This week it’s International Pineapple Day. Who knew! I’m delighted to have partnered with the lovely folks Dole NZ to create a series of healthy recipes using their delectable fresh Tropical Gold™ pineapples. Carrying the Rainforest Alliance certified seal, their pineapples are grown according…
This is the most delicious porridge and tastes like a golden turmeric latte with warming ginger, coconut milk and yoghurt topped with almond butter. I often make a double batch which lasts a couple of mornings and occasionally even lunch. We’re a dairy loving…
These cookies are delicious and literally only take 5-10 minutes to prepare. I’ve been known to make them while packing a lunchbox in the morning (if I haven’t hit pause on the alarm!). They’re super versatile, you can mix them up with any nuts,…
Here’s the promised Sweet n’ Sour Peanut Sauce recipe we served with sticky roast vegetables and sorghum last night. It has so many uses beyond sticky vege & grains though, I make a batch most weeks to go with buckwheat noodles or Thai chicken salad…
Quinoa, courgettes, succulent chicken and a sauce boosted by kale and pistachio give this green pasta a star quality. I whip up a batch of kale pesto every other week and it makes enough for at least three meals (look out for the pizza…
Here’s some little ‘English’ nibbles we had for the evening of the Royal wedding but they’d also make a great quick bite for any night of the week. They’re simply little slices of cucumber, topped with succulent wasabi mayo dunked chicken and microherbs topped…
While in Seattle this time I bought 6 cookbooks instead of clothes and shoes (much better for my soul). I don’t often cook from them (I’m not disciplined enough to follow a recipe) but love being surrounded by beautiful covers on my shelves and…
I made these a few weekends ago when we discovered limes at $3 per kilo and decided we’d have a Mexican night that afternoon. (Pity the avos weren’t so cheap!) Complete with Mezcal (smoked tequila) margs we were determined to use as many limes…
This earthy and comforting dish is still light and refreshing making it a perfect early-autumn dinner when we’re not quite ready to welcome in hearty curries and risottos. The secret to cooking spelt is to always soaking it first for at least an hour…
Sometimes even breakfast calls for cake! Lately I’ve been eating banana loaf with home-made chia jam and yoghurt for breakfast but felt I needed to mix it up. These muffins are stuffed full of carrot, oats, dates, pecans and chia seeds so they’re as…