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MY RECIPE COLLECTION

THESE RECIPES HAVE BEEN DESIGNED AND CREATED WITH LOVE BY ME, FOR YOU. ENJOY.

 
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GELATIN GUMMIES 3 WAYS!

Consuming a good quality gelatin in your diet can do wonders for your gut health. It works by repairing the guts intestinal wall mucosal membranes and can promote the generation of gastric secretions needed for proper digestion. The brand I used is NutraOrganics which is grass-fed beef gelatin and can be purchased from the source wholefoods in smaller amounts. 


The ice trays were all purchased from Kmart for $1.50 each. 


Get creative! Feel free to use my recipe for a ratio guide and throw in what you already have at home. Your favourite smoothie will do fine. 

ALL dairy-free, gluten-free and refined sugar-free! 


Each batch will fill one tray, so double if you want to make two batches. These can be kept in the fridge for a week and are great to have on hand for sweet cravings. 



Green Cactus’ 

Ingredients

¼ cup Store-bought green pressed juice (alternatively if you have a juicer you can make your own)

1 tbsp of grass-fed gelatin 

1 tsp of stevia 


Directions 

Mix all ingredients in a small bowl and set aside for 3 mins to create a paste. Place mix into a small saucepan and whisk until the gelatin has dissolved. Do not allow it to get to a boil! 

Using a gravy boat or beaker, carefully pour into moulds and place in the fridge for 15 mins. Enjoy. 



Vitamin C pineapples 

These gummies can especially be great for kids colds, and flu’s in the colder months

Ingredients

1/3 cup of store-bought orange/mango pressed juice 

1 ½ tsp of vitamin C powder

1 tbsp of grass-fed gelatin 

1/3 cup of filtered water


Directions

Mix the water with the gelatin and place in a saucepan on low heat. Mix with a whisk until the gelatin has dissolved — meanwhile, combined juice and vitamin c powder in a small bowl. When the gelatin has dissolved, add to the small juice bowl. Using a gravy boat or beaker, carefully pour into moulds and place in the fridge for 15 mins. Enjoy. 



Berries and cream unicorns 

Ingredients

1/3 cup of raspberry puree 

1/3 cup of coconut cream 

2 tbsp of grass-fed gelatin 


Directions

Mix the raspberry and 1 tbsp of gelatin and place in a saucepan on low heat. When the gelatin has dissolved place into a beaker and carefully pour into moulds 1/3 – ½ the way. Place into the freezer for 5 mins. 

Mix remaining gelatin to coconut cream and place on low heat, whisking until dissolved. Take the mould out of the freezer and pour onto the raspberry layer. 

Place in the freezer for another 15 mins. Enjoy. 

 

QUINOA PUMPKIN SWEET POTATO CURRY


Ingredients

-    1 large sweet potato, diced into small pieces

-    I small kent pumpkin quarter, diced into small pieces

-    1 cup of rinsed quinoa

-    1 can of chickpeas

-    1 brown onion roughly chopped

-    1 tsp minced garlic

-    3 cups of vegetable stock/bone broth

-    1 can of coconut milk or cream

-    1 tsp of ground ginger

-    1 heaped tsp of curry powder

-    1 tsp cumin

-    1 tsp turmeric


Garnish with coriander, chopped cashews, and Greek yogurt


Directions

- Place pumpkin and potato to a large bowel and cook in the microwave 5 minutes or until slightly soft

-    To a stove, add quinoa and chickpeas with 2 cups of water and bring to the boil. Reduce heat and leave until quinoa has absorbed most of the water.

-    In another large pot, add onion and garlic with a nob of coconut oil and cook until transparent.

-    Add all of the dried herbs and stir for a further minute

-    Add coconut milk, stock, quinoa, chickpeas, and microwaved vegetables and bring to the boil

-    Reduce heat and cook for an additional 10 minutes. Quinoa should be well absorbed.

-    Serve with garnishes.

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QUICK AND EASY SUMMER PORTABELLO MUSHROOM BURGERS

(makes two burgers)


These make a perfect summertime dinner cooked on the BBQ and altered with your favorite burger ingredients!


Ingredients

-    4 Portobello mushrooms (stems removed)

-    1 tbsp Olive oil plus extra for grill

  • 1 tsp minced garlic

-    1 tsp dried oregano

-    Your favorite store-bought vegetable burgers (I used Veggie Magic brand from my local IGA)

-    Handful of rocket

-    Avocado (mashed)

-    Whole egg mayonnaise

-    Beetroot slices


Directions

-    In a shallow bowl, add olive oil, garlic, salt, and oregano and mix

-    Brush oil and herb mix to the mushrooms

-    In one large frypan or BBQ, add the mushrooms and vegetable pattie’s

-    Cook until the mushrooms have softened and the veggie burger is cooked through

-    To assemble, add mayonnaise to bottom mushroom, then the veggie burger, avocado, beetroot, rocket and finally the top mushroom.

-    Serve alone or with a bowl of sweet potato fries.

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ROASTED ATLANTIC SALMON AND CAULIFLOWER SILVER BEET RICE

You can get a good quality Atlantic salmon from ALDI supermarkets in the fresh and frozen section.

-    ½ silver beet bunch

-    ½ cauliflower

-    2 Atlantic salmon fillets

-    2 shallots

-    Mint

-    Basil

-    1 tsp. cumin

-    1 tsp. chili flakes

-    Lemon slice to serve



1.    Preheat oven to 160 degrees. Place salmon on a tray, skin side up with skin cut lengthways 1 cm apart and cook for 15 minutes. 

2.    Place cauliflower and shallots into a food processor and blend until fine. Place into a fry pan on medium heat and season with salt, pepper, and cumin.

3.    Blend washed silverbeet in a food processor to a fine consistency. Add to the cauliflower.

5.    Cook for 10 minutes until transparent, then add roughly chopped mint and coriander.

6.    Serve together with a slice of lemon and chili flakes.

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STUFFED ZUCCINIS

Ingredients

  • 1 or 2 large zucchinis cut in half

  • Parmesan cheese 

  • 500g mince of choice

  • 6 cloves of garlic diced

  • 1 onion diced

  • Salt & pepper

  • Generous handful of chopped herbs (whatever is in season – right now is basil, parsley or oregano)

  • ½ red capsicum

  • 2 cans of chopped tomatoes


Method

  1. Split zucchinis lengthways

  2. Scoop out flesh with spoon and roughly chop

  3. Add onion, garlic, mince, salt & pepper and zucchini flesh to a fry pan with olive oil

  4. Add chopped herbs

  5. Stuff the zucchinis shells with mixture

  6. Sprinkle with parmesan cheese

  7. Add tomato to the baking tray

  8. Place on baking tray and cover with foil

  9. Bake in the oven at 180 degrees Celsius for 1 hour

  10.  Remove foil and bake for a further 20mins

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RED VELVET SKIN SMOOTHIE BOWL

These foods are high in antioxidants, especially the beets which are also an excellent source of folate, potassium, nitric oxide – also responsible for improving cardiovascular health.


½ frozen banana

Handful of frozen raspberries
½ cup of dairy-free milk of choice (coconut, almond, rice)

1 tbsp of Cacao powder

½ an avocado

1 sml boiled beet


Optional:

Vanilla protein powder


Toppings – choice of:

Coconut chips

Chia seeds

Flaxseeds

Cacao chips


Tips:

  • Freeze your bananas to save them form spoiling

  • The avocado gives the smoothy the “velvet” consistency, however alternatively this can be substituted with protein powder for added thickness.

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PREGNANCY SNACKS AND SWEET POTATO FRITTATA RECIPE

Hunger can strike instantly between meals, so it is essential to be organized with snacks when this arises. By making sure there are snacks on hand ready that are high in complex carbohydrates and protein to fill you up.


Some great snack ideas include:

•    Boiled eggs

•    Homemade granola breakfast bar (recipe coming soon)

•    Smoothies with vegan/vegetarian protein powder

•    Trail mix (dried fruit and nuts)

•    Humus with brown rice crackers


Sweet potato frittata mix

Ingredients (aim for organic where possible)

•    One large sweet potato diced into small pieces

•    Broccoli chopped

•    Spring onions finely chopped

•    Cherry tomatoes

•    Eight eggs

•    ¾ cup parmesan cheese (do not substitute for soft cheese)

•    Salt and pepper

•    Baby spinach


Directions

•    Preheat oven to 200 degrees

•    Place chopped sweet potato in a microwave for 3-5 minutes until soft

•    In the meantime, sauté the spring onions in a frying pan until softened

•    Whisk together eight eggs, parmesan and salt, and pepper

•    Add broccoli to fry pan until cooked through, then add spinach until weltered down

•    Pour egg mixture onto oven proof tray, then add all of the remaining ingredients.

•    Cook for 20-25 minutes

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MARY ROSE'S SUMMER STRAIGHT FROM THE GARDEN SALAD

Ingredients

-    200g garden peas

-    300g sugar snapped peas

-    One stock cube

-    ¾ cup quinoa

-    1 cup of mint leaves

-    100g Greek feta

-    400g pumpkin (cubed)

-    50g chopped almonds

-    Salt


For the dressing

-    ¼ cup lemon juice

-    ¼ cup olive oil

-    2 teaspoons of Dijon mustard

-    ¼ cup apple cider vinegar


Method

-    Mix the salad dressing ingredients in a small bowel

-    Bring a large pot to a boil with a pinch of salt, then add both peas in and cook for 2 minutes.

-    In another pot, bring 1-1½ cups of water to a boil with the stock cube and quinoa. Reduce to a simmer and cook until the quinoa is tender.

-    Add the dressing to the peas, mint, and quinoa to serve, topping with the almonds and feta.

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PUMPKIN AND RICOTTA GNOCCHI

Ingredients

-    300g pumpkin, cut into chunks

-    ½ cup ricotta (full fat) – smooth (not solid), found in the dairy section.

-    1 egg

-    1 ¼ cups of plain flour

-    salt & pepper

-    sage leaves (all in packet) 

-    2 tbsp tarragon, chopped

-    50g butter

-    parmesan, to serve.


Instructions

-    Begin by boiling the pumpkin until soft

-    In the meantime, line a colander/sieve with paper towel

-    Once the pumpkin is soft, drain and mash with hand masher.

-    Place pumpkin on the paper towel and leave for 5 minutes (this step removes all of the moisture out of the pumpkin to allow for a perfect dough).

-    Once drained, add ½ cup pureed pumpkin to a bowl. Add flour, egg, salt, and pepper and mix with a wooden spoon (may need to add more flour if too sticky)

-    Once well combined, place dough on a bench dusted with flour.

-    Roll dough into a thin log and cut desired gnocchi sizes

-    Boil water in a medium-sized saucepan

-    Once boiled, add gnocchi pieces. Taking them out as they reach the top surface.

-    Heat a frypan on medium heat

-    Add butter and herbs and leave for 1 minute

-    Then add cooked gnocchi pieces and fry until golden on some sides (approx. 4 mins).

-    Serve with Parmesan.

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BLACK RICE COCONUT PUDDING

Makes 3-4 serves

This is a delicious summer breakfast that is super high in antioxidants, fibre and protein. Everything you want from a nutritious breakfast!


Ingredients

  • 1 cup of black rice (I used forbidden rice brand)

  • 3 cups of water

  • 1 can of coconut milk

  • Sliced mango

  • Coconut chips


Method

  • Begin by soaking the in water rice overnight

  • Once soaked, place 3 cups of water in a saucepan and bring to the boil.

  • Simmer for 45 mins

  • Once cooked pour cream over the rice and mix through

  • Serve with mango and coconut chips!

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GRAIN-FREE BLUEBERRY MUFFINS 

makes 12

Ingredients

2 cups of almond meal

1 cup of coconut flour

2 teaspoons of baking powder

½ cup of melted coconut oil

4 eggs (lightly beat)

½ cup of almond or coconut milk

2 tsp of cinnamon

1/3 cup of maple syrup

1 scraped vanilla pod (alternatively 1 tsp vanilla essence)

2 cups of blueberries

1 cup of shredded coconut

  

  1. Preheat an oven to 180 °C

  2. Line a muffin tray with muffin patty pans

  3. In a large bowel, mix together almond meal, coconut, flour, cinnamon and baking powder with a wooden spoon.

  4. Add wet ingredients – eggs, maple, coconut oil, milk and vanilla and mix well until there are minimal lumps.

  5. Fold in blueberries

  6. Spoon mixture into the lined muffin tray and top with extra coconut

  7. Cook until golden – undertake clean skewer test.

  8. Serve warm with your favorite spread!

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SALTED CARAMEL SLICE

Ingredients


½ cup of walnuts and almonds

Maple syrup

Coconut oil

Raw cacao powder

½ cup of coconut milk

1 ½ cups of dates

himalayan salt

baking paper


You will need a food processor and an approximate 20cm x 10cm tray. Don’t worry about washing it between mixing the separate layers.


Method


For the base

Using a food processor, blitz the nuts, 2 tbsp of coconut oil, 1 tbsp of cacao powder and 1 tbsp of maple syrup to a smooth paste. Smear over the bottom of the lined tray. Place in the freezer.


For the middle

Place coconut milk, ½ cup of coconut oil, ½ teaspoon of salt and the dates in the food processor. This may take up to a few mins to properly blitz together.

When combined, place on top of the base layer then back into the freezer.


For the choc top layer

Place 2 tbs of cacao powder, 2 tbs of coconut oil and 1 tbsp of maple syrup in the food processor until it forms a smooth paste. Spread over the middle layer and season with salt. Place in the freezer for a couple of hours then serve.

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SLOW COOKER VEGAN THAI PUMPKIN SOUP

Ingredients

Roughly 1.3 kg of Kent pumpkin or two quarter pieces
1 white potato, peeled, chopped in half
1 carrot, peeled, chopped.
1 onion, roughly chopped
1 can of coconut cream/milk
1 tsp of cinnamon
1 tsp of cumin
3 cups of vegetable stock

Directions

  1. Cut skin off pumpkin and place on a roasting tray with some olive oil.

  2. Place in an oven on 180°C and lightly roast for 20 mins.

  3. In the meantime, place remaining ingredients into a slow cooker on low heat and season with salt and pepper.

  4. Add pumpkin and cook for approximately 6 hours.

  5. With a stick blender or in batches in a blender, blend entire content of the slow cooker and combine.

Serve as desired with bread, yogurt, parsley or alone!

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VEGAN CAULIFLOWER AND POTATO CURRY

Ingredients

2 potatoes – peeled and cut into cubes

1/2 cauliflower floret – roughly chopped

1 brown onion – diced

4 garlic cloves – minced

1 nob of garlic – peeled and grated

1 can of chickpeas

1 can on coconut milk

1 cup of vegan/vegetarian stock

2 tsp turmeric powder

2 tsp cumin seeds

1 tsp ground cumin

1 heaped tablespoon of curry paste (I used masaman)

2 tablespoon of tomato paste


Instructions

1.    In a large dish, fry onion with olive oil on medium heat for 2 mins

2.    Add garlic and cook for a further 2 mins

3.    Add cauliflower, potatoes, chickpeas, and spices, salt, stirring through for a minute until the vegetables are well coated in the spices.

4.    Pour in the milk and stock, adding the pastes along with it.

5.    Bring to the boil, then reduce heat to a simmer.

6.    Cook for 20 mins or until vegetables are soft.

7.    Serve with brown rice, quinoa, coconut yogurt and coriander!

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MONDAY GREENS STIR-FRY

I love having this after a big weekend of indulging. It contains may green bitter vegetables which are fabulous liver detoxifiers!


Ingredients

A variety of your facourite greens. I used:

  • 1 Zucchini

  • Broccolini

  • Chard

  • Cabbage


  • onion (diced)


  • 1 small eggplant chopped

  • 1 chili (diced)

  • ¼ cup of oyster sauce

  • ¼ cup tamari

  • 1 cup of brown rice or quinoa


Directions

  • Heat up a wok on medium heat

  • Cook brown rice as you usually would in your rice cooker or on the saucepan

  • Place onion with chili into the wok with 1 tbsp coconut oil and cook until transparent

  • Add zucchini, broccolini, eggplant and cabbage to the wok and cook until soft (approx. 10 min)

  • Add chard, tamari, oyster sauce and cook until the chard has wiltered down

  • Serve on top of a bed of brown rice

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RASPBERRY COCONUT SPRING POPSICLES

Ingredients

· 6 popsicle trays/moulds

· 1 ½ cups of tinned coconut cream

· 1 cup of fresh raspberries

· 1 tbs of chia seeds

· 1 tbs of roughly chopped mint leaves

· 2 tbs of maple syrup


Instructions


1. Blend coconut cream, chia, maple syrup and mint leaves in a blender for a few seconds.

2. In the place of the mould half of raspberries at the bottom

3. Pour coconut mixture over the raspberries, filling about ¾ way full.

4. Place remaining raspberries on top ensuring they are submerged in the mix

5. Set for a minimum of 6 hours in the freezer.

6. Carefully pull out popsicles and enjoy!

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SLOW COOKER LOADED SWEET POTATO BOATS

Ingredients

  • 4 sweet potato

  • 1 can red kidney beans

  • 1 can of lentils

  • 1 can diced tomatos

  • 1 can of corn

  • diced onion

  • 1 tsp minced garlic

  • 1 tsp cumin

to serve:

  • Avocado

  • Coriander

  • Sour cream/Greek yogurt


Directions

Place Sweet potato’s in the slow cooker on low and leave for 4-6 hours.


In a saucepan sauté diced onions with garlic and cumin until transparent (option to add chili if on hand). Add the beans and stir for a minute. Add the tomatoes and cook on medium heat until flavours are well combined (approx. 20 mins).


Serve beans on top of potato’s with avocado, cream/yogurt and coriander.

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