Cashew Nut Burgers

healthywholeholly, vegetarian, sugar free, dairy free, gluten free, burgers

Sealed with a Kiss…x

Despite what we read, soy is not the miracle health food it is claimed to be.

Rather it is SUPER cheap to produce and the profit margins are HIGH. 

SO why not tell everyone to drink, eat and be merry with fake milk, fake meat and fake energy bars?

Soy is a relatively new food, which is probably why it is one of the top allergenic foods, coming closely behind, gluten, dairy and corn. Soy, like grains, also contains phytates. These are chemicals which bind to important minerals so you can end up short on zinc, iron and other nutrients if you eat them all the time.

And if you don’ think you eat soy all the time…then have a look at

 99% of prepackaged food and there will be a soy ingredient in their to fill it out.

These GMO sources of Soy are often processed in aluminum casks that leach aluminum into the final product. Little wonder then, when I first had my hair mineral analysis read, my aluminum (among other things) was off the scale. I can hypothesise this is in part due to a teenage diet comprised of ‘healthy’ prepackaged crackers, bars, milk and crap chocolate.

Of course, when prepared properly and eaten every so often, not everyday, soy foods such as miso and tempeh are perfectly fine. However, if they become your go to sources of protein, than I would start to worry about

a) the lack of variety in your diet

b) your hormonal profile (as an endocrine disruptor, soy can and does wreak havoc on your hormones)

Enough said?

In the interests of the vegetarian friends I have, I have decided to whip up a ‘veggie burger’ devoid of the usual soy fillers, weird numbers and suspect ingredients. They are super yummy, super simple and quite fun to make – if I do say so myself.


Cashew Burgers with the lot

1/3 cup buckwheat soaked overnight in 1tsp of Celtic Sea Salt and filtered water

1.5 cups cashews

2 tbs coconut flour

½ red onion – cut into chunks

2 cloves garlic

1 cup of flat parsley (or your favourite herb)

2 tbs macadamia oil

  1. Drain the buckwheat of its water. Rinse the buckwheat to remove all starch.
  2. Add buckwheat to a small pot, filled with 2/3 cup boiling water. Bring to boil and let simmer for 20 minutes. Remove and fluff with a fork.
  3. Combine all ingredients except for oil into food processor.
  4. Form into patties and refrigerate for an hour to firm up. ( If you are in a hurry, skip this step)
  5. Remove from the fridge and heat oil over a medium heat.
  6. Add a few of your patties and seal them to cook. Say 2 minutes a side. Do this in batches to ensure that each patty has the care and attention it deserves.

Et voila! Meatless, soyless, processed foodless vegetarian patties, for my veggo friends.


Pumpkin Crisps

A recipe! And don’t we love a recipe?

Well at least I do anyway

Last night, I attended a scrumptous launch for the cook book Supercharged Food. And boy was the food anything but sausage rolls and party pies. I have to say though – my hands wouldn’t stop gravitating to the Oven Roasted Pumpkin Chips. They were devine! Needless to say I was the girl at the food table devouring the bowl rather than making small talk. Woops.

When I managed to retract myself from the aformentioned bowl I asked Lee Holmes – author of Supercharged Food- to give me the recipe. Although I had my pen and paper ready, they were not necessary. Two ingredients – a little time and you have the makings of the coolest chip since Kale.

Get ready to eat a whole pumpkin in one sitting – I kid you not.



1/2 Small Pumpkin

Extra Virgin Olive Oil for Brushing

Preheat the overn to 150 degrees celcius. Cut the pumpkin into two or three chunks, then peel. Using a mandoline or the slicing blade on your food processor, cut the chunks into very thin slices, about 2 mm thick. Dry the slices on paper towels.

Place the pumpkin slices in a single layer on two lined baking trays. Brush with Olive Oil and sprinkle with a good pinch of sea salt. The salt helps draw moisture from the vegetables, so let them sit for 5 minutes before placing in the oven.

Bake the pumpklin for 25 minutes or until crisp.

Remove from the oven to cool completely. The slices will crisp as they cool. Keep in an airtight container for up to 2 weeks.

Makes lots!

And if  you want to find out more about Lee Holmes’s Gluten Free, Sugar Free, Dairy Free recipes..head on over to ;-)

Sensational Swede Soup

Photo Credit: pin add

I’ve been making a point of buying one new veg a week at the Farmers Market and working out

a) what the hell it is &

b) how on earth does one eat it (so it is delicious and not completely reminiscent of frozen carrots and overcooked green beans)

This has proven rather fun (oh the small things) and a challenge that has yielded some impressive results.

This swede soup has been one of them

…to the point where Swede’s are now a staple on my shopping list next to broccoli!

Swede’s, in my opinion, are the new ‘low carb’ cauliflower replacement. For all those paleoified low carbers, delving into their cauliflower crust pizza or cauliflower rice – may I suggest you have a peek at the simple swede?

Despite what looks like a discoloured potato, the Swede is actually part of the brassica family (hello broccoli, cabbage, kale etc)..which means despite it’s somewhat starchy texture –

it is significantly lacking in starch and carbs.

The perfect lower carb antitdote to creamy potato soup, which although is heavenly, can be quite carb laden and not really necessary when…

you have been sitting on your butt all day only to get up and down to traverse the distance between your couch and the fridge. 

The swede also contains a nice wallop of vitamin c – with 100g of the stuff containing 25mg of Vitamin c, 42% of the daily recommended dose.

The taste? It does have a slight (and I mean slight) bitter taste that is easily quashed with a bucketload of spices, herbs or a good tablespoon of butter, should you choose to mash it. And excellent mash it makes indeed!

For me?

I like a nice bowl of soup that fills me up without filling me out. 



1 brown onion

2 tbs macadamia oil

2 cloves of garlic

2 tsp of ground coriander

2 tsp of cumin

2 tsp of mild curry powder

1 tsp of turmeric

1 tsp of dried ginger

Dash of dried chilli (I probably use a heaping tsp but I am a little more hardcore than the average)

4 Swedes (peeled and cut into smaller pieces)

Celtic Sea Salt

2-3 cups of Vegetable Stock or Chicken Stock . (See note)


1. Heat Oil in large pot and saute onion until translucent.

2. Add the garlic and stir until aromatic, then add the spices and let fry for a minute until aromatic.

3. Add the stock and the swedes and bring to the boil. Reduce heat to low and simmer for 15 minutes or until swedes are tender.

4. With a barmix blender stick, puree the soup until thick and creamy.

Serve straight away or ladle into pyrex and freeze . This is a perfect ‘meal in a moment’ on those weeknights where you have forgotten to plan ahead – remove straight from the freezer and defrost in your casserole dish on a low heat. Easy!

Note: Try to ensure your stock is clean and without any added unusual nasties. Homemade is obviously preferable – but we can’t always be domestic goddesses! As for the amount of stock, choose your weapon and go with how you prefer soup. Like a more broth like soup? Add more stock. Like it thick and creamy? Less.

– you get the picture… 

Photo Credit: joyosity

Easy Green Beans

Photo Credit: Emma Discovery

I find beans somewhat difficult to chew. They have never been a massive staple in my diet for the aforementioned reason. In fact – when I
used to work at the Organic Grocery Store, I remember frequently cringing at the amount of times people would sneakily tuck into the green beans- raw, relishing each and every crunchy morsel.

Me? Continue reading

Broccoli Cashew Soup

Photo Credits: Sebastian Mary

My first recipe that I ever shared with my friends still gets cooked and resurfaced at every potluck gathering. So easy is this recipe…

…that people actively volunteer, elbowing each other out

 to ensure there contribution to the table is this – tasty, delicious yet ultimately ridiculously easy nourishing soup. This soup is a crowd pleaser and a fallback failsafe recipe for all my vegetarian friends who crave comfort without the carbs so redolent in most vegetarian main meals.

Filled with broccoli – the cheapest super food since the egg– and heart healthy, protein punching cashews, this will see you serving dinner in a flash.


1. 1 cup raw cashews, soaked for an hour

2. Filtered water (enough to blend to the right consistency….I like mine thick so use only ½ cup. Feel free to add more if you want a broth)

3. 2 Small heads of broccoli.

4. 1 tbs unpasteurized Miso, pre dissolved in a ¼ cup of boiling water.

5. Large handful of your favorite herb to blitz through at the end. (Not necessary, but great to add variation and a raw ingredient into the dish)


  1. Add Water, and brocolli florets (stalk and all) into a large pot and bring to the boil.
  2. Gently simmer until broccoli is al dente.
  3. Drain cashews of water and add to the soup, blend with a stick blender until smooth.
  4. Add tablespoon of raw miso and handful of your herbs ( I love basil) and blend until obliterated!


–       be warned….this is VERY filing. Bread is completely unnecessary when you have all the fibre from the broccoli and fat from the cashews. Trust me- otherwise you will look 5 months pregnant post consumption.

– I suggest proper quality (raw) miso as it has not been pasteurised and therefore still retains its nutritional value. I have only ever found good quality miso in organic stores.