Healthy Easy Lunches

24 hours left! www.vashte.com

That is all the time left to register for this Saturday’s Wholefood Workshop…. Tickets close Thursday 1pm!! Tomorrow!!!!

If you think eating a rice cracker is better for your health than eating sugar… you will enjoy my workshop.

If you want to enjoy sweet food whilst losing fat.. you will enjoy this workshop!

If you want to know how to make amazing meals and snacks from scratch- without being a miracle worker, or trained chef- you will enjoy this workshop!

If you want to lose weight without dropping your metabolismyou WILL enjoy this workshop!

Real food. Real results. Real lifestyle changes.

Register today by emailing me here: info@vashte.com.

Subscribe to this website by sticking your email in the little box at the top of the page- right handside.

Come and enjoy an afternoon filled with refreshing fun, relaxation and learning!

Eat loads of delicious food- that you make yourself – and feel the difference wholefood gives your body, mind and soul!

BUT – 

Last chance for this Saturday’s Wholefood Workshop focusing in on WEIGHTLOSS and HEALTHY SNACKS for the whole family…

Come along and have a great afternoon- so you can make changes in your own home with ease!

xx Vashte xx

Email: info@vashte.com

Call: 0419 275 910

Wholefood Workshop dates with Vashte Oct- Dec

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Gourmet WheatFree Pizza

by Vashte on October 13, 2014

-wheatfree-grainfree-weightloss-fatloss-glutenfree-celiac-wholefoods-paleo-

wheatfree pizza www.vashte.com

Want to eat pizza AND still lose weight? You CAN.

Can you eat a whole entire pizza in one sitting…and then some? I bet you CAN’T eat a whole entire pizza of MINE.

Ever wondered WHY you CAN eat a takeaway or store bought pizza all to yourself, and still be hungry? ..

Would you wonder how I can eat an entire one of those pizza’s an STILL be hungry an hour later..? I’m all of 60kg, 170 cm tall, 16% body fat = pretty lean.

I will give you my reasoning.. you can ask yourself if this makes sense:

THOSE pizzas out there..made from wheat, or even worse..those ‘gluten free’ pizza bases which are made up of ingredients designed for the rubbishTHOSE pizzas are nutrient devoid, and calorie HEAVY BABY. Calories that are useless to the body and can only be stored as FAT.  THEIR calories just have no functional use inside these brilliant bodies of ours.. = empty calories. Dead calories. Useless food.

So what happens is when we eat that ‘stuff’…we add calories that only be stored as fat…but because there is no real nutrient value to that ‘stuff’ called food. We are still hungry due to lack of nutrients so the body asks for more- searching for the nutrients it needs! We are not pigs… we are just hungry for quality food! Stop buying that takeaway, frozen, store bought rubbish.. let me show you how easy it is to make your own– really fast!

How about it- can you process that information? Does it potentially hold any glimmer of truth for you? If so, start researching these thoughts!!

If you want pizza..and don’t want to miss out.. I don’t...  then try my pizzas!! I gave you recipe for a wheat free pizza some time ago: the recipe is HERE.I have since expounded and played and experimented and boy have I nailed this baby. I AM going to share my updated recipe with you.. because I lurve you..and its fun to share health with anyone who cares…

wheatfree pizza by Vashte.com

Make this pizza and tell me what you think! Make a comment and you tell me if I have nailed this sucker! I will NEVER EVER desire that cardboard pizza from shops – be they takeaway or the expensive versions from health food shops.. they are all made of crappy ingredients that do absolute JACK for the body aside from clog it up… save your money and time and make your own! It is the only way to ensure deliciousness and to know what is in the food you eat.

BTW – did you know that a gluten free base… is not necessarily a gluten free base.. nor is a gluten free sauce a gluten free sauce etc etc … you see… it can be called ‘glutenfree’ if it is 95% gluten free. That means 5% of whatever you are buying is HIGHLY likely to have gluten in it. IF you are celiac.. as I am- you will KNOW this as truth due to the reaction you get from these ‘health’ products. Same goes for ‘organic’ ..and ANYTHING else. Its NOT guaranteed 100% truth.

So be aware of that…..

Updated Wheatfree Pizza baby-

It’s all in the secret herbs and Spices.

wheatfree pizza www.vashte.com

Remember that when making any wholefood.

Chicken, Cashew and Camembert Wheatfree Pizza with Smashed Avocado.

Topped with Organic Gouda Cheese, sesame seeds and roasted cashews in coconut oil.

Add cranberry sauce if you are really being a tad riské ..

What you need to make it work:

  • 1/2 to 1 head of cauliflower – go for 1/2 to begin with- add more cauliflower if you need more later.
  • 2 large eggs
  • 1 to 2 cups shredded mozarella cheese
  • Your favourite pizza toppings- in this case we are choosing: tomato paste, garlic, onion, camembert cheese, chicken(stir fry it first or poach in water), fresh avocado, fresh pineapple pieces, herbs- cayenne pepper, Himalayan salt, pepper, cumin.
  • Tomato paste. You can buy it but make sure you buy a clean tomato paste like Leggos. Only use a very thin layer.
  • 1/4 cup grated organic Gouda Cheese.
  • Cashews- stir fried in Coconut oil and garlic for extra deliciousness.

What to do to:

BASE:

  • Preheat oven to approx 120C-140C.
  • Blend the cauliflower head in a powerful blender. I use a vitamix. If you do not have a blender- you can cook the cauliflower in water. But the issue here is you lose most of the good nutrients in cooking however it is an option for people without blenders.
  • The vitamix with break the cauliflower up into a wet mush; mash if you have cooked it.
  • The ‘wetness’ of each cauliflower cannot be determined until you mash it! If you have a wet cauliflower- you will want to ‘strain ‘the excess water out. Use a nut bag- as I use in my nut mylk recipe.  Squeeze out the excess wetness. Magic- you have just dried your base out significantly.
  • In a bowl add the cauliflower with , eggs and 1- 2 cups of mozzarella cheese; season with Himalayan salt, pepper, cumin seeds and cayenne. I often use cayenne pepper to aid with thermagenic digestion.  Mix with your hands until it is blended with no chunks.
  • You want the base to have FLAVOUR adding herbs will be the kicker. Add herbs. Add seasoning. THIS is the secret to an out of this world experience!

pizza base www.vashte.com

Lightly coat a pizza pan with coconut oil.

Press the cauliflower mixture onto the pizza pan with your knuckles for an even thin base. This is the base for your pizza. Press it into a pizza base not more than 2 cms thick. Mould the edges higher to form a thick crust pizza. Make the base pretty thin so it cooks all the way through. If it is too thick it will stay wet.. we want a true to life experience with our pizzas to blow the minds of the nay-sayers!

www.vashte.com wheatfree pizza

 Bake for approx 20 – 40 minutes, or until golden brown. Go a dark golden brown. :

www.vashte.com wheatfree pizza

Remove pizza base from the oven and start to decorate as you would a pizza from the shops or made from home! ie with all your favourite ingredients!

TOPPING

  • Start with your pizza base. Use the tomato base, pesto base or whatever base you like for your pizza. I used a traditional tomato base for this pizza- and used the leggos tomato paste. Spread it thinly- too much will wet the base out.
  • While the pizza base was browning you could have been cooking up any meats, browning nuts, sauteeing onions and garlic- if you like those on your pizza so they are ready to just add once the pizza base is ready.
  • So for this pizza add crushed garlic, diced onion, diced and cooked chicken, camembert cheese pieces, chopped fresh pineapple, and cranberry sauce if you are being a tad naughty. Don’t ask me for a healthy cranberry sauce.. I don’t know one. … (Noone is perfect). Also add your herbs- sprinkle basil, Himalayan salt, pepper over.

wheatfree pizza www.vashte.com

  • If you think your pizza looks ready.. it is. All we need to do now is add the grated Gouda over top- just a touch.. and she’s ready. Add the roasted cashews in coconut oil too and more garlic if you love it!
  • Return your pizza  to the oven and allow the chesse to melt- this will not take long- all you are doing is melting the cheese and warming the topping- so don’t leave the kitchen!
  • When it looks sufficiently melted and smells heavenly- she is ready!

wheatfree pizza www.vashte.com

Use your pizza cutter to cut pieces, about 5 minutes after it has come out of the oven. This will allow the topping to settle  slightly.  Add fresh avo once its is portioned out- raw avo on a cooked pizza….YUM!

Use a knife to separate the crust from the edge of the base- the first piece if often a tad messy trying to lift from the pizza base- it is always the way right?! Be gentle with your pizza- she is not made of the usual ingredients!!

Realise a wheat free pizza is not a pizza you are likely to be able to pick up and eat with your hands- so let that go… the next day you may be able to though. As the base is cauliflower and cheese – The cheese binds your base– so once cheese hardens- its becomes more solid. But when it is warm it is soft. Comprendé?!

If this isn’t the best pizza you have eaten.. I’m a monkeys uncle.

Use this base for ANY of your favourite toppings. NEVER eat that dead-food from the shops every again and enjoy pizza any time, any day!

xx Vashte xx

Vashte.com

 

 

 

 

 

 

 

 

 

 

 

 

 

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Wheat-Free Weightloss PIZZA!!!!

by Vashte on April 7, 2014

-wheatfree-grainfree-weightloss-fatloss-glutenfree-celiac-wholefoods-paleo-wheatfree pizza www.vashte.com

Who ever heard of losing weight AND eat pizza?! Now you can.

Who ever heard of a pizza without a bread base?! Now you have!

Who ever heard of eating two slices of pizza and feeling full without the sluggish, lethargic experience! Now it is here!

Who ever heard of a pizza so delicious that you wouldn’t even know it was good for you- unless you made it yourself! Here it is!

If the thought of eliminating wheat from the diet sends you into a tail spin, then you are not alone. We have grown up eating white bread, toast, sandwiches, white flour cakes and cookies. Wheat is in pretty much everything premade for us, and in all honesty, most people buy premade, microwaved meals these days. Wheat is in muffins, wheat is in microwaved meals, wheat is in sauces. You name it, the product likely contains wheat if man has anything to do with it. Weetbix, cereals, buns, wraps…

But…!!!!

Our grandparents ate wheat. There was nothing wrong with them?!!

Our parents ate wheat, there was nothing wrong with them?!!

Really? Is cancer really an hereditary disease?-That has been proven wrong on so many counts. What could it be? Could the food we are eating be a contributing factor….?? Could it ? Is food a common denominator? Food? I mean- we all eat food. And we all drink water. If wheat is ever more prevalent in the foods we eat, more so than ever beforecould it possibly be worth investigation? Start investigating for yourself…today.

But why pick on wheat? It is true that 40 years and more ago, people ate wheat regularly. But what has happened to the innocent little wheat in the late 40 years is nothing less than atrocious. More people need to be made aware of the gross genetic modification that began taking place only 40 years ago, and continued until only just recently without you or I being any the wiser. Genetic Modification without examining the effect on human consumption. Producing wheat that grows smaller, faster, and closer together. Wheat that is resistant to toxic chemicals and companies such as Monsanto owning strains of now ‘supergrain and super wheat’ resistant to their own pesticides and chemicals; designed to kill all other seeds in their path. As well as contaminating farmer’s land either side of ground owned by Monsanto, them bullying small authentic farmers into submission through lawsuits and loss of revenue, and blatantly spraying other fields with their genetically designed chemicals, pesticides and herbicides. Literally poisoning the land and people.

Start to do your own research and find out why our grandparents could eat wheat; but why we are now crazy to allow it in our homes, let alone eat the stuff- in whatever form it comes in.

It is actually not that hard to get wheat out of the diet. At first, it may seem overwhelming; but doesn’t everything new seem overwhelming at first? Take it one step at a time. The ball starts rolling pretty quickly and it can become a whole heap of fun experimenting with food again. Not to mention how fantastic a person feels when wheat is removed completely from the diet! A little creativity is needed- but then again we now have google, instagram, pinterest, facebook and loads of other sites where you can google wheatfree recipes! 

As opposed to having the mentality that we are missing out- flip it! Start to ponder on the exciting options that start to unfold when we take wheat out of the diet and replace it with wholefood filled with nutrition! The options are endless! All it takes is that imagination moving into first gear, and some visits to different cafes to get ideas! If you are on the coast try MarieAnita’s and The Paleo Cafe– both in Burleigh.

When we choose wheat free, we can still eat all our favourite recipes- we just throw out the wheat and substitute in wheat free options! And here is one of my favourites!!

Mouthwateringly delicious….PIZZA!!

wheatfree pizza www.vashte.com

I have used mozzarella cheese in my recipe. As a celiac I cannot tolerate the poor excuse for a beverage- milk – sold from the shops. Research cows milk and start understanding how nutritionally devoid pasturised cows milk is…-Make your own informed decision here too. You might opt to stop drinking milk from cows also- but one step at a time ;).. I can enjoy a little hard cheese as a celiac as lactose content is not so high. If you want to know a great and easy healthy alternative to cows milk- HERE is a recipe for how to make your own nut mylk. Easy. If you can find raw milk- usually sold at markets or the organic shop- get that. Raw milk is the real mccoy.

The base for my pizza is made from cauliflower, predominantly. I kid you not and please dont knock it till you try it. We have to give stuff a go before we turn our nose up- give it a go! I didnt believe how amazing this was going to turn out! It was a hit! Noone knows what its made of unless you tell them! Tell them after!

What you need to make it work:

  • 1 head of cauliflower
  • 3/4 cup virgin coconut oil (never olive oil as you are going to cook it)
  • 2 large eggs
  • 3 cups shredded mozarella cheese
  • Your favourite pizza toppings- go wild! spinach, onion, fresh herbs, meats, nuts, pineapple, capers, anchovies, sundried tomatoes, capsicum,garlic, mushrooms- use loads of colour! …. the list goes on.
  • Tomato paste. You can buy it but make sure you buy a clean tomato paste like Leggos. Use one canister- or two if you really like a tomatoey flavour Alternatively you can use a delicious pesto (homemade preferably too) for a more nutty pizza.
  • 1/4 cup grated parmesan cheese.

What to do to:

BASE:

  • Preheat oven to approx 120C-140C.
  • Blend the cauliflower head in a powerful blender. I use a vitamix. If you do not have a blender- you can cook the cauliflower in water. But the issue here is you lose most of the good nutrients in cooking however it an option for people without blenders.
  • The vitamix with break the cauliflower up into a wet mush; mash if you have cooked it.
  • In a bowl add the cauliflower with 1/4 cup coconut oil, eggs and 1 cup of mozzarella cheese; season with Himalayan salt, pepper and any herbs you might like in your crust. I often use cayenne pepper to aid with thermagenic digestion.  Mix until it is blended with no chunks.

pizza base www.vashte.com

Lightly coat a pizza pan or large rimmed baking sheet with coconut oil.

Pour the cauliflower mixture onto the pizza pan. This is the base for your pizza. Press it into a pizza base not more than 2 cms thick. Mould the edges higher to form a thick crust pizza. I’m a thin crust pizza girl but try this with this style first, before you go all thin on me. Trust me. :)

pizza base www.vashte.com

Bake for approx 20 minutes, or until lightly golden brown:

wheatfree pizza base www.vashte.com

Remove pizza base from the oven and start to decorate as you would a pizza from the shops or made from home! ie with all your favourite ingredients!

TOPPING

  • Start with your pizza base. Use the tomato base, pesto base or whatever base you like for your pizza. I used a traditional tomato base for this pizza- and used the leggos tomato paste.
  • While the pizza base was browning you could have been cooking up any meats, browning nuts, sauteeing onions and garlic- if you like those on your pizza so they are ready to just add once the pizza base is ready.
  • There are no rules to pizzas- add the ingredients you love.

wheatfree pizza. www.vashte.com

I used baby spinach, sauteed onions and garlic, sliced mushroom, celery, pepitas and sunflower seeds, capsicums, fresh pineapple- pretty much whatever was in my fridge at the time. Loads of greens. If you are not a cheese fan- you don’t have to add all that cheese- I often have cheese free pizza – on the topping. In the base it is necessary to bind the cauliflower. Keep that in mind :)

Pizzas are meant to be messy and fun! SO make them fun!

wheatfree pizza. www.vashte.com

This is a fun pizza to me!

To make it even more crazy loco….

wheatfree pizza www.vashte.com

I add poached free range paprika chicken, cayenne pepper, the remaining mozzarella cheese, fresh oregano and chives from my balcony garden, H salt, pepper and drizzle with some- not all- of the coconut oil. Just use what you think necessary. The oil is for browning. You don’t need it all.

Tip- add less cheese on top;  and add more if you think you need it once it starts melting. We can always add, we can’t remove once its on and melted. Nothing worse than a typical American style over cheesed pizza. Gross.

Pop pizza back in the oven and bake until the mozzarella melts. Approx 10-15 minutes. Voila. Heaven by pizza! 

wheatfree pizza.www.vashte.com

Guilt free, delicious pizza! 

Have you even wondered why some people can eat an entire family sized pizza from the pizza shop and still be hungry? 

It is actually not that uncommon. Why. The pizza base from a traditional pizza is wheat based. Wheat is now devoid from any beneficial nutritional content for human beings. We are overfed and undernourished which is why so many of us are getting fatter and fatter, but we are still hungry…we are  undernourished. We think that if we eat MORE we will feel full. We wont- if we keep eating that stuff they call ‘food’ out there. Most if it is wheat based. We will still feel hungry, we will still eat more, and we will still grow fatter and fatter if our choice in food types does not change. 

It can be as simple as swopping our ingredients. It is not that hard- we just need someone to show us.

wheatfree pizza www.vashte.com

I hope I have shown you an option for pizza that will blow your mind and taste buds! My 120kg fiance can eat 2 family sized pizzas from the pizza shop in one sitting. He could only finish three pieces of this pizza before we was chocker block full.!! The difference here is that this pizza is made from ‘wholefoods’. Wholefoods are foods that are made largely without man messing with them. So these foods have the nutritional content that our bodies crave. We dont feel heavy and lethargic after eating wholefoods. We feel satiated, and great! We feel energised! Food is supposed to be our fuel- why are we filling up on the cheapest, poorest quality fuel- not designed to run our motors, nor feed or bodies or minds.

This pizza is exploding with flavour and goodness and total yumminess that you just won’ t believe it till you try it! Your body will love you for it and your mind will wonder how it is possible!

Many of my followers are vegan or vegetarian- so omit the animal ingredients and adapt the recipe to suit your dietary requirements. We are all looking for health. We can all learn from each other. Please feel free to play with this recipe; to share it; to adapt it; and definitely let me know what yours turned out like!

If you would like to have my personal wheat-free weight-loss plan; send me an email at info@vashte.com. I will share my 7 day fat-loss wheat-free (low sugar) plan with you for just  $97.00 Aus.

I eat pizza. I dont miss out. I’m lean. I’m fit. I’m filled with energy.

You could be too!!

www.vashte.com

xx Vashte xx

 

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RAW Food Class

by Vashte on February 27, 2014

rawfood- alkaline- all natural- weightloss- fatloss- wheatfree- celiac- wholefood- SUGARFREE

With Bryn Morgan and Colin Douglas- the guys behind raw food businesses: RawConnections and Rawthentic Organics.

Raw Food Class www.vashte.com

I love food. I admit it. I am a foodie.

I share my recipes and ideas here on this space, and post my pics via instagram. Food is fun! Food is my friend! I have finally made peace with food and it is no longer war on food or my body because of what I do or what I think!! Ah the sweet sound of …FREEDOM.

On a Saturday morning you will find me mooching swanning around the Burleigh Farmers Markets. Click HERE for details on where they are.

I have my favourite vendors;

  • The apple man with the legitimate free range eggs;
  • The coconut muffin ladies who have recently opened their very own cafe!! Click HERE for their website; located at 1863 Gold Coast Highway- Burleigh Heads. (used the be the Red Frog but now definately improved!)
  • The meditation peps who do the Vietnamese rice wraps although I’m thinking I won’t be able to eat there anymore as I’m just not digesting the rice wrap so well!
  • The kombucha guys and girls and…
  • Last but certainly not least;  Bryn and Colin- the raw foodies with all the goodies from Raw Connections! Click HERE for their website.

My hands-down ultimate favourite is their raw pizza. I just love the base. It is a dehydrated slice made from a load of nuts, seeds and other stuff. Just scrummy! Then they top it with loads of veges and creamy sauces they have made from vegan ingredients. All very clever.

Raw Pizza www.vashte.com

If you are a sugar fan or a self-confessed chocoholic then you will just love their raw chocolate treats, or cheesecakes, or mousses or biscuits..the list goes on. I believe the raw caramel slice is quite famous.  Too sweet for me but not too sweet for most people. I say head down there on a Saturday morning and work through their samples!

Recently Bryn and Colin held a raw food class, so I attended. I am so very glad I did. I have been making treats off the recipes they made on that day ever since and I have been Little Miss Popular as a result! Thanks guys!

Here is a little except from the class via video link. Click HERE.

On the day Bryn made loads of recipes and Colin supervised :) Some of us participated, but I think so many were just in awe of the simplicity of the recipes; that we were busy writing notes and taking photos. I took my big burley 120kg fiancé along too. He was slightly dubious about raw food as a meal- but he left full and satisfied as well! So raw food is not just for those bean poles out there!

We started the afternoon making our own almond mylk. I posted on this recently. Click HERE for that post. I too, had tried making my own almond mylk previously,  but had not bought the nut bag. Big mistake. I just can’t make almond mylk, or any other nut mylk without it. Go get one!

Almond Mylk stages www.vashte.com

Followed closely by Raw Nut Meatballs with Zucchini Noodles tossed in Basil Pesto Dressing. Hello !! Yum. The balls didn’t set as time did not permit Bryn to dehydrate them or set them in the fridge. It mattered not, as the taste was delicious! I have since recreated them and got the balls to set. They went down a treat in my usually ‘’cooked food’’ household!- oh and no meat in this recipe either :)!!

nut balls and pesto zucchini www.vashte.com

Next Bryn made his Raw Fruit and Nut Chocolate: so simple your kids can easily play with this. Let them eat chocolate this way!

And then…his famous Choc Fudge Brownie– oh baby, this is SWEET. Small pieces are all you need over coffee- if you drink coffee but I would choose a green tea to balance out the naughtiness. And yet, the naughty is not THAT naughty… not when you compare the chocolate you would usually be partaking in.

raw Chocolate Fudge Brownie www.vashte.com

More….- he whips up the Raw Cacao Beetroot Cake. BOOM BOOM!

Seriously. If you ever thought raw food was time consuming (as I did) think again. All this food made in the space of two hours- including instruction, answering questions and tasting!!!! On viewing I was sure this cake was not for me as it  looked WAY to sweet for me- but this was the one sweet I could consume all to myself. The topping was the part that threw me, but as the body of the cake was made of beetroot, so there wasn’t that extreme sweetness I associate with raw sweets. Amazing. So amazing I decided to make that cake for my very own birthday party. Belated.

Raw Beetroot Cacao Cheesecake www.vashte.com

Think that is enough? Nooooo-not to be outdone by any other food class.. Bryn continued on and created a new favourite of mine: Raw Rice Free Sushi Rolls with Tamari Dressing. Oh yes! Now we are cooking!! Doup ! Now we are ‘talking’ is better perhaps! No ovens here! Raw Vegan Rice Free Sushi. You have to try it to believe it. And yes, my 120kg burley man LOVES this. I have recreated this dish on a number of occasions! No rice, no meat. All vegan. I bet that confuses some people momentarily….

Wheatfree Rice Free Vegan Sushi www.vashte.com

And finally we finish with a very special dish: Macadamia Crème Cheese on my favourite pizza bases, or cracker bases. THIS crème cheese… Mumma Mia!!! You have GOT to try it at home!!! AMAZ-BALLS!!!

Macadamia Creme Cheese on Raw Crackers www.vashte.com

To totally send us into foodie heaven Bryn and Colin had prepared a take home pack of more goodies they made previously.

Raw Food Take Home Pack www.vashte.com

What a day!

What I particularly  liked about this class was the down to earth approach taken by Bryn. He made it all very simple.  A perfect basic class for everyday people to start experimenting with wholefood, left raw.

There are a lot of food police out there, extolling their beliefs on how you ‘must do this, and must do that’; Bryn encouraged everyone there to just give it a go. He wasn’t there trying to ram raw food down my throat threatening that I will  die and go to hell if I don’t switch to raw food NOW. He was very cool in how he just showed us all some great ideas to get us started in playing with our food.

  • And isn’t that what it is all about? Learning to play with food and have fun with it?
  • When we start to have fun, we start to WANT to make the right choices for our bodies and minds. Well I do anyway.
  • When food is not a chore, but a point of interest, then I want to make it tasty and healthy.
  • When I understand how great natural food tastes, looks and makes me feel- then I’m definitely more inclined to choose those options!
  • When I understand how EASY healthy food is..then I’m sold! I love food made easy! Tasty! Fresh!
  • When I learn that food is my friend and not my enemy– that is when the war ends. On food. On my mind. And on my body.

I quite like thinking outside the box and exploring places I haven’t been. It makes it a lot easier when I have good people there to guide me without being so over the top I just can’t relate; and they can’t be bothered. Have you met people like this? The ones who have educated themselves so much that they become so self-righteous and hoity-toity about their wealth of knowledge. Ewww this tires me somewhat. I like kind people with good hearts who are willing to share. Keeping this a reality can allow us to maintain an open enough thought pattern so we CAN change our minds once we learn something new that warrants that change. THAT is wisdom.

I’m truly very stoked, blessed and appreciative for meeting Bryn and Colin at the markets and I thank them so much for this class- and for any more they have in the future. Click HERE to find out about more classes run by the guys. Know that you are in well educated, caring and experienced hands with well over 25 years in the live food world. I am sure Bryn especially is over the moon seeing how very close to mainstream this great way of eating has finally come, and I am sure he has been a very important part of that movement.

How do you meet them face to face? Get down to the Burleigh Farmers Markets and start buying some of their divine wares on a Saturday morning! Start with the raw pizza. Its scrummy! Raw Connections is found int he LOHAS precinct- in the hall with all the organics.

You don’t have to eat ALL raw to enjoy the benefits of raw food. I try to make sure at least 51% or more of my meal is raw to aid with digestion. And I like salads. With no dressing. Easy. Raw Food. Not rocket science :)

Thankyou Bryn and Colin!

xx Vashte xx

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Gluten Free, Wheat free, Alkalising, Whole Food

Fast, easy and mouth-wateringly tasty!! Alkalising; whole real food that your body will love you for! This slice will not over fill you, but will give you a power packed meal/snack for any time of the day or night filled to the brim with loads of good protein, good fats (that wont make you fat) and alkalising green vegetables and nuts; combined with thermagenic properties of cayenne pepper to aid your metabolism even more. You just cant go wrong with this recipe! I LOVE it!!

In a bowl mix: 5 organic free range eggs, Himalayan salt, pepper, cayenne pepper to taste, cumin, 1 diced onion, 4 zucchini, lace it all with pest- as much as you like 😉  and add a handful of spinach. If you have a magic bullet you could really mulch the dry ingredients up if you like! I like them chunky though. Then all you do is get a casserole dish or a loaf tray and pour the ingredients into the dish you want to bake in. I sprayed mine with cold pressed virgin coconut oil to help stop it from sticking to the edge. You are going to slice it- so use a rectangle shaped dish- but that really doesn’t matter.

Top with diced raw almonds, pumpkin seeds, sunflower seeds and sprinkle with more cumin and cayenne pepper for a great zing! bake at approx 150C for 20-30 minutes or until its cooked all the way through.

Almonds are a fantastic alkaline nut, jam packed with essential fats, protein, antioxidants and fibre to help keep you fuller for longer. Nuts are great for keeping you fuller for longer! Almonds are also high in the amino acid glutathione – one of the most powerful antioxidants that also occurs naturally in our cells.  Glutathione is needed by the body to repair cells and maintain a healthy immune system.

Cold pressed virgin coconut oil is filled with lauric acid which helps nourish the immune system and aids metabolism! It tastes delicious and is one of the rare oils that is holds its properties when cooked ie – is a safe oil to cook with.

Enjoy it!!

xx Vashte xx

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Gluten Free Pancakes for Weight loss

by Vashte on June 5, 2012

I thought I might share a popular dish I make at home for breakfast, lunch or dinner… simple, easy, fast and of course healthy and great for weight-loss. Tasty and delicious, just the way all good food ought to be.
I have mentioned time and time again how I actually do NOT like to be in the kitchen cooking.. I far prefer meals cooked for me, BUT I am very picky as to who can cook for me, and what type and style of food I like.           Clean whole food is always a winner!

I thought I might share a popular dish I make at home for breakfast, lunch or dinner… simple, easy, fast and of course healthy and great for weight-loss. Tasty and delicious, just the way all good food ought to be.
I have mentioned time and time again how I actually do NOT like to be in the kitchen cooking.. I far prefer meals cooked for me, BUT I am very picky as to who can cook for me, and what type and style of food I like. Clean whole food is always a winner!
Due to being picky, and ..perhaps not having anyone TO cook for me.. there is little choice BUT to make ones own meals..or starve.. and THAT is not an option in my world!!  Neither is fast food bought out! So…. looks like I DO actually know how to whip up some great meals!! 😉 Shhh don’t tell anyone!

This little delight has proven to be very popular and the best thing about it is.. it is SO easy to create and low in calories- perfect for weight-loss! I love pancakes, but rarely make them from scratch. I buy the gluten free packaged ingredients for gluten free pancakes, buckwheat if poss as I love it! -From Woolworths if you are in Australia!
These pancakes are so versatile! Add berries for a traditional style, sweet style, or do what I have here and add my favourite vegetable..SPINACH!!!! Add paprika, Himalayan salt and pepper. Mix. I use paprika a lot in my cooking due to its thermogenic properties to aid digestion and assist with weightloss. I also love spice so this is a double whammy win win situation for me!

If you have been told not to use oil to cook before, then ..WRONG.. if you ask me. When cooking use rice bran oil or coconut oil as these oils do not lose their properties under heat. I LOVE coconut oil (virgin, organic) and I love the added flavour. Please research the benefits of coconut oil or wait for me to post them. You will be blown away AND it can HELP you lose FAT = healthy weight loss… As well as make your food taste even more delish!

So mix all ingredients together, heat the oil in a fry pan and pour your pancakes!! Done deal!!

Serve with lemon juice sprinkled over top- alone;  or add light cottage cheese as your protein portion to make a perfectly balanced meal. This is such a delicious meal and great for any meal of the day. Admittedly I will try to avoid eating this as a dinner due to the carb content..but on  some days.. anything goes. This is a healthy, balanced gluten free, fresh, delicious meal, low in calories, filled with goodness and can aid weightloss. Fast food made healthy, and EASY.

Welcome to VASHTE’S world of FATLOSS, WEIGHTLOSS AND WELLNESS 😉

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Halloumi and Zucchini Gluten Free Fritters

by Vashte on March 16, 2012

Halloumi is a Middle Eastern cheese often used for grilling. Many people call it the ‘squeeky’ cheese. Halloumi is produced as a mixture of goat’s and sheep’s milk, and is similar to mozzarella cheese.

This cheese can be fried or grilled due to its high melting point and  halloumi is often paired with salads and fruits, particularly watermelon.  I LOVE IT!!

Ingredients:

  • 300g Zucchini
  • 4 spring onions thinly sliced
  • 200g halloumicoarsely grated
  • ¼ cup Gluten Free flour
  • 2 eggs
  • 1 tbsp chopped fresh dill to garnish
  •  Cup Greek Yoghurt

How to make it work:

Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands or in a clean tea towel.  Combine the zucchini with the spring onion, halloumi, flour, eggs and dill.  Season well with salt and cracked pepper

Heat your oil- (use either rice bran oil or coconut oil) in a large heavy-based frying pan.  Form fritters (using heaped teaspoons of the mixture) and cook in batches for 2 minutes each side, or until golden and firm.  Drain on crumpled paper towels.  Top each fritter with ½ a teaspoon of yoghurt.

Makes 45 – so you can feed an army :)

Of course you can have these for lunch, for dinner, or as a snack. Hot or cold. You choose.

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Vietnamese Wraps (Gluten Free)

by Vashte on January 17, 2012

A personal favourite of mine.

These are so easy to make. A little fiddly but soooo worth it.

You can buy the wraps from the supermarket in the Asian section. All you need is a bowl of hot water to drop them into. Once they are in the water they instantly soften and you can add all the goodies you like.

These have smoked salmon, avocado, fresh coriander and mint, baby spinach, and mango. Go nuts!! Add what you like!! Add some nuts!!! A great sauce to have with them is sweet chilli sauce, but I also like them clean – no sauce. Its up to you!!

Very light in calories, fun to make and incredibly tasty.

These are Gluten Free- the wrap is made from rice. Perrfect!!!!

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Quiche (Gluten Free)

by Vashte on January 16, 2012

I have now learnt this is technically called a FRITTATA as it does not have a crust! That is what defines a frittata to a quiche according to someone who would know..a chef! And that was me thinking a frittata had to contain potato!! So know YOU know that I didn’t know, but know I do know, and…so do you!!!

Loads of quiches!!! I dont make mine with a crust – why do you need a crust aside from adding more unwanted, and unnecessary calories? Pastry?? No thanks!!! No- crust quiche is SO easy to make even I can do it easily and thats saying something!

So..mine are so easy even a 5 year old can make them. No excuses! One of the MANY great things I love about these quiches is they can be eaten for breakfast, lunch, dinner or snack – anytime, any place. High in protein and low in calories, carbs and fat. Easy to digest and DELISH hot or cold.

NEVER NEVER NEVER microwave your food to heat it up. What do you think you are doing to all the good nutrients in the beautiful food you have prepared aside from nuking them? Do yourself a favour a throw that disgusting piece of machinery out. End of rant.

I like things simple, fast, efficient and easy in the kitchen if you have not figured that out yet! Healthy can be fast!! Fast healthy food! I LOVE IT!!! I prefer to spend as little time in the kitchen as possible!! So here is how to make delicious quiche with 10 minutes of preparation time!! YAY!!!

Ingredients:

Can be anything really, but always use organic free range eggs. Why? Google what cage hens look like- make sure you hit the ‘image’ button. You will never eat cage eggs again. ‘Free range’ does not mean the hens are kept outside all the time. It means they get 15 minutes of free time in some kind of free space. It is all marketing and lies.

I will do a post on eggs and hens and who came first – the chicken or the egg – in a later post.  Mean time- pay a couple of dollars more for your eggs and eat for life. It REALLY won’t kill you.

  • 6 eggs.
  • Use whatever vegetables you have in the fridge – knock yourself out with food combos!
  • Fresh herbs from your garden – I know you have one!
  • Cheese if you really must.  I rarely add cheese – too rich for me, and wayyy to many calories.
  • Paprika, salt and pepper.

 

This one has loads of spinach in it (my favourite), sundried tomatoes, fresh tomatoes, asparagus, onion, yellow capsicum and…there actually is a bit of feta in this one, salt, pepper and paprika.

 

 

 

 

This one has tomato, spring onion, onion, grated carrot, salt, pepper and paprika with fresh basil, served with salad:

 

 

Now we model pretty much everything I had in my vegetable drawer at the time plus salt, pepper and paprika. You cant really go wrong with veges. I just LOVE spinach in as many things as possible, this also has everything mentioned above aside from cheese, plus chopped zucchini and grated carrots. All you need to do is chop up everything you want to add, throw them in together with your 6 eggs, mix well and pour into your serving plate for the oven. Voila! No need to grease the bowl- it wont stick. I use pottery; dont use non stick pans they are not good for you especially when the non stick starts coming off as it always does. Cook for about 30 minutes at 180C. It will depend on your oven and the size of your quiche. Keep an eye on it – burnt quiche is bad quiche!

 

6 Egg Quiche

6 egg quiche will slice into 6 pieces. Therefore that is one egg per serve. Not much at all. Perrfect for people who like light taste food, and need it fast.

Enjoy!!

 

 

 Spinach and Pumpkin Seed Quiche Frittata!!

I’m wondering if my father was actually Pop-Eye as I just adore SPINACH. Stick it in everything!! Its GREEN, its alkalising and its filled with iron!!! Loving this quiche (frittata..!) With pumpkin seeds and red onion mmmm beautiful!

 

 

Spinach, Carrot, Tomato and Feta Quiche

And we have a spinach (surprise surprise,) carrot, tomato and feta version, with fresh herbs and always paprika to help with metabolism :)

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