Category Archives: vegetarian

Red Hill Supa Express

If you’re one to watch my Instagram stories you will have seen my delight in opening my gift boxes of goodies from Red Hill SupaExpress.

Red Hill is located  in Canberra, sorry Melbournians not our Red Hill, and is a one stop shop for all your healthy eating needs. There is an array of vegan, gluten free, dairy free and other health foods.  There are also items to help you live plastic free too, and help reduce our plastic waste.

Not only do Red Hill SupaExpress stock all the brands you know but items from the Canberra region and surrounds.

Even if you’re not vegan, gluten free of have any intolerances you’ll still be able to head in and grab your roast chicken, gourmet cheeses, breads, milks, deli items and of course fruit and vegetables. You can even grab some alcohol or even an ice cream.

Red Hill SupaExpress is located at Duyfken Place, Canberra and they are open 7:00am to 8:30pm Monday to Sunday.

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Healthy Pizza Bites- Chris’ Dips

Have you tried the new range of Chris’ Dips?

My favourite at the moment is the Spiced Roasted Carrot and Turmeric.
It is FULL of flavour and very moreish. It’s safe to say I’ve eaten the entire container.

The great thing about the Chris’ Dips range is they taste like you’ve just made them yourself. Fresh, light, delicious and full of all the good stuff; for example the carrot is actually visible in the dip- and it’s only 39 calories per serve!

I wanted to create something warm and tasty, yet healthy- to feel good about what I was eating!

These take no time to make and you can add whatever pizza toppings you prefer or what suits your dietary needs.

I sliced a green capsicum in half and used Chris’ Spiced Roasted Carrot and Turmeric dip as my base, topped with sundried tomato and grated Bio Cheese.

Bake in a preheated fan forced oven at 180 degrees for 15 minutes.

These are healthy, full of flavour, vegan and vegetarian, gluten free, dairy free, low in saturated fat, and perfect as a snack or as an entrée. 

They would work well at a party too, and make simple finger-food. 

I love Chris’ Down 2 Earth range, it’s great for the health conscious and next on my list is their Japanese Eggplant and Miso dip!

Best get creating!

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Vegetarian Curry Puffs

With the weather changing and the dark evenings and cold mornings upon us, a quick healthy snack is ideal when you are pressed for time.  These little golden puffs of goodness are easy to make or store for later use.

You will need:

1 Pack Quorn Soy Free/Meat Free Mince
1 small diced onion
1 jar Pataks mild curry paste
200g grated vegetables- I used carrot and zucchini
1 tsp curry powder
1 tsp chilli powder
4 sheets Puff Pastry

In a non stick pan brown the onion and spices then mx in the Quorn, making sure the onion is mixed through.
Add the grated vegetables- make sure if you’re using zucchini you squeeze the excess moisture out before adding it to the pan.

 
 
Let the mince and vegetables cook for five minutes and then add the sauce. Let the mixture bubble away while preparing the pastry.  The aromas should be beautiful and if you find the mix getting a little bit dry add about a 1/4 of a cup of water.
 
Grab your puff pastry sheets & lay a single sheet on a chopping board and use a circular cookie cutter or a can to press out circles.
 
 
Once you have cut out circles in all the pastry sheets start spooning about a table spoon of the mince mixture onto half of your circles.
 

Top each circle with it’s lid and then use your fingers to press the sides down omto each other. They should form a tight seal- but add a little bit of water with your fingers around the edge of the pastry to help them stick.
 
 

 
 
 
Once all your puffs are sealed, place then on a tray lined with baking paper and bake in a preheated oven at 180 degrees until browned and puffed.  This should take about 20 minutes.
 
 

 
Serve with a tomato or barbeque dipping sauce or enjoy them by themselves.
 
 

John’s Nuts

Nuts are a great source of essential nutrients, dietary fibre and minerals such as calcium, iron, zinc and magnesium.
A small handful of nuts can provide much needed health benefits and can actually aid in weight loss.

Roasted? Salted? Raw?

Raw nuts are always best, just like fruits and vegetables, keeping foods in their natural state do hold more nutrients for the body.

Roasted and salted nuts are just as good, although best to limit or avoid if you’re concerned about sodium content.

Nuts contain health-promoting monounsaturated and polyunsaturated fats and can help regulate cholesterol.

Being naturally low in sodium, and with high potassium levels, nuts can also assist in maintaining healthy blood pressure.

The perfect place for all your nutty-needs is at a variety-packed John’s Nuts  kiosk at your local shopping centre.

John’s Nuts stock everything. No, I’m not even exaggerating. For the sweet tooth- we all have one, or ten- there’s Turkish Delights, Chocolate Covered Sultanas, Nougat, Baklava and Chocolate Covered Raspberries. 

If it’s just a snack you’re after or nibbles needed for your next party there’s plenty to choose from at John’s. What about some delicious soy crisps (get the honey soy!!), nut bars, salted nut mixes or even cheesy flavoured cashews? 

The dried fruit range is diverse with paw paw, pineapple, dates, prunes, figs, mixed lots and sultanas.

My favourite range is the plain nuts. Although it’s not easy to decide what to fill your bag with; almonds, pistachios, walnuts, cashews, brazil nuts, hazelnuts and macadamias. I spent a while trying to decide what I wanted to take home, and what was most likely to actually make it home! There’s a few mixed types to choose from too, including chocolate and nut mixes.

The prices are good value at John’s Nuts and it’s possible to choose a range of goodies without feeling you’ve over-spent. I walked away with, medjool dates, macadamias, raw cashews, vanilla bean cashews, honey soy crisps & healthy nut bars.

You will be impressed by the customer service at John’s Nuts too. The staff are friendly, talkative and great with recommendations.  Special mention to Paul at Waverley Gardens, fresh faced and genuine with his customers. It’s down to earth service that’s rare to see.

I hope you’ll get the chance to browse and buy from the John’s range. 
Be sure to visit their website and follow them on Facebook and Instagram:
John’s Nuts.

Fruit Straps

Possibly the easiest healthy snack to make. You will need only TWO ingredients.

2 tbs honey
250g berries

Preheat a fan forced oven to 100 degrees.
Blend the ingredients to a smooth pulp.

Using a flat baking tray lined with baking paper, pour the mix onto the tray.

Smooth the mixture with a spatula so it is flat and even.

Bake in the oven for 3.5 hours or until the fruit is leathery.

Allow to cool with the oven off & door left open.

Once completely cool cut into strips, leaving the paper attached & store in an airtight container in the pantry.

 Make sure you have rolled the strips up so they don’t stick to each other when being stored.

Healthy Nutella

Homemade is always better than processed, packaged foods. Making foods yourself allows sugar and fat control. Along with what ingredients you wish to incorporate.

I decided on my version of Nutella as I was craving something sweet, but also didn’t want the added empty calories.

You will need:
2 cups raw unshelled hazelnuts
4 tbs unsweetened cocoa
2 tbs honey
3 tbs melted coconut oil

Preheat oven to 150 degrees celcius and spread the hazelnuts on a baking tray and roast for 10-15 minutes. You will know the nuts are ready when you see the skins flaking.
Let the hazelnuts cool and them rub them between a couple of sheets of paper towel to remove the skins. You may have to do this one handful at a time.

Place the nuts into a food processor and blend until the nuts create a thick butter. They will begin to release their natural oils and become liquidy.

Once creamy add the coconut oil, honey & cocoa. I used Manuka honey for added health benefits but agave or brown rice syrups would work just as well if you’re vegan.

Add any extra sweetener to your taste.

Your ‘Nutella’ will store in the fridge for up to two weeks. Leave at room temperature before spreading!