Glorious Ginger, Spinach and Cashew Nut Soup

Hi gang!!! Its been a while since my last recipe blog! Massive apologies but I know you are ALL aware life just gets SUPER busy sometimes!!!! I will be aiming to get on here a lot more as we are coming into Summer in Melbourne and I am slowly dabbling and getting excited by raw dishes!!!!

Anyhow, I made this delicious spinach, ginger and cashew nut soup the other night and it was just divine. It was full of beautiful nutrients and awesome if you are feeling a bit run down. I added allllll the good stuff…..turmeric, ginger, garlic…. YUM!!!

Hope you enjoy! 🙂

STEP 1 – Gather all your ingredients. I used a whole head of home grown (organic baby wooo) spinach, 2 celery sticks, 5 cloves of garlic, a large knob of ginger, 3L of Massels “chicken” stock, 2 cups of raw cashew nuts, 1 leek, salt, pepper and turmeric.

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STEP 2 – Add a dash of either coconut or olive oil (personal choice) to your pot and sauté the leek, crushed garlic cloves, ginger (peeled and chopped up small) and some turmeric and pepper. Will only take a few minutes to become fragrant.

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STEP 3 – Once the above is sautéed, add the chopped up celery pieces and cook for about 5 minutes on low heat. Do not forget to stir.


STEP 4–  Add the spinach leaves to the pot and let cook for another 5 minutes. Then add the 3L of stock to the pot, bring to boil and then let simmer for approx. 30 minutes.


STEP 5 – Add your cashew nuts into a blender with a little water, approx. a cup, and blend until smooth. Once the soup has simmered for 30 minutes add the cashew nut mix and then with a stick blender smooth until all blended and dreamy and creamy.

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Add more garlic, ginger and salt, pepper to taste if required. Hope you enjoy this deliciously healthy and satisfying soup full of goodness.

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

Amanda x

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Creamy Cashew Nut and Broccoli Soup

Hi gang! Hope this finds you all well 🙂 I have been meaning to come up with a tasty broccoli soup for a while now but as you understand, life gets so busy at times that creating new meals can often take a back seat!

I cooked this up the other night and it turned out DELICIOUS! It may be Spring here in Melbourne but the warm weather is still not quite here, so why not enjoy the warmth and comfort of hot soups just a little while longer.

Hope you enjoy!

STEP 1 – Gather your ingredients. I used 3 medium heads of broccoli, 2 cups of raw cashews, 3L of stock, 5 cloves of garlic, 2 spring onions, 2 small carrots and 4 celery stalks. Sauté the 2 spring onions (white part only) and the garlic until fragrant.


STEP 2 – Chop up your broccoli (stems included), carrots and celery and place into the pot on cook on low heat for about 10 minutes. Make sure to stir.


STEP 3 – With 2 cups of water, blend your cashews in the blender until creamy. Add this with 3L of stock to your pot of vegetables.

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STEP 4 – Bring pot to boil and then simmer for 30 minutes.


STEP 5 – With a stick blender, blend until smooth (and dreamy creamy).


STEP 6 – Garnish your soup with some spring onion (green, leafy part), crushed cashews and salt and pepper to taste.

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Simple, easy, nutritious, DELICIOUS!

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

Amanda x

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Coconut, Cauliflower Rice with Grilled Asparagus and Teriyaki Tofu

Happy Sunday and Happy Fathers Day to all you dads out there!!

Due to being SUPER busy I have not been able to complete a recipe blog in a few weeks, but cooked up something worth sharing with you.

This coconut, cauliflower rice is a low calorie option to add to your cooking repertoire and goes well as a side, in a stir fry or by itself (just add carrots, peas or anything else to it!). Please Enjoy!

STEP 1 – Collect your ingredients. For this dish I used 1 whole head of cauliflower, 3/4 cup of light coconut milk, 2 spring onions, ground cinnamon, coconut oil, asparagus, tofu and teriyaki  marinade.

STEP 2 – Wash the cauliflower and dry before cutting it up into chunks. Grate the cauliflower so it resembles rice.

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STEP 3 – Using half a tsp. of coconut oil, sauté 2 chopped spring onions (white part) on low heat for about 5 minutes. Add a few dashes of cinnamon and stir through until fragrant.

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STEP 4 – Add the grated cauliflower and 3/4 cup of light coconut milk and stir through. Let sit on low – med heat for about 15 minutes until the coconut milk is absorbed (try not to stir too much as the cauliflower will become too soft).

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STEP 5 – Place the tofu and asparagus under the grill on low heat until cooked to your liking.


STEP 6 – Once the coconut milk is absorbed, stir the cauliflower through and add salt/pepper to taste. Top the tofu with some teriyaki marinade and serve with the grilled asparagus. Top the cauliflower rice with some chopped spring onion (green, leafy part).


Enjoy this different take on rice. Its a low calorie option and a light meal anybody can enjoy!

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

Amanda x


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EXCLUSIVE Interview with “Speciesism:The Movie” Director Mark Devries


Hi friends!!! I am soooooo excited to finally give you my exclusive interview with Mark Devries, the Director of “Speciesism: The Movie”. If you have not heard of him nor seen this movie, I suggest you change that. It will definitely help to further educate you and open your eyes to what REALLY goes on. Not only the terrible impact the meat industry has on the animals but also to our Environment. ALWAYS, ALWAYS, ALWAYS be kind to animals!!! Change the way you think about things. You CAN do more and be more.
Please enjoy. 
Hi Mark. Thanks again for this honour!! First of all, greetings from Melbourne, Australia. Have you ever been to OZ?
I have not yet been to OZ myself, unfortunately, but the film has been very successful there. In fact, the OZ premiere in Sydney attracted hundreds of people, and we received this incredible piece in The Sydney Morning Herald:
 Your movie is brilliant and the kind of movie that needs to be made and distributed more. What compelled you to do this movie?
I started working on the film when I began learning about factory farming, which led me to start personally investigating things such as the environmental devastation they cause (as you see in the film). It was only after I had been filming for a while that I came across the even deeper, and much bigger, issue of speciesism.
What was your biggest challenge in making the movie?
My biggest challenge while making the film was my limited time, money, and assistance. I worked at various places while in college (which is when I started making the film) to pay for the initial filming, and the first camera people were friends who assisted in their spare time.
 How did your audience react?
The reaction to the film has exceeded my most optimistic expectations. I hear all the time from people around the world who tell me they became vegan as a result of watching it, and I hear even more often from vegans who say that it persuaded friends and family members after nothing else had worked for many years.
How do you handle yourself when a person or group of people are not open to the idea of speciesism?
When speaking with people who are not open to thinking about the idea of speciesism from the outset, it is important to let them into your thought process instead of being argumentative. So, when they ask “Why are you vegan?” you might say, “Oh, I just came across this interesting stuff about something called factory farming, and the more I learned about [etc.]… What do you think?” This way, you are both looking at the issue together, rather than arguing with one another. There are some links to useful sources on this topic at
How did the movie affect you?
The movie affected my dramatically. I never thought of animal rights as a serious issue until I understood the underlying philosophical arguments for changing our view of nonhuman animals, as shown in the film. I also became vegan while making the film.
How long have you been vegan and when and why did you make the change?
I have been vegan since about halfway through making the film. Speaking with the philosophers such as Peter Singer is what persuaded me to think seriously enough about the issue to make the change.
Favourite vegan meal?
My favorite vegan meal (and thus my favorite meal) would probably be pizza with Daiya cheese.
And lastly, what are your plans for the future? Professionally and personally?
Since Speciesism took off the way it did, I plan to continue making films and videos, as that seems like the most valuable use of my time and skills. If you readers would like more information about the movie, they can go to
Thanks so much Mark for this interview, I can’t wait to get it out there and continue to keep educating and opening the eyes, minds and hearts of other people.
Thanks again for your interest in the film, and keep up the good work!
Best wishes, Mark
There you have it friends!! If you would like to watch or obtain a copy (I strongly recommend that you do) of “Speciesism:The Movie” please go to and follow the links.
I hope you enjoyed this interview and until next time, eat well, smile and be kind to animals 🙂
Amanda x
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Creamy Carrot and Coconut Soup with Quinoa

Here is to Sunday and another beautiful weekend nearly over. Apart from cooking yummy meals, I had the pleasure of catching up with friends new and old and also enjoying some wonderful live music, courtesy of my man. (Yes, he is a musician and he ROCKS – Check out “A Very Small Band” on Facebook).

Today I want to share with you a smooth, creamy carrot and coconut soup with quinoa. If you are anything like me you always seem to have lots of spare carrots around and not sure what to do with them!! This soup is perfect then and is not only tasty and creamy but packed full of vitamins and goodness. Hope you enjoy!

STEP 1 – Gather your ingredients. Carrots (I used 4 big, organic ones), a cup of quinoa, 1 onion, 6 cloves of garlic, a knob of ginger, 2 cans of coconut milk, 3L of chicken style liquid stock and a bunch of fresh parsley.


STEP 2 – Sauté the onion and garlic in a pot until fragrant, mince your ginger and add and then chop up your carrots and cook all together for about 10 minutes. Do not forget to stir.


STEP 3 – Add your chicken stock, coconut milk and cup of quinoa and bring to boil. Simmer for 20 to 30 minutes until quinoa is cooked and the carrots are becoming tender.


STEP 4 – With a stick blender, blend all of the ingredients until the texture is creamy. Enjoy with some fresh bread/rolls and garnish with some fresh parsley.

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Enjoy this creamy, dreamy soup sure to leave you feeling comforted and satisfied.

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

Amanda x

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Crispy Lentil and Oat loaf with Chia Seeds



Oh Friday how I have missed you……. just love the buzz in the air on a Friday. Everybody seems to be in a better mood and its slowly edging closer towards Spring here in Australia. I am OVER Winter but DEFINATELY not over winter comfort cooking.

I came up with this crispy lentil and oat loaf with chia seeds the other night and served with some creamy, garlic mash, peas and gravy, I think I found a perfect winter comfort go to.

Hope you enjoy it as much as I did!!

STEP 1 – Gather your ingredients. For this I used green lentils (soaked over night), oats, chia seeds, tomato paste, tin of diced tomato’s, onion, garlic, carrots, mushrooms, veggie stock, garlic salt, salt and pepper. Sauté an onion and about 6 cloves (or more) of garlic in a pan and once fragrant add a few chopped carrots and 6 chopped mushrooms and cook for 10 mins on low heat. Cook the lentils (how many depending on how much you are making) in veggie stock for half an hour.


STEP 2 – Once the lentils are cooked, mash them roughly. Add them to a baking dish and mix with mushrooms, carrots, oats (1 cup), chia seeds (1/2 a cup), diced tomato’s, 5 teaspoons of tomato paste and garlic salt, salt and pepper to taste. Mix well.

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STEP 3 – Place into the oven at 220 degrees for approx. 45 minutes until crispy, but moist in the middle. Serve with sides of your choice.

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I hope you enjoy this protein and fibre packed dish. Perfect for a cold, winters night in 🙂

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

Amanda x


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Tantalising Tacos


Hi friends 🙂 This Tuesday recipe blog post is going to be a quick one (must get back to the kids at school – I work there, not to pick up my own) and then going to see my fella play tonight in his band “A Very Small Band”. Cannot wait to rock out…..wondering if the place has vegan options…….ok my mind is drifting….back to TACOS!

One of my quick and easy go to meals are TACOS!!!! Simple, delicious and they can be turned into a real protein powerhouse meal with the right ingredients!

Please enjoy.

STEP 1 – Gather your ingredients. 1 onion, 4 garlic cloves (or more if you love garlic), mock mince (or leave it out – up to you), a can of 4 bean mix, 1/2 cup of quinoa, a jar of taco sauce, ground cumin, coriander, lettuce and soy cheese of your choice.

STEP 2 – Whilst cooking your quinoa in a separate pot, sauté your onion, garlic and a dash of cumin and coriander until fragrant. Add mock mince, beans and quinoa and cook for about 5 minutes


STEP 3 – Add your taco sauce and more cumin and coriander to taste. Let simmer for 15 to 20 minutes. Prepare your chopped lettuce and grate your soy cheese (Please add any other toppings depending on what you like). Salt and pepper to taste.

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STEP 4 – Heat up your shells at 200 degrees for 5 minutes in the oven and heat up your soft tacos for 30 seconds in the microwave. Add your toppings and there you have it!! Simple, delicious and full of protein. Oh and the meat eaters in your family will also LOVE THEM!! I promise! In fact don’t tell them they are vegan and watch their jaws open when your drop the bomb heheheheh 😉

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

Amanda x


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