A Japanese friend brought these for Luna as they returned from a trip back home. She ate two before I could say a word. Dorayaki are one of those things — humble in description, impossible to resist in reality. This is my healthier version, made with spelt for its easier digestibility and lower gluten load compared to refined wheat, and filled with a gently sweetened adzuki bean paste made from scratch.
Read MoreA high-protein, grain-free loaf built from three simple ingredients — cooked chicken, egg, and a little baking powder — that toasts like bread and holds you like a meal. Dense and quietly satisfying, it provides over 35g of complete protein per serving, alongside choline for liver and brain function, B vitamins for sustained energy, and selenium to support thyroid health and immunity. There is no flour, no compromise, and no complicated technique. Slice it, toast it, add butter and whatever freshness you have to hand. It is the kind of recipe that makes you wonder why you didn't find it sooner — practical, nourishing, and surprisingly good.
Read MoreThis fragrant side salad is one of my new favourites. It has spiciness, sweetness, crunch, and a gentle pungency that feels both enlivening and grounding. And although its flavour profile nods to Indian chutneys and kachumber style salads, it still honours the seasonal, local produce available at this latitude: winter carrots, radishes, apples, mint. It is simple, vibrant, and exactly the kind of dish that brings balance to festive abundance.
Read MoreThese tasty little packets are an exciting way to get more veggies into you and an opportunity to use up leftover vegetables because, really, you could put just about anything inside the rice sheets. Here I have provided two vegan options for the filling. One is a raw filling that was inspired by David Frenkiel and Luise Vindahl’s “Little Green Kitchen” cookbook. The other is a detox friendly, cruciferous veg based, precooked filling. You could easily add chopped tofu, minced meat and bacon to add protein and sustenance.
Read MoreTuna is a rare treat in my household as we normally avoid it for its potentially high mercury content, but we’ll indulge a couple of times a year and when we do, this is what we make using high quality fatty tuna. It’s not just the tuna that is gooey but the okra and natto too. It’s hearty, light and filling. Simply delicious.
Read MoreChocolate lover, look here. I came up with this recipe to use up all the spare egg whites, but don’t be fooled to think that this is whatever leftover-based dish. It’s remakably light yet it has an intense chocolate flavour. Plus it has no added sugar., so it is a guilt-free treat. It’s so good that now I find myself looking for recipes using egg yolks instead!
Read MoreThis is a refined alternative to potato mash in my opinion. The sweet potatoes impart a joyful orange hue; the kohlrabi makes the texture fluffy; and a hint of coconut cream makes the ensemble utterly smooth. The sweetness of the potatoes is balanced by the earthiness and bitterness of the kohlrabi. Frankly, this is a gourmet side dish.
Read MoreThis vibrant juice features kiwi in the leading role, with parsley in cameo. It’s a delicious way to hydrate and wake up your cells with energy boosting vitamins.
Read MoreBored of turmeric, chai and matcha latte? Here’s another superfood brew that’s equally packed with nutrients and mood enhancing colours.
Read MoreDon’t know what to do with red cabbage? This crunchy salad comes with a twist. Hint: it’s in the zest.
Read MoreHow to get lots of protein, probiotics and lots of minerals in one single light yet hearty vegetarian dish that takes just a few minutes to throw together...
Read MoreHow to get lots of protein, probiotics and lots of minerals in one single light yet hearty vegetarian dish that takes just a few minutes to throw together...
Read MoreA Persian inspiration that is both fresh and lightly sweet. A perfect side dish to balance roasted / grilled meat and fish, as well as veggie burgers.
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