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For me, my food journey has been life long, for as long as I remember I’ve been totally in love with eating and as for cooking, that began when I was old enough to reach the stove. Through disaster and constructive criticism to where I am now, a chef of 18 years having worked for some fabulous restaurants around Sydney, including my own Italian Trattoria, I spent some time working in the UK and now I am a proud mother of two beautiful girls who I have been just dying to take on a life long adventure of delicious nourishment.

Since reaching my 30’s I have taken a huge interest in health and have become a big believer in using food as medicine. Since bringing my two girls into this world it has never made more sense, that maintaining good health through food really is best when addressed from a very young age, from the beginning, only then will a child grow with a deep understanding that real food is indeed that. Whole foods are real foods.

At age 33, recently engaged to my partner Chris and pregnant with our first daughter I was inspired to take on yet another challenge (because a business and a first baby wasn’t about to be hard enough!) I spent a year studying holistic health through the Institute of Integrative nutrition. Here I learned about over a hundred dietary theories and lifestyles and if I was to take away anything from the course it would be this, not everyone is suited to one theory and not one diet is right for everyone. But one thing is for sure, eating as many vegetables and fruits that we can squeeze into our diet is nothing but beneficial for our health no matter who we are or where we’re from. Eating free range, grass fed and organic where ever possible is best and also that love and happiness, movement and breathing and finding activities which fill your cup are just as essential for good health as the food that you choose to eat.

What does a chef do once children are on the cards? I have had some work writing recipes for Marley spoon but I now I spend my days cooking for close to a hundred small children at a childcare centre, and can I say, going to and from work with my own two girls is a privilege that not a lot of women get the opportunity.

Please let me take you on our journey of exciting, healthy and delicious food ideas, recipes and experiences for you and your little ones to enjoy together.

And just so you know, I don’t believe in deprivation when it comes to treats but I do believe in restraint.

Subbing in healthier options where ever possible so our food can be beneficial even when it tastes naughty is how I like to cook.

Healthy bodies are happy bodies.

Much love, Beck x

 

Quinoa tabooli salad

Quinoa tabooli salad

When I think about quinoa, I’m thinking light yet satisfyingly filling yet not bloating, wholesome to the point where I feel great after eating it, and I’m thinking, so deliciously versatile to cook with.

We all love eating quinoa in our house and that sits very well with me because it is one of the most nutrient dense grains in the world. It’s an amazing source of plant protein, and is also one of the few plant foods which contain all nine essential amino acids and not only that but rich in fibre, magnesium, B vitamins, iron, potassium, calcium, Vit E and antioxidants. Whoa!! Helloooo superfood!

This ancient grain has been a huge staple for over five thousand of years, how is it that it only became widely known and somewhat trendy in Australia in recent years? Who cares? let’s just eat it and eat lots of it!

This recipe is a delicious way to incorporate quinoa and veggies which the little ones will love in a light and summery dish.

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Recipe serves 4 - 6 as a side dish

Prep time: 10 minutes

Cook time 25 minutes

Ingredients:

1 cup quinoa
1 large carrot, finely grated
1 large tomato or two regular size, chopped
1 small red capsicum, finely diced
1/2 bunch Italian parsley, very finely chopped
1/4 cup sultanas
1/2 tsp sumac*
2 tsp hemp seeds
Juice of one lemon
3 Tbs extra virgin olive oil

Method:

Rinse the quinoa very well in a sieve under clean running water until the water runs clear and the quinoa feels clean and not soapy. Combine the quinoa and 2 cups of water in a medium sized saucepan with a lid and bring to a simmer, reduce the heat to low and cook for 25 minutes until all of the water has been absorbed, return the cooked quinoa to a clean sieve and run under cold water to cool down and allow to drain, or chill in the fridge on a flat tray until cold.

Combine the cooled quinoa in a large mixing bowl with the finely grated carrot, tomato, capsicum, parsley, sultanas, sumac and hemp seeds. Season to taste with sea salt and cracked pepper if using and dress with the olive oil and lemon juice, toss all together to combine.

*Try this recipe served along side some tasty lamb meatballs or marinated bbq chicken with a drizzle of pomegranate molasses.

*Perfect for packed lunches or picnics

*The pop of sweetness from the sultanas deliciously compliments the zingy lemon and sumac.

*Sumac is a spice made from a sour berry and has a fragrant and lemony flavour

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Super seedy date and oat bars

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