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.
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….
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….
I hope you’ve all had a wonderful Christmas with family and friends, feasting on all sorts of goodness (and naughty treats)! Because if there’s ever an occasion to over indulge in food it’s probably this time of year, right? Well as the holidays come to an end, and new years resolutions cause gym memberships to rise ten fold, let’s continue to fuel our bodies right by eating loads of fresh, colourful, nutritious food….
9 days till Christmas and the festive planning is in full force!
Having two parents from different countries (England and Japan) we have quite a confused albeit wonderful Christmas, with the food theme varying year to year. I can always count on loads of fresh produce to be on the table, catering to those of all dietary persuasions; from omnivores to vegans and everything in between. This year we’ve decided to bake a fresh snapper on the barbecue! There will be, of course, a feast of fruit and veggies including this very beautiful Christmas Tree Salad!…
Can someone please tell me why stuffing vegetables is so pleasing?! Well it’s pretty dandy having an edible vessel on your plate, and as I’ve now stuffed tomatoes and cucumbers I thought it was about time that I stuff something else. Turns out that I’ve created another (accidental) Christmas coloured recipe – coming to you in the form of a zucchini boat, filled with a sundried tomato pesto & quinoa mix. The zucchini shells soften as you bake them and become incredibly juicy! I didn’t want them to turn out soggy though, so I only keep them in the oven for 20 minutes and then grilled the tops so the tomatoes caramelize….