Easy chickpea and sweet potato curry

This is comfort food at its best kindkitcheners! Moreish, nutritious, warming and filling. Seriously, what more could you want? I use only organic produce and opt for bio-dynamic rice, which has both a flavour and texture that takes this dish to a whole other level. This curry can also be frozen. Yay.


What you’ll need: Serves 4-6
2 tablespoons of EV olive oil
Sea salt to taste
1 onion, diced
2 cloves of garlic, diced
A 2cm piece of fresh ginger, diced
4 teaspoons of ground cumin
3 teaspoons of ground ginger
2 teaspoons of hot chilli powder (this will give your curry a warm kick, if you like it HOT add 3 teaspoons)
15 small potatoes (I’m loving Nicolas), peeled and halved
1 large sweet potato, peeled and diced into chunks
4 medium carrots, peeled and diced into chunks
2 x cans of chickpeas, drained and rinsed
6 fresh medium tomatoes, topped then halved and diced
1 large glass of white wine
Vegetable stock (paste or cubes), diluted in 500 mls of water
(I use 2 x tablespoons of homemade vegetable stock made in the Thermomix)
4 tablespoons of quality tomato puree
4-6 cups of Bio-dynamic rice

How to prepare:
In a large pot sauté fresh onion, garlic and ginger in olive oil until translucent
Add ground cumin, ground ginger and chilli powder, cook for another 2 minutes
Add chopped vegetables, coat well with spices. This step is key, so take your time folding
Remove from heat and allow to rest for 5 minutes then add freshly chopped tomatoes, chickpeas, wine, stock and tomato puree
Add salt, cover and leave to gently simmer for 40 minutes, stirring occasionally as the vegetables cook and the curry thickens
Taste and season with salt before serving
Serve on a bed of bio-dynamic rice and top with fresh herbs. I love using coriander and/or flat leaf parsley

What to drink?
If you like a white wine; I recommend a pinot gris
If you like red you cannot go wrong with a pinot noir for something more adventureous, a nebbiolo would work well too. Dig in!



Choc Mint or Choc ‘n Raspberry Torte

This torte is a total crowd pleaser. It can be presented as a birthday cake or plated up like a fine dining dessert. Best of all, you can add or remove one ingredient; fresh mint to switch it from a Choc Mint Torte to a Choc ‘n Raspberry one. I just love that!

Choc n rasberry torte

What you’ll need for the crust:
1 and 1/4 cup of hazelnuts
1 and 1/4 cup of almonds
1/4 cup of unbleached, organic cane sugar
1 and 1/2 tablespoons of cocao powder
A very generous pinch of sea salt
6 tablespoons of softened coconut oil
1/2 tablespoon on vanilla extract
22cm round cake baking tin

To prepare the crust:
Preheat your oven to 180 degrees
In a food processor, combine nuts to create a fine consistency
Add sugar, cacao powder, salt and pulse again
Pour mixture into a large bowl
Add coconut oil and vanilla extract and gently fold, until your mixture sticks together add a little water (1 tablespoon) if mixture seems dry. It should be moist
Press the mixture into your tin and bake for 15 minutes or until golden
Set aside and allow to cool completely. I often make this the night before

What you’ll need for the filling:
I packet of organic silken tofu
1/2 cup filtered water
1/2 tablespoon of vanilla extract
1/2 bunch of washed fresh mint (or not, depending on which version you are making)
1/2 a cup of unbleached, organic cane sugar
1/2 cup of semisweet vegan Sweet William chocolate chips (these are readily available at Coles in the health food isle, other stockists are available in the link above)
A pinch of sea salt

To prepare the filling:
Place tofu, water, vanilla, sugar and salt into a medium saucepan
Using a whisk, break up and whisk the tofu to combine the ingredients
Bring the mixture to the boil, then reduce the heat to low and allow to simmer for 20 minutes, or until the liquid reduces a little and the tofu browns slightly
Place this mixture into your blender, add your mint (if using) and chocolate chips
Blitz until smooth
Pour onto your cooled crust
Refrigerate for 2-3 hours covered by a plate
Then slice and plate up with raspberries, fresh mint, a drizzle of soy yoghurt…
This torte pairs so well with just about any dessert wine from De Bortoli’s Noble One to any Moscato

You’ll be making this torte more than once. I promise you that… so don’t be afraid to pair it with whatever you’ve got in the fridge





Slow baked sweet potato stuffed with ancient grain salad

Baked sweet potato with grain saladWhat you’ll need:
Big organic sweet potatoes for 4-6 people
1 bunch coriander, washed and chopped
1/2 bunch parsley, washed and chopped
1/2 red onion, finely diced
1 cup of your favourite grain: freekah, quinoa or cracked wheat
1/2 cup of Puy lentils
2 tablespoons of pumpkin seeds, lightly toasted in coconut oil
2 tablespoons of hazelnuts, lightly crushed in your mortar and pestle. If you don’t have one, just use a clean a tea towel and a rolling pin
2 tablespoons of baby capers
1/2 cup organic black currants
Juice of one medium lemon
3 tablespoons of EVOO
Sea salt
1 pomegranate, halved and deseeded

Hot tip:
Having to deseed a pomegranate put me off readily using these incredible fruits laden with Vitamin C, Vitamin K and fibre.  Then I discovered this video: How to deseed a pomegranate

For the dressing you’ll need:
1 cup of coconut yoghurt (available at all good health food stores)
1 teaspoon of cumin seeds, crushed

How to prepare:
Preheat your oven to 220 degrees
Wash and pat dry your sweet potatoes
Place them in your preheated oven and turn heat down to 200 degrees to bake for 1 hour. Cooking time will vary due to size

Blanch your chosen grain and lentils separately in boiling water until al dente
Drain well and allow to completely cool
Mix your coconut yogurt and cumin and set side
In a medium bowl, place herbs, red onion, grain, lentils, nuts, seeds, capers, currants, lemon juice, olive oil, pomegranate and hand toss
Season with sea salt
Test your baked potatoes

Plating up + wine match:
Place a sweet potato on a plate
Slice open length ways and part
Spoon in your grain salad and lots of it
Top with yoghurt dressing
This dish goes beautifully with a Pinot Gris. I chose a 2014 Domaine de Belle Vue, from the Loire Valley France RRP $30AUD


The Most Popular Recipes of 2013

Happy new year kind friends! I am super excited to begin this year with over 3000 readers and for those of you who love social media, my kind kitchen is now ready to follow on Instagram @mykindkitchenselfies

There is plenty install for 2014 and I can’t wait to share it with you. Especially my upcoming series of posts featuring substantial mains for mid-week dinners and dinner parties alike. But before we kick off 2014, here is a quick look back at twenty-thirteen’s most popular recipes. Thank you for your support and inspiration. Jules x

Just click on the name of the dish above each photo to take you straight to the recipe…

Grand granola

Cauliflower and butter bean soup
Cauliflower and butter bean soup

Mini tacos
corn chip tacos

Fruit shack smoothie
Smoothie in cool jar

Nut and date truffles
Nut and date truffles

Chilli non carne
Chillie Non Carne

Goji berry and red date tea
Goji and date tea

Killer salad sandwich
Sandwich 3

Best-ever body scrub

Busy burritos

Warm, rustic chickpea and green bean salad
Rustic chickpea salad

Is the pen mightier than the sword?

This image was captured a few weeks ago on the streets of Mauritius. A defenceless and terrified Australian bull was delivered to a violent death direct from the importer’s feedlot, in a blatant breach of live export regulations.

This deeply distressing photo both marks and serves as a reminder that 34 exposés have been carried out by the not-for-profit organisation Animals Australia in the last 3 years.

Three of those 34 shocking investigations have occurred in the last month alone; in Mauritius, Jordan and Kuwait with some of the footage so graphic, I could not watch.

The footage is undeniable, we must hold our government to account

Again and again the brutality and routine breaches of the live export trade are being outed. Remember in May this year our white steer, exported to Egypt who had his eyes stabbed and leg tendons cut. In June, our sheep exported to Israel who were kicked, punched and thrown in mid-air whilst being unloaded from export ships.Then the unthinkable export disaster to Pakistan, which resulted in a mind-boggling 21,000 sheep being slaughtered by untrained locals, leading to countless numbers being buried alive. All caught on film.

This is beyond heart-breaking. How can all the footage, all the photos, the confessions of whistleblowers and absolute public abhorrence not have our governments wanting to make this right?

It is money over ethics

Is the pen mightier than the sword? I have to believe it is. Within minutes of the footage of our bulls’ final moments going live, some 27,000 people launched a social media campaign to spread the word and lobby for change. More than a million Australian’s have already written to their local ministers, the Prime Minister, Tony Abbott and Agriculture Minister, Senator Barnaby Joyce. Please join us…

It takes just a few minutes to lend a hand by writing to stop the live export trade.

With love and thanks, Jules

p.s. If you have any questions, or would like more information please write to me at juleslin@me.com

When worlds collide – conservation through a sniper’s lens

My great friend, who knows ‘you can take the girl (that’s me) out of Africa, but never Africa out of the girl’ sent me this link to one of the most inspirational TEDx talks I’ve ever seen and I want to share it with you.

From the moment Damien Mander opened his mouth, I was riveted. I mean, how often do you get to hear stories from an ex-sniper?

Jules x

P.S. I wrote to Damien. He personally responded.

Damien when you said ‘the next time you think an animal lover is too emotional, too passionate or even a little crazy… please remember we see things through a different lens’. I felt a much needed wave of validation come over me. Your message was so eloquently articulated. You are a shining example of real hope for the voiceless and your son is blessed to have a father who posses so much wisdom, insight and courage… and at just 33 years of age.

Thank you for all the work that you and your team do on the front line.

An ex-Zim girl myself, I’ve donated and have posted your speech and the IAPF’s donation details up on my website, which is followed by some 2,000 readers both here in Australia and around the world.  I truly hope this results in funds to assist in your amazing efforts. Go well, Jules

Jules, those words mean a lot. Thank you. I hope we can continue to reach people and encourage change. We certainly have a long battle ahead of us. We are feverishly building 5 drones in Melbourne and need to raise the cash for the auto pilot systems so this is a great start! Thanks for what you do. Damien

A world without factory farming starts with you and I

Did you know that factory farming is the number 1 cause of animal cruelty today?

It is also the easiest abuse to solve, because the choices you and I make every time we shop and every time we eat will either end or allow the cruelty to continue.

Please learn more. Together we can make a world without factory farming possible…

‘They need us now‘ – Pat Rafter

‘This is a bombshell’ – Mick Molloy

‘Our choices can end this’ – Jules Lin

Live export trade gets put on notice

Thousands of Aussies rallied around the country on Saturday to demand an end to the live export trade, after shocking footage of Australian sheep exported to Pakistan were shown beaten, stabbed and buried alive. Even Melbourne’s rain failed to deter a 5,000 strong-crowd who erupted in cheer as Lyn White delivered a very clear message to our politicians ‘our animals may not be able to vote, but we will make sure votes are lodged on their behalf.’


ALPs Kelvin Thomson summarised the live export trade as ‘unpopular, uncertain and capricious. The best way forward is to transition out of animal exports to a domestic processed industry‘. The Greens deputy leader, Adam Bandt acknowledged the mass turn out, identifying meat-workers were amongst the protestors in support of a ban saying, enough was enough.  As expected no representatives from the coalition were present.

Help make history, join the growing number of Australians doing something to right this wrong. And let’s create more jobs for Australians here:




Meeting Philip Wollen

I recently had the great pleasure of meeting Australian philanthropist Philip Wollen and his lovely wife Trix.  This was a big deal for me, having seen Phil’s mind-blowing speech presented earlier this year to a sell-out audience at the ‘Intelligence Squared Debates’ in Melbourne.  Where two teams argued for and against the proposition: ‘animals should be off the menu‘.

Wollen’s impassioned 10-minute speech has become a YouTube sensation. See it here…


Phil and Trix thank you for the wonderful work that you are doing and yes, if feels both liberating and wonderful to be on the right side of history! Jules:) x