Kombucha Made Easy

Kombucha is one of those things that has really taken over the health industry and with good reason. It's full of antioxidants, probiotics which help keep your guts health AF but also help with immunity, energy and general wellbeing. Plus it tastes hella good - the only problem is that buying kombucha is kinda spenno, with a litre in Australia costing upwards of $8. If you drink as much booch as I do, that adds up pretty damn quick! If you’re like me, you love the booch but don’t love the freaking huge price tag that can come along with it. That’s why about a year ago I started making my own kombucha and I’ve never looked back. With a few basic...

Continue reading

Vegan Pavlova

Difficulty: Medium Serves 8 Meringue is one of those things that vegans through the ages have been trying to nail. The current craze to hit the vegan community is the use of canned chickpea juice instead of egg white. While this may seem like a strange concept, I am here to tell you that it freaking works and it's bloody amazing and you should all give it a try RIGHT NOW! Naturally my first instinct was to make an epic pav but stay tuned because I'm nowhere near finished with this bean juice jive. Ingredients 2x 270mL cans of coconut cream (placed upside down in the fridge for at least 2 days) 2/3 cup canned chickpea liquid (less salt is best) 2/3 cup caster sugar 1 teaspoon...

Continue reading

Pimms Popsicles

Difficulty: Easy Makes 8 If summertime equals Pimms and summertime also equals popsicles then what's the perfect summertime treat? Pimms popsicles! Filled with fruit, cucumber and mint, and topped up with Pimms and ginger ale, you can't go wrong with this recipe for your next summer gathering. Ingredients 1 punnet strawberries 1 Lebanese cucumber 1 small orange 8 large mint leaves 1 cup Pimms 1 1/2 cups ginger ale Method Peel the orange and finely chop, along with the strawberries and cucumber. Fill your popsicle mould with the chopped up fruit, cucumber and mint. In a jug, combine the Pimms and ginger ale. Fill the moulds to the top with the Pimms mixture, insert the sticks and freeze overnight. Gently remove from the moulds and serve immediately. ...

Continue reading