BamBoozle Bye Bye Fluzle Immunity Soup

Hi Angels!!! Its nearly Christmas and its so busy, busy, busy!!! Schools over for the year (yay) and its time to get Chrissy presents sorted now, keep up with a somewhat fitness regime (though we rest up a little more over these holidays), doing anything we can for animals and just get some much needed r and r and lazy time in!!!

I really wanted to share though with you our new BAMBOOZLE BYE BYE FLUZLE Immunity soup that I made the other night when Pete was sick!!! Its full of everything good and bound to make you feel good!!

Here’s hoping you enjoy 🙂 Feedback always welcome as per usual.

STEP 1 – Gather your ingredients. For this I used 3 brown onions, 15 garlic cloves, 5 carrots, 3L of veggie stock, a palm size knob of ginger, 2 cups of green lentils, coconut oil,  ground chilli, cayenne pepper, garlic salt, pepper and salt.


STEP 2 – Melt about a tsp. of coconut oil in your pot and sauté the 3 chopped brown onions, crushed garlic and peeled and chopped ginger for about 5 minutes. While doing this bring your green lentils to the boil in another pot and then let simmer for about 45 minutes to an hour until they are soft (but not turning to mush).


STEP 3 – Chop up your carrots and add to the pot and cook and stir for about 5 minutes.


STEP 4 – Add your 3L of stock and bring to boil and then let simmer for approx. 30 minutes until the carrots are soft. Using a stick blender, blend until smooth.

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STEP 5 – Now is a great time to add your chilli and cayenne pepper. I added enough to personal taste (did not measure) so I recommend adding a little of both and taste testing until you find what you like. Remember, both ingredients are powerful so please be mindful about adding too much too soon. You can also add some garlic salt and salt and pepper now if you like.

STEP 6 – Drain and rinse your lentils and then add to the pot. Let simmer for another 5 minutes or so, adding any more spices if you wish.


Serve with some toasted bread and nut butter for a perfectly hot and satisfying immunity boost.

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Enjoy this delicious soup in your favourite comfy clothes and snuggled up on the couch 🙂

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Beautiful Black bean and Quinoa Tacos

Hi gang!!!! I have sooooo much to do, as I know you would have with Christmas, Holidays etc…. but I am 100% committed to sharing my recipes and ideas with you all, so here I am doing a recipe blog for the second day in a row!! Its my pleasure too 🙂

Lots of you expressed interest in these black bean and quinoa tacos and I must say, they were delicious. Full of flavour, protein and fibre!!! You cant beat that!!!

Hope you enjoy!! As always, any comments and feedback is always appreciated.

STEP 1 – Gather your ingredients. For this you will need black beans, quinoa, 1 green capsicum, 1 red capsicum, taco shells, pre made taco sauce (or make your own – sometimes I even opt for convenience), 1 brown onion, 4 garlic cloves, coconut oil, garlic salt, ground cumin, cayenne pepper, black pepper, salt, chilli, ground paprika, lettuce, soy cheese, soy cream and lemon.

STEP 2 – I avoid buying canned beans so you will need to soak your black beans overnight and then they will take about an hour to cook and soften on the stove. Do this and then at the 40 minute mark cook your quinoa on the stove also. 1 part quinoa and 2 parts water. Drain and rinse both.

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STEP 3 – Heat some coconut oil in a pan and add the onion and crushed garlic and cook until brown and fragrant. Add the green capsicum and cook for about 5 minutes.


STEP 4 – Whilst this is cooking you can prepare your own taco seasoning (or buy it – up to you). I used 1 tsp. of chilli powder, 1tsp of garlic salt, 1/2 tsp. of paprika, 2 tsp. of ground cumin, 1tsp of salt, 1tsp black pepper and a dash of cayenne pepper.

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STEP 5 – Add the black beans and quinoa to the pan and stir. The amount depends on how many tacos you want to make and if you are going to store any. I made a lot so I could save some for the week.

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STEP 6 – Add the taco sauce and taco seasoning and stir. Let simmer for about 10 – 15 minutes. This is also your chance to taste the mix and add any more spices, salt or pepper for your preferred taste.

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STEP 7 – Prepare your toppings! I used red capsicum, grated soy cheese, lettuce and added the juiced of 1/2 a lemon to some soy cream to make it sour cream. You can also add corn, olives, avocado, guacamole, spring onion etc…


STEP 8 – Place your taco shells in the oven at 180 degrees for about 5 minutes. Add your black bean and taco mixture into the shells and then top with your toppings. Serve alone or with some grilled corn or rice.


I hope you enjoy these delicious and filling tacos as much as we did. Let me know how you go with them!

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Coconut Cauliflower and Lime Soup

Hey Angels 🙂 As promised, I promptly got to this recipe blog as there were so many of you who wanted it. I just love getting creative in the kitchen and then sharing things with all of you 🙂

Will get right into it today!

Hope you enjoy 🙂

STEP 1 – Gather your ingredients. For this I used a head of cauliflower, 2 cans of light coconut milk, ground coriander, 2L of stock (veggie), a tsp. of coconut oil, 1 brown onion, 5 cloves of garlic, the juice of 1 lime and salt and pepper to taste.


STEP 2 – Melt a tsp. of coconut oil in a pot and add your onion and crushed garlic and cook until browned and fragrant. Add a TBS of ground coriander and mix through. Chop your cauliflower into florets and add them to the pot, stirring for a few minutes.

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STEP 3 – Add your 2L of veggie stock and the 2 cans of coconut milk and stir. Bring to boil and then let simmer for about 20 minutes or until the cauliflower is soft.


STEP 4 – With a stick blender, blend all of the ingredients until smooth and creamy. This is the perfect time to taste and add any salt and pepper if required.


STEP 5 – Squeeze the juice of 1 lime into the soup and continue to stir (or blend if need to be). If you do not like lime then you can just leave it out.

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Enjoy alone or with some buttered (nut) bread 🙂

I hope you enjoy this delicious and creamy soup. Please feel free to leave comments. I love hearing your feedback and what you like (or do not like).

Hope you enjoy the rest of your week fellow compassionates.

Until next time eat well, smile and be kind to animals 🙂

Amanda x

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Vegan Peppermint Choc Chip Ice Cream

Hi Angels! I have been craving sweet and decadent food lately and I am not one to fight against my cravings!!! If my body wants it, then my body is going to get it!

Since becoming Vegan, I have been missing peppermint choc chip ice cream and wanted to try and come up with something that tasted similar and filled my sweet spot. Alas, I have found it!

I hope you enjoy 🙂

STEP 1 – Gather your ingredients. For this I used 2 bananas, 1 avocado, almond and coconut milk, maple syrup, vanilla essence, peppermint essence, crushed peanuts and dairy free choc chips.


STEP 2 – I chopped up and froze 2 bananas in a freezer bag overnight. I added them to a blender with just enough almond and coconut milk (about 1/2 a cup) to blend them all til smooth and creamy. I then added 1 avocado and blended. I added 2 TBS of maple syrup, 1 tsp. of vanilla essence and 2 tsp. of peppermint essence. Please add more or less of anything to suit your preferred taste. Blend.

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STEP 3 – Pour the mixture into a container and add your choc chips. Place into the freezer for about 3-4 hours.


Eat alone of serve with some hot, chocolate fudge topping and crushed peanuts. You can either buy some cruelty free chocolate topping or make your own using full fat coconut cream, cacao powder and sugar (or stevia).

I hope you enjoy this take on peppermint choc chip ice cream as much as we did.

Until next time eat well, smile and be kind to animals 🙂

Amanda x

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Asparagus, Leek and Potato Soup

Hi Angels! As requested by you, here is the recipe for our Asparagus, Leek and Potato soup!

Soup is such a wonderful way to pack yourself full of nutrients and you can always save some for the next day or even freeze it to have later down the track!!!

This soup is very simple to prepare and make. Easy for you to get going NOW and make it! I like to keep things simple sometimes with cooking and this is one of those times.

Hope you enjoy 🙂

STEP 1 – Gather your ingredients. For this I used 2L of “chicken” stock, a bunch of asparagus, 5 organic potatoes, 1 leek, soy cream, fresh chives, 6 cloves of garlic, Nuttlex, salt, pepper, chilli and garlic salt.


STEP 2 – Chop the white part of the leek and sauté using a TBS of Nuttlex. Add the 6 cloves of crushed garlic and stir until fragrant. Then add the chopped potatoes and asparagus and stir for a few minutes.

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STEP 3 – Add the stock and bring to boil and then simmer for 20 – 30 minutes (or until the potatoes and asparagus is soft).

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STEP 4 – Add some salt, pepper and chilli (to your liking) and perhaps some garlic salt if you wish. With a stick blender, blend all of the ingredients until smooth.

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Ours was served with some rustic kalamata olive bread. Dollop some soy cream and sprinkle with some fresh chives to serve.

I hope you enjoy this quick, easy and nutritious soup!

Until next time eat well, smile and be kind to animals 🙂

Amanda x

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Black Bean, Quinoa and Potato “But Where Do you Get your Protein?” Soup

Hi friends!!! Got another recipe blog ready here for you!

Even though the warm weather is upon us, I still love making up a huge batch of healthy, hearty and delicious soup. Its easy to heat up in the week and you can add many things from veggies to grains to beans, to really pack it full of nutrients, vitamins and fibre!!

I came up with this delicious black bean, quinoa and potato “But where do you get your protein?” soup and it really hit the spot. Give it a try and I hope you enjoy it as much as we did 🙂

STEP 1 – Gather your ingredients. For this we used a cup of quinoa, white wine vinegar, 5-6 cloves of garlic, 3 stems of spring onion, 3 bay leaves, 2 cups of black beans, 5 potatoes, salt, pepper, chilli and any other spices to taste.


STEP 2 – With a little water or veggie stock (we are trying to not cook with much oil anymore) sauté the white parts (and a little green) of the spring onions and crushed garlic until browned and fragrant. We soaked the black beans in water for a day and they need to be bought to boil and then simmered for between and hour to an hour and a half.

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STEP 3 – Add 3L of veggie stock, about half of the black beans, a dash of white wine vinegar, salt, pepper and mix with a stick blender.

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STEP 4 – Once blended (does not have to be perfectly smooth), add the rest of the black beans, chopped up potatoes, chilli powder (enough to taste for personal preference), a cup of quinoa, 3 bay leaves and any other spices you may enjoy. Bring to boil and let simmer for 30 minutes.

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STEP 5 – Once the potatoes and quinoa are cooked to preference, remove the bay leaves and garnish with some spring onion (green, leafy part). Enjoy alone or with some buttered breadstick.

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I hope you enjoy this heart, healthy and hot soup as much as we did.

Until next time smile, eat well and be kind to animals 🙂

Amanda x

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Crispy, Stuffed Potato Skins

Hi all! I told you it wouldn’t be too long until I did another recipe blog this time and BOY….do you have a WINNER here!!!

I am SO excited to share this recipe with you I am just going to get right into it. You do not deserve to wait any longer.

Please enjoy 🙂

STEP 1 – Gather your ingredients. For this I used 3 large brushed potato’s, extra virgin olive oil, Nuttlex butter, half a red capsicum, 2 spring onion stalks, soy cheese, soy milk, salt, pepper, 2 garlic cloves, cayenne pepper, garlic salt, Tofutti cream cheese and 1 lemon.

STEP 2 – Wash the 3 potato’s and leave the skin on. Coat in olive oil and place in the oven for about 40 minutes at 200 degrees or until they are brown and cooked through (keep checking).

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STEP 3 – Once they are baking you can prepare your “sour cream”. Since I could not find vegan sour cream at my grocery store I got creative. Mix some Tofutti (or other brand) cream cheese with 2 crushed garlic cloves and the juice of 1 lemon. Mix around and then refrigerate. You can also now chop up the red capsicum and spring onion.

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STEP 4 – Once the potato’s are baked, take them out of the oven and carefully chop in half. Scoop out the middle and place into a separate bowl. Its ok to leave a little bit of potato still in the skin.

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STEP 5 – In the separate bowl roughly mix a little soy milk and melted Nuttlex into the potato whilst also adding salt, pepper, cayenne pepper and garlic powder to taste. You can also add yeast flakes. I would have but didn’t have any. Next time! Add some of the chopped capsicum in also.

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STEP 6 – Once mixed, place some mixture in each potato and then grate some soy cheese over the top. More salt, pepper or spices to top depending on your taste. Pop back into the oven and cook for approx. 30 minutes or until browned inside and the skin crispy on the outside.

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STEP 7 – Add some “sour cream” on top and garnish with some spring onion and capsicum.

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Please enjoy these delicious and crispy potato treats. I know you will 🙂

Until next time, smile, eat well and be kind to animals 🙂

Amanda x

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