Spicy Porridge

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Mel’s in Europe at the moment which means that mornings at home have changed quite drastically. I no longer wake with Mel’s sleepy face running to the bathroom to go pee (she pees a lot! haha – sorry for that reference Mel), nor do we get to go on beach walks together early in the morning before the rest of Melbourne wakes. We don’t get to sit at the table with our organic coffees whilst talking about the events of the day and we definitely don’t get to make a wholesome breaky that we can both enjoy. Missing out on all of this sounds so sad and tragic but I am using this as an opportunity to self reflect and tune into what my body needs.

 My mornings are now 100% dedicated to ‘me’ time. I wake pretty early, do some slow movement which is usually in the form of yoga, a light weights session or a beach walk (around half an hour) I then commit to 15 minutes of meditation using the 1 giant app. (highly recommend this app for anyone new to meditation) I have found that I don’t really need the app anymore, but I do love having that extra guided support so I’ve continued to use it.

After around 45 minutes on my mat, I make my way to the kitchen and prepare myself a wholesome, nourishing and satisfying breakfast. I’ve started to mix it up a bit to give my body an array of nutrients day to day. Mel and I have also taken a deep interest into Ayurvedic medicine so my meals have now also evolved around Ayurvedic principles (not all meals but I try to be mindful about how I can add an Ayurvedic touch when I can). Mel knows much more about this than I do so I’m sure she’ll be posting frequently about this topic soon!

 We are definitely mostly ‘Vata’ types so foods that ground are highly beneficial for us. I have found that my body is responding very well to foods that are mostly cooked rather than raw, with adding spices and ghee whenever I can. Ghee is clarified butter which is an extremely nutritious alternative to traditional butter or oil. I have also loved making homemade chai’s either after dinner or in the morning.

In terms of breaky, I have begun to introduce porridge in the mornings. I love making a warming bowl of organic oats or rice flakes with added turmeric ginger and sometimes carrot. Topping with yoghurt, or adding whole organic unhomogensied milk is also fantastic. I don’t particularly love sweet breakfasts so I tend to opt for a more savoury type but in saying that I also do love to indulge in a banana and coconut porridge from time to time.

After nourishing my body and If I have a bit of time, i’ll make myself an organic coffee at home with biodynamic unhomogensied milk (the only milk Mel and  I will drink). Enjoying my coffee whilst checking in with emails, social media (terrible habit) and journalling, I’ll head for the shower. I like to body brush for about 5 minutes before showering and only use certified natural body wash in the shower. Reducing my toxic load is a priority for me. The only moisturiser I use for my body is coconut oil. It works tremendously for me, I absolutely love it!. Plus I bought a massive jar for around 16 dollars and its lastly me ages! Bargain!

There is my morning routine. I have noticed that if I don’t do all of these things, I feel somewhat unsettled and ‘off’. The power of the morning is so understated.

Just realising how much I have just ranted in this post (sorry!) I just wanted to make a point highlighting that finding a morning routine that works for you is a very self-nurturing and self-respecting way to welcome the day. Whether that be taking some time out to read the paper or sit outside calmly with your coffee – our mum loves to start the day like this, or walking the dog around the block. Whatever it is, find what works, find what you love and find what you can stick to every morning. Do this and your body and mind will thank you for the rest of the day.

Trust me.

p.s I miss mornings with Mel.

Finally, here is my spicy porridge recipe

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Ingredients; serves one

– 1/2 cup of organic oats (or gluten free oats if intolerant)

– 1.5 cups of water. (if you want a creamier consistency, you can add half a cup of coconut milk or unhomogensied full cream milk plus 3.4 cups of water)

– 1 tbsp of organic sultanas

– 1.5 tsp of grated ginger (can add more depending on how spicy you like it!)

– 1.5 tsp of grated turmeric (can add more depending on how spicy you like it!)

-1/2 tsp of macrobiotic salt or himalayan salt

– 1 tsp of hemp seeds (preferably unhulled)

-1 tsp of golden flax seeds

-1 tsp of pepita seeds (pumpkin seeds)

Originally I wanted to create this dish with a tad of Japanese influence so sprinkling your porridge with tamari toasted sesame seeds would be perfect! I’ll definitely try that next time!

Method

1) Grate your ginger and turmeric finely and add to a saucepan with your oats, water and sultanas.

2) Cook your oats on the stove on a low heat for around 20 minutes. You want the flavours of the turmeric and ginger to infuse into the oats so the longer you cook it the better!

3) Once ready, pop into a nice bowl and top with the seeds. If you have sesame seeds, whilst your pats are cooking you can toast about a 1.5 tsp of sesame seeds in a small pan with a tad more salt or tamari. If toasting with salt, this method is called Gomasio. Gomasio is a wonderful addition to any dish, its grounding and super tasty!

4) Enjoy your oats on a cosy couch (I most definitely did!)

Hope you enjoy it

So much love,

Sarah x

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Spring Salad Series #5

SPRING SALAD SERIES

Roasted Vegetables and Poached Chicken on a bed of herbs and Kamala Olives

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This salad is pretty simple but it incorporates basically all of our favourite foods so we’re pretty excited to share it with you guys! Who doesn’t love garlic-y roasted veggies, tender poached chicken, herbs, avocado, olives and olive oil?! We absolutely love all of these ingredients and make a version of this salad often at home. Grilled salmon or finely sliced lamb backstrap or even a nice eye fillet steak goes wonderfully.

It’s one of our staple dishes so make it with love and enjoy with close friends and family

Ingredients Opt for organic ingredients if possible

– 2 small to medium potatoes

– 1 fennel bulb

– 2 to 4 carrots

– 1 beetroot

– 1 leek

– 3 cups of finely chopped herbs and greens of choice. We used parsley, fennel leaves, rosemary, chives and spinach 

– 10 pitted Kamala Olives

– 2 organic chicken breasts

– Half an avocado

– 2 tbsp of Olive oil (the the dressing and for the roasting)

– 2 tbsp Apple cider vinegar

– 1 teaspoon of cumin

– Himalayan salt

– Pepper

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Method

1. Set your oven to about 175 degrees Celsius.

2. Cup on all your root veggies into generous sized chunks. Scatter onto an oven tray and drizzle with olive oil, himalayan salt, pepper and cumin. We also added a few  rosemary sprigs, a few a couple of cloves of garlic (leave the outer skin on) and some thyme from the garden.

3. Once oven is ready, place your veggies in. They will take about half an hour to get nicely roasted and golden. Thats you’re prep for your roasted veggies done, now you can work on your greens. You really can use any herbs that you may have on hand for this salad. We have heaps of parsley, chives, fennel leaves, spinach and rosemary so we roughly cut them all up and scattered them onto two plates.

4. As your veggies are roasting, bring a saucepan of water to the boil. As you are waiting for the water to boil, slice your two chicken breasts into about 2 centimetre pieces. You should be able to cut about 4 to 5 pieces per breast.

5. When the water is boiling, add your chicken. The pieces will be readily poached when they sort of start to float to the top. Around 5 to 10 minutes (its a bit of a guessing game to be honest! so keep checking them – you don’t want to ‘over poach’ them as that will make them dry and chewy!)

6. Your veggies and chicken should be done around the same time. Distribute the veggies evenly onto the two plates (with the already made greens) and top with your nicely poached chicken.

7. Now for the finishing touches. Add around 5 olives to each plate, plus a quarter of an avocado. We like to create an ‘avo slide’ by finely slicing the avocado and melding it into the shape of a ‘slide’ Refer to the photos

8. We keep our salad dressings simple with just olive oil, apple cider vinegar, himalayan salt and pepper.

9. Eat

M + S xx

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Spring Salad Series No# 4

Spring Salad Series

Shaved Beetroot and Shredded Chicken Salad with Quinoa and Spiced Cumin Yoghurt. 

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Recently we’ve been experiencing a croissant craving. Now, we don’t usually get immense food cravings as we eat a pretty balanced diet, incorporating all food groups and tune into what our bodies need on a daily basis. For some reason however, we’ve been really wanting to indulge in the buttery-ness and crispness of a freshly baked croissant. We’re thinking it’s the fact that we leave for europe in two months time (omg!) in combination with our desire to visit our favourite bakery in Melbourne – Tivoli Road Bakery. Literally the best bakery. We absolutely love everything about it. Mmm their smoked trout on rye is to die for. As well as their fruit toast (apparently, we’re yet to try it)

So last night we decided that this morning we’d make the long over due visit to our favourite bakery and indulge in the buttery-ness and crispness of their famous croissants.

Best Decision Ever.

After our delicious breakfast we stopped by the markets and bought some fresh deli sicilian olives, goats feta and organic grass fed lamb straps (for dinner tonight!)

With the beetroots, chicken and quinoa that we already had in the fridge, we put together this fun, italian inspired spring salad. To go with our french inspired breakfast of course. 

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Ingredients (Serves two as a main dish)

-3 small beetroots

– 6 leaves of rainbow chard

-1 cup of pre cooked quinoa (we make big batched and leave in the fridge)

– Half a punnet of strawberries

-1 chicken breast (poached and then shredded with a fork)

– 10 sicilian olives

– 2 – 3 tablespoons of full fat greek yoghurt

– 1 teaspoon of cumin (can use less if you find cumin too strong)

-1 teaspoon of tahini

– A few leaves of flat parsley

-Himalayan salt and pepper to taste

-1 teaspoon of Extra Virgin Olive Oil

Method

  1. Pre-heat the oven to 175 degrees celsius. Whilst you’re waiting for the oven to warm up, leave the beetroots whole and cover them with aluminium foil. Finely chop your rainbow chard and layer evenly on two plates.

2. When the oven is ready, place the beetroots on the middle rack and bake for about half an hour.

3. As the beetroots are in the oven, heat up a saucepan of water on the stove with a tad of salt and bring to the boil. As you’re waiting for the water, you can prep your chicken by dicing up the breast into generous sized pieces. (You can also poach the chicken whole, however this will take you more time)

4. When the water is boiling, pop in your chicken. It will take about 6-8 minutes to poach (depending on the size of your pieces). It is important to keep a close eye on it as you don’t want it to over cook!

5. As the beetroots are in the oven and the chicken is poaching, heat up your quinoa on the stove (ours was pre-cooked so we just had to quickly re-heat) and start to prep your yoghurt. Grab a small bowl and scoop in two to three tablespoons of full fat yoghurt. Add your cumin, tahini and pepper and mix together. Set aside. You can also slice your strawberries either in halves or quarters.

6. The chicken should be ready by now so remove from the stove and drain. Poached chicken should be extremely tender so shredding with a fork should be relatively easy. Basically just ‘stroke’ the pieces with your fork so they almost rip apart. (Sorry that’s a little hard to explain). Set the chicken aside on a plate

7. Remove the beetroots from the oven and test whether you can insert a knife through the middle. If you can they are ready to be finely shaved with either a sharp nice or a large grater. Finely shave the beetroot and place half onto of the rainbow chard that you have already placed on the plates.

8. Evenly distribute the quinoa onto the two plates, alternating with beetroot, shredded chicken, sicilian olives and strawberries. You’re basically layering your ingredients.

9. Now top with a dollop of your yoghurt that you set aside just moments ago and garnish with himalayan salt, pepper and parsley. You can also drizzle with some olive oil if you wish!

10. EAT

We hope you enjoy it! Please let us know what you think!

Oh and also, head over to Tivoli Road Bakery in Melbourne and indulge in one of their croissants.

M + S xx

Rough Parsnip Hummus

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Ingredients

– Two large organic parsnips (or three medium)

– One can of organic chickpeas

– 1/4 cup of extra virgin olive oil (and and extra tablespoon)

– Pinch of himalayan salt

– Pinch of pepper

– One teaspoon of turmeric

– One teaspoon of cumin

– One teaspoon of tahini

– 1 cup of distilled water (this will vary on then consistency of your mash, you may need more)


Method

1) Preheat oven to 180 degrees celcius

2) Wash, peel and dice the parsnips. Then roast them in one tablespoon of olive oil for around 45 minutes (or until soft and golden)

3) Once parsnips are ready, put them aside and let them cool. Meanwhile start prepping the meal you will serve your mash with, or just chill out and do some yoga

4) When your parsnip has cooled, grab your food processor and place in the cooled parsnip pieces. Blitz them until they become a mash consistency. Add the can of chickpeas (drain them first!), water, tahini and spices. You will have to add more water if your mash is too thick and not blending properly

5) Serve on a nut and seed loaf, with falafels or topped on a salad!

Ciao! Were off to drink chai lattes and get our hair treatments, because really who likes dry hair?

x

Rich Cacao and Espresso Mousse

For all you dessert lovers out there! And coffee lovers, and banana lovers…

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Ingredients  (will yield two large servings or 3-4 small servings)

– Two small/medium ripe bananas

– Two tablespoons of raw cacao (we use loving earth)

– One tablespoon of ground (good quality) espresso coffee

– Pinch of himalayan salt

– 1/2 a teaspoon of cinnamon

– Fresh blueberries or rasberries

– Dash of distilled water


Method

1) Place all the ingredients into a food processor. Blitz them until you get a smooth consistency, adding water if you feel as though it is a tad dry

2) Place in fridge for a couple of hours before serving

3) Top with the berries! Serve in small ramekins or just use a spoon and share with your loved ones

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Cauliflower Couscous with Lentils and Spiced Quark

Winter Warmer Series 

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Ingredients: Serves two as a main with leftovers!

– 1/2 a head of organic cauliflower

– 1 head of organic broccoli

– 1/2 a cup of organic peas

– Four stems of organic black kale

– 1 cup of organic lentils

– 1 teaspoon of coconut oil

– 1 teaspoon of cumin

– 1 teaspoon of turmeric

– 1 tablespoon of raw buckwheat

– Spiced Quark (refer below for recipe)


Method:

1) Wash hands and vegetables

2) Place one cup of lentils with three cups of water in a saucepan and bring to boil. Once boiling, turn down heat and allow lentils to simmer with lid on. Keep an eye on the lentils, adding small dashes of water if needed

3) Meanwhile, break apart the cauliflower and place into a food processor. You want the cauliflower to resemble ‘rice’

4) In a large saucepan or wok place the cauliflower with a teaspoon of cumin and a teaspoon of turmeric. Sauté the cauliflower for a few minutes and then turn down the heat and place the lid on

4) Cut up the kale leaves into smaller segments (also cutting and using the stems – no wasting food!) and break apart broccoli head

5) In another large saucepan or wok with one teaspoon of coconut oil, sauté the kale with the broccoli and peas. We like to salute our greens with bone broth that we pre make and leave in the freezer. Adding a dash of water will also work. Sauté for a few minutes then turn down the heat and place the lid on

6) In a small pan, lightly toast the raw buckwheat until golden

7) Grab a large mixing bowl. Combine 1 cup of cauliflower rice, the sautéed greens and around 2/3 cup of lentils. Mix all ingredients well. Feel free to add more cauliflower rice or lentils if you wish, there will be leftovers in the pan!

8) Place onto two plates and top each with one generous tablespoon of spiced quark and one teaspoon of toasted buckwheat!

Enjoy!

M + S


Spiced Quark 

You can buy Quark at any grocer or healthful store. We use biodynamic/organic Swiss style cottage cheese quark from B.-d.Farm Paris Creek

– 2 heaped tablespoons of cottage cheese quark

– A pinch of pepper and himalayan salt

– 1 teaspoon of ground cumin

– 1 teaspoon of ground turmeric

– 1 teaspoon of organic tahini

– Water (this will depend on the consistency you want – we added around 3 tablespoons)

– In a small mixing bowl, combine spices with quark and mix gently

Winter Sweet Potato and Sardine Salad

WINTER SALAD SERIES

Oven baked Sweet Potato on a bed of sautéed Brussel sprouts and Sustainable Sardines. Topped with sunflower seed pesto, black olives, goats feta and fresh parsley

Much of our inspiration behind our cooking is from Jacqueline Alwill and her ‘Brown Paper Bag Blog’. Her beautifully presented meals and recipes have an abundance of nutrients, incorporating all major food groups. She includes red and white meat, cheese and eggs within her recipes, demonstrating a balanced and sensible approach to wellness. We very much admire her cooking and frequently check her blog for updates – the recipe for the pesto that we’re about to post is adapted from her page.

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Ingredients: Serves two as a main

-1/2 a small to medium sweet potato. Finely sliced lengthways

– 2 cups of brussel sprouts. Cut in half

– 1/4 cup of green peas (we use organic frozen)

– 1 tin of sustainable sardines in olive oil

– 1/4 goats feta

– 1/2 cup of black olives

– 1/4-1/3 cup of Pesto (Click here for Brown Paper Bag recipe)

– Fresh Parsley

-Pepper to taste

– Himalayan salt to taste

Method

This recipe is very basic! It’ll take you around 20 minutes to prepare so very convenient for a mid week meal 

1. Place your finely sliced sweet potato on a tray. Brush with a tad of olive oil, salt and pepper. Back in oven set at 180 degrees for about 20 minutes.

2. Whilst sweet potato is in the oven, sauté your brussel sprouts and peas in a wok on high heat in a bit of coconut oil (or water). Keep sautéing till the brussels begin to soften and possibly turn a little brown at the edges. Once ready mix through the black olives and  evenly distribute onto two plates.

3. The sweet potato should be ready now, remove from oven and delicately layer onto the greens.

4. With your tinned sardines, evenly halve and coarsely break over the potato.

5. Top with the pesto, goats feta and fresh parsley

6. A dash of olive oil and you’re good to go!