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Monday Salad Bowl

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Stuffed Aubergine

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Spiced Indian Tempeh

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Avocado Mousse (RAW)

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Heart Chocolates (RAW)

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There's a Carrot in my Piñata



Ayurvedic Chai Spice Tea

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Root Veggie Mash

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Watermelon (RAW)




Vegan, Vegetarian, Gluten Free, Paleo, Cast Iron Cookware
Heart to Plate, Spiced Tempeh

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Sometimes I feel genuinely overwhelmed with the insane amount of products available in our privileged first world society. For example, look at at all the options for something as simple as a frying pan.
You can get aluminum, cast iron, copper, stainless steel, clad stainless steel, non-stick, electric and ceramic pans in all shapes, colours and sizes...
My cupboard holds a total of six (lucky me) and that’s after I threw out all of my Teflon coated ones as they give off toxic fumes when the coating decomposes. (This happens when heated beyond 240C, which are temperatures often reached in minutes – but that’s another story).
One of my recent purchases is this old-fashioned cast iron pan. It needs special attention (no dishwasher, do not immerse in water, season regularly with fat) but apart from that it’s easy to maintain and I love the food it makes.
It comes with an unbeatable price tag of $30 and is a guaranteed chemical-free alternative to nonstick pans. You need very little fat/oil to cook in these babies plus you fortify your food with a little bit of iron. Lastly, the surface of the pan will take longer to get hot, but when it gets hot it has much better heat so this is a great way to stir-fry.
Here is one of my favourite vegan recipes. Spiced Tempeh with roasted asparagus, tomatoes, black beans, Quinoa and Indian spices.



100 g of Tempeh

(Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. It’s also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu. Tempeh has a textured and
nutty flavour.)

1 tbsp of coconut oil

4-5 stems of raw asparagus

1/2 cup of cooked black beans

1/2 cup of cooked Quinoa

5 cherry tomatoes

2 tsp of Indian spice mix or curry powder

3 tbsp of salsa

fresh herbs (I used coriander)






Preheat the skillet to medium heat.

Once it’s hot, lightly grease the surface with coconut oil and add the Tempeh.


Stir fry until golden brown and add your vegetables, spices and salsa until cooked and browned.


Sprinkle with fresh herbs.


You can substitute the quinoa with another grain and the beans with your favourite legume. I often make this with Mexican spices for variety. It’s a great way to use leftovers from the week.




Recipe for Miso Soup with Vegetables, Heart to Plate

Miso Soup with Vegetables

Recipe for Cauliflower Rice

Cauliflower Rice

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