It’s Australia Day weekend! A celebration of all things Australian… like standing upside down and backwards flushing toilets. Ha.
Really though, it’s a day full of epic events like tuna throwing and cockroach racing, of backyard cricket and beach lounging, of face-painting and fireworks and, of course, EATING.
In my few months here I’ve quickly discovered what dishes are classically and proudly Australian. I’m talking lamb chops and kangaroo steaks, sausage rolls, Vegemite scrolls and meat pies, Tim Tams and Iced Vovos, Pavlovas and, last but not least… THE LAMINGTON!
You know those days when you’re so tired you just wish you had an IV of espresso in your arm? I hear you. The problem is that doing so would probably kill you. These espresso meringues will not. And they are delicious.
I’ve discovered they make a really good substitute for breakfast too, since basically they’re like eating your eggs and your coffee in a more efficient and delicious way. Efficiency is my drug. Just make sure you set your alarm for 4am since they take 3 hours to bake.
It was 44 degrees celsius here this week. That’s about 110 fahrenheit. That’s bloody hot. I mean, that’s too hot to move even when you’re inside with the AC on full swing. And let me tell you something: turning on the oven when it’s 110 degrees out is NOT an option. So you know what that means right? Yup, pesto.
This one is just fun because it’s full of orange stuff and orange is one of my favorite colors. It’s also damn good for you and will help your skin glow. What more reason do you need?
I know, I know. Roast veggies? Gee.. how new and clever and interesting! NOT. But give these a chance. This has been my go to roast vegetable strategy for years now and I feel like everyone should know all about it and love it and use it and share it.
Trays full of these get made at least twice a month in our house and never fail to satisfy. They’ve even converted quite a few veggie-skeptics to date so they must be good! Can you tell yet that I have a slight obsession with convincing people who don’t like vegetables to like vegetables? This is especially true with brussels sprouts which are the star of this dish.
These roast veg are super versatile too… I eat them on their own for a meal (maybe too often), mix them in with quinoa, put them on brown rice with tofu, serve them alongside roast meats, toss them with fresh pasta for an alternative primavera, throw them in wilted kale for a warm salad, etc. etc. I’ll stop now. You get the point. Continue reading
Posted in Eats
Tagged broccoli, brussel sprouts, butternut squash, caulifloer, garlic, gluten free, health, healthy eating, onion, vegan, vegetarian
The first kale salad I ever had was at Leopold’s Kafe & Konditorei in Georgetown in Washington, D.C. and it had me hooked on the first bite.
Now, I’m talking back in the day before kale was “cool”…before the curly greens fronds were trending on twitter and clogging up Pinterest boards, this kale salad stood strong on the menu. There was no social influence on my appreciation for this sweet, tart and nutty green concoction. It was just awesome. Like, f*cking awesome.
The combination of nutty kale and toasted pine nuts, complimented by sweet dates and little currants, with the bite of garlic chips and freshly shaved parmesan, all dressed a sweet citrus vinaigrette is untouchable. That first bite sealed the deal and so began my love affair with kale.
Posted in Eats
Tagged citrus, currants, dates, garlic, gluten free, healthy, kale, parmesan, pine nuts, salad, vegan, vegetarian
So this juice is an age-old story. The classic combination of carrot, apple, kale and lemon. Classic as a Cadillac.
It’s probably mine and my husband’s favorite juice and it’s really easy because those 4 ingredients are in my kitchen all day every day. It’s our fall back, our go to, our best friend… well that might be a bit much, but we really like it, ok?
Posted in Get Juicy
Tagged apple, carrot, fruit, gluten free, health, healthy eating, juice, kale, lemon, vegan, vegetable, vegetarian