Recipe : Vegetarian Macro Bowl

Recipe : Vegetarian Macro Bowl

I love making this delicious recipe on a warm summer night because it is both nourishing and light. This is my own version of the macro bowl which I have perfected over time, originally inspired by the beautiful Macro Dragon Bowl from our local raw vegan restaurant Yongs, located in Fitzroy, Melbourne.

Over the course of this year, it has quickly become one of my favourite dishes to cook for the people I care about. The thing that I love about this dish is that it isn't as simple as just throwing three ingredients together and tossing something together in a few minutes.

This dish does take a little time and love to prepare all the ingredients. However, I find this such a lovely exercise in staying present and simply savouring the stillness of each moment.

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Recipe 6 Nut Mylk Flavours

Recipe 6 Nut Mylk Flavours

I love using nut milk in my recipes for my soups and smoothies. However, nut milk is especially perfect when you use it for your porridge or for your morning tea. 

I love the subtle sweet and earthy flavour that nut milk has. Recently, I have been making my own nut milk instead of purchasing it from the shops. Not only is it more cost effective, but it is also simple and easy to make. 

I also love that I can now create my own version of homemade nut milk. Because of it's subtle flavours, we can create something truly interesting and delicious using some "add ons" to go with our nut milk. This really aligns with my love for creative experimentation in the kitchen.

My mindful philosophy for cooking is all about letting go. I had a conversation this week with my friend around cooking about letting go of our expectations that meals have to be perfect. When we cook, sometimes we feel that we need to follow recipes perfectly in order to get the best results.

But, I think the most joyful aspects of cooking is in the process itself - it's when you let go, and allow your creative intuition to take over. 

So with this in mind, I have left a portion of this recipe largely up to you. I have provided some suggestions to spark some ideas - but really, this recipe is all about experimenting and experiencing different things to find what you really love.

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Recipe Lemon & Apricot Bliss Balls

Recipe Lemon & Apricot Bliss Balls

When I have dessert after my dinner, I love making treats that are both healthy and fun from ingredients that I already have in my pantry.

Today I will be sharing with you two recipes that my housemate Caro and I created when we made our own version of bliss balls! We made Lemon & Mandarin Bliss Balls and also Apricot & Macadamia Bliss Balls using a very simple recipe.

The first recipe is perfect for this time of year when lemons and mandarins come into season. The result is a delicious treat for lovers of fresh, citrus flavours. 

Our second recipe uses dried apricots and super foods! The super foods that I have added into this recipe are Lucuma powder and Maca powder.

A Little Bit About Maca & Lucuma : 

Lucuma

  • Lucuma is a Peruvian fruit that has been used as a staple food source for centuries. It has a sweet, citrus like flavour and has very low glycemic index, making it an ideal alternative natural sweetener. 

Maca

  • I love using Maca powder in my smoothies. Maca root is rich in Vitamin B, C and E and is a natural adaptogen, which helps balance out hormones. It is also great for keeping your energy sustained throughout the day.
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Recipe Vanilla Chai Quinoa Porridge

Recipe Vanilla Chai Quinoa Porridge

This morning, a frosty dew has settled on the window pane but the light is warm and soothing. 

One of my favourite things to do as part of my mindful morning ritual is to prepare my breakfast, slowly, with intention - letting the beginning of the day seep in gradually. On mornings like these, I love waking up to a wholesome, warming bowl of Spiced Vanilla Quinoa Porridge to go with my tea. 

For today's recipe, I have decided to use quinoa. Quinoa is a complex grain and makes a protein rich, nourishing alternative to the conventional cereals. My quinoa porridge has a few extra ingredients like vanilla, cinnamon and nutmeg to bring in some added flavour too.

Cinnamon is known to be a preventive for the common cold and nutmeg has antibacterial properties which makes these two a perfect combination for cold winter mornings. 

I used rice milk and coconut yoghurt in this recipe to keep things dairy free. You can also use almond milk instead to give it a creamier texture. 

For the topping, I added my favourite super foods such as chia seeds, an excellent source for omega 3 and fibre. The line up also includes goji berries, blueberries and cacao nibs which are packed with anti-oxidants.

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