Tag Archives: wholefood

Purple Carrot, Leek & Ginger Soup


Everyone has heard of, made or tasted a Carrot & Ginger at some point in their life (i hope) and there is no denying that it is quick, easy, nutritious & most delicious.
In the last 2 weeks i have been on a carrot mission.  Re-invented 3 times, i am now 100% positive that this is the most delicious version of a Carrot & Ginger Soup i have made to date.
In the past i have always used orange carrots, until a few days ago – on a Thursday, a regular stop by at my favourite organic supplier “Paddock” … stumbled upon a sea of beautiful delicate purple carrots. Inspired as i walked through organic heaven i quickly filled up my basket & wondered home. Instead of using onion i opt for Leeks. The Leek is a member of the onion family but is much more mild, so for all you who aren’t a fan of the strong flavoured onion, leek is a perfect substitute. Not to mention it contains a high percentage of dietary fiber, Vitamin A & Folic Acid.
This soup pairs perfectly with a dollop of sour cream or yogurt but as this will be a vegan recipe i decided to go with a walnut, garlic & cilantro pesto with a sprinkle of onion shallots.
Happy cooking peeps xOx
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1kg chopped purple carrots (wash, leave the skin on)
1 piece of fresh ginger about 3 inches long
1/2 cup of freshly squeezed naval oranges
3 cups vegetable stock
1 leek
2 tbsp olive oil
1 shallot
1/4 cup of walnuts
3 tbsp olive oil
Juice of 1 lemon
4 garlic cloves

1/2 cup of cilantro

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Heat the oil in a large saucepan over medium heat. Add the leek and ginger and cook, stirring occasionally, until soft and fragrant & golden. Add the carrots, stock, and orange juice. Make sure you increase the heat to medium-high and bring to a boil.
Reduce the heat to low, cover the pan, and let simmer until the carrots are very tender, around 30 minutes.
In the meantime – prepare your tasty vegan pesto. Add all ingredients into a food processor & chop finely. Make sure the walnuts are still chunky. Always taste your food, use your palate and add more ingredients if desired.
In a saucepan – fry off some shallots in some olive oil until crispy & golden. Set aside.
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You can use either an immersion blender to puree the soup in the saucepan, or, let the soup cool, then puree it in a blender or food processor. (see above)
If the soup is looking too thick add some water & blend some more.
To serve the soup warm, reheat it gently over medium-low heat.Garnish the soup with a spoonful of pesto and a light sprinkle of Himalayan pink salt before serving. I like to add a touch of fresh cilantro – or go crazy, This culinary herb is high in vitamin k which helps detoxify the body by purifying the blood. Studies have shown cilantro can reduce anxiety & insomnia. (This herb should be a staple in your kitchen)
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This soup tastes delicious served chilled, so keep the leftovers. Refrigerate up to 5 days.
Happy eating is a happy soul.
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6 Seed Soda Bread

5 seed soda bread

Two things come to mind when winter starts to settle in. Soup, and ofcourse, BREAD.

I’m not one to eat a lot of bread, and if i do i always opt for one packed with grains, wholemeal flour and/or Spelt.
Spelt is a wonderfully nutritious whole-grain with a deep nutty flavour & doesn’t seem to cause sensitivities in many people who are intolerant of wheat, so if you suffer from bloating and nasty digestive discomfort – spelt is a positive solution for your tummy.
This recipe was inspired by 101 Cookbooks  Soda Bread Recipe.
I decided to make mine vegan friendly by modifying a few ingredients. I used half part almond milk and half part water to bind the ingredients. It’s packed with flaxseeds, seasmeme seeds, pumpkin seeds, sunflower seeds, fennel seeds and chai seeds.
Wholesome, quick, easy & absolutely delicious, this bread is the perfect condiment dipped into a hearty soup and oh so scrumptious with a generous smear of Vegemite.
– Happy Baking –
5 seed sode bread
Six-seed soda Bread Recipe

2 1/2 tablespoons EACH sunflower seeds, pumpkin seeds, sesame seeds, chai seeds, flax seeds
1 teaspoon fennel seeds
1 3/4 cup organic spelt flour
2 cups  organic unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
1 cup organic almond milk
3/4 cup filtered water

Preheat your oven to 400F / 205C and place a rack in the center of the oven.
Organize a tray with baking paper and lightly flour the surface.
In a small bowl combine all the seeds and set aside.
Sift the flours, baking soda, and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the almond milk & fiiltered water, and stir until the dough just comes together. If your dough is looking a little dry, don’t hesitate to add an extra splash of almond milk. Lightly flour a clean surface on your bench and place the dough into the surface gently kneading it until it feels loose, work quickly (around a minute) as you need to get it in the oven whilst the baking soda is working.
Place the dough on your lightly floured baking sheet and with a serrated knife mark it with a deep cross across the top, cutting two-thirds of the way through the loaf. Brush with almond milk and sprinkle with the remaining seeds make sure you really stuff the cracks!
Bake for 35 – 40 minutes, or until the bread is golden crusted on top and bottom . Cool on a wire rack.
Makes a single loaf.

Prep time: 10 min – Cook time: 40 min

Feel free to experiment with different seeds and flour. Be inspired!
Create & Bake.
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5 seed soda bread 2

Raw Seaweed Wrap


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Who needs sushi that’s loaded with excess carbohydrates and sugar when you could be making and consuming these guys!

Highly nutritious and ready within 10 minutes.
100% Raw Vegan 
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Mushrooms (experiment with varies types)
Fresh Chilli
Fresh mint
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Slice your sheets of seaweed into desired sizes.
Grate/slice the cucumber, mushroom, avocado & carrot, place onto the seaweed 1/4 down. Finely chop some chilli, ginger and mint. Sprinkle on top with a squeeze of lemon, Wrap it up and that’s it! A simple delicious soulful nutritious snack or lunch.
Now you try it 🙂
Why you should be including seaweed in your diet:
Not only is seaweed one of the natures most mineral-rich vegetables,  but there has been research into its medicinal properties, as well. Seaweed has traditionally been used to cure a variety of maladies in Ireland and Scotland, and Japan’s low rate of breast cancer may be traced to the fact that the Japanese eat a great deal of seaweed. There have also been studies proven that seaweed has killed cancer cells in lab experiments, though research is still ongoing.
So why not add a little seaweed into your life.
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