recipe is a clash of bells with the merriest sound; it is restaurant food at
home, made easy. It is what you might eat on a boat floating along the
beautiful backwaters of Kerala, and I assure you, it is very hard to get this
ingredient, as my little ditty highlighted, are prawns. There are two kinds of
prawns, cold-water prawns and warm-water prawns. My taste buds prefer the
warm-water kind. I cannot highlight enough how important it is to buy organic
ones, or those from a certified fishery.
may be hard to come buy, though are seriously worth the search and expense.
Prawns prepared in this way, will leave you wanting more. The lingering taste of spice and sea gives way to thoughts and ideas that welcome change and growth!
this the other day and it brought comfort to me…
Beginnings are often disguised as painful endings.
been doing some deep sea diving of my own recently, metaphorically speaking!
It’s funny, because it is without a doubt that the hardest times are the
brightest too in a sense, I mean that the torch which gives insight, compassion,
forgiveness, and gratitude is often given extra batteries to help the light/hope
reach that bit further.
Friday, and I have a special Feeling Food message for you…
to say, love the self, that is you!
the self, that is you!
to the self, that is you!
the self, that is you!
the other, who hurt the self, that is you!
of the hurt, and heal the self that is you!
strong always beautiful friends, and I hope you enjoy the "secret elixir" that is, sea salad, with its potent mix of minerals, together with freshest prawns, one can't help but feel swimmingly fantastic! Prawntastic!!! Here’s to a lovely Fish Friday!
Prawns in Sea love
Olive oil, 1tbsp
Cumin seeds, 1 tsp
Turmeric, ½ tsp
Chilli powder ½ tsp
Sea salad, 3 tbsp
Fresh Pure grey King Prawns, 250g
Lemon wedges to garnish
HEAT non-stick pan over a high
POUR in the oil wait thirty seconds
before adding the cumin seeds.
COOK until they begin to pop.
SPRINKLE over the turmeric and
SCATTER in prawns and cook until pink
on both sides, roughly 3 minutes.
GARNISH with lemon and serve with
simply boiled wild rice.
It took me by surprise. I walked alongside the still
bird, mistaking it for a statue, then it twitched, stretching elegantly, without want. After
a few seconds I reached for my camera, as I focused the lens, the battery
went. This moment was uncaptured, it was free, like the heron itself. As it opened her wings, a nearby father with his toddler looked on in wonder, the little boys eyes lit up. Expect miracles, was
my morning affirmation, and what was most lovely about this unexpected,
unplanned and totally unpredictable encounter, was that it was as welcome as the
sunshine on a cloudy day, and a rare sighting amongst the sirens and hum of the city, that reminded me of the ethereal qualities that is only present with natural beauty.
Now, this golden jade jewelled recipe, rippled with
dreamy spices and speckled with Indian magic had a similarly surprising effect,
not least because my teenage son who is recently adverse to eating vegetables,
loved it. Quite simply, everyone whose tried it does.
One of the main ingredients in this recipe is
turmeric. Turmeric is to spices, what Christmas lights are to pine trees – the
body ripples with healing nourishment upon eating it. Turmeric is a potent healer and
you’d be wise to start cooking with it, if you don’t already. Chilli powder
brings a sharp and necessary kick to the mash, with popping cumin
and sprightly green peas ornamenting it. I served it with a spoonful of tiger prawns on top, it will go with a simple steak just as well - whatever you prefer.
I call it feminine mash, as that is how someone
described it, and I think it’s apt. I hope you give it a try. It would also work well as part of a Halloween Dinner party!!! Happy Weekend to you,
you will need
potato, 250g peeled and roughly chopped
Olive oil, 1
Cumin seeds ½
Turmeric, ½ tsp
peas, a handful
SIMMER sweet potato in lightly
salted water until tender, about 15 minutes.
DRAIN and set to one side with
POUR oil into a pan, over a
THROW in cumin seeds and add
the turmeric and chilli powder once they begin to pop.
SAVOUR the spice moment – half of
the joy of making this dish is the fragrance it gives.
REMOVE from the heat after a
STIR spiced oil into the sweet
potato and mash until smooth and silky.
SCATTER over peas and replace lid,
there is no need to cook them, the steam from the potatoes does the trick.
This Chocolate cake has a surprise and welcome guest... a couple... Firstly introducing an earthy purple presence, that is
truthfully a depth of indulgence to enjoy - beautiful Beetroot. I love beetroot! In fact one of my most popular posts is this Beetroot Pie - I wanted to see
how the majestic root would work in a chocolate blend.
chocolate is a wonderful antioxidant and with beetroots plethora of goodness –
on paper these ingredients seem like a match made in heaven? Proof is in the pudding, and sure enough the taste buds were jubilant.
Dark moist chocolate sponge, with a flavour of the earth is the result. And if mud were sweet and edible,
this cake may be likened to it. A very long time ago, I used to make mud cakes, out of actual mud! I never ate them of course, though the soothing simplicity brings to mind this recipes charm. And upon reflection, I remember also scattering rose petals around them - and so... welcome another special ingredient to the mix! Rosewater! Now I know that comparison may not sound appetising, and
for the truly sweet toothed Cadbury lovers out there, this may not be your cup
of tea – it is similar in texture to a carrot cake, though with its super food
nourishment and betain benefits, namely the bodies natural mood lifter
serotonin, combined with chocolate, well all I can say is whoosh!!! One is left
sweetly full and feeling great, my kind of fabulous favourite Chocolate cake. The most important part is that it is indeed delicious.
over some cocoa powder to serve with a quenelle of cream on top for an uber
moment of beetroot meets chocolate magic.
What's not to enjoy?
Plain flour, 175g
Baking powder, 10g
Cocoa powder, 75g
Soft brown muscavado sugar, 225g
Eggs, 3 organic medium
Raw beetroot, 175g peeled
Hemp seed oil, 200ml Rose water, a drop (it's potent stuff, so I really do mean a drop!)
For the piece de resistance AKA Ganache
Dark chocolate, 200g – or your favourite chocolate
Double cream, 200ml
oven to gas 6, 200’C.
and line 20cm cake tin.
beetroot in a blender.
ADD eggs, rose water and hemp seed oil and blitz again until smooth.
ingredients into a large bowl and fold in the beetroot mixture,
heat cream up until simmering point.
a bowl and stir in chocolate until melted.
spread luxuriantly over the beetroot choc cake!
SCRUMDIDLEY for now, is a time for perpetual dawns and
deep healing bear like yawns!
is the colour of warmth and kinship, and it is also said to stimulate the appetite.
on rowan berries is one of my favourite autumnal shades, bright and gently
recipe is terracotta terendipity (one of my favourite words is serendipity,
sorry! Couldn’t help myself).
It’s a humble pie, with a curiously coconut base that
is sweet and soulful. This pie is a nourishing
hug for the taste buds - and you'll be left feeling as light as a fluffy cloud! The
star of this recipe is the pumpkin, though any winter squash may be used in place. If
coconut is not your cup of tea, then try using almond or macadamia oil instead.
Stevia gives this pie its sweetness and is now widely available; it is a naturally sweet herb
from South America and has been used for centuries. Stevia has very few
calories and makes sweet treats healthy – if you can’t find it, muscavado sugar
will be just as delicious, though not as healthy and you’ll need to use four
times as much to get the same level of sweetness.
I believe the food we eat affects every part of our
physical, mental, emotional and spiritual being. And I take great pleasure in sharing my recipes and ideas with you. I recently took part in a nutrition
workshop, which further sparked my growing interest in nutrition, something we discussed overlapped with an interesting article I read the other
day. Essentially what we eat, shapes who we
become – in such a profound way, that our first few years of life imprint the
“In the first few years
of life, 700 new neural connections are formed every second. Neural connections
are formed through the interaction of genes and a baby’s environment and
experiences, especially ‘serve and return’ interaction with adults… These
connections build brain architecture – the foundation upon which all later
learning, behaviour and health depend.”
we had a little gathering to celebrate my sons first birthday. It was lovely;
the rain retreated for one glorious afternoon, sandwiched between a week of flooding.
As we sang Happy Birthday a gust blew, the candle flickered on his Blueberry Birthday Cake, and out it went. We sang on, re-lit the candle and Leo, with a little help from me, blew it out.
You see, in that second of the candle blowing out, I closed my eyes and held
him that bit tighter, LOVE is what makes the world go round, no question about
it, and if what we eat today, effects our future generations, indeed
You've heard the saying, "You are what you eat." While there is truth behind that statement, epigenetics show diet may also influence your DNA and the DNA of future generations. That means, your grandchildren are what you eat.
I wish peace,
I wish tender touch,
I wish a heart that feels love,
I wish a life that fits like the softest glove.
and Coconut pie
oil, 50g melted
grain flour, 75g
FOR THE FILLING
500g cut into chunks
nutmeg. ¼ tsp
ginger, ¼ tsp
cinnamon, ¼ tsp
syrup, 4 tbsp
PRE-HEAT oven to 350°F gas 4 180’.
BLITZ crust ingredients in a food processor and pulse
GREASE a 22cm tarte tin with a little coconut oil and
press crust evenly along the bottom of the pan, gently spreading it up the
HALVE pumpkin and scoop out seeds.
LAY pieces over a baking tray.
SPRINKLE with spices and maple syrup.
COVER with foil and bake for 50 minutes.
COOL pumpkin and then scoop out the flesh.
BLEND all remaining ingredients together.
POUR over the tarte crust and bake for 45 minutes.
REMOVE tart from oven and allow to cool and then cover
with foil and keep in the fridge.
SERVE chilled with a dollop of cream or Greek yogurt.
Oh ho! These berries
are mightily good for you!!!!
blackberries, and I’m learning a lot about antioxidants at the mo, if vitality
is a destination you’d like to live, it is in berries and other such
like freshlings that you'll find it, not in a five a day way, instead in a fifteen a day a way!
Think fresh, think rainbows, feel great!
The other day I
watched with rapture“Nigellisima”, she oozes food lore and loveliness, her recipes look and sound delicious, but how they configure with the bodies blood sugar levels, is another thing altogether.
is a school of thought that believes our emotions really are found/ felt in our
guts! In fact studies have shown that our cellular memory is held in the gut, the
very core of our being. Is it any wonder so many people use food as a means to
cope and self medicate, rather than to nourish and heal?
mantra is “Balance, beautiful balance,” there is of course a time for meatza and cheesecake, though luscious smoothies and fresh juices are simply
begging your bodies to dive into everyday.
I love nothing more than to sip some
lemon water each morning (alkalising is the way forward), followed by a juice
and my favourite breakfast, porridge with seasonal berries. Right now, you
guessed it – Blackberries!!!
Better than drinking blackberries, picking them with loved ones in the autumnal
sunshine and making jam!
yogurt, 1 tbsp
orange juice, 250ml
flaxseed, 1 tbsp
extract, 1 tbsp
Oats, 1 tbsp
BLITZ all ingredients in a blender for a
minute or so.
POUR into a chilled glass for a morning wake
up that will bring freshness and plenty of goodness to your day.
Hello! I hope you enjoyed a relaxing and restful summer, I'm back now with some yumtastic recipes and restorative thoughts to share. I'm feeling nourished and natures great outdoors has inspired my cooking. The lovely thing about
being healthy, is that LOVE becomes the guiding force, not fear, and as with all
things made with love, the result is beautiful, more love! Just like you! There's a song that comes to mind... one of my favourties.
Here is a picture of my two sons, that I took over the summer.
A time for quiet and
And a time for cherishing
and thinking about, long after.
That’s the best bit
about special times; they linger on and transform our outlooks, etching positivity into every moment. Sometimes, it's what we don't say that's most revealing, and truth is not always as clear and pure as we may like, especially when it’s got a motive attached. Summer gave me the time to sift through my thoughts and the break has left me feeling clearer, thank goodness for that!
Autumn whispers and
summer’s relaxed adieu begins - AND - what a summer? Deeply peaceful and calm.
The first, in a few years, and very much appreciated.
I’m sharing a recipe
for a healthy yet sweet humble Angel Apple pie, with a hint of citrus and a caramel longing, the softly baked apples are irresistible.
Think of falling
apples, gently landing on soft golden meadows where the freshest of air lulls
the senses, and sipping hot sweet tea with your nearest and dearest along with
a slice of Angel Apple Pie. It is a celebration of autumn, it is gluten-free, it is fuss free and
to the point - it is fresh and delicious, yet crumbly and mouth watering all
the while. It is made with fallen apples and dusted with Angel glee, share
some with a loved one, it's to good not too.
Love to you, and may
autumn bring golden times in abundance to you!
THOUGHT FOR THE DAY - Be true, be you!
Angel apple pie
FOR THE PASTRY
Rice flour, 250g Fruit Sugar, 1tbsp
Orange essence, 2 tsp
Butter, 150g cut into cubes
Baking powder, 1 tsp
Egg, 1 beaten
Salt, a pinch
FOR THE FILLING
Apples, 5 (a selection of your favourite) cored, peeled and cut into chunks
Rice flour, 1 tbsp
Fruit sugar, 3tbs
Cinnamon, a generous sprinkle,
if you like, otherwise leave out
Chai tea or Earl Grey, 60ml
FOR THE GLAZE
Milk, a dash
Maple Syrup, 1 tsp
PRE-HEAT oven to 220, gas 7.
MAKE pastry by sifting flour and salt
into a bowl/ food processor.
ADD fruit sugar and butter, rub between your
fingers until the mixture is crumb like, alternatively blitz for a few seconds.
POUR in orange essence and beaten
egg into the mixture, work to a soft dough.
CUT pastry dough into two halves,
wrap in clingfilm and pat into discs.
REST for thirty minutes in the
FOR THE FILLING
MELT butter and stir in flour to form a paste.
ADD fruit sugar and Chai tea, stirring all the while, when thickened
to a sauce, turn of the heat and leave to one side.
FOR THE PIE
UNWRAP dough and leave sheet of cling film on surface.
ROLLpastry to line the base of a 25-30cm (10-12in) greased tart pan/ or oven
proof dish, take care here, the rice flour makes for a crumbly and more delicate dough, TLC is needed.
SPOON apple and raisins onto the
base, to form a little mountain of yumminess.
POUR over sauce and sprinkle with
cinnamon, to your taste.
ROLL out second dough ball to cover
the apple mixture.
FLUTE the edges of the pie and cut four
steam slits on the top of the pie, but don’t join the slits.
BAKE in the centre of the oven at gas
7 for 15 minutes, then reduce to gas 4, 180 for roughly 40 minutes.
BEST served warm with crème fraiche,
double cream or vanilla ice cream. ENJOY