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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Cauliflower Pasta Sauce (GF, V)

By , June 27, 2023

‘The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it’.

My little one loves broccoli (for now), but he won’t touch cauliflower, so I have been thinking about ways of sneaking it into his dinner. I make a mean turmeric rice (thank you grandma) for which I add a few pieces in and they turn yellow which disguises them. This recipe for pasta sauce made from cauliflower seemed to also work, as a pasta sauce, a dipping sauce, and a soup. Add the herbs and or cheese to your preference to change it up or make it more adulty.

Ingredients

  • 1 tbsp. EVOO
  • 3 garlic cloves, pressed.
  • 3 cups cauliflower
  • 1 cup vegetable broth
  • 1 tsp. sea salt
  • ¼ tsp. onion powder
  • ¼ cup plant milk, unsweetened
  • 1 tbsp. basil/parsley (optional)
  • ½ cup cheese (optional)

Method

  • In a large pot, heat the oil over low heat, add garlic and sauté for 1 minute.
  • Add the cauliflower and broth and raise heat to medium, so that the mixture is gently simmering.
  • Cook until the cauliflower is tender, c. 8 minutes.
  • Once cooked, transfer to a food processor, add the rest of the ingredients and puree till smooth
  • Mix into the pasta and top with herbs or blend into the sauce if you don’t mind the color mix.

Apple/Pear Cinnamon Muffins (GF, DF, NF)

By , May 27, 2023

This recipe is adapted from Dr Mark Hyman recipe. It’s great for adults and kids a like. They are grain free muffins, made of almonds, so make for a great breakfast or satiating snack. The almonds, apples/pears and sunflower/nut butter provide these muffins with fibre, protein, healthy fats, iron, and vitamin E. The fruit also provides pectin, a prebiotic that feeds your gut bacteria.

Ingredients

  • 3 eggs
  • ¼ cup sunflower butter (or other seed/nut butter)
  • ½ tsp. vanilla extract
  • 2 apples/pears, coarsely grated with peel
  • 2.5 cups blanched fine almond flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cardamom
  • ¼ tsp. Himalayan salt
  • 1 tsp. coconut flakes (optional)

Method

  • Preheat oven to 350F and layout 12 cupcake holders in a muffin tin
  • Add the eggs, sunflower seed butter and vanilla extract into a bowl and whisk to combine
  • Add the apples/pears to the mixture and stir to combine
  • Mix all the dry ingredients together and then add to the wet ingredients
  • Divide the mixture evenly amongst the 12 muffin cups and sprinkle coconut flakes on top if using
  • Bake for 25 minutes or until a toothpick comes out clean

Vegetable Coconut Curry (GF, V)

By , March 11, 2023

‘Happiness is a small house with a big kitchen’

The layout of the downstairs of our new house is the kitchen, the living area and a playroom. We don’t use the living room much for living, as we haven’t switched the TV on since Baby B was born, so it is really a gateway area for ball games and an access area to the kitchen.

My little one loves to run around in a big circle (yes, he is running now) and end up in the kitchen for a bite of whatever I am making. Since I spend so much time in the kitchen, he thinks that is the place to be and of course there are many tools to be played with and cupboard’s to try and open.

I haven’t been writing much, as my recipes on the day to day are not new and, in my viewpoint, not too interesting. However, a friend of mine reminded me that one person’s trash is another’s treasure and so here we are.

This is a recipe that I made to fold leftovers into, but it can be eaten on its own as a lush vegetable curry. My little one loved it, which is something to be said for my ultimate food critic (everything instantly gets an ohhh or eeek) and decided that this was the day to eat everything using his hands as spoons (a fun clean up when the food has turmeric in it).

Ingredients

  • 2 tbsp. ghee or olive oil
  • 1 large shallot, diced
  • 2 cloves of garlic
  • 1 tbsp. turmeric
  • ½ tsp. ginger powder
  • 1 cup peas
  • 1 cup green beans, chopped
  • 1 can coconut milk
  • Optional protein add in (leftover tofu/salmon/chicken)

Method

  • Heat the ghee/olive oil over a medium low heat, gently cook the shallot till soft, add the garlic, ginger powder and turmeric and a tablespoon of water and cook until the turmeric darkens slightly, c. 30 seconds
  • Add the vegetables and toss in the mixture for a minute or so
  • Add the coconut milk, stir and let the vegetables cook on a simmer till al dente, c. 8 minutes.
  • If you are adding an additional protein, add now and cook in the sauce. I like to add leftovers to this sauce as it is a good way to use them up

Oatmeal Waffles (GF, DF)

By , January 14, 2023

’Eat waffles, sleep, play, repeat’

Yes, the waffle recipes are back! I have made this one the most recently as Baby B takes them to school with him. They are also great to take with you when traveling in the car. My mum wanted to learn how to make these, so I gave her the recipe to follow to see how easy it was to follow, and she made them perfectly. She is a great cook, but these were her first waffles, so there is something in that.

I wanted to make a compote to go with this and some cashew cream, but didn’t have time, so expect those recipes to come. I’ll be creating these for a delivery menu, so if you live near me and are interested let me know.

Ingredients

  • 1.5 oat flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¾ cup oat milk
  • ¼ cup coconut oil
  • 2 eggs
  • 2 tsp. maple syrup
  • 1 tsp. vanilla extract

Method

  • In a mixing bowl, whisk together all the dry ingredients
  • In a separate mixing bowl, whisk together all the wet ingredients
  • Add the two together and let sit for 10 minutes to let the oat flour absorb the liquid, whisk again
  • In the meantime, preheat your waffle iron
  • Add ½-3/4 cup per waffle to the waffle iron
  • When the waffle iron stops giving off steam the waffle is done, if you want crispy waffles, leave a little longer. I batch and freeze so I don’t do this, as I pop them back in the toaster before serving

Almond Coconut Chocolate Muffins (GF, DF)

By , December 31, 2022

‘I said to the almond tree, speak to me of God, and the almond tree blossomed’

I love this recipe as it is naturally gluten free with lots of healthy ingredients and an antioxidant bonus from the raw cacao. It is gooey and chocolatey, without having dairy or chocolate. Great for a sophisticated adult dessert or a children’s lunchbox (my juxtaposed life).

Both almonds and coconut are nourishing to the tissues according to Ayurveda, like an internal moisturiser.

Taste testers, Mr. B and Baby B both liked them, with Mr. B wanting some vanilla ice cream over the top.

Ingredients

  • 1.5 cups almond flour
  • ¼ cup raw cacao
  • ¼ cup desiccated coconut
  • 1 tsp. baking powder
  • 2 eggs
  • 2 tsp. vanilla extract
  • ¼ cup coconut oil
  • ¼ cup almond milk
  • 4 tbsp. maple syrup

Method

  • Grease a muffin tin with coconut oil and pre-heat the oven to 325F
  • Mix the dry ingredients and wet ingredients separately. Combine the two and mix till well combined and there are no lumps in the mixture
  • Spoon the mixture into the muffin tin (I used an average 12 muffin, muffin tin)
  • Bake for 12-15 minutes or until the tops spring back when touched
  • Eat hot or cool before storing

Spinach Pinwheels

By , December 16, 2022

‘If you don’t eat well, you won’t be able to think, sleep or love well’

My little one has been quite ill recently, having spent a couple of days at school and contracted a few bugs at the same time, including RSV. Over the last few weeks, have been trying to make sure he eats food that helps his tummy (these tend to be bland BRAT – Bananas, Rice, Applesauce, Toast) but that he can taste, as he is super congested. The biggest issue has been making sure he drinks and eats enough during the day, as he very quickly lost his appetite.

These pinwheels are outside of my wheelhouse, as they use store bough puff pastry, which is not gluten free. This does help with the ease factor for other mothers out there, as the pinwheel concept is a great one for sneaking veggies into fun looking snacks and there are endless permutations and combinations that can be done. They can also be made and frozen, so are good for batch cooking, They’re also great as canapes, so adults and kids can both delight. Mr and baby B both approved.

Ingredients

  • 1 puff pastry sheet, thawed
  • 1 tsp. EVOO
  • 1 shallot, small dice
  • 1 clove garlic, crushed
  • 1-pound baby spinach, chopped
  • 4 tbsp. vegan cream cheese

Method

  • Lay the puff pastry sheet out on a floured surface
  • In a frying pan heat the olive oil, on a low medium heat add the shallot and a punch of salt. Cook till soft. Add the garlic and stir for 30 seconds.
  • Add the spinach and turn over with tongs until wilted
  • Add the cream cheese to a bowl and mix in the prepared spinach mixture
  • Spread the mixture onto the puff pastry
  • Roll up the puff pastry
  • Place in the fridge for 30 minutes to firm and preheat the oven to 400F
  • Line a baking pan with parchment
  • Once the pastry is firmed, cut into ½ inch wheels and place on the parchment, spread apart (will expand in the oven)
  • Bake for c. 25 minutes, or until golden brown and crisp

Italian Green Beans (GF, V)

By , November 26, 2022

‘The delicate sweetness of just picked vegetables, is always worth savoring’

I made this dish for the wider family on thanksgiving, alongside a number of other veggie dishes. This was the only one that was eaten, as apparently you don’t need to eat veggies on thanksgiving unless they have marshmallows on them. It is an addictive dish with a nice crunch from the beans and breadcrumbs, a salty element from the cheese and a kick of garlic. It goes well with so many different dishes and I have also served it with pasta for Mr and Baby B.

Ingredients

  • 1lb fresh green beans
  • 2 cloves of garlic, crushed
  • 1oz pecorino or hard vegan cheese, grated
  • ½ cup GF breadcrumbs

Method

  • Blanch the beans (boil hot water, add a pinch of salt, add the beans for 1 minute and then rinse them in cold water).
  • Heat a tsp of EVOO and add the garlic, sauté for 30 seconds, add the breadcrumbs and then the beans, stir fry for 2 minutes until well combined
  • Turn off the heat, add the cheese and toss
  • Serve hot

Spinach and Artichoke Dip (GF, V)

By , November 25, 2022

‘If you combine good flavors, food turns into an orchestra’

This is a great dish that has a ton of healthy ingredients but tastes gooey and indulgent. It has layers of deep flavour but is super simple to make. It doesn’t look too fancy, but it was the showstopper at a recent brunch I hosted. The great thing about it, is it is adult and kid friendly, can be used as a dip or a spread in sandwiches or an infant cracker.

I use cashews, nutritional yeast and lemon to create the creamy cheesy sauce. The tapioca starch creates a chewy gooey texture. Cashews are high in protein, magnesium and iron, which is why they are a favorite for sauces in our house.

Ingredients

  • 1.5 cups of raw cashews
  • 2 cups filtered water
  • 1/3 cup nutritional yeast
  • 2 tsp. fresh lemon juice
  • ½ tsp. salt (add more to taste)
  • ¼ cup tapioca starch
  • 1 tbsp. EVOO
  • 1 small white onion, diced
  • 3 large garlic cloves, minced
  • 1-2 jars of artichokes, drained and quartered
  • 4 cups spinach

Method

  • Add the cashews to a bowl and pour boiling water over the top, let soak for at least 10 minutes, drain and add to blender
  • Add the water, nutritional yeast, lemon juice and salt to the cashews and blend till smooth
  • Add in the tapioca starch and blend again
  • Heat the oil and sauté the onions and garlic for a few minutes with a sprinkle of salt, add the spinach and allow to wilt. Add mixture to the blender as well as the artichokes and blend to a smooth consistency
  • Add to an oven proof pan and broil for a few minutes
  • Serve with gluten free crackers or baguette

Pecan and Date Oat Cookies (GF, V)

By , October 29, 2022

‘Funny, how one good cookie can calm the mind and elevate a troubled soul’.

I used to make these cookies at the restaurant. It was like quiet sweet meditation. They are more like a healthy granola bar in the form of a cookie, so can be eaten any time of the day. I love the subtle sweetness from the dates and maple and the satiating grounding nature from the oats and pecans. They are addictive so make sure you make a large batch. 

This recipe was taken from Divya Alter’s new book, ‘the joy of balance’ and they are served at Divya’s Kitchen in NYC. 

Ingredients

  • 200g pecan halves
  • ¼ cup coconut oil
  • 200g rolled oats, divided
  • 44g sorghum flour
  • 44g amaranth flour
  • ½ tsp. cardamom 
  • ½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup maple syrup
  • 2 tbsp. almond milk
  • 2 tbsp. fresh lime juice
  • 1 tsp. vanilla extract
  • 60g pitted dates, finely chopped
  • 90g carob chocolate chips

Method

  • Preheat the oven to 300F. Line a baking tray with parchment paper, spread the pecans over it and bake them for 10 minutes or until fragrant and slightly darker
  • Once cool, roughly chop 75g (3/4) cup and add the rest to a food processor 
  • Add half the oats to a bowl and half to the food processor and grind the oat/pecan mix to a fine meal. Add to a bowl with the whole oats. Add the sorghum, amaranth, masala, cinnamon, baking soda and salt. Mix well.
  • In a separate bowl whisk together the maple syrup, coconut oil, almond milk, lime juice and vanilla. Fold in the chopped dates and chocolate chips.
  • Add to the dry ingredients and combine to make a sticky dough
  • Place some coconut oil on your hands or in a 1/3 cup and shape the cookies 
  • Bake the cookies for 30 minutes or until they are golden, they will firm up more as they cool

Buckwheat and Amaranth Paratha (GF, V)

By , October 22, 2022

‘You melt my heart like ghee on fresh hot paratha’

I love to try new gluten free Indian flatbread recipes, as roti and paratha are staples in Indian cuisine. The great aspect of Indian flatbread is that it is only made with a few ingredients and is also yeast free. This version uses ancient grains which gives a hearty dense and satisfying taste, as well as a nutrient dense flatbread containing iron, selenium, magnesium, calcium and protein. I like to eat them straight from the pan or with piping hot dal. Mr B likes them on their own, as does Baby B. 

This recipe is from Divya Alter’s new book, ‘the Joy of balance’. 

Ingredients

  • ¾ buckwheat flour (1/4 cup for dusting)
  • 1 cup amaranth flour
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1 tbsp. ghee/coconut oil
  • 1 tbsp. finely chopped fresh cilantro (optional)

Method

  • In a medium bowl, mix the buckwheat, amaranth flour, salt and cilantro if using. Rub in the olive oil and then add in 2/3 cup warm water. Knead the ingredients together into a smooth and soft dough, c. 5 minutes
  • Divide into 8 balls, cover with a damp kitchen towel
  • Dust a smooth surface and rolling pin with flour and roll into a disc, c. 2 mm thick and 6 inches in diameter
  • Preheat a cast iron pan and brush with ghee, place the paratha in the middle, lower the heat to medium low. Once the top and sides begin to bubble, brush with a little ghee and flip over with a spatula, cook the second side for another minute or two, brush the top and edges with ghee and gently flip to the original side cook for a few more seconds.
  • Transfer to a basket and cover so they don’t dry out.