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Gado Gado with Almond Butter Satay

Gado gado 1 copy

One of the best things about travelling is the inspiration that you get to bring home to your own kitchen. That, and the whole no getting up to an alarm and cocktails at lunch time thing 😉 I was lucky enough to spend some time in Bali recently, and visited some lovely places. One of my favourites involved a little trek through the rice paddies to get there, and they served the most fabulous Gado Gado.

A traditional Gado Gado is basically an Indonesian salad of slightly cooked veggies, boiled egg, tofu or tempeh and rice, served with a peanut satay sauce. Often traditional meals are well balanced nutritionally – and this is no exception, packed with complete protein, healthy fats, and loads of vitamins and minerals. The great thing about making your own is that you can customise it to suit your own likes, or what you have available at the time. Fantastic for an end of the week / clean out the fridge meal!

My Gado Gado is not exactly traditional, but delicious none the less. I’ve made the satay out of almonds rather than peanuts to bump up the nutritional value – extra calcium and magnesium for your lovely muscles – you’re welcome. If peanuts are your true love, can I suggest searching out the freshest organic peanuts you can source? The non-organic ones are often sprayed heavily to prevent the growth of mould and fungi. Not only are these particular moulds damaging to our health – our liver especially, the chemicals used are easily absorbed and stored in the peanuts due to their naturally high fat content and porous shells.

I served this with rice on the side, but you could easily do quinoa or another favourite cooked grain, chickpeas, roti or even a lovely sourdough. …

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A simple baked porridge

Baked porridge 1

I love porridge, and I love baking – so combining the two can only bring happiness. This may look like something that you would have to wait for the weekend to pull together, but fear not – this baked beauty is completely achievable on a Tuesday morning with a small amount of organisation. I normally pop it into the oven before jumping in the shower, and it is forgiving if you leave it in the oven too long, which is fantastic when I get distracted with the morning chaos.

Full of protein, healthy fats, B vitamins, magnesium and antioxidants, it’s the perfect winter breakfast for a calm and nourishing start to the day. Feel free to mix up the fruit and nuts as you like.

Baked Porridge

Serves 2

1/2 tbsp coconut oil

1 banana, chopped

1 cup oats

1/2 tsp vanilla

1/4 – 1/2 tsp ground cinnamon

1 cup milk of your choice

1/2 cup coconut milk

3/4 cup frozen berries (or fresh if in season)

1/2 cup walnuts, roughly chopped

Smear the bottom of an oven safe dish (or separate ramekins) with the coconut oil, and lay the banana slices out over the top.

Sprinkle in the oats, vanilla, cinnamon and milks.

**To speed up this recipe even further, at this point you can cover, pop into the fridge and leave overnight. If not, just follow the recipe as normal.

Add the berries and walnuts, and bake at 170ºC for around 25 minutes (or 10-15 minutes if you prepared the night before).

Serve with yoghurt or coconut yoghurt, or extra fruit and nuts as you like. You may like to add a little drizzle of maple syrup or honey also if you like things a little sweeter.

Enjoy. x…

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Chocolate Pie with Buckwheat Crust

Choc buckwheat pie 1

Chocolate and buckwheat is a great combination. For some reason I have only just realised this, and now I’m a little obsessed. The earthy, nuttiness of the buckwheat contrasts so beautifully with the chocolate, and throw in hazelnut to the equation and you have a triple threat!

Also buckwheat. I cannot sing it’s praises more highly. A gluten free ‘pseudo-grain’, or not really a grain at all as it is a relative of rhubarb. High in protein, fibre and magnesium, buckwheat also throws us a little iron and B vitamins to keep us out of trouble. It also contains rutin, a bioflavonoid, which works to strengthen our blood vessels and capillaries, lower blood pressure and improve circulation. If you’re an easy bruiser or bleeder, buckwheat is for you my friend.

I remember learning about buckwheat back when I was studying naturopathy, and was so impressed I rushed off to make some for myself. I cooked it as I would cook rice – by the absorption method, and I have to say I wasn’t completely in love with the imposing flavour. Since then I have learned to balance the flavour with other friends of buckwheat – caramelised onions, root veggies, pancakes, and now chocolate! I also like to add it to rice or quinoa if I am making it via the absorption method, as it cooks in the same amount of time and mellows out the strong flavour. But my favourite way to use buckwheat is to use the flour in gluten free baking. And here is a lovely example for you.

choc buckwheat pie 3

The crust is inspired by a fantastic one from Sarah Britton of My New Roots, but I have put a chocolate and hazelnut twist on it. You will also find this recipe (and loads of other deliciousness) in the …

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Chocolate ANZAC biscuits


A short post today – just in case anyone is in need of a little baking project for the afternoon. ANZAC biscuits are a bit of a staple in Australia and New Zealand, and I have lovely memories of eating them with my Dad who loves them. Traditionally, they are made with golden syrup and flour to accompany the oats and coconut, but I have switched things up a bit by using honey and nut meal, and adding a few extra seeds for fun. The chocolate was at the suggestion of my 6 year old, so I went with it…

The main line of contention with these iconic biscuits is whether you like them crunchy or chewy… I am a fan of crunchy on the outside, chewy in the centre, so that’s what I have done here. I hope you enjoy!


Chocolate ANZAC biscuits

1 1/4 cup rolled oats

1/2 cup desiccated or shredded coconut

1/4 cup sunflower seeds (or any nut of your choice)

1/2 cup almond/nut meal

1/4 cup melted butter or coconut oil

2 tbsp honey*

1 tsp vanilla

1 tbsp milk of choice

A pinch of sea salt

50g dark chocolate for drizzling (optional)

*You could also use rice malt syrup here – the result will be slightly less sweet. Maple syrup won’t work as well as you need a thick, sticky sweetener to help the mix hold together.

Add the oats, coconut, sunflower seeds and nut meal to a food processor and process until slightly broken down but so there are still some whole / semi-whole pieces of oat and seeds left.

Add the rest of the ingredients and pulse to combine.

Spoon out tablespoon sized portions and use your hands to firmly shape into biscuit shapes and arrange on a lined baking tray. Bake …

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Meg Thompson

Naturopath & Nutritionist
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