Veggie Heaven | A Recipe

Recipe- Full plate bird view.jpg

I have recently become super sensitive to lactose and wheat and I've had to cut them out of my diet completely due to health reasons. The struggle is real guys, I might have shed a tear or two in a desperate attempt to find an alternative for pizza. Coffee in the morning is also just a sad experience altogether, I am a fan of very milky coffee. If this is you, don't despair, I have come up with some suitable alternatives that bring me joy and my tummy is finally happy too.

A while ago I went on a full on Candida Diet cleanse. It was so hard core. I had withdrawal headaches for days from caffeine and sugar but I felt A LOT better after a week or so once my body had detoxed. I finally had energy and felt light and refreshed. My friend Anna-belle encouraged me to do the diet and helped me with some fun, tasty things to eat. She has such a stunning blog, you must definitely check it out! 

This Veggie dish is full of goodness and it fills your stomach with everything is needs. I recommend trying a Vegetarian meal at least once a week. The chickpeas are full of protein and the healthy quinoa and crunchy veggies are amazing for your digestive system. Chewing a lot helps the body digest food better, the natural ingredients also help... any kind of food (like pasta or pizza) that is processed will make it much harder for your digestive system to process.



  • Spouts
  • Lemon
  • Olive oil
  • Paprika
  • Cayenne Pepper
  • Turmeric 
  • Salt & Pepper
  • Butternut
  • Corn
  • Chickpeas
  • Spinach Leaves
  • Sprouts
  • Broccoli
  • Red and White Quinoa


  1. Preheat oven at 180ºC.
  2. Throw roughly chopped and skinned butternut into a greased roasting pan and drizzle with olive oil, add a sprinkle of salt and pepper.
  3. Add fresh chickpeas to a greased roasting pan and drizzle with olive oil. Add paprika and cayenne pepper.
  4. Place the butternut into oven and roast for 30-40minutes.
  5. If you have a steamer, steam quinoa for 20-25minutes or boil.
  6. Cut corn off the cobs unless you bought chopped corn, and roughly chop the broccoli.
  7. Place the chickpeas into oven and roast for 20minutes.
  8. Fill a pot with water a quarter of the way up, wait until the water is simmering and then add spinach.
  9. Add a dash of olive oil to the spinach and salt and pepper and then stir gently.
  10. Once the spinach is soft take it off of the stove and drain. 
  11. Drain the quinoa and dish generously onto a plate or in a bowl.
  12. Add the butternut, chickpeas and spinach to the quinoa.
  13. Sprinkle the broccoli, corn and sprouts on top of the other ingredients.
  14. Lightly squeeze fresh lemon juice on top of the ingredients.

XO, Jess