Friday, 21 August 2015
I have to be honest, I'm finding it hard to get back into the cooking since I arrived back in Vietnam a couple of weeks ago. Eating out in Ho Chi Minh City is an incredible experience, the dining ranges from cheap street food carts, low plastic chairs on the pavement or 5 star fine dining at affordable prices and really cool cafe's in between. The good thing is I've been collecting a lot of inspiration while eating out and this is how I came about with this rainforest salad. My 7 yo was so excited to eat his 'tree' and even more excited that he was allowed to eat it with his hands!
Mangosteens are in season in Vietnam and I'm feeling so lucky! One of my favourite tropical fruit. There is nothing like opening up a mangosteen to find perfect white sweet segments (actually, opening up a perfect avocado could induce the same feelings for me!) You can find them grown in Australia around December to April. This mangosteen kombucha is fragrant and delicious and not overly sweet as you would get with other tropical fruit like lychees.
|Mangosteen Kombucha Tea|
Thursday, 13 August 2015
Okra is one of my favourite veggies and I love it in soups, steamed or barbecued. For this beef & grilled okra sesame salad, I grilled the okra in the oven and the steak was cooked up in the pan then coated in black & white sesame seeds. If you are using the barbecue, you can cook the okra and steak at the same time. Don't be put off by the slime inside the cooked okra, grilling or barbecuing does reduce some of it, but it has a lot of beneficial properties and is worth including in your weekly groceries if you can :) Okra is available all year round and in abundance during summer. It's also quite easy to grow yourself.
|Beef & Grilled Okra Sesame Salad|
Friday, 7 August 2015
Someone else invented these 2 ingredient pancakes, I don't know who but since switching to just eating real food and finding out about this easy alternative we have it regularly for breakfast and as a treat. I also make this when we go camping as you can just mash the bananas with a fork if you don't have a blender. This is a great way to use up those over-ripe bananas which make the pancakes naturally sweet. If I'm feeling a little indulgent I make a salted caramel sauce to go with the pancakes with a handful of whatever nuts I have on hand, shredded coconut and raw cacao nibs.
|2 Ingredient Pancakes with Salted Caramel Sauce|
One of the first veggies I fermented alongside carrot and cabbage was beetroot. I thought it would be something the kids would like and the addition of cinnamon and apple gives this ferment a fun twist. The fermentation process preserves the beetroot and creates a yummy sour, crunchy pickled taste that can be eaten on it's own, added to salads or as a side. I love to have this fermented cinnamon, apple & beetroot mixed through some greens and crumbled feta. You can even use the bright coloured brine to dress your salad and add more probiotic power to your food.
|Lacto-Fermented Cinnamon, Apple & Beetroot|