This recipe is an adaptation of one I found in the SA Journal of Natural Medicine. You can experiment with the ingredients – the recipe is very forgiving, as it is difficult to get it wrong. Raw cacao is loaded with minerals and has an exceptionally high ORAC score (Oxygen radical absorbance capacity is a method of measuring antioxidant capacities). All other ingredients in this recipe also belong to the category of superfoods – so there is no need to feel guilty when […] Continue reading →
This yummy fudge pie is an adaptation of a recipe in the old La Leche League Cookbook. It is so easy and quick with a rich taste, but at the same time sugar, diary & wheat free. It freezes well. Suitable for Passover, as it does not contain leaven. Ingredients 3/4 cup of carob powder 1/2 cup of raw cacao powder (or use only carob or cacao) 1/4 cup of rice milk powder 1 cup peanut butter (sugar free and unsalted!) 1 cup raw honey 6 eggs (from free range & grain fed chickens, […] Continue reading →
Ever since my brothers and I were children, my mom made these sandwiches from time to time for us, which we loved. A platter full would be gone in no time at all. I have adapted them, using gluten free, or wheat free bread, vegan cheese instead of butter and vegan mayonnaise on top. If you are not strictly vegan a piece of boiled egg can be added. They are also great for cocktail parties or as starters instead of salads. Play around with various vegetables, but this is how we typically […] Continue reading →
Marinated feta with lentils Nourishing and absolutely yummy, this dish improves in flavour the longer the feta is marinated. Marinade 2 Tbsp (30ml) lemon juice ¼ cup (60ml) olive oil 1 tsp (5ml) dried chilli flakes 1 tsp (5ml) dried oreganum 2 garlic cloves, crushed 1 cup (200g) feta cheese, cut into 2cm blocks Lentils ½ packet (250g) brown lentils 3 Tbsp (45ml) finely chopped dill 3 Tbsp (45ml) finely chopped mint 3 Tbsp (45ml) finely chopped Italian parsley 3 spring onions, finely […] Continue reading →
These biscuits are similar to the Greek “Kourabides” or the Austrian “Vanillekipferln” but much healthier and very quick to prepare. They freeze well, so make a double batch and keep one in the freezer for unexpected visitors. Ingredients: 3 cups oats, finely ground in blender 1/2 cup organic, cold pressed, odourless coconut oil – gently melted, (or cold pressed olive oil) 1/2 cup of raw, unheated, untreated honey (or coconut blossom sugar and a little water) […] Continue reading →
I recently watched a video on how David Wolfe made a version of this super healthy, very tasty salad dressing, which is especially good for a youthful looking skin, but naturally has loads of other health benefits as well. It beats any commercial salad dressing, which is usually full of bad oils and other additives that are not meant to pass our lips, never mind find their way into our bodies. You can make a bigger batch and keep it in the fridge for a day or two or freeze in small […] Continue reading →
This recipe is really easy and tastes so good, that I could eat a whole bunch of spinach, kale or Swiss chard in this form all at once. You can buy this as a ready made snack in some health shops or vegan restaurants, however it is expensive. Making it yourself is simple and much more economical. If you grow your own spinach as well, then this is an added bonus. And of course living in Johannesburg, South Africa, we get so much sunshine, that you don’t even need a dehydrator – […] Continue reading →
I came across a similar recipe recently, but it was a rather bland version. So I added a few things, and it turned out into a really delicious, refreshing dish. If you have a power blender, it only takes a few minutes to make. Lovely as a side salad, part of a filling for wraps or pile onto large lettuce leaves or eat as a quick lunch just by itself. It is very nutritious and satisfying. Ingredients: 2 large or 4 small to medium organic carrots, washed and cut into chunks 1 flat teaspoon […] Continue reading →
I found this recipe in a magazine and adapted it into the following healthier & quicker version. I used spelt flour mixed with brown rice, buckwheat and a little soy flour, however you can add all gluten free flours if necessary. The original recipe was baked in a loaf tin, but – as usual – I prefer a baking tray. That way I can cut cake into squares and freeze them. I can defrost the number of individual slices I need, and keep the rest in the freezer for another […] Continue reading →
This is a slightly simplified version of a recipe sent to me by a client, and I also substituted the brown sugar with part coconut blossom sugar and part xylitol. Coconut blossom sugar has a much lower GL than normal sugar, and also contains much more in terms of minerals and vitamins and has less calories than sugar. Therefore it is nutritionally far superior to normal sugar. Xylitol (made from plums or the bark of birch trees) has 40 % less calories than sugar and a very low GL (9 […] Continue reading →
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