The ending of summer and the beginning of slowed cooked stews and warm cuddles.

Here are a few recipes for you to try, utilising the abundant vegetables available at the moment. Let me know how you go with them and if you are extra awesome send me a photo, I'd love that.

Oh and happy 61 years on this planet my dear Mama!


Vegetables in season in April in the Sydney region

Asian greens, avocado, beans: butter and green, capsicum, celery, chilli, cucumber, daikon, eggplant, fennel, leek, lettuce, peas, potato, pumpkin, shallots, silverbeet, spinach, squash, sweetcorn, sweet potato, tomato and zucchini.

Fruit in season in April in the Sydney region

Apples: gala, jonathan, bananas, berries: rapsberries and strawberries, figs, grapes, guava, kiwifruit, lemon, lime, melons: honeydew, rockmelon, nashi, nectarine, papaya, passionfruit, peach, pears: beurre bosc, packham, williams, persimmon, plum, pomegranate and rhubarb.


Sprouted Ancient Grain Patties with Avocado Zucchini Dill Dip

I learnt this recipes from Pete Melov at The Suv 1 in Bondi many years ago now when I was volunteering in their kitchen. I never noted his actual recipe but I did make many many batches of these since by his verbal ingredients list. Thank you Pete I love this little bugger! I have found that this recipe works with all sorts of different amounts of ancient grains. 


1 cup quinoa

1 cup millet

1 cup buckwheat 

1/2 cup amaranth

  • soak in enough water to generously cover over night then strain through a sieve and let ‘sprout’ for the day in the sieve.

1-2 tsp salt to taste

1/2 tsp bi-carb- optional

½ bunch of shallots chopped or 1 small onion chopped

1 carrot and/or zucchini grated

Herbs and spices of your choice: (they are all delicious)

1-2 tsp tumeric

1 tbsp sweet paprika

Thyme and rosemary OR oregano and dill


Blend all the ancient grains with the salt, turmeric and sweet paprika with a hand held mixer and seasoning to taste. Then add the vegetables, onion or shallots and thyme or rosemary. Make sure the batter is not too thin, so add a little water at a time! Not too much otherwise it’s all over and the patties wont hold, however you could end up making pancakes!

Fry them gently slowly in hot coconut oil and enjoy warm mhhh. Nice with avocado. You can store them in the fridge or freezer and defrost them in the toaster! Super easy snack, or wrap filling, or as a meal accompanied by a salad. A complete protein.

Avocado and Zucchini Dill Dip


1 small zucchini chopped

1 large ripe avocados

Juice of 1/2-1 lemon- depends on juiciness, taste test for the right amount of zing

1/4 cup chopped fresh dill 

2 tbsp olive oil

Tiny pinch of cayenne pepper

Sea salt 

Optional: 1 clove garlic chopped finely


Blend everything and taste test for that exciting this is so delicious effect. Enough salt and lemon juice are crucial, however be aware of adding too much too soon. This dip is wonderful with fritters, or burgers, or for a light summer snack serve with cos lettuce dipping boats.

Vietnamese Rice Noodle Salad with Mango and Lime

Are you craving a light, crunchy, sweet and sour, cleansing and satisfying meal right now? Make this ‘salad’ and serve with your favourite protein.


½ packet flat rice sticks noodles (fettuccine)

1 red onion sliced very finely into half moons

Less than a ¼ green cabbage shredded very finely

Less than a 1/4 red cabbage sliced very finely

A handful or snow peas julienne

1/2 cup fresh coriander

1/4 cup fresh Vietnamese mint

1 green mango cut into julienne

1 cucumber cut lengthwise

1/2 red capsicum sliced very thin



1/4 cup lime juice

1 tbsp vegan fish sauce

1/2 cup rice vinegar

1 tbsp tamari

1 tsp coconut sugar

1 red chilli deseeded sliced finely- optional


Garnish with

1 handful of bean sprouts



Soak the red onion in cold water for about 30 min, drain.

Boil the noodles and rinse with running water, strain.

Chop all the vegetables.

Make the sauce.

Mix everything and enjoy!

Tip: you could garnish this salad with toasted crushed peanuts and fried shallots. Sesame or Thai basil. You could add: 300g firm organic tofu marinated in tamari and a pinch of Chinese 5 spice 30 min and fried in coconut oil

and most importantly dessert:

Banana Lime and Passionfruit Cheesecake




1 cup ground almonds- optionally roasted 

1 cup medjool dates

Pinch of sea salt

1 tsp all spice, or 1/2 tsp ground ginger

3 tbsp coconut oil or enough to make sticky dough


-Press into round cake, or tart tin.



2 cup raw cashew nuts soaked for few hours, or best over night

¼ cup cacao butter melted

¼ cup coconut oil melted

2-4 tbsp maple syrup depending on desired sweetness

4 medjool dates 

Fresh lime juice about ½ cup, plus the zest of 3 limes

Generous dash of vanilla extract- optional

Pinch of sea salt

If the mixture is too thick to blend properly add 1/2-1 cup of rice milk, or almond milk, or even water works fine to make a smooth mixture.



Blend filling ingredients until very smooth, taste for enough sweetness and lime juice then pour over crust. Refrigerate for at least 4hours, but best 12hrs! This really firms the cream up to an orgasmic consistency.


Then garnish with

2 ripe bananas

1 or 2 passionfruit



You can now slice your bananas and place them artistically in a sort of Fibonacci spiral onto the cream, push down a little, drizzle with passionfruit. Keep covered in the fridge until ready to serve, sprinkle with edible flowers and feed your beloveds.


Bon appetit!

See you on Insta or FB x