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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 →

Super nutritious, satisfying and very quick to prepare – these Falafel Salad Wraps make a great lunch or starter to a main meal and are also a great picnic food. Left over Falafels keep well in the freezer. Ingredients: for the Falafels 30 ml cold pressed (extra virgin) olive oil 1 onion 1 large garlic clove (or more, if you like more garlic taste) 300 g cooked chick peas (you can use a 400 g tin, but it won’t taste so nice) 1 teaspoon ground cumin 1 teaspoon ground coriander […] 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 →

I recently made this wonderfully refreshing drink as a pre-dinner drink on one of the first warm spring evenings of the season. We sat outside and enjoyed the balmy air, even my little ‘almost’ five year old guest Lexi loved it. If you like this drink with a little alcoholic pizzazz, just add a tot of ice cold vodka. Ingredients: 1/4 of a large watermelon, cooled in the fridge for at least 2 hours juice of one lemon grated ginger to taste 1/2 cup of ice cubes optional: a tot of […] Continue reading →

The kale and spinach in my vegetable box outside my kitchen door is growing at an amazing rate, so I have to come up with new ways to eat them in order to not get bored. Here is a yummy and easy recipe I pulled out of my own hat last week, which I will definitely be making regularly in future, as it turned out to be delicious.   SWEET POTATO & SPINACH/KALE BAKE Ingredients for 4 people 2 large or 4 small sweet potatoes, scrubbed (no need to peel) 1 large bunch of spinach, kale or […] Continue reading →

If you like Reese’s chocolate peanut butter cups as much as I do, then I have good news for you: here is a super quick and healthy alternative that tastes at least as good without the harmful ingredients. Ingredients:  for the peanut butter base: 1 cup graham cracker crumbs (I used rye vita crisp bread – 100 % rye) 8 Tablespoons butter or organic coconut oil – melted (I used coconut oil) 1 cup icing sugar (I used half organic coconut blossom sugar and half erythritol) 1 […] Continue reading →