Eggplant + chickpea curry

Bowl food is so nourishing. Especially when it’s plant based, nutritious, spicy, and served with fluffy steamed rice!

This indian inspired dish shows up regularly in my kitchen, with slight variations – dependant on what fresh produce I have on offer. Chickpeas + cauliflower also work beautifully together! As does replacing the spinach with kale.

I’ve been feeling EXTRA grateful this past week … so many wonderful things coming together in my life + really feeling in the flow of my heart. I’ve been working on our travel plans for 2020, researching + booking some epic trips … we had our first abundant harvest of honey from our hive – plenty for us, enough to share with some special people + also sell within my business. I also promo’d my first cooking event “Asian Inspired Cooking Class” in my new studio space + it has almost sold out. If you’d like to join us, you can book a space HERE.

We have been working incredibly hard on our property to create an environment – not only for us to live happy, peacefully + abundantly in nature, but to also share with our clients.

I am thrilled to be able to offer a high vibrational space, that has so much love + positive energy infused into it.

2020, I see you. Age of Aquarius.

Some of you asked for this recipe, and here you have it beautiful humans. I hope you have a wonderful week ahead.

K x


ingredients

1 large eggplant
1/2 red onion diced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp turmeric
2 minced garlic cloves
1cm piece ginger finely chopped
1/2 tsp coriander roots finely chopped
400g organic diced tomatoes
1/2 cup filtered water
400g organic chickpeas
chilli flakes *to taste
3 tbsp organic plain coconut yoghurt *unsweetened
generous handful baby spinach leaves
1/2 tsp garam masala
fresh coriander leaves
sea salt
cracked black pepper


method

Preheat oven to 180c. Prick eggplant with a fork several times.

Bake the eggplant on a lined tray for 45 mins. When cool, remove the skin and dice into 1 cm cubes. Set aside.

Over a medium heat, add the onion to a frypan and cook until translucent. Sprinkle in the cumin seeds. Stir and toast, until fragrant. Next, add the ground coriander, turmeric, garlic, ginger, coriander roots + tomatoes. Continue to cook for a few minutes.

Add the water, chickpeas + chilli flakes. Stir well + bring to a slight bubble.

Cover, reduce heat + allow to cook on low for 15 mins. Stir occasionally.

Add the eggplant + mix through.

Add the coconut yoghurt + stir well. This gives the curry sauce a creamy, delicious finish + rounds out the flavours. Cook for a few minutes.

Just before serving, add spinach leaves + wilt through, add the garam masala, fresh coriander leaves and season to taste.

Serve with steamed basmati rice + a dollop of coconut yoghurt.

Bean + brown rice enchiladas

Who doesn’t like a bit of Mexican action? I always find it fun cooking, and eating.

These enchiladas are quite filling … we had two each for dinner, and there was one left over for Mr B’s lunch the next day.

You can get creative with the tortilla filling by adding jalapeños, zucchini, carrot – if it’s veg, it can go in!

Right, well I best get onto christmas present planning/shopping. Love me some online research!

 

ingredients

1 tbsp extra virgin olive oil
1/2 onion *diced finely
2 cloves garlic *minced
1 red pepper *seeded + diced
400g organic diced tomatoes
400g organic four bean mix
1/2 cup corn kernels
1 tsp ground cumin
1/4 tsp paprika
pinch chilli flakes
sea salt
cracked black pepper
2 cups cooked brown rice
5 sweet potato wraps *gluten free
2 tomatoes diced
1 chilli finely diced *omit if you don’t like heat
1 cup grated cheddar *vegetarian

to serve

fresh coriander leaves
spring onions *finely sliced
plant based sour cream
lime wedges

 

BEAN + BROWN RICE ENCHILADAS 2

 

method

Preheat oven to 180c°.

In a large frypan, heat oil over medium heat.

Add onion, garlic + red pepper. Sauté until tender.

Add diced tomatoes, bean mix, corn, cumin, paprika + chill flakes. Stir well to combine. Season + bring to a boil. Reduce heat + simmer (uncovered) for 15 mins to allow the flavours to deepen. Add rice, stir well + cook for a further 5 minutes.

Divide the bean + brown rice mixture down the centre of each wrap/tortilla. Fold sides over filling and roll up. Place the seam side down in a baking dish.

Spoon the remaining mixture around the tortilla. Top tortillas with diced tomatoes, chilli + grated cheese. Bake until the cheese is golden + melted (around 15-20 mins).

Sprinkle with coriander + spring onions. Serve with lime wedges + add a generous dollop of sour cream.


 

With love + in great happiness,

Kristy xx

Poke bowl

Poke is pronounced (poh-keh) and rhymes with okay. Okay?!

If you haven’t heard of a poke bowl, well let me introduce you. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish (salmon, snapper, tuna) – in salty sauces often made with soy sauce, ponzu or spicy black-bean paste to highlight the fatty fish.. which is then tossed over rice and topped with vegetables and hot sauce.

Kinda like a sushi bowl. Get your chopsticks out!

I must add avo is a bloody good addition to this bowl. It gives a nice creamy element. Only, I had run out when I made this. Boo.

You can use whatever vegetables you fancy in your poke. Try radish, crispy fried shallots, kai lan, lettuce, bean shoots etc. Mix it up!

 

serves 2

ingredients

1/4 cup organic tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
1/2 tsp grated ginger
2 fillets salmon *sashimi grade
2 sliced green onions *green part only … reserve the white for your garnish
white sesame seeds

1 bunch broccolini
1/2 tbsp sesame oil
kecap manis
cooked brown rice
cucumber ribbons
carrot matchsticks
wakame seaweed *buy dried from your Asian supermarket + rehydrate with water
1 cup edamame
spicy kraut
snow pea sprouts
lime *cut in two
fermented red pepper + miso mayo *or, try mixing home made mayo + organic sriracha
black sesame seeds
shichimi togarashi *you can purchase from an Asian supermarket + gives some heat

 

Combine the tamari, sesame oil, rice wine vinegar + ginger in a large flat bowl. Stir well.

Remove the skin from the salmon fillets and cube into 1cm pieces (a tip is to keep the salmon a tiny bit frozen – not completely, so it is easier to cut). Place the salmon in the marinade and coat well. Scatter with green onions (green part) + a pinch of white sesame. Place in the fridge to keep cold.

Trim your broccolini. Get a cast iron skillet hot + drizzle the sesame oil in the pan. Add the broccolini, + a little splash of kecap manis. Sauté until cooked, but still a nice crisp to it. Set aside.

Assemble your bowls. Add a generous scoop of brown rice, lay the broccolini on top. Add the cucumber ribbons, carrot matchsticks, wakame seaweed, edamame + a generous spoonful of kraut off to the side. Place your salmon in the bowl + a bunch of snow pea sprouts on top. Add half a lime in each bowl.

Drizzle spicy mayo all over.

Scatter with green onions (white part), a pinch of black sesame + schichimi togarashi.

 


 

With love,

Kristy x