Quinoa Salad

Recipe from Lola Berry

What you need:

  • 1 cup red quinoa wholegrain, rinsed
  • 6 roma tomatoes, finely diced
  • 100g baby spinach leaves, shredded
  • ¼ spanish onion, finely diced
  • 1 large beetroot, peeled and grated
  • Juice and zest of 1 lemon
  • Dried cranberries, small handful
  • 1 tbs sunflower seeds
  • 1 tbs pepita pumpkin seeds
  • Pinch sumac

What you do:

  1. Get one cup of red quinoa and cook the same way you would cook rice or according to packet instructions. To do this, simply put your quinoa into a pot and cover it with 1 1/2 cups of water. As the quinoa cooks you’ll notice they look like they grow little tails, this is completely normal. The quinoa gets to about triple its size. When it’s ready, the quinoa will look light and fluffy and there shouldn’t be any leftover water. This cooking process takes me about 15 minutes, leaving 5 minutes to let the quinoa stand and fluff with a fork, but you can soak the quinoa beforehand – this will decrease its cooking time. Add the tomatoes, baby spinach, salad onion, grated beetroot, dried cranberries and sunflower seeds. Toss and add agave dressing. Finish with a sprinkle of pepitas and sumac.

Agave Dressing:

  • juice of 1 small lemon
  • 3 tbs tamari (wheat free soy sauce)
  • 1 tbs agave
  • splash of apple cider vinegar

The best thing to do with this salad is use vegetables that you already have in your kitchen. Not only do you get your favourite vegetables, but you save some money and avoid wastage!

Recipe by Adele from Vegie Head

Makes 8 Croquettes

What you need:

  • 4 cups diced pumpkin
  • 1 tsp coconut oil
  • 1/2 cup kale, torn into bite sized pieces
  • 1/2 cup almond meal
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds
  • Pinch of salt and pepper to taste
  • 1 tsp chilli flakes (optional)
  • 1/2 tsp cumin powder
  • 1 tsp turmeric 

What you do:

  1. Pre-heat oven to 200ºC
  2. Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes
  3. Bake pumpkin for 45-60 minutes or until tender
  4. When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds
  5. Stir in salt, pepper, chilli flakes, cumin and turmeric
  6. Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale
  7. Use a little bit more mix to cover the kale, and continue to make croquettes until finished
  8. Bake for 15 minutes on an oven tray until firm
  9. Serve with green salad and dip

Popeye Salad

Recipe by Polly Noble
What you need:
  • 11⁄2 Cups tightly packed spinach leaves 1⁄2 Ripe avocado, sliced
  • 6 Baby tomatoes, halved
  • 1 Spring onion, peeled and chopped
  • 1 Tablespoon sunflower seeds
  • 1⁄4 Cup handful cashew nuts


  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 Teaspoon apple cider vinegar 1⁄2 Teaspoon salt

What you do:

  1. Wash the spinach thoroughly and pat dry with kitchen towel or place in a salad spinner to remove any excess liquid.
  2. Place spinach in a bowl and add the remaining ingredients.
  3. Mix all dressing ingredients together, drizzle over the salad and serve.

Protein Power Salad

What you need:

  • 2 cups cooked quinoa
  • 1 tin organic mixed beans
  • 2 handfuls spinach
  • 1 large carrot, grated
  • 1 tablespoon extra virgin olive oil
  • 1tablespoon tamari

What you do:

  1. Heat up quinoa in pan (or small pot) with a touch of filtered water.
  2. Add beans, spinach and carrot and mix.
  3. Sprinkle olive oil and tamari and serve.
  4. Garnish with fresh parsley or coriander.

 What you need:

For the salad

  • 1 head of cos lettucs
  • 2 handfuls of bean sprouts
  • 1 handfuls mung beans
  • 1 large cucumber
  • 2 handfuls fennel leaves
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds

For the dressing

  • Juice of half lemon
  • Juice of half lime
  • 1 tablespoon of apple cider vinegar
  • Pinch of Celtic sea salt
  • ½ tablespoon flaxseed oil (or extra virgin olive oil)
  • 1.5 tablespoons tahini

What you do:

For the salad

  1. Chop lettuce, cucumber and fennel and add to large bowl.
  2. Add bean sprout, mung beans, sesame seeds and sunflower seeds and mix to well combined.

For the dressing

  1. Add everything into a bowl and mix with fork until combined and creamy.

15 Hour Slow Roast Lamb

At my last workshop, we slow cooked three legs of lamb for fifteen hours. One leg of lamb was cooked in my slow cooker and two in my oven. It tasted out of this world and was totally worth the lack of sleep caused by the fact that I was so scared that I would burn the house down (even though the oven was set at only 80 degrees).

Anyway, many of you have seen the photos and have been asking for the recipes so here it is.

For The Lamb

  • Season the lamb leg with preferred herbs and spices (we used Ovvio Organic Herbs)
  • Place in the oven or slow cooker on 80 degrees for a minimum of eight hours.

For The Vegetables

  • Cut any root vegetable into chunks and throw everything into a baking dish.
  • Sprinkle melted coconut oil all over the veggies.
  • Place cauliflower in a separate baking dish and sprinkle with homemade dressing (organic butter, 1 teaspoon turmeric, 1 teaspoon cumin, pinch of salt, juice from 1 lemon).

For The Salad

  • Throw together any greens you have on hand.
  • Sprinkle with homemade salad dressing (olive oil, pinch of salt, juice from 1 lemon, 1 tablespoon apple cider vinegar).

Enjoy. Let me know how it turns out!

Tag me in your photos if you make this delicious feast.


Lamb Stew

After my weekly trip to the Eveleigh organic market on Saturday I came home to whip up something new, special, paleo, and super yummy.

This Lamb Stew is super easy to make and packed with nutrients.

What you need:

  • 2 lamb shanks (preferably grass-fed, & grass-finished)
  • 1 carrot
  • 1 zucchini
  • 2 stalks of celery
  • 1 large garlic clove
  • 1 large onion
  • 200g pumpkin
  • 1 beetroot
  • 1 leek
  • 1-tablespoon salt
  • Pepper (to taste)
  • 1-tablespoon apple cider vinegar
  • 2 tablespoons butter
  • Bay leaves (to taste)
  • Filtered water

What to do:

  1. Place lamb in slow cooker.
  2. Cut up carrot, zucchini, celery, garlic, onion, pumpkin, beetroot and leek into large chunks and place in the slow cooker.
  3. Add enough filtered water to cover the shanks.
  4. Add salt, pepper, apple cider vinegar, butter and bay leaves, and cook on low heat for 6 hours.

The reason we add the apple cider vinegar, is because it encourages the nutrients from the bone marrow to seep out. The marrow is packed with the good stuff and is extremely nutrient dense.


Veggie & Quinoa Salad

Here’s another lunch idea I whipped up last minute. With a bit of last night’s leftover din dins and some fresh salad, with shredded coconut sprinkled over the top. YUMO

What you need:

  • 2 stalks of celery
  • 2 carrot
  • 1 cucumber
  • 5 lettuce leaves
  • ½ green capsicum
  • ½ cup cooked quinoa
  • Last night’s leftovers: Lightly steamed, pumpkin, parsnip, turnip and beans
  • Himalayan salt
  • Olive oil
  • Organic shredded coconut

What you do:

  1. Cut up celery, carrot, cucumber, lettuce and capsicum.
  2. Toss in quinoa and last night’s veggies.
  3. Sprinkle over a pinch of Himalayan salt, olive oil and shredded organic.

Goji Salad

Don’t you love it when you’re working away then you realise it’s lunchtime and you have ‘nothing’ to eat. That’s when I let my creative juices flow! I whipped up this Quinoa & Goji salad in less than 5 minutes, with no recipes and what ever I had on hand. It was super easy and possibly one of the nicest salads I have ever had.

What you need:

  • 1 cucumber
  • 2 stalks of celery
  • ½ green capsicum
  • 5 lettuce leaves
  • 1 small green apple
  • 1 tablespoon goji Berries
  • ½ cup of cooked quinoa

For the dressing:

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon flaxseed oil

What to do:

  1. Cut up cucumber, celery, capsicum, lettuce, and apple and throw into a large bowl.
  2. Add quinoa and goji berries.
  3. Sprinkle over your dressing.



Spreen Salad

I am so excited by the arrival of Spring I could jump for joy. I have been craving balmy nights, morning beach walks and swims (even though I did this in winter). It’s just nice to not freeze my little tushie off. There are so many great things about the arrival of Spring, especially all the exciting fruit and vegetables that are now in season. Eating in season is very important! Because if it ain’t in season where the heck are they getting it from? Something to think about!

As a result of my recent inspiration I have been cooking up a storm and trying all new and different recipes. This Spring Green Salad aka Spreen Salad was inspired by my beautiful friend Tegan Haining over at Happy Healthy Hot. This delish salad compliments any dish. We slow cooked lamb (for 7 hours) and added this salad on the side.. mmmmm YUMO

Here’s how to make this recipe.

What you need:

  • 1 bunch of broccoli
  • A hand full of broad beans
  • 2 stalks of celery
  • 1 cucumber
  • 1 green apple
  • 1 bunch of Fennel
  • Organic goats yogurt
  • Himalaya Salt

What you do:

  1. Lightly steam the broccoli and broad beans.
  2. Cut up the celery, cucumber, apple and fennel and add to a salad bowl.
  3.  Add the broccoli and broad beans.
  4. Sprinkle over the yogurt and salt and mix.

What’s your fav spring salad recipe?