Not Bad Banana Bread

And by not bad, I mean bloody brilliant. 

(Thank you @maverickbeanco for introducing me to Quinoa’s cousin. We get along very well).

Meet LUPIN. The next superfood you need to know about. Thanks to old mate, this BB is gluten-free, super high in protein and fibre, low in carbohydrates and zero saturated fats… but I can ensure that it is full of taste, stunning texture, natural energy and overloaded with nutrients.

(MWA – love u Lupin)

Ingredients

  • 3 ripe bananas, smashed
  • 3 free range eggs
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1 tbsp lemon or lime juice
  • 200g Lupin flour
  • 2 heaped tbsp LSA, Psyllium Husk or Ground Flaxseed
  • Optional: 1 heaped tbsp Monk Fruit/Stevia (if you want to make it taste like that sweet store bought banana bread!)
  • 2 heaped tbsp raisins or sultanas
  • 1/4 cup granola, mixed seeds & nuts or Muesli mix for the topping and base.

Method

  1. Preheat oven to 170C
  2. Line a loaf tin with baking paper (approx 26 x 11cm)
  3. Mix the smashed banana, eggs, honey, olive oil, baking soda and lemon/lime juice.
  4. Stir in the Lupin Flour and LSA/Psyllium.
  5. Mix well.
  6. Fold in the sultanas/raisins.
  7. Sprinkle half of the granola/seed mix into the base of the lined tin.
  8. Transfer the banana bread mixture on top of the granola/seeds, into the lined tin (this will ensure a crunchy base AND topping)
  9. Sprinkle the remaining granola/seed mix on top of the mixture
  10. Bake for 45-60 minutes (checking after 35mins every 5-10 mins with a skewer).
  11. Remove from the oven and allow to cool before removing from the tin.
  12. Store in an airtight container for 3-4 days at room temperature, or covered in the fridge for up to 7 days!

NOTE: Covering the loaf with foil whilst baking will stop it from browning and burning too fast if you can see the bread overcooking.

NOTE 2: I love storing half of my loaf in the freezer so that I can save it for when guests come over!

NOTE 3: It can be fun to decorate the top of your loaf in various ways – granola, nuts, seeds, or even a sliced banana for a worthy Instagram pic (hash-tagging #flavourfoodflow of course!)

Home-made Hazelnut Spread

Move over Nutella, no room for you here.

Home-made Chocolate & Hazelnut Spread, using nothing but the beauty of natural ingredients.

Whenever I am walking home from the bus stop, I always detour via Scoop Wholefoods in Mosman. I browse for about 10 minutes, as I source out at least $5 worth of goodies due to the Eftpos minimum ha!

However it is worth it. Each time, I leave with different ingredients, eager to get home and whip up a storm in my kitchen!

Today was a Nut Day; hazelnut and macadamia 

Something a little diverse, and certainly something a little tasty.  

When you buy nuts, you can do one of 2 things.

  1. Store them in an air-tight jar in the fridge for snack purposes
  2. Blend up a Nut Butter Creation!

I always choose 2.  



Not-ella Spread

Ingredients

  • 1 cup hazelnuts
  • 1 heaped tbsp coconut oil
  • 2 tsp honey
  • 2 heaped tbsp cacao powder
  • 2-3 tbsp water
  • Cacao nibs

Method

  • Blend the hazelnuts in a food processor until finely chopped
  • Melt the honey and coconut oil, adding into the Nut mixture
  • Add 1 tbsp water, blend
  • Add the cacao powder, blend
  • Add the rest of the water & cacao nibs
  • Blend until a smooth, rich and fluffy texture forms – depending on your blender, you may need more wet ingredients for a smoother consistency. However, if you like your nut spread crunchy, then adapt to suit your preference!

Enjoy xx

Beautiful Billabong Health Retreat

And I didn’t even need to buy a plane ticket…

Billabong Retreat…

Only an hour out of Sydney.
Amidst the nature Australia is known for – beautiful bushland, clean air, green trees and peaceful surroundings.



All these years of me taking 3-4 weeks off work to venture off overseas, when this piece of magic was available at Sydney’s doorsteps!

If you were to ask me about a month ago, I would have told you that there is no way I would find relaxation in anywhere but an Island; a tropical sunny holiday with beach, sand and sun. However, after staying at Billabong Retreat, I managed to find a point of mental clarity and stillness within the space of 3 days.

I made my way to Billabong Retreat via train, which departed from Central Station in the early afternoon. Arriving just in time for the welcome session and arvo Yoga Class. I was greeted with a smile by the friendly Taxi Driver who services the guests, transporting them from the train station at Vineyard to the retreat HQ!

Upon my arrival, I was taken to my room. I must admit, I was upgraded (life goals!), to the groovy Treehouse at Number 4. Not only did this room have 2 beds, but it also had 2 baths – one in the bathroom and one on the balcony. Ah, heaven! The room was fully equipped with tea of all sorts, a kettle, hot water bottles, a heater, EcoDownUnder towels and linen, Epsom Salts, a sound system, a fruit bowl… it was divine. I was also happy to see that Billabong is completely Eco-friendly, everything is recyclable and/or reusable, organic and nature-loving!

“2 baths… one in the bathroom and one on the balcony…

In terms of the structure of the days? The true beauty lay in the fact that there was structure, but it was not forced upon you. Yes there were distinct meal times, sunrise yoga, afternoon tea, wellness session, but there was also no one knocking at your door demanding your attendance! If you felt up to it, then it was waiting for you with open arms. If you preferred to take a fresh air stroll or an afternoon snooze, then this was also encouraged. Choice – absolutely necessarily for someone like myself.

The food. Now this is where my head, heart, mind, body AND soul were completely sold. The food was organic, fresh and entirely plant based. They also catered for all food and dietary requirements, offering a variety of options to cater for varying tastebuds. My favourite was the Polenta slice and green veggie salad.. OH, and the delicious buckwheat and banana pancakes with vegan creamy sauce. YUM!

“They also catered for all food and dietary requirements… my favourite was the delicious buckwheat and banana pancakes with vegan creamy sauce… YUM”


The yoga. Ahhh, my favourite! A combination of gentle Yinyasa to wake the body of a morning, and a relaxing Yin practice to balance the Yang. Funnily enough, I only did 2 of the yoga classes. Why? Well, being a frequent yogie myself, I quite enjoyed the time “off” away from the mat… it also meant I enjoyed a sleep in for the first time in AGES. But for anyone new to Yoga, or for those who are constantly saying “I must do more yoga” – then Billabong Retreat is calling your name.

In addition, the workshops were mind-blowing. From learning how to ferment your own veggies and create your own kombucha, to adopting new knowledge about gut health and the gut brain relationship. For anyone that knows me well, you are aware of how much I LOVE talking about the significance of a healthy belly – hence, the Health Fundamentals package totally aligned with my values and beliefs.

“The yoga… combination of gentle Vinyasa to wake the body of a morning, and a relaxing Yin practice to balance the Yang…”

I can safely say I slept the entire train trip home – waking up upon my arrival at Central station feeling energised, relaxed and eager to conquer life!
xx Georgie

GF Veggie (yum) Pizza

This tasty pizza recipe is GLUTEN FREE and healthy! A great alternative to your fast-food option… And perfect for an enjoyable night in. 

Its the simpizza things in life

 

Ingredients

For the Crust:

  • 1 ½ cups quinoa, uncooked and soaked overnight
  • ½ cup filtered water (plus more for soaking)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder

For the roasted cherry tomatoes:

  • 1 cup halved cherry tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

For the basil pesto:

  • 2 cups tightly packed basil
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil
  • Squeeze of fresh lemon
  • Sea salt and pepper

Other pizza ingredients:

  • 1 zucchini, thinly sliced
  • Handful of basil leaves (to garnish)

Other toppings: sautéed mushrooms, eggplant, or peppers, sautéed spinach or other greens, garlic, mozzarella cheese.

 
Method:

For the quinoa crust: 

  1. Place uncooked quinoa in a bowl and cover with water. Allow to soak at room temperature overnight, or for at least 8 hours. Quinoa will have absorbed all water by this time and fluffed up a bit. Place soaked quinoa in a mesh strainer and give a good rinse.
  2. Preheat oven to 220C°/425°F. In a blender or food processor add in soaked and rinsed quinoa, ½ cup filtered water, salt, baking powder, oregano, and garlic powder. Blend on medium-high until quinoa begins to form a smooth batter – about 1-2 minutes.
  3. Line a large baking tray or round pizza pan with parchment paper. You can drizzle pan with a bit of oil before placing the parchment paper on top so it doesn’t move around. Drizzle parchment paper in pan with olive oil and pour in quinoa crust batter in a thin layer. Use a spatula to thin out and make sure crust is even.
  4. Bake the crust for 15-20 minutes, until it begins to turn golden. (During this time you can also place your tomatoes in the oven to roast!) Remove pizza from oven, gently flip over, and bake for another 5-10 minutes or until edges begin to turn golden and crisp. During this time, prepare the pesto and slice your zucchini or other toppings.
  5. Remove pizza from oven, cover with pesto sauce, layers of zucchini, and roasted tomatoes. Sprinkle pizza with sea salt and pepper. Bake an additional 5-10 minutes, or until zucchini starts to gently brown. Remove from oven, slice up, and devour! You can also sprinkle the pizza with some torn basil leaves, or a drizzle of olive oil.

#flavourfoodflow


Banana Choc Protein Loaf

And here we have it… The worlds TASTIEST Banana Loaf. 

Pass this one onto the grandchildren for sure…

 

Ingredients

  • 3 bananas
  • 1/2 cup oats of choice
  • 1/4 cup coconut flakes
  • 1/4 cup chia seeds
  • 1 tbsp maca powder
  • 1/2 cup protein powder (I used chocolate)
  • 2 tbsp cacao
  • 1 tsp gluten free baking powder
  • 3 eggs
  • 2 tbsp apple cider vinegar
  • 2 tbsp rice malt syrup
  • 2 tbsp tahini or nut butter

 


Method

  1. Toss all ingredients into a food processor
  2. Blend until you reach a desired consistency
  3. Bake for 30-40 mins at 180 degrees Celsius!


(I topped mine with sliced banana, left over oats and coconut flakes – you could also add some nuts and seeds!)

ENJOY! #flavourfood

 

Sweet Potato Nachos

Is that YOUR cheese?

NO! 

It’s NACHOS cheese!



You’ll need:

  • Half a sweet potato, chopped into wedges (or long strips for wedges)
  • 1 tbsp coconut oil, melted
  • 1/2 tomato, diced
  • 1/2 capsicum, diced
  • Herbs, chopped (parsley, coriander etc)
  • 1/8 red onion, diced
  • 1 tsp olive oil
  • Salt and pepper
  • 1 lemon wedge
  • 1 tsp olive oil
  • 1/4 avocado
  • 1 lime wedge
  • Chilli flakes (optional)
  • Greek Yoghurt (optional)

Method:

  • Preheat the oven to 200C fan forced
  • Slice the sweet potato and spread evenly on a lined baking tray
  • Paint or gently drizzle the coconut oil on both sides of the potato slices
  • Bake on the middle rack for about 30-35 mins, flipping the slices at half time
  • In a separate bowl, combine the tomato, capsicum, herbs, salt and pepper and juice from lemon wedge until the tomato salsa looks tasty
  • In another bowl, smash the avocado with a fork, and combine the avocado, olive oil, salt and pepper, lime wedge and chilli flakes.
  • When the chips are ready, lay them out on a plate.
  • Top with the tomato salsa, and guac.

TIP 1: Greek Yoghurt makes a great healthy substitute for sour cream!

TIP 2: You can also serve these as wedges, with Greek yoghurt (sour cream), and a sprinkle of Dukkah


#flavourfoodflow