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This delicious, guilt-free recipe will take you no time at all. Make a double batch and freeze half for a quick meal or snack on another day. You have an option of dehydrating it in a dehydrator or the sun for a raw version, or bake it if you don’t want to wait several hours. INGREDIENTS: a hand full of spinach leaves, washed 2 tablespoons coconot oil (cold pressed, organic) 200 g almond flour 2 tablespoons flax seed powder 1 tablespoon Buchu or Fennugreek leaves, dried 2 teaspoons […] Continue reading →

I can’t believe it myself that at age 66 this is the first time in my life I cooked a real risotto, and Michaella (my younger daughter stuck in South Africa during this lock-down period) and I enjoyed it very much next to the wood fire on a chilly winter’s night in Johannesburg. It comes from a region in Umbria, where an excellent quality Saffron has been grown for hundreds of years, and this recipe is the signature dish of a restaurant in the area ‘Bistrot del Duca’ in […] Continue reading →

This gluten-free, pancake-like bread is also low in carbohydrates. It is the perfect nibble whilst waiting for the main meal, but also great as accompaniment to hearty soups, salads and stews. It is dead easy to make and left overs are delicious toasted. Ingredients 2 1/4 cups chickpea flour 1 teaspoon fine salt (eg: Himalaya) 2 2/5 cups (600 ml) filtered water 2 Tablespoons (45 ml) extra virgin olive oil coarse salt, chopped garlic, rosemary leafs, extra oil for drizzling Method Place […] Continue reading →

23
May

NAPOLI SAUCE

A delicious and very versatile sauce that can be used over pasta, various vegetable dishes, on a pizza base, thinned down as a soup …. in one word in any recipe where a hearty tomato sauce is required. I use it in the recipe ‘Airport Potatoes’ instead of tinned tomatoes (see previous recipe). It makes a big enough quantity so you can freeze some for a quick meal or two on busy days. INGREDIENTS 4 medium carrots 1 head of garlic 2 red onions 2 leeks 100 ml extra virgin […] Continue reading →

This is one of my great winter comfort food recipes and has been an all-time favourite with my children since they were little (they are now 28 and 36!). I found this recipe in a magazine many years back – it was from a cook book by Jill Dupleix, who poached it from the warming trays of the cafeteria at Rome airport – hence the name Airport Potatoes. I have adapted the recipe somewhat. You can serve it as a side dish, but we mostly make a meal of it, especially when adding the […] Continue reading →

Leading a busy life does not always leave a lot of time to prepare extensive healthy meals. Here is a super tasty recipe you can prepare in less than 30 minutes. It is also great as part of your spring detox programme. Ingredients: serves 2 1 packet of firm or semi-firm tofu (GMO free), cut into small cubes 1 clove garlic, finely chopped 1 – 2 teaspoons freshly grated ginger 1 – 2 tablespoons soy or Tamari sauce 1 – 2 tablespoons extra virgin olive oil 1 small cabbage, […] Continue reading →

This is a great, guilt-free, healthy snack which you can make in a jiffy – double up on the quantity to have some extra for when the snack attack hits. Ingredients 1/3 cup oats (gluten free oats optional) 2/3 cup raw cashew nuts (or macadamia nut, or a mixture of both) 2 tablespoons honey or maple syrup 1 teaspoon natural vanilla powder or extract 1/4 cup raw cacao nibs 2 tablespoons of any super food powder (eg: lucuma, baobab, maca etc – or a mixture of them) Method grind […] Continue reading →

This simple recipe is an adaptation from an already quick and easy one, but  the way I cooked it, it is even more super fast and super easy, yet delicious – real comfort food for a cold winter’s day. I was late starting to cook, and I was tired, but it took me no more than 30 minutes to rustle this curry up. It really lifted my spirits when I tucked in. Ingredients: 1 butternut, cut into bite-sized cubes (save the seeds & roast over low heat or in the oven with a little […] Continue reading →

I found this delicious Persian inspired recipe in an old magazine and adapted it somewhat. It is easy and quick to rustle up and a great change when brinjals are in season and one has run out of ideas of what to do with them. When I first made the recipe, I did not have enough brinjals, so I just baked some butternut wheels and dressed them with the same sauce and toppings. The result was just as tasty. So play around and use different vegetables. Any left over sauce can be used as […] Continue reading →

Nutty millet breakfast cookies I was recently visiting a friend who has a pretty cookbook called Wholegrain Mornings. Not being much of a breakfast eater I didn’t think there’d be much for me in the book until I tasted the breakfast cookies my friend had just made. A wonderful invention… a dessert item healthy enough to eat for breakfast, I was sold! I photographed the recipe in the book but because it’s a blurry picture and I’m awful at sticking to recipes, which is not […] Continue reading →