It’s time to crack out the lamb shank recipes! I love this Slow Cooked Lamb Shanks with Sweet Potato creation. It is really simple to make and full of wholesome ingredients and fragrant spices to make your mouth water. The smells in the kitchen while its cooking are divine.
I make this recipe in my beautiful Le Creuset pot and cook the whole dish in the oven for about 2 and a half hours, until the meat is just falling off the bone. The sauce is rich and fragrant and is delicious served with polenta or mashed potato. You can serve it with anything that will help you soak up the tasty sauce.
This is a weekend dish for me. It takes about 2 hours and 45 minutes to prepare and it is so worth it. It’s a hands down winner with the whole family.
Slow Cooked Lamb Shanks with Sweet Potato
Serves 4 (very generous serves)
2 teaspoons macadamia oil
4 lamb shanks
2 heaped teaspoons ground cumin
2 heaped teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground ginger
2 whole cinnamon sticks
1/4 cup of water
2 brown onions, diced
2 celery stalks, diced
1 litre of home made stock (I use vegetable stock that I make in my Thermomix)
800g of sweet potato, washed with the skin left on, cut into 3cm pieces
1/4 cup of organic sultanas
400g can of chickpeas, drained and washed
Pre-heat your oven to 150 degrees Celsius.
Heat the oil in a large casserole dish over medium heat. Add two of the lamb shanks and brown on each side. Transfer them to a plate. Repeat with the remaining two lamb shanks.
Add the cumin, coriander, paprika, ginger and cinnamon to the casserole dish. Stir until fragrant – about 1 minute.
Add the brown onion, celery and water to the casserole dish. Stir well to allow the water to degrease the casserole dish. Cook for 5 minutes until the onions and celery soften.
Return the lamb shanks to the casserole dish and add the stock, sweet potato and sultanas. Bring to the boil.
Transfer the casserole dish to the oven and cook for 2 hours with the lid on.
Remove the casserole dish from the oven and add the chickpeas, stirring gently to mix through. Return the casserole dish to the oven to cook for a further 30 minutes with the lid off. The dish is ready when the meat is tender and falls off the bone. Remove the casserole dish from the oven.
Serve with cooked polenta or mashed potatoes.
I use the Polenta recipe from the Thermomix Basic Cookbook. It is really easy to make and contains no dairy.
I’m a massive fan of home made almond milk. It tastes great and it’s so simple to make with just two ingredients! It wins hands down in any competition against the store bought varieties of almond milk. It contains a greater proportion of almonds to water, it has no nasty additives, preservatives or thickeners, and it contains no seed oils (like canola or sunflower oil) which I like to avoid. Best of all, I get to choose the quality of the almonds I put into my almond milk. Wherever possible, I choose pesticide free Australian raw almonds or organic raw almonds if I’m feeling like spending big.
So how do you make this amazing non-dairy milk at home? Watch my video below to see how you can do it. You do need to be a little prepared by soaking your almonds overnight (or for at least 4 hours) in water, preferably filtered water if you have access to it. Then it’s simply a matter of blending your soaked almonds with your chilled water and then straining the end product to get a creamy, smooth and delicious home made almond milk. Yum!
Home Made Almond Milk
For my home made almond milk you will need:
1 cup of raw almonds soaked overnight in filtered water
750g of chilled filtered water (or room temperature water with a big handful of ice) – you can use up to 1000g of chilled water if you want a thinner consistency of almond milk and want to make the almonds go further
a nut milk bag (or muslin cloth or a clean Chux cloth)
a 1L glass jar to store your almond milk in
a Thermomix or high-speed blender
Blend the soaked almonds and the chilled water in your Thermomix or high-speed blender. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
Strain the almond milk through a nut milk bag and reserve the almond pulp for other recipes.
Pour the almond milk into your glass storage jar and store in the fridge for up to 3 days.
Use your home made almond milk in smoothies, in baked treats, to make hot chocolate, in custard or to use on top of your cereals. I love almond milk in my Turmeric Milk recipe. This is a wonderfully soothing and healing recipe any time of year.
However you use it, check out the video and give this recipe a try!
In true summer style, we’re wearing the bare minimum, positioning ourselves to get as much of the bay breeze as possible and sipping on Mango Coconut Slushies. Perfect.
This Mango Coconut Slushie reminds me of coconut flavoured mango lassi. It has a coconut water and coconut yoghurt base and lots of frozen mango and ice. Flavoured with a hint of fresh mint, this drink is refreshing, naturally sweet and perfect in the heat. I hope you and your family enjoy it as much as we do!
Happy holidays everyone!!!
Mango Coconut Slushie
140g (1 cup) of ice
320g (2 cups) of frozen mango
130g (1/2 cup) of natural coconut yoghurt
750g (3 cups) of unsweetened coconut water, chilled
A few sprigs of fresh mint
Place all of the ingredients into your Thermomix or high speed blender and blend until smooth. If using a Thermomix, blend on speed 9 for 1 minute. Pour into four glasses and enjoy immediately!
I’m just loving this smoothie bowl combination at the moment. It is so refreshing, cool and really hits the spot on the days when the temperature hits over 30 degrees Celsius! This Banana Strawberry Smoothie Bowl is made with lots of frozen fruit and has a touch of raw cacao powder to give it a beautiful rich colour. I also love to add some raw vegan protein powder to mine so it can sustain me that little bit extra throughout the day.
This smoothie bowl is perfect for breakfast or as a snack. You just put everything into your Thermomix or high speed blender, whiz it up and then serve with your favourite toppings. Super simple and super delicious.
Remember if you try this out, take a picture and tag me on Instagram with @hayley_yummygoodness and use the hashtag #yummygoodness.
I would love to see your creations!
Banana Strawberry Smoothie Bowl
6 small frozen bananas, cut into chunks
270g or 2 cups of frozen strawberries
2 tablespoons of raw cacao powder
4 tablespoons of protein powder (I use Amazonia Protein Isolate in Natural – you can use pea protein powder or hemp protein powder too)
500g or 2 cups of coconut water
1 handful of baby spinach
2 tablespoons of almond butter
2 tablespoons of chia seeds
2 teaspoons of raw honey or rice malt syrup
Cacao nibs and goji berries to sprinkle on top of the smoothie bowl
Place all of the ingredients into your Thermomix or high speed blender. If using a Thermomix, blend on speed 8 for 1 minute, using the spatula to help mix the ingredients if needed. If using a blender, blend until smooth and creamy.
Pour into four bowls and garnish with some goji berries and cacao nibs. You can also add fresh fruit like chopped banana, strawberries, blueberries or mango. Enjoy immediately!
Summer is coming and the weather is starting to heat up now. This calls for icy cold and delicious summer smoothies. This Pineapple Mint Smoothie is so refreshing and it’s packed full of ingredients that will hydrate your body.
I have to give a big shout out to my gorgeous friend Lisa for inspiring this refreshing smoothie combination. I was at her place yesterday where she made a kiwi fruit, mint and cucumber smoothie. This was a huge hit and I felt immediately inspired to come home and start blending up some tasty and fresh ingredients.
Just blend up all of your ingredients and enjoy it straight away! So simple and so delicious. Happy blending.
Pineapple Mint Smoothie
400g of frozen pineapple, cut into chunks
1/2 a small Lebanese cucumber, cut into chunks
160g of ice cubes
2 handfuls of fresh mint leaves
600g of coconut water
Place all of the ingredients into your Thermomix bowl and blend on speed 9 for 1 minute. Serve immediately in your favourite glasses.
If you have a high speed blender, just blend up the ingredients until you have a smooth and foamy smoothie.
It’s been another big day for us serving healthy, wholefood breakfast options to the lovely people who participated in the MAF Walk for Awareness this morning. Vanilla Chia Seed Puddings were on the menu today and before I get to the recipe, I have to say a few words about this event that is bringing people in our community together to talk about mental health and suicide.
It was such a pleasure to be a part of this event this morning. 1,300 people gathered under the Story Bridge to walk 8km around our beautiful city, honouring the memories of all of the loved ones who are no longer with us after taking their own lives. The message is simple. Let’s talk about suicide and mental illness. Let’s break the taboo and encourage people to talk about what’s going on for them. Let’s come together as a community and support each other so we stop losing the ones we care about.
For me, there is a connection between the food that we eat and our mental health. I do believe that in nourishing my body with amazing, healthy, nutritious foods I can also nourish my mind. I want to share this message with more people and in doing so create healthy people, healthy families and healthy communities. I want to inspire everyone to embrace a healthy lifestyle so we can all love food and love life.
Now that you know what I’m working towards, here’s one of my recipes from today. I’d love to know if you try it at home. You can tag me in all of your Instagram posts with @hayley_yummygoodness. Happy cooking!
Vanilla Chia Seed Pudding
2 tablespoons of chia seeds
1/2 cup of organic coconut milk (I love Honest To Goodness coconut milk – it’s 100% coconut milk)
1 tablespoon of pure maple syrup
1/8 teaspoon of organic vanilla powder (also available from Honest to Goodness)
Mix all of the ingredients in a cup. Let the pudding mixture sit for 2 minutes and then stir again. Let it sit for a further 5 minutes and stir one last time. Pop the chia seed pudding mixture into the fridge to set. You will get the best results if you let the Vanilla Chia Seed Pudding set overnight. If you don’t have the time, then let the mixture sit for at least 30 minutes. That will give you enough time for the chia seeds to soak up the coconut milk and soften.
Top with some fresh berries, toasted nuts for crunch and some coconut flakes or shredded coconut.
This is a delicious gluten free, dairy free and sugar free breakfast, snack or dessert. The chia seeds will keep you full and regular!
I love coming up with different bliss ball recipes. It’s fun and it’s always exciting to try the different flavours. I was really happy when I came up with this recipe. These Choc Chia Protein Balls are so sweet and satisfying. They’re very moreish and it’s a general rule of mine to stop at two! These little beauties are packed full of protein and natural goodness from the nuts, seeds and dried fruit. I use organic ingredients when I make these so I know there are no preservatives or additives in my Choc Chia Protein Balls. This is a ‘no nasties’ zone!
These Choc Chia Protein Balls are a fabulous alternative to a chocolate bar in the afternoon. I think they’re HEAPS yummier than any of the commercial bliss balls or fruit and nut bars that are currently on the market. I love making these myself using quality ingredients. It’s definitely quality, not quantity, when it comes to bliss balls. Make them with love and they’ll taste even better.
These bliss balls are something I might make once every few weeks. They are really sweet and quite rich. I find that my kids struggle to eat a full one of these, so maybe start off with a half of one if you’re making them for the little ones.
Place all of the ingredients into a high speed food processor and process until the mixture resembles large bread crumbs. The natural oils of the nuts will start to come out and help to hold the mixture together. The dates need to be very well broken down. This may take a few minutes in a standard food processor with an S blade inserted.
If using a Thermomix, blend on speed 8 for 45 seconds.
Roll into balls and store in an airtight container in the fridge.
Strawberries are amazing this time of year. I love their smell and that burst of flavour when I first bite into a big, luscious, red strawberry that has my name written all over it. Strawberries on their own are always fabulous and, of course, because I love my smoothies, my strawberries invariably end up in my Thermomix all blended up.
My Pretty in Pink Smoothie is just that – very pink! It really does remind me of the movie with Molly Ringwald and all of those beautiful shades of pink in her clothes. It has lots of delicious strawberries and other berries in it, plus some added extras to give you an extra dose of antioxidants and yummy goodness to naturally enhance your energy levels. The goji berries and acai powder have really high levels of antioxidants and are two foods that I love to add to my smoothies on a regular basis. I also add organic raw mesquite powder for added calcium and magnesium.
This is a great smoothie if you don’t like bananas because I have used medjool dates to provide the sweetness. If you’re using almond milk and you want to make this smoothie even creamier you could add a quarter of a ripe avocado.
You can add some vegan protein powder if you want to have this as a breakfast smoothie or enjoy it in the afternoon to give you a natural boost.
It’s quick, delicious, nutritious and so good for you. Blend it up!
Pretty in Pink Smoothie
1 cup of strawberries
1 cup of organic frozen mixed berries
¼ cup of goji berries
3 medjool dates, pitted
1 cup of almond milk or coconut milk
½ cup of filtered water
1 tablespoon of mesquite powder
1 tablespoon of freeze dried açai powder
½ teaspoon of organic vanilla powder (or the seeds from one vanilla pod)
One handful of ice
Place all of the ingredients into your blender and blend until smooth. If you wish, you can garnish your Pretty In Pink Smoothie with some extra strawberries and goji berries.
If you have a Thermomix, blend on speed 10 for 1 minute and 30 seconds. Enjoy immediately!
These little beauties are definitely a family favourite. Meet my Zesty Meatballs. This recipe was inspired by a Jamie Oliver spaghetti and meatball recipe my Mum found years ago. He added lemon zest to the mixture and this added an incredible burst of flavour to the meatballs. My little meatballs are gluten free, paleo friendly and full of yummy flavours. You can eat them with some homemade tomato sauce or relish, with vegetables for dinner, or you can add them to Spaghetti Napolitano to create your own spaghetti and meatballs. They’re also a yummy snack all on their own, hot or cold, if you feel like a protein boost.
These days I always make my own meatballs. I like knowing exactly what’s in them. I’m a strong believer that if you use great ingredients and make your food with love and care you will always end up with a tastier dish. These Zesty Meatballs are really quick and easy to whip up and they use ingredients that you’ll probably have in your fridge and pantry every week.
I like to serve these with lots of steamed organic vegetables, either rice or dairy free mashed potato, and a fresh wedge of lemon on the side. It’s a quick and easy meal for the whole family.
Serves 4 – makes 16 small meatballs
500g of beef mince
Zest of one small lemon
2 handfuls of parsley, chopped finely
2 good pinches of Himalayan salt
Cracked black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1 teaspoon of coconut oil or macadamia oil for frying
Juice of half a lemon
Place all of the ingredients into a large mixing bowl and mix well with your hands until well combined.
Shape into 16 small meatballs, rolling them between the palms of your hands.
Heat a large non-stick frying pan on medium-high heat. When the pan is hot, add the oil and coat the frying pan with it. Add the meatballs and sauté them until they are browned all over, turning them regularly. This will take about 10 minutes.
When they are nicely browned, pour over the lemon juice and toss them well. This will make the meatballs nice and shiny. Cook for 2 more minutes, tossing occasionally.
Remove the meatballs from the pan and serve with steamed rice and lots of steamed vegetables.
For all of my Thermomix fellow owners, I cook my white rice and steamed vegetables in the basket for a quick and easy accompaniment to my meatballs. I add half a cup of white rice, dice 4 medium carrots and cut up a small broccoli head. This fits nicely into the basket. I cook all of this on Varoma temperature for 15 minutes on speed 4. This amount of food serves myself, my husband and my two small boys. If you’re feeding a larger family, I would add 1 cup of rice and cook more vegetables in the Varoma basket on top. Happy cooking!
I love coming up with clever ways to recreate some of the drinks I used to enjoy that are now no longer on my menu. Lemonade is something I really loved drinking from time to time. It’s so refreshing when the weather gets hot and the bubbles are just fun. I always felt like a big kid when I drank it. These days, lemonade is definitely a ‘no go zone’ for me. It is full of refined sugar, sweeteners (like Aspartame) and lemon juice concentrate. Just google the ingredients for lemonade if you want to find out what’s in it. My solution is to make my own Homemade Sugar Free Lemonade. This is made from real ingredients with no cane sugar or artificial sweeteners in sight!
My Homemade Sugar Free Lemonade is made using the juice of REAL lemons! No lemon juice concentrate here. I use concentrated liquid stevia to add sweetness to my lemonade because, let’s face it, carbonated water and lemon juice just won’t cut it. Concentrated liquid stevia is made from the leaves of the stevia plant (Stevia Rebaudiana is it’s botanical name). This herb produces a natural sweetener that is super sweet. I have read that concentrated liquid stevia is about 70 times as sweet as refined sugar, so you only need to add the tiniest amount. You can buy stevia in liquid form, you can buy the crushed leaves or it also comes in a concentrated white powder. I prefer the concentrated liquid form because it’s great to use in all types of baking, in making hot or cold desserts, and for sweetening beverages.
This recipe is something that I make when our lemon tree fruits heavily after prolonged periods of rain. My Homemade Sugar Free Lemonade is a fantastic afternoon beverage, sipped slowly out on the balcony with the sun on my legs. It’s not like store bought lemonade. I think it’s better. It has character and you know it’s lemonade because you can see the lemon in it! It’s traditional and homely. Plus, I’m really happy to give this to my kids, so it’s an absolute winner for me.
Homemade Sugar Free Lemonade
Serves 4 to 6 people
1.25 litres of sparkling mineral water
1.5 cups of freshly squeezed organic lemon juice
10 drops of organic concentrated liquid stevia (or to taste)
2 handful of ice cubes
Add all of the ingredients to a large jug. Whisk well to combine. Serve immediately in your favourite glasses.