cleaning up my act

As promised, I am going to post only clean eating recipes for the month of January.  I'm on a clean eating mission and all will soon be revealed!  
Doesn't that sound so mysterious? The other reason why I'm on a mission is for purely selfish reasons, and that's because I want to be the healthiest that I can be.  I figure by looking after myself, inside and out, I will hopefully set a good example to my two girls.  This world has gone crazy, and I can't imagine what the future holds, so at the end of the day, without health, we can't navigate through all the amazing, crazy and scary stuff that may lay ahead.

I've been doing quite a bit of reading lately, and like with everything, I've taken the information and have adjusted it to suit me and my lifestyle.  I haven't changed the way I eat that much, just avoiding some things.  I have however, changed the order in which I eat them.  If you are interested in health, you should really check out some of the principles to eating outlined in "the beauty detox solution" by Kimberley Snider.  Can't recommended it enough.  
So without further delay, here are some recipes that I've been flogging of late that are clean, lean and deliciously good for you.

Green Smoothie
Makes about 1 L

Ingredients

1 ripe banana (frozen if you have it)
1 ripe pear
1 stalk of celery
1/2 mango
1 cup of spinach
1 cup of cos lettuce
1/2 lemon juiced
1/2 tsp spirulina
1 tsp flax seed oil
1 TBS raw lucuma powder (optional)

Method

Process all ingredients in a high powered blender with ice and 400 ml of water until super smooth.

I make this smoothie everyday and it's my breakfast.  It's fair to say that I'm addicted and I don't think I'll ever give it up.  

After a mug of warm water and lemon, I have 1/2 L of water with a probiotic and then have this.  Delicious and filling. 

Best of all, you can tweek the recipe to add the fruit and vegies that you like.  I find this combination works for me.

Lunch is usually composed of large salads so here are some of my favourites, along with some other more dense dishes.  

But don't be fooled, salads are just as filling!

Kale and Bok Choy Salad with Avocado Dressing

Serves 1

Ingredients

4 stalks of kale of choice

2 bulbs of bok choy

5 cherry tomatoes

1 cup of mixed leaves

2 stalks of celery

1/2 cup red capsicum

1 TBS nutritional yeast

1/4 tsp cayenne pepper (optional)

1/2 avocado

1/2 lemon juiced

himalayan pink salt and fresh crushed pepper to taste

Method

Tear the kale leaves into bite sized pieces, this will give you the opportunity to massage your kale*.

Chop the rest of the ingredients, except avocado and lemon juice, into bite sized pieces and place in to a large bowl.

Mash your avocado and mix with the lemon juice and season.

Add nutritional yeast and cayenne pepper to the salad. 

Pour avocado mix to the salad, and using your hands, combine gently to coat all veggies.

Serve and munch.

*massaging kale makes it go from fibrous and bitter to silky and sweet.  Take bunches of kale in both hands -- with the fibrous ribs removed -- rub them together and repeat. You'll notice a visible change as you do this; the leaves will darken, shrink in size and become silky in texture.

Bok choy is delicious raw, and along with other asian greens, are my new favourite addition to salads.

Everyone has their own version of pumpkin soup, and it's one of those dishes that I find really comforting and filling. Here's my version.

Pumpkin Soup

Serves 2

Ingredients

4 cups of pumpkin (I cut my pieces small so that they take less time to cook)
1 cup of carrot (as above)
1 stalk of celery sliced
1 ear of corn
1/2 cup brown onion diced
2 cloves of garlic
1 vegan stock cube

Method

In a medium pan, add 1/2 cup of water, onions, garlic, celery, carrot and pumpkin.
Place lid on top and cook over medium heat until onion becomes translucent.
Add stock cube and enough water to just cover the pumpkin, replace lid and cook on low-medium heat until vegetables are tender.
Remove from heat and blend with a stick blender (If you like it thinner, add more water, if you like it thick, cook with lid off if there's too much liquid for your liking).
Slice kernels from the corn and add to soup.  Cook on low for another 7 minutes.  Just enough to cook the corn kernels.
Season if desired and serve.

I'm lucky to live in such a diverse area of Sydney, so a quick stroll to my local shops had me musing over some giant looking green mangos.  What to do, what to do?  
Here it is:

Vietnamese Green Mango Salad Rice Paper Rolls
Makes 8-10

Ingredients

1 cup peeled and grated green mango
1 1/2 cups of baby spinach chopped
1 cup of bean sprouts
1 small carrot shredded
1 cup of mint leaves
1/4 cup of chopped raw almonds
2 TBS coconut sugar*
2 TBS lime juice
1 tsp sesame oil
1 tsp himalayan pink salt
8-10 pieces of round rice paper

Method

In a large bowl, add the vegetables, mango and mint.  Combine the sugar, juice, oil and salt separately and stir until sugar dissolves.  Add this to the vegetables, along with the almonds, and toss gently to combine.
Put some water in a plate and lay out a thick kitchen towel next to it.
Soak rice paper round in the water for about 10 seconds or until it starts to go a little bit soft.  Place it flat on the towel.
Place a small handful of filling in the centre (about 1/2 cup).
Fold in the sides and roll up the wrapper to make a spring roll.
Place the roll on a plate, seam side down, and repeat with the rest.
Position them so they don't touch or they will stick to each other.  Cover the rolls with a damp paper towel.
Serve immediately or you can wrap them individually in glad wrap and eat at a later time.

*you can find coconut sugar at your local Asian grocery store.  Alternatively, use brown sugar or maple syrup.

Dipping sauce
Makes 1 cup

Ingredients

1/2 cup tamari
1/2 cup lime juice
2 TBS coconut sugar
1 TBS lime zest
1 fresh red chilli sliced or chilli flakes

Method

In a small bowl, whisk together the sauce ingredients.  Serve along side rolls.

Ok, so my rolling technique leaves much to be desired but it's nothing practice won't fix.  I guess I'll just have to keep making more of these little buddies :)

And whilst we're on Asian flavours, here's a raw vegan recipe for one of my favourite dishes, pad thai.

Raw Vegan Pad Thai
Serves 4

Ingredients

1 zucchini spiralised or thinly sliced into sticks
1 large carrot shredded using potato peeler
1/4 cup thinly sliced red onion
Small handful of enoki mushrooms, roots discarded
1 cup red cabbage thinly shredded
1/2 cucumber thinly sliced, a few slices for garnish
1 cup broccoli florets
1 cup bean sprouts
10 cherry tomatoes halved
1/2 cup fresh mint chopped
1/2 cup fresh coriander chopped, extra leaves for garnish
2 TBS activated sunflower seeds
1 red chilli (optional)
2 TBS tamari
2 TBS lemon juice
1 1/2 TBS almond butter

Method

Combine vegetables, herbs, and seeds in a large bowl.
In a small bowl, whisk together the tamari, lemon juice and almond butter.
Pour over salad and use your hands to gently combine so all veggies are coated in the dressing and you don't squash them.
Place large handfuls on a plate, decorate with cucumber slices, fresh coriander springs and chilli.
Fresh!

This next salad is good for when you are entertaining.  It's super easy to make and really is a crowd pleaser.  Again, you can add whatever you have available, as long as you have the brown rice.  I take this whenever I'm going over to someone's for a meal/bbq.  This way I'm guaranteed to be able to eat something :)

Brown rice and roast vegetable salad

Serves 8

Ingredients

1 cup of brown rice

2 cups of sweet potato diced

2 cups of pumpkin diced

1/4 cup dried cranberries

2/3 cup red capsicum diced

1/3 cup red onion sliced thinly

1 cup of fresh mint chopped

1/4 cup activated sunflower seeds

2 tsp wholegrain mustard

2 TBS raw unfiltered apple cider vinegar

2 TBS extra virgin olive oil

Himalayan pink salt and freshly ground pepper to taste

Method

Cook brown rice to cooking instructions.  Make sure you wash and soak first.  At least 10 minutes.

In a preheated moderate oven, place a lined tray with your pumpkin and sweet potato.  Bake until done (about 25 minutes).

Once the rice and vegetables are done cooking, place in a large bowl, and toss with the herbs, capsicum, onion, cranberries and seeds.

In a separate small bowl, whisk together the mustard, oil, vinegar and seasoning.

Add to salad and toss to combine.

Serve as a side or more as a meal.

This recipe keeps well so you can make this and keep it refrigerated to take for lunch to work.

Sticking to grains, the following is a my version of a macrobiotic meal.  

Mami's Macro Bowl

Serves 1

Ingredients

1/2 zucchini cut into match sticks

1/4 large red capsicum sliced into sticks

1 bulb of bok choy chopped

1/4 cup of leek sliced (white part only)

5 oyster mushrooms sliced

1/2 cup wombok thinly sliced

2 cm piece of ginger

1 TBS organic raw unpasteurized brown rice miso

1 TBS tamari

1/2 cup of water

Method

In a large frying pan, add water and place on medium heat.  When water starts to heat up, add miso and tamari.

Mix until miso is dissolved.

Add vegetables and cook on low heat until vegetables are just soft.  DO NOT OVERCOOK!  The macro gods will be upset.

Grate the ginger and squeeze out the juice and add it to the vegetables once the heat is turned off.

To serve

1 cup cooked brown rice

1/2 cup organic sauerkraut (I used Eden organics brand)

daikon raddish cut into match sticks (small handful)

purple carrots cut into match sticks (small handful)

1/2 cup alfalfa sprouts

Arrange in a bowl and enjoy.  Make sure you always eat the sauerkraut first.  It will get the digestive juices flowing and CHEW YOUR FOOD for as long as you can.

Chewing your food well, ensures easier uptake of nutrients by the body, and it also gives your brain time to register when you are actually full.

Moving on to a different grain, the king of grains if you ask me.

QUINOA!

Curried Quinoa Stuffed Baby Pumpkin

Serves 2

Ingredients

1 cup quinoa rinsed and drained

1/4 cup brown onion diced

1 garlic clove crushed

1/2 vegan stock cube

1 1/2 tsp curry powder

1/4 cup cauliflower florets chopped

1 TBS raisins

1 ear of corn - kernels removed

2 TBS fresh parsley for garnish

2 baby pumpkins, scrubbed, tops removed to be used as lids, seeds scooped out.

Method

Pre-heat an oven to 180 degrees celcius.  Line a tray with baking paper, place your pumpkins and lids on tray and place in oven to bake, approximately 25 minutes.

In a medium saucepan, add your quinoa, curry powder, onion, stock cube, cauliflower, raisins and corn kernels.

Add one cup of water and cook with lid on until quinoa has soaked up all the water,it should look more or less translucent when it's cooked.

Take out your pumpkins from the oven, stuff with quinoa mixture, sprinkle with parsley and serve.

Like a warm hug!

More clean recipes to come so keep your eyes open and your tummies rumbling!

Peas, love and mung beans

xxb

bake-a-thon, thon thon thon thon!!!

I wanted to post something before the end of the year, but the craziness of the silly season really did not let up!!
So, here's last year's post!

I thought I'd dedicate the last post of 2012 to cakes.  Yes, you know it, those delicious treats made of flour, sugar and what ever ingredients you want to throw at em'.
No secret, I love to bake.  But what I love the most is watching people eat and love the cakes I bake.  Nothing beats it.
Of course, there have been times when my creations have not warranted eating them at all.  
I clearly remember making a chocolate polenta cake a few years ago when I first gave veganism a try (albeit a dismal attempt).  Both my partner and sister politely told me it was nice, but, the dry retching sound could not be mistaken.  However, that did not quell my enthusiasm nor did it kill the little hungry beast in me that requires cake.  And the yummiest of all, vegan cakes :)

So here are two recipes that you can NOT live without.  I repeat, can NOT live without.
If you like making cakes, specially vegan cakes,then the following recipes are for you.
Fail proof, fool proof and best of all, don't contain all the artery clogging ingredients that conventional cakes do.
Of course, this doesn't mean that you would it cake everyday.  Ok, well, every second day then......

First out of the oven is chocolate cake.  Everyone loves chocolate cake.  But it's gotta be chocolatey, it's gotta be moist and it's gotta be finger licking delicious!
I have never had anything but oohs, ahhs, and nom nom noms from this cake.
It also got the seal of approval from my children's school friends and my fussy other half, who LOVES chocolate cake.  
I have also made this for my co-workers and none of them realised it was vegan.  Seriously.  It's that good.
I have posted this recipe before but I'll post it again for all y'all.
You won't need another recipe ever again. Promise.

Chocolate Cake
Serves 16

Ingredients

1 1/4 cup plain flour
1 cup sugar
1/3 cup raw cacao powder (or cocoa)
1 tsp baking soda
1/2 tsp sea salt
1 TBSP coffee granules
1 cup warm water
1 tsp apple cider vinegar
1/3 cup sunflower oil
1 tsp vanilla extract

Method

Pre-heat oven to 180 degrees celsius.  Line a cake tin of your choice with baking paper and set aside.  I use square for easier cutting into portions but round is good also.
Mix together flour, sugar, cacao, baking soda and sea salt.  Make sure all the ingredients are incorporated before you add the wet ingredients.
Place coffee granules in cup of water and stir to dissolve, add this, along with the rest of the wet ingredients to the dry ingredients and mix well until you get a smooth batter.
I use my kitchenaid for this and it does a great job.
Place batter into prepared cake tin and bake for approximately 30-35 minutes, or until skewer inserted in the centre comes out clean.
Now this next step is important.  
Let the cake cool in the tin for about 20 minutes, then let it cool completely before cutting or icing.
Yes, it will be hard, you can put it in the fridge if you want to speed things up.
You can cut it straight away but it may crumb and not cut cleanly.  

uh huh, yep, delicious.

I love to eat this cake just as it is, but if you want to dress it up with a chocolate glaze, you can't go past this one.

Chocolate Glaze

Enough for one cake

Ingredients

1/2 cup sugar

4 tbsp margarine (i used nuttelex)

2 tbsp soy milk

2 tbsp raw cacao powder or unsweetened cocoa powder

2 tsp vanilla extract

Method

in a small saucepan, bring sugar, margarine, milk, and cacao to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another minute or so.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. 

If you're going to add fruit, wait until it cools or else they will just slide off.

Again, I recommend you let the icing cool before you cut it otherwise it will be a sticky mess!

You could also make some chocolate avocado mousse and top it with that, or use that in the middle and then glaze on top for a super indulgent double chocolate hit!

All this chocolate is making me loopy, let's balance it out with some vanilla goodness.

Vanilla Cake

Serves 16

Ingredients

1 1/2 cup plain flour

1 cup sugar

1 tsp baking soda

1/2 tsp sea salt

1 cup of water

1 tsp vanilla extract

1 TBS apple cider vinegar

1/4 cup sunflower oil

Method

Pre-heat oven to 180 degrees celsius.  Line a cake tin of your choice with baking paper and set aside.  

Mix together flour, sugar, baking soda and sea salt.  Make sure all the ingredients are incorporated before you add the wet ingredients.

Add wet ingredients to the dry ingredients and mix well until you get a smooth batter.

Place batter into prepared cake tin and bake for approximately 30-35 minutes, or until skewer inserted in the centre comes out clean.

Same rule of cooling applies

Now here is the best part.  Now that you have these cake recipes, you can make WHATEVER flavour your belly desires.  

I added some frozen berries to the top of my vanilla cake and got this:

I also mixed the chocolate and vanilla cake batters and made a marble cake.

And when I wanted to do something a little bit silly, I poured the vanilla batter on top of the chocolate batter and got a chocolate and vanilla pound cake.

And because not all of the vanilla batter fit into the cake pan and was at risk of overflowing, i made some mixed berry muffins with the left over batter.  No wasting here!

 Here are a few more variations to the vanilla cake.

Spiced Pear Cake:  Omit vanilla essence.  Add 1 tsp of cinnamon powder, 1 tsp of allspice, 1/2 tsp of cloves, 1/4 tsp of nutmeg.
Instead of water, use apple juice (optional).

Pour batter into prepared cake tin and place some thin pear slices on top.  Sprinkle with some cinnamon sugar.  Bake and cool as normal.

Banana cake:  Omit water, add 1 cup of mashed banana (about 2), use 2/3 cup of sugar and 1/4 cup unsweetened almond milk.  You could also add some 1/3 cup of nuts of your choice and further reduce sugar to 1/2 cup and add some raisins.  I also used a combination of wholemeal and white flour and it still came out moist and delicious.
Bake and cool as normal.  

And here's one of my favourite variations.  So tropicool :)

Upside down pineapple cake

Serves 16

Ingredients

1 1/4 cup plain flour

1/4 cup fine polenta (corn meal)

1 cup sugar

1 tsp baking soda

1/2 tsp sea salt

1/2 cup of coconut milk

1/2 cup pineapple juice (from canned pineapple)

1 TBS apple cider vinegar

1/4 cup sunflower oil

1 can of pineapple pieces/thins/round (reserve juice)

2 TBS brown sugar

1 TBS non-dairy margarine (I use nuttelex)

Method

Pre-heat oven to 180 degrees celsius.  Line a cake tin of your choice with baking paper and set aside.  I use square for easier cutting into portions but round is good also.

Drain the pineapple pieces or whatever you are using and reserve the juice, you will need it for the wet ingredients and to caramelise pineapple.

Place margarine, brown sugar and 1/8 of a cup of reserved pineapple juice into a pan.  Heat on medium heat until sugar is dissolved and syrup starts to get a little colour.  Add your pineapple and continue to cook for about 4 minutes.  Syrup will be a little thicker.  Pour this on your prepared cake tin and arrange pineapple as you like.

In your mixer, or by hand, mix together flour, sugar,polenta, baking soda and sea salt.  Make sure all the ingredients are incorporated before you add the wet ingredients.

Add wet ingredients to the dry ingredients and mix well until you get a smooth batter.

Pour batter on top of pineapple and bake for approximately 35-40 minutes, or until skewer inserted in the centre comes out clean.

Now this next step is important.  

Let the cake cool completely in the tin before you inverted, it will crack otherwise.

Serve on it's own, or with a dollop of coconut ice cream (vegan of course).

Are you all caked out! So am I, so here's a recipe for something a little bit different but still on the sweet tip.

Chocolate and Raspberry Custard Tart

Serves 8

Ingredients

Crust

1 cup of mixed raw nuts of your choice (I used almonds and brazil nuts)

6 pitted medjool dates

2 TBS raw cacao powder

1 tsp vanilla extract

2 TBS shredded coconut

Custard

2 cups of unsweetened almond milk

1 cup of water

6 TBS sugar

4 TBS vanilla custard powder

2 TBS raw cacao powder (or more if you want it extra chocolatey)

1 punnet of fresh raspberries (you can use frozen if you can't get fresh ones, just let them defrost first)

Method

In a food processor, add all your crust ingredients except coconut. Process until it resembles crumbs, not too fine, and the mixture holds together when pressed into a ball.

Place mixture into a shallow pie tin and press down, making sure to cover the bottom and up the sides.  It might be a bit wet and stick to your fingers, that's ok, just spread as best you can and then sprinkle coconut on top, this will make it easier to spread and stop it sticking.  Place in fridge.

In a medium saucepan, add all your custard ingredients and use an electric whisk to mix it together well and there's no custard powder lumps left.  Once mixed, place on medium heat and stir continuously until mixture comes to the boil.  Turn heat to low and simmer for 2 minutes.  Mixture will become thick and delicious!

Pour custard mixture into prepared base and cover with plastic film.  Place in refrigerator until set.  About 2-3 hours.  Or you can cheat by putting it in the freezer for the first hour or so to speed things along.  Make sure you don't forget or else it will crystallise and be more of a parfait than a custard.

Once set, arrange your raspberries on top and serve.  Yummy yum yum.

There we have it, cakes and sweets for days!

I hope this satisfies your sweet tooh as my next few posts will be completely different.  I'm keeping away from all things naughty and taking on a clean eating challenge for the month of January.  Well and truly into it right now, so have some delicious and nutritious recipes for y'all.

2013 is all about healthy and clean eating.  I'm so excited, hope you are too.  BRING IT!

Peas, love and mung beans

xxb

summer means salads

I love this time of year, the weather is warmer, the days are longer and holidays are imminent.  Also, it's stone fruit season!  Nothing beats a fresh and crunchy nectarine whilst basking in the sunny glow of beautiful days :)
They also taste great in salads, perfect!

White nectarine and tofu salad
Serves 2 as a side or 1 as a light meal

Ingredients

1 white nectarine sliced into wedges
2 handfuls of rocket
1/8 cup red onion thinly sliced
1/2 lemon juiced
100 g firm tofu sliced into 0.5 cm thickness
sea salt and freshly crushed pepper to taste

Method

Heat up a small frying pan and place nectarine wedges, flesh side down.  (I used a non-stick frying pan so didn't need to add oil)
Cook for about 3 minutes each side, they should be a little bit caramelised.
Remove from heat and now cook tofu on each side.  Again I didn't use any oil but feel free to if you prefer.
In a medium sized bowl, combine your vegetables, nectarine and tofu. Pour in the lemon juice and seasoning and get your hands in there and give it a gentle but thorough mix so that everything is coated evenly.
Serve and enjoy.

I'm really loving adding fruit to my salads lately, the flavours of sweet and savoury really work well together, and they also add a different texture depending on what you do with them.  I specially love apples in salads and here are two recipes that uses them in two different ways.

Apple Slaw

Serves 1

Ingredients

1/2 red apple thinly sliced (I used pink lady because of their tart flavour)

1 cup red cabbage shredded

1 TBS slivered almonds

1 cup of spinach shredded 

1 TBS dried cranberries

1/2 lemon juiced

sea salt and freshly ground pepper

Method

Combine all ingredients in a bowl serve.

Baked apple and pumpkin salad

Serves 4 as a side

Ingredients

2 granny smith apples

4 cups of pumpkin chunks

4 handfuls of rocket

3/4 cup bertoli beans

1/4 cup walnut halves chopped

2 TBS dried cranberries

1 TBS balsamic vinegar

1 TBS extra virgin olive oil

sea salt and freshly ground pepper

Method

Pre-heat oven to 180 degress celcius.  Line a tray with baking paper.

Peel and core apples, cut them into thick wedges and place on tray, along with pumpkin pieces.

Bake in oven for approximately 30 minutes, or until pumpkin is cooked.

Once cooked, remove from oven and leave to cool for about 20 minutes.  

In a screw top jar, add balsamic vinegar, olive oil and seasoning.  Shake to emulsify.

In a medium sized bowl, place rocket, beans, walnuts and cranberries. Add the pumpkin and apples and toss gently. 

Serve and enjoy.

And did I mention that I also LOVE figs!  If they weren't so pricey, I'd eat them everyday!!

Fig and spinach salad

Serves 1

Ingredients

1 cup baby spinach leaves

1 fig sliced into thin wedges

1/4 cup yellow capsicum strips

1/4 cup corn kernels

1 TBS goji berries

1 TBS balsamic vinegar

sea salt and freshly cracked black pepper

Method

Place spinach, capsicum and corn kernels in a bowl, add vinegar and mix gently.  Add figs and give it another gentle toss.  Sprinkle with goji berries and serve.

And now to some warm yumminess.....

Baked eggplant with spicy tomato quinoa stuffing

Serves 2

Ingredients

1 large eggplant

1 1/2 cups tomato pasta sauce

1/2 cup quinoa

1 clove of garlic crushed

1/2 brown onion chopped

1 TBS tomato paste

1 tsp harissa paste

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp ground coriander

1 TBS parsley chopped

6 kalamata olives sliced

1/2 vegan stock cube

3/4 cup water

Dressing

Eggplant flesh (from the baked eggplant)

1/8 cup parsley

1 clove of garlic

1/2 lemon juiced

1/2 tsp sea salt

Method

Pre-heat oven to 180 degrees celcius.  Cut eggplant in half lengthways.

In a baking dish, add tomato pasta sauce  and place eggplant, skin side down.  Bake for about 30 minutes or until eggplant is brown and golden on the top.

In a medium saucepan, add garlic, onion, spices, and both tomato and harissa paste.  Add a little bit of water and mix it all together.  Place over medium heat and cover with lid.  Cook for approximately 4 minutes, until onion is soft.  Whilst it's cooking, rinse quinoa thoroughly and add to saucepan.  Add water, olives and stock cube.  Cover and cook on low-medium heat for approximately 20-25 minutes, or until all liquid is absorbed and quinoa is cooked.  If it looks too dry and the quinoa is still not cooked, add a little bit more water.  Once cooked, remove from heat and stir in parsley.

When eggplant is ready, remove from oven and scoop out the flesh, leaving a 1.5 cm edge.  Keep the scooped out flesh for the dressing.  

Place quinoa into eggplant cavity.  To serve, place some of the pasta sauce on the bottom of the plate in a circular pattern and place stuffed quinoa on top.

For the dressing, blend together all ingredients and pipe on to top of quinoa.

Serve on it's own, or with a side of rocket salad with lemon juice dressing.

I've been working on some cakes, so I will post those next.  Look out for berry vanilla cake, upside down pineapple cake and a marble cake.  YUM!!

Not sure if I'll get to post before Christmas so if I don't, I just want to wish you all a great Christmas and a wonderful new year.  I hope that you spend it with your loved ones, enjoying their presence and being present in the moment.  I know for me, I will be reflecting on the year that was, and taking the time to be extra thankful to mother earth for the wonderful blessings she has bestowed on me.  Couldn't be luckier really.  So blessed.

Peas, love and mungbeans

xxb