesli, and began getting quite excited. While the muesli was in the oven  I began chopping up some nuts, and fruit and quickly realized that what I was going to end up with was something much more exciting than toasted muesli…..instead, I created possibly the most delicious breakfast I have ever made….

                   A Smoothie Bowl.

Toasted Muesli Ingredients:

1 1/2 cup rolled oats

1/2 cup chopped almonds

1/2 cup chopped cashews

1/2 cup dried diced apricots

1/2 cup dried cranberries

1/3 cup maple syrup

1/2 cup coconut

2 tablespoons vanilla



Place the oats, dried fruit, nuts, and coconut in a large bowl and toss until combined



Pour in the maple syrup, and vanilla in to the dry ingredients and stir until evenly coated



Spread the mixture out on a lined baking tray and bake for 15 minutes on 175C or until golden


Let cool


Meanwhile I prepared everything else for the smoothie bowl








Roasted Buckwheat

Chopped Dark Chocolate

Slivered Almonds

Seed Mix

Goji Berries

2/3 Cups Toasted Muesli


While making the smoothie I literally just forgot to take photos (sorry) but in the Magic Bullet (if you don’t have one use a blender) I made my raspberry and chocolate spiced almond smoothie


1 Cup Almond Milk

2 Cardamon Pods

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1 Vanilla Bean (or 1 teaspoon vanilla extract)

4 Dates

Handful of Frozen Raspberries

1 Teaspoon Cocoa Powder

To construct the smoothie bowl I poured the smoothie in to a bowl and essentially piled on the toppings



With the smoothie bowl I had one of T2’s amazing blossom teas – probably the most beautiful looking tea I’ve ever had



Final Product:


Simple Decadence

It is not uncommon (especially while studying) for me to suddenly have a craving for something sweet, and when this happens I often don’t feel like waiting the hour it takes to bake a cake or some muffins. This little treat takes about 5 minutes to make, and only 10 – 15 minutes to set….and too be honest, it tastes and looks like it would need a whole lot more.

1 block of dark chocolate

Sea Salt

Slivered Almonds

(you can use a whole array of things to top it with but I prefer keeping it simples)


Chop up the chocolate finely


Bring a pot of water to boil. Place the chocolate in a large glass bowl and place over the boiling water


When the chocolate begins to melt, stir well to ensure it doesn’t burn


Pour the melted chocolate on to a large piece of baking paper. Lift up the baking paper by two corners, allowing the chocolate to smoothly run flat down the baking paper (this will ensure you don’t have uneven chocolate from trying to spread it with a spatula)


Sprinkle generously with sea salt and the slivered almonds. Place  in the freezer for 10-15 minutes


When the chocolate has hardened, remove from the freezer and crack in to smaller bits




The Perfect Way to Start a Week

I got home from work today and naturally went straight to the fridge to assess the situation. After seeing the bowl of cooked quinoa I figured I’d quickly knock up a quinoa salad, however, once I started pulling various vegetables, seeds, nuts, and grain out I quickly realised that my ‘simple’ salad would not be so simple after all.

After taking stock of what was in front of me on the chopping board and some deliberation I decided to go for somewhat of a ‘superfood’ salad….which essentially meant throwing a whole heap of healthy and delicious ingredients in to a bowl

1 cup cooked brown rice

1 cup cooked quinoa

1 cup french lentils

1 cup chopped broccoli

1/2 cup sunflower seeds

1/2 cup slivered almonds

1/2 cup dried cranberries

1/3 cup roasted pine nuts

2 tablespoons LSA

1/4 cup parsley

1/4 cup corriander

1/4 dill

juice of 1/2 lemon

seeds of half a pomegranate

1 teaspoon sesame oil

2 teaspoons rice wine vinegar


Cook brown rice (I used my rice cooker). When it’s ready fluff with a fork


Prepare French Lentils by placing 1 part lentils and 2 parts boiling water in a saucepan and boiling for about 20 minutes (or until soft)



Drain excess water when the lentils are ready


While the lentils and brown rice are cooking prepare the rest of the ingredients:

Chop broccoli


Roast pine nuts by heating 2 teaspoons of rice bran oil. Pour the pine nuts in and remove from heat when they start to turn golden brown


When the lentils, brown rice, and quinoa are ready place the appropriate amounts in a bowl and mix well


Stir in sunflower seeds, broccoli, cranberries, and slivered almonds



Mix in the herbs and pine nuts



Squeeze half a lemon in. Mix in the rice vinegar, and sesame oil



Top with pomegranate seeds


Just as I served the salad, my sister successfully finished her first attempt at spiced almond milk (you could say that she was feeling very inspired by Pressed Juices amazing almond milks!)


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Saturday Mornings

I Love Saturdays.

Part of the reason is absolutely because I only have uni on wednesday, thursday, and friday – so saturday marks the start of my 4 day weekend, however, there’s something particularly relaxing about waking up on a saturday morning and knowing that you have absolutely nothing to do! This morning I jumped out of bed at 7:30 (I’m in the process of ‘reseting’ my internal clock because I’m really not a fan of sleeping in) and thankfully the sun was well and truly shining!

Before heading downstairs to my gum for some yoga I quickly made my absolutely favourite oat balls. I will never get sick of these delicious breakfast treats, and the best part is that I don’t have to feel guilty for eating a whole heap of them because they’re super healthy!

Breakfast Balls:

1 cup finely grated apple

1 cup mashed banana

1 1/2 cups oats

1/2 cup walnuts, chopped

1/2 cup dried cranberries

1 teaspoon cinnamon

3/4 cup frozen raspberries

1/2 cup chopped dark chocolate



First peel the apples and grate them – you should be left with the consistency of apple sauce. Mash the bananas and mix them in to the apple


Add in the oats


Stir to combine


Add in the chocolate, walnuts, cranberries, and cinnamon and mix well


Add in the raspberries and stir until combined


Spoon out about soup spoon sized of the mixture and roll in to. Place on a line baking tray


Bake in the oven on 175C for 20 minutes



Iced Tea: 

Ever since the girls at SkinnyMe Tea sent me over some of their products I have literally fallen in love. I’m absolutely loving the taste of the Acai Tea, and the Complexion and HealthyMe teas have been making me feel so great! So, because today was so warm outside I figured I’d make a really basic but yummy iced tea crush.


Infuse the tea in hot water for 5 minutes and then sit aside to cool for 10 or so minutes.


Pour the tea in to your blender/magic bullet with a handful of raspberries and ice cubes. Blend well





the amazing jar is from Rainy Sunday’s. You can find more incredible colours from http://www.rainysunday.com.au/ 

The Definition of Refreshing

There’s something about watermelon that makes me think of summer straight away. So with the little bit of sun shining today I decided to make some watermelon juice. However, after having one glass, and quickly realising I had a whole heap of juice left I figured I may as well try my luck at some sorbet – and my goodness it was absolutely delicious!! Not only was it insanely delicious, but it is also super healthy!


1/4 watermelon

1 1/2 limes



Cut up the watermelon in to small cubes


Blend the watermelon until it becomes a smooth liquid


Place a strainer over a bowl and pour the watermelon juice in. This step removes the seeds and the pulp to create a really smooth sorbet.

Note: If you’re wanting to make watermelon juice stop after straining the pulp, pour in a glass, and squeeze some lime in


Squeeze the 1 and a half limes in to the watermelon juice and stir.


Once you have prepared your ice-cream maker and follow the instruction. For my ice-cream maker I poured the liquid in to the bowl attachment and turned it on the slowest speed until it turned in to a sorbet (about 20 minutes)



Final Product

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My Kind of Ice-Cream

For the last few days I’ve been house sitting, which meant that I didn’t have access to my kitchen (suffered from some serious withdrawals). So as can be expected, as soon as I got home I jumped straight back in to my cooking – and what better way to start than with some ice-cream.

The ice-cream maker bowl for my Kitchen-Aid sat in the freezer for about 10 months before I decided to actually attempt some ice-cream. Probably my favourite thing about being able to make my own ice-cream is the vast different flavours that can be played with. Last time I made some really yummy coconut and cookie dough ice-cream, so today I decided to try something a little bit more out there

Coconut Ice-Cream with Fig, Ginger, and Cookie-Dough: 

5 fresh figs 

5 tablespoons of water

Zest of 1 lemon

1/3 cup moist coconut flakes (can also use desicated coconut) 

2.5 cm piece ginger, minced

1/2 cup maple syrup 

1 cup coconut milk (2 cups) 

2/3 cup raspberries 


First cut the figs in half and then dice in to smaller pieces



Add the figs, coconut, ginger, lemon zest, and water in a small saucepan and keep over heat until figs are very soft


Add in 1/4 cup of the raspberries and the maple syrup.


Continue to stir while over heat until the mixtures thickens to a jam like consistency


Spoon the mixture in to a bowl an refrigerate until cool


Cookie Pieces:

1/2 cup brown sugar

1/3 cup coconut oil, melted

1/4 cup water

1 tablespoon peanut butter

2 teaspoons vanilla extract 

2 cups homemade oat flour

3/4 cup chopped dark chocolate

 In a large bowl mix together all the ingredients until fully combined


Line a tray with baking paper. Roll small balls of the mixture out (about 1/4 teaspoon) and place on the tray. Put the tray in the freezer


When the jam has cooled in the fridge blend it together with the 2 cups of coconut milk


Place the mix in your ice-cream maker and follow the instructions as per the instructions


When the ice cream is about 5 minutes away from being ready add in the remainder of the berries and the cookies dough pieces from the freezer




A Touch Of Salt





Yes it’s another biscuit post, but in my opinion you can never have too many biscuit recipes – and believe me when I say that you will absolutely thank me once you try this one out! These are certainly a far cry from the usual oat and chocolate cookies I usually make, but the salty taste to them are a welcomed changed.

Gwyneth Paltrow’s Almond Butter Cookies

1 1/2 cups flour

1/2 teaspoon sea salt

1 teaspoon baking powder

1 cup almond butter (I ended up using half almond butter and half peanut butter)

1 cup maple syrup

1 teaspoon vanilla extract

Course sea salt to sprinkle over the top


Preheat the oven to 180C and line two trays with baking paper.

In a large bowl mix together the flour, salt, and baking powder


In a separate bowl, whisk together the almond butter, maple syrup, and vanilla extract




Pour the wet mixture in to the dry mixture and stir until fully combined





Rolls the dough in to small balls and place on the baking tray



The cookies more or less hold their shape when placed in the oven, so with wet hands press down on the cookies to flatten. Sprinkle generously with sea salt  and bake in the oven for 10-12 minutes



The Best Kind of Sushi

Sushi has always been one of my favourite things to eat, however because I try  to avoid white rice it’s never easy being able to find good brown rice sushi. So, I figured why not just make it. Most people seem pretty intimidated by the actual process of rolling sushi, and to be honest I definitely was as well. However, once you get the hang of it, it’s such a great skill to have because it means you can prepare this super healthy snack really quickly.



1 cup cooked rice (Note: works best with warm rice, so if you are using left over rice make sure you heat it up as warm brown rice sticks together much better than if it was cool)

1 tablespoon rice wine vinegar

1 teaspoon mirin

1 cucumber thinly slice

1 carrot thinly sliced

Glazed tofu (see instructions below)

Note: I’d usually add avocado as well but sadly we had run out


Combine the rice, vinegar and mirin in a small bowl and let sit while you prepare the glazed tofu (instructions below)


Glazed Tofu: 

1/4 cup rice bran oil

1/4 cup ABC sauce

Firm Tofu


Thinly slice the tofu and lay flat on paper towel


Place another sheet of paper towel over the tofu and press down firmly, allowing the moisture in the tofu to be absorbed


Heath the oil and sauce in a pan over medium heat.

Add the tofu slices and toss in the sauce, letting each side sit in the bubbling sauce for a couple of minutes



Remove from the pan and place on baking paper to cool while you prepare the rest of the sushi.

Place a sheet of seaweed on a bamboo mat (the shiny side down) and place the rice on the seaweed. Spread the rice out on the seaweed ensuring to leave a couple of cm’s at the end.


Place a few pieces of the carrot, cucumber and tofu across the first 1/4 of the sushi. Some people choose to place the ingredients in the centre, however I find it easier to roll this way. Note: If you’re not vegan I would suggest squeezing some japanese mayonnaise over the fillings, I added it to the sushi for the rest of my family and they loved it


Fill a very small bowl with water.


Use your thumbs and forefingers to pick up the edge of the mat closest to you. Use your other fingers to hold the filling while rolling the mat over to enclose.


Gently pull the mat as you go to create a firm roll


To stick down the end of the seaweed (the part you didn’t cover in rice) dip your index and middle finger in the small bowl of water and run along seaweed, ensure to wet the whole ways cross. Roll the sushi in the bamboo mat once more to stick down the seaweed.


Let the sushi roll sit for a few minutes to allow the seaweed to dry and therefore be completely stuck down. The trick to cutting sushi without it difficulty is to wet the knife before.



Serve with wasabi, soy and pickled ginger

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The Perfect Lunch

Don’t need to write anything other than: this was absolutely DELICIOUS!!

Asian Quinoa Salad: 


2 cups quinoa

2 cups shredded cabbage

1 1/2 cups carrots julienne

1 cup bean sprouts

3/4 cup spring onion

3/4 cup coriander

1/2 cup pomegranate seeds


1/4 cup soy

1/4 peanut butter

1/8 cup rice wine vinegar

1/8 cup lime juice

2 minced garlic cloves

2 teaspoon sesame oil

2 teaspoon ground ginger

Prepare the ingredients for the salad


Place all the ingredients for the dressing in a small bowl and mix really well, until fully combined



To prepare the salad spoon some quinoa in to the bottom of the bowl, then pile on the ingredients!



Served with strawberry infused water