Recipes

WHOLESOMEKAY.COM – BLOG CHANGE

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Hi all,

I am sad but also excited to inform you I have MOVED THIS BLOG over to WHOLESOMEKAY.COM.

My decision to move was due to re-branding, simply put. Whilst I was overseas I had a lot of time to think about the type of ‘blogger’ I wanted to be .. and for me that’s an honest, inspiring and educating one. To do this I had to create a space which was reflective of my plant-based and wholesome lifestyle, and I feel Body of Nature didn’t show this and restricted me to the type of topics and recipes I could post.

IN SAYING THIS I will still be posting regular and interesting posts similar to ones I have already written but with a wider variety of recipes to accompany my newly adopted plant-based diet, such as chickpea cookies, brownies, pumpkin pancakes, banana ice-cream, sweet potato + lentil casserole, gluten and dairy free chocolate cheesecake and many many more; and topics which cover holistic health, fitness, advice, recipe submissions, beauty and resources, to name a few. I also aim in sharing alot more of my personal stories too.

I want to make WHOLESOME KAY a happy, fun and healthy place for all foodies, health goers and anybody who may be or have started their new health journey. So I THANKYOU for your love and kindness on Body of Nature and once again, would love for you to join me and be apart of on this new adventure at WHOLESOME KAY by following/re-following and spreading the word ūüôā

 

– Love, Kaelli

p.s – you can still find me on instagram at @wholesome.k

 

Hot Cacao.late Banana + Buckwheat Oats

Don’t you love random inexpensive discoveries?

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After work last week I went into woolworths (or safeaway) looking for psyllium husk so I could make a huge batch of flaxseed and nut crackers and couldn’t find them, so I checked out their new-to-store basket of organic macro foods and found a packet of Raw Buckwheat.

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Eggplant Lasagna (Moussaka) | gf, df, paleo

I have been looking for a simple, easy eggplant lasagna recipe E V E R Y W H E R E but couldn’t find one that didn’t use cheese or pasta sheets. Kind of annoying, I know. Frustrating? I get you. So I made my own recipe….. because I was craving this one realllllllll bad. Like REALLLLLLLLLL bad.

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My Easter Traditions + 5 Recipes

Birds are chirping, trees are starting to bloom, lent is nearly over and bunnies are starting to appear everywhere, which only means one thing…. Easter is coming!

It has almost become a tradition every Good Friday to have lunch with my family at¬†Barwon Heads¬†Beach where my nan has¬†a caravan,¬†but this year everyone’s separated. My dad is at the family holiday house in Phillip Island with his best mate and kids, my mum is in hospital, I’m at home studying and blogging and my twin and brothers are still asleep (its 12:12pm). I’m a little upset we all aren’t together because I cherish family time like a batch of chocolate brownies¬†and bowl of dairy free ice-cream, but I guess some things happen you can’t control and instead of dwelling over it, you just have to pick the positives and roll with it.

And thats what I’m about to do.

Whenever I feel like I need some alone time or a place to relax, I head straight to the kitchen and cook. Its my space to meditate and it’s where things (creations) happen. I’m not much of a chocolate eater but when it comes to Easter, chocolate is my #1 ingredient.

Unfortunately ¬†this year leading up to Easter I’ve been busy seeing my mum every few days in hospital whilst studying and organising my trip overseas in July, I haven’t had the chance to prepare or cook anything easter themed, so I’ve decided to¬†feature my top 5 favourite easter recipes from other bloggers instead, in no particular order. Click the picture for the recipe.

#5: Colourful Devilled Eggs by foodjimotto 

easter eggs w: hummus

My changes: I would replace the ¬Ĺ cup mayonnaise with hummus.

#4: Peanut Butter Cups by thegraciouspantry 

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My changes: cacao powder instead of cocoa. Why? read here.

#3:  Raw Dairy Free Chocolate by bodyofnature

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#2:  Raw Fig, Cherry, Lavender and Honey Cake by Ascention Kitchen 

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My thought: I would use almond milk as the nut milk and make sure the cashews are raw.

#1: Gluten Free Hot Cross Buns by thehealthychef 

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I hope everyone has a great Good Friday today. I will be watching the Good Friday Appeal and looking out for my name and donation scroll across the screen! If you would like to join me, you can donate here.

Have a Happy Easter everybody!

E N J O Y 

For more, follow me: instagram.com/bodyofnature 

Overnight Vanilla Chia Seed Pudding

Healthy eating doesn’t ¬†have to be boring!

Most times I like to plan my breakfast ahead. but sometimes its the last thing on my mind so I just opt to go with the flow once I wake up. Usually I hate having the same thing for breakfast every morning because I get really bored.

But when it comes to¬†Chia pudding, it’s a different story. ¬†I could eat it for days and days and not get bored. I love making and creating ¬†different combinations and I love the gel-like texture. It’s definitely one of my favourites!

Per 2 tablespoons, Chia seeds contain:

  • 4g protein (all essential amino acids)
  • 5 g of Omega-3 fatty acids (brain food)
  • 250mg of calcium (hello strong nails and silky hair)
  • 10g fibre (keeps the.. um.. brown stuff flowing).
  • 2x more potassium than bananas
  • 3x antioxidant than blueberries
  • 3x more iron than spinach

Chia seeds obtain 9-12 times their weight in water and do the same in the stomach, so if you’re not making them overnight, ensure¬†you soak them for at least¬†20¬†minutes to avoid bloating and keep you fuller for longer.

If there’s one question I get asked a lot its “How do you make chia pudding?” So, here are my secrets!¬†

I stick with the traditional non-diary  almond milk + chia seeds base combo because its easy, tasty and requires less energy to digest, however you can replace the almond milk with coconut cream if you want a thick rice pudding.

It is important you do get the ratio of chia seeds and liquid right otherwise you will end up with either a runny watery texture or a crunchy grind-your-teeth texture. I aim for a 2:1 ratio : 2 tablespoons chia seeds per 1 cup of liquid and it turns out perfect every time!

Tip: The longer you leave the chia to soak, the thicker the chia pudding. It will rise about 1 cm.

Overnight Vanilla Chia Pudding 

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Ingredients:

  • 2 tablespoon chia seeds
  • 1 Cup ¬†unsweetened almond milk, I used almond breeze¬†
  • 1 scoop vanilla instant protein, optional¬†
  • handful of cacao nibs, to present ¬†
  • 1 pear ¬†¬†
  • ¬Ĺ cup blueberries

What to do:

  1. Combine chia seeds, almond milk and protein and stir.
  2. Pour into glass and leave in fridge over night to set.
  3. Top with blueberries, pear (or selected fruit) and cacao nibs

E N J O Y 

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