Reusable Makeup Remover Pads

When it comes to makeup, I could not tell you a single thing about the proper way to compose the perfect smokey eye, nor could I tell direct you to the best eyebrow parlour in… More

Winter Vegetable Slaw

The days have become shorter, the evenings darker and the air much colder. Summer is officially over, but why should our diets pool into a carbohydrate feast? Although the winter makes us want to curl… More

Vegan Cheesy Pasta

OH YES. The gap between veganism and comfort foods has officially been bridged. It was only until last year that I discovered the wonders of nutritional yeast. I know, initially, it sounds like something that… More

Butternut Squash & Coconut Soup

It’s cold, gloomy and dark by 5.30pm. You’ve had a long day under the clouds outside and all you are craving is some heartwarming food to eat while you wrap up in a blanket in front of your favourite Netflix show. Have I got your attention yet?

Well, this was me the other day and I came home to this pre-made soup and by the first spoonful I had already been transported to that blanketed bliss I had been dreaming of all day! It’s simple, requires very little effort to create and it is super, SUPER cheap to make. Frankly, I don’t know how you can go wrong. Dip a bit of bread in there, even top it with some coconut cream or avocado.

This soup has no nasties, nothing complicated. In fact, there are about 4 ingredients in total. What you see is what you get, really. The butternut squash is packed with all of those vitamins to help you get through the winter as well as enough fibre to keep your tummy happy and healthy.

I guess you could say this is a variation on your classic pumpkin soup, but I think pumpkin can sometimes be a little overpowering and well, pumkin-y. If you know what I mean? I think butternut squash is far sweeter and so in combination with the coconut milk it is quite a sweet soup that is extremely light and creamy and begging to be paid with some sourdough or a simple dukkah sprinkle. Yes please!!

I think the main selling point of this soup is how affordable it is to make. The squash cost me $3.00 at the vegetable markets this week; the coconut milk cost around $1.20; and then the garlic cloves and spices cost next to nothing when you do the maths. So, essentially this soup costs less than $5.00 to serve approximately 4 people, or enough to meal prep for at least 2-3 meals. Sold? I thought you might be. Anyway, enough chat. Here is the recipe:

INGREDIENTS

• 1 whole butternut squash
• 1 can coconut milk
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tsp cinammon
• 1 tsp cumin
• Salt and pepper

METHOD

• Preheat the oven to 200C.
• Cut the butternut squash into small cubes and place on a roasting tray with the 2 garlic cloves. Cover with oil and season with salt and pepper.
• Place in the oven for approximately 20-30mins until soft.
• Once cooled, add the squash and garlic to a blender with the coconut milk and spices until smooth and creamy.
• Season to desired taste.
• Heat and serve or place in the fridge/freezer for later on.

I told you it was simple! I won’t complicate things by going on about it – but you should really try this one out. Stay warm!!

X

Earl Grey Infused Granola

Good morning!

This unique recipe is actually something I discovered years ago but have only recently begun to make again, so I have taken an old recipe that I had on this blog and revamped it! I love granola but I find some of the shop bought stuff and the stuff you get in restaurants or cafes are so sweet and sugary that I can’t even finish a whole bowl. I guess that you could call this more of a muesli but I think it can be adapted to suit any preference.

The earl grey flavour initially caught my eye for being something quite special. The tea leaves are so fragrant and I love a good cup of tea so really nothing could go wrong. Earl Grey is a very fragrant type of tea and therefore it sort of makes sense that it would be used as a flavour. However, it’s because we associate it with only the hot, liquid type of Earl Grey, we think it strange to see an Earl Grey Sponge or Granola, nevertheless I was pleasantly surprised at the result of this recipe. The granola itself isn’t overpowering and the subtle sweet scent of the tea leaves permeate as the granola cooks and cools, leaving behind a delicious breakfast treat.

I like to switch things up a little for breakfast. One can get quite bored of the typical porridge or toast. As I have said before, I always like to try something new and as I had coincidentally run out of my last batch of granola I thought what a perfect opportunity to whip up a batch of this unique granola.I like to switch things up a little for breakfast. One can get quite bored of the typical porridge or toast. So, if you are a tea lover and want to try something a little bit different for your homemade granola, give this a go!

Ingredients

• 2 earl grey tea bags
• 1 cup boiling water
• 1/4 cup oil (I used coconut oil)
• 3 cups rolled oats
• 1/2 cup dates, finely chopped
• 1/4 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup nuts of your choice
• 1 cup coconut threads
• 1/4 cup chia seeds
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• zest and juice from a small(or 1/2 large) organic lemon
• 1/4 cup honey or rice malt syrup (optional)

Instructions

1. Preheat your oven to 175°C/350°F
2. Let 3 tsp loose leaf earl grey tea(in a tea ball) or 1 earl grey tea bag infuse 2/3 cup of boiling water for 5-15 minutes, depending on how strong you’d like it to be.
3. Mix rolled oats, coconut, seeds and nuts.
4. Mix the infused earl grey tea with the rest of the wet ingredients, except for the dates, in a saucepan over low heat until just melted.
5. Pour the wet ingredients over the dry and mix thoroughly.
6. Spread the granola on a baking tray lined with parchment paper.
7. Bake in the middle of the oven for 30 min or until golden brown. Stir the granola every 10 minutes.
8. Let the granola cool completely on the tray before you mix it with the dried berries and chopped white chocolate. Store in an airtight container in a cool and dry place.

Notes

The granola will still be a little soft when you take it out of the oven but it will get crispy once cooled completely. Serve with almond milk and top with seasonal fruits. It would be so good with fresh peaches or poached pears!! Let me know what you think.

X

Berry Banana and Walnut Crumble Muffins

Personally, I am not much of a baker. I love eating baked goods, that is for sure. However, when it comes to actually baking, the execution never quite meets the vision. On this particular occasion, I seemed to have hit the nail right on the head. This Martha Stewart recipe for Vegan Blueberry Muffins which I modified slightly to add in extra goodies such as the Crumb topping from Minimalist Baker was the perfect recipe combination and produced one of the best batch of muffins I have ever produced. Basically, I am never using another recipe for banana muffins ever again!

On the day of baking these I was craaaaving banana bread and had an abundance of bananas to use. When I find myself with lots of bananas and not enough time to use them, I love to either freeze them for smoothies or making banana bread. However, in the past my banana breads have been good but either too dense or not full of flavour as I like them to be.

I loved this recipe because it took under 15 minutes to prepare and the bake was absolutely perfect. That is hard to find when you use any vegan recipe because many of them require unconventional ingredients that a student with limited resources and cupboard space like me will very unlikely have on hand.

INGREDIENTS

Makes 12 muffins.

For the muffins:

• †2 cups plain flour (can used 1 cup wholewheat or GF), a little extra for coating blueberries*
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/3 cup coconut oil (I used olive oil)
• 2 bananas, mashed
• 1 tsp vanilla extract
• 1 cup almond milk, room temperature
• 1 cup frozen berries (fresh works too!)
• 1 cup walnuts, chopped

For the crumb:

• 1/4 cup granulated sugar
• 2 tbsp plain flour
• 3 tsp rolled oats
• 2 tbsp vegan butter (or coconut oil)

METHOD

1. Preheat oven to 180C. Line a 12-cup muffin tin and brush with oil.
2. Whisk together flour, baking powder and salt in a medium-sized bowl.
3. In another bowl, whisk together the granulated sugar, mashed banana, oil, almond milk and vanilla.
4. Stir wet ingredients into the dry until just combined.
5. *If using frozen berries, coat them in approximately 1 tablespoon of plain flour to avoid excess bleeding while baking
6. Fold in the berries and walnuts into the mixture.
7. Combine the crumb ingredients together until they bind together to resemble a crumb.
8. Divide batter among the cups and top with lots of crumb mixture.
9. Bake until light golden for approximately 20-35 minutes until springy to the touch. Let cool for 5 minutes and transfer to a wire rack to cool completely.
10. Serve with peanut butter or chia jam.

Matcha Breakfast Trio

Last month, I was lucky enough to be acknowledged by Masuta Matcha, a company which provides top grade match to Australia and New Zealand. They shared my Matcha Bliss Balls and Matcha Smoothie Bowl recipes on their own website which was very exciting for little old me. This acknowledgement really boosted my confidence with my Instagram food blog and I thought that I would share some of these recipes (and an exclusive on the contents of my slowly-developing eBook) with you guys in celebration of this fantastic antioxidant-packed powder.

Some of you may be wondering what matcha is, so I will give a quick low-down on it. Matcha powder has been around for thousands of years, used in China originally but later coming out of Japan too, but has only recently been highlighted as a superfood in the healthy eating sector. It is essentially finely ground green tea leaves initially drunk by Zen Monks for mental alertness and also for its calming effect upon the mind.

For us, we reap the health benefits from this super-nutrient to enhance our abilities to conquer each day effectively and successfully. Basically, this stuff is super good for you and you should check it out. To name a few, matcha has the ability to enhance concentration and focus, boost your metabolism and immune system and provides a punch of antioxidant and cancer-fighting properties to help detoxify your body so that you feel brand new every day. Funnily enough, it is really easy to incorporate into many aspects of your life too, but my favourite is through breakfast! My favourite meal of the day and by far the most versatile.

Now, the taste is something that you will get used to but I have found ways to get past the deep earthy flavour, exactly like when you leave a green tea bag to steep for too long. For example, in my Matcha Latte recipe, the hack is to add a little sweetener into the milk or into the matcha mix, which will also help to separate the two mixtures and create that really cool layered effect. Moreover, for smoothies and meals incorporating matcha I used banana to not only provide a thicker and creamier texture but give the flavour a natural sweetness to compliment the grassy matcha taste.

Now, this is a nutrient that is definitely not admired for its taste. It is profoundly … green tasting. If you are into your green juices and kale smoothies, then perhaps it will be easier to get used to but I have found that it only requires a small amount of the fine powder to colour and flavour the food without skimping on the many health benefits.

Anyway, enough about it! Let’s get into these recipes.

Quick Iced Matcha Latte

This iced beverage is fun to make and a nice change from your average tea or coffee.

INGREDIeNTS

Serves 1

• 1 tsp matcha powder
• 1/2 cup water
• 1 1/2 cups plant milk (I used almond)
• 1 tsp sweetener/sugar
• Ice

METHOD

• Prepare a glass and fill it with ice.
• Prepare two separate bowls (or jars if you have any spare, this will product a better laying result).
• Place the plant milk and sugar or sweetener in one jar and the matcha power with the water in the other.
• If you are using a bowl, you will have to make sure that the matcha powder and sugar are fully dissolved in their respective liquids.
• If you are using jars, shake each jar for a minute or two until the contents are blended.
• Pour the milk into the glass of ice, carefully followed by the matcha mixture and it should produce a cloud of green in your white milky base (which is super cool to watch!)
• Stir and enjoy!

Matcha Banana Pancakes

This is actually one of my favourite pancake recipes to date. They turned out so well and the combination of banana and matcha was actually really tasty. Call it a spin on your classic banana pancake recipe. So, if you fancy something a bit different, give this a go!

Serves 2

INGREDIENTS

• 1 large banana, mashed
• 1 tsp matcha powder
• 1 tsp vanilla extract
• 1 cup non-dairy milk (almond, coconut, rice etc.)
• 1 cup self-raising flour
• 1 serving of your preferred protein powder
• ¼ tsp cinnamon
• 1 tbsp coconut oil

METHOD

• Whisk together non-dairy milk, mashed banana and vanilla extract. Set aside.
• In a separate bowl, mix remaining dry ingredients.
• Incorporate the dry ingredients into the wet, mix until just combined. Add more non-dairy milk if batter appeard too thick.
• Melt coconut oil in a non-stick pan over medium heat, or use a griddle.
• Add a quarter cup of the batter into the pan. Flip once bubbles have formed and popped (approximately 2 minutes per side).

Matcha Green Smoothie Bowl

For a small while I got really into my green smoothies in the morning. The thing I love about a morning smoothie is that you can smash out at least 2 of your 5-a-day, include as many supplementary and additional nutrients and superfood powders as you like and even get an extra boost of protein before you have even left the house! It’s a no brainer really. Having tried this again, I tweaked this recipe slightly from that posted by Masuta Matcha.

Serves 1

INGREDIENTS

• 1 large banana
• 1/2 cup frozen pineapple
• 1 handful of kale
• 1 tsp matcha powder
• 1 cup plant milk
• 1 scoop vanilla protein powder (optional)

METHOD

Blend and serve with extra banana slices and peanut butter drizzle!

X

Vegan Vanilla (Freezer) Slice

Happy Hump Day.

Today I did a little raw baking in my spare time and continued a bit of experimentation with my ice cream slices. Previously, I have tried to create affordable versions of the vegan slices we all admire on Instagram. In doing so, I have attempted to remove the expense of cashews, coconut oil and vast amounts of complex ingredients you can only find in large supermarkets rather than the good old local. True to my “affordable, student-friendly” lifestyle, I have compromised and created and coined my ‘Freezer Slice’ the next-best thing to not break your bank but maintain that Instagram aesthetic.

Compromise comes with change. The cheesecake-like texture I have been trying to develop with simple coconut cream has resulted in a mixture either too runny or rock hard. My solution: patience. The flavour is all there and the creaminess upon consumption is simply delicious. My hack is to leave the slice to warm up a little out of the freezer and when you bite into it there is a cross between a creamy ice block and a bliss ball. Better yet, if you leave them in the fridge overnight, they are so creamy and gooey when you bite into that first layer. It will just MELT in your mouth.

It is the perfect summer cool-down snack and a wonderful little treat without any of the guilt and packing an extra protein punch. Also, by removing the cashews, the fat content drops significantly, making it a less calorific snack! Win-win all round. These will travel relatively well but not in hot temperatures, that might be risky given the high content of coconut cream which will melt in the heat.

Creative idea: serve on popsicle sticks as ice blocks. I just thought of this and now I am kicking myself that I didn’t think of it before I made these!! So, if you try it this way definitely let me know how it goes because I think that this would actually work better as a way of eating it.

I have also made these with chocolate protein powder and they are also amazing. Find the recipe on my Instagram page, which you can explore from the home page!

INGREDIENTS

Crust

• 2 cups oats
• 1/4 cup peanut butter
• 1/2 cup dates, soaked
• 1/4 cup cocoa powder
• 1 tbsp coconut cream
• 1 tbsp vanilla extract
• Pinch of salt

Filling

• 1 can coconut cream, refrigerated overnight so solid at the top
• 2 heaped tbsp vanilla protein powder
• 1 tbsp vanilla extract
• (if you want to add any cashews in, go for it!)

METHOD

1. Blend crust ingredients together until it forms a dough. Press dough into a lined pan and place in the freezer while you make the filling.
2. For the filling, empty the solidified coconut cream into a metal bowl. Then, gradually add in the protein powder a bit at a time, mixing as you go.
3. Finally, add the vanilla extract and whisk until all lumps are gone.
4. Pour filling on to the crust layer and freeze for up to 2 hours.
5. Carefully slice with a warm knife.*
6. For the topping, melt dark chocolate and pour on top. Place back in the fridge to cool.
7. Before serving, leave the slices out for about 15-20 minutes to soften slightly.

*If you want to cut it with straight edges, it will require a warm knife a lots of patience. Slowly slice in the direction you desire and work at it until you reach the soft crust layer. Alternatively, make this recipe in a muffin tin so that you have the advantage of ready made moulds!

Vegan Chocolate Chip Cookies

Being a conscious and healthy eater is all very well but I think in the scheme of things we forget that we are human. Humans make mistakes, humans are creatures of imperfection. We aren’t always fit, toned and healthy in body, soul and mind. However, we are also the creators of the humble chocolate chip cookie. This is definitely not a flaw in human creation. Cookies can be often overcomplicated by the addition of various spices or dried fruits, sprinkles or even macadamias and white chocolate. Although these creations are delicious, the classic chocolate chip cookie can never be outdone in the cookie world. Transferring over to a dairy free diet, the classic chocolate chip cookie was not an option for me. Therefore, living such a lifestyle, I ventured to find another version of this sweet treat. Guess what? I found one, and it is really quite good.

The general components of a cookie are the fat (usually butter), sugar and flour. These are the essential pillars of all baked goods. This leave great scope for experiment with all of the new flours, alternative fats and sugar-free sweeteners going around. Nevertheless, I stick by my word. I like to keep my baking simple. Real. When it comes to baking, I went through years of experimenting with raw ingredients and admittedly, half of the time I was not successful. I would watch my family cringe at the taste of my very earthy and sugar-free treats, most of which I would end up eating myself so as not to waste them. As a result, I like to keep my baking simple when I am short of fancy ingredients. Due to the lack of exotic ingredients like coconut sugar in my cupboard and the stringent student budget that bars me from buying vats of coconut oil, I have stuck to the traditional cookie ingredients. I have varied the fat content to suit my own preference. In turn, I have created what is still quite a refined cookie and by no means “healthy”, but one which does contain healthier fats and is completely egg and dairy free. Note that the self-raising flour was the only thing I had in the ways of baking powder/soda in the house but using it actually created a really fluffy and chewy cookie and I don’t think I will ever look back now.

Ingredients

Yields: 12-15 cookies

• 1/4 cup peanut butter (i sued my favourite Fix and Fogg brand)
• 1/2 cup applesauce* ( made from 1 apple, 1 tsp lemon juice, 1 tbsp cinnamon)
• 1/2 cup oil of your choice
• 3/4 cup organic granulated sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 1/2 cups self-raising flour
• 1 tsp salt
• 1 cup dark chocolate chips (vegan)

Method

1. Preheat the oven to 180C. Begin by making the applesauce. Diced the apple and add to a small pan with the lemon juice, cinnamon and a few tablespoons of hot water. Cook until apples are soft and can be crushed into a smooth sauce, you may otherwise use a food processor.
2. Mix the wet ingredients together until combined in a large mixing bowl.
3. Mix the dry ingredients until combined. Add to the wet ingredients until combined. The mixture may be crumbly at first, keep going.
4. Add in the chocolate chips.
5. Take a tablespoon amount of the mixture and add to a lined baking tray. If you like your cookies nice and fluffy, don’t press the mixture down. Otherwise, flatten them slightly. They will rise a small amount.
6. Bake for 15 minutes or until golden brown. Allow them to cool slightly on the tray before transferring to a wire cooling rack to cool completely.

And that’s it. The vegan cookie recipe that is arguably my best yet. Not overcomplicated, not free of all things refined, but still a wholesome and crowd-pleasing cookie. My flatmates can confirm.

Until next time…

X

Minestrone Soup

Of all of my recent recipes, this one was a massive hit at home and with friends abroad. Why? It is incredibly easy and simple enough to whip up without going out to the shops for ingredients. The basis of Minestrone is a tomato soup with pasta and vegetables. I always had a bad impression of this dish. I thought it was quite a dull recipe without potential. I was so wrong. Having now created it myself I realise that it is a versatile and delicious one pot wonder and heart warmer that can be whipped up in less than 30 minutes and devoured in less than 5. It’s cheap to make, takes no time at all and there is practically no washing up to be done once you have finished. What more could you want? This one will definitely be found under my affordable meals category.

Traditionally, Minestrone soup has cannellini beans, celery and carrot along with the usual tomato and pasta. I have taken it upon myself to shake things up and swap a few things out and replace it with my own twist. In particular, I think that this recipe has the advantage of providing a skeleton to any delicious creation. I elected to swap cannellini beans out for black beans and chickpeas; removing the celery (because I am not partial to cooked celery) and throwing in a big bunch of kale and capsicum. I sadly had no carrot at the time of making thing but would definitely add it in next time I make Minestrone. What I am trying to get across is that you can make this soup just the way you like it by retaining the base flavours like tomato and switch up the legumes, the pasta style and perhaps replace the kale for spinach. That being said, I fell in love with my version. Each to their own! So, I will provide the skeleton to your very own creation. Here goes…

Ingredients

Serves 5

• 2 tbsp oil
• 1 onion, diced
• 3 x garlic cloves, minced
• 1 x red pepper, sliced
• 1 x carrot, diced
• 1 tsp paprika
• 1 tbsp mixed herbs
• 2 x bay leaves
• 3 cups vegetable stock
• 1 can black beans
• 1 can chickpeas
• 2 x cans diced tomatoes
• 1 tbsp balsamic/red wine vinegar
• 2 cups kale, chopped
• 2 cups spiral egg-free pasta
• Salt and pepper to taste

Method

Heat oil in a pan. Add garlic, onion, paprika and herbs. Cook until softened. Add the pepper and carrot and cook until soft. Once softened, add in the canned tomatoes, beans, 2 cups of the stock and pasta.

Place in the bay leaves and vinegar and let boil. Add the final cup of stock as the soup boils down to suit your favourite consistency. Cook until the pasta is al dente, then add the kale to soften it. I advise cutting the ribs of the kale out, but if you like the extra crunch keep it in!

Serve and enjoy!

Coconut, Chickpea & Kale Salad

One advantage of living down the road from the location of the Sunday Markets is that I can stock up every week on my essentials and even experiment with new ingredients. Before now I was slightly apprehensive about kale. I felt as though it was too strong, almost too bitter. However, last Sunday I stumbled upon a big bunch of kale for $1 and I bought it purely for it’s price and decided to give it a second chance. Since then, I have discovered the tricks to making kale more palatable and generated a new recipe of my own that I have fallen in love with.

It’s exciting to start developing your own recipes and your own flavours. The freedom of having my own space and my own kitchen and ingredients has facilitated my own experimentation. Given that I am currently working full-time as a waitress, I have little time in the mornings to make a decent lunch and can be too tired at night to make something new for each day. So, I began to cook in bulk. This is where the big bunch of kale came in handy.

Ingredients

Serves 5

Salad

• Bunch of kale, chopped, de-ribbed and massaged*
• 1 can chickpeas, rinsed and drained
• 2 cups brown rice, cooked

Coconut Dressing

• 1 can coconut cream, refrigerated overnight (using the cream on the top only)
• Juice of 1 large lemon
• Zest of 1 lemon
• 2 tbsp oil
• 1 tsp cumin
• 1/2 tsp chilli powder
• 1/2 tsp salt

Method

Place kale in a large mixing bowl. Start by massaging it. *This means, using your hands, grab the kale in your hands and squeeze or knead it. This will reduce the crunchiness of the kale, it will turn a darker shade of green and become silkier. This makes it easier to eat raw in a salad.

Once massaged, add the chickpeas and the brown rice to the kale. To make the dressing mix the thick coconut cream and other dressing ingredients together until well combined. Add salt and pepper to taste.

Pour the dressing slowly on to the salad mix. You may not want to use all of the dressing, it makes quite a large amount, so don’t add it all at once. Much of the liquid will be absorbed by the rice when left overnight, but you want to avoid too much liquid in the salad. Serve immediately or leave overnight in a jar or tupperware.

This salad combines many of my favourite flavours in one dish. I am in love with anything containing coconut cream, chickpeas, brown rice or cumin. I thought I might as well try and mix these with my abundance of kale. I set out to create a salad composed of these flavours that would retain it’s flavour and shape over the next few days. This is where kale trumps lettuce and spinach as a leafy salad green. Kale holds it’s shape much better than the latter and doesn’t become soggy or floppy. This meant that I could mix my dressing straight in with the salad jar and leave it in the fridge to grab the next morning. Win!

X

Tongariro Alpine Crossing

This hiking track will blow you away with stunning views and put you to the test!

New Zealand offers an astounding array of natural wonders. The South Island often gets a lot of attention for it’s beautiful mountains, fiords and glaciers. Don’t get me wrong, it is out-of-this-world beautiful. However, the North Island harbours certain wonders that mustn’t go unnoticed by any avid traveller. The Tongariro Alpine Crossing is among of one the most popular hiking tracks in New Zealand and makes up one of country’s Great Walks, the Tongariro Northern Circuit, taking only one day to complete.

It is approximately 19.4km from start to finish and takes around 6.5 hours to complete. During this time, you will encounter all kinds of terrain, views and weather conditions. First, you enter the car park and begin on this long wooden track into the valley (see above). On your right is the largest volcano within the area, Mt Ngauruhoe, standing at 2,291m. Others may know this one as Mount Doom from Lord of the Rings. This vast landmark stands as a reminder that you are walking through an active volcanic area, a somewhat eerie and exciting idea. Secondly you will encounter the Devil’s Staircase. It does what it says on the tin. These series of steps will test your fitness level and your will to live. Instead of being a continuous set of stairs, the groupings of steps are separated from one another, drawing out the whole experience a little. Nevertheless, upon reaching the top and looking down into the South Crater it all becomes worth it.

Dust clouds of the South Crater at 1650m above sea level

Entering the South Crater – the “steaming moonscape” as Wikipedia calls it – dust will swirl around you, making your vision. One thing I can say about this hike is that you will have so much dust in your hair, your clothes and don’t expect to have your shoes the same colour they were when you started.

Following this is another climb towards the Red Crater. This is where the climbing gets serious. In particular, the sheer volume of people doing the hike alongside us make the experience of climbing towards the top west side of Mt Tongariro all the more taxing. At one point, I found myself on the edge of a ridge in a line waiting to climb up further, sheer drops to my left, large rocks to my right. Despite the fierce winds and the life-threatening cliffs, the spectacular view at the summit made all of the previous struggle worthwhile.

Note that we did the walk in January which is during peak time for the walk given the conditions are more favourable in summer. The winter walk requires much more intense preparation and equipment, so keep this in mind when planning your trip.

Highest point: The Red Crater at 1886m high

Looking down from the highest point, you can see the bright pools known as the Emerald Lakes. Accompanying this view is a steep scree which you must walk down to continue the track. There is the option to turn back towards the starting place, yet I can’t imagine going down towards South Crater is any easier than going up from it. For those who don’t know what a scree is, it is basically a downward facing slip of unstable rocks and earth. We saw many people falling down, tiptoeing towards the lakes and generally crawling down the hill like young toddlers. It was all quite hilarious, even when I comically slipped over right onto my back and gave myself a winning hip bruise. Top tip: have a hand to hold or step sideways and take your time!

I will stop at this point to let you in on a few top tips to survive this walk. In general, you will need the following things for the summer walk:

• Water bottles (or a Camelbak)
• Walking boots or sturdy trainers
• Sunglasses and hat (one that tightens, trust me!)
• Suncream (you won’t regret it!)
• Packed lunch
• A rain jacket or wind jacket
• Jumper (I found this incredibly useful as the wind cut icy daggers into my skin atop the mountain)
• Backpack (to put everything in!!)
• Breathable clothing – wearing jeans and shorts is not ideal. If you fall, you may scrape yourself and jeans are very impractical for this kind of walking.

The Emerald Lakes

This downward segment of the walk marks the halfway point. From here, the walk is relatively easy. That is, in comparison to the first bit. Perhaps take a break here, nibble at your packed lunch and admire the natural phenomenon that is the Emerald Lakes. Before you start packing your swimming gear, note that these are not safe to swim in due to the high levels of sulphur found in the water.

From the Blue Lake onwards the walking conditions return to the tussocks of Mt Tongariro’s northern flank. This long and winding descent towards the end of the track seems to go on forever but will take approximately two hours. At this point I couldn’t tell whether I was more exhausted after the Devil’s Staircase or this dizzying descent. As per the rest of the track, the views were stunning. Admittedly, we were incredibly blessed with beautiful weather that day, providing us with these outstanding views. During the final 20 minutes of the walk the track is submerged by trees and follows a stream down to the carpark. This allows for you to cool down and appreciate the forms of New Zealand’s hidden beauty.

By the end of the walk, our feet were sore but we very proud of ourselves. Having begun the walk at around 8.30am, we finished just before 4pm. It was interesting watching the kinds of people doing the walk. People from all walks of earth were there doing this walk with us. Americans, Southeast Asians, Australians, Europeans etc. The walk itself has a reputation and this was clear by the hoards of people that did the walk with us that day.

I would rate this walk a 10/10 for spectacular views. A 10/10 for giving us beautiful weather but a 3/10 for windburn and knotty hair (joking, really). I highly recommend this walk for anyone keen to see a bit more of New Zealand from a different perspective. Definitely include this one in your itinerary if you are coming to the shores of NZ.

X

Vegan Caramel Slice

I regularly find myself having a sugar craving and then find myself stumped when my cravings go beyond dark chocolate or a piece of fruit. For those who often find that sweet treats like many muesli bars, chocolate bars and caramel slices are stuffed with dairy, here is your saving grace. It’s sweet, it’s creamy, it’s crunchy. This vegan caramel slice oozes goodness…literally. The ironic part is that I doubt these are any less calorific than your average chocolate bar, but the best part is that you can be the smug person knowing everything in this bar is naturally sourced, relatively healthy and arguably tastes better than whatever chocolate bar the person next to you is eating. No refined sugars, no artificial additives or preservatives. Basically, the holy grail of all vegan raw treats.

Inspired by the Coconut Bowls Raw Caramel Slice (taken from Healthy Luxe), this recipe contains a big punch of healthy fats, proteins and antioxidants to fuel you through any day. Top a smoothie bowl with a small square, snack on them for lunch or wow your dinner party guests. The recipe I have formulated is designed for those who don’t have much of the unconventional baking ingredients and have tried to make a more budget version so as to appeal to fellow students like myself who struggle financially to afford the macadamia nuts and find ingredients like Buckinis in a small city like Wellington. So, here is my version. Equally delicious, but perhaps a little more affordable and less complex.

Ingredients

Base layer

• 1/2 cup Oat flour
• 1/4 cup Ground Almonds  
• 1/3 cup Desiccated Coconut
• 2 tbsp Coconut Oil
• 1 tbsp Maple syrup
• 2 tbsp Boiling water

Caramel layer

• 1 cup Dates (pitted, soak in warm water for a few minutes to soften) 
• 1 cup Cashews
• 2 tbsp Coconut Oil
• 1/2 cup Hot water
• 1 tbsp Peanut Butter
• 1 tbsp Maca Powder (optional) 
• 1 tsp Vanilla Bean Powder (I used Vanilla Essence)
• 1/4 tsp Salt

Chocolate layer

• 100g dark chocolate, melted

Method

1. Combine all of the base ingredients in a blender until it starts to stick together.
2. Press into the base of a greased and lined baking tray and place in the fridge.
3. Combine all caramel ingredients in a high-power blender, blend until smooth and creamy. 
4. Spoon on top of the base, spreading evenly.  
5. Place in the freezer until fairly firm. 
6. Spread melted chocolate on top of the caramel.  
7. Return to fridge for another 10-15 minutes to allow chocolate to set. 
8. Using a sharp knife, cut into small slices or squares, serve and enjoy.