vege_mumma

Beautiful creamy sweet potato pasta sauce inspired by . I had no bell peppers so used tomatoes instead, all roasted together with sweet potato, onion and garlic. Added some spices and herbs, sun dried tomatoes, some spinach and nutritional yeast. Topped off with some crispy sweet potato bits and pine nuts.

Did you know you can use ALL parts of the corn. Enjoy eating it, boil up the cobs to make corn stock, ( which also adds thickness to your dish), use the husks as wrapping for your dish - as in tamales, and dry the corn silk out to make tea! So versatile

Did you know you can use ALL parts of the Brussel Sprout plant. Roast the sprouts up with some garlic.
Once you've picked off the bottom leaves to allow the sprouts to grow, you can use them in place of cabbage or Kale leaves. You can even eat the stalk but its a bit tougher so needs more cooking.

Here we replicated our kale chips with the Brussels leaves and they were incredible. Think healthy cheese and onion chips and that's the flavour.

Amazing salad made with what I had in the fridge. Think outside the box for your salads, don't be afraid to use things like cauliflower and seeds, they can amazing crunch and nutrition. This one has quinoa, spinach, cauliflower, cucumber, carrot, avocado, home grown tomatoes and nut/seed Granola.

Gloomy mornings call for a comfort breakfast of oats with fresh berries from the garden. For a bit more of a powerhouse punch we also mixed nutmeg, cinnamon, Kakadu plum and ginger. Drizzled with honey and sprinkled with some goji berries and wattle seeds.
Delicious, healthy and filling.
Oats are full of fibre and have a great selection of important vitamins and minerals. Great to help stabilize your blood sugar and to keep you feeling fuller longer. They can also help with your gut.