Spicy Thai Braised Tofu

I just made this delicious dish of Spicy Thai Braised Tofu, which literally had my mouth watering. You wont be disappointed. It’s a beautiful warm evening here in Melbourne, and despite this dish having a little kick to it, it wasn’t too hot that it had me running for a cold hose down! (Although, on second thoughts – that does sound so very tempting…)

Give it a whirl and let me know what you think! (the dish… not the skinny dipping!) Oh heck – why not try that too?!

(Serves 4)

Sugar Free, Vegan, Gluten Free


500g tofu (cut into cubes – I used soft but you can use firm if preferred)
1 red onion (chopped)
1 red pepper/capsicum (chopped)
1/2 butternut squash (cubed)
1/2 cup of unsalted, natural peanut butter
Thumb sized piece of fresh ginger (grated)
2 tbsp organic tomato paste
6-7 leaves of kale (stems removed)
1 bunch of Bok Choy (roughly chopped)
1-2 tsp chilli flakes
1 tsp turmeric
1 tsp smoked paprika
2 cups no-salt added vegetable stock
Coriander to garnish
Himalayan Sea salt and cracked pepper to season|
Coconut Oil


Preheat the oven to 180 degrees. Place tofu cubes on a lightly oiled baking tray and sprinkle with paprika and turmeric. Bake for 30mins, turning after 15mins.

Heat a large sauté pan and add onion, red pepper and ginger with 1-2 tsp of coconut oil. Cook until onion has softened. Add the chilli flakes, cubed butternut squash and Bok Choy and cook for a further one minute.

Stir in the vegetable stock, tomato paste and peanut butter and bring to the boil. Season with Himalayan sea salt and black pepper. Add kale leaves, stirring occasionally to allow them to wilt down. Add baked tofu, cover, reduce to a simmer and cook for a further 15minutes or until the butternut squash is tender. Add more water if needed.

Stir in lime juice and garnish with chopped coriander to serve.


Scrambled Tofu & Veggie Spaghetti

I’ve been experimenting with healthy spaghetti alternatives recently, and there are many made with single healthy ingredients such as quinoa and beans. They taste like the real deal to me!

I just made this delicious Scrambled Tofu & Veggie Spaghetti using Mung Bean fettuccine in as little as ten minutes, and it tasted delicious! Sometimes something quick and simple is needed, and this dish hit the spot without compromising on flavour. Next time you need a quick fix dinner, give this one a whirl! I even have left overs for lunch tomorrow. Double goodness. Yum!

(Serves 2)

Sugar Free, Vegan, Gluten Free


100g mung bean fettuccine (or spaghetti of choice)
250g soft tofu
1/2 onion (red/spring chopped)
1-2 tomatoes (chopped)
3-4 mushrooms
2-3 leaves of silverbeet/swiss chard (stalks removed)
1 tsp dried rosemary
1 tsp turmeric
1 tsp smoked paprika
1 garlic cloves (crushed)
Mint leaves or coriander to garnish
Himnalayan Sea salt and cracked pepper to season|
Coconut Oil


Bring a pan of water to boil ready for the spaghetti. Add the spaghetti to the boiling water and reduce the heat, cook for 7-8 minutes (check cooking instructions as they can vary depending on what spaghetti you use.)

Saute onion, tomatoes and mushrooms in a saucepan with coconut oil for 1-2 minutes. Add seasoning, garlic, tofu and swiss chard. Cook for a further 3-5 minutes.

Serve, add some mint leaves or coriander to garnish.

Scrambled Tofu & Veggie Spaghetti


Chunky Chickpea & Sweet Potato Soup

So it has been wet and drizzly here in Melbourne for the last two days. However, typical Melbourne weather means that the sun has now made a reappearance. When it rains I like cosy comforting foods like stews and soups, so I made this hearty Chunky Chickpea & Sweet Potato Soup to warm my tum. And now the sun is up again, I can freeze some and save it for another rainy day!

(Serves 2-3)


1 onion, thickly sliced
2 garlic cloves (crushed)
1-2 tomatoes (chopped)
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 tsp dried rosemary
2-3 stalks of celery (finely diced)
1.5 cups of water
1/3 cup dried beans
Himnalayan Sea salt and cracked pepper to season
Coconut Oil


Soak Chickpeas the night before in water making sure that the water covers the chickpeas by at least 2-3 inches

In a saute pan, heat two tsps coconut oil. Add the onion and saute for 5 minutes until soft. Add garlic and cook for another 1 minute. Stir as needed.

Add the chopped tomato, sweet potato, chickpeas, rosemary and seasoning (salt and pepper) and cook for 1-2 minutes before adding the water.

Bring mixture to the boil then lower the heat to a simmer and cook until the sweet potato is tender (roughly 20minutes). Season again if needed. Once vegentables are tender, use a stick blender to roughly blend the soup, keeping it a little chunky. Add more water if needed.

To serve, add some mint leaves.

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Chunky Chickpea & Sweet Potato Soup



Kiwi & Kale Green Juice

I aim to drink at least one green juice daily, and when I do, this one is my go-to green juice fix. I love the uplifting flavours of citrus and mint, which are perfect for a hot summers day, or to simply boost your immune system with a healthy dose of goodness (especially if you’ve had one too many the night before!)

Try this deliciously fresh Kiwi & Kale Green Juice and see how good you feel afterwards! You wont be disappointed.

Sugar Free, Vegan, Gluten Free

(Serves 1)


1 small frozen banana (or half a large one)
1 kiwi fruit
1 cup coconut water
1 thumb sized piece of ginger grated
3-4 Kale leaves (stalks removed)
2 mint leaves
2-3 ice cubes (optional)


Chop frozen banana into chunks. Add everything to the blender and blend until smooth.

Top up with extra coconut water if needed.

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Mmm delicious Kale & Kiwi Green Juice


Choco-Berry Smoothie

I love smoothies, especially on a hot summers day like today here in Melbourne, Australia. I also love chocolate. It makes me happy. But sugary chocolate leaves me feeling lethargic and foggy headed, which is why I love this smoothie recipe so much. It’s packed full of anti-oxidants and tastes like it should be naughty, but it is in fact free from nasty refined sugars. This Choco-Berry Smoothie is the real deal – and it tastes yummo!

So if you want to begin your day in the right way, or simply need a healthy sweet-fix, then this smoothie is for you.

Sugar Free, Vegan, Gluten Free

(Serves 1)


1 small frozen banana (or half a large one)
1/2 cup frozen blueberries
1 cup of almond milk
1 tsp natural nut butter of choice (I like to use Mayver’s Cacao Spread which is available at Coles in Australia)
1 tsp cacao powder
1 tsp honey/maple syrup (raw organic)
2-3 ice cubes (optional)


Chop frozen banana into chunks. Add everything to the blender and blend until smooth.

Top up with extra almond milk if needed.

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Rainbow Chili Couscous

It’s a very muggy day here in Melbourne, and the rain is currently pouring after some extreme heat. Here’s hoping the rain will wash away some of the humidity we’ve been experiencing as of late and we can all have a bit of a breather.

When rain and sunshine mix there often appears a rainbow – so I decided to create this Rainbow Chili Couscous dish! It is the perfect quick fix for a hot muggy afternoon like today. I had this dish prepped and served in just 15minutes! Job done. I hope you like it as much as we did.

Sugar Free, Vegetarian, Vegan (optional)

(Serves 4-6)

Ingredients for couscous

2 cups of whole wheat couscous
2 cups boiling water
1 clove garlic (crushed)
1-2 Red Chilies (chopped)
Season to taste (such as a sprinkle of turmeric, cracked pepper, paprika etc)
Selection of colourful vegetables. I used:
1 red bell pepper (finely diced)
1 red onion (finely diced)
2-3 stalks of celery (finely diced)
1/2 cucumber (finely diced)

2 tbsp sour cream (optional)
Juice of one lime
6 mint leaves (some finely chopped and some to garnish)
1 pomegranate

Finely chop your chosen vegetables (the more colourful the better!)  Saute in a saucepan with some coconut oil and crushed garlic for 5mins.

Add the couscous and boiling water. Turn the heat off completely and cover with a lid. Allow to sit for 5mins.

To serve, add some finely chopped mint leaves, the juice of one lime, a dollop of sour cream (optional) and some pomegranate.

This dish tastes just as nice serve chilled and will keep in the refrigerator for 3-4 days.

Rainbow Chili Couscous
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Blueberry & Oat Biscuits

I love a good biscuit. And in the past, dunking an oaty Hobnob into my milky sugar laden brew was a regular occurrence and an English past-time I never thought I’d give up. But thankfully, I haven’t had to sacrifice my love of tea and oaty biscuits.

These days, I dunk biscuits that are naturally sweetened using Organic honey or maple syrup, like these Blueberry & Oat biscuits that taste like they should be naughty, but are instead, totally free from refined sugars and nasty preservatives. Perfect for dunking into my favourite Pukka herbal blend. Mmmm – heavenly.

So, although I never thought I’d see the day when Hobnobs became a thing of the past, I can well and truly say that these Blueberry & Oat biscuits are very much my present day and future delight. Why? Because they are jaw droppingly good and guilt free. My kind of biscuit.

I took these baked goodies to our camping trip last weekend to share with friends. Needless to say, they received a resounding Yes! When the only thing that can be heard is the orgasmic Mmmm’s and Ahhhh’s of your loved ones – then you know you’ve produced a winning biscuit.

(Makes 12)

Refined Sugar free


125g white spelt flour
100g unsweetened desiccated coconut
50g dried blueberries
100g rolled oats
Pinch of pink himalayan sea salt
125g unsalted butter (organic grassfed!)
85g dark honey
1/2 tsp bicarbonate of soda/baking powder


Preheat the oven to 180 degrees. Line a baking tray with greaseproof paper.

Combine the flour, coconut, dried blueberries, oats and salt in a large mixing bowl.

Over a gentle heat, melt the honey and butter and stir until smooth. Mix the bicarbonate of soda with 2 tbsp of boiling water and add to the dry ingredients.

Stir in the melted honey and butter until thoroughly combined.

Using your palms, roll the mixture into balls slightly larger than a walnut and place on the baking tray allowing space between each ball. Slightly flatten using the back of a spoon and bake in the oven for about 15 minutes or until golden brown.

Once removed from the oven, allow the biscuits to cool on a rack and then transfer them to an airtight container.

Feel free to share this recipe with anyone who loves a good bicky! I look forward to hearing your comments below!

Organically yours,

Hayley xx

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Blueberry & Oat Biscuits
Blueberry & Oat Biscuits

Amaranth & Seed Superfood Slice

I love creating tasty sweet treats that avoid harmful ingredients. Many store bought treats are full of nasty refined sugars and preservatives that wreak havoc with your body. However, these Amaranth & Seed Superfood Slices are healthy and they taste amazing. And the best part is, they are really simple to make! So be sure to share this recipe with any friends or family who enjoy a healthy sweet fix. Since these slices are loaded with natural fats and protein, they are a great addition to your family’s lunch box or simply enjoyed as a healthy snack.

Gluten Free, Dairy Free, Refined Sugar Free, Vegan, Vegetarian

(Serves 15)


1 1/4 cups puffed amaranth
1 cup shredded coconut
1/4 cup toasted unhulld sesame seeds
1/4 cup toasted sunflower seeds
1/4 cup hemp seeds
1/2 cup of organic maple syryp
1/2 cup of natural almond butter
1 tsp vanilla extract
2 teaspoons grated lemon zest
1 cup toasted walnut halves
1/2 cup of dried mulberries


Combine the seeds, amaranth and shredded coconut in a mixing bowl.

In a small saucepan, mix the almond butter and maple syrup and stir over a medium heat until it starts to bubble. Remove from the heat and stir in  the vanilla extract and lemon zest.

Working quickly, pour this into the seed and amaranth mixture and combine together.

Add the walnuts and the mulberries to the mixture and combine together.

Press the mixture into a 20cm square baking tray, ensuring it is flat and even. Refrigerate for at least 1 1/2 hours.

Slice and devour!

Organically Yours,

Hayley xx

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Healthy superfood snacks for all of the family to enjoy!



Chickpea and Tapenade Salad

This chickpea and tapenade salad is simple yet filling. It has the perfect balance of flavour and is quick and easy to prepare! Great for work lunches or enjoyed as a simple salad with some substance.

Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian

(Serves 4)

Ingredients for Salad

2 cups chickpeas (soaked over night)
1/2 cucumber, diced
4 large beefsteak tomatoes, chopped
1/2 red onion, chopped

Tapenade Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic Vinegar
2 teaspoons tapenade
Coriander to taste


Bring chickpeas to the boil in a saucepan of water, then simmer until tender and soft. Drain and allow to cool for a few minutes whilst you chop the cucumber, tomatoes and onion.

Mix the chickpeas in a bowl together with the salad ingredients.

For the dressing, whisk together the oil, vinegar and tapenade then drizzle over the salad. Add coriander to taste.


Organically Yours,

Hayley xx

Chickpea and Tapenade Salad

Chocolate Chia Pudding

I love sweet puddings – but unfortunately, sugar does not love me. Sugar leaves me feeling foggy headed, lethargic and dulls my spirit. Not to mention the fact that sugar has been linked to countless health related illnesses, which is why I look for healthier ways to satisfy my sweet tooth!

This Chocolate Chia Pudding is so rich and tasty that you won’t even notice that it is completely free of nasty refined sugars. (Did someone say guilt free pudding?) Yes!!! Even my sweet toothed man gave it a resounding ‘YUM!’

And the best part? It is quick and easy to make and tastes amazing. Try it out and let me know what you think, I’d love to hear your comments below.

Gluten Free, Dairy Free, Refined Sugar Free, Vegan

(Serves 1)


2 tbsp Chia seeds
1/2 cup of almond milk (preferably home made – otherwise, organic unsweetened)
1 tbsp cacao powder
1 tbsp frozen berries
1 tsp coconut flakes
1 tsp nut butter
1 tsp flax seed oil
1 tbsp organic maple syrup


Mix chia seeds with almond milk and allow to sit for 10 minutes. Stir occasionally to prevent the chia seeds clumping together.

Add cacao powder and fold into the mixture until it has dissolved. Stir in the flax seed oil and nut butter.

Top with berries, maple syrup and sprinkle with coconut flakes.

Try not to inhale it in one! 😉

Hayley xx


Chocolate Chia Pudding