Green Remedy Kitchen

03/04/2024

On the menu Billabong Retreat Sydney yesterday
- Rainbow Grain Bowls, with romesco sauce, tahini + gluten free buckwheat crackers

23/08/2023

Healthy(ish) Salted Caramel Slice

I love traditional caramel slice but don’t have much tolerance for treats that sweet these days. This is a delicious alternative that is much less sweet and avoids nasty refined ingredients, using alternatives higher in fibre and nutrients, such as dates, oats and nuts.

There are few steps involved but super simple. I’ll often do one step, go and do some other things, then come back and finish it later.

Adapted from a Donna Hay recipe.

Ingredients

Base
6 (120g) fresh medjool dated
1 cup (80g) desiccated coconut
1/2 cup (45g) rolled oats (not quick)
80g butter, melted

Caramel
15 (300g) fresh medjool dates, pitted
1/3 cup (90g) almond butter
2 tablespoons brown rice syrup (this is essential for the chewiness)
1 teaspoon vanilla extract
1/8 tsp fine sea salt

Chocolate topping
150g dark (70%) chocolate, roughly chopped
1 tablespoon coconut oil
Flaky salt, to finish

Directions
1. Preheat oven to 180 C and line a square 20cm baking pan with baking paper. Ensure there is some hanging over the side to lift out easily.
2. Place the dates, coconut and oats in a food processor and process until finely chopped. Add the butter and process again, to form a rough dough.
3. Spread the mixture evenly into the pan, pressing down firmly as you go. Bake for 15 minutes or until lightly golden. Remove from the oven and cool.
4. Meanwhile, make the caramel. Place the dates in the food processor and process until finely chopped. Add the almond butter, brown rice syrup, vanilla and salt and process until very smooth. Spread the caramel over the base and freeze for 15 minutes.
5. While it’s setting prepare the chocolate topping. Place the chocolate and coconut oil in a small bowl and melt over a water bath, stirring regularly until completely melted and smooth. Pour the chocolate over the slice, tilting the pan to completely cover the caramel. Freeze for about 30 min, or until very firm.
6. Lift the slice from the pan and cut with a sharpie knife. Store in the fridge and sprinkle with a little flaky sea salt before serving.

15/08/2023

Love this ❤️

A beautiful reminder of how impactful small changes can be to support health and happiness.

Feeling stressed? You're not alone. Rates of anxiety, depression and burnout have soared in recent years. Look after yourself by getting enough sleep, eating...

05/08/2023

Food always tastes better from a bowl. Do you agree? 🥣

Creating delicious plant forward bowls for lunch is easy with a few staples in the fridge/pantry, seasonal veggies and a sauce or dressing prepped in advance.

My bowl essentials for the best flavour, texture and nourishment are whole grains or a starchy roast veg, leafy greens, something crunchy (nuts, seeds, roast chickpeas are a fav as they also add healthy fats, protein, fibre), a protein (legumes, leftover meat from dinner), pickled or fermented veg and a sauce/dressing.

And most importantly, a variety of different colours using brightly coloured plants and spices 🥦🌶️🥕🫚

17/07/2023

Puréed Beets with Yoghurt & Za’atar 🌱

Cooking lunch at home today from one of my favourite cookbooks ever. Jerusalem.

I love books for when I’ve lost my home cooking mojo or lacking inspiration. They immediately make me fall in love with cooking again. Playing with colour and flavour and celebrating the way food has been eaten for hundreds of years.

The second photo is Mejadra from the same cookbook, one of my favourite rice + lentil dishes. In this recipe I usually just caramelise the onions rather than frying and serve with fried crispy leeks on top. Today I used a mix of green + black lentils as that is what I had. Plus extra points for adding in a little 🙌

In the beet purée I subbed red chilli with Aleppo chilli flakes, which are milder for the kiddies (and so pretty sprinkled on top!) and pomegranate molasses instead of date syrup as that’s what I had.

Now time to eat!

08/06/2023

What aspects of your life are getting in the way of you living your BEST life ✨

- the blood test that you know you should follow up on
- the gut that reacts to everything
- the sluggish bowels that make you feel heavy and bloated
- the habit you want to start, but just can’t get motivated
- the lack of energy, making everything feel too hard
- the irritable moods that impact the people you love, including yourself

There could be a thousand things on this list that are deeply personal to you.

But there are also a thousand little things within your control that can help move you in the direction you want to go.

Which one will you pick today ❤️

06/06/2023

An important point. Check the label and avoid supermarket brand breads. Brands like Sonoma, which is often stocked at supermarkets are authentic sourdough.

Most ‘sourdoughs’ you buy actually aren’t sourdoughs. Here are the best breads to buy instead.

03/02/2023

Orange veg for a summer glow ✨

Fun fact, we all know the effect of eating too many carrots 🥕 on skin colour, but did you know that regular intake of carotenoid-rich foods can give your skin a natural “glow”.

The family of carotenoids are fat soluble meaning they store in fatty tissue, such as the skin and eyes and provide a protective quality. In the eyes they can be protective against blue light and in the skin, from UV radiation.

The best food sources are orange veg like pumpkin, sweet potato and carrots plus leafy greens (chlorophyll masks the orange colour) .

Here I’ve roasted halved sweet potatoes with spices, scoring diagonally first to allow the flavour to get through and to speed up cooking time.

06/12/2022

Lunch today - leftover mujadara (middle eastern lentils and rice) from , kefir yogurt and sauerkraut - a bowl of superfoods for the gut!

Rice and beans (legumes) is a staple food in so many cultures. For good reason. Not only is it seriously delicious and nourishing, affordable and great for the the planet, combing rice and lentils also provides a complete protein source in vegetarian cooking.

Mujadara is usually made with basmati and brown lentils but I love to boost it even further with brown rice and black (beluga) lentils, packed full of gut-loving phenols. It’s often served with yoghurt and lots of caramelised onion (yum!), so a great source of both pre and probiotics.

What’s your favourite rice and bean dish? 🌱

18/11/2022

THIS!

When I heard two of my favourite natural medicine gurus and discuss this recently on a podcast it really resonated with me.

As someone who struggled with their weight as a child and early teens I know first hand the cruel judgement that comes from others in our society around weight and body types.

Yes we all know the basic nutritional science preached to us from a young age. BUT there is so much more to it than this. There is no one size fits all approach. Bodies are SO different. And yes, some people are naturally slim.

As a 43 year old woman, I now freakin love my body. And I still love food as much as ever. But it took me a long time to reach this point. To work out what works for me and my body.

If you are seeking help in this area PLEASE find people that understand YOU and aren’t just preaching what they learnt at university(or from book! 😬). And f**k the judgment.

13/11/2022

Spring Dahl for lunch today

Dahl is such a delicious nourishing lunch anytime of year. Packed fully of fibre, folate and gut loving anti-inflammatory spices.

In the warmer months I love to serve dahl with some raw or lightly cooked seasonal veggies, to lighten things up and add freshness. Here it is paired with grated carrot salad, barely roasted asparagus, coriander chutney and lime pickled onions.

17/09/2022

Flour, water, salt + love. ❤️ I think I’ve become obsessed again.

It has been more than 3 years since I consistently baked sourdough. To be honest with so many great sourdough bakeries close to home, I happily let it go.

But a did miss it sometimes, especially the family joy of a new loaf coming out of the oven. And all the delicious side creations, sourdough pizza, sourdough waffles 😍

The beautiful book by (thank you 🙏) reminded how nourishing for the mind baking can be, for the whole family. And with a little boost from an amazing class at I’m back in the game! 🥖