Origen, San Pedro, Marbella
35-45 euros

This place was definitely needed after the craziness from the night before! San Pedro is in a perfect location, just 10km outside of the glitz, glamour and hedonism of Puerto Banus, allowing you to dip in and out of the madness!

Nikki Beach did not disappoint but once back at our apartment I was glad to be far from the madding crowd. My friend had been raving about this little café, and she had every right to be.

It felt like we had stumbled onto this oasis of goodness, yumminess and friendliness. The service was smiley and our waiter talked us through the various options on the menu, whilst we downed our green juices.

The menu was small but perfectly formed, the options fit nicely on to one side of the page. Split into three sections ‘Good morning’, ‘Carry on eating’ and ‘Appetizer. I started with ‘Seasonal fruit with honey, chia seeds, hemp and yogurt’. It was just what I needed to put some colour back in my cheeks and restore balance.

The ‘Corn taco’s filled with organic chicken’ was to die for. The freshness of the guacamole, the perfectly cooked chicken in a tomato sauce brought together in a crunchy taco was doing a samba in my mouth! The first five minutes consisted of no talking just moans of delight, then a light bulb moment as my bestie had the genious idea to sample the organic wine, well it would have been rude not too…when in Rome or should I say Marbella…

origen-organic-food

Breakfast is served in under 5 minutes…
So I try to work from home at least once if not twice a week, and you’d think that on those mornings I would be chilling in my onzie making myself a nice cuppa match tea infused with ginger and lemon. Not quite, the school run is not for the faint hearted.

There is always the mad rush in the morning, topped with I can’t find my PE kit or school shoes! Worse still at the eleventh hour you find out its dress like a ‘book character day’. I find myself muttering under my breath ‘what, seriously is that even a thing! Its at that moment that I pause take a deep breath ‘I’ve got this’. All I need is some eyeliner, a scarf and trousers tucked in socks and we have ourselves a pirate!
Meanwhile whizz this up in 5 minutes and you’ll be ready for some swashbuckling adventure…captain Jack Sparrow to the rescue, yes please!


INGREDIENTS (serves 2-3)

1 banana
2 heaped tblsp oats
4-5 strawberries (a handful)
½ inch jaggery (or honey or maple syrup)
1 tsp of raw cacao
Almond milk (or milk of choice)

METHOD

Chop up 1 banana add 2 heaped tbls of oats, strawberries, tsp raw cacao powder and little piece of jaggery or honey to sweeten top up with almond milk and wiz up.

You just can’t beat a good guacamole, this recipe takes minutes tastes amazing and will have your friends green with envy!


INGREDIENTS
Enough for 1 bowl of guacamole
Cooking time -15 minutes
2 large ripe avacado’s
1 tomato
½ small red onion,
handful of coriander
2 limes, juiced
2 tblsp olive oil
½ tsp salt
ground pepper


METHOD
Destone the avacados, I find it easier if you score the flesh in a criss cross style then scoop out, you end up with chunks. Slighty mash but not overly as you want to get chunks of avocado in your mouth!

Finely chop the onion, tomato and coriander and mix into the avocado. Add the lime juice, salt, olive oil and pepper.

I love a good dip and this one is a firm favourite…readymade salsa’s don’t even come close!

INGREDIENTS
Enough for one bowl of salsa
Cooking time – 10 minutes
3 tomatoes
1 small red onion
Handful of coriander
1 clove garlic
Juice of ½ a lemon
½ inch jiggery (if you don’t have jiggery I have put a cheeky squeeze of ketchup..only in emergency’s!)
1 chillie, de-seeded
½ tsp salt

METHOD
Add to a food processor and pulse, be careful not to over whizz, you want a chunky consistency.

Love this cute little recipe, love it even more as you can keep it in the fridge and it will keep for two weeks. Imagine you’ve just got home after a crazy day at work, the commute from hell…wedged up under somebodies armpit. You haven’t done your food shop… but wait you have a jar of this yumminess calling out your name. Put on some spaghetti add a couple spoons of the Pesto and finish with lots of cracked black pepper and sprinkling of parmesan. This one’s just for pleasure!
Check out ‘For fish lovers’ section for my ‘cauliflower mash with Pesto cod.

INGREDIENTS
Lasts 2 weeks in the fridge
Ready in 15 minute
50 g pine nuts
50 g grated parmesan
large handful of basil
150ml olive oil
1 garlic clove
juice of 1 lime

METHOD
Gently toast pine nuts in a frying pan on a low heat until golden. Add to a food processor with all the other ingredients and whiz until smooth. Add to a jar and top up with a little extra olive oil. Pop this in the fridge and it will last about 2 weeks in the fridge.

INGREDIENTS
Feeds 4
Cooking time – 25-30min
Cauliflower mash
1 head of cauliflower
1 clove garlic
50g grated parmesan
1 tblsp olive oil
Salt
pepper
Pesto Cod
250g or 4 fillets of cod
Pesto (see recipe filed under ‘for sharing’)
1 lemon

METHOD
First get the cauliflower on then while they are steaming/boiling start on the cod. Add boiling water to a pan till half way, meanwhile cut the cauliflower into florets. When the water is boiling add the cauliflower. Cover and steam or boil for about 10 munutes until tender. In a small frying pan fry of 1 crushed garlic for a few minutes. Drain and add the cauliflower to the food processor along with the crushed garlic and all the other ingreidents. Wizz until smooth. This should be ready just in time for when the fish.
For the cod
Place the cod fillets onto individual sheets of foil smear pesto paste over the fish and add a slice of lemon. Parcel the foil leaving some height so it cooks in the steam. Place in a pre-heated oven and cook for 8-10 minutes at 200c.

OMG I just love a good prawn curry. This is a great Friday night curry. If you get some poppadoms you can cook them individually in the microwave for about 30 seconds…team up with an ice cold beer some Talvin Singh…and you have yourself a perfect Friday night!

INGREDIENTS
Ready in 30 minutes
Serves 4
1 tblsp coconut oil
1 tin of coconut milk
1 medium sized onion,
450g of prawn (I use uncooked from frozen)
1 tsp cumin seeds
½ turmeric powder
1 tblsp tomato puree
1 level tsp of salt
½ garam masala
1 inch of ginger
4 cloves of garlic
2 green chilies de-seeded (according to taste)
Handful of coriander
1 lemon

METHOD
Whizz up the onion in a food processor. Meanwhile to a large frying pan add the oil and cumin seeds for about a minute then add the onion, cook until slightly golden. While the onions are cooking blitz (in the food processor) up the green chillies, garlic and ginger and add to the onions once they are golden in colour. Add the salt, turmeric powder and tomato puree and cook for 7-10 minutes. Add the prawns cook for 5 minutes then add the coconut milk, cook for a few more minutes. Finish with garam masala, chopped coriander and a squeeze of lemon.

For recipe on gluten free roti’s check out ‘for veggie lovers’ section.

 

 

INGREDIENTS
Prep time 15 min
Cook time 45min
Serves 4
4 cod fillets (or other white fish)
3-4 sweet potatoes
Coconut oil
Salt and pepper
Chives, handful
Smoked paprika, sprinkle
½ lemon, sliced
Long stem broccoli, about 2 per portion
Spinach, small handful per portion
Cherry tomatoes, halved about 2 per portion

METHOD
Wash and roughly cut 3/4 sweet potatoes with skin on grease a dish and massage in the coconut oil over chips. Add salt, cracked pepper, rosemary and smoked paprika. Place in a pre heated oven at 200c for 45 minutes.

For fish place the assortment of veg on a piece of foil that’s big enough to wrap each individual fillet, allowing extra foil so you can leave some height in the parcels. Season with salt, pepper and paprika. Place the fish on top of the veg and add a sprinkle of salt and a sliced lemon. Create a parcel leaving some height so the steam will cook the contents. Place in the oven about 8 minutes before the chips will be done. If you are cooking the fish from frozen check the label for cooking instructions.

Optional…I love a dollop of Mayo with smoked paprika on the top. Divine!

Burger’s with some attitude!

Who doesn’t like a good burger? I use lean lamb mince for a good source of iron and a double helping of yumminess! Swap your chips for sweet potatoes and you have yourself a serious helping of potassium and B vitamins….sweet!

INGREDIENTS
For the chips
4 large sweet potatoes
coconut oil
salt, pepper and rosemary to season
For the burger
250g lean mince lamb
1 medium sz onion, diced
3-4 garlic cloves, crushed
1 tsp garam masala
1 tsp cumin seeds
1 tsp smoked paprika
1 heaped tsp salt
handful of corriander

METHOD
Sweet potato chips kick the schzel out of potato chips. Amazingly satisfying, with over 400% of you daily vit A requirement as well as fibre, potassium and more nutrients and less calories than your regular potato. However I don’t want to diss potatoes as cant say I don’t love a good spud! For the chips throughly wash and roughly chop the sweet potato into large chips. Grease a large baking tray with coconut oil and spread the chips out evenly. Season with Himalayan pink salt, pepper and Rosemary, place in the oven on 180c for 45min.

For burger dice 1 onion, add the garlic garlic’s,  garam masala, cumin seeds, salt and  smoked paprika, and 250g the mince lamb to a mixing bowl, mix thouroughly.  Crack 1 egg and whisk in a separate small bowl and add about half the egg to the mince, making sure the mixture is not to wet.Finely chop the coriander and mix in, bind together and make burgers. Cook on a griddle or Forman grill and serve. I do like a bit of Mayo with paprika with my chips!

Check out my salsa recipe in ‘for sharers’ section…totally hits the spot!
Photographed next to my blooming gorgeous geraniums.

Seriously love Middle eastern food second fav after Indian oh and Tai and of course Japanese, not forgetting Italian! This recipe is sooo easy and with knock out flavour. Love chicken quick, easy and kids love it, great for your muscles too. Bulgur wheat is awesome, a complete whole wheat, good source of protein, iron and vitamin B-6. This recipe feeds about 4 but I double the chicken as its great for the next day. For best results and to make life easy do the chicken the night before…put on some samba beats, music always makes you groove in the kitchen and your chicken tastes better.

 

INGREDIENTS
Serves 4
For the chicken
400g Chicken breast, cut into 1 inch chunks
3-4 cloves of garlic, crushed
1tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 heaped tsp salt
½ lemon juiced
2 tblsp coconut oil melted
4 tblsp plain yogurt
Coriander, handful
For the tabbouleh
1 small cup bulgar wheat to 2 parts boling water
Coriander, handful
Mint, handful
½ cuecumber
2 tomatoes
1 small red onion
½ lemon, juiced
Olive oil
Salt and pepper to taste

METHOD
For the chicken you need about 400gr chicken breast cut into strips. In a big bowl add the crushed garlic, 1 tsp of the following: ground coriander, ground cumin, , ground cardamon, smoked paprika, 1heaped tsp salt, juice of 1/2lemon, 3 tbls coconut oil (melted), 4tbls plain yogurt, pepper to taste and chopped coriander add the chicken strips give it a good mix and place in the fridge over night.

I would recommend marinating the chicken the night before to make it easier and more flavorful.  Take the chicken out of the fridge and leave for about 15 min then place in the oven covered with foil for 45min 200c.

Next the tabbouleh; bulgur wheat is just like cooking couscous, 1 cup of bulgur to 2 parts boiling water. Place the bulgar wheat on a flat bottomed dish and pour the boiling water over the top and cover, forking through occasionally (cooks through in about 15 min). In a separate bowl finely chop the following; coriander or parsley, mint,  tomatoes, cucumber (seeded), 1 small red onion, just before serving add Himalayan pink salt, juice of 1/2 lemon and olive oil.

Seriously full on flavorsome food…