Friday, 25 April 2014

Anzac Biscuits with Homemade Nutella

My husband loves biscuits, and Anzac biscuits are one of his fave all time biscuit.  So I set out to make some vegan friendly Anzac cookies that still tasted good, with the right amount of crunch.
For those of you who are wondering what Anzac is, it's actually a public holiday for us Aussies, to commemorate and remember those who have died in military operations.
The Anzac biscuit was originally called 'soldier's biscuit' and it came about from family who were wanting to send their loved ones supplies that would last without refrigeration, withstand the travel and also pack a nutrient punch.  Enter the Anzac biscuit.

Here's an old recipe that I found and which I've adjusted to make it vegan.

Anzac Biscuits
Makes 16


2 cups of organic wholegrain oats
1 cup of organic spelt flour
2/3 cup organic panela (you could also use caster sugar)
3/4 cup desiccated coconut
1/3 cup golden syrup
125 g of organic coconut oil
1 tsp bicarb soda
2 TBS hot water


Pre-heat oven to 160 degrees Celcius.  
Place the oats, flour, sugar and coconut in a bowl and mix well to combine.  Place the golden syrup and coconut oil in a small saucepan over low heat until melted.  
Combine the bicarb and water together and add to the coconut and golden syrup mixture.  It will bubble, just keep stirring it and then pour it over your oat and flour mixture and mix well to combine.
The mixture will be crumbly and won't stick together completely, don't fret, this is fine!
Place one tablespoon of the mixture onto lined baking trays and flatten to make rounds.  Make sure you leave some room between biscuits for spreading.  
Place in the oven and bake for 10 minutes.  Take them out and leave to completely cool before you lift them off otherwise they will fall apart.
Be patient, the crunchy biscuit that you end up with will be worth it!

Now you can eat them as is, crumbled over ice cream, or stuffed with some delicious homemade nutella!

Homemade Nutella
Makes approx. 370 mls


150 g of raw hazelnuts
2 tsp pure vanilla extract
3 TBS raw cacao powder
4 TBS raw coconut nectar (or maple syrup)
1/8 tsp of Himalayan pink salt
1 TBS EV coconut oil
1/2 cup almond milk*


Place the nuts in a food processor and process until they begin to form a paste.  This will take a while, and you will need to scrape down the sides intermittently.  I found that I had to stop and start as the motor was heating up!
Once it's start to form a paste and you can see that the oils are starting to get released, add the coconut oil and continue processing until it starts getting smooth.  Add the rest of the ingredients and process a little bit more, until it's all creamy and spreadable.  You can stop here or do what I did which is added it all to my vitamix and blended it on high for about 30 seconds.
This gives it a really smooth and creamy texture, more than what I got when I did it with just the food processor alone.
Place in the fridge for about 30 minutes before you start spreading.
The colour of the nutella will darken if left exposed to the light/air.
I keep mine in a glass container with a tight fitting lid.

*I used store bought almond milk because it has a milder flavour than homemade as I didn't want the delicate hazelnut flavour to be over powered but choice is yours.

Hope you enjoy the recipe and please let me know if you try it.

Peas, love and mungbeans


Thursday, 3 April 2014

waste not

So as promised, here is a recipe for almond milk.  It's so ridiculously easy that I'm looking forward to making lots of other nut milks.
My first advice is to buy a nut milk bag, they are not very expensive and you should get a lot of use out of it.  I have tried using a clean dish towel before but it does let a lot of the pulp in, making your nut milk thicker, and that's ok if that's what you like.
The following recipe is for basic unsweetened almond milk.

Almond milk
makes 2 cups

1 cup raw almonds
2 cups of water

Soak the raw almonds in lots of water for 48 hours.
Once soaked, rinse well and drain.
Place almonds in a powerful blender with 2 cups of clean water (use filtered if possible).
Blend until mixture is super smooth.
Pour mixture into nut milk bag, making sure you have a bowl to catch the nut milk!
Squeeze as much of the liquid out as you can.
Pour prepared milk into a glass bottle with tight fitting lid, it should keep in the fridge for 2 days.

Now at this point, prior to bottling, you can add your flavours.
So normally I would add some organic vanilla extract and a couple of drops of stevia or a date to give it a tiny bit of sweetness.

Was that the easiest thing ever or what?
You can do that to every nut you desire.

So, with delicious fresh almond milk in tow, I decided to make a yummy turmeric almond milk.

Why do I love turmeric so much?
Simple really, turmeric is an overall healing spice.  Apart from being a powerful anti-inflammatory, it also has anti-tumour and anti-microbial properties.  
It's the bright yellow pigment, curcumin, that makes turmeric the pharmacological powerhouse that it is.

Here's what you need:

Tumeric Almond Milk
Makes 2 cups

Prepared almond milk (as above)
2 pitted medjool dates
1 TBS raw coconut nectar
1 1/2 tsp of ground turmeric
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp of cardamon
freshly cracked pepper*

Blend all ingredients together until smooth.
*adding the black pepper means that piperin, the active ingredient in black pepper, increases turmeric absorption, making it up to 2000x more powerful.  Hand me the grinder!!

Whilst you can have the turmeric almond milk cold, it also makes a delicious and nourishing drink when warm.  
To keep it raw, I just blended mine again in the vitamix until it warmed up a bit.  

So I bet you're wondering about the almond pulp right?  No, don't throw it in the bin!  There's many things that you can do with almond pulp, here's one of my favourite ways with almond pulp.

Almond Hummus
Makes about 500 mls

Left over almond pulp
1 large zucchini
small handful of baby spinach
1 garlic clove
1 tsp of ground cumin
juice of half a lemon
1/4 cup of water
Himalayan pink salt and freshly ground pepper to taste

Blend all ingredients together in a powerful blender, you will need to scrape the sides down to make sure you get a smooth consistency as it's quite thick.  Don't be tempted to add more water, you just need to push the ingredients down with the blender tool to get all the ingredients blended up.
Store in a glass container with a tight fitting lid.  Should keep for about 3 days.

The reason I love this hummus so much is because it still has that delicious smooth consistency and taste but is completely raw.  I've tried making raw hummus before using sprouted chickpeas, but it didn't taste as good as this!

I also use the hummus as a salad dressing, it's the bomb!

Peas, love and mungbeans,


Wednesday, 2 April 2014

in a nut shell......

In my last post, I shared some ice cream recipes that contained store bought almond milk.  After this post, one of my readers on instagram asked me regarding an ingredient used in almond milk called carrageenan.
I had briefly heard about this ingredient before but decided to look into it further after it came up again.
It seems that there has been a lot of concern by the health community regarding the use of carageenan, even as far as organising a petition so that the FDA remove it from the food supply.(ref)

This is what I now know about carageenan:
  • derived from red algae.
  • used as a thickener or stabilizer in dairy & non-dairy milks, cheeses, meat products.
  • 2 types: degraded and undergraded.
  • undergraded is approved for use in food, degraded is not
  • they have different chemical properties although both are often referred to as carageenan.
Let's talk about degraded carageenan or otherwise known as poligeenan.  This ingredient has been shown to cause formation of ulcers and cancerous lesions in the colon of animals.(ref)
Poligeenan is significantly more detrimental to the health of laboratory animals than carageenan but lack of clear differentiation between the two types means that most of us think that carageenan (undergraded) is as harmful.

Carageenan can still cause problems though, but unlike poligeenan which has been shown to cause cancer on it's own, carageenan has been shown to accelerate cancer formation only when in the presence of a known carcinogen.
I'm not saying that it's safe, I'm just making the distinction that unlike popular belief, on it's own, it's not a known carcinogen.

What it has shown to cause, is intestinal damage in some species of animals.  This of course means that the effects of carageenan are species specific thus makes it difficult to apply the various study findings to humans.

Two studies done on food grade carageenan found that it increased the inflammation response of isolated human intestinal epithelial tissue.(ref,ref)
Another study found that it reduced the activity of some enzymes which may have an overall negative effect on the function & vitality of the cell.(ref)
In concentrations lower than would be found in a typical diet, this study found that carageenan caused increased cell death, reduced cell proliferation and cell cycle arrest.(ref)

Whilst these studies lend support that carageenan has potential for intestinal inflammation, it's good to keep in mind that they were done in vitro (as in not inside the human body) and that the carageenan used was in the absence of food, which means that the results may vary as most of us would be getting the carageenan in our foods and that the digestion of same may alter how it affects us.
This brings me to another concern voiced by the health community, that ingested carageenan can turn into poligeenan in the digestive tract after it's been eaten, secondary to gut environment (bacteria, acidity).  Some studies have shown that 10-20% can be turned into poligeenan during digestion.(ref)
Also, whilst these studies show that it can affect human tissue, other studies show no adverse effects.

So are you confused?  I don't blame you.
It seems that no matter what, there's always a price to pay for convenience!
So what should we do?  

I guess this is up to you, I'm just highlighting some of the points that stood out for me, but I always encourage everyone to do their own research and make up their own mind, specially due to the inconclusive nature of the data, both for and against.
If you are going to avoid it, please check the label, sometimes it's also labeled as vegetable gum (407).

For me, apart from being a positive learning experience, it has also inspired me to make my own nut milk.
So I finally bought a nut milk bag (highly recommend) and my first batch was delicious!
So easy and the possibilities are endless.  I think I'll be making my own nut milk from now on!
Will have a post on some delicious nut milk very, very soon.

Peas, love and mungbeans


Thursday, 27 March 2014

Gimme Gimme!!!!

There's something about ice cream that makes everyone who comes into contact with it, love it.  Am I right?  
If there is a person that doesn't like ice cream, I'm yet to meet them.
And yes, plant based babes can enjoy their ice cream as well as non-plant based peeps, we just enjoy ours without a side of blocked arteries (no offence to my non-plantbased readers but this is just a fact of animal fats).
So, without getting all political on y'all, I'm going to give you a couple of recipes to get your ice cream on, or nice cream.  Whatever you prefer to call it, this frozen deliciousness will sure to keep your taste buds singing!
Sorry for the lack of photos, but I ate it all too quickly, yikes!

Vanilla Chai Ice cream
Makes about 750 mls

1 cup of unsweetened vanilla almond milk (I used Almond Breeze)
1/2 cup of soaked and rinsed cashews (soak for 30 min or overnight)
1/4 cup of coconut sugar
1/3 cup rice bran syrup
2 tsp of pumpkin spice mix
1/2 tsp of ground ginger
3 cups of chai tea*
1 1/4 cup boiling water
1/2 tsp xantham gum

Place your tea bags into the boiling water and leave to steep for 10 minutes, the stronger the better.
Line a rectangular cake pan with baking paper.  Set aside.
Place all other ingredients in the blender and blend until smooth and creamy, then add the tea brew when ready.  Blend again for about 30 seconds.
Pour mixture into your prepared pan and cover with plastic film. Place in the freezer and leave for about 3 hours or just set.  Take it out of the freezer and cut it into chunks which you put in your food processor and process until it starts to look like soft serve.  This is basically just to break up the ice crystals and give you a smoother texture.  Once you've done this.  Place it in the tin again and leave to set again, and you're done!

*I used Celestial Seasonings Bengal spice tea because it's caffeine free and tastes better than any other chai tea I've EVER had. It's also naturally sweet without having sugar in it and will add some more sweetness to your ice cream.  I'm telling you, it's the business!

Chocolate Ice Cream
Makes about 750 mls

2 cups of unsweetened vanilla almond milk
1/2 ripe avocado
4 TBS raw cacao powder
4 pitted medjool dates
2 TBS of coconut syrup
3 drops of dark chocolate stevia (optional, you can use plain stevia too)

Line a rectangular cake tin with baking paper.  Set aside.
Place all ingredients in the blender and blend until super smooth and creamy.  Adjust sweetness if needed.
Pour mixture into prepared cake tin and cover with plastic film.  
Place in freezer and leave to set for about 3 hours.  Once set, break into big chunks and process in the food processor.  This will make it creamy and break up the ice crystals.  Place in cake tin again and leave to set overnight.  Serve on it's own or with:

Banana Peanut Butter Ice Cream
Serves 1

2 large ripe and frozen bananas
2 TBS of PB2 or 1 TBS of natural peanut butter
1/2 tsp of vanilla extract

Process all ingredients in the food processor and watch the magic happen!  All the ingredients will turn into soft serve, ready for you to devour.
Hope you get to try out the recipes and that you enjoy them as much as I do.
Thanks to everyone for being so patient with me with these recipes, I know it's been long overdue!

Peas, love and mungbeans


Wednesday, 5 March 2014


Vanilla oatmeal with caramelised bananas, black tahini, goji and figs

For the month of February, I tried a different eating approach.  Still plant based of course, but it was one more focused on eating starches (grains, legumes, tubers), and it was based on the book by John McDougall, "The Starch Solution".
If you are interested in a plant based diet, I highly recommend you read the book, if anything, it will give you some information that you may not know.
I really liked the book and found it really informative, I also like it because it sticks to the low fat, high carb way of eating, which is what I enjoy the most.

Whilst it challenged some of my beliefs about eating, order of eating and food combining, I still gave it a go.
The first change that came about as a result of the book is that now I have renewed my obsession with oatmeal!
I remember always loving oatmeal, but since I started eating a predominantly raw diet, it kind of went out the window, along with most grains.
But now we've had a welcomed reunion and the love affair is well and truly established!
So, I will dedicate this post to some oatmeal recipes and give my views on the diet at the end.

Let's get oaty!

Basic Vanilla Oatmeal
Serves 1

1/2 cup organic wholegrain oats
1 1/2 cups of water
1 tsp organic vanilla extract
Stevia drops (optional)

Place all ingredients in a small saucepan, except the vanilla, and stir on low to medium heat until the oats are cooked, approximately 3-5 minutes.
After they are cooked to your liking, stir in the vanilla extract.  

The secret to a creamy oatmeal, is making sure that you stir the whole time that you are cooking them.  This will always result in an oatmeal with a creamy consistency despite using just water.  Of course, feel free to use all milk or some milk, whatever ratio you love.  This is just the basic recipe.

Once you have your basic oatmeal recipe, you can make any flavour combination.  
Just think of all the amazing flavours you can create!!!

Fig, Cinnamon & Banana Baked Oatmeal
Serves 1

1/2 cup organic wholegrain oats (wheat free if you're avoiding gluten)
1 ripe banana (reserve a couple of slices for decoration)
1/2 cup of water
1/2 cup of non-dairy milk of choice
1/2 tsp ground cinnamon
1 medium fig, sliced

Pre-heat oven 180 degrees celcius.
In a blender, add the oats, banana, water, milk of choice and cinnamon.  Pulse to mix through and break down the banana but don't liquify it, you still want there to be pieces of oats.
Pour it into a small baking dish, and top with fig & banana slices.
Place in pre-heated oven and bake for 15 minutes.  When the 15 minutes is up, place under the grill so that bananas and figs can caramelise.  Feel free to add a little of coconut sugar but I didn't bother.

Vanilla Pear Oatmeal with Spice Baked Apples
Serves 1

1x Basic Vanilla Oatmeal 
1 small ripe pear
1 medium apple, chopped
1 tsp pumpkin pie spice (or whichever ones you like)

Pre-heat oven to 180 degrees celcius.  Add chopped apples to a bowl and pour over spices, mix well, making sure they cover every piece.
Place it on an oven tray lined with baking paper and place in the oven to roast for about 20-30 minutes.
I normally make the baked apples ahead of time, and keep them in a container in the fridge for when I want to use them.
I bake them at the same time I bake pumpkin, saves resources and time!
Once they are done, go on to make the basic vanilla oatmeal recipe, adding finely diced pear at the beginning of the cooking process so that the pears can get soft and breakdown.  Start mashing the pears whilst you stir the oatmeal.  This with the vanilla will combine to make the most delicious flavour combo, I promise!
Once ready, pour into a bowl and top with your spiced apples.  I also added some raw pepitas.

Blueberry Vanilla Oats with Mixed Berry Compote 
Serves 1

1x Basic Vanilla oatmeal
1/2 cup of blueberries
1/2 cup mixed berries*
1/4 cup of water
stevia drops (optional)

Make the basic vanilla oats recipe, adding the blueberries to the pan at the beginning.  This will soften the blueberries and turn the oats the most lovely colour!
For the compote, add the mixed berries, water and stevia (if using) to a small saucepan and heat on low-medium heat until the berries start to breakdown and the water begins to evaporate.
Once the oatmeal is done, place into a bowl and top with the berry compote.
I served mine with some cinnamon spiced raw tahini which I just made by mixing some ground cinnamon with a tablespoon of tahini & a bit of water to make it runnier.  You could also use peanut butter if you prefer.

*Feel free to use frozen berries, they are handy & I always have them in the freezer for when berries are out of season.  They are a much cheaper option too.

Now, for my thoughts on the eating approach proposed by Dr. McDougall:

I had no expectations as I feel that the way I eat is pretty healthy.  The only thing I thought might happen is that I would get bloated from eating all the grains, but this didn't really happen.

The main challenge of this diet for me was actually giving myself a break!  A break from feeling bad about deviating from what I normally eat, a break from not necessarily eating huge amounts, a break from being consumed with what I'm going to eat!
I know that may sound silly, but I felt that things had started to get a little bit ridiculous.
I mean, the reason why I started eating plant based was so that I could gain the well documented health benefits, but then I turned into a person consumed by my quest of 'health'.  Not that there is anything wrong with that, it's just that for me, I felt that I was letting it take over you know?
But it's all good now.  In regards to how I feel when I eat a combination of raw and cooked, grains or not:  HAPPY!
It's nice to have the flexibility, and rather than be dictated by a 'philosophy', I'm now dictated by my gut! 

Hope that helps, and please post any oatmeal recipes that you love so that I can try them out.

Peas, love and mungbeans


Friday, 7 February 2014

Getting Figgy with it!

So it's been just over two months since my last post, crazy I know.  I've been thinking so much about the blog and wanting to write like crazy but totally unmotivated to do so.  Not because I've got nothing to say, no, that could never be true!  Rather, it came down to prioritising and well, after all the craziness of end of year festivities, family visiting from overseas, and my little girl starting school, I chose sleep over the blog.
My deep and sincere apologies but I bet the majority of you understand.

Before I go straight into the recipe, I just want to tell you that I still have been experimenting with different eating philosophies, the latest one being a more starch based way of eating, like that detailed in Dr. McDougall's 'The Starch Solution'.  But I will dedicate a whole post to that.
I initially started with 7 days, which finished this Wednesday, but I think one week is not really enough to judge something.  Therefore, I'm going to keep trying it for the rest of the month and make a more detailed post about it then.
Ok, so I hear you asking, "why are you doing all this stuff, aren't you happy eating a predominantly raw diet?".
Fair question, and I ask myself this all the time.  Besides, I just create more work for me when I embark on all these different philosophies, but hey, I do it because I'm curious and eager to learn new things.  So there you go.

Ok, but back to this scrumptious recipe that I have for you.
I will start by saying that this is a rather indulgent recipe and not one I recommend making and eating on a regular basis.  Why? Well, simply, it's quiet fatty, due to the all the nuts used, and it's also rather sweet.  But, if you have a special occasion that calls for something that little bit extravagant, then I've got you covered.

The idea for this recipe came to me whilst I was walking down one of the main streets of my neighbourhood.  I don't know about you, but I'm a sucker for any cuisine that's not mine.  I love, love, love, wondering through Asian supermarkets, I can spend hours just going up and down the isles, eyeing all the exotic ingredients with quizzical eyes, begging for them to start talking and telling me how to use them in a recipe!  Does that sound weird?  Maybe, but it's the truth.
But I digress.
So here I was, walking with one of the minis, and the smell of spices and strong coffee came wafting out of a nearby shop.  So in we go, and it was like a little treasure trove of Middle Eastern amazingness!
It was then that I decided that I would make this dessert.
So, with my purchased ingredients in hand, a plump and delicious date in my mini's hand, we came home, both happy like the cat that got the cream.

Fresh Fig Tart with Orange Blossom Custard & a Pistachio Crust

Makes a 20cm round tart (12 slices)


1 cup raw pistachios
8 dates
1 TBS coconut oil
pinch of Himalayan pink salt

2 1/4 cups of raw cashews (soaked overnight and rinsed)
1 1/2 tsp orange blossom water
1/2 cup liquid sweetener of choice (I used coconut nectar)
2 TBS coconut oil
zest and juice of 1 medium orange
1/4 -1/2 cup of water
3 TBS soy lecithin* granules (optional-read note)

6-8 fresh figs


Place all ingredients in the food processor and process until it resembles fine crumbs and mixture can hold together & you can form a ball.
Spread over a lined 20cm springform cake tin, making sure that it's the same thickness all the way around.  You will need some of the mixture to come up the sides.  Set aside.

Place all the ingredients in a high speed blender, except the water and lecithin.  Process until super smooth.  If mixture is having trouble blending, add the water, starting with 1/4 cup first.  This may be all you need.  You want it to be a thick custard like consistency.  
Once it's super smooth, and you are happy with the consistency, add the lecithin and blend again.
Taste it and adjust the flavours if needed (more orange water if you want it a bit stronger, more sweetener if not sweet enough, e.t.c)
Pour the custard into the prepared tin and place in the freezer for a couple of hours.

When you are half an hour away from serving, take it out of the freezer and arrange the fresh figs on top.
You can cut them in any way you like.  I cut them in quarters because I like biting into big plump chunks of them!

*soy lecithin is used to thicken things up, so make sure you add it right at the end and that it's in powder form if using.  I just whizzed mine in the blender.  You can also buy liquid lecithin but I'm yet to find some, besides, I rarely use it, however, I wanted the tart to hold it's shape even if it was left out of the fridge (for presentation), which is why I added the lecithin. Like with all soy products, you should make sure they are organic and GMO free. 

So, will have an update for you on my starch experiment at the end of the month, including some more cooked vegan recipes as a result.
Hope you have all been well, and that you year has so far been amazing!

Peas, love and mungbeans


Wednesday, 4 December 2013

Clever cookie

It's been a while since I've used nuts in my food, so I thought it was about time.  Don't fret, it's not a huge amount, still trying to keep it on the low fat side of things.
This recipe is super easy, anyone can do it, it's not complicated at all and it takes seriously, next to no time, perfect for the time poor, or the really hungry!
Best of all, it's raw so doesn't require any cooking and it also keeps really well.  You can even freeze the cookies and then just fill them with the caramel when you are ready to serve them (highly recommend this).

Thumbprint Cookies with Caramel Centres

Makes 8


For the cookies
10 pitted medjool dates
1/2 cup of shredded coconut
handful of raw pecans
1 tsp of vanilla extract

For the caramel
10 pitted medjool dates
1 TBS of mesquite powder (optional)
pinch of Himalayan pink salt*
1/4-1/2 cup of water


Place all ingredients for cookies in the food processor and process until mixture starts to stick together.  You should be able to roll them into a ball.  If the mixture is too dry, add more dates, if too wet, add more coconut.
Roll them into small balls and press them flat, making a dent in the middle with your thumb.
Set aside.

For the caramel, place all ingredients in the blender and process until super smooth.  Start with 1/4 cup of water and add more if too thick.
Mesquite powder will add a caramel flavour to the sauce so I highly recommend you use it. Also, whilst I don't add salt to my food anymore, I really think it brings out the caramel taste in this recipe.  
Once it's done, add some to the centres of the cookies.
I would recommend that you freeze the cookies for at least 1 hour as they will be soft otherwise, which is totally fine if you like it like that.
The recipe for the caramel yeilds quite a bit, about 1 1/4 cups so just store it in a glass jar with a tight fitting lid and you can use it to your hearts content.  Some ideas for this caramello deliciousness are:
  • on top of your oats
  • on top of pancakes
  • as caramel fudge for your ice cream 
  • on top of bananas and topped with some coconut

Now for something completely refreshing and fat free, some fruit pops!  Perfect treat for this hot and steamy weather we're having here in Oz at the moment.

Watermelon and Berry Pops

Makes 8


4 cups of watermelon
1 cup of berries of choice (I used strawberries and blueberries)
1/2 tsp of vanilla stevia liquid (optional)


Blend the watermelon and stevia together until smooth.  Add it to your pop moulds and add your berries.
Place paddle pop sticks in the centres and freeze overnight.
Easy peasy, lemon squeezy.

Salads are also great for summer, here's one I did today that was so tasty, even without the salt!  I really suggest you try it.  You could also double or triple the amounts and serve this as a side dish.  

Asian Greens Salad with Mango and Poppy Seed Dressing

Serves 1


200g of mixed Asian baby greens
125g of mango, thinly sliced
1/4 cup shredded carrot
1/2 TBS of dried cranberries
1 TBS of sunflower seeds
Juice of half a lemon
1 tsp of poppy seeds
1 tsp of dijon mustard
a few bits of alfalfa sprouts (optional)


Mix the poppy seeds, mustard and lemon juice together well.
Arrange the rest of the ingredients on a plate and top with the dressing and sprouts.
How simple was that?!

As you can see, I'm all about fast and easy.  I don't believe that good, healthy food should be tedious or time consuming.   I know the pressures of being a busy parent/person, that's why I'm always trying to come up with delicious recipes that are time saving but still pack a flavour and nutrient punch.
Here's a really good example of cutting time but still getting a really good, hearty meal into you.
All you need is some cooked brown rice or grain of choice and the rest is raw.  I always make a cup of brown rice or other grain and store it in the fridge for when I'm ready to use.  1 cup of uncooked rice usually yields 2 meals for me (1 cup each serve).

So let me introduce you to the humble Dragon Bowl.  This is the simplest and easiest meal to make, and best of all, you can add whatever vegetable you have in the fridge and it will still be so damn tasty!  The secret is in the dressing you use.
I chose to use a tahini dressing for this and gave it a bit of an Asian flavour by adding some raw coconut aminos, which basically tastes like soy sauce without the soy (duh!).
So, in this little dragon bowl I have 1 cup of brown rice, 1/2 cup of shredded carrot, 1 cup of shredded purple cabbage, 1 cup of chopped kale and 1 cup of shredded cos lettuce (under the avocado).  I added some avocado to it, not much because I've got the good fats of the tahini, and voila!
You could also add some sriracha hot sauce on this, BOOM!

So go do it!

Peas, love and mungbeans