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Overnight Lemon and Blueberry Pancakes

overnight pancakes 1


A stack of pancakes – do you agree it’s one of the more universally appealing breakfasts? For me, this is true not only because you can vary the thickness, sweetness (or savoury-ness), size, toppings, amount, and ingredients to suit almost anyone, but because it is a labour of love to stand there, mix them up and make a whole stack! Given that it is Pancake Day tomorrow, it seems a perfect opportunity to make the effort. I particularly like this recipe though because it really cuts down the time spent in the morning putting all the bits together, and essentially almost takes you straight to flipping.

I was inspired by the ever wonderful and fabulous Sally Fallon and her bible cookbook ‘Nourishing Traditions’ with this pancake recipe. Continuing the soaking theme from last week, soaking the grains for these pancakes not only increases nutritional value and makes them easier on digestion, but as I mentioned it also saves time in the morning!

You can use different whole grains to make these if you prefer, or make them into savoury delights by adding a few shredded veggies, herbs or spices!

Overnight Lemon and Blueberry Pancakes

1 cup rolled oats

1 cup quinoa

2 cups water

2 tbs yoghurt with live cultures, milk kefir or lemon juice

2 free range eggs

1/4 tsp sea salt

1/2 tsp baking soda

1 tbs maple syrup

1/4 cup coconut milk (or milk of your choice)

Zest of one lemon

1/2 tsp pure vanilla

Blueberries, lemon juice and maple syrup for serving

Rinse the quinoa well and add to a large bowl the the oats, 2 cups of water and the yoghurt. Cover with a clean tea towel and leave to soak on the bench overnight, or for around 12 hours. Measure out and add …

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Vanilla Rooibos Bircher Muesli with Rhubarb Compote, and soaking your oats.

vanilla rooibos bircherBircher muesli is a wonderful traditional recipe, developed around 1900 by Swiss physician and nutritionist Maxilmillian Bircher Benner. The basic idea was to soak the oats overnight making them more digestible, and to eat with grated apple and yoghurt. In a time when meat and white bread was all the rage, this would have been pretty hippy stuff. But jeez am I glad for Maxy! I LOVE Bircher muesli (or overnight oats as it’s often called). It’s easy, nutritious, and delicious – winning.

I was inspired to write about Bircher muesli after a number of recent situations have come to my attention where people have had problems with toasted muesli. Now don’t get me wrong, I lurve a good granola, but sometimes it’s just not for everyone. Those with sensitive digestive systems, or certain digestive disorders may well find a toasted granola too harsh. Soaking the oats to make a Bircher on the other hand, gives you maximum benefits in terms of absorption and assimilation of nutrients. And oats have some lovely ones – B vitamins in particular, but also magnesium, iron, zinc, fibre and protein among others. Plus it makes a nourishing, gentle food that will not dehydrate the body and membranes like dry oats due to the lovely soaking that has been done.

If this is all sounding too hard, it’s really not! Basically, it is the same as making regular muesli or cereal, but with one extra step of popping the oats in a bowl the night before – easy!

For an extra twist, I’ve included some delightful rooibos tea in the soaking liquid to add a lovely flavour, and some antioxidants. You could change this up and use different herbal teas of your liking as an experiment. I have also served it with an OUTSTANDING rhubarb …

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Gluten Free Chickpea Bread, and a Tasty Express Giveaway!


Well, it’s been a little while between posts, but I’m SO happy to be writing this today! Hello!! I have so many things to share with you, probably the most exciting (for me anyway) is that our little family is expanding and I’ll be having another baby in July. Yay!! Which is partly why I haven’t posted for so long as looking at the phone or the computer was pretty nauseating there for a while…

So, now that I’m back on board, how about a giveaway. Lovely Sneh Roy is a food and lifestyle photographer, stylist and creator of the wonderful blog Cook Republic. She is also the author of Tasty Express – a fabulous cookbook full of simple and incredibly delicious recipes, all with a story to tell.


Wonderful, whole food suggestions for any time of the day or night, Tasty Express is packed with stunning photographs to inspire and stories to entertain. I have been making quite a few recipes from the book, and they are all delicious. I cooked the cover the other night – yum! Also, this lemon cake –

lemoncake sneh


And this coconut bircher muesli –

cocobircher sneh

You get the idea. But probably my favourite thing so far – which is a big call when you’re competing with chocolate fudge cake, is this amazing savoury chickpea bread. It does take some time to prepare, but I was enchanted by the long resting time, leaving the bread time to ferment and giving a fantastic savoury, almost sour flavour. I also loved the back story of the loaf being inspired by Sneh’s childhood in India, and her mother’s amazing savoury spiced nut cakes.

Don’t be put off by the long list of ingredients – hopefully you will have most of them in your kitchen already! In fact, …

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Raspberry Chocolate Ice-Cream Sandwiches

raspberry icecream sand

I can’t believe it is that time of year again already! I have to say that I am very pleased though – I LOVE the festive season! This morning we delivered home-made granola and potted herbs to my daughter’s kinder teachers, and it was just so lovely to see their reactions. Especially to the cards we had written. Here’s an example – “I love you very much {kinder teacher}, but I love my mum and dad a little bit more, but I still love you”. Awwww.

I love taking the opportunity that this time of year brings to show your appreciation for others. Special cards going out to my favourite cafe and most frequented health food shop, as these are people that make my life great, and are so wonderful to interact with on a regular basis. My nephew wrote a card for the garbage man, as he decided this was someone that is special in his life. Too cute! Kindness, it makes the world go ’round.

Okay, on to some food! These little ice-cream sandwiches are a great treat to serve any time really. You can slice them up and the pop them back in the freezer, to have on demand whenever the mood strikes, or serve them all at once to a lucky lot. They should please most people as they are gluten free, dairy free and refined sugar free. The best bit for my mind is that the ice-cream is a super easy no churn, no fuss, one freeze situation – hooray to that! I hope you love them.

raspberry icecream sand 2

The brownie is based on My New Roots raw brownie genius, and you can substitute any berry in place of the raspberries. I’m thinking blackberry would be wonderful too. If you want to get fancy, dip the individual …

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Meg Thompson

Naturopath & Holistic Nutritionist
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