‘A seed neither fears light nor darkness, but uses both to grow’ Seeds and nuts are something I try and integrate into almost every meal. They are high in protein, selenium, iron and omega-3 fatty acids. They support the immune system, your hormones, your heart and brain. Flax, chia, pumpkin seeds, sunflower seeds, almonds, walnuts …
‘Live your life, by a compass, not a clock’ I love to travel to different places, to learn about new cultures, histories, language and food. For me food represents all of these things, and to understand the food, can give a deeper understanding of the culture. This pandemic has paused travel plans for most people, …
This is a classic Kenyan dish. It is fragrant, grounding and flavour packed. It’s filling, vegan and when combined with rice provides a complete protein. Black-eyed beans are a favourite of mine, as my grandma used to cook them in a deep tomato, onion gravy (recipe also on the blog), once a week. They are …
‘Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom’ This is a vegan version of an Asian coconut jam, typically had for breakfast in Singapore and Malaysia. It is normally made with eggs, sugar and pandan leaves, served on toast slathered in salted butter …
‘Where are you from? I am from cloves, black pepper and cardamom. Those that built you an empire’ This is a light and fragrant cookie with cooling properties, due to the rose and cardamom and vanilla. Using almonds as the base will also keep you satiated. You can make the almond meal by finely grinding …
‘A good breakfast is a start of a good day’ This is a great vegan substitute for eggs. I was inspired to make this, after using the ‘just egg’ product that can be found in your local supermarket. It is made using an ancient Indian method of grinding whole mung beans. I love the product, …
‘Spice a dish with love and it pleases every palate’ – Plautus As the autumn starts to make it’s self known, we start to look for warmth and grounding in many places. In our cupboards with heavy knits and blankets. In our kitchen with heavier and warmer foods. In our spice rack with heating and …
‘The capacity to learn is a gift; the ability to learn is a skill; the willingness to learn is a choice’ This is another recipe that I made at culinary school. I bring it to you because it was the tastiest dish of the day. It also happens to be incredibly well balanced from a …
‘One cannot think well, love well, sleep well, if one has not dined well’ – Virginia Wolf This is a new grain and recipe to me. I learnt it in the health supportive program at the institute of culinary education. I hadn’t used Millet before, but this ancient grain has many health benefits and the …
This is a great dish that Mr. B and I like to eat for breakfast, although they were originally introduced to me as a dessert. We bake them with the skin on, which acts like a jacket to keep the moisture in, in addition to giving you your much-needed fiber. Eating them with the skin …
