Raw Ferrero Rochers


Oh dear. It seems I have an obsession. But I think it’s a healthy one this time! For anyone who follows me on Instagram, they may have seen that I was given the greatest gift anyone could ever receive on their birthday – a stash of products from the latest Mayver’s Food range! If you don’t know about Mayver’s, they are an Australian company who makes raw seed and nut spreads (among some other things) that are completely natural and functional – that means they are good for you! I have six products from their range so far and all of them are AMAZING. Consequently I’ve been going hammer-time in the kitchen, spreading, mixing and dolloping Mayver’s goodness on pretty much anything. Now, it should be noted that while these products are totally raw, they are definitely not fat-free or low-calorie. Personally, I don’t really believe in calorie-counting if you are eating natural, clean, pure foods so I am a massive advocate for this brand, especially if you’re using it to replace highly, processed, sugar-filled foods that are devoid of nutrition.

Which leads me to this awesome recipe! It’s my take on Ferrero Rochers (which I absolutely love but know that they aren’t the healthiest treat in the world). If you liked the previous post ‘Chewy Choc Peanut Slice’ you will see that this is just a variation on that, and so you can experiment with your own flavours if this doesn’t take your fancy. I adore how these balls turned out and they are sure to satisfy any sweet cravings, trust me!

Enough rambling, here’s the recipe!

Raw Ferrero Rochers (makes about 11 balls)


6 heaped tbsp chia seeds

3 heaped tbsp cocoa powder or raw cacao powder

3 tbsp almond meal

1/2 cup Mayver’s hazelnut & cacao spread

1 tbsp honey (more if you like it really sweet)


Mix all the ingredients in a bowl until it makes a thick paste. Roll the mixture into small balls and place on a baking tray lined with baking paper. Refrigerate until firm. Eat!

Note: These raw balls would have looked cute presented in some gold tin foil but all I had was some silver metallic paper which I crushed up in my hand to give it a crinkly effect. They would also look great in some super mini patty pans which you can buy from homeware/kitchen stores 🙂


Vegan Burrito Bowls with Lime Rice

No cheese! And it still tastes good!

No cheese! And it still tastes good!

I have to admit – a lot of my recipes have a solid foundation in pure laziness. This recipe is a perfect example! I had all the ingredients I needed to make burritos but I was too lazy to make the tortillas from scratch like I’ve done in the past. Solution? Chuck all the ingredients into a bowl and make a burrito salad! The only extra addition required is some basmati rice for an extra carb hit. You can omit this if you are watching the calories but I’m asian, so I can never so no to rice! If you want to make this meal completely clean, I would suggest you swap the refried beans over for canned black beans and add some avocado 🙂

Warm Burrito Bowls with Lime Rice (Serves a hungry 1)


1/2 C Basmati Rice

1 lime (plus an opptional extra lime for garnish)

1/4 can of vegetarian refried beans

Jarred jalapenos (use as much as you like)

1/2 corn on the cob, boiled and kernels removed (alternatively, used canned corn kernels)

6 cherry tomatoes, quartered

Chopped Lettuce & baby spinach (as much as you like)

Fresh coriander to garnish


1. Cook rice by absorption with the juice of one lime added to the water. If you want your rice to be crunchy, let it overcook slightly.

2. While the rice cooks, heat up your beans and corn.

3. Assemble your burrito bowl! First add rice, then your greens, corn, tomatoes, jalapenos and a dollop of beans. Garnish with lime and coriander. Add avocado if you have some. Enjoy!

Spelt Spirals with Green Olive and Rocket Tapenade


I absolutely love warm, comforting and decadent food during winter; there’s nothing like being rugged up on the couch with a bowl of hot soup or a mug of tea to make you appreciate the colder months. But, being out of soup and too hungry for a tea, I decided to turn to something that ticks all the satisfaction boxes – pasta.

Now don’t run away! Carbs are scary, I know! But guess what, they’re not so bad if you don’t intend to eat a serving for four.  When I do eat pasta, I try to choose the wholemeal types. They retain more of the nutrients than white pasta and lead to a steady release of energy. However, today I decided to brush up on my food product knowledge and try out this spelt stuff that everyone seems to be going on about. I actually don’t know much about spelt but I do know that if you mention it enough times, I will apparently buy it. Damn you, marketing geniuses! Is it healthier for me? I have no idea. It’s part of the wheat family and yes, it contains gluten. Sounds like regular pasta to me but hey, I’m willing to try it and see what happens.

The recipe I used came straight off the San Remo pasta box (slightly modified) and I happened to have some leftover green olives and anchovies sitting in my fridge so it made perfect sense! Now, the health conscious among us might freak out a little at the amount of oil that is being used to make the tapenade but I assure you, you’re not going to become miraculously obese after eating this. In fact, I only used 2 tablespoons of tapenade to flavour my pasta and it was more than enough! The recipe does include full-fat cheese so if you want to reduce the calories, you might choose to remove it or substitute it with a low-fat parmesan cheese.

The flavour of this dish is amazing! And it’s a great way to get an extra couple serves of veggies into your day if you pile the pasta onto a generous bowl of rocket and baby spinach. Check out the recipe below 🙂

Spelt Spirals with Green Olive and Rocket Tapenade (Serves 4)


250g Spelt pasta spirals

1 cup pitted green olives (I used stuffed pimento olives and it worked out fine)

2 cups of mixed baby spinach & rocket

1/2 cup grated pecorino cheese

3 anchovy fillets

1 tsp capers

Juice of 1 lemon

1 cup olive oil

2 cups of mixed baby spinach & rocket (to serve)


  1. Cook pasta as per packet directions.
  2. Place olives, rocket, pecorino cheese, anchovy fillets, capers and lemon juice into a food processor and whizz it up til combined.
  3. Add olive oil gradually until it forms a paste consistency. This is your tapenade.
  4. Strain pasta. Fill a bowl with 2 cups of mixed baby spinach and rocket.
  5. Serve a 1/4 of the cooked pasta in one bowl, topped with 2-3 tbsp of tapenade and finish with a grating of pecorino. You should have enough left over to serve 3 more people (and probably have some tapenade leftover).
  6. Eat!