Tag Archives: healthy eating

Buddha Bowls are Back In Vogue

My version of the Buddha Bowl

One of my favorite things to make at the moment is a Roasted Vegetable Bowl also known as a “Scrap Bowl” or a “Buddha Bowl”. There are so many varieties of Buddha Bowls but generally speaking, one consists of 3 parts being a grain, vegetables and a sauce or seasoning on top. And, this is as far as it goes with rules!

So happy eating my Buddha Bowl

Everybody is going to have their own twist on a Buddha Bowl, as mostly the inspiration comes from opening your fridge to see what you have available. With this in mind, the possibilities are ENDLESS! Maybe you want to add avocado (which I love), or a boiled egg, some tofu or some spicy black beans. Hmm, I am just getting hungry writing all this down! This dish is also ideal to tailor to food allergies and restrictions such as being gluten-free, not eating animals or not being a fan of dairy products.

I know I write this with a lot with my recipes, but this is beyond easy to make, and one of the most adaptable and fun recipes ever.

Need a close, well today is your lucky day

To get you started on a creation of your very own, here is the recipe of the one that I made for lunch today.

Part 1  – Grain

  • Cook a cup of Quinoa and place to the side

Part 2  – Vegetables

  • Pre Heat over to 350F
  • Roughly chop 1 broccoli, 1 cauliflower, 1 whole onion, half a cup of peas, 2 cups of mini carrots and 3 cups of shiitake mushrooms
  • Place in a baking tray lined with olive oil and a small amount of sea salt to season
  • Roast for approximately 45 minutes or until desired consistency

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Tomato & Basil Hummus

MIles Storm helping me make, and then tucking in to the hummus!

This week I went to the Health Food Store with Miles Storm to buy some organic dry chickpeas. I had a great urge to make him hummus as he eats so much of it. Lately, I have been lazy and buying hummus at the supermarket for him. I feel bad about this as I know the Sabra Brand we always buy is made with GMO and non-organic ingredients. But, this mad-supermarket-hummus-buying is stopping right now. From here on in, it is homemade hummus for my family all the way!

Hummus is definitely one of my Son’s most favorite foods, which is fantastic as chickpeas (AKA Garbanzo Beans) are high in protein – to be actual a cup of cooked chickpeas contains almost 12 grams of protein! They are also a good source of Dietary Fiber, and antioxidants – Vitamin A and Vitamin C.

As it is still quite hot here in the Northern Hemisphere we have a ton of tomatoes and basil growing in our garden. With this in mind, I thought why not make a hummus with them as as an addition to the chickpeas. Well, it turned out really well and I am happy to share it with you on the BLOG today!

This recipe is so simple, and using raw chickpeas and making hummus from scratch, you eliminate the ton of salt which is usually added to the canned varieties available at supermarkets.

Additionally, this is a fantastic activity to do with your Little One at home. My little boy loves to help me out in the kitchen already becoming a keen Chef in the making. Go Miles Storm Go!

Ingredients for the hummus – chickpeas, sesame tahini, lemon juice, cherry tomatoes, garlic, basil, olive oil, sea salt

What You Need

  • 4 cups cooked organic chickpeas
  • 1/4 cup of organic sesame tahini
  • 1/4 of cup organic lemon juice
  • 1 cup of small organic cherry tomatoes
  • 1 cup of organic olive-oil
  • 8 organic garlic cloves
  • 1/2 cup of fresh organic basil leaves
  • A couple of organic bay leaves
  • Sea Salt to taste

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Make your very own Roasted Tomato Pasta Sauce

Have you looked at the ingredients in a jar of commercial processed tomato sauce lately?

All food that is processed has preservatives added to it to keep a long shelf life, and let’s not forget that most jarred tomato sauces are also heavy-handed with unnecessary amounts of sugar, salt and oils. Call me crazy but I just do not see the point of adding sugar to a tomato sauce? One also has to consider whether the ingredients used are sprayed with chemicals/pesticides and are in fact Genetically Modified Organisms -GMO’s.

That is a lot to consider for one little small jar of supermarket bought tomato sauce?

Thankfully, as we love tomatoes, my husband grows a lot of lot of them during the Summer Months. We eat as many as we can as they grow, but we do always have an abundance. Not wanting them to go to waste we like to can some for the winter months, and make our own tomato sauces. We do a few different varieties of sauces and the one I am highlighting today is Roasted Tomato.

It is so nice to always have fresh made tomato sauce in the refrigerator, especially made from ingredients which we know to be safe in quantity and quality.

A tomato pasta sauce can be as simple as 6 ingredients – tomatoes, onion, garlic, oregano, olive oil & sea salt.

What You Need

  • 12 San Marzano Tomatoes (cut in half long ways)
  • 3 Beefsteak Tomatoes (cut in to pieces of similar size to the San Marzano tomatoes)
  • Full Head of Garlic (peeled of skin)
  • 2 Sprigs of Oregano (remove leaves from stem)
  • 3 Small White Onions (cut lengthways into thin slices)
  • A quarter of cup of Olive Oil
  • Sea Salt to taste

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Roasted Cauliflower Soup garnished with Kalamata Olives

First step – Cauliflower, Onion, Rosemary and Garlic into the oven to roast

I love cauliflower, it is absolutely one of my favorite foods on the planet. I love it roasted, as a salad and mashed just like potatoes. I have always wondered about making it as a base for a soup and this week while on the Treehugger Website I saw a recipe for “Roasted Cauliflower Soup with Aged Cheddar” and it got me thinking…..

The thing is, the recipe on TreeHugger calls for dairy products and I am not a fan of eating any animal products in my diet if I can help it. My Son also develops eczema when he has cow milk or cheese, and because of this, my husband and I stopped giving either to him a long time ago.

So, I decided to create a non-animal-product twist that is better suited to my family needs by using unsweetened coconut milk and a vegan cheese substitute instead. For my first go at it, it turned out really delicious, and because of the thick consistency can easily be substituted as a pasta sauce or even as a dip (like hummus) with veggie chips or raw carrots.

Total cooking time with preparation is around 2.5 hours and serves 4 generous adult servings.

Cauliflower has many health benefits including being a great food to eat if pregnant or planning on becoming pregnant. Cauliflower is full of folate B9 which protects from birth defects and low birth weight in babies.

It is also high in important B vitamins like niacin, riboflavin, pantothenic acid, and thiamine, can aid in weight loss and has been proven to considerably help prevent certain kinds of cancer like prostate, breast and colon.

This is just to start, there are also many other positives about eating cauliflower like aiding the body with digestion, supporting in anti-inflammatory issues like arthritis and being chock-a-block in antioxidants.


  • 1 whole organic cauliflower, cut into small chunks
  • 1 medium organic onion, cut into small chunks
  • 15 whole organic garlic cloves
  • Small handle of fresh rosemary leaves (remove main stem)
  • 4 tablespoons of organic olive oil
  • 3 cups organic low sodium vegetable broth
  • 1 cup vegan shredded cheese (I used GO Veggie!™ Mozzarella Style Shreds)
  • 2 cup of unsweetened coconut milk (I used So Delicious Unsweetened Coconut Milk)
  • Salt and Pepper to taste (easy on the salt)
  • Sliced organic Kalamata olives to use as a garnish

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Butter Bean Dish with olive oil, sage, rosemary and dried chillies

Miles Storm helping me cook up this yummy dish.

It is said that people either LOVE or HATE Lima Beans AKA Butter Beans. I am definitely a lover of Lima Beans. They are a great source of protein, and as my Son and I do not eat animals, this is a great plus for us to incorporate them into our diet. Lima Beans are also high in calcium and manganese which helps to maintain healthy strong bones. They give you energy, are high in iron (another plus if you do not eat meat), are low in calories and almost fat-free. Want more inspiration? Butter beans are high in fiber and bind with the bile acids in ones’s body thus lowering your cholesterol, this happens when the two leave together exiting the body. Lima Beans also help keep you regular by aiding your digestive tract.

Besides all of this, you can make really yummy dishes with Lima Beans like this recipe I am highlighting here – Lima Beans with Olive Oil, Rosemary, Sage and dried chillies. It does take a few hours to make and there are a few different steps, but is fairly easy and generously serves 4 adults. It will also stay in the fridge for a few days with no worries at all. If you find it dries out you can add some olive oil on top before serving.

It is a great meal to serve if you have a Little One, well for me anyway as my 2-year-old loves to eat with his hands and Lima Beans are a great finger food. Obviously though, you would separate a part and cook without the chillies. Miles Storm had such a fun time this afternoon helping me in the kitchen. He is such a foodie in the making, he gets great joy cooking  just like his Daddy.




  • 2 Cups of Dried Organic Lima Beans
  • 3 Cups of Organic Vegetable Stock (I used Nature’s Promise)
  • A bunch of organic garlic cloves (I used around 15)
  • A big bunch of Organic Sage (which I took from our garden)
  • A big bunch of Organic Sage (which I took from our garden)
  • 4 Long Dried Chillies
  • Quarter of a Cup of Organic Olive Oil
  • Sea Salt and Pepper to taste
  • A pot that you can put in the over to cook (we use Le Creuset cooking equipment in our house)

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Strawberry, Spinach, Toasted Cashew Nut & Avocado Salad Yummy!

We always have so much produce in our refrigerator at home, and although my family eats an abundance of fruits and vegetables it is, at times, challenging to eat everything before it goes bad.

This afternoon for lunch I decided to take the ingredients we had available and turn it in to an awesome healthy salad. The strawberry puree dressing was something I have never done before, and I am really happy with the way my experiment turned out.

It is another quick, easy, healthy vegan meal. And, I love that!


  • 1 ripe organic avocado
  • 2 cups of organic hulled and cut-in-half organic strawberries
  • 6 ounces of organic spinach
  • Half a cup of raw organic cashew nuts toasted
  • 2 tablespoons of olive oil
  • 1 tablespoon of red wine vinegar
  • Sea Salt and Pepper to taste


  • First start by making the dressing by blending in food processor sea salt, pepper, olive oil, red vine vinegar and half a cup of strawberries
  • Combine avocado, remaining strawberries, spinach, toasted cashew nuts in a bowl and pour in dressing. Toss, and mix thoroughly.
  • Enjoy!

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