A calming infusion, to reduce bloating and aid digestion after a heavy meal Ingredients: 2-3 slices fresh ginger ¼ tsp cumin seeds ½ tsp fennel seeds ½ tsp of coriander seeds or 1 tbs of freshly chopped coriander leaves Preparation: Boil one litre of water and put all the ingredients in the water & boil for 5 minutes. Filter the water and store in a bottle. Discard the ingredients. Drink this water warm, throughout the day, for purifying, detoxifying and cleansing of the digestive system.

Ingredients 1/2 cup grated coconut 1/4 cup warm water 1 cup Basmati rice 1/2 cup fresh mint leaves 1/2 cup fresh coriander 2 cloves garlic chopped 1 small piece ginger, grated 1 tablespoon ghee or butter 1 small onion, julienned 1 cinnamon stick 2 cloves 5 whole black peppercorns 1/2 teaspoon cumin seeds 2 cups hot water Preparation: Combine grated coconut and warm water in a small bowl. Stir to combine and let sit for 15 minutes. Squeeze coconut to remove as much excess water as possible. Discard water and fluff coconut with a fork. Set aside. Rinse rice until the water runs clear. Soak for 20 minutes before straining and setting aside. In a mortar and pestle (or a small food processor), grind mint, cilantro, garlic, ginger and coconut to a thick paste. Add a few drops of water if necessary to help form the paste. In a saucepan, […]

Ingredients: 1 tsp vegetable oil 1 heaped tsp kalonji seeds 1 tsp mustard seeds 1 tsp cumin seeds 200ml vinegar 200g jaggery or brown sugar 2 large courgettes chopped into chunks 20g ginger, sliced ( I like to add quite a lot of ginger) 1 large onion, sliced 1 tsp salt, or to taste 1 tsp chilli powder, optional Preparation: Heat the oil in a heavy pan and add the cumin, mustard and kalonji until they sizzle and become fragrant – this should only take a minute. Add the onion, ginger, vinegar, jaggery (or sugar), chopped courgette and bring to a boil then leave to simmer stirring occasionally until it gets to a thick consistency (about 45 minutes). Season with salt and chilli powder then stir to keep it from sticking. Put the chutney into a sterilised glass or pickling jar and leave to cool. Once cooled seal the jar […]

Ingredients: 2 medium zucchini, shredded 1 medium onion, thinly sliced 1 thumb-sized piece of ginger, grated a handful of chopped fresh cilantro 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon red chili powder ( optional) salt to taste 1/2 teaspoon garlic powder 6-7 tablespoons chickpea flour.   Preparation: Preheat the oven to 190C and line a baking tray with parchment paper. Grate the zucchini into a large bowl. Add the chopped onions to the bowl along with the coriander and spices. Now, using your hands, combine everything well. Keep squeezing the vegetables to release their own water. We want the water to help bind the pakoras together when we add the chickpea flour. Add the chickpea flour and keep mixing with your hands until you see the dough come together and hold it all together. It won’t be thick and it will seem to fall apart but don’t […]

Ingredients: 2 cups/200g ground almonds 4 eggs 150g dark chocolate (70% min cocoa) 1 cup maple syrup 1/3 cup coconut oil 1 teaspoon of bicarbonate of soda 1 pinch of sea or Himalayan salt 1 teaspoon green cardamom powder 1 teaspoon of vanilla extract Cocoa nibs to decorate ( optional) Preparation: Preheat your oven to 175C. Prepare a muffin tin with the paper liner. Mix eggs and ground almonds in a bowl. Meanwhile, melt the coconut oil and dark chocolate in a pot. Once the chocolate has limited, remove from the heat and set aside to cool down. Add the maple syrup, vanilla extract, salt, bicarbonate of soda, and cardamom powder to the egg mix. Add the melted chocolate and coconut oil slowly, to avoid cooking the eggs. Do not overman this, we want the muffins to be nice and dense. Pour the mix into a muffin tin lined with […]

Ingredients 2 medium courgettes 1 egg or 1/2 cup plant based milk 1 cup Panko breadcrumbs or breadcrumbs of your choice 3 tablespoons parmesan grated ( optional) 2 teaspoons garam masala 1 tsp garlic powder 1 tsp mixed Italian herbs ( dried) Preparation: Preheat the oven to 220C and line two baking trays with parchment paper. Slice the courgettes in half, then half again, then into quarters. You should have 16 slices per courgette. Crack the egg in a small bowl or container and lightly beat it. Add the Panko, parmesan and spices to a separate bowl or container and stir to combine. Dip a slice of courgette in the egg wash and transfer to the crumb mix. Use your other hand to coat the courgette in the crumb mix and transfer to the baking tray. Repeat this process until all courgettes are coated. Bake for 25-30 minutes, flipping halfway […]

Ingredients: 500g Raw Beetroot, grated 2 Large Carrots, grated 1/2 Spring Onion, finely chopped 1 bottle cooked Chickpeas, drained and rinsed 2 Cloves Garlic Grated 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon garam masala powder Zest and Juice 1 Lemon Small Handful Chopped Soft Herbs (Parsley, Mint, Coriander) Salt to taste Preparation: Preheat the oven to 220 degrees. Grate the beetroot and carrot into a bowl, add 1tsp of Salt and mix well. Leave for 5 minutes. Meanwhile slicing the spring onions and finely grating the garlic. In handfuls squeeze all the liquid possible out of the beetroot and carrot transferring to another bowl as you do. Discard the juice and add the garlic and spring onions. Blitz the chickpeas in a food processor until smooth and use a spatula to add to the bowl with the grated beetroot and carrot. Add the rest of the ingredients […]

Ingredients: 1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4cm piece of fresh ginger, peeled and finely grated 1 tsp black mustard seeds ¼ tsp turmeric 1 x 400ml can coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, finely shopped handful of coriander leaves and mint leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt Preparation: Melt the coconut oil in a large pan. Add the onion and fry on a low heat for 10 minutes, stirring occasionally. Turn up the heat a little and add the garlic, ginger, mustard seeds and turmeric. Stir for about 1 minute, until you hear the mustard seeds start to pop. […]

Garam Masala Spice Blend Ingredients: 4 gramos / 2 cdta. chile (o cayena) 5 gramos / 1 cucharada. cardamomo (molido o semillas) 20 gramos / 4 cucharadas semillas de comino 11 gramos / 2 cucharadas semillas de cilantro ½ nuez moscada entera, rallada 5 gramos / 2 cucharaditas clavos enteros 5 gramos / 2-3 ramas de canela 15 gramos / 2 cucharadas cúrcuma molida 15 gramos de pimentón / 2 cucharadas. pimentón Direcciones: Coloque todos los ingredientes excepto la cúrcuma y el pimentón en un molinillo de especias, mortero y maja o molinillo de café. Moler hasta que quede pulverizado. Agrega la cúrcuma y el pimentón. Almacenar en un frasco de vidrio lejos de la luz y el calor. Se mantendrá hasta por seis meses. Coliflor Garam Masala Entera Asada Ingredientes: 1 coliflor de cabeza grande, bien lavada, sin hojas Escabeche Ingredientes: 4 dientes de ajo 1 cucharada. jengibre picado […]