Vegan Coconut Ice Cream

This easy vegan coconut ice cream is as simple as open, pour, stir, blend, chill, churn, and devour. As long as you can use a can opener, you can be chowing down on fresh vegan coconut ice cream in a matter of hours. This recipe is perfect for those of you who don't want to crack open a coconut. You'll get the best results with high quality organic full-fat coconut milk or So Delicious culinary coconut milk. Skip the brands with tons of additives, and the “light” varieties that are too…

Tomatillo Salsa

I was addicted to a phenomenal tomatillo salsa that lulled me into a pleasure-induced coma when I worked at a Mexican restaurant as a college student in Los Angeles. The pleasure of this taste sensation was quickly eclipsed by the agony of the hungry hoards who greedily took advantage of the freebies harping,“more chips and salsa” in high-pitched squeals of desperation. As these greedy patrons impatiently waited for their main meals, I was forced to make countless agonizing trips back…

Pico De Gallo

I love pico de gallo and other fresh salsas because they're rustic, can be thrown together in minutes, and are highly customizable. This simple salsa is bursting with gorgeous flavor and vibrant color. "Pico de gallo" is Spanish for “rooster’s beak", probably because it looks like all of the ingredients have been broken up by a bird’s beak. I rustically dice my tomatoes and cucumbers after scooping out the flesh and the seeds so the pico is not too watery. Serve this with corn chips…

Ginger Lemon Cold and Flu Tonic

I arrived home to California, was visiting a friend in Ojai, and had a severe allergic reaction to the pollen. I had a sore throat that invited an aggressive frog suffering from ADD into my throat! This pesky little beast wouldn’t stop scratching and tap dancing on my vocal cords, until I lost my voice and was coughing up green slime that would offend even the most seasoned doctor. I find myself being a very good listener this week. This lemon honey ginger tonic has been a soothing…

Burwood Heights Primary School’s Organic Kitchen

I love volunteering in my mum’s school kitchen. My mum is a teacher, and her school, Burwood Heights Primary School is a proud member of The Stephanie Alexander Kitchen and Garden program. For those of you who do not know Stephanie Alexander, she is one of the most famous cooks in Australia. Her book, The Cook’s Companion takes pride of place in the majority of busy Australian kitchens. It is widely regarded as the Australian culinary bible, and is endorsed by self-respecting cooks and…

Cauliflower Millet Mash

This is another gem I got from Tony Chiodo. I've been making this cauliflower millet mash for about twenty years since my macrobiotic days. It's super easy, alkaline, loaded with nutrients, and super delicious. I make a batch of this every few weeks, and enjoy it as a side dish or as a nourishing savory breakfast porridge topped with steamed or stir-fried veggies, and sea vegetables. It's also really delicious on top of toast. In the macrobiotic world, this dish is used as a more…

Vegan Creamy Carrot Soup

I love carrots. They're powerful health-promoting foods and blend well with both sweet and savory flavors. Loaded up with beta-carotene and an army of other antioxidants and fiber carrots fight free radicals to cleanse the liver and colon. These orange avengers are also rich in vitamin K, calcium, magnesium, and phosphorus to build the blood, regulate cholesterol, and support our heart, bones, and nerves. But, here's what's really awesome: Unlike many other antioxidant-rich foods,…

Gluten-Free Muhammara Dip

I first tasted Muhammara dip when I took a cooking class with Kurma Dasa years ago in Melbourne. Kurma's version used yellow asafoetida powder in place of the traditional cumin. But, seeing as that ground vegetable powder (a popular flavor enhancer in Southern Indian cuisine) is not widely available in mainstream grocery stores, I decided to share a more traditional version. Muhammara is a Syrian roasted red pepper and walnut dip that is bursting with so much flavor it will make you…

Vegan Minty Green Pea Soup from The Perfect Blend cookbook

from I'm in Melbourne, and the weather has turned. As much as mourn the loss of the warmer weather, I do look forward to “bug-in-a-rug” soup season in front of the fire! Soup is the ultimate comfort food, and a simple soup is so easy to throw together. The classic combo of mint and peas rocks the pot! For the ultimate spoonful, boost with the sour cream, parsley, and lemon juice. Souperb hot or cold, this blend serves up nicely as a starter, a main, or in shot glasses as an appetizer.…

Gluten-Free Anzac Biscuits - Oatmeal Cookies

Like most Australians, I grew up eating Anzac Biscuits. For those of you in other countries, these are cookies made with oats, flour, sugar, butter, golden syrup, baking soda and boiling water. They're in the baking repertoire of every self-respecting Aussie. The origin of these biscuits is a subject of some debate. The most commonly accepted story is that they were sweet treats made by army wives to send to their husbands at war as they needed to make something that would survive the…

Homemade LSA

Since I posted the raw nut and seed bars, I've received numerous emails about where to get LSA. In Australia, LSA is widely recognized and available at mainstream grocery stores. Dr Sandra Cabot 's book, The Liver Cleansing Diet made this magical mix famous. LSA stands for a blend of ground linseeds (flax seeds), sunflower seeds, and almonds. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus,…

No-Bake Nut and Seed Bars

One of my all-time favorite cooking shows in Australia was The Cook and The Chef. Maggie Beer and Simon Bryant celebrated fresh Australian produce, and entertained people in South Australia’s Barossa Valley. This show centered around the power of food to bring people together in community. This recipe was one of Simon’s favorites. When I contacted the ABC network to gain permission to post Simon’s recipe, they kindly forwarded me onto his agent who forwarding my request to Simon, who…

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