Do you remember my post about the many benefits of ayurvedic golden milk? Well, this is a light and vegan version of it.
Curcumin, the active agent in turmeric is packed with anti-inflammatories and antioxidants. It has been proven to fight free radicals, to rejuvenate the cells, cleanse the liver, protect the heart, boost moods and support the brain.
haddock marinated with lime, ginger, honey and spring onions
4 haddock filets or any firm white fish
1 tablespoon coconut oil
a handful shiitake mushrooms
100ml cream
salt and pepper
a handful fresh cilantro leaves, chopped
for the marinade:
2 limes, squeezed
a generous piece of raw ginger, grated
2 teaspoons honey
1 red or green chili pepper, finely chopped
3 spring onions, chopped
Combine the ingredients for the marinade. Put the haddock into a dish and rub the marinade all over the fish. Let it rest for 2-3 hours.
Heat the coconut oil in a saucepan and stir-fry the shiitake mushrooms. Remove the haddock from the marinade. Pour the marinade over the shiitake, season with salt and pepper and cook until the liquid has thickened. Add the cream and stir to combine. Add the haddock filets and let them simmer until cooked. Before serving sprinkle generously with fresh cilantro leaves.
This might be the fastest and easiest way to make a yummy apple sauce. Tastes like the real thing just fresher. It just takes a 1 : 1 apple to date ratio and a generous pinch of vanilla. Cinnamon is optional, but I love the flavour as it gets colder.
3 ingredients raw apple sauce (yields 2-3 servings)
3 apples
3 medjool dates, pitted
a pinch of vanilla
prawn and lettuce rice paper rolls (inspired by Donna Hay)
200g prawns
2 spring onions, chopped
a few leaves of lettuce and arugula
1 carrot, shaved
a few coriander, mint and basil leaves
lemon, salt and pepper
Top softened rice paper rounds with fried prawns, leaves of lettuce and arugula, chopped spring onions, carrot shavings and fresh herbs. Sprinkle with lemon, add salt and pepper to your liking. Fold over the ends and roll to enclose.
Back in Bali, I tasted a soup (which wasn’t even Balinese, as I found out later!) and it had an unusual flavour combination: essentially it was a savory banana soup.
I tried the original recipe and failed badly, but I found a shortcut to a similar taste. The secret lies in a creamy butternut squash and coconut soup, which is the perfect base for a tiny bit of fresh banana.
pumpkin soup with a Bali memory
1 tablespoon coconut oil
2 shallots, thinly diced
2 cloves garlic, minced
1/2 chili pepper (or more for heat)
1 small butternut squash
a pinch of sea salt and black pepper
1 1/2 tablespoons curry powder
1/4 teaspoon cinnamon
400ml light coconut milk
500ml vegetable broth
2 tablespoons maple syrup
1 ripe banana
Heat a large pot over medium heat.
Once hot, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt and pepper, curry powder and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk and vegetable broth.
Bring to a low boil over medium heat and then reduce heat to low, cover and simmer for 15 minutes, or until butternut squash is fork tender. Add maple syrup and the ripe banana.
Blend until creamy and smooth. Taste and adjust seasonings.
It feels as if this summer has gone much too quickly. The warm and sunny mornings, the lazy afternoons under the big umbrella in the garden . Cappuccinos and sweet extravaganzas prepared by my oldest daughter Viktoria who always brings something new and fancy into our “test kitchen”.
pull-apart cake
for the dough:
150g flour
100g freshly ground spelt flour
150ml almond milk (lukewarm)
1/2 sachet dry yeast (= about 2 teaspoons)
2 teaspoons sugar
1 pinch of salt
1 teaspoon coconut oil (melted in the lukewarm almond milk)
a pinch of ground nutmeg
for the filling:
80g coconut oil
2 tablespoons sugar (I take muscobado)
1 teaspoon cinnamon
a pinch of vanilla powder
the seeds of 3-4 cardamom pods
In a large mixing bowl combine flour, spelt flour, yeast, sugar, salt and the grated nutmeg. Add the lukewarm almond milk/ coconut mixture and stir in. Knead with your hands until the dough comes together. Cover with a towel for at least 20 minutes.
Prepare the filling and preheat the oven to 180°C.
Turn dough out onto a lightly floured surface and knead again until smooth and elastic. Flatten the dough with a rolling pin and cut it in long strips the width of your baking dish. Spread the filling evenly onto the dough. Fold the dough like an accordion into the dish.
2 large aubergines
2 tablespoons olive oil
sea salt
for the tomato sauce:
1 tablespoon olive oil
2 garlic cloves, crushed
400g canned or bottled tomatoes
2 or 3 fresh tomatoes , chopped
sea salt and freshly ground black pepper
for the filling:
200g couscous (millet or quinoa also works well)
1 clove garlic
4 tablespoons grated parmesan, plus extra for serving
30g pine nuts, plus extra for serving
2 tablespoons pickled capers, drained and chopped
juice of 1/2 lemon
2 eggs
sea salt and freshly ground pepper
a handful of basil leaves to decorate
For the tomato sauce heat the oil in a saucepan, add garlic and sauté for a moment. Add the puréed tomatoes, the fresh tomatoes, salt and pepper. Bring to a boil, reduce the heat and simmer gently for 20-30 minutes.
Preheat the oven to 200°C. Slice the aubergines lengthwise into thin slices. Brush them slightly with olive oil on both sides. Sprinkle with sea salt and roast them in the oven until soft and browned, about 10 minutes.
Meanwhile cook the couscous. Cover and set aside.
Place the couscous in a mixing bowl. Add all the filling ingredients, except the eggs. Mix well. Add the eggs and combine.
Place the grilled aubergines in front of you with the larger end towards you.
Add a couple of spoonfuls of the filling and roll upwards. Place the rolls on a baking dish in lines, ends down.
Pour the tomato sauce over and bake for 15-20 minutes (oven 200°C).
Remove from the oven and sprinkle with grated parmesan, pine nuts and basil leaves.
This upside down cake is perfect to use up the last bit of summer fruit. We ate it for breakfast on my daughter’s birthday. Here’s how to make
upside-down plum cake
500g plums, pitted and cut into wedges
150g butter (3 tablespoons for the base layer, rest for the batter)
3 tablespoons brown sugar (I used muscobado)
100g sugar
2 pinches of sea salt
2 eggs
120 ml milk
1 teaspoon vanilla extract
2 teaspoons baking powder
240g flour
Preheat your oven to 180°C (350°F). Lightly butter the sides of a heavy-bottomed pan.
In a large bowl, use your hands to work 3 tablespoons of the butter together with the muscobado sugar and the pinch of salt. Spread the mixture on the bottom of the pan.
Arrange the plums in a single layer on top of the mixture. Be generous, they will release water as they cook and shrink!
In the same bowl whisk the remaining butter with the sugar until smooth. Add the eggs. Add the milk and vanilla. Whisk in a pinch of salt, the flour and the baking powder until just combined.
Use a rubber spatula to evenly scrape the batter over the plums.
Bake until the cake is golden brown for about 40 minutes. Let the cake cool in the pan. With a knife loosen the sides of the cake. Put a serving dish on top of the pan and flip it over. In case the plums stick to the pan, take a spoon and put them back on top of the cake. Serve with whipped cream!
1 cup nut milk
1 ripe banana (fresh or frozen)
1 tablespoon raw cacao
1 tablespoon ground flax seed
1 tablespoon buckwheat sprouts
1 tablespoon bee pollen
Blend all ingredients and enjoy!
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