These recipes were inspired by a chat I had in school about the importance of eating seaweed, especially for its capacity to absorb heavy metals from our bodies, something we have to consider given the levels of pollution the world is experiencing today. The notion of eating seaweed does feel a bit uncomfortable for some …
every day seaweed things: crackers, chilli oil, gomasio and kimchi Read More »
Keeping in short and sweet for you. This sauce is a much loved one in my house, one that can have many different versions, and it’s now yours. Dark leafy greens are something we should all think of incorporating more in our diets, as they contains high levels of minerals, vitamins and fibre. I used …
GLUTEN FREE – NUT FREE (option) I discovered chermoula for the first time in one of my favorite cookbooks from Green Kitchen Stories. Inspired by their trip to Marocco, they roast an entire cauliflower in this mix of spices and oil. Chermoula is one of my favorite combinations of spices to roast something in. It …
Chermoula Roasted Aubergine With Lime And Sage Yogurt Sauce Read More »
GLUTEN FREE – NUT FREE – MAKES ABOUT 300g I’m a huge fan of cannellini and white beans in general. They are so creamy and soft and sweet, most of the time I prefer them to regular chickpeas. Serve this hummus as a snack with raw veggies, use it as a spread for a sandwich, …
GLUTEN FREE – MAKES A 500G JAR Ingredients: 250g fennel 250g white cabbage 1\2 small onion 1 tsp fennel seeds 4 green peppercorns ( black is fine too) 4 cm fresh turmeric 1 tsp salt Method: Start by washing the vegetables and with the help of a mandoline or a knife finely slice cabbage, fennel, …
You read that right indeed. Sometimes it gets so challenging to make the perfect recipe. There are so many variables, with what the result can turn out to be, and to be honest, I’d like to be of inspiration more than just leave you with a list of perfect measurements for a perfect result. Let’s …
A Non-Recipe For Potatoes And Courgette Fritters Read More »
I used to be very scared of pickling things. I was never sure it was the right amount of sugar or vinegar or spices. And to be honest I was never a big fan of them in general until I meet someone that absolutely loved them. Not only pickled things but onions. In every shape …