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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Maple Carrots with Bone Broth Greens

WINTER SALAD SERIES

Sauteed  organic Silverbeet, Leek and Kale stems in 48 hour Beef Bone Broth, topped with Maple Syrup grilled Carrots, Goats feta and Pepita Seeds. Soft boiled eggs and fresh parsley also go brilliantly with this winter salad.

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As we are  now in winter we have adapted our diet to match the cooler season. We tend to not eat raw foods, opting for roasted or lightly sautéed vegetables. Lots of dark leafy greens, root vegetables such as pumpkin and sweet potato and an endless supply of bone broth are now staples in our kitchen. 

Although this may seem strange to some (sorry vegans) –  we absolutely love coming home from a long day at work/uni to a mug of steaming bone broth followed by a nourishing and warming meal. *We’ll be posting many more winter warmer recipes so stay tuned!

Make sure you take the time to give your body the attention it needs during these cooler months – maybe make a stew or have a crack at making your own broth. Your body will most definitely thank you for it.

Raw foods, fruits and juices can go on hold for just a bit, they’ll have their time to shine in summer and spring! 

Ingredients: Serves two as a main or three as a side dish

– 2 cups of kale stems

– 2 cups of roughly chopped silverbeet

-1/2 cup of finely sliced leek

– 1-2 carrots sliced (we used pre-roasted carrots that we had on hand in the fridge)

– 1 cup of cooked quinoa

– 2-4 boiled eggs (…depending on hunger status)

– 1/4 cup of goats feta

– 1/3 cup of beef bone broth (48 hours homemade)

– 2 tsp of pepita seeds

– 1 tbsp of apple cider vinegar

– 1 tbsp of extra virgin olive oil

– 1 tbsp of maple syrup 

– Pepper

– Himalayan salt

Method

1. Chop all greens (leek, kale and silver beet) and sauté in a wok on high heat with the bone broth. We have a big batch of beef bone broth in the freezer that we keep in the refrigerator to have on hand for cooking and drinking (so nourishing). If you don’t have bone broth, sauté in olive oil or water)

2. Whilst the greens are sautéing away, slice your carrots and drizzle them with the maple syrup (we didn’t use fresh carrots, we already had roasted carrots in the fridge so if your carrots are raw, they’ll need longer under the grill). Place your already roasted or raw carrots under the grill on a high heat. You want them to sizzle so they gain that caramelisation.

3. Place your eggs in a saucepan with a tad of salt to boil. 

4. Now that your eggs are boiling, your greens are sautéing and your carrots are sizzling, start by assembling your plate. Layer your cooked quinoa (again we have a big batch of already cooked quinoa in the fridge that we add for quick mid-week lunches) in a shallow bowl. and drizzle with a tsp of olive oil and apple cider vinegar.

5. Your greens should now be ready, with a ladle, scoop the greens and place them nicely onto the bed of quinoa. 

6. The carrots should be pretty much done now. Take them from the grill and add to your pile (remember, if the carrots are raw they’ll need longer)

7. We leave our eggs to boil for 5:20 minutes – this is the perfect amount of time for hard boiled eggs. Soft boiled eggs will just require about 4 to 4:30 minutes. When you have the desired consistency for your eggs, place them delicately onto your nourishing plate.

8. Now you’re ready to garnish. Add your goats feta, pepita seeds, pepper, himalayan salt and possibly even some fresh parsley. 

9. If you do have homemade bone broth, an extra table spoon onto the eggs would tie the meal nicely 

10. EAT

Winter salads are always a lovely option on a cold afternoon. Make a large batch and share with loved ones 

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

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

Mels Mess

What is it about fridays? Something about fridays makes me feel fuzzy inside. Is it the fact that we are all waiting for fridays arrival to cure our post mondayitis, or is it that you can already taste the bitter sweetness of a pinot noir swirling around your mouth, satisfying your taste buds and ultimately your soul.

I don’t know what it is about fridays, but they are bloody good.

So today, I could silently scream out Thank God Its Friday. My favourite day of the week.

My friday begun with a 5:20am start, I know how keen is that right? No but in all seriousness, early starts for me (and sarah might I add), means that I can fit in a 45 minute run before the craziness of the day begins. I love the feeling of being awake and watching the sunrise (unfortunately no dreamy skies produced this morning) whilst the rest of the neighbourhood are sound asleep.

It gives me a sense of satisfaction.

So anyway, after my pathetic attempt of ‘exam study’, which really meant instagram scrolling and facebook refreshing every two minutes, I decided it was time to satisfy my hunger pains. This meant by 11am I was already starving for my lunch. I know, a tad early… I blame this on breakfast, it decided to leave me with no support. My breakfast of oat cookies drowned in yogurt, lathered in melted strawberries and topped with nuts and coconut flakes, decided it had already done its duty of providing me with energy and left me, with no notice at all.

Therefore, I ran (literally) into the kitchen and started making this ‘thing’. I don’t even know what it was. But lets call it Mels Mess.

I scrambled two eggs, with an additional egg white into a bowl. Added some roast veggies that were pre-prepared in our fridge (pumpkin, brussel sprouts, leek & zucchini) along with spinach that I aggressively tore up into shreds.

All of this deliciousness was put onto a pan on high heat. As I stood there mixing, the smell that came with it made me salvate. I kept mixing until it turned into some sort of scramble.

With 1/4 cup of white quinoa heated and prepared onto a plate, I mounded my scrambled ‘thing’ on top. Annnnddd, obviously, I added some diced avocado for that extra ‘oomph’ (made the most of the fact that I didn’t have it for breakfast – hence needed to add it to lunch…) It was quite delicious.

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And Voila! Thats what I like to call my type of feed, for a type of day like today.

The rest of friday for me will involve retail therapy (in that I mean buying myself a new Aesop cream) with my other half, followed by a beautiful dinner date on Brunswick street with a lovely lady friend of mine.

 

I hope you’all have a superb friday! Because I know I will.

 

Love M

xx

 

Little Big Sugar Salt

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Well, isn’t this just the cosiest cafe.

We had been pondering for a while about whether this cafe was worth the long trek down punt road. It’s distance and lack of parking were really our excuses to give this place a miss.

This morning however, we felt it was about time we gave these guys a visit and w o w were we taken by surprise..

Little Big Sugar Salt, a dainty little cafe located on Victoria Street, made us feel welcomed as soon as we walked in – literally. This one year old cafe (that just celebrated their first birthday), has been designed from what seems to be a small ‘cottage’ like home. Their layout enables customers to pick and chose which corner of the ‘house’ they want to burrow in to, wether that be the front benches, the communal ‘dining’ table or the ‘lounge room’.

We chose the lounge room, and it was perfect.

Their use of the fireplace, old books, pillows and blankets created a sense of warmth and security, almost as if you were sipping on a cup of coffee in the comfort of your own home.

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Although some may find their menu a little limiting, we admire their confidence with only offering around 8 options. Signifying to us that each dish must be top notch, choosing ‘Rainbow Roots’ was not a problem.

 A mixture of quinoa and root vegetables, topped with a perfect boiled egg, ocean cured trout and our obligatory extra serve of avocado, made for a delightful brunch.

We will definitely return.

Love M + S

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