Eggplants are everywhere in our garden at the moment. I've have had many suggestions on ways to cook them but this is my go too. It is so easy and you can add whatever other greens you have like zucchini or broccoli. This recipe goes great with meat, eggs or zucchini noddles. Little Miss E enjoys the zucchini noodle option, what won her over was that it smells just like pasta when it's cooking. My other favourite is to batter sliced eggplant in egg and almond meal and then fry.

​I love to get lost in a new or even old cookbook on the shelf. When I was on holidays over the summer I treated myself to some new ones, I hadn’t purchased any in a while, as l do find many recipes on the internet. But there is nothing like holding the book in your hands. So I sunk into the cookbooks at Big W, so many chooses but I settled on these 3.

I just had to share this creation from today. The flavours totally satisfied my taste buds, so I hope you enjoy it too. Just add the following ingredients to your bread recipe (for ideas see my gluten free bread post). The bread recipe I used was similar to this Paleo Bread. The flavours complement each other leaving you very satisfied after eating, if your bread has a sweetener use honey as it just adds too the beautiful combination. 

​A beautiful biscuit to accompany any soup, platter of dips and cheese, eggs or salty snack on the run. It is a very versatile recipe as long as the ratio of water to chia seeds stays the same. Regular adjustments I make are:

• change herbs depending on season
• add extra salt and dulse flakes 
• add small portion of almond pulp (from almond milk)
• broth instead of water to increase nutrients

I usually triple the recipe or more, as they store really well in an airtight container for weeks. A stable I try to keep in my pantry at all times. 
Thank you to the beautiful Kim Morrison from Like Chocolate for Woman for this recipe, follow her on Instagram for other nourishing recipes and life moments.