Spring Salad Series #3

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It’s the middle of the week which means it’s Spring Salad time!

After a morning spent watching the french news, eating a version of our famous breaky boards and swimming laps at our local pool, we came home and made a ‘Herb Salad Party’. We call this a party as we literally added so many herbs from our garden! Well only parsley and mint were actually invited…

Anyway, in went these herb babies with the rest of our ingredients and the end result tasted like sunshine and gardens.

So good, so spring.

Oh and we leave for Europe in 10 weeks and we are so damn excited. 

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Ingredients 

Serves two hungry twins after a swim

-1 small organic avocado

– 1 cup of peas

– 1 cup of cooked quinoa (we cook up a big batch at the beginning of the week and store in the fridge for quick and easy lunches)

– 2 cups of shredded spinach

– 1/2 a cup of finely chopped mint (and a few extra whole leaves for garnishing)

– 1/2 a cup of finely chopped parsely

– 1 can of organic sustainably caught mackerel in olive oil

– 1/3 cup of fresh blueberries

– Himalayan Salt to taste

– Pepper to taste

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Method

1. Heat up the quinoa and peas either in a saucepan with a dash of water or in a microwave if you’re short for time. Again, as mentioned in the ingredients – we pre-cook our quinoa.

2. As the quinoa is heating up, start finely chopping your spinach, mint and parsley. Also, slice your avocado into small cubes.

3. Add the greens and the avocado to the warm quinoa and pea mix. Thoroughly mix with your hands and evenly distribute onto two plates.

4. Now for the toppings! Add half the can of mackerel to each dish and drizzle the oil evenly between the two. Finish with topping with the freshest and plumpest blueberries you can find!

5. Garnish with the last couple of mint leaves and a tad of pepper and himalayan salt.

All done, ready to gobble up.

 

 

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Super Green Breakfast Spread

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As many of you would have noticed – we have changed our name to THYMESTWO. We eventually would like to expand our blog into something a bit more exciting in the future so we gathered that a new look would be a perfect start. We’re still keeping avocadotimestwo as our web address (partially because we still love the name but mostly because we’re severely handicapped when is comes to technology) but thymestwo is the name we will go by on our instagram. All change is good change right? 

Let us know what you think! Would love to hear some feedback

So in-between work, uni and yoga, we’ve been spending a bit of time in the kitchen. In an attempt to spice up our breaky boards (not literally ‘spice’ – chilli really doesn’t agree with our taste buds!), we came up with a light savoury green paste that goes perfectly with sliced avocado. We wanted to call it a pesto but to be honest it really doesn’t do traditional pesto any justice what so ever so we’re keeping it to a ‘spread’.

This recipe is extremely easy to throw together and is a tremendous way to sneak in some extra greens in the morning. If you’re adding sliced avocado which we highly recommend that you do then you’re not only getting in extra greens, but you’re also doubling up on your omega-3’s with the added olive oil and sunflower seeds. Adding eggs would also be fabulous as protein (Eggs and kale), complex carbs (wholemeal spelt) and healthy oils (avocado, sunflower seeds, eggs and olive oil) perfectly balance each other to sustain you with long lasting energy.

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Please feel free to add more or less of any of the ingredients to suit our own taste buds. We personally didn’t want to make it too oily, as we were looking for a thicker ‘paste like’ consistency. But hey, everyone is different so give it a go and tweak it if need be. Oh and we would love to see your creations on instagram – tag us @thymes.two so we can view your breaky boards!

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Ingredients

– One small broccoli head (organic if possible)

– 1.5 cups of tuscan kale (or regular kale- we just used up the kale that was left over in the fridge)

– A cup of fresh basil leaves

– 1/3 cup of sunflower seeds*

– 1/4 cup of extra virgin olive oil*

– 1/3 cup of water*

– A generous pinch of himalayan salt

– A generous pinch of dried thyme

– Pepper (to taste)

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Method

1. Thoroughly wash the kale, broccoli and basil leaves.

2. In a food processor, first blend the broccoli and kale until you reach the consistency you want. (still a bit chunky)

3.  Add the remaining ingredients

4. We added water to the mixture to help it hold together but you could just add my olive oil.

5. Once you have blended the ingredients to the consistency you want, enjoy on some toasted spelt loaf with sliced avocado and tomato, or with poached eggs!

Voila!

If you love your pesto (doesn’t everyone..?) feel free to have a look at our ‘Creamy pesto’ in our recipe tab! Our creamy pesto is also fabulous on toast and baked fish. 

Stay Green Guys! 

*If you wanted to create more of a typical ‘pesto’ taste you could add extra olive oil/reduce the water and replace the sunflower seeds with pine nuts.

M + S xx

Quinoa, Pumpkin and Pumpkin Seed Patties

UNSURE OF WHAT TO DO WITH YOUR LEFTOVER COOKED QUINOA…? MAKE QUINOA PATTIES!

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Ingredients: Makes six patties 

Around 1/4 of a medium Kent Pumpkin

3/4 cup of cooked white quinoa

1/4 -1/3 of a cup of organic rolled oats

One medium zucchini

Goats Cheese (as much as you please – topped on patties once cooked)

Pumpkin seeds (two tablespoons)

Pepper (to taste)

Himalayan salt (to taste – around one pinch)

Dried thyme (around one teaspoon for the mixture and one teaspoon for the pumpkin)

Coconut oil (one teaspoon)

Method:

1) Cut up pumpkin into small cubes. Drizzle with olive oil, pepper and thyme and place in the oven (180 degrees celsius) for approx. 30 mins. The time will be slightly different for everyone depending on your oven etc. * If you can easily place a fort through, and its slightly crispy on the outside, you know the pumpkin is ready!

2) Whilst the pumpkin is cooking, wash the zucchini and grate it. You also need to remove the water from the zucchini. We simply use my hands and compress it. However a more ‘technical’ way is to spread the zucchini on a tea towel with some salt, and then fold the towel and twist it from both ends. That should also do the trick of removing any excess water. You really do not want the zucchini too wet, it will ruin the mixture making it too ‘gooey’.

3) Once the pumpkin is ready, let it cool down for around 15 mins. Then grab a fork and mash the pumpkin until there are no too obvious chunky bits.

4) In a large bowl, combine the pumpkin, zucchini, quinoa, oats, pumpkin seeds, thyme, pepper and himalayan salt. Use your hands in order to mix the ingredients well! If your mixture seems too wet, simply add more oats.

5) Sperate the mixture into six evenly sized burger-looking patties.

6) On a medium-high pan, add one teaspoon of coconut oil. Once the pan is hot place patties face down. I cooked them a few minutes on each side, just until they browned (cooking time will also vary for everyone.. You want it to be slightly crunchy on the outside and nice and soft on the inside)

7) Serve on a plate with a fresh spinach salad and top with goats cheese. * You can also add some poached eggs, smoked salmon or avocado to make it into a BRUNCH MEAL!

Perfect on a Sunday morning.

in bed.

with a strong brew.

xxx

Get some Greens in Ya!

Portobello mushrooms stuffed with a green mash accompanied by a side of sautéed green vegetables

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Ingredients

For the Green Pea filling;

– One cup of frozen garden peas

– Half a cup of edamame beans (can find in most asian grocers)

– Half a medium sized avocado

– 30 grams Goats cheese (can omit if keeping it vegan)

– A quarter of a small zucchini grated

– A pinch of himalyan salt

– Pepper

– Oregano

For the sautéed vegetables;

– Brussel sprouts washed and cut in half

– One head of broccoli washed and broken up

– Coconut oil

– One clove of garlic

– Oregano

– Sage

– Pepper

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Method

1. Preheat the oven to 160 degrees

2. Start washing and cutting your vegetables so that they are ready to go when you need them.

3. Start prepping the green mixture by first smashing the avocado and goats cheese in a medium sized bowl. Add the green peas and continue smashing. You still want the peas to keep their shape (more or less). Next add the edamame beans. Take the edamame out of their pods and remove the outer coating to make it easier to mash with the other ingredients. Lightly fold through the zucchini to add some moisture to the mixture. Finally combine the salt, pepper and oregano and viola your mash is done!

4. With your two portobello mushrooms, remove the centre with a spoon to create a flat middle. Leave the edges curved so that the mixture can be held in place.

5. Add the mixture to the mushrooms and top with a table spoon of pepita seeds for some crunch. You can choose whatever seed or nut you want, we chose pepita to keep with the green theme.

6. Place in the oven for around 15 minutes or until you start to see the mushroom browning on the outside. *Please note that as the mushrooms contain avocado, its best not to leave them in the oven for too long as it will alter the natural taste and creaminess of the avocado.

7. As your mushrooms are in the oven, you can start sauteing your vegetables that you would have already washed and cut in half prior to making your green mash.

8. Heat a wok with a tiny bit of coconut oil and start sauteing about a teaspoon of garlic until browned. Once browned, add a dash of water with some oregano and sage. (you can choose any spices you wish – we just love oregano and sage!). The water should be bubbling a bit, if you feel it is burning, turn down the heat and add more water.

9. Add the vegetables and cover the wok with a lid for about 8-10 minutes.

10. Your vegetables should be tender by this point so this is when you remove the lid and saute the veggies until you see some browning. Turn off the heat and serve!

11. Take the mushrooms out of the oven, add some olive oil and some more pepper and oregano. Place on a plate with the sautéed veg and viola! A green themed dinner ready to devour!

This asian/italian inspired green mash can be added to your weekend breaky menu! A generous spread of green goodness onto a piece of crusty rye bread would go down a treat.

S + M xx

Sunday lunchin’ at the Fabulous Feast of Merit

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After having quite a miserable saturday, our weekend was definitely not off to a great start… In an attempt to lighten our dull moods today we treated ourselves to a lovely lunch at Richmond’s fabulous Feast of Merit. Boy were we overwhelmed!

Where to even begin…

We should start by acknowledging their philosophy:

‘..Being local, ethical and sustainable is part of what drives our philosophy. Feast of Merit is a social enterprise owned and run by YGAP. All of our profits help make the world a better place… Consider our food as Middle Eastern spring meets Melbourne… We deliver this with our farm to table philosophy.’

Keeping this in mind we could immediately see their approach to food through their menu options. With their menu evidently being all about providing food that is sustainable and wholesome.

Without a question we were drawn to their selection of hearty salads and choice of added protein (milawa chicken, BBQ fish or beef)

Opting for milawa chicken with a roasted root vegetable salad, we were quite literally blown away and unable to find the worlds to describe the explosion of intense flavours that made us feel so good inside.

Despite our temptations to devour Feast’s jugs of sangria, we finished our meal off with a rich long black. Just d i v i n e.

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This meal took us back to that one time in Berlin where we came across a beautiful cafe called Oliv. We enjoyed the most amazing feed of our trip, that being a chicken leg accompanied with a chickpea and feta salad. Delish!

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Anyway, about five hours ago when we were actually sitting at their wooden tables, sipping coffee out of their ceramic cups.. We were attempting to find the right words that would paint a picture of the setting for you all. So when it comes to their interior, we’ve decided that it simply reminds us of a rustic farm house.

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Keeping this short and super sweet, we would like to just say that this cafe is truly  i n s p i r a t i o n a l and all for a good cause. Definitely check out Feast of Merit. It is every cafe junkies heaven.

M + S

xo

Post Yoga breakfast feasting at ‘St Edmonds’

 

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After a night of contemplation, we finally came to a decision as to where our weekly post yoga breakfast feast would be.

Let’s paint a picture for you all..

Slouched on the couch last night with our eyes glued to the ever so popular renovation and styling series, ‘The Block’, we were tossing between the prahran cafe St Edmonds and Richmond’s Feast of Merit (Supposed to be amazing – always wanted to give it a try!).

With a combination of uni induced fatigue and natural indecisive characters, we were literally becoming stressed about this situation. Still trying to focus on ‘The Block’, we were given a sign from the universe as one of the Block contestants were being filmed sipping a latter at St Edmonds.

What are the chances? Therefore, obviously we had no choice but to venture to St Edmonds. The universe said so.

So, this morning after a 6:15 yoga class, we made our way to this industrial stele cafe, hidden behind the hustle and bustle of chapel street, just off groovy Greville Street.

As we were done with yoga by 7:15 and the cafe not opening till 7:30, we found ourselves standing outside this lovely nook, waiting for the barista and chef to wake up and serve our hungry post bellies some glorious food.

In the meantime we were able to admire the exterior and came to the realisation that the eye capturing feature of St Edmonds would have to be the large Graffiti feature wall that surrounds the entrance. It’s this colourful wall that draws your curious eyes into the cafe, but its the helpful staff and industrial interior that keeps you snugged up inside. —— A note on the staff and customers, St Edmonds seems to be quite a ‘blokey’ place to hang out. Our evidence for this statement: This morning we were the only females there…actually.

Now onto the food.

A simplistic yet interesting menu, their food really caters for everyone; Vegan, Vegetarian, Carnivore eaters and lean gym goers. They are all able to find a dish that will meet their nutritional needs and cravings.

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Although we were leaning towards their ‘Breaky Green’s‘ (Buckwheat, Kale, raw broccoli, avocado, pistachios, poached eggs and chilli), we were persuaded towards trying their new gluten free bread that supposedly “everyone is raving about.” (quoted the waiter)

Soooooo, surprise surprise we opted for poachies on GF toast with AVOCADO (…der) and smoked salmon. yum.

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Eddies is an easy-going, stylish and simply an awesome cafe that every Melbournean must try.
Go on kids, fill your bellies with eggs on toast at this perfect Prahran nook.

154 Greville Street, Prahran

M + S xx

The twins famous ‘Buddha Bowl’

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So we have been meaning to post about one of our obsessions lately, a glorious bowl of scrumptious food that is currently bombarding our instagram account. We like to call these marvellous creations ‘Buddha Bowls’

We suppose this name stems from the fact that these bowls started as ‘post yoga.. I’M SO HUNGRY’ throw together feed.

(Namaste = Yoga = Buddha Bowl) Well, it makes sense to us..

Lets just get straight into why we love these bowls so much…

In one word, they scream N O U R I S H M E N T

You can literally throw anything in this bowl. From raw veggies to steamed or roasted goodies. Protein and carbs are always a must, hence we generally opt for poached chicken, smoked salmon or boiled eggs, with the carb component including either quinoa, buckwheat or brown rice.

This is essentially a multi-vitamin in a bowl.

Oh and we always like to add our version of a sauce. That being either five:am organic Greek yogurt or another exotic organic dip.

Soooo here are a few of our favourite combinations….

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1) ‘Breaky’ inspired buddha bowl (smoked salmon, boiled eggs, greek yogurt or haloumi cheese, all sorts of veg, quinoa)

2) ‘Moroccan’ inspired buddha bowl (cumin spiced lentils, roasted veg, greek yogurt, green olives, brown rice)

3) ‘Rainbow’ inspired buddha bowl (colourful cooked and raw veg, poached chicken, feta, olives, spiced carrot mash, buckwheat)

4) ‘Nicoise’ inspired buddha bowl (tuna, boiled eggs, green olives, haloumi cheese, all sorts of veg, brown rice)

All of these little gems have a general base of grated zucchini, grated carrot, peas and spinach.

So there you have it, a short and sweet description of our ‘go-to’ meal.

NOURISH AND FLOURISH KIDS!

M + S xx