Carrot, Coconut & Curcuma Soup

Ingredients (serves 2)

4 large carrots, peeled, chopped
1 potato, peeled, chopped
½ onion
3/4 cup of coconut milk
2 teaspoons of curcuma powder
1 to 1 cup ½ cup hot water (use the water from casserole in which the vegetables were cooked, that way it adds flavour to the soup)
1 vegetable bouillon cube


1-Boil carrots, potato and onion in a large casserole filled with water (approx. 1L), over medium-hot heat.

2-Once the vegetables are soft, stick them in a blender along with the other ingredients and mix until smooth.

3-Top with fresh coriander leaves and pumpkin seeds before serving!

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Apple, Rhubarb & Raspberry Compote

Ingredients (Serves 4-6)

375 g of fresh or frozen rhubarb
2 Canada grise medium apples
1 cup of fresh or frozen raspberries
1/2 cup + 2 tablespoons of brown sugar
2 tbsp of cinnamon


1-Combine all ingredients in a large saucepan. Stir over medium heat until the sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb and apples are tender, stirring occasionally.

2-Transfer the compote into a large jar or glass bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

3-Serve with Greek yogurt or on top of pancakes!

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Coconut & Raspberry loaf cake

Coconut and Raspberry loaf cake

Ingredients (Makes a medium-sized loaf):


330ml full fat coconut milk
150 g of desiccated coconut
200 g of sugar
2 eggs, beaten
220 g of self-raising flour
120 g whole frozen raspberries
2 tsp of vanilla extract
1 tbsp of coconut oil


3 tbsp of raspberry jam (for finishing)
1 tbsp of desiccated coconut (for finishing)
A handful of raspberries (for finishing)


Preheat your oven to 175°C.

In a large mixing bowl combine the coconut milk, dessicated coconut, sugar, eggs and vanilla. Stir in with a wooden spoon.

Sift over the flour and stir, and finally fold in the frozen raspberries, the mixture will be thick.

Line a loaf tin measuring around 10cm x 20cm, grease with coconut oil, then lay a 2 to 3 inch wide sheet of baking paper across the middle and up and out of the sides — this is to lift the cake out with later.

Spoon the mixture in to the loaf tin and place in the preheated oven for 1 hour, or until a knife inserted in to the centre comes out clean.

Leave the cake in its tin for 5 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper. Let it cool completely on a wire rack.

Once it’s cold, spread the raspberry jam over the top of the loaf and scatter with more desiccated coconut. Add the raspberries to it and serve!

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Raspberry mojitos

Ingredients (Serves 2)

10 cl of rhum
2 cups 1/2 of sparkling water (Badoit, Perrier)
3/4 cup of ice cubes
1/2 cup of fresh (or frozen) raspberries
1 lime, squeezed
1/2 mint leaves


Mix everything in a blender, pressing on the “Pulse” button for maximum 30 sec. Top with raspberries and mint leaves for decorative purposes.

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Chorizo & Spinach Breakfast Frittata

Ingredients (Serves 2):

4 large eggs
1/2 cup of sour cream
1 cup of fresh spinach leaves
3/4 cup of chorizo, chopped
1/2 cup of cherry tomatoes, chopped
1/4 cup chopped fresh basil
Salt and coarse ground black pepper to taste

1/2 cup crumbled feta cheese (optional)


1-Heat olive oil in a large pan, add the chorizo, spinach leaves, pepper, basil and saute 5 minutes. Add tomatoes and cook 2 more minutes.

2-While vegetable mixture cooks, break the eggs into a bowl and beat well with the sour cream. Pour egg mixture into pan with the vegetables and cook 10-15 minutes on low to medium heat, covered.

3-When frittata looks done, cut into slices and place in the oven for 5 minutes at 200°C until top is slightly browned before serving. (optional)
Sprinkle the cooked frittata with the rest of the chopped fresh basil.

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Banana & Strawberry gluten free muffins

 Ingredients (makes 12 muffins)

1/2 cup of rice flour
3/4 cup of buckwheat flour
2 medium bananas, mashed into a puree
2 large eggs
1/3 cup of canola oil
1/3 cup of almond milk
½ cup packed brown sugar
1/4 cup of unsweetened apple sauce
2 teaspoons of vanilla extract
½ teaspoon sea salt
1 tablespoon baking powder
2 teaspoons of cinnamon
1 cup of fresh strawberries, rinsed, patted dry, and diced


Preheat the oven to 175ºC. Line a 12-muffin pan with paper liners.

In a mixing bowl beat together the bananas, oil, almond milk, brown sugar, vanilla and eggs.
Add the flours, sea salt, baking powder, and cinnamon. Stir until well combined. If the batter is stiff add a tablespoon of almond milk at a time to achieve a lighter, somewhat sticky batter.
Add in the strawberries and stir gently.

Drop by spoonfuls into the prepared muffin cups.

Bake for about 20 minutes. Test for wetness with a wooden pick.

Remove muffins from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam…causing soggy bottoms. Cool on a wire rack.

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Banana & Matcha gluten free Pancakes

Ingredients (makes 12-15 pancakes) :

1 banana, mashed
1 1/3 cups of almond milk
1 cup 3/4 of rice flour
1 large egg
1/2 cup of unsweetened applesauce
2 tbsp of canola oil
2 tbsp of matcha powder
1 1/2 tsp baking powder
Canola oil for cooking


1-In a large mixing bowl, add the banana, egg, milk, sugar and canola oil. With a wire whisk, mix until combined. Add the rice flour, matcha powder and baking powder. Mix until you obtain a homogeneous mixture.

2-Add canola oil to the skillet and heat over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.

3-Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side.

4-Top with fresh fruit, while the pancakes are still warm.

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