Carrot and Walnut Loaf

Gluten free, sugar free and dairy free Loaf. Perfect for sensitive tummies.

If you have a normal stomach unlike us and can tolerate milk and gluten, feel free to use milk instead of the water and spelt flour/wholemeal flour instead of the buckwheat!

Absolutely brilliant with our Pumpkin, Rosemary and Feta mash on a cold wintery morning. Comfort food at it’s finest

IMG_2915

IMG_2917

Ingredients

Wet ingredients 

– 1 cup of buckwheat flour

– 1 cup of almond meal

– 1 – 2 tbsp of psyllium husk powder

– 1/4 cup of sunflower seeds

– 1/2 cup of walnuts

– 1 teaspoon of cinnamon

– 1/2 tsp of nutmeg

– 1/2 tsp of himalayan salt

Dry Ingredients

– 2 cups of grated carrot (about two medium sized carrots)

– 3 organic eggs

– 1 chia egg (1 tbsp of chia in 3 tsp of water –  let it sit)

– 1/4 cup of coconut oil

– A few drops of liquid stevia or 1 tsp of raw honey.

– 1/4 cup of water (may not need – depends on the consistency when mixing all ingredients together)

—————————–

Method

Turn your oven on to 180 degrees celsius 

1. Combine all dry ingredients in a bowl

2. In a separate bowl, add all the wet ingredients (except the carrot) together and throughly whisk.

3. Once adequately mixed, add the carrot.

4. Add the wet ingredients to the dry ingredients and gently fold with a wooden spoon. Try not to mix it aggressively as you need the mixture to stay light. If you find it is too dry, add more water, if it is too sloppy, add more psyllium husk powder.

5. Transfer the mixture into a lined loaf tin or a silicon tin and top with extra sunflower seeds.

6. Bake in the oven for about 1 hour or until golden on top.

———————

Enjoy with organic butter, almond butter, avocado or our scrumptious pumpkin mash. Delish!

M + S x

Advertisements

Our Green Smoothie

Our Green Smoothie a day will definitely keep the doctor away!

Green smoothies are a relatively new addition to our morning routine. We use to be quite skeptical about the benefits of consuming liquid greens on a daily basis as in our minds we didn’t find it necessary to consume added veggies if you were already eating a balanced diet. Although still agreeing with this point to an extend, the last couple of months however, things have changed. In an attempt to up our intake of nutrients to fight uni induced fatigue, as well as other health complications, we have welcomed a green smoothie into our daily routine.

And we couldn’t be happier about it.

IMG_4290

Now a day doesn’t go by in which we have to have our greens. Increased energy, clearer skin, and softer hair are a few of the benefits that we’ve noticed since adding in a smoothie. Another plus also including the fact that if we happen to not fit in our daily 5 veg at meal times, at least we’ve gulped down our greens to compensate (smart hey!)

After much negotiation, we’ve come to the conclusion that for us, greens sit well as a morning tea snack, rather than with breakfast (or as breakfast). Some people love a smoothie first thing but we tend to eat a fair amount in the mornings, focusing on a balanced spread of savoury and nutrient dense food – Organic oat sourdough with avocado, poached eggs and tomato plus organic coffee would be a staple for us. So with a relatively large breakfast, a smoothie is welcomed a little later in our day.

FullSizeRender-6

Anyway the point of this post is EAT YOUR GREENS. You’ll feels more energised and your skin, eyes and digestive tract we definitely thank you for it.

Serves Two

*We try to only use organic ingredients in our smoothies

– 2 cups of spinach

– 4 large leaves of kale or 2 cups

– 1/2-1  zucchini (this is optional but we do find that the zucchini thickens the smoothie, giving it a richer consistency)

– 1 frozen banana

– 1 1/2 tsp of chia seeds.

– Generous knob of ginger

– Squeeze of lemon (optional)

– A few drops of liquid stevia (if you’re not worried about fructose, you could add in a couple of dates as an alternative)

– 1 cup of coconut water

– A little extra water or ice

M + S xx

Broccoli and Pea Puree

WINTER WARMER SERIES

———————————————————————————–

We have one month off uni and boy have we hit holiday mode.

FullSizeRender-2

Quick 5am workouts at home before a quick breakfast and then quickly out the door to quickly get to uni by 8 am is thankfully behind us, for one month at least. Our mornings now consist of a slightly longer sleep in, a longer yoga session or workout and a slower, more relaxing breakfast.

We don’t only have more time for relaxing mornings, now we can also cook a wholesome lunch at home. Look, this may not seem all that exciting for some but for uni students who have spent three months eating packed quinoa salads out of glass containers, home lunches are kind of a big deal.

Today for lunch we opted for our usual of quinoa, spinach, roasted root vegetables and poached chicken. However seeing as today was a ‘home lunch’ (yes!), we whipped up a broccoli and pea puree to dollop on top.

FullSizeRender-3

This green puree is so versatile. You can have it as a side to meal like how we’ve done today, you can smear it on paleo toast, have it as a snack mixed with a handful of nuts or eat it as a soup by adding a little more bone broth. Options are endless!

Ingredients

– 2 heads of broccoli

– The stalks of one bunch of kale

– 1 leek

– 1 cup of frozen peas

– 2-3 cups of beef or chicken bone broth. we used homemade 48hr beef broth.

– 1/2 small onion

– 2 cloves of crushed garlic

– 1 tsp of cumin

– 1 bay leaf

– 1 tsp of turmeric

– 1/2 teaspoon of himalayan salt

– Pepper to taste

– 1/2 – 1 tbsp of coconut oil (for sautéing leek)

Method

1. Heat coconut oil in a pan. Once warm, sauté the onion and garlic until tender.

2. Dice the leek and add to the pan. Stir through for a few minutes, then add the spices and a dash of water.

3. Saute until leek is tender.

4. Add the broccoli, peas and kale stalks and thoroughly mix with the leek for a few minutes.

5. Add your broth, salt, pepper and bay leaf and bring to a gentle boil (basically simmer)

6. Lower the heat and cover for about 20 minutes)

7. Once the kale stalks are tender-ish, remove the puree from the pot and add to a blender. Pulse on high until smooth.

8. Serve!

M + S x

Zucchini Paleo Loaf

Paleo Loaf, what a complete fluke.

FullSizeRender-4

We’d spent the morning pottering around the kitchen, listening to Bon Iver and searching our favourite blogs for some breakfast loaf inspiration. A popular theme that we came across was Paleo Loaf. Paleo baking is definitely ‘in’ at the moment.

Now, we’re not the type to lean towards a particular diet label (i.e. paleo, vegan, vegetarian, high carb etc), but we are gluten intolerant so paleo bread is actually quite suited to our sensitive stomaches. Being paleo, it has no flour, almond meal is the substitute. This loaf is not only gluten free, it is also dairy free, sugar free and high in protein! The eggs give it the protein punch, sorry vegans!

FullSizeRender-5

Anyway, here is the recipe that has been adapted from Brown Paper Bag‘s zucchini loaf and Luke Hine’s Paleo Bread.

Ingredients

—-Dry ingredients—-

– 2 cups of almond meal

– 1 tbsp of psyllium husk powder (optional)

– 2 tbsp of pepita seeds (plus more for topping)

– 2 tbsp of sunflower seeds

– 1/2 tsp of himalayan salt

– 1 tsp of baking powder

—-Wet ingredients—-

-3 eggs

– 1 chia egg ( 1 tbsp of chia seeds mixed in 3 tbsp of water and let sit)

– 1 1/2 tbsp of coconut oil

– 2 medium zucchinis  – should equal 2 cups once grated

Method

1. Set the oven at 180 degree Celsius

2. Line a tin loaf with baking paper.

3. Combine all dry ingredients in a large bowl

4. In another bowl, whisk the eggs, chia egg and melted coconut oil.

5. Grate the zucchinis and squeeze out the excess water.

6. Combine the zucchini with the other wet ingredients and mix throughly

7. Fold through the zucchini mixture with the dry ingredients. Make sure you fold the mixture rather than aggressively stirring it. You want to keep it light and airy.

8. Spoon into the tin, reaching all edges and evenly spreading out the top. Sprinkle with the excess of pepita seeds.

9. Bake in oven for 1 hour or until golden on top.

10. Once golden, remove from oven and let it sit in the tin till it cools. Vital step!

11. EAT

M + S x

Hump-day at Tall Timber

Image

Watching the sunrise this morning through Tall Timbers wide windows wasn’t a bad start to a miserable hump day. We’ve always had a soft spot for this gorgeous cafe, as it was one of the first places we discovered and ultimately fell in love with.

It must be the homey feel, friendly staff, and delicious meals whipped up by their talented chef that wheels us in and puts us into a dreamy cafe daze every time.

Image

Image

Mornings like today, all we feel like doing is being somewhere familiar and ‘close to home’, and there was no better place then to park ourselves at Tall Timber and relax before a crazy day ahead. This was also the case for many other Melbourneans , with ‘pre-work’ strong coffee pit stoppers, ‘post-gym’ junkies rejuvenating over nutritious breakfasts or chilled locals having some ‘time-out’, Tall Timber seemed to attract the lot.

Their menu is one element that stands out for us, with it covering everyones mornings needs and cravings. The Pumpkin Bruschetta was our wednesday morning choice, because who could possibly say no to smashed roasted pumpkin, hommus, goats curd, dukkah and poached eggs on quinoa loaf? All those ingredients just call out our names. And yes we know, ordering a dish with no avocado is just not what we do, but this morning was an exception!

It was absolutely delicious, every single mouthful. Our bellies were so full that all we could possibly say was “YUUUUM”

Other ‘standouts’ of theirs are definitely the sautéed kale, breakie board or the obvious ‘smashed avo

Image

Image

photo-8

 – – – – – – – – – – – – – –

Tall Timbers interiors almost make you feel as though you are sitting in the ‘sun room’ of a spacious home over looking a lake or bay, with its wide open space complemented with wide windows, allowing for maximal light exposure. The chairs and broom stick hung on the wall, stacked outdoor timber wood boxes and large display of scrumptious sweets, all emphasis the cosy heart warming feel of this cafe.

Image

With their standard prices, glorious food and friendly staff, you can’t not give these guys a visit, they will make you feel relaxed and ready for whatever your day has planned.

 Love M + S

xx

60 Commercial Road Prahran