Chocolate sweet potato porridge

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A match made in heaven!
The richness of chocolate and the subtle sweetness of sweet potato. Plus whats not to love about getting veggies in for brekky.

This was inspired by deliciously Ella’s recipe for sweet potato brownies, one of my favourite afternoon snacks ! I thought if I could mix some oats and almond milk in there I’d have one hell of a breakfast. I thought right 😊👌
I used leftover baked sweet potato so it was quick to make in the morning. The chocolate was a nice treat, maybe a Sunday morning brekky?

This recipe has been a while coming, life has definitely got in the way of my blog at the moment. Well, mostly uni has gotten in the way. I’m going to make more of a conscious effort to schedule time to write blog posts as I love sharing my recipes!
Whilst the weather is definitely warming up in Queensland (smoothies for breakfast !) I know there are still some cold mornings in Victoria so give this a shot while you still can :)

Serves one
1/4-1/2 cup of oats
1 teaspoon cacao powder
1/2- 1 cup Almond milk or your choice of milk
6 cubes of Sweet potato (Steamed or roasted)
pinch of Cinnamon
1 tablespoon of chia seeds

Toppings
Cacao nibs
Maple syrup
Honey
Mayversfood super spread (chocolate)
Nut butters
Banana
Berries
Almonds
Chocolate, 70% and above please people ;)
Seeds
Extra warmed milk

Place oats, cacao powder, cinnamon, chia seeds and milk in a saucepan over low heat
Mash the sweet potato, add to the saucepan and give it a good stir
Leave it to warm up and get all gooey (around 5 mins), add more milk if it starts to get too thick
Serve in a bowl with your preferred toppings
Enjoy.

Chocolate, Coconut, Acai antioxidant balls

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I’m well and truly on holidays and loving it. Can’t wait for Queenstown on Sunday :D but I’m mostly just enjoying not being stressed. Having time for cooking, exercising and playing with Blaze. Teaching him not to pull isn’t so fun but it needs to be done.

I’m slowly restocking the freezer (ate everything during exam week) and I knew some form of chocolately ball had to go in there for snacks. I love them straight out of the freezer when there are all fudge like but they are also delicious defrosted. I wasn’t going to add the acai but then I saw it in the corner of my eye and knew it would go really well. It gives the balls a slight berry taste and complements the chocolate flavour so well. They are Brayden approved, he’d have eaten them all if I’d let him ! They are full of omega 3’s and antioxidants so they are really, really good for you.

I’m currently waiting on my new bamboo phone case to arrive, its handmade in portland, USA and I’m pretty excited to put it on my beautiful new iPhone. Its by a company called grove (worth checking out ), next on the wishlist is a bamboo dock. Super stylish. The only downside is that I don’t want to miss the delivery by UPS so I’m just doing things around the house. Blaze and I are both impatient for a walk. Although a fair bit of rain is about to come through so we can wait a bit longer.
I might have to have some chocolate, coconut, acai balls while I’m waiting :)

Makes 15-20 balls depending on the size you make
1 heaped cup of walnuts
1/2 cup shredded coconut
Two handfuls of goji berries
3-4 tablespoons of cacao powder
1 tablespoon of acai powder
A few good sprinkles of cacao nibs
pinch of salt
10 dates

Rolling suggestions
cacao nibs
desiccated coconut
goji berries
cacao powder
chopped up seeds

Process the walnuts in a food processor until its fine but still a bit chunky
Add the dates and process again, the aim is it to all be sticky enough to form a ball thats stays together when you squish it in your hands
Add the rest of the ingredients and do a couple of pulses to make sure it all mixed in
Roll into balls, any size you like
Keep in the fridge or freezer or eat straight away
Enjoy.

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Carrot Cake Porridge

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WINTER IS COMING ! #gameofthrones
WINTER IS HERE ! Although on the Gold Coast, some days are quite sunny and warm.

Porridge/oatmeal is back on the breakfast menu for me :) it is finally cold enough up here in the morning to enjoy a bowl of porridge and not break out in sweat.
My of my favourite combos at the moment to get bubbling on the stove is my carrot cake oatmeal. I just love getting veggies in my breakfast, but at the same time it feeds my sweet tooth.
I tried it with quinoa flakes but I liked the texture a lot more with oats. If thats you thing though then go for it.

I made this for my dad when he came and had a sleepover with us not too long ago, he loved it. Brayden is yet to have it but he loves carrot cake pancakes so i’m sure he’ll adore this oatmeal too. He just always wants poached eggs haha, understandable as they are delicious.

In other news we went to Cradle Mountain for Braydens birthday not too long ago. We stayed in Launceston one night, which wasn’t that great. Mostly due to the fact we had to move hotels 10:30 at night because our room was vibrating because of the nightclub underneath :| Cradle Mountain made up for it though, 2 nights in a luxurious spa cottage!! It was wonderful being surrounded by bush and having a spa, fire and king bed to snuggle up in. We relaxed, absorbed nature, hiked the summit and ate great food. I made banana, blueberry turmeric muffins and granola to take, oh and a container of loving earth hot chocolate! It was perfect to warm up with.

We were fortunate enough to stumble upon a great food market at Launceston on the Saturday morning. They had lots of yummy produce and a great atmosphere. We stocked up on some organic apples, wholegrain sourdough and red wine. But my favourite stall was the garden of vegan! They have a cafe but go to the markets on Saturdays. We enjoyed a Laksa, Massaman curry, rice paper rolls and a piece of carrot cake. All great ingredients, its so nice to find things that I would make myself. So we quickly slurped those goodies down in the crisp air before rushing off so we didn’t get a packing ticket.

Hiking Cradle Mountain was an amazing experience. We started at 8:30 in the morning, lots of layers and gloves. We soon warmed up but had to watch out for black ice on the track. It was so still and peaceful. We had the perfect day, sun, no cloud, no wind. Very, very rare things for Cradle Mountain. I’m still slightly in shock how well we timed it. The actual summit took us 2 hours up and back. We had a nice, slightly cold lunch up the top. Boiled eggs, sourdough bread, cherry tomatoes and cheese mmm mmm. I definitely needed something before heading back down. That climb was one of the most physically challenging things I’ve ever done. Rocks, rocks and rocks. My whole body ached for a couple of days. A wonderful feeling though, we are proud of ourselves and glad we did it. We saw two wombats and have a beautiful dinner at Peppers to celebrate the climb and Brayden turning 26! We stayed at the Wilderness Village, well worth looking at if you are planning a trip there. We want to go back !

Our next trip is Queenstown in a couple of weeks, we are so excited. SNOWBOARDING ! I’ve already started packing hehe. I’ve only got one exam left, nutrition tomorrow morning. Then holidays, phew. I feel in desperate need of not having anything to stress/worry about. These past few weeks have been the most stressful in my life. Not a nice feeling. Anyways, my mum is coming up on Wednesday, I’ve got a few things I can’t wait to make for her. Carrot cake pancakes or this porridge included :)

Embrace winter and make this for brekky one morning this weekend. This will definitely help in getting your servings of five veggies a day that most australians miss out on. Plus, is tastes amazing !

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Serves one
1 small carrot
1/3 – 1/2 cup of oats / quinoa flakes
1/2 a teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg (a few shakes)
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cardamon
1/2 – 1 cup of almond milk / coconut / soy / oat / dairy
1 teaspoon of bee pollen
1/2 a teaspoon of real vanilla essence
1 tablespoon chia seeds
1 small handful of sultanas / mulberries

topping ideas
drizzle of tahini
drizzle of honey
pumpkin seeds
toasted coconut flakes
banana
blueberries
mulberries
flaked almonds
organic yoghurt

Grate the carrot, in the small hole grater
Put everything in a saucepan and heat on low
Start with only a bit of milk and keep adding more as it gets absorbed
It’s ready when it is bubbling and all combined
Pour into a bowl
Add a splash of milk
Add whatever toppings take your fancy
Enjoy.

Ive included some photos from our trip :) check them out

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Cataract Gorge in Launceston

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Our wonderful spa cottage , the spa in in that wooden area in the middle of the room

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The view from the bed

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The laksa from the markets in Launceston, ‘Garden of Vegan’

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The walk around dove lake

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So so cold but excited. This was 8:30am from Ronny Creek, start of our walk to the summit

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What a babe.

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Beautiful shot of Crater Lake

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Pondering life

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View from Marions lookout

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Start of the scramble up the summit

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lots and lots of climbing

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We made it !!

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Dove Lake

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The birthday boy

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Celebratory dinner at Peppers. We both had the salmon with mussel soufflé and fennel salad <3

Breakfast, Brunch or Lunch bowl w/ BONUS SNACK IDEA

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Hi everyone !!
I know its been awhile since the last post but as you all know life gets in the way. I have been so busy with my nutrition course, whilst trying to fit in cooking, exercise and just living. I definitely haven’t forgotten about my beloved paradise pantry though, I have so many recipes I want to share on here.
I have been trying to share my dishes via instagram which is a bit quicker to do, so it you have instagram search for paradise_pantry.

I have had some lovely comments about my blog, its so nice to hear. Rejuvenating actually :) so whilst Brayden is looking at expensive boats at the boat show I decided to take a break from studying for my anatomy prac exam (gross) and doing something I love instead ! Currently sitting in a hammock enjoying the beautiful temperature and typing up recipes <3

I just had this for lunch, it was a bit of a mish mash of things but it hit the spot perfectly and I loved every mouthful. I'm sure most of you will have these ingredients at home, it just takes a bit of thought to put them all together. I said it could be breakfast, brunch or lunch, but hey i'd have it for dinner too :)

I am a huge lover of eggs. In saying that only eggs that have come from chickens who have been treated compassionately and have been fed healthy grains. Thats why I only buy organic eggs (I miss wensleydale eggs) and I urge you to do the same. Not only will you feel great knowing you are supporting the ethical treatment of animals but the taste is so, so, so much better !! Oh and from a nutritional point of view, eggs from organic hens are obviously better for you. What the hens are fed is how the make their eggs, and if they are able to roam then they are happy chooks instead of the ones keep in cages.

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Serves one
2 organic eggs
olive oil
1 sweet potato (use leftovers for other dishes)
4 cherry tomatoes
1/4 of a red capsicum
1/2 a small red onion
1 clove of garlic
3 good handfuls of spinach
a couple of slices of organic mozzarella / feta / goats cheese
8 batons of your preferred bread (I used homemade nut and seed bread)
a dollop of homemade pesto / homemade tomato sauce
salt and pepper

Preheat oven to 220 degrees C
Chop sweet potato into small cubes and toss in olive oil, salt and pepper
Roast for around 20 mins, until it looks soft but no burnt
Whilst the sweet potato is roasting, heat a splash of olive oil in a frypan
Slice red onion and add to pan and sauté with the garlic until quite soft
Add the capsicum and tomatoes to the pan and sauté until they are also soft, then mix in spinach
Grab a new pan or make space in the other one and add the bread batons so they are lightly fried
Drape the slices of the mozzarella over the tomato mix and the bread batons and its ready when slightly melted
When the sweet potato is newly done and everything else is looking and smelling great, crack the eggs in and get excited
Assemble the bowl by placing the bread batons in one spot, the veggie mix next to it and then the sweet potatoes as a bed for the eggs
Don’t forget the nice bit dollop of homemade pesto/sauce in the middle and a sprinkle of salt and pepper
Enjoy.

KEEP SCROLLING FOR A DELICIOUS SNACK IDEA

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So I thought I’d share on of my favourite snacks I’ve recently come across, it is sweet but no too sweet, satisfying and you’ll still have room for dinner, it is simple but still exciting… it can be eaten at anytime of day… it is…

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BANANA with MAYVERS SUPER SPREAD (original or chocolate) topped with MULBERRIES, GOJI BERRIES and CACAO NIBS

I am not paid or anything by mayvers to endorse their product here. I do think this snack works / tastes great with homemade nut butters and chocolate spreads. I just love the flavour, texture and combination of mayvers spreads. They are just nuts, wholesome natural ingredients. Like I said, I’ve been busy and so my time to make nut butters at the moment is set aside and so when I start to feel peckish this is a wonderful snack and travels well to uni. I also put it on apples too. I had some on porridge this morning hehe so good. Its avaliable at Woolworth’s and I highly recommend getting a jar. Happy snacking !

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I put crumbs in Braydens belly button haha blaze loved it
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shy little puppy

Chocolate , berry and coconut smoothie

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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 )
Blend
Pour
Enjoy.

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! ;)

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Homemade buckinis

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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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Pippin!

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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 !
Enjoy.

kale quinoa falafels

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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.
feta
avocado
pistachios
mint
cherry tomatoes
radish
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
Enjoy.