Today my girls and I went out the feed some ducks and geese at the local duck feeding areagosling. I had to dig out the old bread from the rubbish bin that I threw out this morning when I was reminded that we were “meant to go feed the ducks” today “Mum”. While feeding the ducks my daughter spotted a few baby goslings to which she shouted out “Mum! Look! How cute! It’s some goslings, how cute are those goslings??”.  Which made me giggle a little because little does she know in her innocent mind that women have been screaming the cuteness of a Gosling since the movie The Notebook came out. Maybe if we don’t get through all the falafel’s I’ve cooked we can take them down to the ducks, if I don’t accidently throw them out. Thanks to the marvelous complexity of Paintshop pro I’ve put together a little example of the gosling imagery that ran through mt head today. Anyway here’s the recipes I used for the falafels.


Falafel Ingredients 

  • Two tins of chickpeas (drained and rinsed)
  • 1 medium sized brown onion (diced)
  • 1/2 cup of chopped flat leaf parsley
  • 1/2 cup of chopped fresh coriander
  • 1 heaped tablespoon of ground cumin
  • 1 heaped teaspoon of ground coriander
  • 1 tablespoon of saltfalafel3
  • a sprinkle of pepper
  • 2 tablespoons of minced garlic or 5 fresh garlic cloves
  • 20ml of vegetable oil
  • 1/4 cup of gluten-free wholemeal flower
  • a dash of water for moisture
  • FOR COOKING – 1 cup of vegetable oil

Let’s Cook!

  • Place the chickpeas in an electronic mixer and pulse until they are coarsely chopped
  • Next add the onion, herbs, spices, oil and garlic, and mix
  • Then add the flour and water and pulse until well mixed
  • Check the firmness of the mixture, whether you can form patties, it doesn’t need to be too dense.
  • Heat cup of vegetable oil in a medium sized fry pan
  • Lastly, scoop up a small portion of mixture in your hands and form the mixture into small round patties
  • Shallow fry the patties till they are golden on each side (turning when needed)

Done! Serve! I had mine atop a mixed salad and smash avocado. Even the kids loved them. falafel1

Health and Happiness

Katri x


Citrus Satay Gravy

Yesterdaysatay2 in the photocopy room at work I was thoughtlessly waiting for my printing to complete and reading the generic work posters scattered across the back wall.  What caught my attention was something written on the mindfulness in the workplace poster.  Step 1 to mindfulness in the workplace it said was to “get to know who you really are, not who you think you are”.  How true is that!  Who am I really?  compared to who I want to be or who I think I am.  It’s impossible to change or break bad habits if we can’t see ourselves for who we really are.  In light of this latest photocopy room epiphany I’ve been thinking more about my actions and if they line up with who I think I am and who I want to be.  It is spring after all and all the plants are blooming and every day is a medley of all the seasons, it’s a good time to think about change. Tonight I made some Citrus Satay Gravy to coat roast veggies.. Because I Want to be healthy but enjoy a little creamy coconut goodness on the side.. I mean, can’t be perfect.   satay1

Citrus Satay Gravy Ingredients

  • 1 heaped tablespoon of crushed garlic
  • 1 heaped tablespoon of crushed ginger
  • 1/2 a cup of crushed peanuts
  • 2 tablespoons of 100% peanut butter
  • 1 teaspoon of curry powder
  • 1 tablespoon of red curry paste
  • 1 teaspoon of turmeric
  • 1 teaspoon of garam masala
  • 1 fresh squeezed lemon
  • 50ml of full cream coconut milk or cream
  • 1/4 cup of water
  • 1 tablespoon of vegetable oil

Let’s Cook!

  • Heat oil in pan
  • Add garlic and ginger to oil and cook for 3mins or until garlic starts to pop.
  • Next add curry paste, crushed peanuts and peanut butter, saute for 5 mins.
  • Next add turmeric, curry powder, garam masala, coconut milk, water and lemon juice.
  • Simmer for 5mins.

Pour over rice or your favourite vegetables. Can be kept in the fridge, however, the coconut milk will cause the sauce to thicken, in that case, add some water.


Health and Happiness,

Katri x



Roast Pumpkin and Sweet Potato Soup

Wow this year is turning out to be a busy one.  I don’t know if time is just going faster or the quickening of time is a by product of getting older.  I think we just get busier as life goes on and I imagine it will slow down significantly at the end.  Maybe that’s how it’s meant to be? So we can spend our last days (if we’re lucky) enjoying the slow pace of the life, watching, thinking.. Of-course by the time we get to old age we may have forgotten how to enjoy anything at a slow pace and criticize our quality of life in comparison to the fast paced vigor of our youth.  Who knows.

One way to slow down time for a moment is to cook, like colouring in or going to the gym, cooking takes your attention and energy and focuses it on one thing.  Maybe that’s why i enjoy it so much.  Although I hate the washing up.

Tonight to distract myself and to take my mind of the impending law assignment that’s due in a few days, I made Pumpkin and Sweet Potato Soup.pumpkin soup1 (1108 x 576)

Roast Pumpkin and Sweet Potato Soup Ingredients

  • 1/4 of a medium sized kent pumpkin
  • 1/2 a butternut pumpkin
  • 2 medium sized brown onions
  • 2 medium sweet potatoes
  • 2 vine ripened tomatoes (roughly chopped)
  • 6 cloves of garlic (chopped)
  • 1 tablespoon of dried basil
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of vegan dried stock powder (I use Massels)
  • 2 table spoons of olive oil
  • 1 teaspoon of brown sugar
  • 300ml coconut cream
  • 3-4 cups of water

Let’s Cook!

  • Roughly chop the pumpkin and sweet potato, and quarter the onion.
  • Place the chopped veg into a large casserole dish and coat with the olive oil, place in the oven at 220° (fan forced) and roast the veggies for around 40mins, or until they are tender and soft.
  • Place tomatoes in a large saucepan with a little bit of water and cook on medium heat, stirring till the tomatoes breakdown (around 10-15mins).
  • Next, to the tomatoes add the stock, salt, basil, garlic and pepper.
  • Next (once they are ready) add the roast veggies to the saucepan, stirring them through the tomato sauce and using a wooden spoon to breakdown the pumpkin and sweet potato to create a mash. The onion won’t break down the same way, it’s OK to leave the onion in bits.
  • Finally stir in the coconut cream, sugar and water (only use as much water as you feel necessary, how thick/runny do you like your soup?). pumpkin soup2 (1109 x 575)

Serve! I had some freshly squeezed lemon on top of mine.

Health and Happiness,

Katri x

Tomato and Lentil Soup

I haven’t posted for a while, because the year has been getting increasingly busier.  I started a new job and trying to organise kids and university is tricky stuff.  But like many mothers (and fathers) before me , we just learn to juggle all the balls that get thrown at us.  We have to, there’s no other option.  However prioritizing is important, so when everything is happening at once you know how and where to categorize everything.  My list of things fall into line somewhere like this: 1)kids 2)uni 3)work 4)everything else.

Health is of course all encompassing and I try to eat healthy as often as i can and look for openings in my schedule to sneak to the gym or go for a walk.  Luckily I find cooking therapeutic, a exercise in mindfulness, concentrating on one task.  I also find house work therapeutic, but let’s keep that on the down low.

Last week I made my girls Tomato and Lentil Soup with Roast Cauliflower.tomato n lentil soup

Tomato and Lentil Soup Ingredients

  • 7 vine ripened tomatoes (skinned and quartered)
  • 375g of uncooked green lentils
  • 6-7 cups of vegetarian chicken style stock (I use Massels)
  • 1 large brown onion (diced)
  • 2 tablespoons of crushed garlic
  • 1 tablespoon of dried oregano
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


  • 1 whole cauliflower
  • Nuttelex
  • 1/2 cup of gluten free bread crumbs

Let’s Cook!

  • In a large saucepan saute onions in olive oil on medium heat till onions begin to soften, ad garlic and cook for 2 mins
  • ad tomatoes to saucepan and heat for 20 mins on medium stirring occasionally (tomatoes will breakdown and create their own juice)
  • Next ad the lentils and stir the lentils through the tomato liquid, till the lentils begin to wrinkle and puff up
  • Next ad stock, oregano, salt and pepper
  • Simmer on medium low for 45mins or till lentils are fully cooked

Cauliflower Cook!

  • Cover the whole cauliflower whole in Nuttelex
  • Pat on the bread crumbs
  • place in an oven proof dish, cover with aluminium foil
  • place in oven and cook at 200° for 40mins then remove aluminium foil and cook uncovered for a further 15mins

I served mine with GF toast, healthy and easy. 

Health and Happiness,

Katri x zucchini and onion1



Vegan Bolognese

It’s really hot today, sticky hot.  In Tasmania we don’t get a lot of these Really hot days so I try to make the most of it.  My girls and I went to the beach, I got burnt.  I was, for the record, wearing sunscreen but I probably didn’t put enough on.  The water was really refreshing and felt great against my sun-burnt skin.

Before we left I made an early lunch.  On days like today I think carbs and salts are important, and plenty of water.  So I made a vegan bolognese with GF pasta.

And here it is,Bolognese 2

Bolognese Ingredients

  • 1 medium brown onion (diced)
  • 1 zucchini (finely diced)
  • 1 large carrot (finely diced)
  • 1 cup of chopped baby spinach
  • 1 1/2 cups of cooked brown lentils
  • 1 cup of cooked cannellini beans
  • 400g of chopped tomatoes
  • 1/3 cup of water
  • 2 tablespoons of olive oil
  • 1 1/2 tablespoons of chopped garlic
  • 1 table spoon of Massel’s chicken stock powder
  • 1 heaps tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • 1 teaspoon of salt
  • Dash of pepper to taste

Let’s Cook!

  • In olive oil saute chopped onion on medium heat, when onion begins to soften add garlic and cook for 2-3 mins
  • Next add zucchini, carrot and salt, saute for 5-6 mins
  • Next add water, chopped tomatoes, stock, oregano, basil, pepper and baby spinach, stir the ingredients together and cook till carrots have softened
  • Lastly add the pre-cooked (or tinned) lentils and cannellini beans, and cook for 5 mins stirring consistently

Serve with gluten free spaghetti, but also nice over a baked potato.Bolognese 1

I added cayenne pepper to mine for a little heat!  

Health and Happiness,


Thai Pangnang Peanut Butter Curry

Today is the 7th of January or it might still be the 6th depending on where in the world you’re hailing from.  I can’t believe we are officially one week stuck into this year.  The year of the positive outlook.

Yesterday I went to the supermarket and startled the shop attendant by letting out a large “Gasp” while she was scanning my rice crackers.  “What?? you OK?” she seemed slightly annoyed.  “My Gawd” I pointed behind her “You’re selling eggs, Easter eggs”.  She just smiled.. but seriously My gawd, already??

So far I’m a little behind on my goals, but I think some slack should be cut in January, January is kinda like the trial period, the warm up (well at least that’s what I’m telling myself).  I don’t have an amazing introduction to the next recipe other then it’s amazing and thank-you Mr internet for helping me find the perfect recipe, slightly modified by yours truly.  But i do have to say I really love a Pangnang, at home or from my local Thai place.

Pangnang Curry Ingredients pang curry 1

  • 250g Organic firm Tofu (cut into cubes)
  • 1/2 Fresh Lime
  • 1/2 Medium sized Red Capsicum (finely sliced)
  • 1/2 cup of chopped Shallots
  • 1 large Zucchini (thinly Sliced)
  • 1 Tablespoon of chopped Ginger
  • 1 Tablespoon of chopped Garlic
  • 1 teaspoon of cumin seeds
  • 1 Teaspoon of Turmeric
  • 1 1/2 Large Table spoons of crunchy Peanut Butter
  • 1 Tablespoon of Brown Sugar
  • 1 1/2 Tablespoons of Red Curry Paste
  • 2 Tablespoons of coconut oil
  • 250ml of Light Coconut Cream
  • 1/3 cup of water

Let’s Cook!

  • Saute shallots in coconut oil on medium heat till soft
  • Add garlic and ginger, cook until fragrant, then add peanut butter, curry paste, turmeric and cumin, stir until well combined
  • Next stir in tofu, zucchini and capsicum, until veggies and tofu are well coated in mixture
  • Next add water, coconut cream and brown sugar
  • simmer on low heat till zucchini is soft and curry sauce has thicken slightly, making sure to stir occasionally.
  • lastly squeeze in the fresh lime juice

I served mine with lemon and a little salad.

Bon appetite!

Health and Happiness,

Katri x

Broccoli and Quinoa Salad

It has been a few crazy weeks with University, kids and looking for work.  I have been cooking but haven’t found time to sit down and post.  It could have something to do with this television and social media addiction I seem to have developed.  Forget hard drugs, what’s the government going to do about the masses of us sitting on our bottoms watching mind numbing rubbish for hours on end to “relax”, I suppose that’s where they want us, not causing a fuss.  I have decided like a many other addicts to take control of my own detox program and limit myself to only one show a week.. Because there is this one show I just can’t live without.

While binging on TV I did manage to catch a fun series on super foods.  It was very interesting, wheat-grass shots for example (yippee we don’t have to force those down anymore) are really just a fad and have little health benefits, but still better then a can of coke.  There were some sure winners among the bunch and two of those included were broccoli (yes it really is a super super food) and quinoa.

So here’s a great way to include these super foods as a healthy side to all your meals.broccoli salad plate 1

Broccoli and Quinoa Salad Ingredients

  • 1 tablespoon of Massels beef stock
  • 1 cup of quinoa
  • 1 teaspoon of pink rock salt
  • 2 cups of water
  • 1 head of broccoli (cut into chunks)
  • 1/2 a medium red onion (finely sliced) broccoli salad bowl

Salad Dressing Ingredients

  • 1 tablespoon of brown sugar
  • 4 tablespoons of white vinegar
  • 1 teaspoon of lemon juice

Let’s Cook!

  • Steam broccoli lightly for 5-8 mins, set aside
  •  In a small saucepan combine, quinoa, stock, salt and water, bring to the boil and simmer for 10-15 mins till the quinoa is cooked, drain any remaining water, although it should all be adsorbed.
  • in a separate bowl, toss the broccoli and red onion through the quinoa.


  • Combine the vinegar, brown sugar and lemon juice, mixing until the sugar has dissolved
  • Pour over the broccoli, quinoa and onion mixture

I had mine with bean rissoles!broccoli salad plate 2

Health and Happiness,

Katri x

Strawberry and Rhubarb Kiisseli

University has gone back this week and as a mother and a student I find myself playing catch up most semesters, because I can’t seem to get organised.  It might also be an addiction to deadlines, I’m not sure.  But this semester I am planning to do all my readings, get started on assignments early, all while pretending to be super mum and working on my business.  People only know what you tell them right??  Anyway while My studies are back on, my chipmunks are still on school holidays and buzzing with boredom and energy.  I’ve decided to add fuel to fire by mixing up a quick, sweet and sugary desert from the motherland.  Taking advantage of the hearty rhubarb bush growing at the back of the garden.  While Strawberries aren’t traditionally a winter fruit, rhubarb seems to be hearty enough to source locally in the winter time.  My strawberries are from Queensland so the food mileage isn’t too detrimental.  However do try to cook in season when using fresh fruits and vegetables where you can. Minimize your foot print.  Kiisseli is a popular dessert in Finland.kiisseli top

Here’s how I make mine,

Strawberry and Rhubarb Kiisseli ingredients

  •  6 rhubarb stalks (chopped)
  • 250g of whole strawberries (quartered)
  • 2 cups of sugar
  • 5 cups of water
  • 4 tablespoons of corn flour
  • the juice of 1 orangekiisseli ingrediants

Let’s Cook!

  • Pour the sugar and 4 cups of water into a large saucepan, bring to the boil and simmer till the sugar dissolves
  • Add the rhubarb and simmer for 5 mins
  • Next add the strawberries and orange juice, simmer on low for 8 mins
  • Now in a separate cup mix 1 cup of cold water with the corn flour
  • Then slowly pour the cornflour mixture into the saucepan, mixing it through, the sauce should begin to thicken
  • Remove from heat and and allow to cool (or you can enjoy it warm)kiiseli side

Serve with dairy free/lactose free ice cream or rice porridge

I sprinkled mine with a few sultanas and ate as is!

Health and Happiness

Katri x