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Nutty, tangy, earthy, creamy – beet & avocado bowl
I tend to shy away from brown rice and lentil salads at cafes, as they’re usually about as flavoursome as cardboard and require far more chewing than I’d like. However, they are so incredibly easy to...
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Brussels sprout & pomegranate salad
Despite being a brussels sprout skeptic, I’m now a convert, thanks in no part to a raw brussels sprout salad I tried at a potluck picnic and the blogosphere’s bacony embrace of a formerly much maligned...
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How to enjoy comfort food you won’t regret later
It has been a little hectic on the work front recently, so when Lisa Dent asked to do a guest blog and then happened to mention my new favourite buddies, nori and brown rice, I felt like I had met a...
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Searing brussels sprouts, and discovering what all the fuss is about
After discovering brussels sprouts were not just edible but could be a desirable part of a meal, I started to hanker for more baconless brussels experiences that would be just as transformative. Each...
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What you can do to lentils and veges to make them positively delicious
Make into some sort of curry. Sugar and salt, with their powers combined, can pull off some amazing things. I find you need to use around twice as much sugar as salt. Be fairly generous. Cauliflower....
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Light chickpea & vege pancakes
I’ve made pancakes with flour, and fritters with chickpea flour, but for some reason the two never met. Fortunately before my low-nickel diet was a thing, I made up for lost time in a big way, because...
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Baked tomato & cheese polenta
When I saw Hungry & Frozen’s baked tomato polenta, I felt like all the previous burning bubbles of polenta I’d ever suffered in the past were for naught. All this time I could have avoided the...
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Deliciously ugly dinners: mushroom onion hash
Admission time: I am a shallow food blogger. With the food blogosphere bursting with beautiful photos that make your mouth water while being artfully placed on perfectly matched backgrounds, it can be...
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Mindblowingly simple coconut sauce: 3 ingredients to weeknight bliss
This spaghetti was born on a “why-isn’t-it-Friday” Monday, inspired by our hands down favourite Samoan food, palusami (ok, maybe a close tie with the pina coladas with freshly made coconut cream). Our...
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3 unexpectedly delicious ways to use grated radishes
Confession: I used to buy radishes because they’re beautiful, not because I particularly liked to eat them. You see, every week I have to get something that gets me excited for the dinners ahead,...
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