authentic living

Tag: kiahs kitchen

Creamy mushroom and rocket pasta (dairy free and vegan)

Creamy mushroom and rocket pasta (dairy free and vegan)

Hi Friends, Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding  = carb life). Today’s recipe is a super creamy and […]

Summer Fennel and Zucchini Pasta

Summer Fennel and Zucchini Pasta

Hi Friends, Wow, it has been a hot minute since I have posted a recipe to this blog, apologies for my absence I have been busy growing and birthing a human, who arrived safely on the 22nd of December 2019 – I’ll save the birth […]

Easy Sourdough Starter Pancakes

Easy Sourdough Starter Pancakes

Hi Friends,

Welcome to another Kiah’s Kitchen recipe post! Today I am sharing these easy and delicious sourdough starter pancakes.

As any regular readers would know, I am always on a mission to reduce my food waste (and plastic waste) and cook more from scratch. I am a lover of sourdough and I spend $9 every week on a freshly baked loaf of organic sourdough for myself (Nathan does’t eat it). Which a) is a lot of money for a loaf of bread and b) is something I’m wanting to learn to make myself. So, a couple of weeks ago I decided to take the plunge and create my own sourdough starter.

I haven’t found this to be the easiest process (I have a blog post on my experience coming very shortly). To create sourdough starter, you need to discard majority of it twice a day everyday while you are building the cultures, otherwise you will have too much starter and the flour you are feeding it won’t be enough for the cultures to thrive off.

Meet Mr W. Leviosa (my sourdough starter) I’ve been informed if you don’t name them you’re setting them up for failure, I am also a hopeless Harry Potter fan and I thought Leviosa was quite fitting as it originates from the latin word Levo meaning ‘I lift’ which is exactly what I’m hopping Mr W. Leviosa will do.


Discarding this much sourdough starter everyday was getting on my nerves because it is such a waste AND it’s a very thick gluey mixture that seems to permanently attach itself to anything it comes into contact with. Whilst you can compost sourdough starter, I decided to try and cook with it. Mr W. Leviosa isn’t quite powerful enough to bake a loaf of bread with just yet, however he is perfect for pancakes!

Confession, I am not the biggest pancake fan (I know, what is wrong with me) growing up my mum and sister loved them and mum would often make them for us from scratch, but I’m much more of a sourdough toast for Sunday breakfast kind of gal.

Nathan on the other hand LOVES pancakes and I decided this would be a good use of my sourdough starter discard. Nath was heading off to go mountain bike riding with one of his friends so what better way to give him some energy for the day than to fill him full of pancakes (and sugar) and use up the starter discard in the process.

This recipe was very easy to throw together and produced extremely fluffy and soft pancakes! I used 1.5 cups of sourdough starter, I just kept the discard from the two feedings the day before in the fridge and then added the discard from the feeding this morning and voila, 1.5 cups of sourdough starter.

I added a little extra flour to make the pancakes thicker, added in some eggs and some milk, some baking soda and some salt. Easy peasy lemon squeezy!

If you wanted to make this vegan, use plant based milk and substitute the eggs for either two flax eggs or applesauce or mashed banana!

I didn’t use any sugar in the pancake batter as I feel like it is sweet enough with the toppings, however if you have a sweet tooth, add in some sugar to sweeten them up!

If you are also on a journey to making your own sourdough and have some starter you want to use, give this recipe a go, I promise you won’t be disappointed! If you do, be sure to let me know how you liked them either in the comments down below or over on Instagram, I would love to hear from you. If you would like to see more posts like this, feel free to subscribe to my blog via email so you receive a notification each time I post.

If you know me personally and you want to come over for some pancakes, just let me know, I have a lot of starter to use and I’m happy to cook them for you!

Until next time, take care!

X Kiah

Sourdough Starter Pancakes

These fluffy and delicious pancakes are so easy to throw together and will help you to use up excess sourdough starter discard without having to throw it away or put it in the compost. The starter makes them so fluffy and delicious you'll want to make them everyday!

Course Afternoon Tea, Breakfast, Morning Tea, Sunday Breakfast
Cuisine American, Australian
Keyword Easy Fluffy Pancakes, Pancakes, Sourdough Pancakes, Sourdough Starter Discard, Sourdough Starter Pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people


  • 1.5 cups fresh sourdough starter I saved the discard from a couple of feedings in the fridge
  • 2 whole eggs or substitute flax eggs, apple sauce or mashed banana
  • 2 tbsp flour optional - depends how thick you like pancakes
  • 2 tbsp milk either dairy or plant based milk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp butter or butter alternative for cooking
  • 2 serves of toppings of your choice


  1. Add the fresh sourdough starter to a mixing bowl

  2. Add the flour and milk, mix through well

  3. Add the eggs or egg substitute and wisk until combined

  4. Add the salt and baking soda and mix through, set aside for a few minutes

  5. Heat a large pan over a medium heat (I used my enamel coated cast iron pan which I love!) add in butter or butter substitute

  6. Once melted, ladle in a scoop of the pancake batter, cook over a low to medium heat until large bubbles start appearing on the top of the pancake (this doesn't take too long to keep an eye on it!)

  7. Use a spatula to flip the pancake and continue to cook on a low to medium heat for another 30 seconds to a minute (make sure you don't burn it)

  8. Remove pancake from pan and onto a plate, store plate in a low temp oven to keep warm while you cook remaining pancakes

  9. Re-grease the pan (if needed - mine doesn't) and repeat until you have used all of the batter and have a delicious stack of pancakes

  10. Serve immediately with your choice of toppings, some ideas are fresh berries, frozen berries heated in the oven, maples syrup, lemon and sugar, nutella, fruit jam - really the possibilities are endless

  11. Enjoy!

Recipe Notes

Leftover pancakes can be stored in an airtight container in the fridge for 1-2 days or frozen for grab and go breakfast options during the week!

This recipe can use sourdough starter that isn't strong enough for baking bread. My starter had been going for about 13 days when I made these pancakes (so still very new) and I have a cold house so the cultures were not quite strong enough for bread baking but perfect for pancakes! I just saved the starter discard from about 3 feedings (in a jar in the fridge separate to my main starter) to get 1.5 cups!

September Grocery Budget Challenge: Week 3

September Grocery Budget Challenge: Week 3

Hello Friends! Welcome back to my September Grocery Budget Challenge, I can’t believe we are in week three, where is the month going! If you missed out on week one and two, you can find them here: September Grocery Budget Challenge: Week 1 September Grocery […]

My top 5 favourite soup recipes this Fall/Winter Season!

My top 5 favourite soup recipes this Fall/Winter Season!

Hi Friends! Welcome back to another Kiah’s Kitchen blog post! Today I’m sharing my top five favourite soup recipes for this Fall/Winter season! In Australia we are slowly beginning to see the signs of Spring on the horizon, however we’ve not escaped the cold days […]

Easy Red Lentil Dahl Recipe!

Easy Red Lentil Dahl Recipe!

Hi Friends!

I’m back with another Kiah’s Kitchen recipe for you today! This past weekend in Melbourne was a doozy! I believe Saturday was the coldest March day in over 40 years and it poured with rain for most of the day. Whilst there are many downsides to being trapped inside all weekend, there are a few positives to come out of it. Firstly, drinking copious amounts of tea and reading all the books.  And secondly, getting to whip out and dust of my red lentil Dahl recipe that is perfect for this kind of weather!

Let’s talk about lentils!

These little legumes are low in calories and packed with nutrition. Lentils are high in fibre, iron, protein and folate, they help to lower blood cholesterol and stabilise blood sugar. Nutrition aside, lentils are easy to come by, extremely affordable and able to be sourced in bulk! Whilst there are so many great recipes you can use lentils for, one of my staples is a delicious and warming red lentil Dahl.

Dahl is prepared using dry lentils, spices and various sources of liquid to create a flavourful curry that can be served as a side, as a main, on its own, with rice, with naan bread…really the sky is the limit.

For my Dahl, I use both coconut milk and canned tomatoes to give extra flavour and creaminess, I also use homemade veggie stock and fresh curry leaves in addition to the dried spices to really make the flavour pop. Dahl is a super easy and quick meal, its cheap and extremely healthy, the perfect dish to add into your weekly rotation during the cooler months. I add a lot of fresh ginger to mine so it is very warming and good for your immune system, the chilli is optional, you can omit this if you don’t like too much spice, it will still have plenty of flavour from the other spices used. When I make this dish I will usually stir through some spinach in the final stage of cooking then serve on a bed of jasmine rice topped with some coconut yogurt and fresh coriander leaves with a side of steamed greens!

If you have never cooked with dried lentils before and would like to give it a go, this is a perfect recipe to start with. I do hope you enjoy this meal and it adds some warmth and flavour to your week. If you make this please feel free to share an image with me on Instagram by tagging or #kiahskitchen I would love to see your creations, alternatively leave a comment down below to let me know how you liked it!

Until next time,

Kiah x

Easy Creamy Coconut and Tomato Red Lentil Dahl

Lentils are seriously a little nutrition powerhouse, they are an excellent source of plant protein, folate, magnesium and fibre, they are packed with protein and help to reduce cholesterol while stabilising blood sugar. Lentils are super affordable making this Dahl recipe a cheap but flavourful and nourishing meal, great for the cooler months!

Course Dinner, Main Course
Cuisine Indian
Keyword Dahl, Red Lentil Dahl, Vegan Dahl
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people


  • 1.5 cups dried red lentils rinsed
  • 3 cups vegetable stock
  • 1 400g tin diced tomatoes
  • 1 400g tin of full fat coconut milk
  • 1 whole brown onion diced
  • 4-5 cloves garlic crushed
  • 1 thumb fresh ginger peeled and grated
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp good quality curry powder
  • .5 tsp dried chilli flakes optional
  • 12 fresh curry leaves
  • 1 tbsp cold pressed olive or avocado oil
  • 1 bunch coriander including stems roughly chopped
  • 1 whole lime
  • 4 servings jasmine or basmati rice

Optional for serving

  • 4 servings fresh steamed broccoli
  • 250 grams fresh baby spinach leaves
  • 1 tub natural coconut yogurt


  1. Prepare onion, garlic and ginger and measure out spices into a small ramekin (makes cooking process easier)

  2. In a medium cast iron pot, heat olive oil over a medium/high heat

  3. Add onion and sauté for 2-3 minutes until becoming golden and translucent 

  4. Add garlic, ginger and curry leaves, stir well for another 1 minute

  5. Add all spices (turmeric, cumin, garam masala, curry powder and chilli flakes) and stir quickly so as not to burn, add a little water to prevent sticking and create a paste consistancy

  6. After a minute, add the rinsed red lentils, coconut milk, tomatoes and vegetable stock and stir to combine

  7. Bring mixture to a boil then immediately turn down to a simmer and cover partially, set a timer for 30 minutes

  8. While the Dahl is cooking, prepare your rice according to packet directions (I use a rice cooker)

  9. After 30 minutes, lentils should be cooked, stir through most of the coriander (save some for serving) and fresh spinach leaves (if using)

  10. Dish rice into bowls, top with Dahl, sprinkle with remaining fresh coriander leaves and squeeze over lime juice, add a dollop of coconut yogurt (if using)

  11. Other options include serving with naan bread and adding some steamed greens on the side 

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator and consumed within 3 days or frozen for up to one month for optimum freshness. 

Coconut Kidney Bean Curry with Steamed Greens

Coconut Kidney Bean Curry with Steamed Greens

Hi Friends! Welcome back to another Kiah’s Kitchen recipe post, I’m sharing a super delicious, cheap and easy Coconut Kidney Bean Curry recipe! I have been continuing to read and explore the principles of diet according to Chinese Medicine and taking a more holistic approach […]

Vegan Banana Apple Bread

Vegan Banana Apple Bread

Hi Friends, I hope everyone is having a fabulous week! Today I am sharing my recipe for a banana apple bread which is 100% dairy free, egg free, refined sugar free and could be made gluten free by changing out the flour, so it certainly […]

Sweet Potato, Chickpea & Green Bean Curry

Sweet Potato, Chickpea & Green Bean Curry

Hi Friends!

Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe!

Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, rain, hail or shine! Plus, I live in Melbourne, and for the last week we have had peak temperatures of 15 degrees during the day, it’s been so cold that half of the residents of Yarra Glen have started their fires up again!

Enough about the weather, back to the food! This curry is a one pot wonder, it’s very simple, uses whole food ingredients and packs a flavourful punch. I originally got the idea for this after visiting Mildred’s in Soho, London where I had their Sri Lankan sweet potato curry!

If you’d like to give this a go, the full recipe is down below and I have also created a quick video if you’re more of a visual learner.

As always, if you make any of my recipes, please let me know how you liked them by commenting below or on my Instagram and use #KiahsKitchen on any photos you share, I love seeing feedback and re-creations!

Until next time,

Kiah x

Sweet Potato, Chickpea & Green Bean Curry

This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!

Course Main Course
Cuisine Indian
Keyword Curry, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People


  • 2 medium sweet potatoes
  • 1 medium brown onion
  • 4-5 cloves garlic
  • 3 cm piece ginger
  • 300 grams green beans
  • 1 400g can of diced tomatoes
  • 1 400g can of chickpeas
  • 1 400ml can of coconut milk
  • 2 tbsp coconut/olive oil
  • 0.5 cup vegetable stock
  • 0.5 cup cashew nuts
  • 1.5 tsp ground cumin
  • 1 tsp ground corriander
  • 1 tsp turmeric
  • 0.5 tsp red chilli flakes
  • 1 tsp curry powder
  • 1 pinch salt and pepper to taste
  • 1 whole lime
  • 1 bunch fresh corriander
  • 1 cup coconut yoghurt to serve optional
  • 1-2 cups jasmine or basmati rice


  1. Peel and dice the sweet potatoes into 1-2cm cubes

  2. Peel and dice the onion

  3. Peel and finely mince the garlic cloves

  4. Rinse the beans, remove the ends and chop in half

  5. Drain and rinse the chickpeas and assemble the spices

  6. In a medium sized pot, heat the coconut oil on a medium to high heat

  7. Add the chopped onion and sauté for 2-3 minutes

  8. Add the garlic and ginger to the pot and sauté for another 1-2 minutes

  9. Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds

  10. Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices

  11. Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine

  12. Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally

  13. If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice

  14. After 20 minutes, test potatoes with a fork, they should be fairly soft

  15. Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture

  16. Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)

  17. Dig in and enjoy!

Recipe Notes

Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.

Five easy ways to minimise waste and become more eco friendly!

Five easy ways to minimise waste and become more eco friendly!

Hey Friends! Today I’m here to talk about waste. Nope, this is not a blog post about poop, the waste I am referring to is the avoidable and unnecessary kind. Right now I don’t think the planet is feeling too crash hot, the air is […]