This is my go-to creamy tahini dressing. It's quick and easy to mix together and lasts about 5 days in the fridge stored in an airtight container. Tahini is very popular in the middle east and is made from ground sesame seeds, it's commonly used
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Berry Green Smoothie This Berry Green Smoothie is perfect if you are looking for a nutritious snack. It is filled with green goodness such as spinach leaves, avocado and hemp seeds, making it high in good fats that help stabilise sugar levels and prevent sugar cravings. I often make a smoothie
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Tandoori Salmon There’s so much to love about this tandoori salmon dish – the zing of fresh ginger, the earthy undertones of turmeric and the subtle sweetness of coconut milk. The salmon gets the royal treatment with this tandoori paste, which complements its soft flavour. Thanks to
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Egg Tagliatelle Being Italian and gluten-free can sometimes be a little tricky, especially when it comes to pasta. I was flipping through La Cucina Italiana recently when I saw a picture of this egg tagliatelle covered in a delicious sauce. I tried it that night and it was amazing. It looks
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Breakfast Nasi Goreng When you're looking for a hearty breakfast to see you through the day, this breakfast nasi goreng with quinoa will definitely do the trick. It's perfect for an indulgent weekend treat or mid-week pick-me-up -any excuse really, it's that good! For a vegan option leave out the egg
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Chicken schnitzel and slaw Coleslaw and schnitzel are one of those perfect combinations that never fails. It’s perfect for a midweek dinner, then lunch the next day in a salad or wrap with avocado and more coleslaw. I prefer a thin schnitzel, so I get my local butcher to cut the
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Pumpkin soup Seriously, who doesn’t like pumpkin soup? My version is made with coconut milk, ginger and is sprinkled with pumpkin seeds for a bit of crunch. If you have any leftover pumpkin check out this recipe for spicy red lentil dhal. I love preparing this pumpkin soup on a lazy Sunday
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Orange, coconut and cranberry bread (gluten-free) This gluten -free bread recipe is inspired by Sarah Britton’s Cranberry and Carrot Loaf from her book, My New Roots. Sweet, delicious and easy - the most time-consuming part is grating the carrots, which you can grate the night before to save time. I substituted the
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Summer is almost over (in Australia anyway), and figs are appearing in farmers markets and fruit shops. I always try to hang on to the last bit of summer, but figs make the transition into autumn so much easier. This fig salad is a celebration of autumn and is an
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