Chia, yoghurt and oats for breakfast


Soak overnight:
1/3 cup oats in
1/3 cup milk
1/3 cup plain yoghurt
add 1 Tbsp chia seeds
Stir together, cover with foil and place in the fridge.

Enjoy in the morning topped with fresh strawberries, banana, dollop of your favourite jam, apple and cinnamon, the combinations are endless.

For added sweetness drizzle with 1 Tbsp agave syrup or honey.


Crustless silverbeet quiche



1 teaspoon olive oil
1 large leek, sliced
1 bunch silverbeet
4 rashers of bacon, sliced thinly
1 1/2 cups grated cheese (sharp cheddar works well)
4 eggs
1 cup milk


Preheat oven to 190 C
Wash and pat dry the silverbeet, trim off the white stalks.
Rouchly chop the silverbeet.
Heat oil in a fry pan over medium heat. Add bacon to pan and fry for 1 minute.
Add leek and silverbeet to pan and cook until it is tender. Remove from the heat and set aside to cool slightly.
Whisk the eggs, milk and cheese together in a bowl.
Fold the silverbeet mixture into the egg mixture. Season with salt and pepper.
Spray pie dish with non-stick cooking spray.
Pour mixture into pie dish and bake in oven for 35 – 45 minutes.

Quick Beef Phô


( serves 4)
2L (8 cups) beef stock (home-made if possible)
2 thick slices of ginger
1 medium brown onion, thinly sliced
2 garlic cloves, sliced
3 star anise
2 cinnamon quills, lightly bruised
2 tbs caster sugar
1/3 cup (80ml) fish sauce
375g flat rice noodles
400g beef eye fillet, very thinly sliced
4 cups of bean sprouts
1 – 2 long red chillies, seeds removed, thinly sliced
1 cup each of basil, mint and coriander leaves, to serve

Step 1
Place stock in a saucepan with ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil.
Step 2
Meanwhile, prepare noodles according to packet instructions. Drain well.
Step 3
Divide the noodles among warmed soup bowls, then top with the sliced beef fillet. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs.

Raw Coconut, Cacao and Walnut bites

2 C Dried Coconut (unsweetened)
1/2 C Almond Flour
1/3 C Cacao Powder
1/4 C Coconut Butter
1/4 C Maple Syrup*
1/4 C. Agave Nectar
1 Vanilla Bean (the scraped insides)
1 C Walnuts, Chopped

Mix all ingredients except walnuts until very well combined. Stir in Walnuts. Shape into balls and dehydrate at 116 for 4-5 hours. I used my heart shape measuring spoon (tablespoon size) and dipped it in water, that makes the bites pop out easy.

*taste the mixture before adding the Maple syrup, it may be sweet enough already


Tuscan Kale salad with Spicy Peanut Dressing


Tuscan Kale or Tuscan Cabbage or Cavolo Nero, Lacinato, Dinosaur Kale, to list a few. So many names, one green leafy vegetable. Healthy vegetable. Full of vitamins.

Cavolo nero is a great source of lutein, vitamins K, A and C as well as significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins and many other elements.
So why not try cavolo nero? – it’s so easy to use and has a great, rich flavour that will liven your tastebuds.
Commonly, cavolo nero, is used in pastas and soups, but can also be eaten raw, in salads. Because of its taste, slightly bitter and earthy, it has been called “the darling of the culinary world”.
Adapted from Food 52 recipe
1 bunch cavolo nero, chopped very small, chiffonade cut
1 cup lightly toaste walnuts, chopped
Spicy peanut dressing
2 Tbsp peanut butter, preferably home – made
2 Tbsp warm water
2 Tbsp rice wine vinegar
1 Tbsp agave nectar (or 1 tsp brown sugar)
1 Tbsp soy sauce
1 clove garlic, minced
2 tsp fresh ginger, peeled and minced
1 tsp sesame oil
1 tsp dried chipotle chili flakes
Toss the chopped kale and the walnuts together in a bowl.
Make the dressing.
Put the peanut butter, warm water, garlic, rice wine vinegar, agave nectar, soy sauce, minced ginger, sesame oil and chili flakes into a blender and whirl away at high speed until everything is smooth.
Toss the dressing with the salad.
Cover and let rest in the fridge for at least half an hour. Kale will wilt a little and will become more palatable.
Now grill some steak or fish and …

Mid-week dinner – Quinoa and vegetable pancakes with chipotle mayo


Do you have some quinoa left over? Don’t know what to do with it? Why don’t you try to make these pancakes.


Serves 2, yield about 8 pancakes


1 cup cooked quinoa, cooled

1 cup shredded zucchini

1 cup shredded carrot

2 spring onions, finely sliced (or 2 Tbsp chopped chives)

1 egg

1 heaped Tbsp buckwheat flour (or AP flour)

2 Tbsp coconut oil for frying (or any other vegetable oil)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sweet paprika

2 Tbsp Mayonnaise with a few drops of Chipotle Tabasco added, to serve


Place quinoa, zucchini, carrot and onions in a large mixing bowl, crack an egg on top and stir. Add flour, salt, pepper and paprika, stir again until all ingredients are incorporated.

Mixture shouldn’t be too wet, if it is, add a little more flour.

Heat the coconut oil in a frying pan. Using large spoon, drop mixture in pan and flatten a bit, creating a larger pancake, about 4 inches in diameter. Fry on both sides until golden brown. Be gentle and use a large spatula when turning the pancakes, they  tend to fall apart. If you feel that it’s impossible to flip them, add another egg in the mixture. This will help them to hold  together a little better.

Dollop some chipotle mayo on your pancake and enjoy.