Oops I did it again.

Sometime has passed since my last post where I said I was giving up all forms of sugar and grains. Well, I have this very reasonable excuse for having gone astray from that commitment, because I have been catering non-stop for the last week making all sorts of wholesome foods and, yes, cakes too. Did I taste test them? Yes of course I have to, right?! Did I enjoy it? Yes. Did I feel a little bit guilty for not keeping my word? Yes, but life goes on and I will try again. Out of these last two weeks experiences of first not having any sugar and then having it, I have noticed an obvious difference in my mental and emotional being, as well as my physical. My verdict is not having sugar makes me feel suspiciously good! I'm sure attending the NAAM YOGA classes at BAREFOOT YOGA in Paddington helped too.

Here is a recipe to inspire you to have a grain and nearly carbohydrate free meal to make you feel satisfied and even a little excited:

Roast Vegetable Salad with Kale and Sesame Seeds

Autumn in the city is asking for warm vegetables straight out of the oven, to also warm the house, filled with antioxidant greens, good fats and of course a touch of lemon juice to absorb all those vitamins. A great way to use up neglected veggies and let your creative juices flowing.

Plan of action and ingredients

Heat your oven to 200C


1/4 pumpkin cut into big chunks

2 carrots cut into diagonal rounds

1 medium sweet potato sliced into rounds

1 large zucchini cut into thick match sticks


2 parsnips- if you like those

1 beetroot cut into thin wedges

1 red capsicum cut into thick strips

Smother in extra virgin coconut oil, a generous pinch of sea salt and 1 tbsp of rosemary.

Massage your love through it all and bake. 

Toss veggies once half way through baking, don’t over mix otherwise they will turn to mush. Don’t forget to toss at least once otherwise they might burn.

When the vegetables come out of the oven immediately add:

1/2 bunch of kale sliced finely

And garnish with:

Toasted sesame seeds and a wedge of lemon



Tip: You could also add some whole garlic cloves to the veggies and mix some cooked ancient grains like buckwheat through the lot at the end. Possibilities in life are endless.