{ R E C I P E } Rainbow Kebabs

Kebab 3

[ RECIPE: RAINBOW KEBABS ]


I love vegetarian kebabs – My Dad always cooks them for me when we have a BBQ…he’s a thoughtful soul. Whilst all the rest of the family and eating meat, I sit down to a mountain of these babies and they always make me sigh with delight… and search around for more!

I love my Rainbow Kebabs to be as bright as possible – hence the name…and I always use my trusty wedding rosemary bush as the skewers. At our wedding, we gave out tiny organic rosemary bushes in recycled planter boxes as our gifts to friends and family – we did this because rosemary is for remembrance! Using rosemary as the skewers gives the vegies a wonderful flavour not to mention the aroma is divine. I’m a sucker for a good looking kebab – and these look pretty fantastic stacked up high – oozing juices and begging you to eat them!

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The recipe is simple, it just comes down to the vegies you use and the bastings you prefer…I’ve used in the past mushrooms, capsicum, zucchini, eggplant, onion and firm tofu.

This recipe is the simple version and its fun to make with any small humans who need to be encouraged to eat their vegies or their fingers to be occupied for a while!

[ the recipe ]

  • 1/2 x red onion, cut into quarters and pulled apart
  • 1/2 x red capsicum, cut into chunks
  • 1/2 x yellow capsicum, cut into chunks
  • 1/2 x green capsicum, cut into chunks
  • 1 x medium zucchini, cut into thick slices
  • Rosemary – 4 x decent small branches that are rigid enough for threading and cooking
  • Olive oil
  • Garlic
  • Garlic salt
  • Dukkah
  • Salt and pepper

[ the method ]

Ensure all veggies and rosemary branches are washed thoroughly.

Take each rosemary branch and remove 3/4’s of the rosemary leaves – leaving the tops of the branches exposed – these will be your skewers. Set the ‘skewers aside for later.

Next, cut all of the vegetables up and from then on, its simply a matter of threading them on the rosemary skewers. I always add double the amount of onion as I believe it really does add to the flavour and caramelises well when cooked.

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Once all the kebabs have been made – lay them in a dish and drizzle with oil, sprinkle with salt and pepper, garlic salt and dukkah.

On a hot grill or pan – cook the kebabs slowly – its important that the veggies cook on all sides. Turn the skewers gently to cook and caramelise as many of them as you can.

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I serve these with yoghurt dip (sometimes) and salad and they are amazing!

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If you’d like something light when others are having a meat kebab – try these little rainbows of yumminess – they even delicious in Turkish bread with yoghurt dip, fresh tomatoes and crispy lettuce!!!

Experience more rainbows in your life…

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ R E C I P E } Fish Tacos with Mango, Avocado and Citrus Salsa

 Salsa 5

[FISH TACOS WITH MANGO, AVACADO & CITRUS SALSA]


So Marky and I ( and some friends) have been away on holidays to Hamilton Island!!! OMG…fabulous…here is a little collage of our adventures…

There was oodles of delicious food, beach dwelling, peace signs in the sand, relaxation, sun bathing, swimming in lagoon coloured water, day spa treatments, a tropical storm, cocktails by the ocean, posh lunches and so much more. We packed a lot into our relaxing holiday that seemed to go on forever but it was only 10 days…it was truly magnificent.

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So we’re back…I’m glad to be hanging with my fur babies…but I do miss that dreamy island lifestyle! So for dinner I decided to keep the love alive with fish and a citrus salsa…my husband requested some fish so I decided to create this dish in honour of our return from Hamilton Island.

As I am predominantly a vegetarian (I occasionally eat fish and as such I’m labelled a Pescatarian), I thought a few recipes with fish might be great for others out there like me who have partners who like something more substantial at times!

If you love fish, tacos and the freshness of summer fruits – this little ditty is right up your alley! Crispy tacos, soft flavoursome fish and the fresh zing of salsa…what a combo!

[ the recipe ]

  • 1 x ripe mango, diced
  • 1 x ripe avocado, diced
  • 1 x ruby red grapefruit, cut into segments
  • 1/2 x red onion, cut into thin slices
  • 2 x tablespoons of coriander
  • 1/4 x red cabbage, shredded
  • 1 x lime – juiced
  • 2 x salmon fillets
  • 1 x tablespoon olive oil
  • Taco shells
  • Salt & pepper

[ the method ]

To prepare the salsa,  use a medium bowl and place the segmented grapefruit inside it and then squeeze the juice from the membrane.

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Add the diced avocado, mango, red onion, lime juice and coriander and mix well to combine. Add a pinch of salt and pepper. Slice the red cabbage and set it aside in a separate bowl for later.

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In a hot pan, add the oil and cook the fish to your liking. I cook my salmon skin side down for 4 minutes until crispy, then I turn it over gently and cook for another 4 minutes on the other side. Once cooked I break it up a little and set it aside.

Heat the taco shells…and once hot – they are ready to be assembled! Yuuuuum…this is the fun and delicious part.

On a plate I place a taco upright, add pieces of the warm fish, then a tablespoon or more of the delicious salsa and top with the red cabbage!

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This dish creates a delicious mess, so get ready to lick your fingers and walk away smiling! The combination of the sweet mango, the savoury soft avocado and the zesty lime helps break through the acidity of the grapefruit…the coriander, sweet fish and crunchy red cabbage make it all hum in unison!!!!

This really is a wonderful Summer feast and did take me back to the beaches of Hamo…

I hope you love it as much as we did…

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ S P I R I T } Being Wonder Woman

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Away on holidays its easy just to forget about life all together…

Yesterday I met an wonderful woman under the palm trees who told me about ‘her story’…she was a strong soul with a beautiful outlook – having suffered breast cancer 3 years ago.

She decided to live every day to the full, regardless of what the future held even with ongoing fear in the back of her mind.

I was struck by her strength, by her beauty and her inner calmness. I felt so privileged that she shared her story with me, on an island, under a palm tree – just two strangers trusting each other with some of our deepest secrets and fears…we are the lucky ones.

To my new friend.. this post is for you. You are the definition of ‘Wonder Woman’.

Stay you and stay quirky!

Love J x

{ S P I R I T } Unbind Your Wild – love yourself

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1. Have a technology free day.
We have a rule in our house on weekends – no electronic devices before midday – why not extend it through for the whole day or try it during the week? Connect more to people not machines and see how your life changes for the better…send a dear friend a letter in the mail – your efforts will be rewarded.

2. Be brave enough to say ‘NO’.
Stop the glorification of being busy and start saying ‘NO’ to all the never ending commitments, arrangements and expectations others have of you. The word ‘NO’ IS a complete sentence – you don’t have to justify it! Make ‘NO’ your new best friend and feel empowered about having more time for you and the things that make your soul soar. You have one life – make it count, make it matter and make it YOURS.

3. Be connected to nature.
Hug a tree, do some gardening, volunteer in a community garden or tree planting project, do a walking meditation or simply sit outside. Being in nature connects us to all living things as we energetically ‘plug into’ the calming and wise energy of the Earth. In turn we calm our bio-rhythms, lower stress levels, learn to appreciate the simple things and have a greater compassion for all living things…

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Stay you & stay quirky

Love Jess x

{ R E C I P E } Raw Apple Carrot Cakes

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[ RECIPE: RAW APPLE CARROT CAKES ]

Gluten free, Dairy free, Sugar free, Wheat free = totally amazing!


So I scurried to my lovely fruit store this morning in the dim light of the dawn, hoping not to see anyone with my dishevelled wavy hair and ‘morning appearance’ – that type of appearance that’s a dead give-away that you don’t have adequate food for breakfast – so you’ve had to race down, run in and run out of the store!!!! It’s a very ‘organic look’. I was hoping to make my favourite juice – Orange Liquid Gold because I felt like I really needed its goodness. After buying the carrots that I had run out of at home, I had a yearning for something more!!!

Oh dear…come here…get in my mouth – STAT. Raw Apple Carrot Cakes I really do LOVE you…

You’ll NEVER believe how delicious they are until you try them…and they’re easy-peasy to make!

I love these little morsels – they drive me insane when I make them. I can’t stop eating them and they are soooo good for you and often way to good to share!!!!!! Piglet alert…

A few people make these in the raw food movement – but I’ve added extra ingredients to take them to the next level. I often have three of these for breakfast…instead of a juice. I love the sweetness, the spices and the fresh vanilla bean and lemon – these two ingredients alone, really make this sing like your taste buds are at the opera…I promise!

Made with only a few simple ingredients – this really is an amazing raw recipe that has stood the test of time with any friends I have made this for…and I too have never tired of it!

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[ the recipe ]

  • 3  x apples, washed and thinly sliced
  • 2 x medium carrots, washed with the skin on
  • 1/2 x cup pecans
  • 10 x medjool dates
  • 1/2 a medium lemon zested
  • 1/2 x teaspoon ground cinnamon
  • 1/2 x teaspoon ground ginger
  • 1/4 x fresh vanilla bean (it’s very important that its fresh – it tastes divine in this recipe)

Toppings:

  • 1 x tablespoon coconut sugar
  • 1 x table spoon shredded coconut
  • 1/2 x teaspoon cinnamon

[ the method ]

After washing the carrots, place them in a high speed blender. Chop them to a fine consistency.

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Next add the remaining ingredients – the dates, the pecans, the lemon zest, the fresh vanilla bean and the cinnamon and the ginger.

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Blend the mixture to a firm consistency and then place in a bowl and set aside.

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Next, slice the apples. The easiest way to get rid of the pips is to slice the apples thinly and then tap the tap the apples to flick the pips off. This also makes a beautiful design that looks sweet when plated up.

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We are now ready to plate up. Grab a plate and place the first slice of apple on the bottom.

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Next add a generous amount of carrot filling – smoothing the surface so that it is flat for the next layer…you can also add a sprinkling of coconut if you like…

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Then repeat with another slice of apple, more carrot filling and finish with a slice of apple on top. Sprinkle the top with cinnamon, coconut sugar and coconut… AMAZINGLY DELICIOUS!!!

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The beauty of this simple dish, is when it is cut in half or segments to reveal the layers…

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Enjoy this treat anytime of the day…I bet you can’t eat just one!!!

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ R E C I P E } Juice of the Day: Orange Liquid Gold

Juice - 3

[ RECIPE – JUICE OF THE DAY: ORANGE LIQUID GOLD ]


This is my go to juice when creativity escapes me…brilliant in colour, delicious in taste and packed with amazing vitamins – and only three ingredients! What more could a juice loving girl ask for?

Just look at this baby…the deepest of orange and totally good for you and your body.

[ THE RECIPE ]

It’s simple – 50% oranges & 50% carrots, with lime added for a slick freshness.

For one standard glass I used the following quantities:

3 x small carrots

2 x oranges, peeled and cut into quarters

1/2 x lime, skin on

[ THE METHOD ]

Juice the carrots first, followed by the orange and lime.

Makes about 200ml of deliciousness!

Enjoy!

Juice - 1

Enjoy your Orange Liquid Gold…its amazing!

Remember food is YOUR fuel.

Stay you & stay quirky

Love J x

{ R E C I P E } Retro Apple Fritters for Dad

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[ RECIPE: RETRO APPLE FRITTERS FOR DAD ]

Gluten free, Dairy free, Yeast free = wiz bang amazingness!!! 


My Daddy-o (who is a chef) and I were discussing the merits of owning a retro food van, after I saw a quirky little number parked out our local beach that looked really fabulous. With the background of the ocean crashing around its 1950’s style colour scheme, fake grass out the front, stripped umbrellas and retro slatted timber outdoor furnishings to sit on…it was TOTALLY me! We began talking about this because I had just seen the movie Chef for the second time and told him he NEEDED to see it…I loved the movie…it made me want to buy a food van…I even checked out eBay to my husbands horror!!!! Bless…

My Daddy-o recalled back in the 60’s at a local market, there was a woman who used to make apple fritters out of an apple shaped van.  She had designed it to look like an apple and then painted green so it really stood out. He said that the line to this little van snaked around the market due to its popularity and the fritters were mind blowing. Straight from the deep fryer, coated in a light batter, sprinkled with cinnamon and sugar and then tossed in a brown paper bag – this sounded like heaven to me.

I left the house salivating. I dreamed of owning my own quirky van, sitting by the ocean – where I would make all my whole foods to my hearts content and give people something to really smile about…I imagined bright salads, juicy veggie burgers, crispy apple fritters and brightly coloured chia puddings being devoured amidst the crashing waves, the sun and the salty air by hungry beach dwellers.

Reality snuck in, I arrived home and realised my best option was to create a little fritter – just like my Daddy-o reminisced about…but with a healthier twist!

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So here it goes…I hope you enjoy these – they are amazing!

[ THE RECIPE ]

  • 3  x juicy apples, cored and sliced
  • 1/2 x lemon, juiced
  • 4 x eggs
  • 1 x cup lite coconut cream
  • 1 x teaspoon vanilla extract or 1/2 a vanilla bean scrapped
  • 1 x tablespoon honey
  • 1/2 x cup coconut flour
  • 1 x teaspoon gluten free baking powder
  • Pinch of salt
  • Coconut oil for cooking

Topping:

  • 1/4 x cup icing sugar (** see note below)
  • 1/4 x castor sugar (** see note below)
  • 1 x teaspoon cinnamon

** OR you could use 1/2 x cup of coconut sugar as a replacement for the icing and castor sugars

[ THE METHOD ]

Once you have washed the apples and cored them – slice each apple into 2 – 3 mm slices and place in a bowl. Once all the apples have ben sliced, pour the juice over the apples to coat them. This stops the apples going brown.

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Next mix all the wet ingredients. In a bowl whisk together the eggs, coconut cream, vanilla and honey.

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Next, in a separate bowl combine the dry ingredients and mix well.

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The next part is important as the consistency of the batter depends on the slowness of the addition of the flour. Carefully add small amounts of the flour mix to the wet ingredients and whisk to remove all the lumps. Continue until all the flour has been combined. The batter is wonderfully thick and smells like a glorious combination of vanilla and coconut. YUM.

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Next in a medium baking pan, mix the topping ingredients together and set aside.

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The cooking of our divine fritters is only moments away…OMG…divine!!!

I use 1-2 teaspoons of coconut oil to cook my apple fritters in batches. In a hot pan add the coconut oil and allow it melt. Once hot, dip the apple pieces into the batter and place gently in the pan.

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Allow the fritters to cook until the batter is set and firm in the pan, this takes about a 1-2 minutes. I test this by being able to slide the fritters easily and they keep their form. When the batter that is touching the pan starts to bubble and set, you know its done.

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These little fritters are a little tricky to flip as they will be cooked on the bottom and quite raw on the top, with the added addition of the apple. Don’t fret, it just takes practice to gently slide underneath the bottom and then gently but quickly, flip them over.

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Cook them on the other side for about a minute and then place them in your topping mix whilst they are still hot. I spoon sugar over the top of them and set them aside to plate up.

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I suggest that you cook and eat as you go, as they are super duper hot out of the pan!!!

Friends tend to drop by my house as they know where the good oil is in terms of food availability at the cooking HQ!!! I love feeding people – so its always a joy when someone drops by and they leave with a full belly. My lovely friend ‘Rachy-cakes’ dropped by and I bestowed on her a little hot juicy bundle of these straight out of the oven, on her way to collect her daughter from school – her eyes rolled with delight!!! My other gorgeous friend Leanne who called by for the afternoon yesterday, said ‘Holy-moly these are bloody delicious’…I gave her four and she could have eaten the whole batch. We feasted on these together in the sun and felt so happy!

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You can serve these with anything – but I like them on their own or with a squeeze of lemon or some vanilla bean yoghurt. My darling husband wanted ice-cream!!!

Enjoy these not so naughty Apple Fritters…I do hope my Dad approves, I’ll be making them for him next week!!!

Remember food is YOUR fuel.

Stay you & stay quirky

Love J x