Love to eat, eat to love. 

Love to eat, eat to love. 

I have an unapologetic attitude when it comes to my love of food. Not just making it, or following a recipe, but eating it.  

When people tell me “I forgot to eat” or “I was so busy” or the worst, when they pitch up for a dinner party, but go ape shit on all the snacks, because “I’ve just been so busy” …… hold up : does your stomach not talk to you? Do you not hear it growling and saying “feed me!!!!!” ????? 

I don’t have time for people that can’t find the time to eat, or who don’t find the time to cook a meal, be it for yourself or for a loved one. 

“Everywhere, no matter what your nationality, food is your emotional truth”  
Nigella Lawson 

Maybe it’s because I’m a chef, I can never get tired of cooking, and when someone is hungry, I’m all over that, “what do you want?” “what can I feed you??”  

My best memories of cooking food, are ones when I’ve done impromptu dishes for my brother and sister. Toasted sandwiches at 3am, and not just any toasted sandwiches, it’s fried egg, bacon, mature cheddar, tomatoes, onions, whole grain mustard….I was sleeping, he woke me up…he was hungry. Midnight rolls, which lead to a picnic on the bed, trying not to make a mess, because we should be sleeping! Nutella pancakes with fresh strawberries, late night nachos, or even crumpets with fresh cream and chocolate sauce.

I’ve cooked and made things from scratch or just reused last nights left overs and made something magical, not because I’m bragging, but because I was feeding someone or a group of people that I love. 

I laughed at a friend the other night who said that he had all the motivation to come home and make an amazing dinner for himself, he then landed up heating peas in the microwave and eating that : his justification “as long as the food is warm”, I couldn’t stop laughing at him, and was so shocked that he was ok with that. I suppose it’s all about saving time and in today’s work environment, we are lucky to come home with energy to talk, yet alone cook. 

“Food is the energy of the world, food drives everything” 
Barb Stuckey 

Freezer meals, ready made situations or take aways, lack flavor and everything that’s good about food, so I can understand if you are not wanting to “slave over a stove” …. but just take the time and cook, start from the begginging, use fresh produce and ingredients, and make something yummy for that special person or people! 

“Eating is one of those things that’s a human requirement, but it’s the one thing you have control over” 
Noah Fecks 

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!