Ingredients – Salad Dressing
For the dressing:
1 Tbsp soy sauce
7 Tbsp lime juice
3 hot chillies
1/3 C red onions chopped
1 Tbsp sugar
Add all of the ingredients in a bowl and combine.
Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds. Add the salad dressing to the salad then combine and plate up.
It’s been super hot and humid here in Queensland so the meal of choice for us is always a cool refreshing salad. This salad has great texture. It has a slight salty, sour and sweet combination of flavours which burst in the mouth tickling all those taste buds at once.
Serves 2 people
4 handfuls of mixed salad
2 handfuls of corn chips
2 juicy oranges diced
1 half cucumber chopped in chunks
3 spring onions chopped
1/2 C Sunflower seeds
1/2 C Pumpkin seeds
Salad Dressing – vinaigrette Italian
Add the ingredients in the order above an toss with hands then serve
This is tempeh is delicious in wraps, burritos, buns or in salads.
300g packet tempeh sliced thin
1/2 C kecap manis (sweet soy sauce)
1 Tbs apple cider vinegar
1/2 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp smoked paprika
2 tsp liquid smoke
1 Tbsp water
Add all of the ingredients accept for the tempeh into a pot and
bring to the boil for 1 minute the leave to the side
Place the sliced tempeh into a bowl and then pour the
liquid over the tempeh then leave in the fridge to marinate for 2 hours
Pre-heat the oven to 160C and then place the marinated tempeh
on an oven tray which is lined with baking paper
Bake for 10 – 15 minutes
I ate this first on my travelling trips to Chandigarh which is in the northern
part of India which serves as the capital for the states Haryana and Punjab.
Being vegan and always on the look out for recipes whenever I travel, so I was
excited to find this one. I love simple tasty recipes and ones that are quick too.
This one you can eat as an entree or a snack.
2 C Peanuts
1 small Onion finely chopped
2 handfuls Coriander finely chopped
2 hot red or Green Chilies finely chopped
4 Tbsp Lemon Juice
Pinch of salt
Gentle fry the peanuts in a frying pan with a small amount of oil until they turn light
golden brown then remove from the heat and leave to cool
Mix in the other ingredients well and then serve
This salad has everything. Delicious mouthwatering ingredients and great variations
2 C water
1 C quinoa, – rinsed and drained
Vegetable stock for 2 C of water
2 Tbs Cashew Nuts
2 bunches asparagus – cooked and cut into small lengths
1 large red capsicum – cut into thin strips
¼ C Pepitas
¼ C Sunflower seeds
4 Spring Onions – thinly sliced
1 C chopped fresh continental parsley
1 ½ Tbsp fresh lemon juice
2 tsp agave syrup
2 tsp olive oil
1 tsp sweet paprika
100g rocket leaves
Cook the quinoa by combining the water, vegetable stock with quinoa over a medium heat
and then bringing to the boil.
As soon as it starts to boil turn the heat down and cover then leave it to simmer for 15 minutes.
When the quinoa is ready place it in a large bowl and leave to cool.
Add asparagus, red capsicum, spring onions, parsley, sunflower seeds, rocket and
pepitas to the cooled quinoa and combine them together.
Salad Dressing – Mix together the lemon juice, agave syrup and paprika in a bowl
then pour the dressing over the quinoa mixture and combine together then add the cashew nuts on top.
It’s getting warmer here so I can’t wait to try more salads and experiment with them.
This is very delicious and quick to make. Beans and rice salads are my favourites so I
am going to post more soon, because they are simply delicious and nutritious 🙂
1 can of butter beans – rinsed under cold water
1 can of 5 bean mixture – rinsed under cold water
1 punnet small tomatoes – cut in half
1 red onion – sliced
2 hot Thai Birds Eye chillies – sliced
2 handfuls of coriander
Juice of 1 lime
Place the beans, onion, tomatoes, chilli and coriander in bowl and toss.
Add lime juice, toss and then leave for 20 minutes
We read about these markets on the net and had to see it for ourselves. Five times daily a train
passes through this market which is built around it. The market owners have to pack up trays of their
produce which are on small rails and slide them out of the way of the train.
It really is amazing to see !!! The market owners are not happy that is is so popular as
many of their real customers who want to buy food cannot do so because of the many happy camera snapping
tourists like us !!
Some more delicious authentic Thai food. The chefs at our Phuket resort are awesome. I wish I could make these dishes taste as authentic as these do. The delicious balance of flavours and subtle to strong spices are so watering and a delight that I know my taste buds were applauding with every mouthful. Sounds traumatic but it’s true !
Spicy Glass Noodle Salad
Ingredients – glass noodles, garlic, shallots, red chillies, celery, lime juice, tomato, soy sauce, coriander leaves, tofu
Ingredients – dried red chillies, coriander seeds, cumin seeds, cloves, peppercorns, cinnamon, garlic, shallots, soy sauce, lemongrass, peanuts
Photo: One weeks supply of vegetables and fruit. Would you believe it 85 apples !!! I got some
strange looks from the lady in the fruit store who served me and ask me why I need so many apples…
I just said I am making a huge apple pie !!
Two weeks ago I started a juice replacement for my usual daytime meals. I drank 4 juices daily and
a couple of cups of white tea. The reason for me to do this was to see if I could live on juice
each day without the craving for solid food. Also I run regularly and visit the gym 5 times a week too.
So I was intrigued to see if I still could have enough energy to complete my busy active schedule. I
am training for a marathon and the Tough Mudder which is going to take place here on the Sunshine
Coast in August.
Anyway I read a book by Jason Vale and downloaded his app 7 pounds in 7 days was the title. Now I do
not need to lose weight. I should be putting it on instead, but I know the more I do the running and
weigh training I will gain the weight, but in muscle and not fat.
There was a few powder supplements he uses in his juice recipe which I read about a few times.
One was Spirulina I read about contains about 60% (51–71%) protein. It is a complete protein containing all essential amino acids. I few friends I know have been taken this for years and they say it gives them a lot of energy. The next one is Wheatgrass which is claimed that wheatgrass helps blood flow, digestion and general detoxification of the body.
Anyway my opinion is that I felt great doing this. I was not tired and enjoyed the juices very much.
You will need a blender and juicer too. If you want to try something different then I would recommend
this. I will still continue during the day with this as I feel good and have heaps of energy….
So here is one of my favourite juice recipes which include spirulina and wheatgrass.
I have changed it so it is suitable for vegans.
½ lime, peeled
2 apples, any type except Granny Smiths as they don’t juice well
½ medium cucumber
½ ripe avocado
1oz fresh wheatgrass or wheatgrass powder
1 level tsp spirulina
Juice the apples, pineapple, cucumber and lime. Put the avocado flesh into a blender with the ice, wheatgrass and the spirulina.
Blend everything until smooth, pour and enjoy.
For more juices check this link out: Success 7 days juicing