Now don’t laugh, but this is the recipe…

6- 8 mint leaves, washed
Boiled water

Add mint to a pretty china cup and add freshly boiled water…done!  Now you can get on with being a super hero!

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

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

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.

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!

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

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.


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!

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

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.


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

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…

Post work out boost… you’ll be flexing your muscles like popeye with this super, protein hit salad.

Ready in 15min
Serves 1
1 egg
½ courgette, sliced
100g long stem broccoli (about 4-5 stems)
4-5 medium sz mushrooms, sliced
1 tsp coconut oil
Spinach, large handful
100g paneer, cubed
Salt and pepper to season


I find the easiest way to poach an egg is to use a shallow frying pan.  Half fill the pan with water, while that’s coming to the boil, pan fry cubed paneer (recipe for making at home coming soon but can also buy this amazing super food). Cook for about 3 minutes then add the sliced courgettes, broccoli, mushrooms and cook for a further 3 minutes until the veggies are charred but still al dente. In a large bowl mix the paneer mixture with the spinach leaves. Dish onto a plate and add the egg on top.

For the poached egg, ensure the water is simmering in the shallow pan. Crack an egg into a small bowl, then gently tip the egg being careful not to split it, into the simmering water. I gently stir around the egg but pretty much leave it alone.


Ready in 10 minutes and keeps you satisfied all morning!

3 heaped tbls oats
200mls water
½ tsp coconut oil
4-5 strawberries, quartered
1 small banana, sliced
handful of blueberries
1 tbls greek yogurt
honey to sweeten


Add 3 tbls oats to a pan with 200mls of water, medium heat stirring occasionally. In another pan add 1/2 tsp of coconut oil, quartered strawberries, handful of blueberries and a banana. Add some honey to sweeten and cook for a further 2 minutes until it turns into a compote. Porridge should be a thick consistency, add to a bowl, stir in tbls Greek yogurt and pour over the compote. Try sprinkling over some crushed almonds of flax seeds. Enjoy