Spicy Ginger Coconut Rice – Meatless Monday

The recipe I’m sharing with you this week is for my delicious Spicy Ginger Coconut Rice with Spinach, Lime and Tofu Sauce. Most frequently used to aid digestion, ginger is believed to increase saliva and other digestive fluids.

Reserve any extra sauce for pasta or use as a topping for a baked dish.

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Spicy Ginger Coconut Rice

GF, DF, vegan, vegetarian

  • 1 cup brown basmati rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon sea or Himalayan salt
  • 1 tablespoon olive oil
  • ½ cup finely chopped onions
  • 1 tablespoon minced or gratedn ginger
  • Juice and zest from 1 lime
  • Pomegranate seeds

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Spinach Lime and Tofu Sauce

GF, DF, vegan, vegetarian

  • 1 cup finely chopped shallots
  • 65 grams fresh spinach leaves
  • 85 grams silken tofu
  • 3-4 Tablespoons olive or coconut oil
  • 2 ½ Tablespoons lime or lemon juice (optional)
  • 2 Tablespoons tamari soy sauce
  • pepper to taste

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1. In a medium saucepan, whisk together the rice, water, salt, and coconut milk. Bring to a boil over high heat.

2. Reduce the heat to low, cover, and simmer for 45 minutes or until fluffy and all the liquid is absorbed.

3. Meanwhile, heat the oil in a sauté pan over medium heat and sauté onions until translucent and tender; do not burn. Remove from heat.

4. When rice is finished cooking, add ginger, sautéed onions lemon or lime zest, and lemon or  lime juice, stir to combine.

To Make Sauce

1. Drop tofu into boiling water and simmer 5 minutes. Drain and press out excess water.

2. Put the spinach in a saucepan and cook till wilted. Drain and squeeze out excess water.

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3. Blend tofu, spinach, and shallots. Add lemon juice, tamari and drip in oil till creamy and smooth. Add pepper and taste.

4 Fold a few tablespoons of the sauce into the rice and mould to serve. Sprinkle with pomegranate seeds.

Coco Rice fin.2

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Plant Based Green Vegetable Pancakes – Meatless Monday

This week I’m sharing my recipe for Plant Based Green Vegetable Pancakes served with a Tahini sauce, which is equally delicious with grains or greens and is handy to keep in the fridge.

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Plant Based Green Vegetable Pancakes

GF, DF, Vegetarian



125 gr. spinach leaves, washed

1 cup (50 grm) buckwheat flour

½ tablespoon aluminium free baking powder

1 organic and free range egg

3 tablespoons olive oil

¼ teaspoon sea or Himalayan salt

1 teaspoon ground cumin

1 teaspoon cardamom

¼-1/2 cup plant based milk

1 cup thinly sliced spring onions

1 organic and free rang egg white

pomegranate seeds and juice

olive oil for frying

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Tahini sauce 

1/4 cup hulled tahini

1 1/2 tablespoons lime  juice

1 tablespoon tamari (wheat-free, naturally fermented soy sauce)

1 tablespoon umeboshi vinegar  (if you don’t have umeboshi you can add an extra

1 tablespoon of lime juice and ½  tablespoon tamari

1/4 cup boiling water

Blend all the sauce ingredients together and set aside.


1. Wilt the spinach in a pan with a drop of water. Drain and when cool squeeze out moisture. Chop and set aside.

2. For the pancakes combine the flour, baking powder, 1 egg, oil, salt, cumin and milk in a large mixing bowl and whisk til smooth and creamy.

3. Add the spring onions, spices and spinach and mix together gently.

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4. Whisk the egg white until it forms soft peaks  and gently fold into the batter.

5. Heat pan, add oil and ladle two tablespoons of batter into the pan and gently press down.

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6. Cook about 2-3 minutes on each side or until golden.

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7. To serve pile up pancakes and spoon tahini sauce over. Top with pomegranate seeds.

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Seasonal Beetroot and Carrot Muffins – Meatless Monday

One of the things I love to do at the pre-school where I volunteer is garden and then cook what we grow. For this recipe, the children grew the basil, hung it out to dry for a few weeks in the classroom and then we made yummy muffins with it.

A lunch-box favourite and perfect for breakfast, lunch or afternoon tea. Get out the muffin tray and explore different savoury, sweet and healthy muffin recipes.

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Seasonal Beetroot and Carrot Muffins

GF, DF, Vegetarian
Makes 6


  • 3-4 cups grated beetroot and carrot
  • 1/2-cup olive oil (or melted butter)
  • 2 tablespoons toasted and ground pumpkin or sunflower seeds
  • 3 organic free-range eggs
  • 1 cup buckwheat or spelt flour
  • 2-3 teaspoons dried basil, cumin seeds
  • 1 teaspoon baking powder
  • Sea salt
  • Black pepper (optional)
  • Extra seeds for topping

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  • Measure out dry ingredients
  • Help grate carrot, beetroot into bowl and watch your fingers!
  • Oil muffin tray and/or put muffins liners in tray
  • Put the wet ingredients into the processor
  • Help add the dry ingredients into the wet.
  • Help spoon mixture into muffin trays and sprinkle seeds on top.

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1. Preheat your oven to 180°C oil a muffin tray. You can line the tray with muffin cases if you want to.

2. Mix the dry ingredients together. (We dried the herbs and here the children rubbed them together to make the dried basil).

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Child muffins 2

3. Mix the grated beetroot, olive oil, seeds and eggs together in a large mixing bowl or food processor.

Child muffins carrot 1

4. Add the flour, baking powder and a good pinch of sea salt and cracked black pepper. Stir well until everything is well combined.

5. Spoon the mixture into the muffin cases ¾ full, top with seeds and bake in the preheated oven for 30-40 minutes or until risen and firm.

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6.  Let them cool on a cooling rack before removing them from the muffin tins.

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7. Store the leftover cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or steamer before serving.


Japanese Alka-Seltzer! Quick Pickles – Meatless Monday

Umeboshi are sometimes called the “Japanese Alka-Seltzer” because they are used in treating digestive upsets like constipation, diarrhoea, bad breath, motion sickness, morning sickness and lack of appetite. They’re also excellent at treating hangovers due to their ability to relieve symptoms of dizziness, nausea and fatigue, and because they’re so highly alkalising.

Umeboshi are a salty and sour plum from Japan that have been used for centuries to treat a wide variety of health complaints and are highly alkaline and antibiotic. In fact, in the 1950s, Dr Kyo Sato, a Japanese doctor, isolated a highly antibiotic extract from the humble plum, which could destroy dysentery (staphylococcus) germs. They are useful in inflammatory stomach conditions like ulcers too, but aren’t aggravating. Umeboshi contain high amounts of citric acid, making them beneficial in fatigue as the sour plums help to break down and excrete excess lactic acid, which may build up from eating too many acidic foods like sugar, refined dairy, refined wheat and other grains, alcohol, and a sedentary lifestyle.

Talking about how to make Umeboshi Pickles at our Plant Based workshop.

Above: Talking about how to make Umeboshi Pickles at our Plant Based workshop.

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Quick Pickles

Plant based, Vegan, Vegetarian


½ cup umeboshi vinegar
1-tablespoon mirin
¼ cup water
Red, white cabbage
½ cup sliced onion
2.5 cm. pieces thinly sliced ginger
½ cup toasted sesame seeds for garnish (optional)

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1. Mix ingredients for the pickling brine together.

2. Cut the vegetables and mix with the brine in a bowl or pickle press.

3. Cover with a flat plate that fits inside the bowl and put a heavy weight on top or use a Japanese pickle press. (See photo)

4. Can be kept for 7-10 days in the fridge or a cool room. Ready in a few hours. Serve a small amount (about 1 tablespoon) with each meal to alkaline your blood, boost your immune system and seed your gut!

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Blue Mountains Autumn Tofu And Vegetable Balls – Meatless Mondays

This past weekend I had the delightful experience of teaching a TCM (Traditional Chinese Medicine) food energetic cooking workshop in the Blue Mountains on a beautiful dry, warm sunny day. As we looked at the beautiful colours and setting sun. we ate lots of vegetarian and vegan dishes together.

One of the dishes that we enjoyed was Autumn Steamed Tofu and Vegetable Balls, an excellent vegetarian protein dish for breakfast, lunch or dinner, which can moisten our lungs.

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