GF Rooibos Scone

The red bush tea a.k.a Rooibos tea from South Africa not only tastes amazing but also is incredibly good for you. It is naturally caffeine free and contains high antioxidants and anti-inflammatory properties. It is also rich in minerals like calcium, manganese and zinc, which helps your bone health. Flavonoids in rooibos tea are known to relieve spasm, allergies and inflammation and help your digestion and restful sleep. Tea drinkers out there, worried about iron because of tannin in black tea? Rooibos tea actually supports iron absorption in your body unlike most other black tea since it contains less than half the tannins of black tea. The list goes on…improving blood circulation, relieving hypertension and diabetes, preventing premature aging, improving your skin tone. Wow! Are you amazed by this little beauty? I added brewed tea as well as loose tea in this gluten free scone recipe. It is crispy outside and fluffy inside, perfect as a snack with a cuppa. Enjoy x
rooibos sconeIngredients (makes 4 small scones)

3 teabags of vanilla rooibos tea
100g water to brew the tea
2 eggs
2 tbsp raw honey
2 tbsp coconut oil, melted
1 tbsp chia seeds
50g almond meal
50g coconut flour
50g buckwheat flour
1 tsp baking powder
a pinch of salt

Steep 3 teabags of vanilla rooibos in freshly boiled water and set aside to cool. In a large bowl, place all dry ingredients and combine together. In a separate bowl, lightly beat the eggs and add in the rooibos tea (I added loose tea from one tea bag as well), honey and melted coconut oil. Mix dry and wet ingredients and fold with a spatula until combined. Spoon the batter onto a baking paper and bake in the preheated oven (180) for 15-20 minutes until golden. Take it out of the oven and let it cool on a rack. Enjoy with rooibos tea.

Turmeric Noodle Soup

turmeric noodle soupDo you like going down to the markets? Moi? I love love love it either in Melbourne or anywhere when I’m travelling. Markets are a great place to feel the locals, get fresh seasonal fruits and vegetables and give yourself a little bit of food adventure. I had a quick trip down to South Melbourne Markets today. It was quite busy despite gloomy, rainy and cold weather. Funky food stalls, bars and restaurants, fresh colourful fruits and veggies, beautiful deli with yummy cheese, bread, grains and…so many people! You could get lost there for a couple of hours looking around. They also run cooking classes on Wednesday and Friday night, which I would like to try one day. Anyways I made a turmeric noodle soup for a later lunch after markets. Fresh baby carrots were beautifully tender and sweet. Fragrant basil leaves and broth was good enough to satisfy my tummy and warm me up. Miso and turmeric not only goes quite well together but also is so nourishing for your body. It is a healing soup!


1 cup of cooked soba noodles
1 tsp coconut oil
1/2 bunch of baby carrots
1/2 cup of chopped leeks
1 stalk of celery
1/2 cup of basil leaves
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp miso paste
1 tsp turmeric powder
a touch of cayenne pepper (optional)
3 cups of water or vegetable stock
salt and ground pepper to taste
toasted pepitas for garnish

Heat coconut oil in a pot. Add garlic, ginger, miso, turmeric and leeks and cook for a couple of minutes over medium heat until fragrant, keep stirring. Add water or vegetable stock and bring it up to boil. Add baby carrots and chopped celery and simmer for 5-10 minutes until veggies are cooked for your liking. Season with salt and pepper, plus cayenne pepper for a kick if you like. To serve, arrange cooked soba noodles and basil leaves in a bowl and ladle the soup over. Sprinkle toasted pepitas right before serving for a crunch. You can also add tofu, fish or chicken for protein. Use buckwheat or rice noodles for a gluten free option.
turmericnoodle soup1



Miso Braised Veggies with Millet and Lentils

Miso braised vegOne of my favorite meals is this bibimbap-inspired nourishing bowl loaded with vegetables. Yes, I am quite obsessed with bibimbap. This version is perfect if you are not a fan of chilli. It is a light flavoursome meal yet still filling and satisfying. When fresh vegetables and salty miso come together, it gets somewhat vibrant and uplifting. You can use any seasonal vegetables or whatever you can find in your fridge. A few ingredients and simple steps are totally approachable for weekday dinner or weekend lunch.

Ingredients (serves 2)

1/2 cup of millet
1/2 cup of brown lentils
1/2 cup butternut pumpkin
1/2 cup brussel sprouts
1 baby radish
1/2 cup parsley leaves
1 tbsp miso paste
1/2 tsp garlic
100g water or vegetable stock
1 tsp sesame seeds
1 tbsp sesame oil
salt and pepper to taste

Cover millet and brown lentils with water in a pot, bring it up to boil, reduce the heat and simmer on low heat for 20 minutes until water is all absorbed. Take it off the heat and set aside with a lid on for another 5-10 minutes. In another pot, add diced butternut pumpkin and brussel sprouts. Mix miso paste and water in a small bowl and pour into a pot. Cook over low heat until veggies are cooked for your liking. Taste and season with salt and pepper. To assemble, arrange rice, miso braised veggies, sliced raw baby radish and chopped parsley in a bowl. Drizzle sesame oil and sprinkle sesame seeds on top. Serve warm.Miso braised veg1

Home-made Chai Masala

chai masala1
I am a coffee drinker first thing in the morning, otherwise enjoy herbal teas in the afternoon. This fragrant and spicy chai with a dash of milk and a tea spoon of honey is warm and delicious. Not only that, beautiful spices in the tea provide health benefits from their medicinal properties. Chai spices such as cinnamon, cardamom and ginger contains antioxidants and phytochemicals that prevent diabetes and cancers, support our immune system and boost metabolism. Chai tea also offsets sugar-cravings and relieve digestive problems which makes it perfect for an after-meal drink. If you’ve been having a chai tea from cafes, they either bring you one made from sugary powders or a teabag. But, trust me, making at home tastes heaps better, is healthier and is such a rewarding experience.
chai masalaIngredients

2 star anise powder
2 tsp ginger powder
1-2 tsp ground black pepper
1 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp clove powder

1 black teabag
1/2 cup milk
1/2 cup water
1 tsp raw honey

Mix all spices together to make a chai mix. Brew black tea in 1/2 cup of hot water in a mug. Pour the black tea and 1/2 cup of milk into a small saucepan or milk pan. Gently heat the milk over low heat, stirring occasionally. Add 1 tsp of chai mix and 1 tsp of honey. When the milk comes to boil, turn off the heat and allow to steep for a few minutes. Strain into a cup and enjoy whilst hot. You can store the rest of chai mix in an air-tight container for later use. It is also wonderful adding into a plunger coffee or sprinkling over your coffee.

Pineapple Avocado Salsa

Pineapple salsa1I found a gorgeous Australian grown pineapple at the farmer’s markets today. I’m not a huge fan of sweet tropical fruits on its own though I like adding into my salads or making salsas for a sweet, tangy and zingy flavour. Beautiful and refreshing with seafood and white meat! Please find fresh pineapple for this recipe, not canned ones, for a punch of tropical flavour and yes, better nutrition!

Fresh pineapple contains enzyme in the centre, called bromelain, that helps to break down protein, thus helps with digestion and has anti-inflammatory properties for joint pain and arthritis. Pineapple is also a source of important vitamins and minerals such as thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese and potassium and antioxidants and polyphenols. Great for beautiful silky skin, antiageing, strong immune system and energy production. Water and fibre content in pineapples also promotes a healthy digestive tract and regularity if you suffer from constipation.
Pineapple salsa1Ingredients (serves 2)

1/2 pineapple
1/2 avocado
1/2 red capcicum
1/2 green capsicum
1/4 onion
1/3 Lebanese cucumber
a bunch of herb of your choice e.g. basil, mint, coriander, parsley

For dressing
2 tbsp e.v.o.o
1 tbsp apple cider vinegar
1/2 tbsp coconut amino sauce or tamari
1 tsp raw honey
1/2 tsp ginger
1/2 tsp sumac
a squeeze of 1/2 lime or lemon
a touch of cayenne pepper (optional)
salt and pepper to taste

Dice all ingredients and put in a large bowl. Mix all the dressing ingredients in a separate small bowl and then pour into the salsa. Toss to combine and let it sit for 30 mins or more in the fridge before serve.
Pineapple salsa