My sister cooked this up last weekend for our trip to the Clare Valley. There is nothing better than a curry on a cold night.  I couldn’t get enough of it! It’s another CSIRO recipe and I’ve just cleaned it up slightly.  Best to make it the day before, so all the flavours can manifest. Yummy!


Cooking time: 50mins Serves: 4


2 Tablespoons Organic Coconut Oil
2 Onions, finely sliced
2 cloves garlic, crushed
1/2 Teaspoon Cardamom seeds
1 Teaspoon Ground Cinnamon
1 Tablespoon Garam Masala
2 Teaspoons Turmeric
800g Organic Lamb Leg, cut into cubes
1/2 cup Organic Greek Yoghurt
1 x 400g tin chopped Organic Tomatoes
1 x 250g Spinach, chopped
1 cup Water
2 Tablespoons Mint, finely shredded
1/2 cup Coriander (cilantro) Leaves, roughly chopped

Cooking Instructions

Heat oil in a large heavy-based saucepan over high heat.  Add onion and garlic and cook for 5 minutes, or until onion is golden.  Add spices and lamb, then mix well and cook for 6-8 minutes or until lamb begins to cook and change color.  Stir through the yoghurt, then tomato.  Add spinach and water, then reduce heat to medium and cook for 40 minutes, or until meat is tender.

Stir through mint and coriander and serve with a cup of cooked brown rice or quinoa. Enjoy!

Note: If you like you could also cook this in a slow cooker once you have seared the lamb.



This was my first introduction to Clean Eating. I had heard all the benefits of Quinoa ( pronounced keen-wah ) and purchased a pack to try. Not knowing how to cook it, I started researching on the Internet and came across 20130514-203002.jpgsome blogs talking about A Big Bowl Of Goodness, so I thought I’d give it a crack! I wasn’t disappointed and before too long I was eating A Big Bowl Of Goodness everyday.

The best thing about this recipe is you can add whatever you have in your fridge or pantry ( as long as it’s clean and in moderation ).

So here’s my favourite concoction. Give it a go and I’d love to hear from you about your Big Bowl Of Goodness Creations.

Cooking Time: 15mins Serves: 2

1/2 Cup Quinoa (white,red, black or all combined) rinsed.
1 Cup Boiling Water
1/2 Avocado
2 Tbs Dried Cranberries
2 Tbs Cucumber Sliced
2 Tbs Organic Feta Cheeses
2 Tbs Sunflower Seeds
2 tps Chia Seeds
1/4 Cup Red Onion Sliced
1 Cup Cherry Tomatoes Quartered or Halved
2 Handfuls of Rocket
200g chickpeas or Shaved Turkey or any protein you feel like.
1/4 Cup Olive Oil
1 Tbs Apple Cider Vinegar
1 tsp Dijon Mustard
A Pinch of Sea Salt
A Pinch of Cracked Pepper

Cooking Instructions
Make sure to remember to rinse the Quinoa. Rinsing quinoa is an important step. The seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste. Their purpose is to keep insects from eating the plant! While most quinoa is rinsed prior to packaging, it’s best to be safe and rinse it again. I like to put it in a bowl and swirl it around in water, drain in a very fine mesh strainer, and repeat a few more times, making sure the water is clear.

Place the Quinoa in a saucepan with the boiling water and bring to a boil. Once it starts boiling reduce the heat to a simmer and place the lid on. Let it simmer for 10mins or until the water is absorbed. Put aside to cool slightly.

Divide the rest of ingredients into 2 bowls.

Combine the dressing in a salad shaker or container with a lid and shake.

Divide the Quinoa into the 2 bowls and pour over the dressing. Give the salad a mix to coat it with the dressing.

Serve and Enjoy!

Note. You can add walnuts or almonds and any 200g of protein you would like. Play around with the flavours, but remember to keep your protein to 100g per person and don’t go overboard with the portion size. I’m confident you will fall in love with this as much as I have.