Saturday, December 24, 2011

Low Fat Baba Ghanoush & Beautiful Lunch Bag

When I was at Costco the other day buying xmas prezzies and huge portions of veggies and staples like dijon mustard and quinoa I stumbled across this. It looks like a handbag but is actually an insulated lunch bag! Sorry if this is old news to you but I'd never seen one before.
Needless to say I was stoked. No more looking silly getting healthy food to work with me!
Now, I know this isn't traditional because I've left out the tahini but it still tastes great and your waistline will thank you!

Baba Ghanoush (Low Fat)
Makes 4 serves
Juice of 1 lemon
1 large eggplant
1 tbsp fresh parsley
1/4 tsp aesofatida
2 tsp ground cumin
  • Preheat oven to 180
  • Cut Eggplant in half lengthwise and pop on a non stick tray
  • Roast until tender (40 mins? depends on the oven and size)
  • Scoop out the soft insides of the eggplant
  • Combine all other ingredients
  • Blend to desired consistency (I like it both smooth and chunky)
  • Enjoy as a dip with veggies, crackers, in sandwiches/wraps or as a dressing for a salad/veggies
This one is a great addition to your veggie and dip platter- too bad this tasted so good there's none left for everyone else tomorrow! Never fear, I made a couple of other dips to bring but I wasn't about to put the oven on in 30+ degrees to make more. If you like eggplant, give this dip a try- you'll love it :)

I hope you all have a very Merry Christmas! xxx
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    Strawberry & Kiwi 'ice cream' Sunday

    I had this for breakfast the other day. The heat's kicking in and fresh and frozen fruit has never looked better....and if you have a freezer full of fruit 'ice cream' like me it takes mere moments to throw together as you wake up. 

    Strawberry and Kiwi 'ice cream' Sunday
    1 cup chopped strawberries
    1/2 serve kiwi 'ice cream'

    • Make kiwi 'ice cream'
    • Chop strawberries
    • assemble and enjoy!
    Obviously this would make a gorgeous dessert too, but I just happened to have it for breakfast. Things don't have to be complicated to be delicious! When the fruit is great, just enjoy it :)
    Happy Christmas Eve everyone! Hope you're all enjoying the holidays xxx
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    Thursday, December 22, 2011

    Mixed Berry & Banana Crumble

    Berry bake round 3! Yes, I had to get it right. I wasn't happy with the first go but yesterday's Choc Berry Crumble with the coconut flour topping was amazing and will be made again and again but because I just knew oats would make a great hearty crumble topping I kept going and made this version. 

    I'm proud of myself- I got the consistencies right and enjoyed this more than I thought possible for a healthy dessert. It's crunchy, dense but not too chewy, full of flavour and sweetness with a little tart cutting through from the berries. I wish it wasn't summer so I could make this again!

    Traditionally this is a dessert, but if you make enough it works just splendidly as breakfast the next morning too- it's really just fruit and oats, so you don't have to feel naughty!
    Mixed Berry and Banana Crumble

     Crunchy Crumbly goodness
    Gorgeous berry filling
    Makes 2 serves
    1.5 cups frozen berries
    1 banana
    2 tbsp cinnamon
    stevia to taste
    1 tbsp vanilla
    2 cups rolled oats
    • thaw berries
    • drain the excess thawing liquid
    • preheat oven to 160
    • add vanilla and some stevia to berries
    • process oats, cinnamon, stevia until floury consistency
    • sprinkle 1/3 in an even coating over the berries
    • cut banana into small pieces (a pastry card works well)
    • cut banana into oats (chop with pastry card or knife as opposed to mushing)
    • spread on top unevenly- making sure there are bits sticking up to get crunchy!
    • bake at 160 for 40 minutes or until the berries are bubbling and top is crunchy
    • enjoy!
    The banana is key to this recipe, it acts as the replacement for fat in the topping, the other thing you could try if you're not a banana fan is apple sauce instead. I have no more words- just try it. In winter I'll be eating this regularly for sure but for now, I'm heading back to my fruit 'ice creams' and frozen grapes :) 

    Hope you're all well and eating the things that make you glow xxx
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      Wednesday, December 21, 2011

      Choc Berry Crumble

      Berry bake round 2! Who says you can't eat dessert? Not me! Despite appearances this is healthy. Low calorie, no added fat or sugar and tastes like heaven. This is a wonderful dessert- I've made it as a single serve because I have the cutest mini casserole dish ever but I'm sure you could just multiply the recipe to suit your needs.

      Choc Berry Crumble
      You know you want it, go on- enjoy!
      And a close up of the insides
      2 tsp Cocoa powder (unsweetened)
      1 cup frozen mixed berries
      1 tbsp coconut flour
      granulated stevia to taste
      1 tbsp vanilla
      • thaw berries overnight
      • pre-heat oven to 180
      • drain the excess liquid from the berries
      • combine cocoa powder, vanilla and berries
      • press into baking dish
      • top with coconut flour (oat flour would work well too!) and stevia
      • bake at 180 for about 20 mins or until brown
      • enjoy! savour every bite with no guilt
      This was perfect, the consistency was much better after draining the excess thawing liquid from the berries and the topping was crisp on top and doughy as it sunk deeper into the berries. I would be very happy to serve this to guests- it tasted amazing. 

      I definitely like this better than the oaty topping version I posted yesterday but I'm not ready to give up on oats yet- I just know they can be great.

      Hope you're all enjoying some dessert these holidays xxx
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      Monday, December 19, 2011

      Crunchy Spiced Tofu Balls & Baked Spiced Tofu 'Ricotta' Cakes

      I made these out of curiosity, they worked well, crisped up nicely and were full of flavour. I was after something crunchy but not dry that would go well with numerous different meals. I've eaten these alone, with beetroot dip (beetroot, tofu, cumin, thyme), in salads, with baked potato, in a veggie curry, with rice and steamed veg- so you can see they're a great thing to have in the fridge. I used garam masala so they have a multitude of flavours as opposed to just being spicy but I'm sure you could use other spices or herbs if you feel like something in particular.

      Crunchy Spiced Tofu Balls
      Makes about 24 balls
      Block of Firm Tofu (500g but you only use about 250g)
      1/4 cup Brown Rice flour
      1.5 tbsp Garam masala
      • preheat oven to 180
      • mix flour and garam masala
      • melon ball firm tofu- they don't have to be perfect!
      • roll in flour and spice mix
      • bake at 180 for 20 mins
      • they keep well but need to be re-heated to crisp up again, if you're not fussed about that then they taste great cold too!
      As you can imagine I had some holey tofu left over after melon balling it for the recipe above so I popped it in the blender with some extra flavour and baked them.

      Baked Spiced Tofu 'Ricotta' Cakes
      Mini heart cake
      Mini bunt cake
      Bunt cake avalanche... I didn't grease the tin but it still tastes good! It does allow you to see the differences in texture between the soft insides and crispy outside though.

      Makes 2 mini cakes
      250g firm tofu
      1/4c brown rice flour
      1.5 tbsp garam masala
      1 tbsp reduced salt soy or braggs seasoning/liquid aminos
      • pre heat oven to 160
      • process all ingredients
      • pour into greased non stick pan
      • bake at 160 for 40 minutes
      • enjoy hot or cold!

      These will rise a little and come out with a texture like baked ricotta. They taste lovely hot or cold and keep well in the fridge. I have a feeling these would work wonderfully with Italian herbs, tomato paste and nutritional yeast- they're on my 'to cook' list...which is growing faster than I can cross them off! 

      I hope you're all well and smiling :) xxx
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      Sunday, December 18, 2011

      Slim Me Noodles with 'Cream' Sauce & Veg

      To answer Molly's question about the sauce on my potato in my last post:
      This sauce has no added fat or sugar, is high protein and when eaten with veggies high fibre. An all round winner... unless you're avoiding soy. I've made this sauce for numerous omnivores and it's always gone down well- even in people that think the don't like tofu :) I originally made this sauce for pasta but it works well as a salad dressing or sauce for veg. It tastes great warm or cold and compliments pretty much everything!

      Slim Me Noodles with 'Cream' Sauce and Veg
      1/3 of 'Cream' sauce:
      Silken Tofu 300g
      1 cup nutritional yeast
      1 tbsp braggs seasoning or mixed herbs
      1 tbsp apple cider vinegar
      10 drops stevia
      black pepper- to taste but I suggest a generous serve
      optional additions
      1 tsp dijon mustard
      1 tsp tahini
      • blend all ingredients until smooth
      • heat to thicken as desired
      • will keep well in an airtight container in the fridge for a week- just stir before use
      1c frozen peas
      10 cherry tomatoes
      1 packet slim me noodles
      • cook peas
      • heat pasta for 2 mins
      • drain
      • add tomatoes and sauce
      • enjoy!
      I really like using silken tofu in sauces, it makes it thick and rich without adding too many calories or fat and you get extra protein without making it a main focus of the dish. 

      Hope you're all having fun this weekend before Christmas- enjoy some silence, you'll miss it next weekend!

      All the best xxxx
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      Saturday, December 17, 2011

      Lentil, Quinoa & Vegetable Juice Pulp Loaf & Sweet Potato Coleslaw

      You know how when you make juice you're left with pulp that seems too good to chuck out? I try to bake/cook with it. If you don't have juice pulp taking up space in your freezer like me just use veg puree or grate some veg (carrots, sweet potato, celery etc) and use it in its place. 

      I made a little loaf with it the other day- it's crispy on the outside but moist on the inside- almost chewy but dense and amazingly filling (thank you protein+fibre). It's a rather sweet savoury loaf because of the juice pulp but my taste buds seem to be highly sensitive to sweet and salty at the moment so it might just taste normal to you? Depends what you eat I guess.

      Lentil, Quinoa and Vegetable Juice Pulp Loaf
      Look at the beautiful crispy bits!
      And the dense moist centre
      Makes enough for mini loaf tin (pictured below) and flan tin (pictured below) or 5 serves
      1 cup cooked green lentils (any would be fine, or even beans or chickpeas)
      1 cup cooked quinoa
      1 cup juice pulp- we had carrot, apple and celery was what we had but whatever works
      2 tbsp millet flour
      1 egg replacer (no egg or flax egg)
      1 tbsp soy sauce (reduced salt)
      2 tbsp tomato paste (no added salt)
      1 tbsp mixed herbs
      • cook lentils and quinoa
      • preheat oven to 180
      • mash lentils but don't over-mash, they still need some form
      • combine all ingredients well
      • use non-stick bakeware- you can spray with oil or line with greaseproof paper if you're worried, but mine turned out fine without
      • bake at 180 for 1hr (30mins for the flan)
      • enjoy warm or cold
      • this recipe freezes well (just remember to slice it before freezing!)
      Served with Rosemary roast Pumpkin, Potato and Coleslaw
      Flan and Coleslaw

      Sweet Potato, Lettuce and Celery Coleslaw
      (using the tofu 'mayo' from The Happy Herbivore Pg 271)
      Makes 3 large serves
      1 medium sweet potato
      1/2 head lettuce
      4 sticks celery
      freshly cracked black pepper to taste (Lots!)
      1/2 quantity of silken tofu 'mayo' from The Happy Herbivore Pg 271 (silken tofu, lemon 
      juice, vinegar, stevia, dijon mustard)
      • grate sweet potato
      • finely chop celery & lettuce
      • combine well- use less mayo than you think you'll need and mix well- trust me, a little goes a long way!
      • enjoy as a side dish or alone- it's good enough :)
      This kept ok in the fridge but the mayo separated a little so next time I make this I'll only dress as much as I want to eat and keep the rest in a jar. 

      I really enjoyed this. I can't suggest you try it enough. I like the coleslaw so much I've actually decided I like sweet potato raw more than cooked and it's better than carrot!

      Hope you're having a lovely weekend xxx
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      Friday, December 16, 2011

      Spicy Green Beans & Tofu

      I found green beans marked down to 65 cents at the supermarket. So of course I got 3 bags and made dinner. This was really quick and easy to put together and tastes lovely but is a bit on the spicy side so feel free to cut back if you're not keen on the heat. 

      This was the first time I'd frozen tofu to alter the texture and it was a hit! I love the firmer/chewier texture and think it's more 'meaty' so it will go over better with omnivores & non-tofu lovers.

      Spicy Green Beans and Tofu
      hot on the first day
      cold on the second day (yes I love cold baked potato)
      Makes 4-5 large serves
      3 x 375g Green Beans (not sure if frozen would work, probably but it might just have less crunch!)
      1 x 500g packet of firm tofu
      1 cup tomato paste
      2 cups water
      1 bunch fresh coriander
      3 green chillies- less if you don't like it hot!
      500g firm tofu (frozen and thawed)
      2 bay leaves
      thumb ginger
      thumb tumeric
      1 heaped tsp cumin powder
      1 tbsp lemon juice
      1 tbsp garam masala
      • drain and freeze tofu
      • thaw tofu- you can skip these steps if you prefer the softer texture
      • finely grate ginger and tumeric
      • chop chillies 
      • combine tomato paste, water, ginger, tumeric, cumin, garam masala bay, chilli and simmer on a low heat
      • chop tofu in large chunks and add
      • top and tail green beans, cut in half, add to pot
      • cook until beans are to your liking (I like mine crunchy so about 10 mins)
      • enjoy hot or cold
      This has lasted me 5 meals in the fridge just fine, I wouldn't suggest freezing it because the beans will get soggy. 

      All the best xxx
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      Thursday, December 15, 2011

      Spicy, Crunchy Green Stirfry

      I used to love the food from Chinese restaurants (there are so many good ones in melb!) but since the msg, salt, sugar and fat just makes me feel awful it's been a while since I had any. The thing I've never been able to perfect is the sauce but since experimenting with arrowroot as a thickener when I was making grilled cheeze I thought I'd give it a go. I have to perfect the quantities of thickener and water but this was definitely an improvement from my usual stirfrys.

      Spicy, Crunchy Green Stirfry
      Before coriander
      Covered in coriander
      Makes 1 huge (400 cals) or 2 small serves (200 cals)
      3 Bunches Mustard Greens
      1 cup frozen spinach
      1/2 cup frozen edamame
      1 small can water chestnuts (200g)
      1 tbsp soy 
      1 tbsp Chinese vinegar 
      1 tbsp lime juice
      1 tsp arrowroot
      2 cups stock
      1 green chilli
      1 thumb sized piece of ginger
      • chop veggies
      • make a slurry with sauce ingredients
      • add to pan/wok with chili ginger and frozen spinach and edamame
      • add extra water and when reduced to sauce consistency 
      • add mustard greens and cook for 2 mins
      • enjoy!
      Hope you've all had a lovely day. I spent mine with a great friend at the gallery, having a picnic in the botanical gardens and shopping. 

      Try to enjoy the small things in life. 
      All the best xxx
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      New Fruit 'ice creams'- Kiwi, Pineapple, Raspberry and Chocolate & Vanilla Banana

      It's fruit 'ice cream' time again! I know I keep posting them, but I keep making them and eating them and I love them, so here are some more flavours I've been enjoying lately
      We went through the last batch in record time. 
      I've done a fair few flavours before, we've had:
      I think I may be addicted to this stuff, no matter what other flavours I want to try I always make a batch of blueberry banana 'ice cream' to enjoy in case I don't like the others as much... better safe than sorry i guess?

      With all of these try to use fruit that's ripe and you won't need any sweetener but if you feel it needs it just add stevia to taste. As always they taste best just made (more of a soft serve consistency) but they keep wonderfully in the freezer, just pull them out when you start cooking your meal and they'll be defrosted enough to enjoy for dessert :)

      Blueberry and Banana 'ice cream'
      Makes 1 big serve or 2 small serves
      1 cup frozen Blueberries
      1 frozen banana
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      Chocolate and Vanilla Banana 'ice cream'
      Makes 1 big serve or 2 small serves
      2 frozen bananas
      1 tbsp vanilla
      2 tbsp cacao powder
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit, vanilla, cacao and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      Kiwi 'ice cream'
      Makes 2 big serve or 4 small serves
      10 frozen kiwi fruit
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      Pineapple 'ice cream'
      Makes 1 big serve or 2 small serves
      2 cups frozen pineapple
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      Raspberry 'ice cream'
      Makes 1 big serve or 2 small serves
      2 cups frozen raspberries
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      Raspberry and Banana 'ice cream'
      Makes 1 big serve or 2 small serves
      1 cup frozen raspberries
      1 frozen banana
      1/2 cup lite soy milk
      • chop fruit into chunks before freezing
      • defrost for 5 mins to be nice to your food processor/blender
      • combine fruit and milk
      • blend well, scraping down the sides and checking for chunks
      • enjoy! 
      I'm sure there will be more flavours to come, I'm thinking jackfruit next- any other suggestions?

      Hope you all have a wonderful day! 
      All the best xxx
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      Wednesday, December 14, 2011

      Cinnamon Quinoa Baked 'Donuts' & Baby Cakes

      As promised here are a couple of the delicious healthy vegan treats I baked yesterday. When we were Christmas shopping on the weekend we stumbled across a donut pan! Averie from Loves Veggies and Yoga has been tempting me with her gorgeous baked donut recipes for ages and I knew I had to give it a try.

      These are the most dense, moist, filling (high protein), sweet, healthy donuts you could wish for. As you all know I make 'NO' foods so it has no sugar, no fat, no nuts, no gluten and no guilt. They're sweet but not sickly and satisfying in a way that regular donuts just aren't- even my husband who can eat 3 regular donuts in one sitting could only manage one of these. 

      They're so good I ate three throughout yesterday! I made them sweeter than I would normally because they were to share with my other half and dear friend so just adjust the sweetness to your taste. I also made enough for 12 baby cakes too so if you only want to make one or the other just halve the quantities or make 24 baby caked or 12 donuts.

      Cinnamon Quinoa Baked Donuts

      Makes 6 small donuts (105 cals each) and 12 baby cakes (25 cals each)
      1 banana
      1 tsp baking powder
      1.5 cups quinoa flour- (I'm sure it would work well with brown rice flour/buckwheat flour/oat flour/whole-wheat flour etc. too)
      1 tsp no egg (egg replacer)
      1 cup lite soy milk
      30 'natvia' stevia sweeteners - adjust to taste
      tiny pinch of salt
      1 tbsp vanilla
      2 tbsp cinnamon- (it's a lot but quinoa flour is stronger than wheat flour so you might want to adjust this if you're using a different flour)

      10 natvia
      1 tbsp vanilla
      1 tsp cinnamon

      • preheat oven to 160
      • mash banana
      • combine dry ingredients
      • combine wet ingredients
      • mix wet into dry well
      • fill cases/tray high- it doesn't rise much
      • bake 20 mins at 160
      • test with skewer
      • combine glaze ingredients
      • brush over whilst warm (or if you don't have a brush like me use the back of a spoon!)
      • leave to cool- the glaze will crystallize but not harden, it looks great
      • Enjoy with abandon or keep in a cake tin at room temperature (don't eat cake from the fridge! It doesn't taste as good and the texture changes slightly)

      Naked tastes just as good if you ask me, just not as sweet!
      Sweetened with the glaze, great for giving to people used to eating sugar :)
      I'm so glad some of you are going to try yesterdays Tomato Spinach Dal recipe! I know you'll enjoy it as much as I did. Thanks for sharing that you enjoy spending time alone too, it's good to know I'm not the only one who needs their own down time.
      I hope you give these a go, they're really easy and yummy and I'm sure I'll come up with some different flavour variations for us to enjoy- any requests?
      All the best xxx
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      Tuesday, December 13, 2011

      Tomato Spinach Dal

      Thanks so much for your lovely comments guys, you never stop making me smile. I'm trying to take a positive loving attitude to all the Christmas stuff and hopefully I will draw positivity out of everyone else. How bad could it really be? 

      As for me, I've been doing the things I love spending some quiet time alone and feeling much better for it. Do you guys like spending time alone? I do. I spent a few hours baking this morning for the people I love (and who appreciate it) so I have been putting my new baking goodies to good use and have lots more recipes to share with you guys- including lots of yummy healthy desserts so stay tuned...

      I couldn't get a decent photo of this (red and green mush just isn't pretty) but I had it two different ways, which were both delish! It took about 40 mins in a pot but if you have a pressure cooker it can be done in less than half the time. 

      Tomato Spinach Dal
      Makes 2 serves (200 cals per serve)
      3 tbsp garam marsala- yes I am an addict but feel free to add less
      pinch aesofatida
      1 tsp cumin
      1 tsp coriander
      2 cups V8 juice (or you can just use tomato juice or passata)
      1 cup frozen spinach
      1/2 cup red lentils
      3 cups water
      1 tbsp lemon juice
      1 thumb size piece of ginger (grated)
      • dry fry spices until fragrant
      • add Vegetable juice, water, ginger, lemon and lentils
      • simmer for 30 minutes or until lentils are tender
      • add spinach and simmer until thawed
      • add water to desired consistency- the first one I ate as a thick dal and the second as a dal soup. 
      • Enjoy!
      Hope you're all having a wonderful day full of things that  make you smile :) xxx
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      Monday, December 12, 2011

      Eating out in Melbourne- La Camera & Chocolate Buddha

      This weekend was one whirlwind of Christmas. Still not feeling it though, no tree, no cards written yet. The situation with the family Christmas is at a standstill- I tried talking about it but apparently I'm the one who's done something wrong? Yes, apparently I need to be tolerant of others and just cook meat. As if that's happening- so I'm just bringing whatever salads my father tells me to, which will mean my Christmas dinner will  be salad with a side of salad? Nuts to that, I'm contemplating bringing a lunch box of yummy vegan food for me and hubs who's decided to eat with me as a show of support :) he makes me melt sometimes, the man who hates vegetables is offering to eat my food because he knows it's going to be one hell of a day. Big big love right there.

      Christmas number 2- Apparently (yes I say apparently because they ditched us twice last year) so apparently we're having the mother and brother in law over on boxing day now so I have to work that one out... just a little background- my MIL is insane, depressed, paranoid, rude, just completely emotionally draining so it will be a challenge, but one I'm always up for to see my brother in law! he's the most gorgeous teenage boy you've ever met. The other positive is that since it's at our place I'm cooking! mwahaha healthy vegan food for everyone :) 

      So back to our weekend. It was spent xmas shopping, yes the entire weekend.. and shopping is exhausting! We shopped in the city both days of this weekend and spent hours and hours walking round the cbd (aka hills). Yummy fuel was definately needed and we decided to treat ourselves to a couple of favourites.

      For Saturday's lunch we went to La Camera on southbank- I got the vegan salad, it's a fave and comes with walnuts but I asked for it without because I'm trying to limit the fats (prolly should have asked for no sunflower seeds too but hey ho, next time). This salad is sweet, fresh and filling and the perfect choice for a sunny summer day eating on the balcony overlooking the river.
      My other half got a pizza the size of his arm which was also good- lovely thin crust and good quality toppings but not too many! they have a vegan pizza too which I've had in the past and is well worth a try. If you're in Melbourne this place is a great option for yummy, cheap meals :)

      The next day we decided to go Japanese. Sunday's lunch was from Chocolate Buddha in federation square. I love this place, it's more expensive but not too bad. The portions are small which is a good thing for me but not so much for hubby so he just orders extra rice and is good to go.

      We ordered the tofu steak (his but I had a couple of bites), steamed spinach, edamame, toasted rice & green tea, hubs got sparkling blood orange juice, the chicken something or other and extra rice... shame, he was going so well without meat. Ah well, you win some you loose some. Vegan 98% of the time is better than nothing if you ask me.
      Tofu Steak with watercress- awesome! Will definitely be ordering this one again
      Spinach, a fave that I haven't had for a while and it's sweeter than I remember but still delicious.
      I was impressed to see that there was tamari on the table along side the soy sauce & they have a whole gluten-free menu so if you're gluten free this is the place for you!
      I got my all time favourite, a nice big bowl of edamame. I don't know how they do it but they taste way better than when I cook them at home. I always get them without salt though- you really don't need it.
      Tea! I love tea, really love tea. Our kitchen shelf looks like a tea shop. This particular tea was so good we bought a nice big tin of it. It's Gen Mai Cha Sencha from T2 the best shop in the city (in my totally biased opinion). The toasted rice gives it a nutty flavour that is unlike any other green tea I've ever tasted.
      It's clean but strong with a warming well rounded flavour that is more akin to food than tea. If you get a chance you should definitely try it!

      Apologies for the pathetic iphone photos- better than nothing though right? I hope you all enjoyed your weekend and are looking forward to Christmas more than me! 

      All the best xxx
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