Chocolate , berry and coconut smoothie


Sorry the the unfinished email of this post ! I was a bit brain dead after my anatomy exam and pressed publish instead of save as draft ! Whoops !
Now for the real deal.

I made this amazing concoction the other day on a study break. It was hot and I needed a cool drink, and it had to involve chocolate 😍 I had some opened coconut water and coconut milk. The mixture worked wonderfully. Not too thick and creamy , just the right amount.
Cacao and acai work well together as acai has a tiny hint of chocolate in it. And where there’s acai there must be blueberries. I added two pieces of frozen banana and a handful of ice, just to make it a bit thicker and add a touch of sweetness.
The spinach and chia seeds just had to go in because I put them in everything👍

Serves 1-2
1/2 – 1 small can of Coconut water
A bit of hardened Coconut milk (place coconut milk in fridge overnight)
Handful or so of frozen Blueberries
2 pieces of frozen banana
Good handful of Spinach
1 teaspoon of Acai powder
Up to one tablespoon of Cacao powder
1 teaspoon of Chia seeds
Handful of Ice
Honey or maple syrup to taste (optional)
A little bit of coyo ice cream (optional but worth it )

Just thought I’d add this hilarious photo. We were enjoying rice bowls at a local japanese place and Brayden nearly got taken out by a wave! ;)


Homemade buckinis


Now I love loving earth but no way am I paying $11-16 for something I can easily make myself. And that something is buckinis. The beloved buckinis.

The nutrient packed babies are one of my favourite smoothie bowl toppings. They add a great crunch and flavour, definitely worth making people !

If you don’t have maca powder just use extra cinnamon or cacao powder. Mmm mm choc buckinis.

I don’t have a dehydrator so I just used my oven at the lowest temp with the door slightly open. It worked quite well! But just make sure you do it on a day you know you’ll be home for at least 4 hours. If you have a dehydrator use that ! I think they might need to be in for a different time period though …

This is just a short and sweet post as I have mid semester exams coming up. Brayden and I had a wonderful time in Victoria for my parents party. It was so nice seeing everyone, eating delicious food and waking up in Wensleydale. The weather was perfect and my old bed ! Incredibly comfy. The chooks had laid some fresh eggs and the many different foods at the party were all mouthwatering. Haven’t been that full in a while! I made a big batch of my seed crackers and they were a big hit! Yay! Brayden drove the kanga and picked up some dirt, which made his weekend 😜

We went to Lorne on Sunday. The sculpture walk was interesting and we finished off with a swim. Cold yet refreshing !

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Walking along the beach at Lorne

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Just another pretty photo of blazedawg

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Brayden having the time on his life on the kanga

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Gorgeous plates that make mum received (don’t worry flora i didn’t steal them ;) )

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Me, my mum and her mum !

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The girls in their party dresses

Now onto the recipe….

Makes a pint jar
1 cup of Buckwheat groats
1-2 teaspoons of Maca powder
2 tablespoons of Honey
2 teaspoons of Cinnamon
Pinch of Salt

Soak buckwheat groats for 8 hours
Rinse and refill with clean water and soak for another 8 hours
Turn oven onto lowest temperature
Rinse buckinis well and place in a mixing bowl
Add all other ingredients and combine
Spread onto a baking tray
Bake for 4 hours in the oven on the lowest temperature with the door slightly ajar
Sprinkle on smoothies , porridge , yoghurt , whatever you want !

kale quinoa falafels



I was staring at my jar of chickpeas the other day and decided that falafels would make a great weeknight dinner, and i might even have enough for Brayden and I to have for lunch the next day !
The kale turned out to be a great addition, just like when you add it in smoothies. You know its there but you can’t really taste it. ALthough I do like the taste of kale. Anyways, you get all the goodness of kale !

I really loved the dollops of hummus dressing with them. And pistachios went really well too. Gotta add some crunch in there people. Mint lifted the flavours up , coriander would go nicely too. I could make these out of lentils ! lightbulb moment, they shall be made soon.
Enjoy these in a big salad or in a pita/wrap/sandwich. Could also make a yummy savoury snack if you just were wanting a couple. Little bit hard to stop there though.

I’ve got some sauerkraut fermenting, pretty excited to eat it. Going to make my own pickled ginger too.

I ate my last choc banana popsicle yesterday so I need to make some more of them and then go stock up at the japanese supermarket. Oh and Brayden just mentioned he wants to teach me to drive the tinny this afternoon. hmmm, could be interesting fun.

Serves 4
Around 2 cups of chickpeas (I soaked and cooked mine, use tinned though if you don’t have time)
4 stems of kale / couple of big handfuls of spinach
2 tablespoons of tahini
2 tablespoons of lemon juice
generous sprinkling of salt and pepper
3 garlic cloves
1/2 teaspoon of cumin
a tiny bit of cayenne pepper
1/4 cup of quinoa flakes/oat flour
olive oil (tiny drizzle in mixture but mostly for frying)

serve with
hummus dressing -> 2 tbs of hummus, 2 tbs apple cider vinegar, 2 tbs nutritional yeast. mix well.
cherry tomatoes
spinach / kale
homemade dukkah
homemade wraps or in a salad

Soak and cook chickpeas if that is the method you are doing
Put everything in a food processor and blend until everything is in small pieces and you can make it into balls (you may need to add more lemon or tahini)
Heat olive oil on medium heat in a large saucepan
Roll mixture into balls and place in the oil
Let fry until the edges are golden and then flip around to the other edges
Make sure all your other salad / wrap ingredients are ready
Serve with a with lots of veggies and a yummy sauce

Peach almond porridge


At uni on a break , my eyes flickering closed as I write this. Mmmm sleep. It’s nearly lunch time since I got up so early, getting up at 6am was made bearable by having this porridge. The almond butter really takes it to the next level. Peach was a nice choice, I tend to go for banana or berries but I did enjoy the peach this morning. Blaze was eyeing it off. He was pretty impatient for his brekky.
Brayden and I are heading down to Wensleydale next weekend for my parents 100th birthday party ! Pretty excited to see everyone ! And to see mums new dress 😜

Oh also would like to stay paradise pantry has now gotten over 1000 views !! Woohoo !! It may not seem like that much but it excites me everytime I see something has looked at and possibly cooked something, makes my day. So thank you for looking my beloved viewers ❤️

One extra plug, paradise pantry has an Instagram now. Search paradise_pantry and follow me 🍓😆

Serves one
1/2 cup of Oats
1 teaspoon – 1 tablespoon of Almond butter
1 cup Almond milk? (was just pouring little bits in at a time so not to sure how much I put in)
1 tablespoon of Chia seeds
Handful of Goji berries
Couple of shakes of Cinnamon
Handful of Flaked almonds
A peach
Drizzle of honey
1 teaspoon of Bee pollen

Combine oats, chia, cinnamon, almond butter, goji berries, peach and milk in a saucepan
Heat on low heat until the milk is nearly all absorbed
Add a little more milk, let it heat up but don’t mix in
Serve in a bowl and sprinkle with flaked almonds , bee pollen and maybe some honey

Homemade wraps w/ cashew cheese




So I probably should be reading up on cells and regulation right now, not to mention memorising the different bones of the cranium…. But I wanted to share this recipe ! I was feeling like a wrap with lots of veggies but we didn’t have any wraps and then I started thinking about whats actually in them and all the unnecessary things the companies add. Gross. These were crazy easy to make and super quick. I do what to make the raw onion wraps one time but I was already starving so these wraps were perfect.

I think you could use other flours and they’d be great. Going to try buckwheat flour next time.

The cashew cheese is amazingly tasty. Thank you mother nature for producing cashews. They are da bomb. Very addictive, but try and stop after a few dollops as it is very nutrient and energy dense. Nutritional yeast should be at your local health food shop and isn’t expensive. It has tons of uses and smells great.
The pesto compliments it and the veggies help break up the richness of it all. I had this for lunch the other day and I had so much energy all afternoon.

Need some of that energy now actually. Had long, early days both Tuesday and Wednesday and not much sleep. I want to swap days with Blaze, sleep, eat, walk, repeat. What a life. Also just want to say.. Buying textbooks sucks. They are expensive and heavy.

Brayden came home from Roma with the big bucks (woohoo) and I met a fellow uni student who lives in my street! She is doing 3 of the same classes as me and I can definitely see us becoming study buddies : ) So now I’ve put this recipe out into the big wide web I’ll go and attempt to fill my brain with knowledge. Wish me luck x
P.S We booked our flights to Japan!! So excited XD

1 cup of Spelt flour
1 1/2 tablespoons of Olive oil
3/4 cup of Warm water
Sprinkle of sea salt
1/2 teaspoon of Cumin

1 Carrot (grated)
1-2 handfuls of Spinach
4 Cherry tomatoes
Couple of slices of Red onion
Few pieces of Capsicum
Handful of Alfalfa sprouts
Couple of dobs of Pesto
1 slice of Mozzarella / feta / ricotta (optional)

Cashew cheese
1/2 a cup of Cashews (soaked overnight or at least a couple of hours)
1/8 cup of Nutritional yeast
1/8 cup water
1 clove Garlic
1/2 tablespoon of Dijon mustard
1 tablespoon of Lemon juice
1/2 a teaspoon of Apple cider vinegar
Salt and pepper to taste

Combine all dry ingredients together and gradually add water until you have a ball of dough
Knead for 5-10 minutes and then let it sit for twenty
Separate into four balls
Roll each one out with a rolling pin into the shape of a wrap, you want it quite thin
Heat a pan with a bit go olive oil on medium heat
Cook wrap until it starts to turn golden brown, then flip (this is when i put a slice of mozzarella on, special treat)
Cook all four and either eat or freeze

Grate the carrot
Chop up the capsicum, red onion and cherry tomatoes

Cashew Cheese:
Place everything in a blender or food processor and voila!( it hardens a bit in the fridge if you want it to be more spreadable)

Seed Crackers




I had my orientation day yesterday for my course (Bachelor of Nutrition and Dietetics) and I would just like to say I am so excited to start my journey to become a health professional ! The lecturers seem pretty cool and I met some other people doing the course who I can see myself being friends with. We are in a great new building. Even though I might be doing chemistry and some other tricky subjects in my nutrition subject our ‘laboratory’ is us cooking for the rest of the class! how cool is that?!

I’m trying to track down some secondhand books and change my lab coat so its not all fun and games.

Now these crackers have been a really good morning snack at uni for me, you don’t need very many because they are quite filling. I’ve been enjoying them with homemade hummus, by themselves, Brayden likes them with Vegemite and today I had them with lunch. You can change up the herbs and spices but be warned, once you start making your own crackers you can’t go back to buying them. You probably could.. but they won’t taste as good : )

Mum if you’re reading this Dad really liked them and wants you to make them hehe

My amazing grandpa whose name is Bob unfortunately hasn’t been feeling very well the past couple of weeks and feels sick about the idea of food so I just thought I’d add a special non food related photo just for him. Plus Blaze is just the most adorable thing in the world and i could take photos of him all day! Hope this makes you feel a bit better Bobby Bear. We love you and send you lots of licks and kisses!


These crackers aren’t the prettiest things ever but them are super tasty and quite cheap to make. I try to go from savoury snacks over sweet so I don’t have too much sugar and these are perfect.

Makes about 16 crackers, depending on the size you cut them
1 cup of LSA (ground linseed / sunflower / almonds)
Handful of sunflower seeds / pumpkin seeds
1/2 a teaspoon of Garlic powder
1/4 – 1/2 a teaspoon of Turmeric powder
1/2 a teaspoon of dried Thyme / rosemary
1/4 cup of sesame seeds
Pinch of salt
3/4 cup of water

Preheat the oven to 180 degrees celsius
Mix all dry ingredients together
Gradually add water so it becomes a paste like consistency
Spread it out of a sheet of baking paper in a baking tray
Cut into your desired size squares
Bake for 30 – 35 minutes and then leave them in the oven with the door slightly ajar for an hour

Rawesome Pad Thai






Yum yum yum ! 

We ate this for dinner last night and I just had it for lunch. I feel light yet satisfied and full of life and energy. Its a great combo of veggies and the sauce is to die for. I did not waste a single drop. 

I feel like I haven’t published a post for a while. For good reason though, last week I had a chemistry bridging course before I start uni next week (pretty excited). That was a 9-5pm day with my brain trying to be a sponge and we I got home there was only time for exercise and cooking, hence the lack of blog posts. Anyway that week wasn’t too exciting, apart from I made two lovely friends. One who is a health nut like me and may be reading this blog :) we are having a cooking day on Wednesday which I am pretty excited about. Stoked to have met someone as like minded as me!

It was the week before though that contained all the fun. Brayden, Blaze and I packed up and went to Iluka, NSW for a week. We had such a relaxing time. We’d take Blaze for a big walk along the beach everyday, he absolutely loved it, chasing the seagulls and eating sand. He did not want to leave the car when we got home. We also went for a 12km hike to a beach called Shelley Beach (spelled right) and had a couple of nice kayaks. Read a book and watched some of the snowboarding for the winter olympics. Oh and we made some healthy chicken wings. Brayden has been wanting to make them forever and so we finally did. We put a good amount of chilli on them and got a bit messy, pretty perfect. At least when we came home we had the awesome table that my mum and dad made for us. Oh and I did miss my kitchen a bit. We went chair hunting right away and found some great white ones. We love sitting at it, one hundred times better than the breakfast bar!

Anyway, back to the pad thai. Last night I made the sauce with almond butter and for lunch today I made it with peanut butter. Both were amazing, so just use whichever you prefer. I also added edamame beans last night but tofu or any kind of meat would work too. Thinking I might put some quinoa or soba noodles in there next time if I’m a bit hungrier. Its look so pretty, like a rainbow :) 

Off to pull my seed crackers out of the oven, recipe coming soon !


Serves 2 – 4 

Sauce : 

1/2  garlic clove (minced)

1/4 cup raw almond butter / peanut butter

2 tablespoons fresh lime juice / lemon juice

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon honey / maple syrup

1/2 tablespoon toasted sesame oil

1 teaspoon freshly grated ginger

1-3 tablespoons of coconut milk (optional)



2 carrots (julienned)

1 zucchini (julienned)

1 cup of red cabbage (finely sliced)

1-4 of a green capsicum (finely diced)

1 green onion (finely chopped) 

3/4 cup of edamame beans / tofu / meat 

Alfalfa sprouts (to top)

Sesame seeds to sprinkle

Mint leaves (to garnish) 


Mix the sauce ingredients all together and set aside

Combine all the veggies together in a large bowl and mix together

Serve into bowls and add you choice of protein

Top with alfalfa sprouts then sprinkle with sesame seeds and mint leaves

Drizzle sauce over top