Let’s lunch 

Let’s lunch 

Some of the food made this week! 

Most times I forget that I don’t need to post a recipe, I could just post these beautiful photos! 

❤️🍴



A quick salad for a lunch I did. 



Brown rice sushi salad! This was really yummy, cooked rice in a rice cooker and finished it like you would “white” sushi rice. Grilled the salmon with loads of black pepper and lemon juice! 



A grilled chicken burger topped with guacamole, cream cheese and sweet chilli sauce. 



Smoked salmon salad. 



My favorite creamy gaucamole with tahini, gives it a sharp tangy taste. Grilled the chickpeas in a hot pan, and fried the kale aswell! The bulgar wheat and broccoli mix I season with fresh lemon juice, olive oil, salt and pepper! 



Quick roasted chicken breast salad, drizzled with balsamic reduction and extra virgin olive oil. 



Skewered some chicken thighs and marinated them in mustard and honey, served with potato wedges, fresh avocado and a tangy mayo dipping sauce. 



This was cold tomato soup, served with kale pesto and I make puff pastry “superseed” sticks! Topped with linseed, sesame seeds, hemp seeds, and vegetarian Parmesan. 



Yummy kale, corn, and cabbage salad with balsamic marinated mushrooms and artichokes! 



This was a snack made for myself! Rye toast, kale pesto, chicken cold meat, Avo, fresh peashots and black pepper! 

See the brownie, eat the brownie. 

See the brownie, eat the brownie. 

Hello! Please! Look at these delicious pieces of heaven!!!! 

Once again on the raw situation! I found these on www.therawtarian.com 

They are packed with superfoods. 

They are amazingly rich and decadent. 

Although a lot of ingredients, this recipe is easy to make and delicious to eat! Obviously 😁 

Ingredients 

1 cup of sunflower seeds 

1 cup of cashews 

2 1/4 cup of dates, pitted 

1/2 cup of cacao 

1 TBSP of vanilla paste 

1 TBSP of coconut oil

1/4 tsp of salt 

1/4 cup of raw cacao nibs or goji berries 

1/4 cup of chia or hemp hearts 

1/4 cup of flaked almonds (my addition) 

Method 

In a food processor, process the sunflower seeds, add the cashews…process. 

Ok. Now the tricky part. Add the dates, bit by bit, you need to keep adding and be patient here, you might need to remove half the mix and add, then add more and keep processing. 

The mix should resemble a crumbly cookie mix. 

Ok! 

Add the coconut oil, cacao, vanilla, salt – process! 

Transfer to a bowl and with your hands mix in the cacao nibs and chia seeds. 

Shape into a brownie pan, press and compact into the pan, and then pop into the fridge for about 1 hour. 

Take out, cut to size, and store in a airtight container in the fridge! 

Don’t cut the pieces to big as its really rich! (But yummy) 



❤️🍴

Universal foods 

Universal foods 



Pizza and pasta, potatoes and pastry. Why do they all start in a “P” ? Let’s not forget cheese, maybe donuts and cake! 

All these are generally, now a days, not on the top of the “you may eat as much of this as you want” list. (That’s a pity)

Lactose intolerance, gluten free me and all the other food problems we sit with because of overtly processed food is actually such a downer! 

I’m lactose intolerant. My favorite thing in the entire world is cheese sauce!! On toast, grilled,  all over pasta, and over chicken, all over anything. But alas, I cannot and shouldn’t be putting cheese or milk or cream anywhere near my face! 

Luckily I can get my hands on lactose free yoghurt, I also eat Parmesan, as its a hard cheese and less processed and I try to only eat pizza like once a month! 

Ok….I’m rambling…I found a recipe by Melinda Novak, she has a blog at www.cookingalamel.com, for a Creamy Greek Yoghurt Mac and cheese. 

I’ve tweaked the recipe a bit to suit me. 

Ingredients 

2 cups of macaroni – gluten free or not (raw) 

1 cup of mature cheddar (grated)

1/2 cup of Parmesan (grated) 

1/2 cup of lactose free yogurt or Greek yoghurt 

1 garlic clove finely chopped 

Salt and pepper to taste 

Method 

Cook the pasta until al dente.

Before you strain your pasta, remove 1 cup of the water, and keep to one side. 

In the same pot that you’ve cooked the pasta, add the garlic and stir about to release the oils and to start cooking it. 

Pop the pasta back into the pot, with half a cup of the water. Add the cheese and stir until it melts. 

Pour in the yogurt while you continue to stir the pasta. Season with salt and pepper. 

If it starts getting toooo thick, pop in the remaining water. 



You are faced with an extremely creamy and cheesy Mac’n Cheese…which is slightly healthier than the white sauce based alternate! 

❤️🍴

Butterfinger licking goodness

Butterfinger licking goodness

How good do these look? 

They are ridiculously rich and decadent and sweet and yummy! Bonus….they are good for you!!! Boom! 

Ingredients 

Base: 

1/2 cup of walnuts 

1/2 cup of cashews 

1/2 cup of dates 

Pinch of salt 

3 TBSP of psyllium husk 

Choc topping: 

3/4 cup of coconut oil melted 

1/2 cup of honey or rice syrup 

1 cup of raw cacao 

1/4 tsp vanilla paste 

2 silicon muffin pans 

Ready? 

Mix the nut and dates in a bowl, add half to a food processor and process. Add the remaining mix, and process until all the dates are broken down and you have a breadcrumb like texture. 

Transfer to a bowl, mix through the psyllium husk. 

Shape the base mix into your muffin trays, I find about one heaped tablespoon in each gives you the right thickness. 



Set aside 

In a blender, add your topping ingredients. Blend on high until the texture becomes smooth and resembles melted chocolate. 

Now work fast, spoon the cacao mix over your already prepared bases, a tablespoon in each is over enough. 

Pop the trays into the fridge and leave to set for at least 2 hours. 

Gently remove them from the moulds and place them between wax paper into a airtight container and store them in the fridge! 

Delicious 

Recipe adapted from @therawtarian

❤️🍴

Mind over matter snacker 

Mind over matter snacker 



The mind is a powerful thing, and when it comes to food, we are creatures of habit. We stick to what we know, most times because it’s easy, other times because it’s just convenient. 

Breaking out of the mould, always takes some coaxing and most times, major effort. 

I’ve been experimenting with loads of new recipes, some fail (majorly), others are ok, and some are really REALLY amazing. 

A lot of these recipes are also what we now call “raw” – not as the raw that we think we know, an apple or carrot peeled and eaten won’t cut it guys. 

So the point is that with a little bit of creativity, a raw almond and raisin cookie, tastes just as good or even better than a shortbread cookie. Raw cacao is a brilliant addition to anything that you want to make chocolate, rice syrup is an amazing alternate to honey and sweetners. Hemp, chia, sesame seeds, nuts and even chickpeas are awesome boosters in sweet snacks, and having gluten free flour and brown rice flour in your pantry makes for amazing gluten free options. 

This mock “oatmeal and raisin” cookie is packed with protein in the form of almonds

Almonds are a nutritionally dense food, which make it a perfect snack for those trying to eat healthier. (Lifestyle change!) 

This recipe is delicious. It really really is tasty, sweet and yummy! It’s the perfect snack for lunch boxes (be careful with nut allergens) or just for on the go.

Ingredients 

1 1/2 cups of almonds 

1/4 cup of rice syrup or honey 

2 tsp of vanilla paste 

1/4 cup of coconut oil (melted) 

1 TBSP of cinnamon 

1/4 tsp of salt 

1/2 cup of raisins 

Process the almonds in a food processor until it resembles course flour. 

Add all ingredients besides the raisins and pulse until combined. 

Transfer to a bowl and mix through the raisins. 

Shape then into cookies (keep your hands damp). 

Refrigerate for 1-2 hours….then eat!!! 

Store in the fridge. 

These won’t last. They are absolutely awesome! 

Recipe adapted from @therawtarian 

❤️🍴

Cauli-daze

Cauli-daze

Egg fried cauliflower “rice” 

Lip smackingly good, and of course, so healthy! Gone are the days of white sauce drenched cauliflower, topped with cheese or over cooked grey and bland situations. Hello to this fresh idea that you can serve as a side to anything! 

I’ve posted my recipe for cauliflower pizza base, which also rocks, but this one is a bit less complicated! 

Ingredients 

1 medium head of cauliflower (about 500g) 

2 medium carrots, peeled and chopped 

2 corn on the cob, corn taken off

1/2 cup of spring onion, chopped 

2 cloves of garlic, chopped 

2,5cm of ginger, grated 

5 TBSP of tamari or any other soy sauce 

Black pepper 

2 eggs, beaten

Olive oil 

Toasted sesame seeds to garnish

Method 

Pulse the cauliflower in a food processor, until it resembles rice.

In a pan, add olive oil and start frying your carrots and corn. When those are al dente, remove them from the pan and set aside. 

Add the onion, garlic and ginger to the pan, fry for about 1 minute. 

Add the cauliflower, and toss well, leave to cook for about 3 minutes, keep an eye on the pan, if the mix becomes to dry, add a touch of water, until the cauliflower is fully cooked. 

Add about 2 tablespoons of tamari, some black pepper, the carrots and corn, and the beaten egg. 

The mix will now look like porridge, but remember the egg needs to cook, so keep stirring and have a little patience. 

Once the egg is cooked, check your seasoning, if you need more salt, add the remaining tamari and mix through. 

Transfer to a bowl and sprinkle with toasted sesame seeds. 

Perfect side for fish, chicken, beef or even eaten on its own! 

❤️🍴

Monday, bloody Monday. 

Monday, bloody Monday. 



My melt down actually happens on a Sunday evening

Maybe it’s because of school going days, but at 4 ‘o clock on a Sunday afternoon I think to myself, “It was Friday, like 1 minute ago!” 

Grumpy…I need a day between Saturday and Sunday. Can I call it my day? Ha! (See what I did there?) 

I try to embrace Monday, new week, new you, new day, new diet! Not really a new diet, but it’s always “I’ll start on Monday” that gets the engines roaring for the new week! 

Coffee. 

Breakfast. 

Planning the week. 

Running around. 

Ok! Breathe! 

Monday. I’m going to try to hug you with open arms and give you the biggest kiss! 

I’m going to try. 

❤️🍴


Chocolatey goodness 

Chocolatey goodness 

Edit

I have been following Laura-Jane, on Twitter for a long time. I also, obviously follow her on Instagram and pop in on her website www.therawtarian.com weekly to see what’s new and what tickles my tastebuds. 

As I have said before, I’m not on any level completely raw, but I find that the “snacks/sweets/desserts” on her site are easy and they taste amazing. It also really helps to rather have two raw cookies than eat two shortbreads, especially if you are trying to keep the kilograms down and are just open to have a healthier lifestyle. 

Her recipe for “Best Raw Chocolate Cookies” are RIDCULOUSLY easy! Like sooooooooo easy!!

Ingredients 

1 cup of almonds 

1 1/2 cups of cashew nuts 

1 cup of dates 

2 tablespoons of agave nectar (I used rice syrup) 

1 TBSP of coconut oil 

1 TBSP of vanilla extract (I used 1 teaspoon of vanilla paste) 

1/2 cup of cacao powder 

1 pinch of sea salt 

Process the almonds and cashews in a food processor until they almost resemble flour. Add dates, agave nectar, coconut oil, vanilla and cacao. 

Blend until fully incorporated and sticky. 

Shape into cookies and keep covered in the fridge for up to 5 days. 

❤️🍴

Recipe books 

Recipe books 





With the digital age, we can download a recipe or Google a website and “Bob’s your uncle”. 

I am a big book worm, so I’ve never gotten into the whole “e-books” situation, but if anything, I always try to buy my recipes books and have a good collection of them, if I do use a recipe of the web, I print and paste into my own recipe book that I’ve had for the past 10 years! 

Presenting Tashas. 

Founded in 2005, Tashas, is a Johannesburg landmark, now also showing off in Cape Town and Dubai. To me, Natasha Sideris, is a powerhouse and a force to be reckoned with. I’ve had the opportunity of working with her, albeit for two days, but she is an incredible leader, an amazing worker an even better chef. Let’s not forget about Savva, her ridiculously passionate brother, who made the best seafood pasta I have ever tasted!  She is an amazing inspiration to little chefs like me! 

Her recipe book has been creating hype around Johannesburg and of course, we have a copy at the house! 

It’s simple and elegant with really tasty dishes. 

I did the Granny Smith recipe for breakfast, which was so yummy, it’s going to become a staple! 



Available at Exclusive books. 

❤️🍴

Raw moments…again! 

Raw moments…again! 





Aaaaah! Obsessed with the raw food situation?? 

These are snacky bite size nuggets, packed with loads of amazing seeds…chia (WE LOVE CHIA), hemp seeds, dates, raw cacao…oats!!!!!!! Cooooooome on, they are delicious 😉 

Before I get to the really REALLY easy recipe, let’s focus on Hemp. 

This ancient food can be traced back thousands of years to Chinese, Egyptian, Persian and other cultures, where it was revered as a complete food source. At 35% protien content, shelled hemp seeds are the answer for anyone lookin for a raw, vegan or organic complete protein source. They also contain a wide array of nutrients, antioxidants and fiber. Hemp has been long overlooked as a superfood for its misunderstood association with marijuana. Hemp seeds do not contain THC.   



Ok! Now that we are all a bit more educated, onto the recipe. 

Ingredients 

100g dates, pitted 

4 TBSP of boiling water 

160g of gluten free oats or rice flakes or quinoa flakes 

40g raw hemp seeds 

35g chia 

3 TBSP of melted coconut oil 

2 TBSP raw cacao powder 

2 TBSP rice syrup 

In a food processor, blend the dates and hot water until it’s thick and sticky. 

In a bowl, mix the oat/flakes, hemp, chia, coconut, cacao, rice syrup 

Add the date mix and combine all ingredients until thoroughly coated. 



Shape into balls in your hands, or if you want to cut into bars, double the recipe and set into a lined baking tray. Leave in the fridge for 1 hour and cut into bars. 

Wether balls or bars, they can be kept in the refrigerator, covered, for up to two weeks. 



❤️🍴