Vegetable Fritters

Vegetable Fritters

My dog Cashew gets jealous when I eat these fritters.  I’ve never really known of a dog to get jealous of vegetables before.  But I think Cashew is an extraordinary dog and a bit of a culinary canine.

For example, recently she was bitten by a paralytic tick which put her in intensive care for four days and whilst she was recovering the well-meaning vet was attempting everything to make her eat something, anything, so that she would show signs that she was improving and come home. But Cashew just kept on refusing, turning up her little snout at any scientifically produced, celebrity endorsed dog food, or bone shaped dog biscuits and looking at the vets like they were insane. More

Cauliflower & Daikon Rice and Quinoa Pilaf

white riceIt’s time to get out those oversized salad bowls from the back of your kitchen cupboard. Today I’m going to give you lots of healthy options for replacing white rice in your meals.

You know those times when you’re looking for an alternative to stodgy, insulin spiking white rice and not sure where to turn? Well, why not try one of these more nutritious options for the perfect partnership or base to a meal. They make excellent replacements and you can whip them up just as easily.

When eaten regularly, research has shown that eating white rice can increase your risk of Type 2 diabetes.  Aside from its sky high glycemic index, another reason to give white rice the flick is its lack of nutrients after undergoing refinement and processing, stripping the grain of essential B-vitamins, iron, manganese and fibre and leaving you with zilcho nutrition. More

Quinoa Pancakes

?????????????????????????????????????????????????????????????????????????????????????????????????????Here’s a wonderful healthy breakfast or lunch idea that will give you a serve of complete protein and keep your blood sugar levels in check.

Quinoa Pancakes


  • 3 cups cooked quinoa (white, brown or red)
  • 3/4 cup almond milk
  • 4 eggs
  • 3 tsp gluten free baking powder
  • pinch of Celtic sea salt
  • coconut oil or butter for frying
  • Stevia, lemon wedges for serving


  • In a blender place all ingredients and blend until smooth adding more milk if required
  • Heat oil or butter in a frying pan
  • Place a spoonful of batter into pan and cook until pancake starts to bubble on top
  • Carefully flip it over and continue cooking until it is golden brown.
  • Remove from pan and serve with lemon and stevia.
  • You can make savoury versions too by adding nutritional yeast and serving with a green salad.

Eggplant and Green Bean Curry

photo 2My usual approach to vegetables is to bake, steam or stir-fry them with garlic but this year I’m determined to improve my culinary skills when it comes to cooking vegetables. I’ve recently been using chef and food writer Hugh Fearnley-Whittingstall’s River Cottage book ‘Veg Every Day’ and this vegetarian recipe is adapted from it.

I’ve used a healthier oil, coconut oil and substituted activated almonds. Homemade curry paste works really beautifully and it’s a gorgeous curry, richly layered, warming and packed with melding flavours. More

Pea and Lamb Soup

Pea and Lamb Soup low resPea and Lamb Soup

Tonight I’m indulging in a fireside supper.  And what better marriage made in heaven than fresh pea and lamb. I used pasture fed lamb and organic fresh peas for this soup and 100% grass fed stock.

Rustic and hearty, simmering on the stove top increases the flavour ten-fold in this soup and if you’re not rushed for time, let it simmer for 15 minutes before blending. This perfect winter fare also contains parsley which provides a deeper flavour but you can substitute with mint if you prefer a more traditional tang.

Peas are rich in protein and a good source of fibre, Vitamin A, C and B1. Whether fresh or frozen they’re an abundant supplier of B1 (thiamin) and iron. Thiamin is essential for energy production, nerve function and carbohydrate metabolism. If you’re looking to promote good intestinal health, peas are the bees knees due to their water-soluble fibers which bind with cholesterol and help excrete it from the body. More

Paprika, Garlic and Rosemary Chicken

Photography by Lise

Paprika, Garlic and Rosemary Chicken

 Serves 6


  •  2 TBS of gluten free flour
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  • 1/2 tsp. Celtic sea salt
  • 6 organic chicken thighs
  • 6 organic chicken drumsticks
  • 1 TBS avocado or Extra Virgin olive oil
  • 1 1/2 cups of organic free range chicken stock
  • 1/2 cup of apple cider vinegar
  • 4-6 garlic cloves unpeeled
  • 3 Stalks of rosemary


  •  Pre heat oven to 190 degrees Celsius
  • Place flour, spices/seasoning in a large zip lock bag & shake to mix
  • Add the chicken pieces and toss to coat
  • Heat oil in a large, flameproof baking dish
  • Shake off excess flour from chicken and add the pieces in batches to the hot pan to brown all over
  • Once browned, place chicken back into the pan; add stock, apple cider vinegar, garlic and rosemary
  • Bring to the boil then transfer to pre-heated oven, uncovered, for 40 minutes or until chicken is tender and cooked through
  • Remove chicken from pan, cover to keep warm, and make a reduction by cooking the pan juices in the same dish over a medium heat, uncovered, for about 5 minutes or until the sauce thickens slightly
  • Place chicken back to the pan and serve it at the table straight from the pan

Serve with Turnip fries and indulge in a simple and delicious Brussels Sprouts recipe enhanced with garlic, walnut and lemon peel.

Lee’s Chicken and Green Olive Tagine with Preserved Lemon

I’ve noticed them around but always thought tagines lived into the oven. So after extensive googling and googling I discovered that stove top cooking is the method that works best for this unique shaped earthenware pot which has its origins planted firmly in North Africa.

Used for cooking or serving, you’ll see that the tagine pot has a distinctively shaped triangular shape which is formed entirely of a heavy clay, sometimes elaborately painted or glazed and each one uniquely beautiful.


Why I Love Chocolate and Why it Loves Me Back

If chocolate is your weakness you don’t need to give it up altogether just because you are eating healthy.  Chocolate created with super food ingredients is as delicious as it is good for you. Packed with essential vitamins and minerals, simple homemade chocolate contains nourishing properties.

The wonderful thing about this chocolate recipe is that you can make it your own with whatever flavourings you would like to add in depending upon your specific craving. Maybe its orange or peppermint choc chip or hazelnut? Whatever your fancy this recipe will rock your socks off.

Read more on my new website here: 


Why we need to eat more vegetables

‘Eat more veggies’ is a thought that runs through my head like a song on repeat, but it’s a song I’m happy to beat my drum to all day, every day. It’s something that we’ve all had drummed into us through the media and advertisers throughout our lives.

Think back to your parents instilling the virtuousness of greens when you were caught red handed with your paws deep in the lolly gobble bliss bomb packet.   Do you ever remember running from spinach and peas at breakneck speed?.  The age old message of eating more veg should never burden you, and it should never be a chore to include more of these amazing plant foods into your diet.

I’m currently in a serious love affair with veggies: and in the words of Depeche Mode I just can’t get enough. Pile those babies higher and higher on my plate! Once you know the immense benefits of crowding your daily food intake in with these vitality boosters, it seems nonsensical not to chase them down at every opportunity!

There are so many reasons why we need to increase our vegetable intake and why we need these health savers to be a priority in our diets. Instead of a lengthy list, here are 4 simple, but very important reasons why you should be getting veggies into your diet daily.

Read more on my new website here.

Creamy Curried Cauliflower with Cashews

Like humans, different foods can become better versions of themselves by association. Certain ingredients are taken up to another level when married to Mr. Right; think tomato and basil.  They’ve been soul mates all along, partners in crime, just waiting to bring the best out in one another. Cauliflower is another one that’s transformed when matched up with an eligible bachelor. She’s quite a plain-jane ingredient on her own, but a dead set knock-out when in the right relationship. Although if she were on facebook her relationship status would be “Its complicated”. Rather than a sensible matrimony between two ingredients, she benefits greatly from more of an open-marriage, or a multiple-partnered approach.

The cauli was definitely born for promiscuity with spices; not just one, but multiple. When this multi-faceted hook-up begins, a spectacular transformation occurs, just as a caterpillar evolves into a butterfly. Cauliflower on its own doesn’t have an outstanding taste, but is a brilliant canvas just waiting to be exoticised by big, boisterous flavours. Turmeric, cinnamon, ginger, cumin, and many other striking spices can be added to this simple staple vegetable to create the most mind-blowing meals.

The full recipe can be found on my NEW website here.

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