frittata of mung beans, spinach and coriander 1 cup green mung beans, soaked over night1 tablespoon lemon juice2 tablespoons plain yoghurt1/4 teaspoon baking soda2 tablespoons coriander, chopped2 cups spinach, chopped1 teaspoon sattvic spice mix (recipe below)1/2 teaspoon salt Ghee or coconut oil and 1/2 teaspoon mustard seeds for frying. Drain and rinse the mung beans. Using a high-speed blender pulse to purée the beans, lemon juice and yoghurt. Transfer the mung bean mixture to a […]
1 bunch of kale (tear away the pieces from the stem) 1 avocado 1 lemon salt, pepper and a dash of tamari Rinse and prepare kale into bite sized pieces. Put into a large bowl. Add all the remaining ingredients. Massage into kale until the leaves are soft. My recipe differs slightly from Jill Daltons, but you might watch her video for the perfect “how to”.
raw baby spinach soup (recipe inspired by Anthony William) 1 generous handful baby spinach 1 orange, peeled 2 tomatoes 1/2 avocado chili salt and freshly ground black pepper For more spiciness add a clove of garlic, chili, cilantro or basil. First blend the orange with the tomatoes, then add the remaining ingredients and blend until smooth. Enjoy cold or lukewarm. Top with sprouts, herbs or roasted seeds.
delicious mess of tomatoes, peaches and goat cheese tomatoes and peaches in equal amounts, quartered or chopped 1/2 onion, white or red, finely sliced fresh goat cheese basil leaves balsamic vinegar native olive oil a spoonful of honey salt and freshly ground pepper In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese. Mix gently before serving. Top with basil […]
Whenever I prepare this mung dhal the smell of sizzling spices teleports me to Hassan’s kitchen in Madame Mallory and the smell of curry. It’s irresistible. mung dhal (basic recipe) 200g mung dhal double the volume of water 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon rock salt 1 tablespoon ghee 2 teaspoons cumin powder 1 teaspoon Chinese Five Spice powder (cinnamon, clove, star anise, Sichuan peppercorn, fennel seeds) Soak the mung beans during the night or for […]
Definitely THE sauce of this summer!! Salsa California 1/2 onion a piece of chili pepper, seeds removed half a bunch of fresh cilantro leaves 1 teaspoon fresh lemon juice or white wine vinegar 1 teaspoon salt 6 ripe tomatoes Blend for a few seconds. Do not over mix, leave chunky. I love it with pasta, grilled fish, salad, vegetables (green beans, asparagus!) or on grilled ciabatta. Spin-off: Take the Salsa California ingredients, add half a cucumber and […]
A traditional recipe to fight the arctic temperatures. It pairs well with duck and pheasant, with potato gratin, gnocchi and mashed potatoes. Or simply on its own, just the buttery cabbage with the sweet aromatic apple. Flemish red cabbage 1 red cabbage 2 tablespoons aceto balsamico salt and pepper 2 generous tablespoons soft butter to spread onto the pan 2 apples a heavy pan with a heavy , well closing lid. Preheat the oven to 150°C. Quarter the cabbage, […]
creamy mustard salad dressing (yields about 10 servings) 2 cups raw, unsalted cashews 1 cup white wine vinegar 2 tablespoons raisins 1 1/2 teaspoons Dijon mustard 1 clove garlic 1 tablespoon nutritional yeast 1 cup almond milk or any other plant based milk 1 teaspoon tamari sauce It is not necessary to soak the cashews, if you use a high speed blender. Blend until creamy. Keep in the fridge for at least 1 week. If […]
I stumbled upon the method of caramelizing butternut squash in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes? Mine are these pumpkin soup with a Bali memory spiced butternut squash bread sweet dumpling, oven roasted with prawns, tomatoes and white wine curried butternut squash soup autumnal surf’ ‘n’ turf introducing black futsu caramelized pumpkin and green bean salad 1 butternut squash, sliced or diced 2 […]
beetroot carpaccio 4 beetroots about 75g fresh goat cheese (feta) 2 spring onions (the green parts) or chives, thinly sliced for the vinaigrette: 3 tablespoons sherry vinegar 60 ml olive oil a few dashes of Tabasco sauce salt and black pepper Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. […]