what a dahl!

Quick and easy, this dahl has a nice spice and makes a lovely dinner when served on brown rice or quinoa.

2 cups red lentils, rinsed with cold water

3 cups water

2 tsp ‘my favourite spice mix’ (1 tbsp each: coriander seeds, cumin seeds and caraway seeds, dry roasted in a cast iron pan and then pulverized in a mortar and pestle)

1 – 1 inch knob of fresh turmeric, minced

1 – 1 inch knob of fresh ginger, minced

1 leek, sliced into rings

1 red pepper, seeded and sliced

1 chili pepper, seeded and sliced

2 cloves of garlic, sliced

coconut oil for sautéing

sea salt

olive oil for drizzling

cooked brown rice

To a pot of boiling water, add the red lentils, let the water return to the boil and with the lid on, simmer for 25 minutes.
In the meantime, in a cast iron pan, saute the peppers, garlic and leek for about 10 minutes, until brown and caramelized.
Drain the lentils (I saved the liquid, I’m sure I can find something to do with it – if you have any suggestions, let me know please!)
Pour the drained lentils into a bowl and add the turmeric, ginger, salt and ‘my favourite spice mix’ and  mix until everything is well incorporated.
Add the sauteed vegetables to the top and drizzle with a generous splash of olive oil.
Serve on brown rice.



super quick breakfast


1/2 cup leftover cooked grains (I used buckwheat groats, but you could use quinoa, kashi, millet or any other of your favourite grains)

1/4 cup almond milk

1/2 tsp cinammon

a few dried cranberries

a few nuts (I used almonds, just choose your fave!)

Put the cooked grains into a small pot and add the almond milk.

Heat gently for a few minutes.

Take off the heat and add the cinnamon, cranberries and walnuts.

Stir through to combine.


‘mmm so chocolatey’ truffles

These delicious truffles take just minutes to make and really give you a blast of chocolate flavour. Oh and they’re gluten and dairy-free!

1 cup hazelnuts

1 cup soft, pitted dates

1/2 cup pure cocoa

a pinch of salt

Pour the hazelnuts into a food processor and whiz until fine.
Add the pinch of salt and process for a few seconds.
Add the dates and cocoa and process until everything is well incorporated.
Pour the contents of the food processor into a bowl.
Scoop out tablespoons of the mixture and form into balls.
Roll the truffles in cocoa powder to coat.
Chill for about 30 minutes.
So easy and so chocolatey!


cornbread – vegan and gluten-free

Cornbread with 3 bean and sweet potato chili

This cornbread is really easy to make, and because I used organic cornmeal, it has a really nice corn taste. I personally find conventional corn meal lacking in corn flavour.

Pre-heat your oven to 350° and grease a 9″ x 9″ baking pan.

1 cup organic cornmeal

1 cup brown rice flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

3 tbsp organic cane sugar or honey

1 tbsp ground flax seed mixed into 3 tbsp warm water (let this sit for about 5 minutes and then give it a stir; this is your egg substitute)

1 cup almond milk

3 tbsp melted coconut oil (use a bit of this to grease your pan)

Add the cornmeal, rice flour, baking powder, baking soda and salt to a large bowl.

In another bowl, mix the sugar or honey, flax and water mixture and almond milk together.

Add the wet mixture to the dry mixture and fold gently.

Now add the coconut oil to the mixture and again fold gently until everything is just mixed. Don’t over mix.

Pour the batter into your greased pan and bake for 30 minutes or until the center is springy and the edges are golden.