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TASTY VEGETABLE PASTA WITH CASHEW BUTTER

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
Spaghetti
Mushrooms
Tomato
Carrot
Capsicum
Parsley
Garlic
Onions
Olive oil
Powdered vegetable stock
Pepper
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.

Enjoy!

xx

ROASTED BUTTERNUT SQUASH

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

NOT SO BORING FRIED RICE

Hello lovely people

I just whipped up a not so boring, delicious fried rice thats vegan fantastic. More details on the blog later this week.

Xx

GREEN IS GOOD

Green is Good

Hello and good evening

Greens and salads have changed from being a side dish to a main dish in our household. Whereas meat has become the side dish. This wasn’t an easy lifestyle adjustment at first. However overtime since I was the cook, making something that satisfied both hubby and I became easier and as hubby’s cholesterol dramatically dropped in a matter of months it just worked.

My commitment to stay a healthy vegetarian has motivated me to experiment with different combinations of fruit and vegies for my salad creations. I confess they don’t all work but this one does. My new love for coconut butter, which I sprinkled over the top of tonights salad is amazing. I must add, I have never used coconut butter in salads before and was surprised that it was crumbly in texture rather than spreadable. It’s just delicious and I recommend if you have yet to try it.

Whats in the salad?
Rocket
Avocado
Cucumber
Almonds
Pumpkin seeds
Figs from the garden
Organic coconut butter

Dressed with olive oil, organic agave nectar & organic apple cider vinegar.

So simple yet sooo damn good.

Xx

RAW VEGAN SLICE

In the process of making a vegan sweet slice. Cant wait to eat it! #sweet #vegan #veganfoodshare #foodporn #instafoodshare #instadaily #picoftheday #homemade #yum (at www.trendymommalifestyle.tumblr.com)

GOOD MORNING SMOOTHIE

Smoothylicious

Hello and good morning lovelies

Hubby and I started this morning with what I call breakfast in a cup. There are so many smoothie and juice variations out there that are not only delicious but also simple to make. All you need is your desired ingredients and a blender.

Smoothies aren’t just about fruit either, you can add your greens in just as I have done with this one.  The best part about making your own at home is that you have prepared it yourself so you know exactly what is in it.

Ingredients
Organic frozen berries
Banana
Spinach
Organic soy milk
Organic flax meal
Organic agave nectar
Passionfruit from the garden

Have a lovely day everyone. Since I get an extra day off for the Easter break I know I will. x