spinach and ricotta pasta bake

  hello lovelies. here’s a new recipe that came about in a moment of… “oh, i want to make this… but i don’t have this… or this… or this!” it was fun, let me tell you. i present to you: … Continue reading

weekly meal plan – hopefully one of many

hi all, it’s been a while i know. i’ve got some extra posts coming up over the next week though so that should make up for it.

weekly meal plan

monday – zucchini basil and kale frittata from the roasted root 

Zucchini Basil and Kale Frittata | http://www.theroastedroot.net

tuesday – miso soup with sweet potato dumplings from egginon


wednesday – mim’s responsibility

thursday – hearty kale lentil and potato soup from hummusapien


friday – sage polenta bowls with roasted brussel sprouts wild mushrooms from oh my veggies

Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms

saturday – southwestern quinoa bites with avocado dipping sauce from tasty yummies

Southwestern Quinoa Bites - Fork & Beans

sunday – whole roasted tandoori cauliflower with mint chutney from my new roots 

so.. off you pop. hope you have a fun week!

love josie

carrot and ginger soup

so, i made a meal plan. this recipe, while it is a soup, is nothing like the one i posted in the meal plan.

ah well.

you’ll just have to deal. i had a fridge full of carrots and not much else, hence:

carrot and ginger soup (for 3-4 people)


  • 2 tbs vegetable oil of choice (i used canola, but using another oil would probably add a nice flavour)
  • 3 cm chunk of ginger, coarsely grated
  • 1 clove of garlic, chopped finely
  • 4 carrots, chopped small
  • 5 cups of water


  1. heat the oil in a large saucepan. add ginger and garlic and allow to cook for about a minute.
  2. add carrot and stir to coat them in the ginger mixture. add water.
  3. turn heat to medium-low and simmer for about 1 hour.
  4. when carrot is soft(ish), until it reaches your desired consistency.

hope you enjoy. sorry about the lack of pictures, just imagine a really violent orange coloured soup and you’ll be all set

love you ducklings 🙂

weekly meal plan – hopefully one of many

for a while now, i’ve been wanting to kind of set straight in my mind how many times a week i’m aiming to post, and which ones. at the moment, i think i’ll aim for about 3 times a week, as follows:

thursday – cooking or sewing post

friday – cooking or sewing post

sunday – weekly meal plan

if i’m having a particularly busy week, i’m sorry to say: this comes second. or third, or fourth. it depends on what’s happening.

so, you may be wondering what my weekly meal plan will entail. nothing too fancy. it’s inspired by the good work over at ohmyveggies.com. kierstan, the ohmyveggies writer, posts 5 recipes that she will follow each week. she has a shopping list and everything, but i think i’ll just stick to recipe ideas. as you may have picked up, i never follow recipes exactly. so this will be just a guideline for me.

as it’s sunday, here goes the first ever

weekly meal plan

monday – mum’s responsibility

tuesday – thai cashew quinoa with ginger peanut sauce from alaska from scratch

Thai Cashew Quinoa with Ginger Peanut Sauce

wednesday – mim’s responsibility

thursday – lemongrass tofu veggie soup from lorimer street kitchen

Lemongrass Tofu Veggie Soup

friday – lentil loaf from one ingredient chef

saturday – roasted sweet potato pesto salad from the roasted root

Roasted Sweet Potato Pesto Salad

sunday – big comfy sweet potato from my new roots




so… there you go. my week will go … something … like that.

lentil soup

hello again,

sorry i haven’t posted in a while, schools just gone back. i’m in yr 11 now! (in australia that the second last year of school).

tonight i made lentil soup for dinner. as is often the case with me, i am inspired by recipes; i don’t follow them directly. tonight’s dinner was inspired by a recipe from tasty yummiesi made quite a few changes to it so i decided to post my version of the recipe, rather than just linking you to her’s.

lentil soup


  • 3 cups lentils (i used 2 cups red lentils and 1 cup green, but you can use any combination)
  • 2 tbs canola oil (or other oil)
  • 2 tsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tsp chili flakes
  • 2-3 cloves of garlic, chopped finely or crushed
  • 2 carrots, chopped into small pieces
  • 1 zucchini, chopped into small pieces
  • 8 cups water
  • 1 can of tomatoes
  • salt and pepper, to taste


  1. pour lentils into a small bowl and pour over enough boiling water to cover by about 5 cm. let soak for approximately 1 hour.
  2. heat oil in a large saucepan. add cumin, turmeric, chili flakes and garlic and cook for about 2 minutes. add more oil if necessary.
  3. add lentils (with whatever water there may be left in there) to saucepan. stir to coat lentils in spice mixture. add the 8 cups of water now.
  4. add carrot, zucchini, salt and pepper. cook for about 20 minutes on a medium high heat or until water has reduced. add tomatoes now and cook for about 5 more minutes.
  5. serve with toasted bread.

hope you enjoy!