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.

MANGO SWIRL CASHEW ICE CREAM

Around the corner from my new house is a roadside stall that for the next few weeks will be selling the last of this summer's mangoes. Grown only a few kilometres away, gas free, and only $15 for a whole heap. Needless to say, I have been eating a lot of them. A few weeks ago I finally remembered to share a photo of a mango-macadamia mousse I made for a dinner party with my best ladies ages ago, and decided to recreate it as an ice cream. This is oh so good, and a good base method for lots of different fruits (ahem, blackberry). The creaminess of the cashews, significant flecks of vanilla, and mango's undeniable awesomeness, work together like a song. This is a recipe that requires little consideration beyond whether or not you have enough cashews in the cupboard (I question to be faced daily in my house).

While I've got you here, there are about a bazillion very exciting things to tell you about:

• I'm running a Valentine's Day Partner Yoga workshop for the very wonderful Stretch Yoga. Partner yoga is both hilarious, fun, and like getting a 90 minute massage.
• Every Tuesday from 6 am I'll be running a 1 hour yoga session at the very lovely and high-vibe Sol Natural Foods. $15 snags you yoga + a coconut water OR $20 gets you yoga + a seriously relish and healthy breakfast.
• Cherish Women's Cancer Foundation is running their annual Battle Against Ovarian Cancer, which is a massive volleyball battle, and I'm so stoked to be donating some private yoga sessions to their prizes.
• Coming up in March and June, I'll be holding some workshops to help you transition through the seasons. An Autumn Equinox session on Friday March 20, and a Winter Solstice session on Sunday June 21. Tickets are super affordable -- check out Stretch Yoga for more details and to book your spot.

All of these events are up on my events page, which I keep updated with my latest timetable of classes as well.

Phew. Enough of the self-promotion: go forth and make delicious ice cream! xx

MANGO SWIRL CASHEW ICE CREAM

makes about 3 cups

flesh from 2-3 mangoes (about 300 g)
2 cups cashews, soaked overnight
1 tsp ground vanilla pods or seeds from 1 vanilla bean
pinch of sea salt
2/3 cup cashew/coconut/almond mylk
1/3 cup maple syrup
extra chopped cashews, to serve

In a blender, puree mango flesh until smooth. Reserve just under 1 cup for swirling, keeping the remaining puree in the blender. Add the cashews, vanilla, salt, mylk, and maple syrup to the blender. Blend on high for a few minutes, scraping down the sides at intervals. Resist the urge to add more liquid -- you want the cream to be really thick (otherwise it will be very icy when it freezes). Pour the cashew ice cream mixture into a rectangular container (I use this amazing silicone one). Spoon the mango puree over the cashew ice cream in two rows. Using a toothpick or cake skewer, trace across the surface, dragging the puree through the cream and vice versa. Seal the container and freeze for 2-3 hours -- at the point the ice cream should be at perfect scooping consistency. If you freeze any longer, make sure to thaw at room temperature for 20-30 minutes before serving, as it will be less scoopable than commercial versions. Top with more chopped cashews and enjoy!

HERBY CHICKPEA DIP + PEPPERY-TURMERIC DUKKAH

Since Monday I’ve been on a dietitian-ordered ‘clean up.’ This is generally something I crave (I have a serious love of cartharsis). We agreed a clean up was in order largely because on top of being a celiac, lactose intolerant, and insulin resistant, I have a nasty intolerance to vaso-active amines. These are a type of naturally-occurring chemical in lots of foods, that taste really REALLY delicious. Anything super rich and flavourful (hello: tomato paste, mushrooms, fermented foods). Unfortunately for me they cause a bunch of side-effects: inflammation, water retention, headaches, extreme fatigue. I’ll be the first to admit that I’m not the greatest at cutting them all out (because CHOCOLATE, folks) but generally I’m pretty good at avoiding the ones that I know have the biggest effect on me (bananas!).

Over the holidays, well, let’s just say my tastebuds got the better of my practicality. So, clean up! Two weeks of amine-free eating, with lots of fruit, raw salads, gentle methods of cooking (like steaming), healthy grains and protein. Sounds pretty good, right? Just so we’re clear guys, my dietitian gets it. He also recommended I drink almost as much green tea as possible, because of its anti-inflammatory properties, and understands my body chemistry enough to tell me that I don’t need to stress too bad about eating a ton of protein. (I put on muscle like a mofo. Combine my level of activity with too much protein and I would soon look far more bulky that I want to be.)

Anyway, part of the biggest challenges about eating amine-free for me has always been flavour. Because, amines = flavour. Especially all my fall-back seasoning/condiment-y type things: citrus, garlic, olive oil, vinegars, all nuts and seeds (except cashews). This tends to totally change my approach to thinking about the flavours of foods and how they go together. My dietitian (who is a demi-god, ok?) had the genius idea of using allowed fruits to add acidity and freshness to dressings, so there’s been lychees and mangoes in dressings for big Asian-style salads, and peaches added to creamy cashew sauces. Thankfully, fresh herbs and spices are still on the table and that has lead to many amine-free problems becoming delicious creative solutions.

This combo of a herby-chickpea dip with peppery-turmeric dukkah is hitting all the marks for me at the moment: a good balance of vege/carbs/protein/fats, no amines, and flavour. Thank goodness for cashews: they toast up so well, adding much needed creamy/nutty notes to the dip. The basil/parsley combo for the dip is a mainstay for me, but also what I had on hand. Any herbs will do though: coriander+mint, parsley+oregano, chives. It’s also a fact of the universe that things become infinitely more awesome when they have toppings, right? This dukkah is crunchy, peppery, versatile and easy to make. This is a tried and tested combo of spices for me, but I also know that fennel seeds, fenugreek and caraway are good additions. It can also go on top of many dishes: salads, soups, stews, etc. If you’re not sensitive to amines (hooray!) of course feel free to add all the usual suspects to the dip: lemon, garlic, olive oil. Any nut will do!

Large salads have also become a staple, so I’m planning to share one with you next week. Until then, wishing you all days of self-love, intentional eating and happy vibes. X

HERBY CHICKPEA DIP
makes ~1.5 cups

1.5 cups cooked chickpeas
1/3 cup cashews, lightly toasted
handful fresh basil, stems removed
handful fresh parsley, stems removed
1/3 cup sunflower oil
1 scallion (spring onion), sliced
sea salt
freshly cracked black pepper

Place all ingredients in a food processor or blender, whizz to combine. Add 1-4 tbsp of water to achieve desired consistency. Season to taste. Serve topped with dukkah (below) and a selection of sliced veggies, crackers, or corn chips. Store in an airtight container in the fridge for 3-4 days.

PEPPERY-TURMERIC DUKKAH
makes 1 cup

1 cup cashews
1 tsp black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp flaky sea salt

Toast the cashews in a pan over medium heat until toasty smelling, but be careful not to burn. Allow to cool slightly, before combining the cashews with the spices in a food processor. Process for 10 seconds (you want the nuts to be chopped, and the seeds to be slightly crushed, but not totally ground to a meal). Store in a glass jar in a cool dark place, best consumed within one month.

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.

COCONUT + SAFFRON FRENCH TOAST

You should probably have some french toast for breakfast tomorrow. I'll admit that normally I'm more of a waffle or pancake gal, but this french toast was so good. Saffron and coconut work so nicely together, and the contrast between the toast's crispy edges and chewy, moist centre is so moreish. A breakfast highly recommended for Sunday late-breakfast vibes, a table of people, or to fight Monday-itis.

Now, french toast is a meal that relies on good bread. Really good bread. I'm sure we've all been scarred by horrible experiences with gluten-free bread (cardboard/paper shavings). Sol Bread's gluten free sourdough (!) megagrain is really good bread, and so moist and flavourful (psssst: you can order it online!). I'm one of their new brand ambassadors, if you've been following me on Instagram, you'll know that I was already a BIG fan. So I'm beyond excited to be working with a company that has done so much hard work to cater for people with dietary requirements! Also: gluten free sourdough means that those who avoid gluten can still reap the benefits of sourdough. Yes please.

So back to the french toast, traditionally made with loads of sugar, milk and egg, this is a significantly higher-vibe version. Coconut milk, saffron, minimal sugar. Sol's gluten free megagrain has a small amount of honey already, so I decided to roll with that vibe and serve with a generous drizzle. If honey isn't your thing, maple would also be great. You can make this with regular bread too, of course, but don't forget the quality -- you don't want your bread falling apart in the pan! Naturally, this french toast lends itself to all sorts of fancification: cashew cream, coconut yoghurt, cacao nibs, etc would all make most delicious toppings. Because fancy breakfast are always necessary.

COCONUT + SAFFRON FRENCH TOAST
serves 4

270 ml/1 can/1 cup + 1 tbsp coconut milk
pinch saffron threads
pinch ground vanilla (or 1 tsp extract)
pinch sea salt
1 tbsp flax meal
1 tbsp hot water
8 slices Sol Breads Gluten Free Mega Grain Sourdough
1 tbsp coconut oil, for frying
raw sugar, to sprinkle
fresh fruit, chopped nuts, honey, to serve

Whisk milk, saffron, vanilla, salt, water and flax in a bowl and set aside for 15 minutes, to allow the saffron to soak. Pour the wet mixture into a large, shallow dish and lay bread slices in a single layer. Soak for 5 minutes on each side. Meanwhile, heat a frying pan over medium heat, then add coconut oil. When the bread has finished soaking, place the soaked slices in the frying pan (you will probably have to do this in batches), sprinkling the top side of the bread with sugar. Cook for 5 minutes each side, until golden and crunchy around the edges. Serve immediately with fresh fruit, chopped nuts, and honey to drizzle.

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.