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! 


What’s for lunch?

What’s for lunch?

One of the family members I work for is a vegetarian. She’s been one since birth.

So as a chef, this pushes me to major limits. 

I need to be inventive without being repetitive and still make something that will appeal to her when she sits down to eat. 

I experiment  with loads of alternate proteins and have really tried to be more open minded and not just give her tomato pasta. 

I have also noted (with some of her venting) that loads of restaurants and establishments are still very limited to what they offer on their menus for vegetarians. 

It’s standard – tomato, pasta, stir fry, gnocchi. If all else fails, you can order a salad, which is also very limited in options. 

I think, if I go out, I can be a fussy eater and no one will bat an eyelid because I’m a “meat eater” and I asked for medium rare and you gave me medium. But why do vegetarians have such bad reps? 


Picture – quinoa, fresh kale, carrots, cucumber, olives, tomatoes, portabellini mushrooms and my all time favourite kale pesto. 

Put your pesto forward 

Put your pesto forward 

After my post about how good and amazing kale is for you, here’s a quick sticks recipe for a kale pesto!!! 

10 kale leaves (stalks trimmed) 

1 half bulb of garlic, peeled (very good for you) 

1 cup of vegetarian friendly Parmesan 

1 half cup of roasted almonds (I tend not to use pine nuts as it has an overpowering taste!) 

About 1 and a half cups of really good extra virgin olive oil (more or less depending on how thing you want your pesto) 

1 tablespoon each of salt and pepper 

Blend the oil, garlic, salt, pepper, nuts and Parmesan 

Add kale leaves one at a time and keep blending until you have your desired pesto consistency! Also check for more seasoning if needed! 



To kale or not to kale? 

To kale or not to kale? 

I have come to love Kale. 

It’s a type of wild cabbage. 

It’s amazingly good for you. 

It’s one of those Super foods that are ridiculously versatile. Think pesto, stir fry, wraps, curry, juice, smoothies, pastas and pastes.

Some of the scientific facts (as one does) 

Low in calories, high in fiber and has ZERO fat content…..hellllllooooo!!! 

It’s also rich in iron, vitamin K, A and C……is filled with powerful antioxidants………………high in Omega 3, helps keep cholesterol levels down, it also ranks high in the calcium department, AND it’s very good if you are detoxing, or just part of your green juice squeeze!