RECIPE: Coconut yoghurt – no dairy…all yummy

I like yoghurt, it’s a healthy sweet treat, with lots of goodness…but yoghurt does not like me, bloating blah feeling EVERYTIME! Added to that, commercial brands add nasties and sugar sugar sugar, then I found this post about dairy free coconut yoghurt and my interest was peaked. I bought an easiyo yoghurt maker (but u don’t need one) and made this version and I am pleasantly surprised. I got this recipe from naughty naturopath mum,

Go to the above site for more in depth info and FAQ’s

What you need…
2 cans of ayam coconut cream (no preservatives in this brand)
4 tablespoons of yoghurt (starter)*
A yoghurt maker vessel or thermos or glass bowl
Sweetener to taste

* I used jalna creamy youghurt, which means mine is not totally dairy free, but u can buy coconut yoghurt at health food stores to start this

What to do
1. Mix coconut cream, starter and sweetener in a container (I used honey which was subtle but yummy. Can use maple syrup, rice malt etc)
2. Fill easiyo with boiling water and put canister with mixture in.
3. Leave on bench for 12 hrs plus. Check consistency and taste, then put in fridge to firm up further for a few hours.

* if using another container, see naughty naturopath mums link as it’s much more comprehensive with different versions.
* save 4 tablespoons on yoghurt to start your next one, I keep mine in freezer as it gets more sour the longer it sits
* lasts for about 5 days



Salt and apple cider vinegar popcorn

I don’t buy chips (crisps) because I can’t stop eating them, especially the salt and vinegar variety. A friend of mine mentioned she made this for her kids and I just had to try it and OMG, ITS SO GOOD! It’s my new go to snack. It has the low fat popcorn (air popped), the salt (ok not so good but…shrug) and the apple cider vinegar (with the mother) and all the health benefits that comes with it. If you don’t know about apple cider vinegar, look it up, wonderful for digestion, gut issues etc.

It’s so easy to make, but has to be eaten straight away. Yes, the vinegar does soggy the popcorn, but it’s such an intense flavour that you only need a few drops and the flavour lingers for the ones that don’t have the vinegar on them.

Air popped popcorn
Apple cider vinegar (with the mother)

Generously sprinkle the popcorn with salt
Drizzle with the vinegar and toss



Recipe: mum’s spinachi stufatti (her Italian version of braised spinach)

I grew up watching her eat this recipe of greens. I call it spinach but she uses all sorts of greens, usually bitter ones like chima di rappe (sorry about the spelling but it’s an Italian translation and not a popular green) lately she has done the same thing using Chinese greens like choy sum buk choy etc. In my older age I have realised my mum is the traditional whole food cook/clean eater minus the label or movement. Fresh, real ingredients.

I used to think it was disgusting, it now it’s one of my favourite recipes. It’s so simple and so tasty and if you are eating grains, dipping your bread in the juice is divine!

What you need
A bunch of greens (dark green is best), washed and chopped into bite size pieces roughly,
Half an onion, chopped
Garlic clove, crushed
A ripe tomato, cut in chunks
Salt, be generous
Olive oil, about a tablespoon to 2
1/4 cup of water or use juice from the spinach or tomatoes

What you do
Heat a saucepan, with the olive oil
Add the onion and sauté lightly
Add the garlic and stir to combine
Add the tomato, stirring to mix
throw in the greens, salt and pepper, water and stir
Put a lid on it and
Reduce the heat to a simmer for about 10-20 minutes (10 if spinach already cooked, 20 if raw)
Check to ensure it’s not burning or needs more water, add if need be
Taste to ensure seasoning is to your liking

Serve with crusty bread, toast or crackers.



Recipe: healthy ‘tiny teddy’s’


Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from

I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.

What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1 tablespoon cacao or cocoa (optional)

What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit

Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.

That’s it, enjoy!

Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.

Recipe: Delicious choc chai banana ‘ice cream’

I’m sitting in my lounge room craving ice cream and a cup of tea, and then I thought to combine the two. Yummy! And of course I added some chocolate cacao powder. Hope you enjoy it as much as I did.

What you need
2 frozen bananas (or not frozen)
1 chai tea bag (or 2 if you want a stronger chai flavour)
1 tablespoon cocao powder
2 tablespoons coconut cream
Drizzle of honey

What to do
1. Chop bananas and add to blender
2. Rip open tea bag and add contents to blender, along with cacao and coconut cream
3. Blitz until it all comes together, scrape down sides periodically
4. Scrape down sides and drizzle honey to taste, blitz again

If your banana is not frozen, put in container and freeze for an hour before eating (if u can wait that long). Makes about 2 cups.


Recipe: Kale crisps with zaatar


an easy, tasty, superfood snack that takes only minutes to make and less to devour. This is my version, adding a middle eastern spice called zaatar that is tangy and zingy and delicious on anything in my opinion.

What you need
a bunch of kale
olive oil

What you do
1. cut the kale leaves off the stem and into bite size pieces
2. wash and spin off water in a salad spinner or pat dry
3. drizzle olive oil, salt and zaatar to taste. Be liberal with salt. toss to combine
4. spread kale on baking paper on an oven tray. spread out as much as you can.
5. bake in preheated 180 Celsius oven for 10-15 mins or until edges are Brown. I tossed mine halfway to ensure max crispiness.

That’s it. Enjoy