H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..” 

This inspiration for this recipe however was stuck to my bulk box of sweet potatoes.  Easy.  I altered it a lot and the results are delicious.  I hope you like it…

H and I eat quite a lot of kale.  I tend to cook it and chop it finely and incorporate it into dishes.  In this recipe is it left raw and simply torn into pieces and dressed.  

H is unlikely to eat it this way but he will try it and thats the main thing.  He will eat the sweet potato, onion and he absolutely loves parmesan cheese. 

Sweet Potato, Kale and Crispy Onion with Parsley Vinaigrette

1. 4 stalks of kale; leaves roughly torn
2. 2 small sweet potatoes; sliced
3. 1 onion; chopped
4. 60 grams parmesan cheese; shaved
5. Salt and pepper

1. 2 tablespoons olive oil
2. 1 tablespoon balsamic vinegar
3. 1/4 bunch parsley; finely chopped

1. Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
2. Saute the onions in the same pan until golden and crispy. Season and set aside.
3. For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
4. To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

Little Big H http://littlebigh.com/

Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..” 

This inspiration for this recipe however was stuck to my bulk box of sweet potatoes.  Easy.  I altered it a lot and the results are delicious.  I hope you like it…

H and I eat quite a lot of kale.  I tend to cook it and chop it finely and incorporate it into dishes.  In this recipe is it left raw and simply torn into pieces and dressed.  

H is unlikely to eat it this way but he will try it and thats the main thing.  He will eat the sweet potato, onion and he absolutely loves parmesan cheese. 

Sweet Potato, Kale and Crispy Onion with Parsley Vinaigrette

1. 4 stalks of kale; leaves roughly torn
2. 2 small sweet potatoes; sliced
3. 1 onion; chopped
4. 60 grams parmesan cheese; shaved
5. Salt and pepper

1. 2 tablespoons olive oil
2. 1 tablespoon balsamic vinegar
3. 1/4 bunch parsley; finely chopped

1. Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
2. Saute the onions in the same pan until golden and crispy. Season and set aside.
3. For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
4. To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/

Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..” 

This inspiration for this recipe however was stuck to my bulk box of sweet potatoes.  Easy.  I altered it a lot and the results are delicious.  I hope you like it…

H and I eat quite a lot of kale.  I tend to cook it and chop it finely and incorporate it into dishes.  In this recipe is it left raw and simply torn into pieces and dressed.  

H is unlikely to eat it this way but he will try it and thats the main thing.  He will eat the sweet potato, onion and he absolutely loves parmesan cheese. 

Sweet Potato, Kale and Crispy Onion with Parsley Vinaigrette

1. 4 stalks of kale; leaves roughly torn
2. 2 small sweet potatoes; sliced
3. 1 onion; chopped
4. 60 grams parmesan cheese; shaved
5. Salt and pepper

1. 2 tablespoons olive oil
2. 1 tablespoon balsamic vinegar
3. 1/4 bunch parsley; finely chopped

1. Heat a frying pan with a little oil and fry the sweet potato until crisp and nicely golden (a couple of minutes each side). Season and set aside
2. Saute the onions in the same pan until golden and crispy. Season and set aside.
3. For the vinaigrette, add the oil, balsamic and parsley to a small bowl and mix to combine. Add the kale to a bowl and add the vinaigrette. Give it a good toss to coat.
4. To assemble your salad add the kale leaves to a serving plate and top with the sweet potato, crispy onions and parmesan cheese. Best serve straight away.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/

H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner.

I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!  

The mixture makes 8 good sized fritters but you could go with a mini sized version and freezes what you don’t use to add to lunch boxes or as a quick lunch on the go. 

Pea and Broccoli Fritters

1. 200 grams frozen green peas (approx 1 cup)
2. 100 grams broccoli florets (about half a head of broccoli)
3. 2 eggs; lightly whisked
4. handful parsley; finely chopped
5. 1 teaspoon turmeric
6. Zest from 1 lemon
7. 35 grams (1/4 cup) quinoa flour (or whatever flour suits)
8. Coconut oil for frying
9. Greek yoghurt and lemon to serve

1. Allow peas to thaw on the bench a little. Add the broccoli to a food processor and pulse until you achieve a rice like consistency. Add the peas and pulse to break them up – just a little.
2. Add to bowl with the eggs, parsley, turmeric, lemon zest and flour. Stir to combine.
3. Heat oil over medium heat and add a couple of tablespoons of the mixture to the pan. Flatten with the back of your spoon. Allow to cook a few minutes each side until just golden.
4. Serve warm with a dollop of yoghurt and a lemon wedge

1. Makes 8 medium sized fritters. Make mini fritters and freeze what you don’t use for another day.
2. If you don’t have a food processor you can use a grater for the broccoli or alternative finely chop. Use a fork to break the peas a little.

Little Big H http://littlebigh.com/

Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.   H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate…

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Chia seed pudding is one of the first recipes I posted on this blog.  H and I both love it, and I love the convenience of it when served for breakfast.  I always make it the night before and it is ready to go in the morning.  It is so easy to make and requires…

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Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

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Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..”  This inspiration for this recipe however…

Read More »

The countdown is on and I’m super excited this year.  H and I were chatting about getting a photo with Santa the other day – or more accurately I was trying to convince him it was a good idea… Me: What are you going to ask Santa for? H: A drum and a flower Me: Who…

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These macadamia bonbons are super healthy, they contain macadamia nuts, chia seeds, tahini, coconut, vanilla and I have sweetened mine with maple.  If you want a sugar-free alternative use rice malt syrup.   I was pretty excited when my toffee idea came together.  I put brown rice syrup in a  small saucepan and heated it over…

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There is something so satisfying about making bread at home.  Kneading the dough, the smell of it baking in the oven and it is a fabulous activity for kids. H loves measuring the ingredients and getting his little fingers into the dough.  It’s also very calming for little ones if things are getting crazy…  What do you do…

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I have been making a version of this dish for years.  It is a perfect mid-week meal – easy to prepare, super tasty, it all happens in the one pot so there isn’t a lot of clean up, and it’s always a hit.   The spices are balanced beautifully with the sweetness of the currants…

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Pickled veggies may not appear to be the most toddler friendly of dishes but my little one certainly approved.  The pickling liquid isn’t too heavy on the vinegar so give it a try, you can always add a little extra sugar if you think it is still too vinegary. This is my favourite salad to serve…

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Quick roast lemon chicken is a great weeknight meal with minimum fuss.  By butterflying the chicken it cooks in half the time and allows you to add your veggies in from the start.   I love meals like this that all go in at once and allow you to clean up while the magic happens.  So easy and perfect…

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Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

Apple Chips with Rosewater Toffee

1. 2 – 4 granny smith apples – preferably organic
2. juice of one lemon

1. 2 heaped tablespoons brown rice syrup
2. 1 teaspoon rosewater

1. Add a cup of water to a bowl and add the lemon juice
2. Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
3. Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

1. Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

1. Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.

Little Big H http://littlebigh.com/