Stuffed Pesto and Tomato Mushrooms


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This is a dish that can be a side or a main meal that is so tasty.


  • Mushrooms
  • 250 g tub ricotta
  • diced onions
  • anti pesto ( chopped sundried tomatoes, artichoke and olives) or you can cheap and use a store bought pesto
  • cherry tomatoes
  • thyme
  • 1/2 cup shredded cheesestuffed mushrooms


  1. Wash and place mushrooms on a oven proof tray and remove stems.
  2.  Make filling by mixing ricotta, sautéed onions and chopped mushrooms stems add a sprinkling of chopped thyme
  3.  Fill mushrooms with ricotta mixture sprinkle with a little cheese
  4. Add cherry tomatoes around the mushrooms and cook in a hot oven for about 25mins. So delicious and tasty.

Quiona Lasagne


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Quiona lasagne is a great alternative to the regular lasagne.  If you have the quiona pre made and some left over roasted vegies it is super quick and easy meal to prepare.


  • Mixed a 2 cups of herb flavoured cooked quinoa – I cooked mine with at tsp of vegie stock but you can be as creative as you like with the flavours
  • enough roasted pumpkin to cover your dish
  • diced onion
  • 2 crushed garlic
  • 1/2 cup of fresh or frozen spinach
  • jar of pasta sauce
  • 2-3 thinly sliced tomatoes
  • 1/2 cup of grated cheese
  • 1/4 cup of fresh herbs (basil, dill and parsley
  • salt and pepper to taste


  1. layer the roasted pumpkin on the base of oven an proof dish.
  2. fry up the fried onion and garlic till softened, then add the spinach and heat till cooked.
  3. Mixed in the 2 cups of herb flavoured cooked quinoa with onion mixture.
  4. Pour a jar of pasta sauce through the quiona mixture and mix through evenly
  5. Layered on top of pumpkin
  6. then added tomatoes and cheese on top
  7. Baked for 40 mins.  Last 10 minutes add the fresh herbs

Sprouted lentil and bean dahl


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This is similar to making a Dahl from non – sprouted lentils, but less time and more nutritional. Best of all it tastes even better the next


1/2 cup sprouted adzuki beans
1 cup sprouted lentils
1 cup sprouted mung beans
2 tbs oil
2 finely chopped onions
1 tbs cumin powder
1 tbs mustard seed
3 tbs coriander seeds freshly ground
1 tbs turmeric
1/2 chilli
Pinch of all spice
3 cloves crushed
1/2 tsp paprika
3 crushed cloves garlic
1 tbs tomato paste
1 tsp fresh grated ginger
2 large grated carrots

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1. Heat oil and add finely chopped onions, sautéed till brown.
2. Add cumin powder and mustard seed and fry for 1-2 mins.
3. Mix in a bowl coriander, turmeric, chilli, all spice, cloves cinnamon, paprika, garlic and ginger with enough water to make a smooth runny paste.
4. Add spice mix to pot, stir through, add a can of crushed tomatoes, tomato paste and another cup of water.
5. Add sprouted adruki beans and simmer for 5 mins.
6. Add the sprouted lentils and Mung beans cook for another 5 mins on low.
7. Add grated carrots, cook for 10 mins with lid on.

Lentil, Kale and Sweet Potatoe Stew


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This is a real comfort meal for the cooler nights, this recipe was shared by Lindy.


Lentil, Kale and Sweet Potato Stew 😋

1 can low sodium diced tomatoes
2 cups low sodium chicken broth (or veggie broth)
1 cup lentils, dried green
1 large sweet potato, cut into small cubes
1 yellow onion, diced
1 green or red pepper, diced
1 tbsp curry powder
Pinch garam masala, cumin (optional)
3 cloves garlic
1 bunch kale, coarsely chopped
2 cups water (more or less, depending on if you want it soupier or stew)
1 small zucchini, quartered and diced (optional)

Saute onion in a small amount of olive oil (add a splash of water if things start to stick). Add sweet potato, garlic, and curry powder after 3 minutes. Saute for about 5 more minutes, until everything is tender. Add can of tomatoes, lentils, broth, and water. Simmer on low heat for 45 minutes or until lentils are tender. Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes! Done!

Smoothies and Juices


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Liquid sustenance.. shared by Lindy.  A meal in themselves!smoothies
1. Juice – Beetroot, Carrot, Ginger, Lemon, Green Apple, Kale
2. Smoothie – Coconut Milk, Baby Spinach, Banana, Pear, Blueberries, Avocado, Keffir, Chia Seeds, Vitamin C Powder, Hemp Seeds & LSA

Zuchinni and Beetroot Noodles


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Vegetable noodles are easy nutritional meal option and they can be used to replace pasta or noodles in any dish.

  • 1 cups of zuchinni noodles
  • 1/2 cup beetroot noodles
  • 2 crushed garlic cloves
  • 1 diced onion
  • 1 cup shredded silver beet or spinach
  • 1 diced tomato
  • 1 tsp oil
  1. Sautéed onion and garlic in oil till soft
  2. add tomato and silver beet and stir to cooked but tomato still firm
  3. add in the zuchinni and beetroot noodles and toss till cooked  through


Adruki and Lentil Sprouted Salad


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My Adzuki beans have sprouted – going to make a sprouted bean soup and a salad. You can get Adzuki beans from Asian supermarkets or from bulk food health shops. If you have never had these they are delicious, slightly sweet nutty flavour..these are used in Asians deserts, but I think they taste nicer sprouted. Sprouting them releases their living enzymes and breaks down the proteins and carbohydrates. I think I read ages ago they are considered a pre-digested food when sprouted and along with mung beans are the easiest for your body to digest.

sprout 1

Raw salad lunch…enough sprouts for lunch tomorrow. The dressing was a great way to use up an over ripe avocado.

sprout 2

Raw sprouted salad with avocado and tahini dressing
1/2 cup sprouted brown lentils
1/2 cup sprouted French black lentils
1/2 cup adruki beans
1/2 cup sprouted mung beans
1 cup mixed lettuce leaves
1 diced tomato
1/2 sliced cucumber

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sprout 5

Avocado Tahini Dressing:
4 Tablespoons Tahini
4 Tablespoons Warm Water
1 teaspoon Maple Syrup
¼ teaspoon Cayenne Pepper
½ teaspoon Turmeric
½ ripe avocado
Salt to taste
1. Whisk all dressing ingredients in a bowl.
2. Mix all the sprouts in another bowl
3. Layer the lettuce, tomato, cucumber and sprouts.
4. Drizzle dressing over salad