Everything Slaw

Sometimes you just crave flavours and textures, on a warm afternoon as it starts to cool down with the setting sun I crave something fresh, crunchy and light yet creamy and amazingly tasty.

At this time of year salad vegetables are a plenty so you can add in or leave out what ever you like- and the dressing… well i could eat it on anything… it would go wonderful on a cold japaneese noodle salad with toasted sesame seeds and even some grilled chicken…

Everything slaw with Creamy Asian Avocado dressing


Red Cabbage



Red Onion

Bean sprouts


Coriander (mint would also be lovely)

I like to cut the vegetables in long thin pieces like a traditional coleslaw.

Toast in a dry pan a selection of nuts and seeds, I used:


Sunflower Seeds

Pumpkin Seeds

Sesame Seeds

Creamy Asian Avocado Dressing


1 small clove Garlic- finely grated

1/4tsp Ginger- finely grated

Small handful Roquette or Spinach

1Tbs Tahini

Tamari/ Soy sauce to taste

Sesame Oil

Juice 1 Lime


Optional- Chilli

Blend everything till creamy- Adjust flavours to desired taste

Add a little water to thin if you want to use as a salad dressing.



Better than Bread.

I am unsure of anything that is better than a deep dark rich moist fudgy chocolate cake with a hint of orange.

I am sure that a healthy gluten free deep dark rich moist fudgy chocolate cake with a hint of orange that uses up last nights cooked Quinoa is better.

Thanks right, its full of good protein, great fats, no gluten or dairy and packed full of flavour!

Quinoa Chocolate and Orange Fudge Cake

2 cups Cooked Quinoa

5 Eggs

1/4 cup Honey

1/2 cup Agave nectar (if you don’t have any use Honey)

1 cup Orange pulp

(left over from making orange juice- or boil whole oranges for 2hours topping up water regularly cool in the water, strain and blend)

1/4 cup coconut oil melted

1/4 cup Rice bran oil (can use Coconut oil instead)

1 cup Cocoa powder

1/2 cup Coconut Flour

1Tbs Baking Powder

pinch Salt

Mix all ingredients in a bowl till well combined. Pour into a lined cake tin and bake 180c 45-60 min. Best to check after 45min- if skewer is not coming out clean bake for longer- I trust you)


The new Vogels

I could waffle on about making bread, how satisfying it is, how good it smells, how yummy homemade bread is- but I wont.

This afternoon I was meant to go to the supermarket to get Mr Lid more Vogels, to those not in the know Vogels Bread is wonderful hearty wholemeal bread that you can actually see the grains, the goodness, the flavour.

Then I remembered an amazing looking recipe I came across a while ago- and as much as it annoys Mr Lid it was on one of the million tabs I have open at any given moment.

Its quick, very easy, healthy, by healthy i mean gluten free and packed full of good oils nut and seeds and you can adapt the recipe to what you have in the pantry. Did I mention its delicious and I can’t wait to toast it tomorrow morning smother it in butter and marmite.

Nut and Seed bread

3/4 cup Raw Cashew nuts (I actually had roasted unsalted cashews and it turned out fine)

1/4 cup Raw walnuts (you could just use 1 cup of nuts if you have them)

3/4 cup Pumpkin seeds

1/4 cup Sesame seeds (Again a cup of any seeds would be yummy)

1 cup Almond meal

Pinch Salt

6 Free range Eggs (big ones)

1 tsp Baking Soda

1 Tbs Lemon juice

60g Olive oil (again, you can substitute what ever you have-  nut oils would be lovely)

50g Rice Bran oil

Pre heat the oven to 170-180c. Line a loaf tin with paper.

Place the whole nuts and seeds in a food processor and blend till the consistency of bread crumbs. Combine the nut mixture with the Almond meal, salt and baking soda.

mix all the wet ingredients together and add to the dry ingredients.

Pour into the lined tin and bake till a knife in the center comes out clean- around 40-55min.

Let the loaf cool on a rack before eating.

Adapted from http://scandifoodie.blogspot.co.nz/2011/03/nut-and-seed-bread.html