Kichari (rice-mung stew)

Kichari, rice-mung stew (or porridge), is wonderfully light on digestion yet tasty and satisfying. It is often given to people who are ill or recovering from illness, like an Ayurvedic ‘chicken-soup’. If you’d like a follow along video to make this, here is me demonstrating how to make it at Read more…

Saag aloo paneer

Saag-aloo-paneer (kale-potato-paneer curry)

I love saag aloo; that well known spinach (or kale) and potato curry.  I also love saag paneer; substituting the potatoes for indian cheese.  For a hearty, full meal, I thought why not combine them?  The result, saag-aloo-paneer is delicious and of course, very nutritious, especially made with kale.  If Read more…

Hidden kale risotto

Hidden kale risotto

I created this while trying to find a great way of disguising kale for the children to eat. It worked perfectly!  It was gone in minutes; they got a great dose of calcium and other essential vitamins and minerals as well as a tasty dinner. This hidden kale risotto makes a bright Read more…

Coconut oil spelt pancakes

The type of oil you use to cook with is very important.  Most vegetable oils (apart from olive oil) are very heat unstable and cooking with them creates free radicals (aging and toxic chemicals for the body).  Only cook with coconut oil, ghee and olive oil (not to high temperatures). Read more…

Spelt Courgette Cake

Spelt courgette cake

Wonderfully moist, this spelt courgette cake is as healthy as a cake can be.  It’s dairy and wheat free too.  It is important to use good oils in cooking – see article here. Wonderfully moist, this spelt courgette cake is as healthy as a cake can be. It’s dairy and Read more…

How to make self-raising spelt flour

I do all my baking with spelt flour as spelt is a huge amount easier to digest than modern wheat flour (see here).   If the digestion struggles, the tissues of the body don’t get nourished and diseases begin to materialise; so a good reason to use spelt! To make Read more…