quick

RAW BROCCOLI TABOULI

March

The Slowpoke: RAW BROCCOLI TABOULI With plenty of autumn veg rolling in, and warm days still cropping up, it’s a great chance to experiment with eating seasonal veggies such as brassicas raw. Writer Jess Kneebone has whipped up this very easy-to-prepare take on tabouli for us, filled with avocado, nuts, seeds and dried cranberries. 
RAW BROCCOLI TABOULI
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LEMON MYRTLE INSECT REPELLENT

January

The Slowpoke: INSECT REPELLENT There’s not many spots in this rather large country of ours that you can escape the menace of mosquitos. And this time of year is particularly rife with them. Before you reach for the commercial insect repellent though, consider a natural option. One that skips harmful ingredients – in particular DEET.
LEMON MYRTLE INSECT REPELLENT
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BUCKWHEAT + BLACK BEAN CAKES

October

The Slowpoke: BUCKWHEAT AND BLACK BEAN CAKES There’s a kitchen in Newtown, Sydney, filled with sausages, burgers, lasagne, bolognese and roasts – yet without an animal harmed in the making. Suzy Spoon’s Vegetarian Butcher has been making vegetarian and vegan food for locals and visitors who make a beeline for the small shopfront – and has now filled the pages of a cookbook with her meat-free goodness. With a touch of crispy buckwheat and plenty of fresh spring coriander, we’ve got our eyes set on
BUCKWHEAT + BLACK BEAN CAKES
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CHOCOLATE + NUT BANANAS

September

theslowpoke_chocolatenutbananas1 It’s simple but it’s a goodie. These tasty frozen chocolate and almond-coated bananas are perfectly simple to whip up, are dairy-free yet as creamy as ice cream once frozen, and aside from a cheeky bit of dark chocolate, are a pretty healthy treat. Feel free to multiply the ingredient amounts depending on the number of people in your household – they won’t last too long! And though we’ve used almonds here, use whatever nuts you like – hazelnuts,
CHOCOLATE + NUT BANANAS
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