Finding inspiration 

Finding inspiration 

As a chef, I am always drawing inspiration from other blogs, recipe books, Pinterest or Instagram.

Today, two of my new favorite recipes come from two different sources. 

Chris from @talesofakitchen on Instagram makes raw and cooked foods that are vegan, dairy free, processed sugar free and as she puts it “full of awesome” – her website , is filled with loads of amazing recipes that are quick and easy and pack a major nutritional punch! I made her “Grown up dark chocolate quinoa cookies” today (top photo), they are ridiculously easy and filled with awesome ingredients. 

The second source, Natasha Corrett. 

If you know my blog, you have probably noticed that I have used or adapted her recipes before, and they have yet to disappoint. 

I made her broccoli and lentil burger patties, but I added tofu to my recipe for that extra bit of protein power! (Pictured below) 

Grown up dark chocolate quinoa cookies 

1 cup of quinoa flakes 

1/3 cup ground linseed (I actually used the whole seed as I couldn’t  find ground) 

1/3 cup crushed almonds 

1 banana, mashed 

3 TBSP cacao nibs 

1 tsp cinnamon 

2 TBSP of honey, maple syrup or a sweetener of your choice 

1. Preheat oven to 170C and line a tray with baking paper 

2. Combine all ingredients in a bowl until you get a sticky dough. 

3. Roll into balls (I got 12) 

4. Bake them for about 20 minutes or until golden brown. 



A superpower dessert! 

A superpower dessert! 

Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 


Recipe adapted from Natasha Corretts “Cleanse” recipe book.

My pizza obsession

My pizza obsession

My obsession continues! 

Not to long ago I gave you the recipe for the Cauliflower base pizza, then I put my normal pizza base recipe on your radars.

Nooooooow……..guess what??!! More pizza

Check out this recipe, it’s by Natasha Corrett, she’s just brought out a recipe book called Honeslty Healthy Cleanse. All the recipes are high in alkaline to help cleanse and nourish your sexy body!

Also, you know my obsession with chia seeds. Best of both worlds if you ask me!

Almond pizza base 

2 tbsp sunflower oil

15g ground chia (I used the whole seeds)

60ml water

100g ground almonds

1/4 tsp of ground cumin

1 pinch of Himalayan pink salt (or maldon)

Freshly ground black pepper

And a pizza/tomato sauce topping

Preheat oven to 170 degrees. Line a baking tray with baking parchment and brush lightly with oil (coconut oil)

Put the chia seeds in a small bowl, add the water and set aside to soak for 10 minutes. (They become like a gloopy gel)

Meanwhile, mix the ground almonds and seasonings in a bowl and add the soaked chia. Mix all the ingredients together with your hands until a “dough” forms.

Place the ball of dough in the middle of the baking tray and flatten it with your hands until it’s an even circle about 5mm thick.

Bake in the preheated oven for 30 minutes or until the surface starts to colour.

Take base out of the oven and keep on the baking tray. Spoon on the pizza sauce and add toppings.

Remember to keep it light as it’s not a normal pizza base


Give me a slice! 

Give me a slice! 

The pizza situation

I call it “THE SITUATION” because no matter who you are, or what you do, everyone loves pizza. If you don’t, you actually don’t have a soul. 😉 

My pizza base recipe 

600g of flour

A pinch of salt 

2 tablespoons of olive oil 

1.5 teaspoons of yeast 

500ml of water (slightly warm)

Mix yeast into water to activate 

Add the olive oil to your water and mix, add to the flour and salt….combine 

You are not looking for a bread dough “all of it comes together” ball, it will be soft and almost still runny. LEAVE IT to rise. It will almost quadruple in volume. 

See the bubbles, be the bubbles 👍

Plop out onto a well floured surface 

All you doing here is gathering the dough back onto it self 

Don’t overwork it 

Place your pizza base, be it rectangle or round onto a floured oven tray or pizza stone. Bake in a oven that’s been preheated to 200 degrees – until it’s almost a tan colour (you effectively bake the base until it’s done, but without burning it) 

Tomato base 

Add toppings of your choice 

Pop back into oven until it’s all yummy and melted!  

Easy peasy (credit to Joe for being a brilliant hand model person) 

❤️🍴 🍕

Carrots carrots carrots 

Carrots carrots carrots 

This carrot slaw is yummy and packed with Vitamin A and good fats due to the avocado 

4 medium carrots – peeled and either grated or julienned with a mandolin 

2 avocados 

2 limes – juice of both, zest of 1 

In a food processor blend the avocados until it’s smooth, stir in the lime juice and zest 

Dress your carrots 


Served them on a bed of micro leaves or as a side to fish or chicken! 


Making a morning muesli 

Making a morning muesli 

Sunday after lunch and before Carte Blanch, get your muesli on. 

Make it a family time activity and it’s also much healthier and less processed than that bought in stores. 


1 cup of Allbran cereal (flakes or sticks) 

2 cups of rolled Oats 

3 tablespoons of brown sugar 

1/4 tablespoon of salt 

1 and 1/2 cups of honey 

1/4 cup of coconut oil 

1 teaspoon of vanilla extract 

For the nuts and crunchy parts – you will need 2 cups of whatever assortment you like, so any nuts/seeds, flaked coconut or dried fruits 

1/2 cup of quinoa (not cooked)

Set your oven to 150 degrees, and roast the whole nuts and seeds (omit the dried fruits, those will just get mixed into the final process) 

On the stove top in a dry pan, lightly toasted the quinoa until it starts to pop, watch this because they also burn really quickly 

Place quinoa and toasted nuts aside to cool 

In a big bowl, mix the all bran, oats, sugar and salt 

In another bowl combine the honey, coconut oil and vanilla (if you hear the honey just slightly, it helps with the mixing process) 

Pour the wet mix over your dry ingredients 

Lay this mix flat onto a baking tray and bake for 20 to 30 minutes (depending on your oven speed) but you will start to smell the yummmmmmmmy’ness 

With a wooden spoon, mix in the nuts and quinoa, and chopped fruits (if you are adding these) and leave to cool on the tray 

The muesli will be crunchy and you would need to break it up and put it into a airtight container to store 

This recipe stays fresh for up to 3 months (but trust me it won’t last that long) 

And enjoy! 


“So…are you like, a chef?”

“So…are you like, a chef?”

No, I am not “like” a chef. I AM A CHEF.

I am not the stay at home mom that loves food, or the accountant that now has a passion to go out to try new places and feels the need to write a review about how amazing the ambiance is or how wonderful the risotto was or the fact that this establishment actually has real wine glasses. Really?

When I do go out, I have my favorites and let me tell you, when chefs go out to eat, we are solely there to support another chef, or to actually just sit back and enjoy our meal. No one plays a restaurant critic, and I, for one, don’t drop the “I am a chef” card unless I totally have to. 

As friends, we had this conversation the other night, albeit about coffee, but I think it overlaps. Some people are just not “educated” enough about what they are saying or talking about. It’s like me trying to tell you how to balance your books…I know food, so that’s what I stick to. I love coffee, and I know where to get an amazing cuppa, but I won’t go into a lecture about it with a barista, if he/she actually and most times probably knows what they are talking about. 

To all the people that claim to have the “BEST RECIPE” for whatever it is that I made and they are know scoffing down their throats, PLEASE…..don’t think that I am going to drop everything and try your Pavlova or quickly get the ingredients for your husbands curry.

Try standing in a kitchen for 18 hours of your day, in blazing heat, smelling like onions and garlic and trying to remember that you are actually a female. Go to that job interview as a girl to be met by a bulldog of a British head chef that takes you on as to almost watch you fall, but you actually kick ass and are really good at your job. Come to me, when you have to send 6 functions a day, all 4 courses, all for over 100 people, and then again tomorrow. Tell me about your pavlova when you have to start your shift at 4 am and then split and come back to work dinner. 

My first 5 years as a chef, I had no social life, my friends where my fellow chefs in the kitchen, we did most things together, and it remained that way for very long. The normal 9-5 person, doesn’t get it, they have weekends off, they have holidays, they can go out partying. Sorry, I have to work. Yet, I wouldn’t change that for the world.

The passion, the intensity, the joy that goes into cooking. The labor of love, the adrenaline rush, it is like no other. Sending out 300 meals in the space of 2 hours, there is no understanding of that if you haven’t done it. 

Don’t tell me about “that model who is now a chef” or “you know that guy, that is actually a designer but now has a cookbook” or “that singer who has his own cooking show” – if that’s what you associate with the word chef, PLEASE….go do your homework. 

Marco Pierre White, Gordon Ramsey, The Roux Family, Anthony Bourdain, Wolfgang Puck, Joel Robuchon, Ferran Adria, Thomas Keller, Paul Bocuse, James Beard, Alain Ducasse, Raymond Blanc 

These are chefs, these guys are part of the original old school, bad ass, Michelin Star gaining, cowboys, rock star royalty!

Don’t sit and tell me you are a foodie and you don’t know one of their names.

Don’t tell me you want to open a restaurant and you have absolutely no culinary knowledge or background. 

Stop asking me “what is your favorite thing to cook”  and “No” I won’t cook for you if I don’t know you. 

Have a little respect for the ones that actually have grafted hard for the past few years and probably for the next few as well, when I say I am a chef, don’t think that I float around the entire day in a air conditioned kitchen.

Understand that this is a passion that runs in our blood. It fills our being. It is the purest form of love, to feed someone, to put your heart on every single plate, there are no 9-5’s that could ever come close to that. (correct me if I am wrong) 

So to the chefs, the bakers, the pastry chefs, the head chefs, the chefs making it big or small. If you went to school, studied, job shadowed, qualified, and now you are busting your balls (male and female), I salute you.


Hectic schmectic 

Hectic schmectic 

What a week! 

I’ve been so out of touch with my little blog due to a huge dinner I had at work! Well not HUGE, but it was an important evening for my boss, so it was big! 

6 courses, choice in each….me, myself and I. 

I wouldn’t change it for the world though, I thoroughly enjoy what I do and it’s always fun to be able to do these dinner because then I can experiment and push my boundaries a bit more! 

Also, I got to cook for new friends on Saturday, which was such a fun evening. 

Filled with good food, wine and loads of conversation, and not forgetting the amazing coffee that the was made and had! (Chemex) 

I made a Greek lamb with my kale pesto pasta salad with loads of sides and yumminess! 

Marinade for Greek lamb 

2 lemons, zested and juiced 

3 table spoons of ground cumin 

1 handful of mint and fresh oregano or marjoram – chopped 

1 bulb of garlic – peeled and chopped 

1 deboned leg or shoulder of lamb 

Salt and pepper 

Mix all ingredients to form a paste 

Slit your lamb all over (so that the marinade can soak into it) and rub rub rub 

Season loads 

Leave for 2 hours in the fridge, remove and let it come to room temperature- takes about 45 minutes, pop into a hot oven or on the braai until it falls apart. 

Serve with warm pita breads, homemade tzatziki and hummus, minted onion jam and a fresh rocket salad!