Gluten Free Vegan Banana Bread

There's a pleasant shift in the cooler days brought by autumn. Following Easter and the end of daylight savings, we relax with an extra hour to rest in the mornings. Our evenings become darker an hour earlier and the calm predictability of life at home during this transition feels familiar and welcome.

My mind drifts to spiced pumpkin soup, hot earl grey tea at breakfast and camomile tea in the evening. I plan our winter wardrobe as I rotate our light summer clothes towards the back of the shelves, reminiscing over the last times we wore each item in the sun. Love's summer wardrobe is packed away in boxes bound for donation as she will have outgrown these tiny clothes by the time we wind our clocks forward again in the springtime. Our tiny daughter seems more willing to snuggle against me a little longer every morning and I relish the opportunity to share the warmth from her sweetly scented skin.

In addition to carefully preparing our winter wardrobe, Autumn is also a time for dusting off the baking trays. Gone are the popsicle moulds and salad bowls in place of my slow cooker, loaf pan and various cake tins. This season is all about reacquainting myself with the art of baking and what better way to start than with an easy banana bread; no electric beaters or eggs required.

Vegan Banana Bread

Ingredients:

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil (not olive oil)
1/2 cup raw sugar
2 Tbs maple syrup or molasses
2 cups gluten free self-raising flour
3/4 tsp gluten free baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (ground nutmeg is ok)

Preheat your oven to 180 C (350 F). Lightly grease a 9 x 5 inch (23 x 13 cm) loaf pan with cooking oil spray and line with baking paper.
In a large mixing bowl, mash the bananas very well. Add the sugar, applesauce, oil, and maple syrup and stir to combine.
Sift in the flour, baking powder, & spices. Use a wooden spoon to gently mix until the dry ingredients are incorporated, taking care not to over beat the batter.
Pour the batter into the prepared loaf pan, smooth the top with the back of a spoon and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the centre should come out clean.
Remove from the oven and allow to cool for five minutes in the pan, then cool on a cooking rack.

To make a blueberry banana bread variation, I add a generous 1/3 cup of blueberries (fresh or frozen) to the batter after stirring the flour and mashed bananas together. Baking time is the same.

You can also pour this batter into a muffin tin. It makes 6 large or 12 small-medium sized muffins.

Slice only the sections you wish to eat and serve warm. A few seconds in the microwave will resurrect the freshness if served the next day. This heartwarming, moist banana bread is best enjoyed warm from the oven, with the option of your favourite jam for those with an extra sweet tooth.

What is your favourite recipe to bake when the cooler days arrive?

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Rustic Tomato and Fennel Soup

Here's the answer to a chilly wintery afternoon. A gorgeous, thick soup, full of flavour and begging to be devoured with a chunk of crusty warm bread, drizzled with olive oil.

If tomatoes are in season (and oh so cheap), then this recipe is best prepared with fresh, vine ripened tomatoes. However, if you happen to have some large cans of whole, peeled tomatoes in your pantry (like we do, always), then this recipe is even faster to prepare.

Tomato and Fennel Soup
Serves: Oh, plenty!

2- 3 Tbs olive oil
2 medium fennel bulbs
1 large brown onion
3 cloves garlic, finely diced
3 sprigs fresh thyme, leaves finely chopped
1 Tbs fennel seeds
1.5 kg tomatoes or 2 x 800g cans of whole, peeled tomatoes*
3/4 cup vegetable stock**
water
sea salt and pepper
red wine vinegar
olive oil, crusty bread and parmesan to serve

To prepare the fennel bulbs, trim the stalks and base of the bulbs, quarter the bulbs and thinly slice. Slice the onion the same way.

Fresh thyme growing in my garden. Feeling proud that I haven't killed it- It's such a hardy herb!

In a large, heavy based pot (we use a large Le Chasseur french oven) heat the olive oil over medium heat. Add the fennel and onion until the onion begins to soften. Add the garlic and cook, stirring until the onion becomes translucent. Add the fresh thyme and fennel seeds (smell that cooking, oh yum!).

* If you're using fresh tomatoes, remove the stalks, score a 'x' in the base of the tomatoes and blanch for several minutes in a large pot of simmering water. Drain and soak the tomatoes in cold water, remove the skin with a paring knife and quarter the tomatoes.

** You will need 3/4 cup of vegetable stock for this recipe if you use fresh tomatoes. I use fresh tomatoes when they're in season, otherwise prepare the soup using tinned tomatoes (below).

Using tinned tomatoes, add the liquid from each can to the pot and stir to combine. Smash the tomatoes in the tins with a wooden spoon, then add to the pot with one cup of water, stir. Bring to the boil, then reduce heat to a gentle simmer and cook for a further 50 minutes. The soup is ready when the fennel is softened and the tomato soup has a well rounded flavour. Add salt and pepper to taste, a splash of red wine vinegar will lift the flavour too.

Serve drizzled with olive oil, add finely grated parmesan for a non-vegan soup. Sometimes I like to serve this gorgeous soup with thick slices of gluten free toast topped with grilled parmesan. It's a little luxury to dip these cheesy pieces of hot toast into the thick soup.

Wholesome, organic ingredients direct from the farmer. Winter perfection.

How do you serve your favourite soup?

Bella xx

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Spicy Vegan Mexican Dinner

Let me preface this by saying we are not vegans but we do enjoy the odd vegan meal here and there. My diet is predominantly vegetarian however, I have eaten some meat during this pregnancy. Once Pecan arrives, it's back to my herbivore lifestyle. I cannot wait for August (more bump pictures to be posted very soon)!!!

Kidney beans are an excellent source of protein, folate, iron, and fibre for those who may be interested. They're excellent for cardiac health, provide energy and help to stabilise blood sugar levels. Some might agree they're kind of magic.

Time savers: We prefer to pre-soak and cook dried kidney beans, but tinned varieties may be used. You may also opt for tinned corn kernels as they are inexpensive, less messy and like the tinned beans, require less time to prepare. Fresh is best in our eyes so enjoy the following recipes and feel free to tweak them to adjust what you have readily available.

Spicy Mexican Beans
Vegan, gluten free

1 Tbs olive oil
1 small brown onion, diced
1 clove garlic, finely diced
1 red chilli, seeds removed, finely diced
1 jalapeño chilli (if you dare), seeds removed, minced
1/2 tsp cumin powder
1 can diced tomatoes
1-2 cups water
1 cup red kidney beans, pre-soaked*
1 ear sweet corn, kernels sliced away from cob**
Sea salt and cracked pepper
Fresh coriander to garnish

Preparing the beans:
Pour one cup of dried kidney beans over a tray, discard any stones and funky looking beans. Rinse thoroughly under cold running water, strain and pre-soak kidney beans in water over night. I use the 1:3 rule (1 cup beans in 3 cups of water, cover and refrigerate overnight). Rinse again and drain well before use.

Cooking the beans:
Place 1 cup pre-soaked beans in a saucepan with 3 cups of fresh water (enough to cover the beans by one inch). Do not season the water. Bring to the boil, then reduce to a simmer and partially cover. Skim any foam that develops and stir occasionally. Cook for 1 to 1/2 hours over low heat. You may choose to use a pressure cooker, which will reduce the cooking time to a third.

*If you prefer not to wait for the pre-soaking and cooking, use one tin of kidney beans, rinse and drain prior to use.

Heat oil in a large pan over medium heat, sauté diced onion until soft. Add the garlic, chilli and jalapeño (if you like the heat... We like the heat!), cumin powder and stir, cooking for 2 minutes.

Pour in the diced tomatoes and 1 cup of water, add the pre-soaked kidney beans and corn (** Again, you may opt to use tinned corn which has been rinsed and drained). Stir to combine, season with salt and pepper to taste and simmer for 10 to 20 minutes. If the beans are too thick, add a little more water to achieve the desired consistency. We like thick beans and tend to mash some of the beans prior to serving to thicken the sauce.

Cook until the beans are tender and serve with freshly chopped coriander.

Fresh Salsa

1 ripe mango
1 large Lebanese cucumber
1 large sweet red pepper (capsicum), stalk and seeds removed
1 small lime
sea salt and cracked pepper
*fresh diced chilli or dried chilli flakes optional

Wash and pat dry all fruit. Finely dice the mango, cucumber and red capsicum, add to a large bowl and stir. Add the zest and juice of half to one small lime (it depends on how much citrus flavour you want- We love lots of lime!) and season with sea salt and cracked pepper to taste. Stir until the fruit is evenly coated and serve immediately.

Sar from Love, Love Lady suggested fresh diced chilli or dried chilli flakes to add a bit of a kick and I'm really digging her suggestion, we tried it and luuuurrrved it!

Wedges

3 medium-large scrubbed potatoes
1/2 Tbs ground cumin
1/2 Tbs paprika
1/2 Tbs ground coriander
1/4 tsp ground chilli powder (+ 1/4 tsp if you like your wedges HOT!)
2 Tbs olive oil
sea salt and cracked pepper

Preheat oven to 190 degrees Celsius (375F). Wash and pat dry potatoes, slice into 1.5cm thick wedges, leave skin on.

In a separate bowl, combine spices and oil. Add potato wedges and thoroughly coat with spice mixture (use your hands, get your spice on!).
Line a large baking tray with greaseproof paper. Spread wedges evenly in a single layer over baking tray and generously sprinkle sea salt and a little cracked pepper to season.

Bake for 40 minutes or until the wedges are crispy on the outside and soft in the centre. Serve hot with the Mexican beans, salsa, and fresh guacamole.

Guacamole

1-2 large ripe avocado (we use Hass avos)
1/2 small red onion, finely diced
1/2 red chilli, deseeded and finely diced
1 small tomato, diced
1 small garlic clove, minced
sea salt
lime juice (just a squeeze)
small handful fresh coriander

Smash the avocado flesh roughly with the back of a fork, stir in diced red onion, chilli, tomato, garlic, sea salt and lime juice. Season to taste. Sprinkle with smokey paprika and freshly chopped coriander to serve.

This guacamole can be made up to an hour before serving. Cover with plastic film and refrigerate, stir before serving.

This is the HOT CHIPS! dance. She performs it for most cooked meals though...

If you would like to add some dairy to your meal, for a vegetarian option try sour cream or natural yoghurt on the side of the beans and melted cheese is also optional. We prefer to keep this meal vegan as it's fun, balanced, colourful, fresh and delicious as is.

What are your favourite Mexican dishes? Do you have any suggestions for vegan cheese? Puh-lease share it below as I'd love to try it!

Bella xx

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Acai Banana and Spinach Super Smoothie

Mondays.

Sometimes I feel so overwhelmed when my alarm sounds on a Monday morning. Five days of busy work ahead, commencing with a shower, a fresh change of clothes and something to give me the energy I need to start the day with a spring in my step.

Acai Banana and Baby Spinach Super Smoothie
Serves 1 busy person

2 small ripe bananas
1 generous handful of baby spinach, washed
1 heaped Tbs raw organic acai powder
1/2 cup chilled almond milk
4-6 ice cubes
1 tsp chia seeds

Whizz the first five ingredients in a high powered blender until smooth. Pour into a drinking glass, jar or bottle (if you're on the go), sprinkle with chia seeds and enjoy this chilled super smoothie somewhere peaceful.

It's thick, cold, naturally sweet and full of all the goodness of bananas, chia and baby spinach plus the added health benefits of acai, which include a powerful combination of antioxidants, amino acids and omegas that help to boost the immune system.

It's also a raw and vegan. Ahh the perks of raw super foods!

Not the colour you were expecting? Simply add another tablespoon or two of the acai for a richer, deep purple smoothie.
I prefer the subtle flavour from one tablespoon and looooove this smoothie as a pick-me-up for when I'm suffering the Monday blues!

Happy Monday, friends!

Ahhh-Sighhhh-Eeeeeee!!!!

Bella xx

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My Green Kitchen: Cucumber Banana Smoothie

It seems we've been hit with the 'I Quit Sugar' craze that is proving as popular as The Paleo Diet and raw living food. Move over chia seeds, you've had your day in the spotlight (just kidding, I still love you, chia!).

Ever woken up and thought to yourself, 'I want something fresh for breakfast, not too sweet.' ? I had one such morning on Tuesday and this cucumber, green capsicum and banana smoothie was the answer. Stand by to have your preconceptions about smoothies blown out of the blender! Think cool, fresh, and green and you're almost there.

This smoothie will give you the energy to take the beach steps, two at a time.

If you are starting out on the I Quit Sugar diet, it is recommended that you exclude high fructose fruit, such as bananas. I've never gone on a fad diet however, I do prepare gluten-free meals to cater for my gluten intolerance- That's not a 'fad diet' choice, it's a necessity. I try to nourish my body with healthy food and firmly believe that what I eat should be a lifestyle choice, not a 12 week plan or a two week detox. Instead I am mindful of what I eat and make an effort to eat fresh, unprocessed and organic foods, substituting in raw foods here and there. Byron and I exercise several times per week, Coco (our little dog) is the best motivator around for encouraging long runs along the beach. I also happen to live in a region famous for local, organic bananas and as such, I have decided to keep bananas in my meal rotation because they taste so good!

Green Smoothie: Cucumber Banana Smoothie
Serves 2

1 Lebanese cucumber, peeled
1 green capsicum, deseeded
1 ripe banana
1 Tbs hemp powder or hemp oil
1 tsp maca root powder
1/2 tsp spirulina
1 1/2 cups chilled, unsweetened almond milk

Blend until smooth in a high power blender, for a thicker smoothie add 1 to 2 tablespoons of unsweetened natural or Greek yoghurt. You can always opt to exchange the banana for an avocado in this recipe. Doing this will lose some of the natural sugar found in the banana. To sweeten, blend a date, two drops of stevia or some agave nectar to taste. Serve with a slice of fresh cucumber to garnish. Enjoy before a relaxing beach walk. Take the stairs.

The fresh flavour of this smoothie lies in the ingredients. It has almost a savoury quality due to the addition of cucumber and capsicum and from a culinary standpoint, it might seem a little strange for a smoothie to be both sweet and savoury but I urge you to try it anyway. It's delicious!

Bella xx

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Strawberry Chia Seed Fruit Popsicles

Spring is here but it feels like summer. The days are getting longer and our flannelette sheets, comfy jeans and ugh boots have been replaced by crisp, clean cotton sheets, denim shorts and flip flops. What better way to enjoy the change in seasons than with healthy fruit and chia seed popsicles in the warm sunshine by the beach.

Organic Fruit Popsicles

Strawberry Chia Seed Fruit Pops
Makes 6-8 popsicles

3 Tbs chia seeds
1 cup organic unsweetened almond milk
1/4 tsp nutmeg
1/4 tsp cinnamon
* 1 Tbs honey (optional)
6 organic strawberries
1 ripe banana
1 Red Delicious apple, skin-on
* Blueberries (optional)

Add chia seeds to a bowl, pour in almond milk and stir with a fork. Grate in fresh nutmeg, cinnamon, and drizzle honey to sweeten (honey is optional), stir again and stand for 15 to 20 minutes to allow the chia seeds to swell.
Add strawberries, banana, and apple to a blender and blend until thick. Stir chia seed pudding, add to the blender and pulse to combine. Pour into popsicle moulds, add your popsicle sticks (my popsicle moulds came with these funky ends that catch the liquid and allow you to sip it through the built-in straw) and freeze, preferably overnight. What to do if you excess fruit mixture? Eat it will a spoon, it's like a thick fruit smoothie!

* I pushed a few blueberries into the top of the moulds prior to freezing for a sweet burst of flavour to savour at the end of of the popsicle. These are optional but can be used to replace the honey.

To serve, loosen the popsicles from their mould by running warm water over the mould, the popsicle will come away from the edge of the mould easily.

Enjoy your sweet, natural, organic fruit, nut and chia seed popsicles on a hot day as a perfect afternoon snack. We enjoyed ours on our front veranda in the warm sunshine. Delicious and healthy.

What a guilt-free, kid-friendly way to enjoy an 'ice-cream'.

I'll be back with more healthy fruit popsicle recipes soon and would love to hear your favourite frozen ice-block/ popsicle/ creamsicle ideas!

Bella xx

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Raw Chocolate Smoothie

Most of us aim for good health through the nutrient-rich food we eat in moderation and regular exercise. Our diets are comprised of seasonal, whole foods that tend to change with the transition of the climate. Lately Byron and I have been dining on slow-cooked soups from my crock pot but on the occasional warmer morning, I have been boosting my energy the natural way, with raw food smoothies.

Raw food: Energy the Natural Way

This is a vegan superfood smoothie, inspired by the benefits to be gained from raw-food living. It is filled with organic, raw ingredients and loaded with magnesium from cacao. The naturally stimulating energy from the cacao and rich green spirulina will help you to focus, to create or in my case, to study for university exams.

This smoothie beats a black coffee for longer lasting energy and takes less time to prepare. If your morning is golden and warm or perhaps you intend to go for a run along the beach today, then I would wholeheartedly suggest you try this smoothie for it's cool, delicious flavour.

Raw Chocolate Smoothie
Serves 1-2

1 ripe banana or avocado
1 Tbs raw cacao powder or nibs
1 tsp hemp oil
1 tsp agave nectar
1 tsp maca root powder
1/2 vanilla bean (seeds only)
1/2 tsp ground cinnamon
1/2 tsp spirulina
1/2 to 1 cup unsweetened almond milk (homemade if you have it to avoid heat-treated milk!)
1/2 cup ice

Blend all ingredients in a high-powered blender until smooth. Taste and add additional agave to sweeten if required. Pour into serving glasses and sprinkle with additional ground cinnamon or cacao nibs. Enjoy on a verandah overlooking the sea.

Did you happen to notice my new indoor plant? I took a picture of it outside on our timber deck for these smoothie photos, however it is now sitting proudly on my small coffee table in the downstairs lounge room. I was so sick of being indoors with the recent rainy weather and seasonably cooler temperatures and was craving a little bit of nature inside my home. Although I may be cooped up for long hours of study in our small, warm seaside cottage, I now have a beautiful green Peperomia plant to brighten my day. I can feel the subtle, positive energy that comes from growing living plants inside my home and it cost less than ten dollars.

Money well spent.

Bella xx

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Coconut Banana and Mint Smoothie

Our mint is flourishing throughout our herb garden and I am ecstatic because I love the unique flavour and fresh, aromatic scent that evokes fond memories of summery mojitos, spicy green salads, chocolate mint cookies, and lime and mint lemonade.

Fresh mint is a versatile, distinct herb that deserves a special place on a menu and in our household on the morning of my first university exam I chose to blend a delicious, thick smoothie with ingredients we either grow organically or have on hand no matter the time of year.

Coconut Banana and Mint Smoothie
Serves 2-3

4 Lady Finger bananas
1 young coconut, flesh and juice
8-10 fresh mint leaves
2 tsp hemp oil
1 tsp maca root powder*
ice

Blend all ingredients until thick and smooth. You may add natural yoghurt or substitute coconut milk for some of the coconut juice for a creamier texture. I've also tried unsweetened almond milk in this smoothie and it tastes incredible!

Fresh mint, smooth blended coconut and dreamy sweet banana make for a delicious, healthy and stimulating smoothie that will help to settle your butterflies. Mint has been used medicinally to treat indigestion as it can aid digestion. I found it particularly refreshing before my exam and managed to remain calm and relaxed as my pen hit the exam paper.

*A little word of warning for some of you out there who may be new to maca root... My friend Sophie recently suggested it to me and my, oh my did it have a peculiar effect. Comment below if you you know what I'm talking about...

You have one week to enter our giveaway, if you haven't entered yet, the link can be found here and some of the items available are featured below.

Bella xx

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Kiss Me Smoothie with Hemp Oil

I've just had the most incredible weekend (colourful photo diary to follow soon!).

Today was a throwback to Summer. Hot, dry heat blistered the tar on the road as I squinted under a bright blue sky. We arrived home this afternoon, after having missed lunch due to the scenic, long drive. I unpacked the car and lugged our weekend bags, cameras and laptop inside as my sticky shirt clung uncomfortably to my skin. The puppy made a half dozen or so pit-stops on the grassy lawn before racing up the front steps to refuel with a fresh bowl of water and collapsing on the cool floor for a nap. Too impatient toss together a salad, yet unable to decide what I wanted to eat I opted instead for a fresh berry and banana smoothie with a spicy ginger kick and healthy organic hemp oil (you'll notice that I couldn't wait to take a picture, I had a mouthful first, it's that delicious!).

Lunch dilemma solved!

Kiss Me Smoothie

Serves 2-3

2 bananas
100g fresh strawberries (2 small handfuls)
50g fresh blueberries (1 small handful)
2 tsp hemp oil
1 tsp finely grated ginger
*3/4 cup cloudy apple juice
ice optional

Blend all the ingredients together. Add half a tray of ice cubes to your blender if you would prefer a chilled smoothie. I opted for no ice when I made my smoothie this afternoon so I could glug it down quickly and it was beautiful. Sweet pieces of ruby red strawberries, indigo blueberries and creamy yellow banana in a thick pink smoothie, enhanced by fresh ginger.

*Fresh apple juice would be lovely, however I have also blended this smoothie with apricot nectar and it is DIVINE!!!

Super foods? Tick!
Essential fatty acids in organic hemp oil? Tick!
Obtaining dietary essential fatty acids through a renewable source that does not deplete our oceans fish populations? Tick!
Vegan? Tick!
Gluten Free? Tick!
Healthy? Tick!
Tasty? You bet!

I've developed a bit of a love affair with hemp oil. Our choice of hemp oil is certified organic, made in Australia and filled with all the benefits you should look for when incorporating an oil into your diet. Omega 3 and Omega 6 fatty acids, a delicious nutty flavour, it can boost a weakened immune system, aid digestion and hormonal imbalance and acts as a natural moisturiser for hair and skin. We usually have one teaspoon per day, either by the teaspoonful or in a drink such as this gorgeous smoothie.

This right here is a refreshing smoothie that tastes so sweet and inviting and with the added bonus of incredible health benefits, you'll want to kiss the person who made it for you... And Byron did!

Happy weekend dear friends!

Bella xx

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Strawberry Super Smoothie!

They're glossy red, round and bursting with sweet flavour... Behold the humble strawberry!

A show of hands for how many of you needed a bit of a pick-me-up following the long weekend... That's what I thought... Too many days off and our bodies become sluggish and too used to the 'holiday-feel', let alone the vast quantities of Easter chocolate consumed. I for one had time to be a little bit active with a long walk around the city in the crisp air and sunshine, a little bit dressy (I attended the Golden Slipper race day for my friend's birthday), a little bit lazy on Sunday with a generous sleep-in and then of course I had to return to work.

In order to feel rejuvenated, healthy and prepared to take on the busy day ahead, I decided a thick, cool smoothie packed full of some delicious and healthy ingredients would do just the the trick.

Suuuuuuperrrrrrr Smoooooothiiiieeee!!!

In all seriousness though, this delicious smoothie is very healthy and lip-lickingly delicious. I call it a 'super smoothie' because it contains not just strawberries, but goji berries and LSA, which combine all the goodness from protein, calcium, vitamin C and a plethora of other nutritious vitamins that are (unfortunately) not found in Easter eggs.

Strawberry Super Smoothie
Serves 1

5 strawberries
1 Tbs chopped dates
1 Tbs LSA (linseed, almond and sunflower seeds all ground up to form a 'superfood')
1 Tbs dried goji berries
1 cup soy milk
1-2 tsp agave nectar
ice cubes
1 Tbs yoghurt (optional, it makes your smoothie extra thick and is a good idea to include if you're not having anything else for breakfast)

Blend together until all of the ingredients appear to be finely chopped and suspended in the liquid. Pour into a tall glass and enjoy.

Deliciously sweet, surprisingly filling, incredibly healthy and inexpensive. If you decide to omit the yoghurt, this smootie is easily gluten-free and vegan and I must say it's difficult to stop at one glass...

What are your favourite smoothie flavour combinations?

Bella xx

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