Conscious Foodlings

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Conscious Foodlings

Two sisters sharing easy, delicious, (sometimes) nutritious food that’s better for our planet and soul

29/01/2024

Summer = salads for dinner but make it filling (i.e. high in protein) 😍🥗 this one’s got homegrown lettuce and cherry tomatoes, tricolour quinoa, roasted veg (cauliflower, capsicum and zucchini) and some maple/soy tofu 🤤 so easy to prep and great for work lunches!

03/09/2023

Hello! Been a bit slack at posting lately 🫠 I finally moved out to be closer to work and have been enjoying my own kitchen space, baking and cooking to my hearts content 😍 Here are a few (comfort) food highlights from my first month!

1. Matcha, my post-work routine
2. Vegan tacos with lettuce cups and hot sauce 🔥
3. Miso mushroom ramen
5. Homemade gnocchi with mum’s sauce 🤌🏼
6. Minestrone soup with pumpkin sourdough
7. Polenta with vegan chorizo and mushroom sauce
8. Protein banana bread 🍞

30/06/2023

PRESERVED GREEN TOMATOES 🍅 🤌🏼 I had a heap of green tomatoes that didn’t ripen after summer so my Nonna kindly guided me on how she makes her famous preserve ❤️ they go down so well with some crusty garlic sourdough or in a toasted vegan cheese sandwich 🤤
Meant to post this a month ago when I made it… but here’s the recipe! Save it for next year’s tomatoes 😉

1. Thinly slice your tomatoes. Lay them flat in a deep tray or bowl, sprinkling a generous amount of salt in between each layer of tomatoes. Cover and leave in the fridge for 24 hrs.
2. Cover the tomatoes with white vinegar and let it sit for another 24hrs.
3. Drain the vinegar and add your spices! Mixed herbs, garlic granules, chilli flakes and a little white sugar.
4. Toss the tomatoes gently so they are well covered with the spices.
5. Spoon the tomatoes in your sterilised jars, making sure to press them in with a spoon so they’re tightly packed.
6. Fill each jar with oil (I used a combination of rice oil and light olive oil), making sure tomatoes are covered. Seal tight!
7. Store in a cool dark place and leave in the fridge once opened.

07/05/2023

PROTEIN PACKED GRANOLA 🥣

This is my go-to breakfast at the moment and I tend to make it in bulk to last me a couple weeks! You can add whatever seeds/nuts you like but this is my fave mix 👇🏼 it’s low GI, gut friendly and packed with protein!

Ingredients:
- 2 cups rolled oats
- 1/2 cup chopped almonds
- 1/4 cup sunflower seeds
- 1/3 cup buckwheat
- 1/4 cup h**p seeds
- 3 tbsp LSA meal
- 3 tbsp sesame seeds
- 3 tbsp chia seeds
- 1 heaped scoop protein powder (I used peanut protein)
- 3 tbsp cocoa powder
- 1/4 cup cacao nibs
- 3 tbsp coconut oil
- 3 tbsp rice syrup or maple

Pre-heat oven to 170 degrees Celsius. Combine all dry ingredients. Melt the coconut oil and rice syrup in the microwave then add to the dry ingredients. Mix well till combine and you get rough clusters. Transfer to a baking tray, spreading it out evenly. Bake for around 15 minutes or until it’s evenly crispy/light brown. Cool before storing in an air tight container. Enjoy with your favourite plant based mylk, yogurt or on top of a smoothie bowl ❤️

31/07/2022

When I’m not eating hommus, it’s this vegan tzatziki dip 😍 so easy to make - I just buy a tub of plain coconut yogurt (like Cocobella or Nakula) and add grated Lebanese cucumber, lemon zest and juice, garlic, parsley, dill, salt and pepper! Also made a big batch of seed crackers which are great for a healthy work snack 🙌🏼

25/07/2022

Always love trying out recipes from accounts I follow! Made this delicious lemon and rhubarb tart by who has some amazing recipes and garden inspo 🙌🏼

18/07/2022

I’m not a big fan of raw pears but when they’re poached and syrupy I could eat them for days 🤤 And they are delicious with some coconut yogurt and muesli in the morning 👌🏼 you can also store them in the fridge (with the syrup) and use them for cakes and tarts!

To make:
- peel 5 Bosc or European pear (best for poaching)
- bring a pot of water (750ml) to boil
- add 2/3 cup sugar, 2 cinnamon sticks, 1 star anise, 1/2 tsp dried ginger, rind of 1 lemon, 1 vanilla pod (scraped)
- mix the poaching liquid and simmer for 5 minutes so flavours infuse
- add peeled pears and cook for 15 minutes on low heat with lid on
- store in a sealed container with syrup for up to 2 weeks in the fridge 🤗

09/07/2022

GF CHIA PROTEIN PANCAKES 🥞
For breakfast, I usually go for a quick option but every now and then I love making a batch of these pancakes. They’re healthy, filling, delicious and perfect for a weekend breakfast 🙌🏼 layered with peanut butter and topped with coconut yogurt, banana and maple syrup 😍 Recipe below 👇🏼

Ingredients:
3 ripe bananas, mashed
2 tbsp black chia seeds
1/2 tsp vanilla extract
1 1/2 cups plant milk
1 scoop protein powder
2 cups gluten free self raising flour

Mix all ingredients together in a bowl til you get a thick batter.
Heat a non-stick fry pan and once hot melt some vegan butter.
Take a spoon of the batter and add to the pan, spreading it out a bit. Only cook one pancake at a time and keep on a medium heat.
Once you see small bubbles around the edge of the pancake, flip and cook for another 2 minutes.

02/07/2022

Anyone else baking like crazy to get them through this winter? 🙋🏻‍♀️
These apple cinnamon scrolls went down well with a creamy soy latte this morning 🤤 let us know in the comments what you’ve been baking!

12/06/2022

I know, it’s been a minute… but thought it was time to dust off the old cob webs on this page 😂 Hope you’re all well and have been enjoying some good food this weekend! I’ve been obsessed with making spring onion pancakes lately 😍 they’re actually surprisingly easy to make and are the perfect little entree/snack before dinner. I just followed a recipe I found online and made a simple dipping sauce (soy sauce, Chinese black vinegar, sesame oil, chilli and spring onion). Delish!

08/10/2020

TB to this divine tapas platter with bruschetta (not quite authentic but delish nonetheless), potatoes stuffed with a roasted capsicum filling, ‘buttered’ mushrooms and an olive tapenade! Hopefully not long until we can dig in with friends💛

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03/10/2020

To all our Northern suburb friends! Our all-time favourite bakery is serving up the most incredible vegan goods. From zaatar pizzas to vegan lasagna, fresh falafel to vegan baklava💥 Need I say more? Do yourself a favour and pay them a visit!

Address

Mount Egerton, VIC

Website

https://consciousfoodlings.wixsite.com/consciousfoodlings

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