Sweet “Falafels”



  • 2 cups of dates
  • 1/2 cup of tahini
  • 1 TBS of maple syrup
  • 1 TBS of sesame seeds
  • 1 pinch of cinnamon


Cut the dates into small pieces. Add all the ingredients to a blender and mix until  it becomes an uniform dough.

Make small balls with you hands approximately 1cm of diameter (or to match your ice cube tray) and insert one by one into your ice-cube tray. Leave them in the fridge for about 45 minutes and then are ready to eat.

You can eat them with beetroot and mint hummus.(See my recipe for Beetroot Hummus Beetroot Hummus )

Enjoy, feel & eat!



Beetroot Houmous


  • 250g of Chick peas in a can
  • Half raw beetroot
  • 1 pinch of sea salt
  • 1TBS of olive oil
  • 3-4 leaves of fresh mint

Peel and cut the beetroot into small pieces, combine everything in a blender and blend until your have consistency of a dip.


Enjoy, feel & eat!


Carrot & Basil cream

This is a lovely golden puree or cream that can be eaten warm or cold as a complement to other food items. One suggestion would be to serve roasted asparagus garnished with the Carrot & Basil cream – both colourful and delicious!



  • 2 carrots
  • 1/2 butternut squash
  • 1 potato (medium size)
  • 1 clove of garlic
  • 4-6 basil leaves
  • 1 TBS olive oil
  • 1 TBS sea salt


Peel and cut the carrot, squash and potato into small cubes. Pour the oil into a pan and fry the garlic until golden. Then add the carrot, squash, potato and sea salt and fry until golden, then add water and boil everything together.

When it is soft, put everything into a blender and add the fresh basil leaves and blend it.

Serve in a bowl and done! You can eat it warm or cold as you like!

Enjoy, feel & eat!



Pumpkin and Green Pepper Lasagna.


  • 2 Big slices of Pumpkin
  • 2 Green peppers
  • 8 Mushrooms
  • 1 generous handful of raisins
  • 2 TBSP of sunflower seeds
  • 150g of Spinach
  • Soya/Almond/Hemp milk or Dairy Milk
  • 125g Unsalted butter
  • Grated Mozzarella cheese (100 grams or less, used as topping)
  • 1 tsp Salt
  • 1 tsp Pepper
  • Lasagna Pasta (1 pack).


Peel and cut 2 slices of pumpkin in cubes. Then put them into a baking tray, add salt and pepper, put the tray in the oven (150-180C) and bake for around 20-30 minutes.

Put the whole pepper in a tray and roast in the oven. Meanwhile add 1tsp of olive or coconut oil in a frying pan and heat. Slice each mushroom into four slices and add to the pan to fry for 5 minutes or so, then add the raisins and sunflower seeds, fry for a further 3-4 minutes and then add the spinach and stir 2-3 times to mix, cover with a lid and turn off the heat and let it rest (continuing to cook).

Preparing the béchamel

In a pan, add 1tps of olive oil, 1tbsp of unsalted butter and start to heat (melt the butter). In a bowl, add 3tbsp of rye flour slowly to a cup of milk, stirring until mixed — add more flour if needed to achieve the correct consistency for béchamel. When the butter is melted, add the flower and milk mixture and do continuously stirring, add milk and/or rye flour if needed to achieve the correct consistency.


When green peppers are roasted, cut them in small slices and add to the pan with the raisins, mushrooms, spinach and sunflower. Do the same procedure with the pumpkin. Add a little bit of béchamel and mix all together.

Boil water with a little bit of salt in a pan large enough to cook the lasagna pasta and add pasta to cook. Cook for no more than 4-5 minutes (remove from the water while building the lasagna so it does not continue to cook).

Building the lasagna:

Put 1tsp of oil in a lasagna dish/pan and add 2 slice of lasagna pasta, then add few spoons of the mix to create the first layer, then repeat to add more layers until you have used all the mix. Then cover with 2 slice of lasagna pasta and pour the béchamel on top. Then, on top of the béchamel add 5-6tsp of mozzarella cheese. Cook in the oven at 175 Celsius until the layers are heated through and the cheese becomes golden. (Perhaps watch for the liquid in the layers bubbling.)

Enjoy, feel & eat!



My Ugly Raw Brownies


  • 3 TBSP of Raw Cacao Powder
  • 2 ½ Cups of Dates
  • ½ Cup of Raisins
  • 2 Cups of Raw Almonds
  • 1 TBSP of Maple Syrup (or you can use Raw Honey)
  • Cold pressed coconut oil.
  • ¼ TBSP of cinnamon powder.

Put the almonds in a blender and grind them. Do not worry if the result isn’t very fine, coarse is better.

Without using the blender, chop the dates and raisins (it is very important to not use a blender) until the bits are the size of rice grains. Then place the chopped fruit in a bowl.

Add maple syrup and stir until mixed. Then, slowly add the ground almonds and continue stirring. Then, add the raw cacao powder using the same procedure. Keep stirring until the mixture becomes a single larger ball.


It is better to stir using two strong wood spoons, as you stir you occasionally you can use a mashing action as is mashing a potato.

It will take around 15-20 minutes depending on how strong you are.

Roll the ball into a longer roll on a piece of baking paper and smash or compress until become round or square, 0.5 cm thick.

Keep in the fridge for one or two hours.

Raw Cacao Coating:

In a bowl, combine 2 tbsp. of raw cacao, 3 tbsp. of cold pressed coconut oil and ¼ tea spoon of cinnamon powder and mix with a wood spoon until it is a thick crème.

Spread the raw cacao as a layer on top of the brownie and return it to the fridge for 1 hour or so.

Your brownies may look ugly but they will be so yummy!

Enjoy, feel & eat!


Roasted Cherry Tomatoes with Rosemary & Chilli


  • 1 kg Cherry tomatoes
  • 2 cloves Garlic
  • 2 branches Rosemary
  • 1/2 Lemon
  • 1 fresh Red chilli
  • Olive oil
  • Salt
  • Black pepper
  • 1/2 glass White wine

The other day I was in a hurry to make something simple and easy for dinner, so I did not think long about what to cook, I just opened the fridge and saw cherry tomatoes, rosemary, garlic, a red chilli and half lemon.

Here is an easy recipe to make in 15 minutes. Pre heat the oven at 180 degrees, and then add all the ingredients mentioned above to a tray, add ½ TSP of virgin olive oil and 1TSP of Salt plus ½ TSP of Black pepper (you can add a little red or white wine). Cook in the oven around 12-15 minutes until the tomatoes’ skin starts to open a little bit.

You can serve this with rye or sourdough toast.

Enjoy, feel & eat!



“Pinto, Pinto Beans”


Every time I see the Bad Lip Reading video of the Democratic Party Debate where Hillary Clinton says and repeats “Pinto, Pinto Beans!!!” …I want to eat beans.

Bad Lip Reading Video


We can eat beans in salads, soups, and creams; also with rice, fish, stock, chips/fries … and so on. Beans are one of the longest cultivated plants in the world.


Beans are richer in proteins, fiber, B vitamins, carbohydrates, iron, calcium and more other minerals. Most types of beans are high in fiber and low in fat.


Tips about beans:

  • Kidney and red beans contain a harmful toxin (Lectin Phytohaemagglutinin), this is why it is very important to cook those beans for the right amount of time (at least 10-12 min) sometimes undercooked beans can be more toxic.
  • Always soak them in cold water.
  • Never cook them in the same water that was used to soak.
  • To enhance the digestibility (avoid flatulence); only salt them at the end of cooking and add 1 teaspoon of vinegar when cooked.


Types of beans:

Fava beans, Garbanzo beans (Chickpeas), black beans, kidney beans, lentils, adzuki beans, lime beans (butter beans), pinto beans, soybeans, mung beans, split beans and anasazi beans.


One of my favorite recipes with beans:


Risotto of beans with pork belly. (I know that beans and meat are not a good combination, because each has a different digestion time requirement!)


Ingredients: (for 2 people)


1 ½ cup Kidney beans

1 ½ cup Butter beans

2 cups risotto rice

2 slices pork belly

1 ½ tbsp. – unsalted butter

1 carrot

1 lime

1 glove garlic

3-4 branches of fresh parsley

1 yellow pepper

1 zucchini

1tsp salt

1tsp black pepper

Pinch of turmeric powder


Soak the beans for 6-8 hours (Remember always in cold water), if you do not have time then you can use beans in a can.

Add the oil in large pan and heat a medium temperature, fry the garlic until gold, then remove it and add the beans, black pepper and turmeric fry around 3-4 minutes. Add the butter and stir until melt and mix all together.

Then slowly start to add water and let it boil and stir every 3-4 minutes. The risotto will be done around 25-35 minutes. Add butter if you want more creamy consistency.

Meanwhile, slice the carrots, yellow pepper and zucchini. Heat a pan with a 2 or 3 drops of olive oil; add the vegetables and fry until they start soften.

Squeeze the lime into the large pan with the risotto and stir while you turn off the cooker. Add salt and stir again.

Put the pork belly in a grill and cook until golden.


Cut two slices (3cm) of tiger bloomer bread, remove the inside to make the thick slice hollow and spoon the risotto inside of the bread. Make a bed with the vegetables and place the pork belly on top. Cut the parsley into small pieces and put on top of the pork belly.

Enjoy, feel & eat!



*Resources: www.strongertogether.com (2013, National Cooperative Grocers Association) and 2015, Wikipedia.com

Beetroot & Chilli Butter


  • 250 gr block of Salted butter.
  • 1 Beetroot (small-medium size)
  • 1 Fresh chilli


Peel and cut the beetroot into small cubes, cut the chilli in small pieces too, cut the block of butter in 4 or 6 pieces and add everything to the blender and mix.

And voila, … your butter is done! Something new that you can enjoy on top of rye bread toast, crackers, rice cakes etc.

It should take you less than 3 minutes!

Enjoy, feel & eat!



Blue Basil & Lemon Fish Sauce

Ingredients (2 minutes preparation):

  • 6-8 Blue Basil leaves
  • ½ Cup Olive Oil
  • ½ Lemon
  • 2 tsp Himalayan Salt

Cut the basil leaves and add the cut leaves and olive oil to a small pan and heat together for a minute or two to infuse the oil. You can let it cool a bit and then, in a bowl, combine with the juice of the 1/2 lemon (squeeze the lemon) and Himalayan salt, mix together.


Pour on top of your cooked fish and accompanying sides.

This is a fresh, easy and healthy fish sauce I used for a meal of grilled sardines and vegetables.

Basil is known as:

  • Immune system booster
  • Hear health promoter
  • Antibacterial protector
  • Health GI tract promoter

And many more health qualities…

Enjoy, feel and eat!



Pumpkin “Croquetas”

Croquetas… the art of using two spoons



  • 1/2 Pumpkin (small size)
  • 1/3 Cup pumpkin seeds
  • 1 TSP Caraway seeds
  • 1 TSP Oregano (dried)
  • 1 Carrot
  • 1/2 Lime
  • 1 TSP Himalayan salt
  • 1/2 Cup oats (rolled)
  • 1 1/2 Cup Milk (dairy or non dairy)
  • 1 Clove garlic
  • 1 1/2 TBSP Butter
  • 1/3 Cup Wholemeal flour

Peel the carrot and pumpkin and cut both in cubes. Add a TBSP of olive oil to a frying pan and fry the garlic until golden, then add the pumpkin, carrots and himalayan salt. Fry the mixture for 10 minutes stirring occasionally to brown all sides.
When golden add the pumpkin seeds, oregano and caraway seeds; stir to mix well and cover and cook for 5 more minutes. Then squeeze the lime to add the lime juice on top.

Add the butter and stir until melted. Then add the wholemeal flour, stir a few times and add the milk. Continue to cook until it becomes a thick and creamy (around 5-8 minutes).

Place the thick, creamy mix in a dish or plastic box and leave it to cool (I leave it near an opened window for 1-2 hours).


Beat an egg in a small bowl and set this aside and ready for dipping.


When the mixture is solid enough to make into small balls, use two spoons to pick up the mixture that will become one of your croquetas. Passing it between the two spoon, shape the mixture and, when ready, dip it in egg and proceed to fry it until golden – repeating until the mixture is used up.

You can eat them cool or hot, perhaps served them on top of a bed of fried cabbage (fried with sesame oil for flavour).


Enjoy, feel and eat!