Ramblings & recipes from around the billabong

tash burbury

Coconut Yogurt

Vegan, gluten free Coconut yogurt can be expensive. If you are dairy intolerant or just love the taste of coconut yogurt why not make your own! I love serving mine on top of activated granola or chia cups. It’s super simple, probiotic rich, creamy and delicious.... read more

What are Whole Foods and why should you care?

Eating healthy can be tricky.  For most of us, the discourse around nutrition and diet has come a long way since we zoned out whilst being fed the importance of the food pyramid or meat and two veg.  Yet somewhat lucky and unlucky for us, many people are now zoning... read more

Meditation According to Tash

It feels like such a buzz word at the moment.  Before I did a meditation course, to me, it felt like yet another thing to add to the to-do list. Meditation (according to Buddhism ideology) is basically focusing on one thing.  When practiced regularly, it enables the... read more

Pear and Date Slice

Gluten free, refined sugar free Makes 1 large loaf INGREDIENTS: Slice 1/2 cup x coconut oil, melted 1/2 cup x honey or sweeter of choice 3 x eggs or 3 x flax eggs (3 tablespoons of flax to 2 tablespoons filtered water) 1 tsp x vanilla powder 1/2 tsp x bicarbonate soda... read more

Pesto Mushrooms with Herbed Chilli Oil

Vegan, gluten free, refined sugar free This recipe is so versatile. I make both the pesto and the herbed chilli and just keep them in my fridge and add them to anything really. Dip fresh bread in the oil or add to a salad. Add the pesto to pasta (I recommend buckwheat... read more

Tash’s Ratatouille

Vegan, gluten free, refined sugar free My Mum finally shared her ratatouille recipe and now I am sharing it with the world! A french classic and a dish I lived on growing up. It’s packed with so many veggies and is great as a main or a side dish. INGREDIENTS: 8... read more

Roast Pumpkin Hummus

Ingredients 3/4 cup ice cold water 400g of cooked chickpeas 200g of cooked white beans juice of 1 lemon 1 clove of garlic tsp of cumin tsp of turmeric 1/3 cup of tahini 1 cup of roast pumpkin 1 tsp of salt Method Preheat oven to 180 degrees. Place sliced pumpkin... read more

Seeded loaf

This bread is packed full of nutrient-dense fibre, protein, healthy fats like omega-3 & omega-6, carbohydrates (from nuts + seeds), vitamins and minerals. Free from gluten, dairy, eggs and refined sugar. Ingredients: 1 cup of quinoa or brown rice 1/2 cup ... read more

Stuffed eggplant on leek puree

Stuffed eggplant on leek puree makes 8 serves Ingredients 2 large eggplants 1 cup cooked quinoa (make sure you have soaked before cooking to aid digestion) 1 small red onion diced and sautéed in coconut oil 6 medjool dates pipped and chopped 1 capsicum diced 1/4 cup... read more

Balancing Kitchari

A balancing comfort food, filled with fibre, protein and complex carbohydrates. Kitchari is often given as an Ayurvedic remedy to people who need rejuvenation from chronic exhaustion, poor digestion, or an over-toxic system. This seriously tasty kitchari offers warmth... read more

Morning Elixir

Starting your internal fire with a bang in the morning. Have this hit of health (preferably half an hour before you eat) every morning to help boost start your metabolism, boost your immune system, aid digestion, repair cells, balance your pH, cleans your urinary... read more

Vegan Salted Caramel Slice

Using all Natural Sugars. Dairy Free, Gluten free and Vegan Ingredients: Base 1/2 cup of almonds 1/2 cup of cashews or macadamia (or mixture of both) 1/2 cup of cacao powder 1 cup of soaked dates (soak in boiling water) pinch of salt (preferably celtic or pink salt)... read more

Thai sweet potato paddies

Thai sweet potato paddies Ingredients 3 medium sweet potato grated (skin can be left on if organic) 2 table spoons of coconut oil zest of 1 lime 2 large leaves of silverbeet finely chopped 2 organic free range eggs beaten 1 tablespoon of fresh chopped coriander 2... read more

Raw Tiramisu

Makes 12 slices Biscuit layer 1 cup almond meal 1 cup dried macadamia 1 cup cashews 1 cup pitted soaked dates with 1/4 cup of date water 1/4 tsp celtic salt 2 tbsp melted cold-pressed coconut oil 1 tbsp maca powder 1 tsp of wattle seed powder 2 shots of espresso Cream... read more

Quinoa Salad

Quinoa salad with turmeric and mountain pepper dressing Salad (makes 6 serves) 2 capsicum 1 fennel with long tips if possible 1 cup of cooked quinoa (soaked first and then cooked) 6 generous hand full of fresh organic greens half a purple cabbage 1/4 cup of finely... read more

Raw Carrot Cake

This raw carrot cake is GF, DF, Sugar free and packed with veggies, nuts and natural fruits. Plus its delicious! Ingredients  Make 16 serves Carrot cake layer  1 1/4 cups of almonds 1 1/4 cup of cashews 2 cups of shredded coconut 1 1/2 cups almond meal (or pulp from... read more

Dal-licious Dal

Ingredients  500g of moog dal Home made vegetable stock (or water) Half medium size pumpkin cubed about 1cm 2 carrots diced 1 leek diced 1/4 cup of fresh grater ginger (loosely packed) 2 teaspoons of coriander seeds 2 teaspoons of cumin seeds 2 table spoons of coconut... read more

Zucchini, Fig and Apple Loaf

Makes 1 large loaf Ingredients 1/2 cup of coconut oil, melted 1/2 cup honey 3 eggs or 3 flax eggs (3 tablespoons of flax to 2 tablespoons filtered water) 2 teaspoons vanilla powder 1/2 teaspoon bicarbonate soda 2 1/2 teaspoons aluminum free baking powder 1 teaspoons... read more

Cacao, Berry and Quinoa cake

Another amazing cake from Billabong chef Tash Burbury Ingredients 1/3 cup milk (I used almond) 4 eggs (can also use chia egg replacements) 1 teaspoon vanilla 2 cups of cooked quinoa (make sure you soak your quinoa before cooking for better digestion) 1/4 cup melted... read more
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