Spicy Porridge


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


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!


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


Spring Salad Series No# 4

Spring Salad Series

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


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. 


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


  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

Spring Salad Series #3



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. 



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



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.



Cannelloni bean and Sardine Mash


Cannelloni bean and Sardine Mash with Chives and a hint of Lemon



– 1 can of organic sardines in extra virgin olive oil

– 1 can of organic cannelloni beans

– 1/2 juice of a lemon

– Pinch of pepper

– Pinch of himalayan salt

– Two teaspoons of finally chopped fresh chives


– Place all ingredients into a food processor. Easy as that! (You do no need to add the remaining of the olive oil from the sardine can, there will be enough flavour in the sardines themselves from soaking in the oil)

– Serve on toast, with a cheese platter, a side to a salad or simply as a dip!


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.


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.


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