I love a good curry! They’re bursting with flavour, easy to make (well, depending on your recipe), and you can store them in the fridge to enjoy throughout the rest of the week!
This curry is great for vegetarians and omnivores alike. Obviously, to go veggie, just omit the chicken. If you are using chicken (in any recipe), you want to make sure you’re sourcing from a farm that doesn’t use antibiotics or hormones on their poultry. In countries like the US, hormones are banned in the poultry in industry, but from what I understand, in the Philippines it is more common and legal (RA No. 1556). I sourced my ingredients from Healthy Options, where I opted for organic and the meat is hormone and antibiotic free….
I’m finally back to uploading recipes more frequently! So recently I’ve realised that I need to take a break from all the things I think I “should” be doing, and start revisiting the things I love. This website began years ago as a space where I shared my photos and recipes, and I had almost forgotten how much I enjoyed it!
My friend Bianca and I came up with this recipe after realising many people throw away their left overs of a roast chicken, which is such a waste! The bones and leftover meat can be used to make a delicious and warming broth, and/or a soup. Bone broths are particularly useful for those that need to heal an irrirated gut, as it is full of minerals and healing collagen. All the ingredients we used in this recipe were sourced from Healthy Options, so the chicken is antibiotic free and the ingredients are organic.
- The left over bones and meat from a roast chicken
- 1 tablespoon of olive oil
- 1 medium carrot, roughly chopped
- 1 medium carrot, cut to 1/2 inch cubes
- 3 stalks of celery
- 2 white onions, quartered
- 1 head of garlic, crushed
- 3 bay leaves
- 1 teaspoon of sea salt
- 1 teaspoon of peppercorns
- 1 sprig of fresh rosemary
- 8 cups of water
- 1/2 a cup of brown rice pasta
- 1/2 cup of peas
- 2 red chillies
- a bunch of cilantro
- Pick off the remaining pieces of the chicken from the bones, shred and set aside.
- Heat olive oil in a large stock pot and add the roughly chopped carrots, celery, onion and garlic and cook until soft and they begin to brown.
- Add the bay leaf, salt, peppercorns, rosemary and the left over chicken carcass.
- Pour in the water. Bring to a boil then lower the heat to simmer. Simmer uncovered for 2 – 4 hours.
- Skim off the surface from the stock every 20 minutes.
- Remove from heat and strain the stock through a sieve (makes about 3 cups).
- Cook the pasta according to the label and until al dente then set aside.
- Add ½ inch cubed carrot to the chicken stock and boil for a few minutes or until soft.
- Add the peas, elbow pasta and shredded chicken.
- Serve in a bowl and garnish with fresh cilantro and chilli.
Confession: I used to hate oats. I never understood their appeal. I thought they were bland, boring, and uninspiring. To be fair, they can be pretty ordinary if they’re not cooked in the right way. However, once I started experimenting with oats I started to appreciate them so much more. They can be cooked on the hob as a warm, hearty breakfast, or prepared the night before and garnished with your favourite topping as a delicious chilled pot of goodness!
Overnight oats are idiot proof. You can’t fail if you get the measurements correct. All you have to do is mix a bunch of ingredients and leave it in the fridge overnight! Who thought something so simple could make such a great breakfast.
In this video I’ve teamed up with Quaker to show you how to make my favourite base, and 3 different ways to top your oats in the morning. Hope you learn something new, or are at least inspired to make some yourself!
For the base
- Half a cup of quick oats
- 1 cup of coconut milk
- 1 teaspoon of honey
- 1/2 a teaspoon of vanilla essence
- a pinch of sea salt
Try these variations…
- Chopped strawberries, cacao nibs & a drizzle of honey
- Layer with mango puree (half a mango blended with 1/2 cup of water) and top with fresh mango
- Mix a teaspoon of cacao powder with the base, top with chopped banana and some granola
Considering all this, I shouldn’t have been surprised to read in Dr Murad’s book Conquering Cultural Stress that skincare is 80% from the inside and only 20% topical. But I was surprised at the honesty, because this was coming from a dermatologist who would clearly have a vested interest in pushing his products. I was also pleasantly surprised before my facial at the Murad Spa (in Rustan’s Makati), when I was handed some flyers with recipes I can make at home to promote healthy skin. I even joked about whether they were going to make me meditate during my facial, and guess what… there were some breathing techniques thrown in there (which were admittedly, very relaxing). I love that more people are embracing holistic wellness and enjoying the benefits!
Here are 3 of the Murad recipes that I ended up making at home. I liked these in particular because they are easy to make and the ingredients are readily available in the Philippines….
It’s been a while since I posted a recipe! I was actually on hiatus from getting messy in the kitchen since I took my food intolerance test. Having to avoid certain food items hindered my creative process, and I’ll admit that for a while, I was a little uninspired. However, I’ve seen progress since I took the test last year, and now, being less being sensitive to many ingredients, I’m back in the kitchen! Very happy to say I’ve been working on a few exciting food related projects which will be coming your way soon!…
Merry Christmas everyone! I’m back in Sydney spending the holidays with my family, and enjoying all the fresh, amazing produce Australia has to offer. You may remember my Broccoli Christmas Tree Salad from last year. This year (once again with the help of my enthusiastically creative mother) we’ve made a Christmas Wreath Salad. It’s a simple, decorative way to add some greens to the dinner table. Enjoy and wishing you all a wonderful holiday!…
I have 3 words to describe this dish – simple, fresh and colourful! These bundles of rainbow veggies are so easy to make, and have a wonderful crunch – as you would expect from fresh raw vegetables! You can also add some fruit (as I added mango) to add a different texture and a touch of sweetness. I love how basil and mint give it an extra kick of freshness and flavour, but of course you substitute these for other herbs that you like. Cilantro or shiso (Japanese basil) are both great options! Here’s to eating colourfully….
I am warning you right now – when you make this, your kitchen is going to smell so incredible that previously unknown neighbours will be lining up and knocking at your door! I think it’s the charred, candied macadamias that do it for me. They go so well with the sweetness of the maple, warmth from the cinnamon and that spicy kick of cayenne pepper! I made this as a savoury dish but honestly, I could eat this for dessert, it tastes that indulgent!…
Mmmm there’s nothing quite like a hearty, warming veggie soup! I’ve been doing quite a lot of travel recently and it’s starting to take a toll on my body. One of my favourite ways to recover is to spend an evening curled up with a soup like this and relax. I always sleep well afterwards, and it’s rather filling, but easy on the stomach….