Stuck for making your TACO TUESDAY or MEAT FREE MONDAY meals a bit different? Not to worry we’ve got your back. These tacos are hands down the tastiest I’ve had in I don’t know how long!??!!
We used cauliflower in the recipe where an ingredient such as chicken might usually be and spiced it up fairly similarly too and if I may say it tastes better! How great is cauliflower? Versatile ole thang…
Pineapple salsa a bit of a winner here too. Inspired by a little piece left just waiting to be used. The best recipes tend to come together that way would you agree?
Be sure to tag us in on your recreations of this one folks – can’t wait to see how much you love it too!
SMOKY CAULIFLOWER TACOS
GF : DF : SF : V
1 head of cauliflower (800g)
⅓ cup olive oil
2 tbsp sweet paprika
1 tbsp smoky paprika
Pineapple tomato salsa:
1 large tomato, diced
1/4 small sweet pinepapple, cored and diced
1/2 cup coriander leaves, stalks chopped
1/2 small red onion, peeled and finely diced
2 tablespoons lemon juice
1 avocado, peeled and sliced
1 iceberg lettuce
1 large chilli or tabasco sauce
Preheat oven to 180C. Toss Cauliflower in olive oil, sweet and smoky paprika and a good pinch of sea salt. Arrange onto lined baking tray and roast for 25-30 minutes. Cook for the lesser duration if you like your cauliflower to maintain a bit of crunch. Whilst cauliflower is cooking make the salsa by tossing all ingredients together in a bowl. Once cauliflower is cooked, pop in the middle of the table with the avocado, iceberg lettuce and chilli. Let your guests peel their own lettuce leaves, fill with cauliflower pieces and salsa then top with avocado and chilli and enjoy.
I realise I’ve mentioned the ole b’day a bit recently, it’s not “everyone let’s gloriously celebrate Jacq ohhh yeaaaa”, rather, I think I’ve been quietly processing something within. I turned 35 this year, and whilst I am not saying by any means that I am old, hell no, but, for the first time in this era of 30’s I feel kinda different.
I’m not sure how to make much sense of it right now, and so maybe I’ll stop trying to and just voice how I feel, maybe that will help me understand it, maybe some of you can relate…
I’ve recently felt a real internal shift, emotional and I think also a biological one too. I feel now more than ever the preciousness of time, because all of a sudden here I am at 35 and it feels like the past 7 years have flown faster than ever? To be honest for a long time I still felt I was 28 (ain’t nothing wrong with FEELING 28 either ha!) and maybe for the first part of my 30’s I was still working through and figuring so much stuff out. But now as I enter 35 I feel like I am about to write a huge new chapter of life you know?
I can’t slow down time, that’s the impossible, but if time flies this fast then what can I be doing right NOW to be most connected to this moment. I feel I’ve been making the most of life, but now my body, my head and my heart are asking what more can I do? This internal shift I guess you could call it, is crazily encouraging me to write my greatest chapter yet. Does that make sense?
So this birthday pic is a special memory for me to start my 35 – walking barefoot, in the middle of Barossa in what was a whole week of new and insane food and wine experiences thanks to my @jacobscreekwine family, I’m wearing a beautiful dress @witcheryfashion and embracing my womanhood, and my lovely man is taking the photo, a photo which he decided he wanted to put me in and somewhat pushed me a little beyond what I might usually feel comfortable doing but in the spirit of making the most of each and every moment I leant into it.
You know how people say or you see written ‘the best is yet to come’, well, I feel the best is here right now, it really is just what you want to make of it.
Comfort snacks be sorted with this one!!! Well actually any snack time, not just for comfort, although how delicious are spicy, savoury and a just a touch mushy with alllll the nutrition when you feel the need for a pick me up?
SWEET POTATO WEDGES WITH ZUCCHINI BABA GANOUSH
600g sweet potato, cut into 1cm chips
2 tbsp extra virgin olive oil
3 medium zucchini (approx 400g)
4 large Garlic cloves
2 tsp Tahini
1/2 tsp Lemon Zest
1 tbsp Lemon Juice
1 tbsp extra virgin olive oil
1/2 cup (120g) Yoghurt
1/2 bunch Coriander, stems and leaves finely chopped
1 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1/4 tsp Chilli Flakes or more if desired
Preheat oven to 180C and line a large baking tray with greaseproof paper. Toss the sweet potato chips in olive oil and sea salt, roast for 55 mins. Cut zucchini in half length ways, arrange zucchini and garlic cloves (skin on) on a roasting try with 1 tbsp olive oil, roast for 1 hour. Remove from oven and blend all Baba Ganoush ingredients with a pinch of sea salt for 2 minutes in a food processor. Make yoghurt dip simply by mixing all yoghurt ingredients in a small bowl. Arrange dips and sweet potato chips on a platter and serve.
Made these PEANUT BUTTER AND JAM COOKIES the other week as part of my mumma mission to make some more cookies each week for the fam. Kinda love the tradition of having home baked cookies as a small treat, reminds me of being a kid alllll over again.
The wonderful thing about these cookies is that they are legit the easiest I think I’ve ever made and (thank god!) received some rave reviews. Have a crack yourself – enjoy!
PEANUT BUTTER AND JAM COOKIES
Makes 12-16 cookies
2 cups rolled oats
1 cup all natural peanut butter (smooth)
2/3 cup rice malt syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 egg, whisked
2 tablespoons chia jam or your cheeky jam if that is what you wish (estimate and optional)
Preheat oven to 170C and line a large baking tray with greaseproof paper. In a bowl combine oats, peanut butter, rice malt, vanilla, baking powder and egg and mix well to form a dough. Take tablespoon size pieces and roll into a ball, place on baking tray then make a small indent with the end of the spoon. Pop a small dollop of jam in each (optional) and bake in oven 14-16 minutes. Allow to cool completely on tray. Store in airtight container up to 1 week.
Did a fair bit of cheese and wine last week (happy birthday to me lol) and whilst I looooooved every minute of it, felt zero guilt, and ate mindfully, it wasn’t my usual week of eating that’s for sure! So the theme of this week is many, many PLANTS. They are the SIMPLEST way to get back to basics. If ever you feel overwhelmed by all the different messages in health, remember the simplicity of this one. Mother nature always delivers an abundance of plants to us and vegetables and fruits are the easiest way you can reset your body.
QUESTION FOR YOU: would you like to see how this looks in my week? I can do a little journal of the meals and snacks I eat and then pop it on the blog next week so if you feel the same sometime you have some guidance? What do you think – let me know in the comments below. Jacq x
Had the most insane foodie experience at Yellow Potts Point the other day. Yellow have recently evolved their entire dinner menu both a la carte and 5 or 7 course tastings to vegetarian, and if you ever feel a need for some serious plant based inspiration then this is your restaurant to be.
Whilst all the dishes told a story in themselves the highlight for me was Butternut Pumpkin, Miso Brown Butter and Salt Bush (featured directly below).
The eggplant, corn and black garlic – looked more a small filet of fish than eggplant, really robust flavours in this dish.
Radicchio, sweet potato, mustard seed, masala – the bitterness of the radicchio beautifully balanced by the creamy sweetness of the sweet potato.
Featured image is the Jersey Milk Curd, Strawberry, Tomato and Pepper – came second to the pumpkin, miso brown butter and salt bush for me! Those crisps on the strawberry plate were beyond though – such clever food science.
A loaf that needs no intro because its contrasting deliciousness speaks for itself. We’ve taken a classic banana bread and transformed it into a slice of scrumptious Top Deck style loaf. Be sure you’ve people next to you to share upon baking, as you’ll be dangerously tempted to keep it all for yourself otherwise!
TOP DECK LOAF
NUT FREE + LUNCH BOX FRIENDLY
1/2 cup melted coconut oil or olive oil (not extra virgin)
1/2 cup coconut sugar
4 bananas, mashed
2 teaspoons vanilla extract
1/2 teaspoon bicarbonate soda
2 teaspoons baking powder
2 cups spelt flour
1/4 cup milk of choice
1/4 cup raw cacao powder
Preheat oven to 170C and line a loaf tin with baking paper. In a large bowl whisk together oil, eggs, coconut sugar, bananas, bicarb soda and baking powder until well combined. Fold through half the flour and half the milk, then repeat. Mix until smooth. Pour half the mix into another bowl and mix the raw cacao powder to one of the bowls to make the chocolate layer.
Pour the (dark) chocolate layer into loaf tin and spread evenly, then top with the (white) banana layer and cook in the middle to top of oven for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in tin 20 minutes, then transfer to wire rack to cool completely before slicing to eat.
ICING: Based on our recipe here with an added 1 tablespoon raw cacao powder
I love warming salads for this time of year when the weather is just a few degrees cooler but you still feel like lighter foods and this WARMING BRUSSEL EGGPLANT AND SPROUTS SALAD is the solution to that! #nailedit. All your flavour dreams come true with this one, oh my and the ingredients just make me one very happy nutritionist indeed. I’ll be honest the only thing missing is avocado which we didn’t have on hand but you can absolutely add!
A few nutrition facts for you on the SPROUT kingdom going on here:
chickpea sprouts : rich source of plant based protein, bundles of fibre and just 1 cup contains 26% daily recommended intake of iron
brussel sprouts : amazingly rich in Vitamin C and top of the ladder for glucosinolate content – glucosinolates are known for their cancer protective properties.
Need more convincing? I thinks not – dive in!
WARM BRUSSEL, EGGPLANT AND SPROUT SALAD
GF : DF : SF : VEGAN
1 large eggplant (600g), cut into cubes
1/4 cup olive oil
350g Brussel sprouts, halved
1 cup (220g) Buckwheat
1/2 cup (130g) Chickpea sprouts
1/2 cup (130g) Mung Bean sprouts
3/4 cup Coriander (½ bunch stalks and leaves)
3-4 spring onions, sliced white part only
100g baby spinach
1 tbsp tamari
1 tbsp sesame oil
½ tbsp maple syrup
½ tbsp apple cider vinegar
2 teaspoons finely grated ginger
Sea salt and black pepper
Preheat oven to 180C, line a large baking tray with greaseproof paper, place eggplant on tray, toss in approximately 3 tablespoons olive oil and season with sea salt and pepper. Bake for 45-50 minutes until soft and golden. About half way through, place brussels on a separate lined baking tray, toss with remaining olive oil and bake for 30-35 minutes. Place the buckwheat in a small saucepan on the stove with 2 cups water, bring to the boil, then turn down and simmer until water is absorbed and buckwheat is cooked – approximately 10-15 miutes. Fluff with a fork and leave to cool slightly. Combine dressing ingredients in a small bowl and whisk to combine. Place buckwheat, chickpea sprouts, mung beans, coriander, spring onion and baby spinach in a large bowl, drizzle over dressing and toss to coat. Arrange half the salad on a large serving plate, with half the eggplant and half the brussels and repeat.
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