Crunchy Spring Salad

I was blessed to have a house full of truly beautiful people and shared dinner with Love. With our salmon fillets, I made a delightful salad that could possibly be my yummiest ever! I know that when I am honouring how far I have come from how I used to eat in the past, I come alive. There’s an honesty in the way I prepare food and feel the care for myself and others I am sharing food with. It’s changed more recently where I only want to give myself loving food and eat honouring my body. Ingredients: Baby cos … Continue reading Crunchy Spring Salad

Divine Herb Soup

My intention was to make a batch of the Herby Fish Chowder – because it is so nourishing. After all, we eat to nourish ourselves right? But there is a twist in the tale … I doubled the herb content and added fresh spinach instead of fish … here’s how the inspired Divine Herb Soup evolved to be the smooth, multi-layered, simply loving harmony of scent, taste, picture perfect green-ness I have ever had. Wash and dry 1 cup each of fresh: Sweet basil Tarragon Flat leaf parsley Dill Place in a blender with two garlic cloves and a small … Continue reading Divine Herb Soup

Fennel, Coconut & Mint Salad

The sun has been shining in London and we had a barbecue to celebrate! Here is my contribution … In a large bowl toss together finely sliced fennel, baby gem or cos lettuce leaves with lots of shredded coconut and fresh mint leaves. The dressing is lemon juice, olive oil, pepper and vanilla powder. Simple recipe with so much flavour! Continue reading Fennel, Coconut & Mint Salad

Simple Vegetable Supper

This week was really busy at work. I have started to integrate into a new department to take over from a lady who will be going on maternity leave in three months. So in addition to my usual work, I am picking up more tasks and spent Friday focussed and busy. I love being busy so it wasn’t exhausting or stressful. When I got home at 7.30pm, I was hungry and tired, so I wanted to have something super nutritious and light that would send me to sleep in harmony. In a large fry pan I melted some coconut oil. … Continue reading Simple Vegetable Supper

Sarah’s Luscious Laksa

Laksa is a Malaysian soup that was my favourite when I lived in Australia. There aren’t many in London, so I have created my own. I made this Laksa paste from a few recipes that I found – it’s been ‘Sarah-fied’ – and verified – it’s amazing! 4 shallots 6 garlic cloves 2 tbls crushed macadamia 4 tbls soaked dried shrimp 6 bulbs fresh lemongrass 2 teas chilli flakes 2 teas turmeric 4 teas coriander seeds 1 teas fennel seed 1 teas cumin seed 1/2 teas cinnamon 4 cardamom pods 6 kaffir lime leaves Fresh mint Fresh coriander stalks Blend … Continue reading Sarah’s Luscious Laksa

Beautiful Bean Salad

Protein for vegetarians! Soak chickpeas and cannellini beans overnight then boil gently for one hour. Drain, rinse in cold water and allow to cool. Dress with fresh chopped flat leaf parsley Chopped, pitted green olives (in olive oil, not brine – too salty!) Roughly chopped rocket leaves Add chilli if you feel like some extra fire Lots of ground black pepper Serve with an olive oil and lemon (or orange!) juice dressing and a handful of toasted, blanched almonds. Dress it half an hour before serving so the beans soak up the yummy dressing! Continue reading Beautiful Bean Salad

Simple Dahl & Fish Supper

Super simple … Gently fry a piece of fresh fish (or you could use prawns, or tofu, or grilled aubergine!) in a little coconut oil with lots of chilli flakes on one side. While that is cooking, re-heat some pre-cooked coconut dahl (or cook from fresh – allow one hour) and chop some fresh coriander. Turn the fish till cooked through and serve on top of the dahl, sprinkle the coriander and eat lovingly. Satisfying, tasty and super simple. Continue reading Simple Dahl & Fish Supper

Gyls ‘Gylorious’ Laksa

‘Gyl’orious Laska – inspired by an amazing family Colour is a big thing when I cook and shop for food, so you may want to play around with what you put in this each time you make it. This serves around 4 people Today I used, 2 eschalion shallots 1 red chilli 1 yellow chilli 1 clove of garlic turmeric 2 lemon grass stalks handful of spinach 1 pak choi 2 free range chicken breasts or you could use prawns, tofu or vegetable juice of 1 or 2 limes 200 ml coconut milk 600ml stock or water 1 vegetable or … Continue reading Gyls ‘Gylorious’ Laksa

Spinach, Leek & Basil Soup

This soup was made around what I had in the fridge – and I always have frozen spinach … 2 small leeks 2 cups frozen or 4 cups fresh spinach 3 (packed) cups fresh basil leaves 2 cups home made stock 1 tablespoon coconut oil 2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon turmeric Saute the leeks in coconut oil gently on a medium heat till soft and starting to caramelise. Add the cinnamon, pepper and turmeric. Add spinach and two cups of home made stock and bring to the boil. turn the heat off and stir through … Continue reading Spinach, Leek & Basil Soup

Californian Cupcake Eggs

By Candida in California 🙂 On my search for delicious and nutritious gluten and dairy free packed lunches for my 6 year old (who really only wants to eat GF ham sandwiches) I came across a Paleo food site http://primalkitchen.blogspot.com/ where I found these as a breakfast idea. I’ve made them several times now for breakfast at home or on the go and for packed lunches. The whole family enjoys them and they can be made to suit everyone’s tastes, yum yum yum. In a cupcake liner, add 2 slices of mushrooms or any vegetable you like 2 pieces of … Continue reading Californian Cupcake Eggs