Green Vegetable Curry

Number of Servings: 6

1/2tbsp olive oil
1 brown onion, sliced
4 cloves of garlic, minced
3tbsp green curry paste
3 bell peppers, diced
200g sugar snaps
350g green beans, trimmed and halved
500ml vegetable stock
200ml light coconut milk
1tbsp soy sauce
1 head of cauliflower, chopped into florets
250ml water

1 Steam cauliflower in water for 8 minutes. Purée the mixture in a food processor.

2 Into the sauté pan, add oil followed by onion and garlic. Sauté for 3 minutes. Then, add curry paste, stir to coat.

3 Add bell peppers, sugar snaps, and green beans. Stir-fry for a minute. Then, add vegetable stock, coconut milk, and soy sauce. Cook covered for 5 minutes.

4 Finally, stir in the cauliflower purée. Cook covered for the last 5 minutes.

Serve with rice, naan, baguette, ciabatta, focaccia, etc. whatever you like! ENJOY!!


Fondue au Chocolat


100g dark chocolate 40-50%
1tsp unsweetened cocoa powder
1/2tsp coffee granules
1/2tsp vanilla extract
150ml (10tbsp) unsweetened soy milk
*Add 2tsp Nutella or Caramel Spread to indulge yourself.

Heat all ingredients together by microwave just until chocolate is melted. Stir until smooth.

Dip whatever preferred in the chocolate sauce. Try Raspberries + Strawberries + Banana + Speculoos during the Berries Seasons, and Mandarin + Pear + Banana + Speculoos or Marshmallows in the winter months.


Rainbow Pasta Salad

Number of Servings: 6


300g wholewheat fusilli
1 red onion
4 bell peppers
335g cherry tomatoes
160 pitted black olives
2tbsp extra virgin olive oil
2tbsp red wine vinegar
2tbsp soy sauce
1tsp brown sugar
1/2tsp hot chilli powder

1 Dice onion and bell peppers. Halve tomatoes and olives. Place them all in a big bowl.

2 Cook pasta in boiling water for 12 minutes, or less.

3 Into the big bowl of veggies, add oil, vinegar, soy sauce, sugar, and chilli powder. Toss well.

4 Add hot, drained pasta into the bowl of veggies. Toss well.

5 Chill for hours before serving. ENJOY!


Garlic & Herb Rice Pilaf

Number of Servings: 4-6


190g mix of white, brown, & wild rice
480ml vegetable/chicken broth
3 cloves of garlic, minced
juice of 1/2 lemon
3tbsp mix of finely chopped parsley & mint
1/8tsp salt
1/8tsp ground black pepper

1 Have the rice soaked in water for hours before cooking, and then drained well.

2 Cook rice in vegetable or chicken broth.

3 Add all other ingredients to cooked rice. Toss well. Serve as a side of a light vegetarian salad, for example.

Green Bean Salad

Number of Servings: 6


350g green beans, trimmed and halved
335g cherry tomatoes, halved
160g pitted black olives, halved
1 red onion, sliced
15g fresh parsley, finely chopped
1/4tsp salt
1/4tsp ground black pepper
1tbsp extra virgin olive oil
2tbsp white wine vinegar

1 Blanch green beans for 2 minutes and then immediately place into a big bowl of cold water to stop the cooking and ensure they maintain their beautiful, bright green color.

2 Place cooled and drained green beans and all other ingredients into a large bowl. Toss everything together. Refrigerate for hours before serving.  ENJOY!!!


Strawberry Tabouli Salad

Number of Servings: 4


120g bulgur wheat
180ml boiling water
400g strawberries
1 large cucumber (~650g)
4 green onions
20g parsley leaves
10g mint leaves
1 clove of garlic
juice of 1 lemon
1/4tsp salt
1/4tsp ground black pepper
2tbsp extra virgin olive oil

1 Pour boiling water over bulgur wheat. Cover and let sit for 20 minutes, or until all water has been absorbed.

2 Dice strawberries and green onions. Finely chop parsley and mint. For the cucumber, peel in long thin strips, seed, and dice. Place all these ingredients in a large bowl.

3 In a small bowl, make the dressing by whisking together minced garlic, lemon juice, salt, black pepper, and olive oil.

4 Transfer cooked bulgur wheat into the large bowl containing the strawberry salad. Pour over the dressing, toss well, and refrigerate for hours before serving.


Raspberry Clafoutis (aux Framboises)

Number of Servings: 4


65g plain flour
1/4tsp salt
35g granulated sugar
2 eggs
2 egg yolks
180ml skimmed milk
1/2tsp vanilla extract
350g raspberries

1 Slightly grease a 23cm round oven dish. Preheat oven to 220C.

2 In a mixing bowl, whisk together all ingredients except raspberries, until well combined.

3 Transfer raspberries to the prepared oven dish. Pour over the custard. Bake in preheated oven for 18-20 minutes.

4 Serve either warm or cold, with a little more berries and a dollop of fat-free plain Greek yoghurt.

***Adjust the amount of sugar and use another type of milk, for a dessert with number of servings: 6-8