Rainbow Rolls with NuVitality

Rainbow Rolls with NuVitality

Nuts and seeds are some of my most favourite ingredients to use in cooking. Not only are they powerhouses of nutrition but their versatility is endless! There really isn’t anything you can’t do with them! Today I’m sharing an absolute cracker of a recipe that I developed in partnership with NuVitality, who are a small whole foods company picking and packing the best quality nuts, seeds, and grains.

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Dukkah-Crusted Eggplant with Tabbouleh & Flat Bread

Dukkah-Crusted Eggplant with Tabbouleh & Flat Bread

One of my favourite ingredients since studying Ottoman cuisine has been dukkah. It's smoky, slightly spicy, crunchy and fragrant. It teams perfectly with anything from fish to chicken to veggies and I even love rolling boiled eggs into it or sprinkling some onto my hummus for extra flavour.

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Red Lentil Soup

Red Lentil Soup

This week there's been a few weird-weather days here in Melbourne. Even though it's summer, we went through a bit of a rainy, cold-snap and I felt like nothing more than soup. However, because it is summer, I didn't have any of the usual suspects in my fridge, like celery, pumpkin or broccoli. Luckily, I had the right handful of ingredients to make this delish Turkish red lentil soup that I learnt to make last year.

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Lunching Lighter With Cruskits and Vita-Weats

Lunching Lighter With Cruskits and Vita-Weats

Did you know that more than 3.8 million Australians skip lunch thinking they will get more done? But by 12pm blood sugar levels begin to drop leaving you feeling tired and having trouble concentrating. Taking a few minutes for a light lunch helps to re-fuel your body and get you ready to take on the afternoon. Good choices for lunch are quality carbohydrates, protein, good fats and some vegetables or fruit.

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Tarragon Chicken Open Sandwiches

Tarragon Chicken Open Sandwiches

My first introduction to tarragon was when I was in year 7 home economics or cooking class at high school. My home eco teacher needed extra help to prepare a staff lunch during my maths class so naturally, I jumped at the chance.  I don't remember any other dish I helped to make that day, just this chicken tarragon sandwich filling.

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Pumpkin, Coconut & Peanut Butter Soup

Pumpkin, Coconut & Peanut Butter Soup

As many of you who follow me on instagram know, I have been working on something so special for what seems like AGES now! I wanted you to be the first to know that I have spent the better part of the year trying, testing, photographing, and building my FIRST EVER recipe ebook! And what's better?

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Savoury Gluten Free Tart

Savoury Gluten Free Tart

So if I'm being honest, I can barely be bothered cooking dinner most weeknights because, like everyone else in the world, I'm tired. When I don't cook dinner, I will either have a breakfast meal like muesli and yoghurt, a toasted cheese sandwich, cheese and biscuits, or prawn pad thai from my local thai restaurant.

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Pumpkin Bread

Pumpkin Bread

I came up with this pumpkin bread recipe quite a few months ago after many, many failed attempts. Now that I've got it right, it's something that we make every fortnight and keep in the freezer for breakfasts and morning teas. It's a really nice alternative from the usual sweet/dessert-style breads that you normally see and I reckon it's one of those things that just goes with anything. 

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Feta & Silverbeet Rolls

Feta & Silverbeet Rolls

There's this cool little lebanese bakery in my end of town. it's always bustling, always full of lebanese and turkish people (this is the seal of approval i reckon), and it's dirt cheap. they do lebanese pitas, manoush, pides, sweets, thick coffee, and my favourite salty yoghurt drinks (ayran in turkish). they make these triangle pastries filled with lemony greens and onions, then you can sprinkle red pepper chilli into the parcel once it's cooked.

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Lemon and Caper Fish Cakes

Lemon and Caper Fish Cakes

Last night i was eating pizza in front of the tv (WHAT?! but you're a nutritionist!) because i was tired and so was isaac and i couldn't be bothered cooking. so i did one of my favourite things, ordered a semi-healthy pizza (wholemeal base, not much cheese, plenty of veg etc.) and watched SBS because i knew they'd be showing something more worthy my time and my retinas than family feud or a current affair.

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Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

The cupboards were pretty much bare when i made this chicken soup. i have zero cooking experience in asian cuisine because it's so daunting - i mean i grew up watching iron chef where they could chop shallots perfectly in a blink and made foam from livers. crazzzzzzy stuff.

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Zucchini Slice

Zucchini Slice

The inspiration for this recipe came from a cooking show i saw on tv, i don't watch tv very much at all and this show only reiterated that for me. they made zucchini slice, it was disgusting. they only used egg-whites (WHY?!), used cottage cheese instead of tasty or parmesan, and used the fattiest bacon i've ever seen.

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Vegan Dips

Vegan Dips

I used to always think that dips were just for the adults at parties i went to when i was little. they seemed to love dip. the women with the double-denim and too-dark-for-them bob haircuts were always chatting, laughing, and slapping each other's thigh when a joke was told all with a jatz cracker in their hand topped with french onion dip. 

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Malaysian Mango Salad

Malaysian Mango Salad

Last year i went to borneo, malaysia to study and undertake a community health project in a few of the communities. even though the communities were not super far away from each other, the food and culinary practices varied incredibly! in the village that was farthest away, lacked transport, and had the lowest socioeconomic status came the most amazing food!

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Zoodles

Zoodles

I grew up eating pasta, a couple times a week - no less. my mum, and nonna have always made pasta sauce from scratch and in huge variety. bolognese, amatriciana, arrabiata, napoletana (also known as 'stupid sauce' in my family because it's so easy it's stupid), carbonara (the real way, none of this cream business), formaggio e burro, the list goes on!

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Beer Battered Fish

Beer Battered Fish

Being Australian and ice cold beer are almost synonymous on a hot Summer's day. You get home from a long, hard day at work, sweaty and dirty, and you open the fridge to reveal a glistening glass stubbie of delicious, golden ale calling your name. You crack it open and neck it one (or so my Dad does..he claims the first one doesn't even touch the sides). Onto the next one, and you've gotta get some dinner together. 

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