Monthly Archives: May 2014

The humble pepita – and what to do with it


If someone told me only a few months ago that I would eat pepitas every day, and worse, that I would LOVE them, I’d have told them they were dreaming. But I do love them!

They started off as a filler in my muesli, but I grew an odd affection for the crunchy little seed and their bright green pops of colour in my breakfast each morning. So I started putting them in other things. Sprinkling them in my salad and egg mountain bread wraps. Scattering them in salads. Baking them into quiches. I even started invigorating them! Now, I have started toasting them with tamari – a tasty, nutritious snack that takes ten minutes to make (instructions below) and is a refreshing change from trail mix. It’s the new ‘salted peanuts’, and the tamari lends the pepitas a lovely savoury, Vegemite-y flavour. Continue reading

And I’m not even Paleo: A delicious 5-minute healthy chocolate mug cake

The gorgeous 5-min healthy chocolate mug cake, image courtesy of An Edible Mosaic.

The gorgeous 5-min healthy chocolate mug cake, image courtesy of An Edible Mosaic.

I recently discussed my concern that the language we use in relation to particular diets (vegan, gluten-free, paleo, sugar-free etc) may contribute to furthering the stigma against those diets, because they focus on which foods are absent, rather than which delicious ingredients are included.

This 5-minute chocolate mug cake from An Edible Mosaic proves my point.

It fits the paleo, gluten-free, grain-free, refined sugar-free and dairy-free criteria. And it’s delicious. AND nourishing, with ingredients such as eggs, cacao, ground nuts and seeds. Continue reading

Upside-Down Lemon Pistachio Cheesecakes

Well I don't get to use my shot-glasses for alcohol anymore, so...

Well I don’t get to use my shot-glasses for alcohol anymore, so…

After my budget rage earlier this week, this is a little more cheerful! I made these little upside-down lemon pistachio cheesecakes at my Mostly Fructose-Free Mother’s Day High Tea last Sunday. Now that I’ve discovered these unbaked cheesecakes, I don’t need to go back to the old days of making them with refined white sugar and thickened cream. Plus these are super easy.

As these cheesecakes use greek yoghurt, they also provide a sneaky way to get my son, and my husband, to eat this nourishing product (which they otherwise don’t like). Continue reading

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