Vegetable Pasta Topped with Cashew Butter & Sunflower Seeds

Hello hello

Firstly, thanks for coming by and checking out this blog post.

Like many households we frequently turn to pasta for our meals. It’s quick, easy, tasty and I love that there are so many pasta variations. In addition, it’s also a dish that I can easily add meat to for my dear hubs and daughter. What’s unique about this pasta dish is that I have topped it with a spoonful of raw organic cashew butter. If you haven’t tried this, please do because its absolutely divine. There are alternatives out there so if you aren’t a fan of cashews, try macadamia, hazelnut or even peanut butter.

So whats in the dish
Olive oil
Powdered vegetable stock
Organic agave nectar
Sunflower seeds
Raw organic cashew butter

The simple cooking instructions

1. Cook the spaghetti noodles, following the instructions on the packet and then place in a strainer when ready.

2. While you allow the pasta noodles to cool, add a small amount of olive oil to the pan and toss in some garlic and onions. Lightly stir until brown and then add in your chopped up mushroom, tomato, carrot and capsicum.

3. Gently stir all your vegetables until slightly soft and then add in, a teaspoon of powdered vegetable stock and your desired amount of pepper, agave nectar, parsley and a little water. Continue to stir until all ingredients are well mixed in together.

4. Once vegetables are cooked and tomatoes are nice and soft, stir in the spaghetti noodles.

Serve hot with cashew butter, sunflower seeds and extra parsley.




Hello gorgeous

Thanks for visiting my blog. Tonight I wanted to write about one of my favourite Khmer dishes – Lort Char which is basically stir fried rice drop noodles.

I have veganised this dish and substituted meat with tofu, however for all the meat lovers out there, its frequently cooked with either chicken, prawns and/or eggs. For my darling husband, who adores this dish and is a meat eater, I would normally pop some chicken in the oven and serve it on the side for him.

Whats in the dish?

1 packet of rice drop noodles – found in Asian grocers
1 bunch of chives
Spring onions
1 packet of Bean shoots
1 packet of tofu
Tamari/Soy sauce
Agave nectar (or sugar)

The simple instructions

1. Prepare and set aside some finely chopped up some garlic and ginger. Then wash the chives and spring onions, cut into match stick length and also set aside. Wash and drain the bean shoots and finally, drain your pack of tofu and dice.

2. Once you have prepared the ingredients, bring a pot of water to boil. When the water begins to boil, add in your packet of rice drop noodles for maximum 5 minutes and then drain. You don’t want to overcook the noodles.

3. Heat up the pan with some olive oil and add in your garlic and ginger. Stir until lightly brown.

4. Turn down the heat, and add in the tofu, noodles, chives and spring onions, half a table spoon of pepper, half a cup of tamari (give or take) and a dash of agave nectar and then stir all the ingredients together.

5. Once all the ingredients are thoroughly mixed in together, and the chives begin to look soft, stir in the bean shoots and cover the pan/pot for a few minutes on low heat until the bean shoots become lightly cooked.

This dish is now complete and ready to eat. So very easy and absolutely delightful.

Thanks for reading and I do hope these instructions are easy to follow. Happy to answer any questions you have otherwise.

Have a lovely night. x


Hello lovelies

This was another super healthy and non-time consuming dish to make during the working week. I must admit, it was my first time making this dish and it tasted so good, I will be making this one a working week regular.

Whats in the soup?

:: Grains and vegies
Organic red quinoa
Cherry tomatos
Canned organic lentils

:: Spices and flavouring
Hot paprika
Organic agave nectar
Powdered vegetable stock
Sea salt

Spring onlons
Hot peppers
Marys Gone Crackers

The simple directions

1. Rinse the quinoa as you would with rice once, then place the quinoa in a bowl with some water and set aside.

2. Finely chop up your garlic, onion and ginger and set aside. Then peel and wash up your butternut pumpkin and dice into cubes. Wash the cherry tomatoes and chop into halves and tomatoes and set aside. Open up your canned lentils and drain.

3. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.

4. Once the onion, garlic and ginger is lightly brown, add in the pumpkin and tomatoes and stir for a few mins.

5. Add in pepper, cumin, hot paprika, powdered vegetable soup stock, organic agave nectar, salt and then thoroughly stir in with all the vegetables.

6. Once all the ingredients are mixed in together and lightly brown, add in water (1-2cms above the vegetables and place a lid on the pot on high heat. When the soup starts to boil, turn down the stove heat, drain the water from the quinoa and add it in the soup along with the lentils. On low heat, cover your pot/pan with a lid and let it all simmer until your quinoa and vegetables are cooked.

Thats it. Easy. Serve the soup with spring onions hot peppers, roughly chopped walnuts and crackers or toasted croutons.

The ginger tasted quite strong in this dish which is fine because I love ginger. However if you aren’t a fan then it’s just as easy to leave out.

Thanks for reading an hope you enjoy this recipe.



Having a late dinner tonight. Roast butternut squash and mixed greens topped with roasted almonds. So easy and sooo delicious.


Dinner is served. Spiced pumpkin, lentil and red quinoa soup topped with spring onions, hot peppers, walnuts and Marys gone crackers. So yummy. More details on the blog later in the week.