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! ūüėČ

Hayley xx


Chocolate Chia Pudding


Coconut & Currant Curried Quinoa

I love cooking with quinoa (pronounced KEEN-WAH). It is so versatile and can be used to make both sweet and savory dishes. Plus quinoa boasts a host of health benefits, which is why I aim to consume a portion most days.

A few health benefits of quinoa:

  • it is a complete protein containing all nine essential amino acids.
  • it has almost twice the amount of fiber than most other grains.
  • quinoa contains important minerals such as iron and magnesium.
  • is is gluten free.
  • quinoa is high in antioxidants.

And the best part about quinoa is that it tastes great when combined with your favourite flavours. So why not check out my Coconut & Current Curried Quinoa and let me know what you think?

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 3-4)


1 cup quinoa (washed)
2 cups water
1 cup of mushrooms
2 stalks celery
1 red pepper (capsicum)
3-4 leaves of swiss chard/silverbeet (stalks removed)
1 clove garlic (grated)
1-2 tsp Indian curry powder (depending on how spicy you like it)
1 tbsp desiccated coconut/coconut flakes
1 tbsp currants
Himalayan sea salt to taste


Bring quinoa to the boil with your 2 cups of water in a saucepan, and then simmer at a low heat with the lid on. Stir occasionally and add more water if needed.

Slice the vegetables and cook on a low/medium heat in some coconut oil. Add the grated garlic and curry powder.

Once the vegetables are covered in the flavours, add them to the pan of quinoa and stir occasionally. Add water if needed.

Towards the last 1-2 mins of cooking (quinoa should be soft to taste) add the currants and coconut and salt to taste.


Organically yours,

Hayley xx

Coconut and Currant Curried Quinoa
Coconut and Currant Curried Quinoa