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Bacon Sweet Potato (cakes) with Rocket

This recipe was meant to make sweet potato cakes, but we ended up using a little too much sweet potato so it turned into a kind of sweet potato/bacon/onion fried mash. All the same, it tasted very yummy. If you want to make sweet potato cakes just add an extra egg, or try first grating the sweet potato very finely. It would probably be easiest if you have a food processor grater for the sweet potato, but our mandolin grater worked fine. We served this delectable dish on a bed of rocket and little diced natural Nimbin cheese.

This recipe is adapted from this site.


  • 2 sweet potatoes, grated
  • 4 bacon rashers, cooked and crumbled
  • 1 onion, diced (or 4 shallots sliced)
  • 2 cloves garlic, minced
  • 1 handful fresh parsley, chopped
  • 2 eggs, beaten
  • 1/4 cup coconut flour
  • 1 tbs Cajun spice
  • Coconut oil, for frying
  • Salt and pepper


  • In a hot pan fry the bacon until crispy, then chop it up and set aside
  • Peel and grate the sweet potato and place in a large bowl
  • Add the bacon, onion, garlic, parsley and Cajun spice
  • Lightly beat the eggs and add them to the mix with the 1/4 cup coconut flour
  • Add some salt and lots of pepper and then stir it all together with your hands or a spoon
  • Heat the coconut oil in a pan, and once hot add the cakes to the pan
  • Cook for 5 minutes each side, or until golden brown
  • If it ends up like ours did you can just turn the mix every few minutes until its cooked through
  • Enjoy!

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Borlotti Bean Salad

Last year we celebrated Thanksgiving at our house, and each guest was asked to bring something to share. A friend brought this amazing borlotti bean salad and it was delicious! We had a  family dinner at my sisters house last week  and she asked us to bring along a salad so I got my friends recipe instead of making the usual boring green salad. My friend had added about 70-100g of brown rice to the bean mix, but I just mixed it with baby spinach leaves to make it a little lighter. Oh and this salad seriously tastes even better the next day so no need to eat it all in one sitting. Although its hard not to!


  • 400g canned Borlotti beans, drained and rinsed
  • 1 punnet cherry tomatoes, halved
  • 100g green beans, chopped into 1 inch pieces and gently steamed
  • 1/2 red onion, finely chopped
  • 100g danish fetta (or fetta of choice), crumbled
  • 1 small bag baby spinach leaves
  • 2 tbs parsley, minced
  • 1 tbs mint, minced
  • 2 tsp dijon mustard
  • 2 tbs olive oil
  • Juice from 1/2 a lemon
  • Salt and pepper


  1. Chop the green beans into 1 inch pieces and boil gently for 2-3 mins (don’t overcook the beans, they should be a little crunchy still)
  2. While the beans are boiling drain the borlotti beans and rinse well. Place in a large bowl and set aside
  3. Once cooked to your liking, drain the green beans and rinse under cold water to prevent further cooking. Set aside on paper towel to dry
  4. Chop up the red onion, tomato and herbs and add them to the borlotti beans
  5. Add the cooked green beans and fetta and mix well
  6. In a small bowl or cup mix the olive oil, mustard, lemon juice and salt and pepper and mix well
  7. Pour the dressing over the salad about 1 hour before serving to allow the flavours to soak in
  8. Add the baby spinach leaves just before serving

Zucchini Slice

Zucchini slice is an old favourite of mine, but before making this one I hadn’t had it for years. My mum used to make this all the time with the giant zucchini’s from her veggie garden. It’s one of those quick and easy recipes that everyone should know for times when you want something fairly healthy without too much effort.


  • 3-4 medium zucchini’s, grated
  • 3-4 middle rashers of backon, diced (I prefer mine cooked beforehand so it goes crispy)
  • 4 eggs
  • 1 cup self raising flour (I used half flour and half almond meal)
  • 1/3 cup fresh chopped parsley
  • 1 cup grated cheese
  • Salt and pepper


  1. Preheat oven to 180C
  2. Grease the bottom and sides of a 9×9 baking dish with butter
  3. Grate all the zucchini and place in a large mixing bowl
  4. Whisk the eggs lightly and add to the grated zucchini, mix well
  5. Add the remaining ingredients and mix until combined
  6. Bake in the oven for 30-35 mins or until golden brown on top
  7. Allow to cool before serving

Apple Carrot Salad – AKA What to eat when it’s too hot to eat

Warmer weather can often make you crave something light and fresh and this salad is perfect if you want a light lunch/dinner but you don’t want to cook. It might sound a bit weird, but the flavours mix well and it tastes delicious!


  • 2-3 small carrots, grated
  • 1 stick of celery, sliced
  • 1 apple, diced
  • Small handful of diced cheese
  • Small handful of walnuts, crushed
  • 2-3 spoons mayonnaise
  • Sultanas as desired
  • Bunch of baby spinach leaves or your favourite lettuce


  1. Combine the grated carrot with celery, apple, cheese, walnuts and mayonnaise.
  2. Spoon the mix onto a bunch of baby spinach or lettuce.
  3. Garnish with sultanas and enjoy!