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.

The 10th Circle of Hell (perfect for roasting)

I love imaginary winter.

I hate real winter, because I’m useless with the cold. But this pretend winter that’s going on? I can handle this. 

There is, of course, an exception. WHO INVENTED MORNINGS? A terrible idea! It’s early and super extra cold and there’s no coffee and getting out of bed is the devil.  In my not so humble opinion, Dante forgot a circle of hell. Getting out of bed early, when it’s cold, on a weekend. Bah. 

Which is exactly what I find myself doing every Saturday. I get up, and I help Wade sell crumpets at Subi Farmers Markets. Come! Say hi! Eat things! Wait… I’ve gotten side tracked.

At the markets, there is all manner of deliciousness. Burgers and breads, chocolates and chai, pastries and bacon oh my! There’s also a heap of incredible stall holders whom I’ve been very lucky to get to know. I’ve talked about my love of Gingin Beef before, but today, say hello to Macabee Dorper Lamb.

Anthea carries just about every cut you can imagine, so the limit is really your imagination. Also, she’s bloody nice. I couldn’t say no to the mini roasts she sells – I typically only cook for one or two people, and for that purpose, they’re perfect.

Reasons why I love this recipe:

  1. The meat roasts while you make the world’s easiest risotto. Dinner in 30 minutes.
  2. It makes for surprisingly excellent leftovers – if there is any
  3. Cheapest. Side dish. Ever. A bag of frozen peas, stock, rice? $10.
  4. Perfect winter comfort food
  5. Brilliant impress-a-date recipe. You heard me, gentlemen.

Rare Roast Lamb with Minted Pea Risotto

Adapted from Nigel Slater

1 mini lamb roast (mine was approx 340g, and that was enough for 2 people)
1 glove of garlic, sliced thickly

2 medium shallots
1 tbsp olive oil
750g frozen peas
1 litre vegetable stock
1 onion, diced or 1 leek, thinly sliced
150g aborio rice
Handful of mint leaves, finely chopped (optional)
butter (optional)

Preheat the oven to 220*c.

Using a sharp knife, cut small slits into the roast. Stuff the garlic slices into the cuts. Line a roasting dish with baking paper, add the roast, then rub with olive oil, pepper and salt.


Place in the oven and cook for at least 25 minutes if you like your meat rare (and I do), longer if you like it well done. Remove from the oven and leave to rest for 5 – 10 minutes before slicing thinly.

While the lamb roasts, make the risotto. Peel and finely chop the shallots, cooking them in a saucepan in olive oil over medium heat until soft. Add the stock and peas and simmer for a couple of minutes.

Use a stick blender and blitz the peas until mostly smooth – feel free to throw an extra couple of handfuls of peas in after, you want some to remain whole. Leave the soup over a low heat to keep warm.

Finely dice the leek or onion, then cook slowly in butter until soft. Stir in the rice, coating with butter. Add the soup, a ladleful at a time, and stir gentle until absorbed; just like making a normal risotto. The texture you want is tender but with a bit of a bite. Add the mint, if you’re using it.


Taste, season with salt and pepper and if you’re anything like me, whack a big, fat slab of butter on top.

Serve with thinly sliced lamb and extra mint.


Tip: the key to the risotto is using a good, salt reduced stock. When a recipe has so few ingredients, you have to make sure they’re good ones!

P.S. These are my favourite blogs this week:
The Skinny Perth – his new post about Hoi Bo? I was there. Order the chicken rice. You’re welcome.
Beers and Sympathy – I don’t drink beer or watch Parks and Rec. But I now plan to, because it sounds awesome.

All killer, no filler

As I’m typing, it’s raining. This makes me extraordinarily happy. I might have wasted absolutely no time wriggling into a pair of track pants and a hoodie, though I’m having a little trouble finding my knitted socks. All in good time, I suppose. Of course, with the sudden influx of wet and cold comes the need for wintery foods. Cravings wait for no man, and I wasn’t really surprised when I discovered no less than 4 friends delving into soup territory in this same afternoon. Beetroot, pumpkin, pea and ham… My contribution to the souptivities, was carrot.

I know. Carrots, right? Possibly the least exciting of all the vegetables. They’re filler veggies, to bulk up salad or add colour, but not distract from the hero of the dish, whatever it may be. Who goes out of their way for carrots? No one. Why would you?

Here’s what happened. The downside to living in a share house is the double ups. Wade peered into the fridge last week and noted that between the three of us, we’d accumulated 3 kilos of carrots.  What the hell  do you do with three kilos of carrots? Admittedly, he made some amazing carrot muffins, but that only knocked it down to 2.5 kilos. Juicing? That got us down to 1.5 kilos. Hummus dippers took care of half a kilo. And so here we are. Sunday, and soup. Waste not, want not, right?

I know I ask you to trust me regularly. And you’re still here, so thank you for humoring me so far. But for old times sake, trust me on this. I know it looks like baby food, and probably as appetizing. Holy jeebus, this is really, really tasty. Cumin, turmeric and coriander are regularly seen kicking about in Indian recipes and they really shine here. The addition of chorizo is inspired, because who doesn’t love chorizo? All in all, you might just be looking at your new favourite winter soup. Yeah, I went there.

Carrot & Chorizo Soup

From Delicious Magazine

30g unsalted butter
1 tbs olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground turmeric
3 tsp cumin seeds
1kg carrots, chopped
1.25L (5 cups) chicken stock
1 tbs lemon juice
150g chorizo, finely chopped
Handful of coriander leaves, to serve

Preheat your oven to 220*c. Roughly chop the carrots to even sized chunks. Place in a roasting pan, drizzle with oil and season with salt and pepper. Roast for 40 minutes until softened.


In a large saucepan over medium low heat, melt the butter and oil together. Gently cook the onion and garlic until soft, then add the ground coriander, turmeric and 2 teaspoons of cumin seeds until fragrant.


Add the carrot to the pot, stirring to coat with the spices. Pop on the lid and soften for 10 minutes, stirring occasionally. Add the stock, bring to the boil then reduce the heat and simmer for 20 minutes or until the carrot is soft.


Once cooled slightly, blend with a stick blender. Stir in the lemon juice.

In a frying pan, add the chorizo and last of the cumin seeds, stirring until crisp. Squeeze a bit of lemon juice over the lemon while cooking.

Split the soup between bowls and top with chorizo and coriander.


As an FYI, you don’t have to roast the carrots first, you can just throw them in raw if you don’t have time. But I like the sweeter flavour that you get from roasting first.

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!

Beaufort Street goodness.

Who’s excited for the Beaufort Street Festival? Meeeeeeeeeeeeeeeee!

It’s on November 17. Write it down. This year, they’re doing something a little different. Don’t worry! It’s still full of food, fun things, fantastic music and fortheloveofallthatsholypleasekeepthepettingzoo. Can I request that? ALWAYS HAVE A PETTING ZOO.

But this year, there is also a cook book. Yes! The book will be a compilation of recipes, along with stories from the community.

Recipes & Ramblings; A Food Journey from Beaufort Street and Beyond.”

I’ve been lucky enough to help out with recipe testing, feedback and last weekend, I cooked for the actual book. Yes, I cooked things (not my recipes) and they will be in the book. It was pretty fantastic, I can tell you that.

Of course, after a 9 hour day of cooking, I came home pretty damn knackered. But still, a girl’s gotta eat. And what does a girl eat when she can barely keep her eyes open? Something with minimal risk of injury, fire or death.

Luckily, I am exceptionally good at washing dishes.

Polenta is cruelly underrated. Creamy, easy and a great substitute for mashed potato – keep some in the pantry for a quick addition to meat or fish for dinner. I love this recipe for it’s ultimate comfort food status, plus it’s big on flavour, low on ingredients, effort and preparation. It’s all coming up Milhouse.

Mushroom Ragout with Polenta

From River Cottage Vege by Hugh Fearnley-Whittingstall

2 tbsp olive oil
Large knob of butter
650g mushrooms, thickly sliced
1 large garlic clove, finely chopped
Few sprigs of thyme, leaves only, chopped
150ml red wine
150ml vegetable or mushroom stock
Sea salt and freshly ground black pepper

For the polenta
400ml milk
1 bay leaf
Sprig of thyme
A few peppercorns
½ onion and/or 2 garlic cloves, bashed
150g quick-cook polenta
20g butter
1 tsp finely chopped rosemary
20g parmesan, finely grated with extra to serve

To make the polenta, add milk, bay leaf, thyme, peppercorns and onion and/or garlic with 400ml of water in a saucepan. Bring to a good simmer, then remove from heat and set aside to let the flavours come together, about 20 minutes.

Heat 1 tablespoon of oil and half your butter in a large pan. Season half the mushrooms with a good dose of salt and pepper, and then cook, stirring regularly until the juices have evaporated. Throw in half the garlic and thyme and cook for a further minute.  Set aside. Repeat with the remaining butter/shrooms/garlic/thyme.

Throw all the shrooms into the pan, adding the wine and stock. Simmer for 15 minutes, or until the liquid reduces by half.

Scoop out the flavourings from the milk infusion, then bring to a simmer. Pour in the polenta, stirring until smooth. Cook for a minute, then remove from heat. Add the cheese, rosemary and butter, then season with salt and pepper. Go heavy on the salt (yes, you heard me right. Salt. Lots. Go.), it tastes amazing.

Serve the mushrooms on top of polenta, with lashings of extra cheese.

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.