Tag Archives: Coconut

Rice Pudding Brekkie

Cooked and cooled rice is a source of resistant starch. Resistant starch (as the name suggests) resists digestion in the small intestine, instead acting as more of a fibre. It’s an incredible fuel source for our gut bugs to keep them thriving and healthy (super important for digestion, amazing skin, immunity and mental health).

The coconut milk is a brill source of fatty acids for nourishment and energy and the warming spices help to balance blood glucose levels. Pair this with the fibre- rich dates and the zinc-loaded pumpkin seeds and you’ve got yourself a pretty snazzy make-ahead brekkie.

I’ve added some frozen organic wild blueberries here, plus some natural organic yoghurt on top (because I made this particular batch for daddy-o to enjoy as an easy and nourishing brekkie throughout the week – and he loves a bit of good quality dairy).

By all means you can use whatever fresh or frozen berries you have available, or sub for some sliced narnies or stewed apple and/or pear. Coconut yoghurt or cashew cream would keep things dairy free and if you aren’t a fan of pumpkin seeds, sub for any other nut or seed – macas or some toasted pecans would be incredible, or even a big dollop of tahini to serve. The possibilities are endless really. Try some pumpkin purée or cubes of roast pumpkin stirred through for extra sweetness and antioxidants – yum!

Ingredients – serves 2 (make the day before to allow rice enough time to cool and turn into a resistant starch)

2/3 cup rice of choice (I’m a sucker for organic Jasmine rice)

2 cups homemade coconut milk (or sub for milk of choice; macadamia, cashew, rice etc.)

Ground cinnamon, nutmeg, clove and vanilla bean powder – all to taste (I love going nuts with cinnamon and being reserved with the other three)

6 organic dates, pitted and chopped

1/3 cup toasted pumpkin seeds (I saved the seeds from a butternut pumpkin I was roasting. I scooped out the seeds, tossed them in some cinnamon, vanilla, olive oil and Himalayan salt and roasted them in a 170 degree oven for about 20 minutes until golden and crispy)

1 cup frozen wild blueberries (or fruit of choice)

1 cup organic natural yoghurt (cows, goats, or coconut for dairy-free)


Bring coconut milk, spices and dates to the boil in a saucepan and add your rice. Turn down to a simmer and cook, stirring occasionally, until the rice is soft and has absorbed most of the liquid. Turn off the heat and stir through half the seeds and berries (or fruit of choice).

Divide among two bowls (or containers) and refrigerate overnight.

In the morning, decorate with a generous dollop of yoghurt (or cashew cream or tahini if you don’t have yoghurt – if this is the case, maybe serve this brekkie with a glass of kefir or kombucha tea or sprinkle the pudding with some probiotics powder), the remaining fruit and toasted seeds. Enjoy the benefits of both pro and pre-biotics in the one meal.


Remember probiotics are our good gut bugs and pre biotics are their fuel, so it’s always best to combine the two. Other sources of probiotics include fermented veggies, kombucha tea, coconut water kefir, fermented cashew cheese, homemade sour cream. Your prebiotics are found in foods such as bananas and green banana flour, pears, apples, root veggies, onion, garlic, cruciferous veggies (think cabbage, cauliflower, broccoli, Kale etc.), nuts, seeds, wholegrains and legumes. Basically fibre-rich foods are the go.

A Day On My Plate: My Latest Obsessions

Ages ago (and I mean ages), I wrote this post where I was all like “sweet friends, I’m going to do a regular-ish post series sharing what I eat from day to day, because I find what others eat fascinating and thought maybe you do too”.  I got the idea from my fave blogger Megan and her “what I ate Wednesday” posts. Is it totally sad that I look forward to her weekly posts, just so that I can have a perve at what she’s been eating lately? Don’t answer that.

Anyways, I’ve been snapping pix of my food, but forgetting to write corresponding posts like I said I would, so here’s hoping that I get into the habit of making this a more regular series. I think it will keep me motivated to be creative with my meals and not fall into too many ruts (I do love a good, convenient, foody-rut so long as its delicious and nutritious).

Here’s what I’ve been loving lately …


Still completely obsessed with my fave green smoothie. I don’t see my love for this smoothie going anywhere any time soon. This is definitely one rut I have no urgency to get myself out of.


At lunch I’m loving making turmeric macadamia cauliflower rice with  roasted pumpkin … so super-tasty and always hits the spot. This is one I can make-ahead and take to uni. I’m in the process of writing a cookbook at the moment (don’t ask me when it will be finished!) and the cauliflower rice recipe will definitely be in there.

It’s funny I’ve always wanted a cookbook but always figured there’s already too many – what do I have to offer thats different? My friends keep telling me I should totally do one so I’ve started writing and we’ll see how that goes. If you reckon you’d buy a book of mine please comment below so I can have an idea of demand (to kick this little tushy into excitable action).

After Lunch or Arvo Snack

I’m loving snacking on frozen mixed organic berries lately. When I was a kid I used to roll my eyes when people said that frozen fruit was a “dessert”. I’d be all like “it’s fruit, not chocolate” and proceed to   crack open a block of 85% dark choccie. I’m now one of those people and you’re probably rolling your eyes at me. Seriously though, frozen berries are the bomb diggity!


I’m still amazed that black bean noodles taste so “carby” and pasta-like. I enjoy them with anything; roast veggie and avo, or my broccoli and olive oil smash plus some trail mix sauteed in coconut aminos (a-la black-belt bowl style). Sometimes I’ll just have a bowl of salt and vinegar veggie rice (recipe will also be in the cookbook) and then chase it with my latest dessert obsession …


I’m back to being totally addicted to my ole’ fave recipe for buckwheat porridge. These days I make the dairy-free option with cashews and decorate it with fruit and nut butter. It’s so comforting on chilly nights and the complex carbohydrates really seem to improve my sleep quality. I’m so glad that I’ve healed my gut and now totally thrive on a higher (not high) carb diet than before. Just goes to show that our needs keep changing and that nothing (other than real food!!!) is set in stone when it comes to nutrition.

So you funky bananas … what are YOU loving lately? And also, would you be keen for a cookbook, or do you think the market is overcrowded and I’m better off working on my autobiography instead?