Asian broth

As the cooler nights set in, soups are becoming more and more enticing to eat. This asian broth is a light soup and is filled with many nutrients from all the vegetables. It requires little cooking time so it is ideal for any night of the week.


The ginger and chili provide the broth with heat that really warms you up! I love the vegetables a little crunchy as it keeps this broth fresh and full of texture.

Winter warming

This broth will keep in the fridge in a sealed container for 1 day. Great to enjoy for lunch the next day!

Asian broth

Serves 4


  • 1 TBSP fresh ginger, grated
  • 6 cups vegetable stock
  • 2 TBSP tamari
  • 1 red chili, deseeded and finely sliced
  • 100g fresh shiitake mushrooms, sliced
  • 2 carrots, peeled and sliced
  • 1/2 Chinese cabbage, washed and finely shredded
  • 4 sprigs of spring onion, washed and finely sliced
  • 200g snow peas, washed and slice thinly
  • 200g bean sprouts, washed


  1. In a large saucepan, place the vegetable stock, tamari, ginger and chili. Bring to boil then add mushrooms and carrots. Simmer, covered, for 2 minutes.
  2. Add cabbage, onion, snow peas and bean sprouts. Simmer, uncovered, for 2 minutes. Serve and enjoy!

What is your go-to winter soup?

Superfood balls

Sunday afternoon is a great time to make healthy snacks for the week ahead. This is precisely what I enjoyed doing this afternoon. These tasty nutrient packed superfood balls are essential to have on hand to get through a busy day.

Colourful mixture

I love the flecks of red from the goji berries, it stands out against the dark, rich colour of the cacao nibs.

All rolled

“Superfood” is a term that is frequently used these days however many people do not understand the incredible health benefits these certain foods provide. Superfoods help prevent cancer and heart disease, improve digestive health, reduce inflammation, lower cholesterol, and protect the organs from toxins. So, eat up!

Healthy snack!

These will keep for up to 1 week in a sealed container in the fridge, or up to 2 weeks in the freezer.

Superfood balls

Makes approximately 23 balls


  • 1 cup walnuts
  • 1 cup cashews
  • 10 fresh dates, pitted
  • 2 TBSP coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup cacao nibs*
  • 1/2 cup goji berries
  • Desiccated coconut for coating


  1. In a food processor, place walnuts and cashews and process until crumbly.
  2. Add dates, coconut oil and vanilla, and process to combine.
  3. Add cacao nibs and goji berries, and process for 2 minutes.
  4. Shape into balls and coat in coconut.
  5. Place in the fridge for 20 minutes to harden. Enjoy!

Note: if you can’t find cacao nibs (from most health food stores) you can use dairy free dark chocolate chips

What is your go to snack during the week?

Moroccan mince and vegetables topped with hummus

I am a huge fan of moroccan dishes; the earthy spices used provide so many warming flavours and really enhance any meal. This mince recipe is such an easy mid-week dish that will definitely tantalise your tastebuds.

With winter approaching in Australia, this would be great served over some cooked quinoa or served with some fresh spelt/gluten free pita bread to scoop up all the delicious flavours.

Easy yet tasty meal

Moroccan mince with vegetables topped with hummus

Serves 1


  • 100g organic beef mince
  • 1 tsp allspice
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 TBSP coconut oil
  • 1/2 brown onion, finely diced
  • 2 mushrooms, sliced
  • 1/4 large eggplant, washed and diced
  • 1/2 zucchini, washed and diced
  • 1/2 cup spinach leaves, washed
  • 1 TBSP homemade hummus or store-bought gluten free version
  • Pine nuts for serving
  • Salt and pepper


  1. In a medium-sized frypan over medium heat place 1 TBSP coconut oil and onion. Cook for 1 minute then add mince. Cook for 5 minutes then add all the spices, salt and pepper. Remove from pan and set aside covered.
  2. In the same pan over medium heat place the other TBSP coconut oil, mushrooms, eggplant and zucchini. Cook for 5 minutes, or until soft. Add the mince mixture and spinach leaves. Cook until spinach has just wilted.
  3. Serve with a dollop of hommus, pine nuts and season with salt and pepper. Enjoy!

Do you enjoy cooking with Moroccan spices? If yes, which ones in particular?

Vegan ANZAC biscuits

As this Thursday is ANZAC Day it seemed appropriate for me to make a gluten, dairy and refined sugar free version of the traditional biscuits. I made sure I kept the traditional ingredients of rolled oats and coconut to ensure they tasted as similar to the original ones as possible.

Biscuit mixture.

As I didn’t use butter, I made them in the food processor to ensure they did not fall apart. By adding the oats in at the end this helped to maintain the shape of them.

You can make these biscuits in a mixing bowl but you may have to add more water/coconut oil to achieve the desired consistency.

All cooked

Coconut palm sugar gives the biscuits the ‘golden syrup’ taste that ANZAC biscuits are known for. This can be purchased from most health food stores.

Cooling down

This mixture made 42 biscuits, give or take a few depending of how big you roll them.

Let’s just hope they last till Thursday!

All set to be eaten

These will keep for 1 week in a sealed container in the pantry or cookie jar on the kitchen bench. Alternatively you can freeze half the batch for up to 1 month. Just let them defrost for 1 hour before eating.

You can definitely halve the mixture if 42 is too many!

Vegan ANZAC biscuits

Makes 42


  • 1 cup almond meal
  • 1 cup coconut flour
  • 1 cup coconut palm sugar
  • 1 tsp baking soda
  • 1 cup desiccated coconut
  • 1/4 cup almond milk
  • 1 cup coconut oil, melted
  • 2 TBSP 100% pure maple syrup
  • 4 TBSP water
  • 1 1/2 cup rolled oats


  1. Preheat the oven to 160C/320F and line 2 baking trays with baking paper.
  2. In a food processor, process the almond meal, coconut flour, coconut palm sugar, baking soda and desiccated coconut for 1 minute.
  3. Add the almond milk, coconut oil, maple syrup, water and process for 2 minutes.
  4. Add the rolled oats and process for 2 minutes, or until it all comes together.
  5. Form mixture into small balls and flatten with your fingers on the lined trays.
  6. Bake for 12-15 minutes, until golden, then cool on a wire rack. Enjoy!


    • Use 2 cups of coconut flour instead of 1 cup almond meal and 1 cup coconut flour
    • 100% pure maple syrup can be substituted for honey
    • The almond milk can be omitted for extra water

 Do you like to make ANZAC biscuits every year for ANZAC Day?

Vegan cake pops

In recent years, cake pops have become very popular as a substitute to cupcakes and cakes. They are a fun bite-sized way to celebrate any occasion. These are definitely a real treat and the little morsels will be devoured by all your guests!

Ingredients for cake pops

These cake pops are surprisingly quite light and I like the fact that this recipe is not overly sweet.

Rolled into 8 even-sized balls

The ‘cake’ balls are rolled in the chocolate coating twice to add that extra layer of chocolatey goodness and to ensure that the ball is completely covered.

Cake pops almost set!

Placing the cake pops upright in small cups is the best way to let the excess chocolate drip from them. I also placed them in the freezer like this to allow them to set.


These will keep in the freezer for up to 1 week in a sealed container. However, before serving remove from the freezer and leave at room temperature for 20 minutes – otherwise they will be too hard to eat!

Vegan cake pops

Makes 8


‘Cake’ balls
  • 1/2 cup raw cashews
  • 1/2 cup desiccated coconut
  • 1 TBSP rice malt syrup
  • 1 tsp vanilla extract
  • 1 TBSP cacao butter
Chocolate coating
  • 2 TBSP coconut oil
  • 1/4 cup cacao butter
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 2 TBSP rice malt syrup
  • 8 skewers
  • 1/4 cup desiccated coconut


‘Cake’ balls
  1. In a food processor, process cashews for 1 minute, or until crumbly. Add desiccated coconut, rice malt syrup, vanilla extract and cacao butter and process for 3 minutes, or until it all comes together.
  2. Form 8 round balls then place in the freezer for 10 minutes to harden (make the chocolate coating during this time).
  3. Take out of freezer and place a skewer in each ball.
Chocolate coating
  1. Place coconut oil, cacao butter, cacao powder, vanilla extract and rice malt syrup in a small saucepan over low heat. Stirring constantly for 2 minutes or until it has all melted and become velvety. 
  2. Place chocolate and extra desiccated coconut in separate shallow bowls and roll cake pops in just the chocolate coating.
  3. Place cake pops in small cups upright in the freezer for 10 minutes.
  4. Repeat the dipping process and finish by dipping the top in desiccated coconut. Place in the freezer for another 10 minutes. Then enjoy!

Note: you can substitute the rice malt syrup for 100% pure maple syrup or honey

Cake-like texture inside!

Have you every tried a cake pop? If yes, what did you think of it?