Tuesday, 11 October 2016

Funghi Moussaka

Nutrition Info

The health benefits of mushrooms include relief from high cholesterol levels, breast cancer, prostate cancer, and diabetes. It also helps in weight loss, and increases the strength of your immune system. They truly can protect you against diseases and infections, as they are full of proteins, vitamins, minerals, amino acids, antibiotics and antioxidants. Have yourself a nutritional baked funghi meal - perfect to share with your family and friends. 


400g potatoes, cut into 1cm thick slices, and prep by boiling in water
3 aubergines, cut into 1cm thick slices
3 red peppers
2 courgettes
2 tablespoons extra virgin oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons oregano
20g dried wild mushrooms, soaked in a little red wine and drained
50g raisins
400g tin plum tomatoes, drained
1 tablespoon tomato puree
Rock salt and pepper to taste


1. Brush the potatoes, aubergines, peppers and courgettes with olive oil and grill on ridged pan for 5-10 minutes. Season well and set aside. 
2. Heat remaining olive oil in pan and add the onions, garlic, oregano, mushrooms and raisins and cook over medium heat for 5 minutes before adding the chopped tomatoes and tomato puree. Cook for 10-15 minutes until sauce thickens. 
3. Preheat oven to 160 degrees Centigrade. Pour mushrooms sauce onto base of the dish, then overlap it with the grilled vegetables. 
4. Beat egg yolks, garlic, passata and ricotta - pour in the cream and season. Pour mixture over the vegetables. Place the dish into the oven to bake for 20 minutes, or until brown. 

Tuesday, 20 September 2016

Roasted Beetroot Salad

Nutritional Info

Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. They are also high in minerals such as calcium and magnesium that help with bone mineralization and muscle contraction. Combine this with figs which are high in fibre to support healthy digestion, along with a raspberry dressing high in more antioxidants - and you got yourself a lovely salad!


800 g fresh whole beetroot
100 g baby spinach leaves or rocket
2 fresh ripe figs
180 g raspberries
2 tablespoons pomegranate molasses
1 tablespoon cold pressed olive oil
Pinch ground black pepper


1. Preheat your oven to 180 C. 
2. Prepare your ingredients: trim the leaves off of the beetroots, wash well with the skin on, and place them onto a baking tray after wrapping each one in foil.
3. Roast beetroots for about 45 minutes (if large) or 30 minutes (if smaller) - until a skewer can easily be inserted through the core. Allow them to rest in the foil for about 1 hour.
4. Remove the foil and peel the skin off with your fingers - wear some disposable gloves.
5. Arrange serving platter: beetroots, baby spinach leaves, fresh figs, smashed raspberries, pomegranate molasses, black pepper and olive oil.

Quinoa Porridge

Nutrition Info

Quinoa is technically not a grain, but a relative of green leafy vegetables like spinach. It's gluten free and has a low GI of 53. Quinoa is a complete protein, which means that it contains a good serving of all nine essential amino acids that the body needs for repair. This porridge is perfect when you're feeling a bit ill, but also when you need a simple pick-me-up for any occasion. 


1 cup (milk) your choice of seed, dairy, soy or almond milk
1/2 cup quinoa
2 apples, chopped or grated with skin
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon ground linseed (flaxseed)


1. Rinse quinoa under cold running water. Then combine the water in a pot and bring to a boil.
2. Reduce the heat - cover and cook for 10 minutes until soft.
3. Add milk, apple, cinnamon, seeds and vanilla.
4. Cook for 5 minutes until creamy - add more milk if you want a thicker texture.
Enjoy your simple but delicious porridge!

Monday, 19 September 2016

Greek Guacamole

  • 2 medium to large ripe avocados, halved, pit removed
  • 1 lemon, juiced (2 Tbsp or 30 ml)
  • 1 heaped Tbsp (8 g) chopped sun-dried tomatoes
  • 3 Tbsp (30 g) diced ripe cherry tomato
  • 1/4 cup (40 g) diced red onion
  • 1 tsp dried oregano (or 2 tsp fresh)
  • 2 Tbsp fresh (7 g) chopped parsley
  • Optional: 4 kalamata olives, pitted and chopped
  • Sea salt and black pepper to taste (~1/8th tsp each)
  1. Add avocado and lemon juice to a large mixing bowl and use a potato masher, or large fork to mash and mix.
  2. Add remaining ingredients (olives are optional), and stir to combine. Taste and add salt and pepper if needed.
  3. Adjust other flavorus if needed, adding more lemon for acidity, sun-dried tomatoes for deeper tomato flavour, onion for crunch/spice, or parsley or oregano.
  4. Enjoy immediately with pita, pita chips, or vegetables! Best when fresh, though leftovers keep in the refrigerator for 2-3 days.

Roasted Beet Hummus

  • 1 small roasted beetroot
  • 1 3/4 cup cooked chickpeas, with most of the liquid drained
  • zest of one large lemon
  • juice of half a large lemon
  • pinch rock salt and black pepper
  • 2 large cloves garlic, minced
  • 2 heaped tbsp tahini
  • 1/4 cup extra virgin olive oil
  1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  2. Add remaining ingredients except for olive oil and blend until smooth.
  3. Drizzle in olive oil as the hummus is mixing.
  4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
  5. Will keep in the fridge for up to a week.

Thursday, 15 September 2016

Millet, Kale and Tomatoes

  • Tomatoes
  • Olive oil
  • Millet
  • Kale


40 to 80 grams per person
1. Cut tomatoes in half, put them in the oven with olive oil. Heat at 180 degrees about 30 minutes.

2. Take a large pan of boiling water. Put the millet in and cook it until it is soft, then rinse it with cold water.

3. Steam the kale over the millet or steam them separately.

4. When the tomatoes are cooked, add the millet and kale and stir. The millet will absorb the juice.

Spiced roasted aubergines with feta or goat cheese


Olive oil
Cumin seeds
Fennel seeds
Rock Salt
Feta or goats cheese


1 aubergine per person
1. Cut the aubergines in half length way and score line across the flesh. Drizzle with olive oil.

2. Bake them in the oven for 10 min at 190 degrees until soft.

3. Take them out and sprinkle with cumin seeds, fennel seeds, coriander and rock salt. Put them in the oven for another 10min. When they are soft they are ready.

4. For a final touch, take them out again and sprinkle lemon juice, lemon pulp and crumbled feta or goats cheese on top. Drizzle pomegranate seeds or pomegranate syrup on top.