I do  love the feeling of optimism that comes with the arrival of spring.

A lingering notion that perhaps all is well with the world after all. Bare feet on dewy morning grass, the air crisp and fresh before the sun has cast it’s rays. Coffee beckons after meditation- life is about balance after all. My morning practice has left me feeling ravenous.

The chooks raise a shout in the yard- they too are hungry. I throw them seed whilst harvesting still warm eggs from the nesting box. The chalky globes fill an old wire basket- some relic from a local chicken farm that probably made way for comi-townhouses with ‘eggshell’ facades and neat landscaping.

The eggs are spoken for so fast they barely have time to harden. It’s the weekend, which means a slow start and a long breaky. This is my version of an exotic shakshuka and it’s ridiculously good. “Hashtag freakin amazing” according to my 14year old. But really, who knows what he’s on about half the time? I’ll take that as a positive comment until I am led to believe otherwise.

I recall him being small and I was the only person who understood his tottering talk- the funny pronunciations of new words and eager effort. I remember that gentle pride I felt, my boy and his special ways. He’s still special…..(and still requires a translator sometimes). I am as full-as-a-goog with mama love.

But over to my ova.

First I fry a little onion and chilli in some olive oil. Add some smoky paprika and ground coriander and a sprinkle of cumin seeds for good luck. I add a bottle of good quality tomato passata and a tin of refried beans. Stir over medium heat until thick and bubbling.

Heat your oven to 200 degrees and pour some sauce into ramekins. Crack in some eggs and pop in the oven for around 8 mins. Keep an eye on them and whip them out as soon as they’re not gooby- you know what I mean. :)

Top with chopped parsley and feta and serve with sourdough toast. Guaranteed to make the sun come out and the world turn in a whole new way. Every day is a good one- be grateful for good eggs and great beginnings.

Ps. Work starts on the construction of my very own yoga studio this weekend. So happy,happy,happy. See you in class soon.

Namaste xx

No Bunny Food for Breakfast!

IMG_1996 Hallelujah! Finally we've been sprung. The days are slowly getting longer and the sun has been high and bright. I love this time of year in Australia.

Its funny how much the seasons affect my mood (and my food). I get such a boost of optimism with the warmer weather and the garden gives up the good stuff. The zucchinis have gotten showy. Huge fulvous blooms that beg to be stuffed with lemon scented ricotta and fried in olive oil. One cannot live on green juice alone- a brisk (long) walk should take care of this breakfast treat before it slides south to my thighs. Tomatoes dressed in a little more oil ensure the calorific count remains high enough to present a challenge! Some pretty flowers provide a welcome distraction from any conscientious objections from the green-goodness police in my mind.

Life is short my friends and if you can't linger over fried cheese, it may not be worth the melancholy of a wasted spell. Eat up.

The back deck is warm by 7am and there is to be so much chatter amongst the butcher birds. They've learnt that we're good for a free meal and line up along the balustrade while the kids toss them half their breakfast. The dog looks on bemused at their good fortune.

We are all swept up in busy weeks at the moment. The kids are over scheduled, my beloved and I are go,go,go. Weekend breakfasts are a wonderful antidote to the push and pull of obligation. We talk about our plans for the garden and the future while my girl picks more tomatoes from the vine. Bliss.

No need for a fancy recipe here. Grab a zucchini flower, take out the stamen and  stuff with a mixture of ricotta, lemon zest and soft herbs. Crumb them and shallow fry them until golden. Eat them hot and oozy with tomato salad and lemon wedges. Grab a patch of sunshine and linger a while. No rabbit food today. If your feeling guilty about all this crispy fried goodness, wash it all down while a kale and quinoa smoothie. :)

Some days are better spent seeking pleasure and besides, the bunnies want their breakfast back. :)


Michelle xx

Boy burgers with girly sauce


Boy burgers with girly sauce

I'm afraid I've raised two carnivorous boys. Not to say they don't love a good serve of vegetables but they'd swap a steak for salad in a heartbeat. I'm very proud that they've developed varied palates, they understand whole food and for the most part, they make good choices. But meat-free nights can be tricky.

My daughter however, would make a wonderful vegetarian. She loves all things grown. Her favourite snack is sun warmed tomatoes off the vine with mint leaves. She's more voracious than the caterpillars!

Enter the Boy Burger. The first born likes his with chilli sauce that could knock your socks off, avocado and corn salsa. The curly one likes his with my lovely pink girly sauce (he hates the name) and spinach leaves. My lovely girl likes hers with lots of fresh tomato, avocado and houmous.

Serve them on lovely warm rolls or I like mine with rocket leaves and lemon. If you have time, some homemade flat bread is delicious! This makes a pretty big batch (about a dozen) but they freeze well or make terrific lunchbox fair. The mixture is quite wet and tricky but they firm up when fried. I know panko crumbs aren't the healthiest choice, but they're so crunchylicious. :)

Lentil burgers

2 cups red lentils

1 grated zucchini

1 grated carrot

1 grated granny smith apple

1 finely grated garlic clove and a small knob of finely grated ginger

½ t salt and ½ t pepper

1 T toasted cumin seeds

1 t ground coriander

1 t sweet paprika

1 t ground turmeric

1 egg

1 cup besan flour

panko crumbs

Girly sauce

200gm tinned beetroot

80gm soft goats cheese

½ lemon (juiced)

handful soft herbs (I used mint and chives)

glug olive oil

* Rinse your lentils and simmer in plenty of water until soft. Drain and cool.

*Place all the burger ingredients (except for the panko) in a large mixing bowl and combine well.

* Roll handfuls of the mixture in panko crumbs and refrigerate for an hour or so.

* To make girly sauce, I throw the ingredients in a container and I use a stick blender to get saucy. (There's a dangerous sentence)

*Heat a frypan over medium heat and add a tablespoon or so of oil. I used refined coconut oil because it has no flavour. Fry burger patties until golden and crunchy. Enjoy :)