Rachel's Fit Kitchen

plant based + tasty + easy

Tri Color Humus


Wow your friends with these super colorful and healthy dips! They are super easy to prepare and make a fun alternative to regular hummus.

3 cups canned garbanzo beans/chick peas, drained
1/2 cup tahini
1/3 cup olive oil
3 cloves garlic, peeled
1 tbsp ground cumin
Juice of one large lemon
Salt and pepper, to taste

Mix-ins ingredients
2 tbsp pesto
1 tbsp ground turmeric powder
1/2 cup cooked beets

1. Place all humus ingredients into a high powered blender and blend until smooth and creamy.

2. Divide ingredients evenly into three bowls.

3. Return 1 portion of humus to the blender and add pesto. Blend until well mixed. Transfer to a bowl ready to serve. Repeat this process with turmeric and then with beet.

Serve your colorful humus dips with bread sticks, pita chips etc.


Thai Green Curry

I’ve been hooked on Thai food since I was a child! I love the fragrant curries, soups and noodle dishes so much that I’ve made several trips to Thailand to taste this delicious cuisine first hand… and of course I had to do some cooking lessons! This recipe for Thai Green Curry is the exact one I learned to cook while I was there. To make this recipe yourself at home, make sure you take a trip to your local Asian grocer to buy all the fresh ingredients. You really can’t beat the taste of fresh galangal, kaffir lime leaves, lemongrass and Thai basil!


2 tbsp Thai green curry paste (see recipe below)
4 Thai eggplants or 1 large japannese eggplant, chopped
1 cup coconut milk
1 cup clear vegetable broth*
4 kaffir lime leaves
3 tbsp vegetarian ‘fish’/umami sauce
1-2 tbsp palm sugar, finely sliced or grated
1 cup green beans, trimmed
1/2 cup lotus root slices**
1 cup tofu puffs, chopped

1. Spray a large pot with cooking oil. Over low heat saute curry paste, stirring constantly for 2 minutes.

2. Add eggplant, cook until golden brown on both sides.

3. Add coconut milk, vegetable broth, kaffir lime leaves, vegetarian fish sauce and palm sugar. Increase heat and bring to the boil.

4. Add green beans, lotus root and tofu puffs, allow to cook for 2 minutes.

Serves 2 (serve with jasmine rice)

*this recipe requires a clear vegetable broth. I normally make  my own using celery, carrot and onion.

**I use the prepared lotus root slices that has been boiled, so they are soft but crunchy.

Thai Green curry paste

20 small Thai green chilies, stem removed
2 tbsp galangal,  peeled and chopped
3 tbsp lemon grass, white part only
3 kaffir lime leaves, finely sliced
2 tbsp garlic
3 tbsp Thai shallots (alternatively use green onion/shallots)
1/2 cup Thai sweet basil
2 tbsp vegetable or coconut oil
1 tsp salt

1. Place all items into a mortar and pestle or food processor, work the ingredients until a fine paste is formed.

Freeze any remaining paste in desired serving size bags (1 tbsp per per serve/person).
Enjoy! 😀

Rosemary & Garlic Hassleback Potatoes


Potatoes are so versatile and have been consumed the world over for centuries. From Italy to India to Korea to the USA, we all seem to find a delicious way to prepare these creamy, starchy, carby, funny looking things.

Currently I’ve been crushing on hassleback potatoes with rosemary and garlic. When these ingredients are baked together they are a match made in heaven. Enough creamy, garlicy, herby goodness to satisfy anyone’s potato cravings.

7 medium russet potatoes*, well washed
1 head of garlic
Handful of fresh rosemary, washed
2 tbsps olive oil
Salt and pepper, to taste

1. Preheat the oven to 400F/200C.

2. Slice the potatoes thinly but be careful not to cut all the way through to the bottom.

3. Place sliced potatoes, garlic, rosemary, salt and pepper into a large bowl. Drizzle olive oil. Toss well to ensure potatoes are well coated.

4. Transfer potatoes to a large casserole dish (or baking tray lined with parchment paper).

5. Bake potatoes until tender and crispy edges start to form, about 1 hour.

*Use as many potatoes as you like. I had seven so I cooked them all. If you use more or less, just adjust the recipe to suit you’re needs. The recipe is very forgiving so there’s no need to worry about altering the number of potatoes.

Fudgy Walnut Brownies

How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).

These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!


1 15oz / 425g can black beans, well rinsed and drained
2 tbsp ground chia seeds
5 tbsp coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Pinch of salt
1/2 cup raw walnut pieces

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

4. Put all remaining ingredients into a high powered blender (besides the walnuts) and blender until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).

5. Add the walnut pieces to brownie batter and mix well.

6. Spoon brownie mixture into the prepared baking tin.

7. Bake for 25 minutes or until a skewer inserted into the brownie comes out clean.

Allow to cool for a few minutes before eating. Dust with cacao powder, if desired.


Cut into 9-12 brownie slices

Veggie Chili w/ Corn Bread


Chili with all the fixings is a Super Bowl favorite… or really a favorite anytime of the year! This vegan chili has a fantastic texture and is super smoky! Accompany this with corn bread and all the fixings, and you’re got yourself a perfect vegan meal for your ball game … or whatever celebration 🙂

Veggie Chili

1 tbs canola oil
1 brown onion, chopped
2 garlic cloves, crushed
2 large portabella mushrooms, chopped
1 large zucchini, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
1 tbsp chili powder (add more or less to suit your desired level of spice)
1 tsp ground smoked sweet paprika
1 tsp ground cumin
1 tbsp fresh oregano leaves, chopped
3 bay leaves
1 large can (28oz/795gram) of crushed tomatoes
1 can (15oz/425grams) black beans, rinsed
2 cups vegetable broth/stock
1 – 2 tsp smoked salt
Fixings on the side: Cilantro, green onions, avocado slices, jalapeño slices, lime wedges, cashew cream, tortilla chips etc.

1. Spray a large pot with cooking oil. Over medium heat saute onion until soft, around 5-10 minutes.

2. Add garlic, herbs and spices, and cook for an additional 1-2 minutes.

3. Add mushrooms, zucchini, celery and carrots. Cook for 5 minutes, stir regularly.

4. Add canned tomatoes, beans, broth and smoked salt. Bring to boil, then reduce heat and simmer for 45 minutes,  stirring occasionally.

6. Transfer a quarter of the chili to a blender and blend until smooth. Return back to the chili (this will give the chili a lovely creamy texture).

Serve with fixings of choice (I choose all of the above!) and corn bread.

Serves 4-6


Corn Bread

Spray oil
1 cup corn meal
1 cup all purpose flour
2 tbs ground chia seeds
1-2 tbsp turbinado sugar
2 tsp baking soda
1 tbs lemon juice or apple cider vinegar
1 cup plant milk
Bell pepper and jalapeño slices (optional)


1. Preheat the oven to 400F/200C.

2. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

3. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

4. Combine baking powder and lemon juice, stir well.

5. Add corn meal, flour and sugar to a large bowl. Add chia eggs, baking powder mixture and plant milk. Stir well to ensure well combined.

6. Top with bell pepper and jalapeño slices.

7. Bake for 18-20 minutes or until a skewer inserted into the corn bread comes out clean.Serve warm along side chili.

Make one loaf, cut into 9-12  pieces.

Banana & Walnut Muffins

This is my mum’s banana and walnut muffin recipe!

My mum, who is a naturopath in Australia, has been baking a batch of these muffins every week for years. Sometimes she’ll go a little wild and use pecans, almonds, nutmeg or allspice… but banana, walnut and cinnamon is our favorite combination 😀

The muffins will keep in the refrigerator for a few day or you can pop them in the freezer. These muffins defrost really well, which means you’ll always have healthy sweet treat to accompany your morning coffee.


3 spotty bananas, mashed
2 tbsp ground chia seeds
2 tsp baking powder
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup vegan butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp ground Dutch cinnamon
1 1/2 cups almond meal
1/2 cup gluten free flour
1/2 cup walnut pieces

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Combine baking soda and lemon juice, stir well. 

4. Into a large bowl add lemon mixture, mashed banana, chia eggs, sugar, vegan butter, almond milk and vanilla extract. Mix well.

5. Add remaining ingredients to wet mixture. Stir well.

6. Spoon muffin mixture into a greased muffin pan. Top muffins with banana slices.

7. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating. Enjoy!

Makes 12 muffins

Mum & I hanging out in Byron Bay, Australia, December 2014

Tropical Chia Pudding

If you’ve been following me for a while you’ll know I’m kinda obsessed with chia pudding. Chia seeds are jammed packed with so many health benefits: fiber + omega 3s + calcium + protein and antioxidants… and if that isn’t enough, chia perfect for a quick and healthy breakfast!


1/4 cup chia seeds
1/2 cup coconut milk*
1/2 cup sweetened plant milk
Tropical fruit (I used pineapple, mango and passion fruit)

1. Add chia seeds and milk to a bowl.

2. Whisk well to remove and clumps and air bubbles.

3. Cover bowl and allow to thicken overnight in the refrigerator, or at least 3 hours.

4. Prior to serving, whisk well to form a creamy chia pudding.

5. Transfer to a jar or bowl and top with tropical fruit.

Serves 1img_0350-1

*If you prefer, you can use 1 cup of coconut milk (instead of 1/2 cup coconut milk and 1/2 cup plant milk) which will make this chia pudding super decadent and creamy… however keep in mind that coconut milk is much higher in calories and saturated fat than other plant milks.

Cauliflower & Tumeric Curry

Curries are the best meal for those of us following a plant based diet! I add a ton of chunky veggies to my curries, which is really filling and satisfying, especially when partnered with fragrant basmati rice and spice!


1 large onion, diced
1 tbsp fresh turmeric, very finely diced
1 tbsp fresh ginger, very finely diced
3 garlic cloves, crushed
1 tsp curry powder
3/4 cup of crushed canned tomatoes
1 cauliflower, cut into florets
1 zucchini, cut into chunks
1/2 cup canned garbanzo beans/chick peas, drained
1 fresh small green chili, sliced
Salt and pepper, to taste
Handful of cilantro/coriander.

1. Spray a large pot with cooking oil. Over medium heat saute onion.

2. Add spices and cook for an additional 1-2 minutes.

3. Stir in tomatoes and 1/2 cup water.

4. Add cauliflower florets, zucchini, chili and seasoning to taste.

5. Bring to boil, then reduce heat and simmer for 30 minutes,  stirring occasionally.

6. When the vegetables are cooked and the sauce has thicken, stir in garbanzo beans.

7. Serve with basmati rice and a sprinkle of cilantro! Enjoy

Serves 4

Peanut Butter & Banana Smoothie

pbbHappy National Peanut Butter Day! To commemorate this special day (hehe!) I blended together PB and Banana to make creamiest smoothie.

1 banana
3/4 cup vanilla coconut yogurt
1 tbsp. peanut butter, heaped
1 tbsp toasted peanuts
1 tsp chia seeds
1/2 banana bread fruit/granola bar

1. Blend banana and coconut yogurt until smooth and creamy.

2. Spoon peanut butter into the bottom of a glass. Top with banana smoothie.

3. Top PB & Banana Smoothie with toasted peanuts, chia seeds and banana bread fruit bar.

4. Mix all together and eat with a spoon!

Flowers are for decoration purposes only.

Serves 1

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