Strawberry and Spinach Salad

I’m dying for spring.  I want sunshine, flowers and cherry blossoms, but that’s not going to happen for a while.  Luckily I found some (not too expensive) strawberries at my local mart, and decided to get a taste of spring!  Strawberries have loads of antioxidants, and are really high in vitamin C (1 cup holds 114% of your  recommended daily intake) They really are one of my favorite fruits, but then again I say that all the time. 🙂  And, as for the spinach, there is no need for me to go on about its health benefits, it is  a superveggie!

I was a little worried about the combination, but it turned out really well!  Will definitely be making this again soon (provided I can get my hands on some delicious strawberries)


250g fresh strawberries, 300-400g spinach, 8 rosa tomatoes, 1 cucumber


1.  Cut the strawberries, tomatoes and cucumber into small slices or pieces.  Wash the spinach, remove the ends.

2. Chuck everything together.

3.  Eat



Fighting the winter slump with soup!

I love soup.  In fact I make soup more often than I make any other dish.  I have just returned from  vacation (nothing quite like escaping the winter for three weeks), and needless to say the cold is really getting to me.  Today I decided to make some soup to warm my tummy and give me an energy boost.  It is easy to make and inexpensive.  You can use pretty much any ingredients you want, and it is bound to be tasty.

Here is the recipe that I used.  It was delicious and hearty.

2 yellow onions,   1 red pepper,   1 green pepper,   3 cloves fresh garlic,   4 ripe tomatoes,   1/2 cup red lentils,   4 long sticks of celery, 2 cups spinach   1/2 cup courgette,  700ml water,   a dash of nutmeg, oregano and basil.


1.  Chop all the ingredients depending on how chunky you like your soup. 

     Pre-soak the lentils  (about 1 hour)

2.  In a large pot,  saute the garlic and onions for 2 minutes.  Then add the courgette.  After about 2 more minutes add the peppers, celery, spinach and tomatoes.

3.  Drain the lentils and add.  Add the water and all spices.

4.  Boil all the ingredients together for about 10 mins.  Then reduce and simmer for 5 mins.


No-bake vegan oatmeal squares

I don’t have an oven, and sometimes I really feel like some baked awesomeness.  So, I decided to try my hand at making some no- bake oatmeal squares  They came out pretty well, I struggled to get them to bind well, but really yummy and healthy anyways!   They really hit the spot!

Oatmeal is a versatile ingredient.  It tastes good with many different flavors and keeps you feeling full for a long time.  It also helps to lower cholesterol and reduce high blood pressure.

You can add pretty much any nut/seed or dried fruit to this recipe.  But this is how I made my oatmeal squares.


2  bananas, 2 cups oats, a handful of almonds, a handful of dried cranberries, a handful of raisins, 50 ml soy milk, 1 tablespoon maple syrup, 1 tablespoon agar powder, 1 teaspoon cinnamon


1.  Blend the bananas.

2.  Add the blended banana to the oats, add the cranberries, almonds and raisins.  Mix a little.

3.  Add the soy milk, maple syrup and the agar powder and cinnamon.  Mix a little more.

4.  Put the mixture in the microwave for about 1 min 30 secs.  Take out and mix again.

5.  The mixture should be thick and sticky.  If it isn’t sticky add some more maple syrup or soy milk, and a little extra agar podwer.  Put the mixture into a 20cm tray,  push down with a spoon until the mixture is evenly dispersed in the tray.

6.  Put in the fridge for 2-3 hours to set.



Butternut and sweet potato saute

I love this recipe, it’s colorful, tasty and easy to make.  The ingredients pack a powerful punch in the nutrition department.  Butternut is filling, yet surprisingly low in calories ( just 45 cal per 100 g.) It contains no saturated fats or cholesterol, and is a rich source of dietary fiber.  Sweet potatoes are rich in antioxidants and have a high vitamin A (immune system) content.  They make the perfect pair!  Sweet and simple.


1 medium-sized butternut

2-3 medium-sized sweet potatoes

1 red onion

2 cloves fresh garlic

1 teaspoon olive oil.

1/2 teaspoon cinnamon.


1. Cut and peel the butternut.  Pre-boil the butternut and sweet potato.

2. In a pan or wok, saute the red onion and garlic in some olive oil for about 2 minutes.

3.  Add the butternut and sweet potato to the onion and garlic.  Lastly add a dash of cinnamon.

Red onion and noodle stir fry

Red onions give a nice twist to your traditional stir-fry.  Red onions are really heathy and really low in calories.  Plus, they are super tasty are really good-looking!

This stir-fry turned out really great and was soooooooooooo delicious!  You kinda just throw it all in!  Use the things you like, ditch the things you don’t.


6-7 Whole baby tomatoes, 1 red onion, 200g tofu, 1/2 a sliced green pumpkin, 5-6 button mushrooms, 400g baby spinach, 1 head of broccoli, 1/2 red and 1/2 green bell pepper, 1 tablespoon soy sauce, your choice of noodles (about 200g), 3 cloves fresh garlic, a little ginger.

1.  Saute the onions, ginger and garlic in the soy sauce for about 2 minutes.  In another bowl, boil the noodles until done.

2.  Add the pumpkin, broccoli, mushrooms, tofu and tomatoes (whole). Saute for another 3 minutes.

3.  Lastly add the noodles, peppers and spinach.  Mix and saute for 3-4 minutes and you’re done!

This makes enough for really hearty servings for two people.

Mix and mash veg!

There’s nothing like a hearty serving of mashed potato.  Traditionally mashed potato is made with high fat butter, full cream milk and sometimes even cream or cheese.  No better example for the old saying ‘a moment on the lips, a lifetime on the hips.’

With this recipe you can still enjoy your mash!  Skip the butter, milk and cream and voila a low-fat, low-calorie vegan alternative for mashed potatoes.  It’s easy and simple to make, and is great alone, or as a side dish.  The main ingredients are sweet potatoes and pumpkin.  Sweet potato is high in vitamin A and C, and contains fibre.   Pumpkin has anti-inflammatory properties and contains cancer preventing beta-carotene.


3 medium – large sweet potatoes

1 medium pumpkin

200ml coconut milk

1 onion

2 cloves garlic


a pinch of cinnamon

Boil the potatoes and cook the pumpkin until soft.  Leave the skins on the potatoes.  Remove the pumpkin from the skin.  Place in a large mixing dish.  Add 200ml of coconut milk and cinnamon.

In a frying pan, saute the onion, garlic and rosemary.

Add the onion mix to the potato and pumpkin.  Mix thoroughly.

Dish and enjoy!

Healthy hummmmmus !

Hummus is great for spreading, dipping, filling, or just about anything.   It’s really tasty and has great health benefits.  Hummus is made from chickpeas, which are high in protein, and have no saturated fats.   Chickpeas are known to prevent build up of cholesterol, and help to maintain  healthy blood sugar levels.

There are many different recipes for hummus.  Here is a simple hummus recipe that I tried out and it was delicious.

2 cups cooked chickpeas

1/2 cup freshly squeezed lemon juice

3 garlic cloves

1 Tablespoon olive oil

1 Tablespoon sesame seeds

1 Tablespoon Tabasco/Hot sauce

1/4 cup water

1 Teaspoon salt

For a higher calorie option:  6 green olives with 2 Tablespoons brine.

Add the ingredients into a blender or food processor.  If your blender is not strong (like mine :D) you can add the liquids first and add the rest slowly as the mixture progresses.   Blend until the mixture has a similar consistency as peanut butter.  

Health tips:  Swap peanut butter and sugary spreads for hummus, or enjoy it as a dip with fresh raw veg, such as cucumbers and carrots.