Gnocchi gnocchi on heavens door! 

Gnocchi gnocchi on heavens door! 

They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????

To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.

Sweet Potato Gnocchi

  • Servings: 6-10
  • Difficulty: If this is your first time, take it step by step
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1kg sweet potato

1 egg

Pinch of salt

250g of gluten free flour or normal, which ever your prefer.

90g of baby spinach

10ml of baking powder


Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.

Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.

Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.

Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.

Wash your hands and now keep them floured.

Start cutting slices out of your ball and start shaping them.

I find that if you do this, it’s easier to shape into the pillows.

You’ll get about 15 “logs”

Once you’ve done this you can know start cutting and shaping into gnocchi.

You can use a paddle or just a plain old fork.

I like to keep it rustic, it just looks better and homemade.

Transfer into a floured oven tray.

Now add to the boiling water, about 15 at a time.

These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.

You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.

This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.


Kelp me out? 

Kelp me out? 


I feel like I could forever be writing about how good hemp, kelp, Kale and cashews are for you. 

I’m not a doctor and don’t have any type of qualification to allow me to preach about health benefits, but I am a chef and I am a human being and I can “feel” the goodness that my internal organs jump up and down with when I eat, drink and generally digest these food items. 

When I see something I like or taste something that gives my mouth a slight “foodgasm” I always tend to say “This (fill in the blank) though!” – so wether it be a “man” an “ice cream” or a “spring roll”, those are generally the next words out of my mouth. 

Ok. So…This sauce though!!!!! 

Man oh man oh man! 

It’s rich, thick, decedent and sooooooooo good for you, that you will actually make it in bulk and keep it in the fridge. It’s like my Kale pesto that’s always around, this green sauce and I are destined to have a long and very eventful relationship.

Algae and green hemp dressing/sauce


1 cup of warm water 

1/2 cup of hemp seeds 

1 cup of cashews 

3 whole garlic cloves 

Juice of 1 lemon 

2 TBSP hemp oil 

1 TBSP protein powder 

1 tbsp spirulina 

1 tbsp of kelp powder 

2 tbsp of rock salt 


BLEND! (How easy???) 

The best part of this finished product is that it can be drizzled over everything from chicken to fish, salads to roasted vegetables and it’s an even better accompaniment to chopped Kale that’s bound for the dehydrator for Kale chips! 

Heaven? This sauce though! 


Leaning tower of patties 

Leaning tower of patties 

Aaaaaaaahhh man. I’ve been on a bit of a “I need to leave my technogical devices alone” break. But in saying that, I missed my little blog. Anyway! Back to business. 

These are awesome, yummy, taste amazing and are so filling that one with all the trimmings was enough for me!

The recipe is quick and easy and will work great for vegetarians, meat free Monday situations or just as a side to a meat dish, because we all love creative side dishes!!!!! Also, high in protein and low in carbs, they kick ass for part of a training/eating plan.

Portabella Mushroom Patties

  • Servings: 6-8 100g patties
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2 cups of portabella mushrooms (just heads, chopped)

2 cups of cooked cannellini beans or cooked black beans

1 cup of minced broccoli

60g of chopped red onion

3 XL eggs beaten

1 cup of gluten free bread crumbs or Panko crumbs

2 TBSP of minched garlic

1 tsp of salt

1 tsp of pepper

3/4 cup of grated Parmesan (vegetarian friendly)


Add all ingredients into a big bowl.



Set aside while you heat 2 TBSP olive oil in a pan. Shape the mix in your hands (I used a half cup measure for each pattie) and gently place into the heated oil. The patties crisp up so deliciously that eating them straight from the pan needs to be put on hold.

I served mine with a sundried tomato aioli and a micro green and cucumber salad. But you can stretch your imagination and serve them anyway you like.

The mushrooms give this recipe a “meaty” texture and the beans make it ridiculously creamy and soft inside while its golden and crispy on the outside!

So yummmmmmmm!


A few good things 

A few good things 

Some photos of things made the past two weeks. 

  Cauliflower tortillas stuffed with a chickpea and kidney bean warm salsa, topped with Avo and tomato salad and sour cream. 

  Puff pastry straws topped with Parmesan, flaxseeds, sesame seeds and hemp seeds. 

Sexy sweet potato, lentil and kale patties, sitting in a thick tomato ragout.   

  This was a lentil and bulgar wheat salad, dressed in mustard, apple cider vinegar and olive oil, with loads of fresh sprouts and deep fried tofu (done in coconut oil). 

  A salad of avocado, sundried tomatoes, artichokes, peas, and pumpkin seeds. Also some calamata olives and butter leaves. 

  Easter lunch dessert. Ladyfingers drenched in an Kaluha fudge coffee, topped with chocolate mousse, and fresh raspberries. 

  Raw tart base, topped with a warm mushroom, artichoke and tomato salad. Added some kale pesto for extra yumminess! 

  The bread recipe I posted in last week, topped with avocado, kale pesto and fresh tomatoes

  Three ingredients in these little bite sized energy balls. Cashews, dates and dried strawberries. Blend all up until sticky and shape. 

Just lunch. Pastrami on white with all the trimmings and kale leaves instead of lettuce.  

  French toast on left over Challah. 

Laksa for my amazing friend Zane. 

Almond meal coated chicken breasts. 

Roasted sweet potato chips with rosemary and rock salt. 

  Quick hamburger. 

 Almond and chia seed based pizza. Topped with fresh pasta sauce, artichokes, mozzerella and brocolli. 


I like big buns!!!!

I like big buns!!!!

I feel, in my heart, that hot cross buns should be an all year thing. For me, they are the most amazing tasting, smelling, let’s eat then for the entire day, little bits of heaven. 

This is a combination of two recipes, a Jamie Oliver and a Ina Garten mashup. I love both recipes, but combining segments of it, makes these hotcross buns awesome (in my eyes and heart) ❤️

Hotcross Buns

  • Servings: 12 buns
  • Difficulty: fairly complex, but easy once you get the hang of it
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200ml milk

50ml water

55g butter

14g of dried yeast

455g of flour

1 tsp of salt

1 TBSP of mixed spice

1 tsp of cinnamon

1/2 whole nutmeg grated

1 tsp of ground ginger

55g of brown sugar

2 pieces of stem ginger (chopped)

1 large egg

30g cranberries

50g raisins or sultanas

The zest of one lemon

2 tablespoons of mixed peel (chopped)

2 TBSP of plain flour and water for the cross paste

1 egg for brushing



Add milk and water to a saucepan and heat until tepid (you can stick your finger into it without difficulty).

Add the yeast to this liquid mix and stir well and set aside.

Melt the butter in the microwave and set aside.

Sift flour, salt, spices and sugar.

Add the chopped stem ginger to the dry mix.

Make a well and add your yeasted milk mix, butter and the egg, stir well until all combined. Transfer your dough mix onto a well flour surface and knead baby knead.

Knead for about 10 minutes.

Now take your gorgeous dough and place it into a floured bowl. Leave covered with plastic wrap in a warm place (not to warm, you don’t want it to sweat) – leave to rest for an hour.

Transfer your dough onto a floured surface, press down to flatten and add the remaining fruits, knead the dough and keep mixing fruits into it until it’s all incorporated.

Set your oven to 190C, grease and like a baking tray.

Now, shape. You get about 12 buns from the mix, weighing between 80-90g each.

Leave them to rest for a further 30 minutes. In the meantime mix a paste with the flour and a little water, and place this into a piping bag. Once rested, pat the buns to flattent them slightly.

Brush with egg and then pipe your crosses.

Bake for 20 minutes.

While still hot, glaze with the soft honey.

These lasted two days. They are amazing.