What I Love – Pure Glow Edition

Man has invented many brilliant things in his time upon this earth.

The wheel is a good one. As is the ability to refrigerate food. The telephone. Penicillin. All excellent things for the advancement of humanity. My personal favourite (aside from the internets and elasticated waistbands) is the deep fryer. Is there anything it can’t do? Mac and cheese, chips, a whole turkey. Mars bars, doughnuts, even Coke.

While my diet isn’t entirely deep fried, I’ve been so busy lately that an unforgivable amount of what I’m eating is take-away or quick fixes, and I feel like crap. Surprise! It turns out your mum wasn’t lying – you are what you eat. Damnit mum, I hate it when you’re right.

My system needed a bit of recovery time. Enter: Pure Glow Cleanse.

Annett has long been one of my favourite customers on a Saturday morning when I’m slinging crumpets. When she suggested that the cure to my woes may be some time out from my beloved fries, I looked at her fabulous glowing skin and demanded that she sign me up immediately.

While I don’t believe in ‘detoxing’ in the traditional sense – my liver and kidneys function perfectly well, thus have no need for detoxing – I was keen to kind of hit the reset button for my body, giving it time out from the heavily processed foods I’d been bombarding it with.

And you know what? My skin cleared up, I wasn’t as hungry as I thought I’d be, and I felt better, pure and simple.

So today, I’m talking to the fabulous Annette! Say hi, team!

What I Love – Pure Glow Cleanse Edition

Who are you/what do you do?
My name is Annette & I’m the co-founder of Pure Glow Cleanse and editor of Wellness WA (the latter is currently taking a little nap!). My business partner Jacqueline Forth and I launched Perth’s first juice cleanse delivery business in April 2013 and have been busy getting the people of Perth nourished, detoxed and glowing ever since! I also moonlight at lululemon, selling yoga gear & hitting up yoga classes with my amazing colleagues (best retail job ever!)
Why Perth?
Perth is such an amazing place to be right now. It’s really undergoing a huge transformation and has been for the last couple of years. It’s such an exciting time to start up a business, as there are so many fantastic ideas that exist in the Eastern states and overseas which haven’t quite made it to us yet – so for entrepreneurs there is no time like the present to take a leap of faith and just go for it.
What inspires you?
Goal setting, farmers markets, yoga, dreams of travelling to Portland.
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How did Pure Glow come about?
Both Jacqueline and I wanted a cold-pressed juice company in Perth, and at the time there was nothing available. I’d been waiting for about 4 years for a juice cleanse delivery business to start up here and when she emailed me out of the blue asking if I thought it would be a good idea to start this business, I said yes instantly! From there it’s been a very crazy journey full of challenges, highs, & lots and lots of green juice!
Your dream food day?
Ha! What a great question. My dream food day would start with our Glowing Greens smoothie, I’d then head to Subiaco Farmers Market and enjoy 3 x organic crumpets with honey from Mr Drummond’s Foods (!!!), after this I’d pat some pups and have a snack of Cheezy Chipotle Kale Chips, which at $9 for a small packet is a very pricy addiction to have unfortunately.
Lunch is a Garden Goodness burger at Grill’d, washed down wish a Little Creatures cider, and I’d then go and lie down for an afternoon food-induced-nap for a few hours.
Post-nap it’s time for some Cadbury Furry Friends & then out to dinner at Meeka in Subiaco. If I could teleport anywhere in the world, dinner would be at Millennium Restaurant in San Francisco, consistenly rated the No. 1 vegetarian dining place in America.
Dessert is either apple crumble, churros, or artisan icecream. Then home to bed to most likely have vivid, food-induced dreams!
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What’s the best thing you ate recently?
Probably some yummy pumpkin soup or banana bread made by a lovely friend of mine.
Where do you love to go to eat?
Meeka, Subi Farmers Markets, Lanna Thai, Aisuru. Anywhere with great vegetarian and vegan options.
Where do you love to hang out?
Can I say at home?! I’m usually working 7 days a week so try and get to farmers markets when I can. I also really like Double Double small bar.
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What’s your favourite thing right now?

Now, and always, hounds. I’m also pretty obsessed with acai smoothies right now!

What are you looking forward to?
Summertime, exciting new business opportunities, turning 30!
If you’re interested in trying a cleanse before summer, you can read about other people’s experiences here, here, here and here.

Getting toasty in Mexico

So, this whole Mexican food trend. It’s not going anywhere. Yay for us! There are fewer cuisines that are quicker, easier and more fun to eat and make.

For most of us, Old El Paso is pretty much about as Mexican as we know. I mean, taco night was always my favourite growing up, even though those taco shells snap clean in half at first bite, and the fragments are bloody sharp when they stab you in the gums. Am I the only person that has taco war wounds? Probably.

You can, of course, buy tortillas from the supermarket. I made my own, from here. It’s kinda like making pizza dough, and kind of fun. The original recipe is also completely vegan, so if that’s your thing, take a look.

Mushroom and Lime Sour Cream Tostadas

Adapted from Vegan Yum Yum

Six Corn Tortillas (use the mini tortillas)
Wild Mushroom Filling (recipe below)
Lime Sour Cream (recipe below)
1 Jalapeno Pepper, sliced thinly
Handful of coriander leaves, roughly chopped
1 carrot, thinly sliced
1 cup grated cheese

Wild Mushroom Filling
340g mushrooms (I used oyster mushrooms)
1/4 tsp Salt
1/4 tsp ground cumin
1/2 tsp dried oregano
1 tsp oil
Fresh cracked pepper

Lime Sour Cream
8 Tbsp sour cream
1 Tbs fresh lime juice

Preheat the oven to 200*c

Finely dice the mushrooms. Add the mushrooms to a fry pan over medium heat and after 3 or 4 minutes, add the salt, oregano and cumin, stirring constantly.

Once the moisture has evaporated from the pan, add the oil and mix. Set aside in a bowl.

Place the tortillas on a baking tray, and grease lightly. Bake for about 8 minutes, until slightly toasted.

Mix together the sour cream and lime juice, and keep in the fridge until ready.

Divide the mushrooms between the tortillas, then top with cheese. Place the tray in the oven and switch to grill. Cook until the  cheese melts into gooey cheesy amazingness.

Top each of the tostadas with a couple of slices of carrot, some jalapeño and coriander and a spoonful of lime sour cream. Enjoy!

Baked happiness

Here’s the thing with this time of year. It’s cold (duh), wet (sometimes) and turns me into a bed dwelling house cat. Given that I’m generally opposed to exercise and anything resembling health food, I like my winter dinners to be a little… Indulgent.

This recipe serves two, and it took great restraint on my part not to eat the whole dish in one sitting. Seriously, I’m proud of myself as I get gently reminded regularly when faced with too much food that I actually don’t have to eat it all. I don’t really understand the point of that. It’s there, OF COURSE I have to eat it.

I know risotto is the dish of death on MasterChef, but to me it’s the dish of life. It’s good for the soul, it’s good for warming the body, and, if you throw in some roasted vegetables, maybe just a little bit good for you too. Roast whatever vege is in the fridge – it’s a great way to use up any leftovers. I had pumpkin, cherry tomatoes and capsicum, plus some spinach. ALWAYS add garlic, as the roasting process makes it sweeter, and at the same time a slightly salty taste that I can only describe as awesome. after that, it’s up to you.

I love the idea of Meat-Free Monday, and this is a quick, really easy weeknight meal which is about as effortless-yet-impressive-looking as you can get. Fact.

Roast Vegetable Baked Risotto

From Epicurious

1 tbsp extra-virgin olive oil
1/2 onion or leek, finely chopped
3/4 cup Arborio rice
1/4 cup dry white wine (use more stock if you have none)
2 to 2 1/4 cups chicken or vegetable stock
3/4 tsp salt
Pinch of freshly ground black pepper
1 to 2 tbsp unsalted butter
A handful of washed spinach
Vegetables. Whatever you want, as much as you want. Just dice them small for even roasting. If you need a recipe for that, check here

1) Preheat the oven to 200°C. Roast the vegetables in a roasting tray on the top rack of the oven.

2) Meanwhile, heat the olive oil in a pan over medium-high heat. Add the onion/leek and garlic and cook, stirring, until it is soft.

3) Add the rice and stir to coat with the oil. Stir in the wine and cook until the wine has evaporated, 1 minute more. Stir in 2 cups of stock water, season with salt and pepper, and bring to a boil. Place the rice in a oven proof dish, cover with foil and place in the oven. Bake on the bottom rack during the last 25 minutes of roasting time for the veggies. Most of the liquid should be absorbed and the rice just cooked.

4) Remove the risotto from the oven and stir in another 1/2 cup of stock and butter.

Stir through the spinach until wilted. Serve topped with roasted vegetables and parmesan.

Gettin’ raw

Imagine your favourite ‘I deserve this’ treat, something that you promise yourself to get you through a hard day/workout/sitting through another Sex and the City sequel with your girlfriend. Waffles. And ice cream sundae. A really big, moist, dense slab of chocolate cake with butter cream icing. A burger on a fluffy white bun, with a rich aioli, a side of crunchy, salty chips. A really cold beer.

Now imagine not only not being able to have it, but it making you violently sick, maybe even killing you, if you try to risk eating is anyway.

Welcome to food allergies. And I mean real allergies, not just telling waitresses that I’m allergic to cucumber, even though I just really hate the stuff and don’t want it in my meals.

Growing up, my brother had allergies. Dairy, wheat, sugar. Red apples but not green. Food colourings. Sugar in various forms. Tap water. This, as you could imagine, made life very tricky for my mother. If you thing it’s hard living with food allergies now, imagine doing so 20 years ago! There wasn’t anywhere near the amount of variety there is now. Luckily for my house, J grew out of his allergies with time. Most people are not so lucky.

When gluten-free became the theme for June’s Clandestine Cake Club (we are on page 210 of Scoop magazine! Thanks Renee!), my heart sank. Baking gluten-free isn’t real baking, I thought. Where is the fun in that?

Knowing very little about baking gluten-free, I asked an expert friend (and highly proficient baker) for help choosing a recipe. She sent me one that she’d had great success with. My heart sank a little further. It was not only gluten-free, but almost dairy-free, vegan and raw. What kind of cake is that? Here’s where I need to explain a little bit. The cake is baked, so it’s not raw in a traditional sense, but raw in that it contains nothing processed. No flour, no butter or milk, no eggs or sugar. Nothing that you would traditionally associate with cake at all, actually.

Regardless, I set about making this cake.

Here’s the thing. It was delicious. I’m serious, I wouldn’t lie to you about cake! Really good. Sweet, satisfying and chocolatey. Not only that, but it was thoroughly demolished by the others.

And the 12 other cakes at cake club? All different. All amazing. All cakes that I’d happily order in a café, and wouldn’t know that they weren’t butter laden confections.

Consider me schooled.

Chocolate & Blackberry Cake

From: Green Kitchen Stories

1 1/2 cup walnuts
15 fresh dates
5 tbsp cacao powder (unsweetened)
1 tsp cinnamon
3 tbsp coconut oil or olive oil
4 tbsp apple sauce (unsweetened)
1 cup blackberries (any berries will do)

Chocolate icing:
150g dark chocolate (dairy free or regular)
1/2 avocado
1 tbsp agave syrup (honey is fine also)
1 cup blackberries (for decoration)
a pinch of salt

1) Preheat the oven to 175*c. Blitz walnuts in a food processor until they look like crunchy flour. Add the dates, and process until they are evenly combined with the walnuts.

Add cacao, oil, apple sauce and cinnamon and mix to combine. Carefully combine the blackberries so they don’t break up completely.

2) Press the mixture into a 20cm cake tin and bake for 40-50 minutes. Allow the cake to cool completely on a wire rack.

3) For the icing, melt the chocolate over a pot of simmering water. Mix the melted chocolate into the avocado, agave syrup and salt until a smooth consistency is reached. Pour over the cooled cake, and top with extra blackberries.

Trust me. I know you’re sitting there thinking bleah. I get it. In the interest of full disclosure, I thought it too. But it’s so much better than I expected. I’m not saying swear off the fun stuff (if I ever do say that, shoot me. I’m clearly possessed), but maybe just don’t discount the good stuff.

If you’re interested in perhaps trying to experiment with this kind of food in a way that is real, tasty and completely do-able, check out Carolanne’s Kitchen (the co-instigator of Clandestine Cake Club and our gluten-free inspiration), The Happiness Cocktail by Yaz Trollope and Banana Rawpublic by my gorgeous friend Courtney. If the glow that these women have is any sign of what this kind of eating does to you, well, it can only be a good thing.

Winter is coming

And then that day came that we were all simultaneously expecting and dreading.

Winter is upon us. The cold, the rain, the frosts. Gone are Perth’s beautiful long summer nights, and we welcome the excuse to bundle up and hibernate. Bears have the right idea, with their carb loading and epic nap schedule.

Dinners are turning from grilled meats and fresh salads, to slow cooked delights heartier feasts. Stews, roasts, casseroles and soups are all the order of the season and the season’s vegetables are the best place to showcase winter’s flavours.

My favourite corner of the earth at the moment is the Subiaco Farmers Markets, held every Saturday morning from 8am until noon. Fruit, vegetables, dairy, meat, pastries… Basically, if you’re into food (and real food), you needn’t set foot in Coles or Woolworths again. I’m sure I don’t need to tell how that that’s a good thing. Everything is local, fresh and good. Oh, and did I mention cheap?


I couldn’t resist all the beautiful winter vegetables that were starting to appear in the stalls. Organic tinned vegetables stood in for the things I couldn’t buy; Maggie Beer’s chicken stock actually contains chicken. I make a point of saying this, because many stocks don’t contain the things you’d think they would. All of these beautiful ingredients were going to combine into the perfect winter soup, filling, nutritious and not overly liquidy because I can’t be trusted not to spill it.

Chunky chorizo, chicken and vegetable soup

Adapted from Gourmet Traveller

2 tbsp extra-virgin olive oil
3 onions, diced
1 carrot, diced
2 potatoes, diced
1 chorizo, diced
4 free-range chicken thigh fillets diced
3 cloves garlic, crushed
400g can chopped tomatoes
750 ml chicken stock
1 cup rigatoni or other small pasta
1 cup green peas
2 zucchini, cut into 1cm dice
400g can cannellini beans, rinsed and drained
50g spinach leaves
1 tbsp finely chopped basil leaves
finely grated parmesan

1) Over medium to high heat, warm olive oil in a large heavy-based saucepan. Add onion, carrot and cook for 10 minutes, softening. Throw in chorizo, chicken and garlic and cook, stirring, for 5 minutes or until chicken changes colour.


2) Add tomato and stock to the mix. Season with salt and pepper to taste Bring to the boil then reduce to medium. Cover and simmer for 10 minutes.

3) Add the pasta, zucchini beans peas. Increase the temperature to medium-high and cook, covered, for 10-12 minutes.


4) Remove from heat and add the spinach, basil and remaining olive oil. Serve with grated parmesan and a good crusty sourdough.


Hummus is yummus. Yeah, I said it.

It’s happened to all of us at one point or another.
You promise to make something for an event. A party, office morning tea, whatever. And then life, well, it does what it does, and gets in the way. Something happens, you get busy, you forget.

And then you have a mild panic attack at 9pm on a Monday night, because you remember what you’ve promised. You realise the shops are closed, and you can’t just bring in a platter of cheeseymite scrolls as you have a reputation to uphold.
If you’re lucky, you’re one of those cooks that peers into your cupboard, finds 4 ingredients and brainstorms a glorious, fuss free treat for the masses.

I am not one of those cooks.
At best, I was in trouble. At worst… Lets try not to think about that.

I flicked through a couple of my favourite food blogs, hoping for inspiration. Turns out, the Food Gods were smiling upon me this day. A recipe appeared that was not only fast and delicious, but made from things I already have? This stuff only happens in my wildest dreams!

Let’s be honest, is not pretty. It is, however a crowd favourite, delicious, and good for you. It’s also stupidly simple.
You got a can of chickpeas? You got yourself a gym a dip.
Throw in some sun-dried tomatoes, and you’ve just kicked it up a notch. Simple genius.

Sun-Dried Tomato Hummus

Adapted from ecurry


450g tinned chickpeas, drained
1/2 cup sun-dried tomatoes in oil
1/4 cup olive oil + 2 tablespoon more
3 cloves of garlic
1 tablespoon sesame seeds, lightly toasted (optional)
3/4 tablespoon lemon juice
Red chili flakes (optional)

Roughly chop sundried tomatoes. Reserve the oil and use in place of regular olive oil if you prefer (gives additional flavour, yum!).
Combine all of the ingredients for hummus except for the oil, in a food processor. If you are using chilli flakes, add them here.

Process mixed to a smooth consistency, slowly add the additional 1/4 cup of oil in a steady stream. If it looks a little dry, add a splash of water.

Add salt to taste, and pour over the last of the oil. Serve with crackers, bread, vegetables… It’s hummus, serve it with whatever!
Store in a clean, air tight container.