Saturday morning roundups! 

Saturday morning roundups! 

One of those “weeks from hell” 

Mines been two, not from hell, but just busy. When there is just sooooooooo much going on, you can’t think straight. I call it “eggs for brains” meaning it’s completely scrambled. Just runny and loopy and a mess! 


Oh joy! 

A quiet flat, a cup of my favorite brew. Food! 

It’s the time where I think back on what’s happened in the week. What I can improve on? What I did wrong? Then thinking of the new week. What can I try? What is the plan?

I need to eat properly, drink loads more water and train. I need to finish my two books on my bedside table and I want to go try this new restaurant that opened up down the road. 

I don’t do this on a Sunday. Sunday’s are days out. 

But Saturday’s, we have a love affair. It’s awesome. 


Raw temptations

Raw temptations

The thrust of the raw food diet is the consumption of unprocessed, whole plant-based, ideally organic foods. A minimum of three-quarters of the person’s diet should consist of uncooked food. Somebody who follows the raw food diet, believes that the higher the proportion of raw foods in our diet, the healthier we will be.

Got the idea? 

Ok. But these tarts are amazing though. I’m not on the raw food diet, no one that I cook for is, but I made these for lunch for a vegetarian friend, and she loved them.

I got the recipe off , I also follow Chris on Instagram, her website is amazing, and like previously mentioned, it’s easy and really simple to follow and make. 

I’ve adapted slightly 


1 cups of sundried tomatoes (I got mine already soft) 

6 dates, chopped 

2 TBSP of tahini

4 TBSP of hemp oil (or olive) 

4 TBSP of lemon juice 

2 TBSP of smooth cottage cheese 

Pinch of salt 

Smoked paprika to taste 


2/3 cup almonds 

1/4 cup sesame seeds 

1/4 cup hemp seeds 

1/4 cup of cashew nuts (or any other) 

1/4 cup of linseeds

1 tsp of chopped garlic 

2 TBSP hemp oil (olive) 

1 TBSP of balsamic 

1 TBSP of chopped basil 

A pinch of salt 

To a blender add the nuts and seeds, garlic, hemp oil, balsamic, basil, and salt. Process until it incorporates and becomes slight sticky. (You’ll be able to shape it into a ball in your hand). 

Brush some tarts shells with olive oil and add the mix into them, press the mix into shape with your hands. (I got 4 x 10cm tart shells) 

Place in the fridge. 

Onto the filling, add tomatoes, dates, tahini, hemp oil, lemon juice, cottage cheese and paprika. Blend to make a really smooth paste.

When you are ready to serve, unmold the tart bases and fill with the tomato “pate” – add a fresh green salad and LUNCH! 


Balls of energy! 

Balls of energy! 

Everyone needs a boost now and then. We all on a major mission called LIFE. Most days it wins at kicking our backsides, other days we rule the race. But any bit of help is welcomed and if they are in the form of small delicious bite size pleasures, then why deprive yourself? 


2 cup of chopped dates 

1/2 cup of honey 

1 TBSP of Chia seeds 

1 TBSP of flax seeds 

A pinch of salt 

1 1/2 cup of gluten free oats 

1 cup of crushed almonds 

1 cup of cranberries 

1/3 cup of raw cacao nibs

Combine the dates, honey, chia, flax and salt in a food processor, it takes a bit of time to mix up, but leave it running and soon it blends to a delicious gooey paste.

Mix the oats, nuts and cranberries with the cacao in a seperate bowl. 

Add the wet to the dry. 

Roll up your sleeves and mix. It’s becomes messy, but what helps is that you can pick your fingers after. BONUS. 

Ok….now leave to “settle” for about 15 minutes. 

Keep a little bowl of water on hand to dampen your palms, it helps when shaping the balls. 

And shape! 


So, you can leave them raw, or you can bake them. I find if you bake them, you can keep them in an airtight container for 2 weeks, if you keep them raw, you have to keep them refrigerated, but in both cases they last that long (if you don’t eat them before). 

If you bake, set oven to 180C, bake for 10 minutes, leave to cool before you store them! 


“Mind over munch” 

“Mind over munch” 

I follow @mindovermunch on Instagram. She’s cool. (

She’s also got really awesome low carb high protein recipes that are easy to follow and really quick to make! 

Her concept is true though, you can have healthy substitutions of most of the butter laden, flour heavy, sugar driven snacks things that we all love to binge on. 

I have a two really amazing friends of mine (they are a couple!) One loves to bake new treats, and is always wanting the “healthier” alternate to a cookie. Although he did make a recipe that he got from his boyfriends mom…(sugar, love, happiness) and let’s just say I sat with the jar in my lap and couldn’t stop eating it. Shocking. (Thanks Queen B) 😉

Anyway! These are obviously much MUCH more healthier. Although it might not be to everyone’s taste, it’s cool to have in the morning if you on the run, just grab two or three and you are set. 


1/2 cup of oat flour (you can also use gluten free) 

1/2 cup of brown rice flour 

1 avocado 

1 egg 

1 TBSP of coconut oil 

1/4 cup of dark brown sugar 

1 tsp of vanilla paste or extract 

1 tsp of baking soda 

1/2 tsp of baking powder 

1/4 tsp salt 

3 tablespoons of raw cacao nibs 

Preheat oven to 180C 

Line a baking tray with parchment paper

Mash the avocado in a bowl, stir in the coconut oil, egg, sugar and vanilla 

Combine the dry ingredients

Mix the two, and stire in the chocolate chips 

Scoop out cookie balls, and place on the baking tray 

Lightly press to flatten 

Bake for 10 minutes or until beginning to brown 

Allow to cool slightly 




I’m referring to food. As in “I’m not going to make that dish again as I’ve made it before” 

The entire dish in the photo above, are all elements of dishes I’ve made before, brought together to make a good lunch. Call me lazy, I’ve had a hectic weekend of functions and running around, so coming into work on Monday was a bit of a mission. All in all though, I obviously need to make sure that my family (as in the ones I work for) get fed and their tummies are nice and full. 

I’ve posted the lentil and sweet potato patties before, this time I added, corn and chickpeas. The carrot salad is also a recipe I’ve used, gaucamole is universal, my kale pesto is always in the fridge, and chicken breasts are one of those items that most people have in their fridge or freezers. 

Being creative or reinventing recipes are all part of the cooking process. If something doesn’t work for you in a recipe, think of things that could replace it. (Without stuffing it up)

This can work for almost all recipes (besides baking!) and ingredients can be substituted accordingly! 

Food is about love, joy, passion…also to calm the stomach growls when you are hungry…obvious? 

So eat what you enjoy, what you love. Make things that excite you, cook something new, but don’t be embarrassed about eating your favorites! 

Above all, just have fun with it. 


Bananas in pajamas 

Bananas in pajamas 

Remember that cartoon that used to come on TV? “Bananas in pajamas are coming down the stairs, bananas in pajamas will catch you unawares” or something like that….well, those were the only bananas I liked, and even till today, it’s the one fruit that I cannot stand. Although…….put it in bread, and I’m like “hold me back”

Banana bread. Gluten free banana bread. 

Banana bread. Really good gluten free banana bread. 

Banana bread. Make this recipe. 


2 cups of gluten free baking flour 

1 tsp baking powder 

1/2 tsp salt 

1/2 cup of butter cubed

1/2 cup of brown sugar 

3 TSP of honey or golden syrup 

6 ripe bananas mashed 

2 tsp of vanilla essence 


Preheat oven to 175C 

Lightly grease two small loaf tins or a 1kg tin 

In a large bowl, combine dry ingredients. 

In a mixer cream together the butter and sugar, slowly add eggs, syrup and mashed bananas

Add the banana mixture to the flour mix and combine 

Pour battered into prepared pan 

Bake for 30-45 minutes or until a toothpick comes out clean 

Serve warm with lashings of butter or a honeyed whipped cream! 


Monday Mexican madness! 

Monday Mexican madness! 

Like most of the population, Tex Mex has somehow made its way into all of our hearts

Nachos are majorly popular, jalapeño poppers, tortillas and enchiladas! Also of course not forgetting the amazing cocktails and frozen margaritas! Ola!!!! 

Mexican food has a sense of major comfort and it’s all round goodness of being loaded with all things that are bad…(see what I did there?) …..carbs, cheese, sour cream, deep fried, lip smacking spicy tasty awesomeness.

So here we go, being all healthy, but keeping it all packed with flavour, fresh ingredients, nothing deep fried or dressed in melted cheese. 

Cauliflower tortillas 

500g of cauliflower 

2 large eggs 

1/4 cup fresh coriander, chopped 

1 garlic clove, minced 

Salt and pepper to taste 

Some chilled flakes (if you like heat) 

Zest of 1 lime

Preheat your oven to 180C and line a baking sheet with parchment paper 

Trim the cauliflower and cut into smaller pieces, put this into your food processor and pulse in batches until your cauliflower looks almost like rice 

Place the cauliflower into a microwave safe  bowl and set for 2 minutes on high, once it beeps, stir the cauliflower and set it for another 2 minutes – once done, you need to squeeze out the excess water, just let the cauliflower cool down a bit before you handle it. I used a clean dish clothe and just squeezed. 😉 It did the trick! 

In a medium bowl whisk the eggs, coriander, salt and pepper, lime zest and chilli. Fold in the cauliflower (I find if the mix is still to runny, put in a spoon or two of coconut or brown rice flour to bind) 

Ok! Now shape into circles on a baking tray, try to keep them at a nice thickness you don’t want them becoming pizza bases.

Bake for 10 minutes, then carefully flip them and back for a further 5 minutes. 

Take them out and leave to cool on a rack. 

When you are ready to serve, heat a heavy based pan on the stove top and brown the tortillas for a few miutes on each side 

I served mine with a fresh coleslaw salad (excluding the mayo) of fine beans, red cabbage, corn, chopped mint, and hemp seeds, and I made lentil styled falafel balls which I broke over the top and drizzled with an avocado and lemon juice purée. 




Bread, but kale, but bread.

Bread, but kale, but bread.

Look at this beautiful creation! When will the kale affair stop!!?!?? NEVER! 

Make this and keep it frozen in slices, and then pop it into the toaster in the morning!!!!! *droooooool! Top with cream cheese, avocado, loads of fresh lemon squeezes and viola! Magic on a plate! 

No-grain Kale bread 

Makes 1 loaf 

4 TBSP of melted coconut oil 

350 ml water 

1 tbsp of brown rice syrup 

100g of KALE finely chopped 

45g sunflower seeds 

85g linseeds 

125g whole almonds, toasted and chopped 

100g quinoa flakes 

3 TBSP of psyllium husk powder 

1/2 tsp of salt 

70g pumpkin seeds 

1 tbsp coconut flour 

Place the coconut oilin a jug with the water and brown rice syrup. 

Sauté the kale over a medium heat until softened. 

Add all the remaining ingredients and mix well. 

Grease a 1kg loaf tin and pack the mix into it. Leave to sit for about 1 to 2 hours. 

Preheat oven to 170C and bake the loaf for 50 minutes. 

Remove from the tin and return to the oven for a further 20 minutes. 

Leave to cool of a rack before slicing. 


Mother of all kale! 

Mother of all kale! 

My love affair with kale continues….as well as lentils and sweet potato

Rich in protein, with all the benefits of kale and there’s also a major superseed punch.

Makes about 12 patties 


3 cups of cooked sweet potato (cubes) 

1 cup of cooked brown, red or green lentils (or a mix of all) 

1 cup of rolled oats (divided) 

2 Garlic cloves, minced 

1 teaspoon of smoked paprika 

1 teaspoon of salt 

1/2 teaspoon of pepper 

1 cup of chopped kale 

1/2 cup of pumpkin seeds 

1/4 cup of hemp seeds 

1/4 cup chopped coriander 

2 TBSP chopped chives 


Set oven to 200C 

Line a baking sheet with baking paper 

Add the potatoes, lentils, 1/2 cup of oats, garlic, paprika, salt and pepper to a food processor, pulse about 10 times, just to incorporate all the ingredients – don’t blend, you want to keep the mix chunky. 

Transfer mix to a bowl and add remaining ingredients, stir to mix and incorporate. 

Form patties and place on baking tray in rows. 

I find that you just need to keep your hands moist with some water will rolling and shaping the patties. Just helps, as the mix gets a little sticky. 

Bake the patties for about 30 minutes, flipping them at the half way mark.

Let them cool and serve them with a fresh salad, loads of guacamole or between two grilled field mushrooms as a vegetarian burger! 


Tofu for you 

Tofu for you 

Some basic info

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy. 

It’s also an excellent source of amino acids, iron, calcium and other micro-nutrients. 

Spiced tofu balls  

Serves about 4 


1/2 red onion grated 

200g of carrots, grated 

200g of parsnips, grated 

1 large clove of garlic, chopped 

1 tsp of ginger, grated 

1/2 tsp of paprika (smoked adds a depth of amazing flavor) 

150g smoked tofu, grated 

2 tbsp of brown rice flour 

Salt and pepper 

Just a heads up – I served these in a thick tomato sauce that I make. I add baby spinach to the sauce and bake the balls ontop of that in the oven. 

Combine all the ingredients in a bowl, and roll the mixture into little balls, you should get about 12 small balls, or 6 bigger ones. As you shape, squeeze out any excess moisture. There’s not much, but just try to get the balls as tight as possible. 

Arrange the balls on the tomato sauce and drizzle with some coconut oil, and bake for 15 – 20 minutes or until the balls are golden. 

You can’t also baked them on a tray of already done roasted vegetables ( place them in between all the veg), if you are baking them alone, spray and cook your baking dish well. 

Served with a chunky side salad, brown rice or lentils.