#food inspo

Chilly weather calls for a delicious bowl of ancient grain oats topped with sweet fresh berries, nanas and peanut butter. Can’t believe it’s almost Friday again! The week has flown by!

Today I woke up with a sweet tooth and decided to make myself a bowl of beet berry #nicecream. I personally LOVE raw beets, but if you don’t enjoy the taste as much, steamed beets actually don’t really have much of a taste when blended with berries.

Beets are extremely nutritious and are so great for keeping the blood pressure in check, boosting the immune system, increasing athletic functionality, supporting brain health, improving the digestive system and fighting inflammation. Can’t go wrong with a good bowl of beets.

Hope you’re all having a fabulous morning!

Let the eat (a lot) of cake!

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Who says we can’t crave ice cream in the winter? 

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Natives, foraged herbs, vegetables and vanilla persimmons at the farmers market today. Such gorgeous colours!
Have a wonderful weekend everyone! Woke up to 15K wow!!!! Thanks so much for the continued support. I know I’ve been pretty absent over the last 6 months, last night I was looking through my back feed and it was really inspiring to read through everything again, reinvigorating my creativity ~ plus, being able to share amongst this community has been so helpful, progressive, colourful, delicious and fun! So thanks for everything guys! You’re the bomb! ✌️ (at collingwood childrens farm)

Vegan Sweet Potato Cheesy Pasta Bake

Serves 6

Ingredients:

750g Penne 

1 ½ medium sweet potatoes peeled and diced

handful of sage 

almond milk 

vegan butter 

silken tofu

For the ‘cheese sauce’:

¼ cup flour

2 cups water 

1 tbsp olive oil

3 cloves of garlic (finely chopped)

2 tbsp nutritional yeast 

1 tsp yellow mustard 

pinch of turmeric 

1 tsp dried basil 

1. Put a large and a medium pan of water on to boil for your pasta and sweet potato. Whilst this is coming up get cracking on your ‘cheese sauce’: 

2. In a measuring jug add your flour and water and sieve vigorously until well mixed. Put a small saucepan on a low heat and add your garlic and olive oil, allow the garlic to soften, stir often to avoid it burning. Add your dried basil to the garlic and stir for a further minute or so. 

3. Slowly add your flour solution to the pan and whisk the garlic in to the mixture. Once successfully combined, add your mustard, turmeric and nutritional yeast. Keep whisking until you have a thick white sauce-like consistency. 

4. Now your pasta should be boiling and as should your sweet potato. Make sure the pasta is al dente and the potato is soft. Sieve them both. Set aside the pasta, reserving a cup or so of the pasta water in case your sauce is too thick. Mash your sweet potato over a low heat with a tsp of vegan butter and ½ a cup of almond milk, until it’s creamy.

5. Now preheat your oven to 180*. In a large deep baking dish add crumbled silken tofu to the bottom of the pan, it should resemble ricotta. Add your cheese sauce and your mashed sweet potato then your torn sage leaves. 

6. Now it’s time to add the pasta, make sure the whole lot is well combined and seasoned with salt and pepper to your taste. Pat the top down with a spatula until even. Bake for 25-30 minutes or until crispy on top. 

7. Dig in!