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Fermented Coconut Yoghurt with Fresh Peach Chia Jam

Published on in Breakfast, Condiment, Fermented, Fruit, Keto-friendly, Main course, Nightshade-free, Raw, Sauce, Seeds, Snack By |
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Fermented Coconut Yoghurt with Raw Peach Chia Jam

I lost my marbles when I made this yoghurt for the first time. I can’t tell you how many people I have cooked for who say that they know they should be avoiding dairy but they can’t seem to kick the yoghurt, is that ok?

Coconut Yoghurt with Raw Peach Chia Jam

There are living probiotics in dairy yoghurt, so that’s a good thing, but it is still dairy which is inflammatory (excessive inflammation promotes cancer growth, so we try to keep inflammatory foods to a minimum). I usually recommend chia pudding and if they look at me like I’m nuts and get a rebellious bacon and chocolate croissant for breakfast look in their eye, I say maybe a bit of goat yoghurt a couple of days a week to wean yourself off of it would be ok.

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Smashed & Marinated Asian Cucumbers

Published on in Condiment, Grains, Keto-friendly, Main course, Nightshade-free, Raw, Salad, Salad dressing, Sauce, Seeds, Snack By |
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Smashed, Marinated Asian Cucumbers

These cucumbers have been following me. A friend of mine posted a version on Instagram, which started my internal obsession, while another friend has been giving me the weekly heads up about mini cukes at our local Farmer’s market. I guess we all need some cooling down (one of cucumber’s finer talents).

Smashed, Marinated Asian Cucumbers

One of my fave foodie mags, Bon Appétit is also on the cucumber train. They had a version of these cucumbers in a recent issue that caught my eye and got me excited. I love it when people are bold enough to colour outside the lines and throw caution to the wind (even if it’s in a safe, food-related way). Any time you can trade in fancy knife skills for the side of your rolling pin and call it fancy, I am SO in.

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Cauliflower ‘Cous cous’ with Roasted Veggies & Tahini Sauce

Published on in Condiment, Grains, Main course, Nightshade-free, Nuts, Roots, Salad, Sauce, Seeds By |
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Cauliflower Cous cous with Roasted Carrots

Finding out that cous cous is just pasta in a different shape was a big disappointment for me. This was before quinoa was a household name, and before I really cooked many whole grains (let alone knew about soaking them first), and I thought I was doing a good thing for my body by choosing cous cous over pasta.

Cauliflower Cous cous with Roasted Carrots

Once I learned more about whole grains and what on earth to do with them, I subbed in all kinds of grains for cous cous in related recipes, it’s actually a really easy thing to do, somewhat seamlessly.

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Avocado ‘Hollandaise’ with Black Garlic & Roasted Asparagus

Published on in Breakfast, Condiment, Keto-friendly, Nightshade-free, Salad dressing, Sauce By |
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Hollandaise still gives me anxiety. It takes me back to cooking school when it was always part of the practical exam and later to high end restaurants, where we had to keep it warm, but not too warm or it would split and you’d have to make it again mid-service, which was far from ideal. High food cost, chef scowls, rapid heartbeats -hollandaise-fear was a real thing, even once it became second nature. I still have hollandaise-mares.

My version of it is much more laid back, and frankly, suits my personality way better. It is totally plant-based, no eggs betting against you, and your biggest stressor will be adding the acids in time to the avocado once you cut it open so that it doesn’t oxidize. That’s not really stress though, just life.

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