BRIGHT BEET + PARNSIP CHÈVRE FRITTATA

At the moment, seasonal produce is abundant and amazing. I'm talking beets, apples, berries, plums, squashes, late zucchinis. Things that don't even exist in Australia, like damson plums and Bramley apples. Roadside blackberries were a big hit last week.

Australia is wonderful for so many fruit and veg (hello $10 trays of mangoes in summer) but Brisbane especially lacks a distinct set of seasons. While there are some star-players that signal the shifting of the year (like stone fruit in summer) you often miss out of the subtle changes in produce that match the changing weather.

So to say that I'm enjoying the beginnings of autumn's harvest here in Edinburgh would be probably the biggest understatement this year. It's inspiring and engaging, and I'm finding that it's connecting me to the food I'm making just that little bit more. (Also to the changing leaves, and the cooler air.)

SEEDY GLUTEN FREE SODA BREAD

If you're following me on Instagram, you'll be familiar with my recent quest to perfect gluten free soda bread. This is by no means a straightforward feat. Part of the reason wheat flour is so nice to bake with is, ugh, the gluten. The protein/carb ratio of wheat is pretty dreamy for creating lift and lightness, even in the denser medium of soda bread. So creating a gluten free version involves many (pleasurable) attempts to get the balance of texture and flavour right. I have fond memories of this recipe from 101 cookbooks, from yonder days when I was still eating gluten, and used it as my base.

So dear ones, this is my offering. Millet meal and chickpea flours are my secret weapons here. Millet meal gives a certain toothsome-ness to the bread, which I really crave (gluten free bread often feels like you're eating powdery sawdust). Chickpea flour, sometimes called besan or gram flour, brings a necessary heft of protein and also binding power to the dough. Seeds add crunch and flavour (fennel seeds in bread is one of my favourite things, but if you're not into them, totally fine to leave them out).

But let's be real here about expectations: gluten free bread does not taste like wheat bread. I think the gluten free community, bakeries and consumers often fall into the trap of trying to replicate the texture and flavour of wheat a little too much. So this bread doesn't taste like wheat, because it's not made of wheat. The exciting thing for me about working with gluten free flours IS their complex flavour profiles. They tend to have more distinct tastes and textures, and working to find a balance is a challenge I relish. Anyone who has ever used too much quinoa flour will definitely be able to relate to this. Big time. So this bread doesn't taste like wheat, but is does taste like seedy, nutty, wholegrain-y awesomeness.

Slather it with honey, jam, PB, butter, coconut manna, avo. I have tried nearly all of these (oh, and HUMMUS!) and they are all superb. Toasted, it's basically heaven.

SEEDY GLUTEN FREE SODA BREAD

makes 1 decent loaf

1 c/165 g brown rice flour
1 c/140 g buckwheat flour
1/2 c/100 g millet meal (not millet flour, meal has the texture of polenta)
1/2 c/65 g chickpea flour (also called besan or gram flour)
3/4 c/95 g quinoa flour
2 tsp baking soda
1 tsp baking powder
1 and 1/4 tsp fine grain sea salt
1 tsp fennel seeds
2 heaped tbsp each of: sunflower, sesame, flax, poppy + pumpkin seeds
1 and 3/4 c almond mylk + 1 tbsp apple cider vinegar

Preheat oven to 200C, and line a baking tray with baking paper.

Combine all the seeds together in a small bowl and set aside. Combine mylk and apple cider vinegar; set aside to curdle.

Sift together all flours, millet meal, baking soda, powder and salt in a large bowl. Reserve 2 tbsp of the seed mix, adding the rest to the dry ingredients, stirring to combine. Create a well in the centre of the dry mixture and add the curdled almond mylk, leaving about 1-2 tbsp to coat the loaf.

Using a wooden spoon, mix the dough until it comes together, then use your hands to give it a quick knead. Moving quickly, turn out the dough onto your baking tray, and shape into an oval about 30 cm long. Using a small sharp knife, score the loaf (making the incisions about half as deep as the loaf). Use a pastry brush to brush over the remains almond mylk, then sprinkle left over seeds on top. Bake for 50-55 minutes. When it's done, the loaf should sound mostly hollow when tapped on the bottom.

Remove from the oven and cool on a wire rack for at least 30 minutes before attempting to slice. The more the loaf cools, the easier it will be to slice, so don't freak out if it's really crumbly when you first hack into it. Bread will keep in a container at room temperature for 1-2 days (SO much easier to slice the next day), or in the fridge for 3-4. Bread kept in the freezer or fridge is best toasted. (Really, any bread older than 1 day is best toasted). Enjoy!

POTATO MASALA CHICKPEA CREPES + CUCUMBER RAITA

I've had this post sitting in my drafts folder for a while now. Not because I've not known what to write, or that I'm unhappy with the recipe (side note: most definitely not, this meal is one of my favourites.) It's more that life is abundantly full and busy at the moment, and I'm beyond grateful for it. With my masters thesis all wrapped up (HAPPY DANCE) I've been able to dedicate more time to teaching, practice, and picking up a whole lot of other little things that fall to the side when you're dedicating you life (and brain!) to a single project.

The thing is this: we so often deny or avoid the truth of our stress. It's all too easy to delay, defer, or delete all those little acts of self-love and stress management when we're under the pump, busy or you know, just getting through life these days. The demands of the moment, and anxieties for the future, have a sense of immediacy and urgency that allows us to justify neglecting those things that actually mean the most for our wellbeing. Off the top of my head I can think of at least a handful of things that I've minimised or slowly phased out of my life over the past 2.5 years as work and stress intensified: reading, walking, running, nature, meditation, and perhaps surprisingly food.

Because let's be real here, food is one of my major coping strategies for stress. As it is for so many people. Food is delicious, it is comforting and soothing. Food is great in a moderate dose, every so often, for dealing with a shitty day, or stressful moment. I am happy to admit that I have relied on food to help me cope with the stress of thesis, work(um, LIFE) to the exclusion of nearly all other stress management tools (yoga being my major exception). This dramatically shifted my relationship with food, from something that I celebrated for its ability to nourish, heal and empower my body and being, into something that became a source of negativity and stress itself, for many complex reasons.

I can't sit here and tell you that I feel like today, I've completely healed or resolved my relationship with food, but I'm well on my way. Through an amazing collection of allied health practitioners (psychologist and dietitian included), friends, and time, I've gained so much understanding and am beginning to have glimpses of a more positive relationship to food again. Two things have really helped me, the first was being open about what was happening (with myself, and then with other people) and the second thing was refocussing my stress management away from food and being really fucking deliberate about it. This second part has come a bit later than the first, because it requires time, energy and space. But actively seeking other ways to nourish myself, whilst identifying what was creating disharmony was a BIG deal. Discoveries so far: TV out, reading in. Baths are magical, and should be taken at least every second day. Candles and pretty smells are really important. I need another physical outlet to complement my yoga practice, and running is stupidly fun + affordable. When you're meditating, five minutes magically feels like 20 minutes of sitting and being with yourself. Sugar makes me act like a cranky four year old. It's better to eat wonderful food in a little while, than convenient crap now. Asking other people for help is really nice.

I know that list sounds pretty simple, and it's a reflection of my sparkly new understanding that, for me, it's not about the complexity or scale of the activity, but doing it with deliberate mindfulness and intention.

Phew. If you're still with me, this is a meal for celebrating wins, triumphs and reconnections. It has a few components, but so much of it can be done ahead of time, and it really only requires a bit of coordination at the end. It is satisfying beyond measure.

Big, mindful, well-intentioned hugs to you all. XX

It's not often I'll suggest a workflow, but here I think it's pretty worthwhile:
Boil potatoes for masala -- make the raita -- chop remaining ingredients for masala -- make the batter -- drain potatoes and set aside -- get masala cooking -- make crepes -- finish masala by adding potatoes -- serve and enjoy!
POTATO MASALA
makes a lot
The potato masala, like all the components in this meal, can be made in advance and stored in the fridge until needed. Reheat and serve when desired! Also, this is a very mild masala, please feel free to crank up the heat with an amount of dried or fresh chillies to your liking. I suggest using a starchy potato for this recipe, which gives a creamy, moreish masala, but if you've only got new or baby potatoes, don't let that stop you from diving in, maybe just mash up the masala a little more.
1.5 kg starchy potatoes (dutch cream or sebago), washed and cut into 1 inch chunks
2 garlic cloves, crushed
1 medium (about 200 g) green capsicum, deseeded and roughly chopped
1/2 small (about 200 g) cabbage, roughly chopped
2 tsp turmeric
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
a big pinch of curry leaves
1 tbsp freshly grated ginger
pinch of chilli flakes
1 cup frozen peas
1 tbsp sunflower or rice bran oil
In a large pot, add the cut potatoes and cover with cold water. Bring to the boil, reduce heat and simmer for 10-15 minutes, until cooked. Meanwhile, cut up the rest of the veggies and measure out the spices. Once the potatoes are cooked, drain and set aside.
Rinse out the potato saucepan, and return it to the stove. Add the oil and heat over medium. Once the oil is warm, add the mustard, cumin and coriander seeds. Cover and once the mustard seeds begin to pop, add the capsicum, cabbage, curry leaves, chilli, ginger and garlic. Reduce heat to medium-low and cover, stirring occasionally while you make the crepes.
Once the crepes are cooked and you're ready to roll, turn the heat on the saucepan up to medium-high. Add the cooked potatoes, peas and turmeric. Stir to mix the turmeric and the cooked mixture through the potatoes, warming them through. Stir quite vigorously with your wooden spoon: you absolutely want your potatoes to be a little mangled here. Think of it like a very chunky, Indian flavoured mash potato. Trust me, it will make eating the crepes SO much easier.
When the potatoes and peas are heated through, turn off the heat. Serve straight from the saucepan or transfer into a large serving bowl. Leftovers (hah!) will store in the fridge in an airtight container for 3-4 days.

CHICKPEA CREPES
makes about 12
While I've gone for an Indian-inspired filling here, there's almost no limit to the flavours and vegetables you could use to fill these crepes. For such a simple recipe they are remarkable tasty in their own right, and sturdy enough that I suspect they could be used as a burrito wrapper.
2 cups chickpea flour (also called gram or besan flour)
2 cups mylk of choice (I have used cashew, rice and almond all to great success)
a big pinch of salt
sunflower or rice bran oil, for frying
In a large mixing bowl, combine flour, mylk and salt. Whisk together vigorously and set aside for 10 minutes, whisking at intervals to break up any clumps of batter.
Meanwhile, heat a large frying pan (20 cm diameter) over medium heat. Drizzle a little oil into the pan and use a piece of paper towel to spread the oil evenly and soak up any excess. Using a 1/3 cup measure, ladle batter into the fry pan and quickly tilt the pan in a circle to spread the batter evenly around. If your batter does not run around the pan easily, add a little more mylk or water to loosen it. Fry for 1-2 minutes, until the batter is no longer shiny, but matte. Run a long spatula around then entire edge of the crepe, loosening it away from the pan and the flip it over. Fry for 1-2 minutes on this side, then remove from the pan, and cocoon in a dry, clean tea towel to keep warm and moist.
Repeat until you have used all the batter. You will need to re-oil the pan every 2 crepes or so, but make sure to use the paper towel to get rid of any excess. Also: resign yourself to completely mangling 1 or 2. Dedicate them to the universe and keep going.
Cooked crepes can be stored, wrapped in their tea towel and stored in an airtight container in the fridge, until needed, or for a maximum of 3 days. Reheat when needed by giving each crepe and gentle heat on a medium fry pan, or wrapping them (still in the tea towel or paper towel) in aluminium foil and placing in a warm oven for 10 minutes or so.

CUCUMBER RAITA
makes about 2 cups

1 cup plain, unsweetened yoghurt of choice (coconut, cow, sheep, soy)
1 tbsp lemon juice
handful of coriander leaves, finely chopped
big pinch of salt
1/2 small (about 3/4 cup) cucumber, diced small
2-4 tbsp water
Mix the yoghurt, lemon juice, coriander, cucumber and salt in a bowl. Add water until your desired consistency is reached (it should be drizzle-able but not runny). Store in the fridge until needed, where it will keep for 2 days.

putting it all together
POTATO MASALA CHICKPEA CREPES + CUCUMBER RAITA
serves 4-6

chickpea crepes
potato masala
cucumber raita
fresh coriander and spring onions, roughly chopped
Have all the components warm and ready to go. Serve everything up on the table and encourage everyone to dig in and make their own way. Use hands or cutlery. Finger licking mandatory.

SESAME-ROASTED PUMPKIN SUMMER ROLLS W LIME + SESAME DRESSING AND QUICK PICKLED ONION

Aye Carumba, February and March were huge. Mega-huge. So while I'm getting my blogging brain switched back on, here's a collection of marvellous things:

We went away for a few days and I read this, and this, and this. Currently reading this and this. But secretly pining for some good popular science/environmental/investigative journalism non-fiction. Recommendations welcome.

Currently listening to this album on repeat. Teaching to this playlist.

Blessed now to be teaching at this beautiful studio in Woollongabba.

The best gluten-free bread ever, ok?

This book is changing my life. Seriously.

It's my birthday week, so I would very much like one of these, one of these, and a cake that looks like this.

On today's recipe: these are super tasty. The dressing especially (which you should pour into the summer roll after chomping off one end). If you feel the need to add a source of protein (tofu/tempeh/egg) go for it, but these were plenty filling for a light lunch.

Hopefully be back later in the week with a birthday treat. Holy moly, YES.

SESAME PUMPKIN SUMMER ROLLS

makes 14 or so

The key to success at the summer-rolls caper is organisation: make sure you've got everything prepared in advance and set up ready to go. My favourite way to make summer rolls is with sliced cabbage or zucchini noodles. Because, call me crazy, but wrapping one rice product in another is a little weird to me. ALSO: don't let the list of ingredients or my essay on how to make these put you off, really it's easy, and it's more about getting in there and feeling your way through it than following instructions precisely.

1/4 large (800 g) japanese pumpkin
1 tbsp tahini
1 tbsp maple syrup
1 tbsp sesame seeds + extra, toasted
2 tbsp tamari
pinch dried chilli flakes
1 tsp dried ginger
2 tbsp coconut oil
quick pickle onions (below)
lime and sesame dressing (below)
2 avocadoes, pitted, peeled and sliced
1/4 large wombok cabbage, finely shredded
small handful of spring onions, thinly sliced
fresh coriander/mint leaves
a few handful baby spinach leaves
lime wedges, to serve
1 packet rice paper rolls

Prepare the quick pickle onions and dressing and set aside.

Preheat your oven to 200C. Line two baking trays with baking paper. Deseed your pumpkin and slice into 0.5 cm (1/4 inch) slices, trimming so that they're all roughly the same oblong-ish dimensions and place in a large bowl. In a small bowl, combine tahini, maple, sesame seeds, tamari, chilli, ginger and oil. Stir until thoroughly combined. Add sesame marinade to the pumpkin and toss to coat. Roast the pumpkin in a single layer for 30 minutes, then remove and allow to cool.

While the pumpkin is roasting, get your rolling station set up. Combine the wombok and spring onions in a bowl. Have the toasted sesame seeds, sliced avocado, herbs, pickle onions and rice papers all in one spot. Fill a large, shallow dish with room temperature water, and place a damp tea towel down for rolling on. Check out this photo for my set up.

To make the summer rolls, quickly dip a rice paper into the water for a few seconds, then lay it on the damp tea towel. Start with a sprinkle of sesame seeds in the middle, then layer avocado, pumpkin, cabbage, herbs and onions. Most packets will have a diagram on the back of how to roll them up. But just in case you've missed out: roll the bottom up to tuck the filling in, then fold in the sides and roll up to seal. Accept that your first few will look completely mangled, take a sip of wine, and keep rolling.

As you keep rolling, keep the rolls from sticking to each other by separating them with baby spinach leaves. Once you're done with rolling, sprinkle any remaining sesame seeds on top. If you're not chowing down straight away, they can be refrigerated with some damp paper towel to cover them and keep them moist. Best eaten same day or the next. Serve with lime wedges, lime-sesame dressing (below) and a high five.

QUICK PICKLE ONIONS

makes 1 cup

1/2 large red onion, super thinly sliced
1/2-3/4 cup white vinegar
zest of 1 lime
big pinch of salt

Combine all ingredients and let sit for at least 1 hour before using. Leftovers can be stored in the fridge in an airtight container for 1 week.

LIME+SESAME DRESSING

makes 1/4 cup

juice of 1 lime
1/2 tsp sesame oil
1 tbsp tamari
1 tsp maple syrup

Whisk all ingredients together. Leftovers can be stored in the fridge in an airtight container for 2 days.

CHICKPEA FARINATA + SALSA VERDE

To say it's been a big month would kind of be an overstatement. I've submitted my thesis. Prepared to move house. Christmas. Went to the beach for a week (where there were lots of walks, hikes, and headstands). New Year's. Actually moved house. Taught a lot of beautiful yoga. So suddenly I find myself in 2015, having achieved so much and grown so much in 2014. It's kind of crazy. I like to think I'm the sort of person who sits down to take stock, but I find that it's only when I come to actually sitting down to write this, that I realise just how big everything is at the moment. How big, and amazing, and challenging the year ahead will be.

This chickpea farinata is a go-to dinner party magic trick for me. Don't let its simple ingredients make you think that it's simple tasting. Nope. It's so good. Savoury, comforting, somehow creamy. I'm going to be outrageous and suggest that it's even better than polenta. (I know. Big call.) I originally found this recipe over at we golden (check it out, such a gorgeous blog), and since then I've made it more times than I can count. Here, I've paired it with the herby lusciousness of salsa verde, though not a traditional one by any means. It's more pared back, but I really can't go past the combo of mint, dill, capers, and olive oil.

Versatility is one of my favourite characteristics in food and both the farinata and salsa verde deliver that in spades. The farinata can be: served with salad, as tapas, with a tomato salsa, with guacamole, alongside a chilli, or soup, reheated and toasted, with dukkah(!). Salsa verde is: perfect drizzled on soups, salads, avocado toast; is delicious with eggs, or tofu; is guaranteed to make you smile.

There is also no need to equivocate on the healthfulness of these two goodies. Chickpeas = good. Herbs and olive oil = good. Enjoy lovelies! Wishing bright, beautiful new year's to you all. X

CHICKPEA FARINATA + SALSA VERDE
enough farinata for 8 + 2 cups salsa verde

for the farinata:
2 cups chickpea (besan) flour
2 tsp sea salt
625 ml/2.5 cups water
1/4 cup/60 ml olive oil

for the salsa verde:
1 large handful dill, washed and stems removed
1 large handful mint, washed and steam removed
1-2 tbsp capers, rinsed
1-1.5 cups/250-375 ml olive oil

Combine all the farinata ingredients in a large bowl. Whisk for a few minutes, until all the lumps have disappeared. Cover with a clean dry cloth and allow to sit for at least 3, up to 8 hours. This allows the chickpea flour to absorb the liquid.

Meanwhile, make the salsa verde by finely chopping the mint and dill and place in a small, non-reactive bowl. Chop the capers and add according to taste (they can be a little strong - start with 1 tbsp and increase if you like). Add enough olive oil to completely cover the herbs, give a few stirs, then cover and allow to sit at room temperature to infuse while you continue with the farinata.

Preheat oven to 200 C/390 F. Oil a 4 x 8 in baking tray (or 8 in circular pie dish) really well, or line with baking paper (you can scrunch the baking paper up, wet it, then open in out to make it fit easily into a difficult dish). Pour the farinata batter into the dish, and place in the oven. Bake for 40-45 minutes. The farinata should be firm and set in the middle. Remove from the oven and allow to cool for 10-15 minutes before slicing.

Serve warm with a spoonful of salsa verde. Leftover farinata can be stored in an airtight container in the fridge for 3-4 days, or in the freezer. Salsa verde can be stored in the fridge for 1-2 weeks (the olive oil may harden in the fridge but this is normal).

BREAKFAST BASICS: CASHEW CREAM + MYLK + BASIC CHIA PUDDING

Breakfast is easily the most important meal of the day for me. It sets the whole tone for what is to follow, allowing a moment to create the space I want to go into the day. It sounds a bit hippy-dip, but honestly, breakfast rituals are SO sacred in our house. Always a big glass of water on waking, followed by tea (green at the moment, often peppermint too), then breakfast. Adam hasn't wavered from his bowl of yoghurt and blueberries, followed by a cup of freshly-made coffee, for years. It's something I treasure, these little micro-movements of the morning, knowing they'll be there for me when I wake up, marking the start of another (often) glorious (sometimes not) day.

But, as someone who regularly gets up (very) early to help people ring in the day with their yoga practice, prep-ahead breakfasts are definitely my vibe. Chia pudding is one of my most regular (and favourite) breakfasts - it has so many applications. Mix it up the night before (sometimes even topping with the berries then too) makes an irresistible grab-and-go breakfast that does not compromise on convenience, taste, or good health. I'll often make up 2-3 breakfasts at once, if I know I've got a particularly busy week ahead. (They also make excellent snacks.) I love the recipe as given here, simply topped with some fresh fruit and nuts. Alternatively, if I want a more fancy breakfast parfait, I’ll halve the recipe to make room in my jar for other layers. The flavoured variations are almost endless, but I’ve given some of my favourites below.

I've also included a recipe for vanilla cashew cream and mylk, which thought not mind-blowingly original, is the recipe I now know by heart. It is so versatile and simple. I have the lovely Hannah to thank for the idea of blending some of the cashew cream with extra water to make cashew mylk — not only do you get two delicious products, but your blender is easier to clean — genius!


CASHEW CREAM + MYLK
makes about 1 cup of cashew cream + 1 litre of cashew mylk

1 cup/115 g raw cashews
pinch of ground vanilla or 1 tsp vanilla extract

Cover the cashews with water and soak for at least 4 hours or overnight. Strain and rinse thoroughly.

Scoop the cashews into the blender and add the vanilla. Add a dash of water. Blend slowly, then stop and scrape down the sides, blend again on a higher speed.

Add more water 1 tbsp at a time, until cashew cream has reached the desired consistency. Continue blending until the cashew cream is silky and smooth. This should take 2-4 minutes, depending on the speed of your blender.

Pour cashew cream into a clean glass jar, but don’t scrape out the blender. Add 800 ml fresh water to the blender, and blend with the remaining cashew cream to make cashew mylk. Pour mylk into a glass bottle. Refrigerate both the cream and mylk. Keeps for up to 1 week.

Variation: For cacao cashew cream, take ¼ cup of your cashew cream and mix in 1 tbsp raw cacao powder. This can also be done with mesquite and maca powders for even more options.

BASIC CHIA PUDDING
serves 1 as a meal or 2 as a snack

4 tbsp/40 g chia seeds
1 cup/250 ml mylk of choise (cashew, almond, coconut, etc)
to serve: cashew cream, fresh berries, coconut chips, bee pollen

The night before, mix chia seeds and mylk together, giving them a few good stirs before storing in the fridge overnight. A 400-500 ml (about 2 cups or 16 oz) glass jar is ideal (especially if you need to grab and go). In the morning, serve with your favourite toppings.

Variation: add 1 tsp vanilla extract and 1 tsp maple syrup to the soaking liquid, serve with chopped banana, strawberries and a sprinkle of pepitas.

Variation: add 1 tbsp raw cacao powder and 2 tsp maple syrup to the soaking liquid for a luscious chocolate pudding.

Variation: reduce amount of mylk to ⅔ cup/165 ml and blend ⅓ cup berries of choice (frozen is fine) into the mylk for a berry flavour.

Variation: gently warm the soaking liquid and infuse with your favourite blend of tea for 10 minutes. Allow to cool completely before adding chia seeds.

KILLER PANTRY DAHL

There seems to be an intense period of endings and beginnings happening at the moment. The end of the year. The end of my thesis (I submit this week!). The end of the university semester. The new year is just around the corner. I'm really beginning to find my feet as a yoga teacher. I'm beginning to take on more classes. I'm beginning to have more time to invest here. Reflection, acceptance, and taking stock seem to be major current themes. One of the things I realised is that I wouldn't have gotten through the past 2 years if it wasn't for meals like this dahl.

The promise of a dinner (or lunch) waiting for me to heat and enjoy in the moment is a deeply comforting fact when I've spent a day wracking my brain or marking papers or being in an office, just generally being externally-focused. A little kindness to myself, that feels like relief and respite from the storm of thoughts/to-do lists/schedules. Food is one of the most obvious ways I take a pause. It's a little island of calm that allows me to ground in the present, staving off the anxieties surrounding what I have to do next/tomorrow/in ten years.

Anyway, something about dahl to me spells comfort, nourishment and ease. I'm sure it does for many people. Making dahl is also a reminder for me that tasty and nutritious meals don't have to rely on a fridge full of amazing produce. With a few pantry staples: lentils, spices, tomatoes, you can have this dahl on the table in around 30 minutes. (You don't even need to pick up a knife.)
The variations here are almost endless -- don't let a slightly different lentil get in your way. I've successfully made this with green split peas, whole mung beans, brown lentils, etc. I've also added any number of vegetables: sliced kale, spinach, etc. I've tried adding different spices and combinations, but this is always the blend that I come back to. It fits, it's right. Make a double batch, freeze a few portions, and you've got dinners for more than a week.

Dahl may not be even remotely festive, but given the approach of the silly season (it's here already thought, right?) a little kindness felt in order. Speaking of festive-ness: planning on making this. And this. And this. Warm-kindness-filled hugs to you all. X

KILLER PANTRY DAHL
serves 4

0.5 cup/100 g split mung beans
0.5 cup/100 g red lentils
750 ml/3 cups water
2 bay leaves
1 tsp turmeric
2 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
pinch of asafoetida (hing)
2 tbsp coconut oil
2 tsp ground coriander seeds
400 g/1 tin diced tomatoes
1 tsp salt

In a medium saucepan, bring water, lentils, mung beans, turmeric and bay to boil. Reduce heat and simmer for 20 minutes, until cooked. In a small saucepan, heat the oil. Add the spices and cook until mustard seeds start to pop, then add the tomatoes and ground coriander. Cook spice mixture for a few more minutes, stirring to incorporate. Add the spice mixture and salt to the lentils, simmer for 5 minutes. Adjust thickness by adding more water, or cooking further to thicken.

Serve with a sprinkle of chopped herbs, a wedge of lemon and cooked rice, quinoa, or salad. Keeps in the fridge for 3-4 days.

LIME + SESAME CUCUMBER NOODLES W MANGO

This salad is what happens when you take all of the goods things and put them in a bowl. Because cucumber noodles are delicious. And mangoes should be eaten at every meal possible when they're available. And that means celebrating how DIVINE mangoes pair with the fresh flavours of mint, lime, sesame and chilli. I was inspired by Laura's divine recipe about a year ago, and I've been making variations on it ever since. This version here, with mango and nutty sesame vibes, is by far one of my favs. Everything about this dish oozes summer, even the fact that it takes 5 minutes to pull together.

We've had some wild weather this week, so 24 hours without power (which involved hosting a candlelit but very fun dinner party) combined with a tummy bug earlier in the week has me craving these simple to throw together, light but deeply nourishing meals. I almost can't believe that November is nearly over! Enjoy, lovelies! Stay cool and calm x

LIME + SESAME CUCUMBER NOODLES W MANGO
serves 2

1 large cucumber or 2 small
1 mango, cheeks removed
1/3 cup (2 handfuls) mixed sprouts
handful fresh mint, sliced
0.5-1 tsp sesame oil
pinch of ground chilli
juice and zest of 1/2 lime
1 tsp sesame seeds
2 tsp tamari
1 avocado, halved, peeled and pitted

Use a julienne peeler or mandolin to (carefully) turn the cucumbers into noodles. Score the mango cheeks in a cross-hatch pattern and turn out (see picture). In a small bowl, combine the sesame oil, chilli, juice, zest, seeds and tamari, whisking to combine. Toss the dressing with the noodles, most of the sprouts, and mint.

Place the mango cheek in the bottom of each serving bowl. Place the noodles partially over the mango, pouring any remaining dressing or sprouts evenly between the bowls. Top with more sprouts, avocado, and extra lime wedges if desired. Serve immediately.

ICED GREEN TEA TWO WAYS

HYDRATE ME. This tends to be the first thought that makes it way into my mind these summer mornings. (Yes, our summer begins in spring. It's that hot.) My first go-to is always a HUGE glass of water. As much as I love regular water, the level of hydration this weather mandates means that drinking 3-4 litres of plain water can get a little tedious. This is doubly compounded by the fact when you put me in hot weather my desire to eat anything beyond cold watermelon and mangoes all but disappears.

Enter: iced teas! These do a few things for me.

(1) They provide an alternate hydration mechanism to water. Because iced tea is FUN.

(2) For me, proper hydration = appropriate appetite. I so often confuse thirst for hunger. So being properly hydrated not only manages my appetite, but I often use iced teas as a gateway to eating when I don't feel like it (read: so nauseated from heat that eating anything other than cold fruit or some form of salty potato just doesn't seem feasible). I often find that after a glass of iced tea I'm feeling more ready to eat.

(3) They're an awesome opportunity to pack in more nutrients during a season where I know I naturally eat less. This means that my iced teas are usually packed with chia seeds (brilliant source of protein, fats, antioxidants), coconut water (my ultimate hydration fluid - helloooo potassium and magnesium!), or whatever plant mylk is in the fridge (again, more healthy fats and minerals). Green tea is definitely my iced tea preference (more antioxidants!), but I also love peppermint, chamomile and rosehip versions. Here I've given two versions: a jasmine green tea, and a matcha mylk tea. Matcha alone is an incredible source of chlorophyll and so many other nutrients!

If you become as addicted to iced tea making as I am (there may, or may not be, three different types currently in my fridge), I would highly recommend this iced tea jug. Game changer, for sure.

I would love to hear about your favourite iced tea concoctions - any flavour recommendations? Say fresh and hydrated, lovelies! x

JASMINE GREEN TEA FRESCA
makes ~3 litres

2 tsp (heaped) chia seeds
2 litres/8 cups water
750 ml/3 cups coconut water
8 bags/8 tsp jasmine green tea
fresh mint, to serve

In a large jug (or iced tea jug) combine the tea and room temperature water. Let steep for 3-4 hours, then remove tea bags/leaves. Add coconut water and chia seeds, then decant into glass bottles. Seal and shake to stir up the chia seeds. Serve chilled with a sprig of mint. Keeps in the fridge for 1-2 days.

MATCHA CHIA MYLK TEA
makes ~1.5 litres

1 tsp (heaped) chia seeds
1 litre/4 cups water
250-500 ml/1-2 cups mylk of choice
2 tsp matcha powder
pinch of ground vanilla

Combine water, matcha and vanilla in a glass bottle. Seal and shake to combine, then chill. Serve over ice, adding the mylk when you're just about to serve, adjusting to preferred level of milkiness. Keeps in the fridge for 1-2 days.