Moroccan Three Bean Lentil Soup


- 1tbsp light olive oil
- 6 cloves of garlic, minced
- 7 by 5 cm piece of ginger, minced
- 1 large brown onion, finely chopped
- 3 stalks of celery, finely chopped
- 200g carrots, finely chopped
- 1tsp ground turmeric
- 1tsp ground cinnamon
- 2tsp paprika
- 1/2tsp ground black pepper
- 2x 400g canned plum tomatoes in juice, roughly mashed
- 1 vegetable stock cube
- 2L boiling water
- 400g red lentils
- 240g chickpeas drained from can
- 240g red kidney beans drained from can
- 230g black beans drained from can
- 1tsp dried herb

(1) Heat oil in a large soup pot. Sauté the garlic, ginger, onion, celery, and carrots over medium-low heat for 6 minutes or until veggies soften. Add turmeric, cinnamon, paprika, black pepper, stir to coat and toast the spices for 4 minutes.

(2) Add the tomatoes with juice, stock cube, and boiling water. Bring to a simmer. Add lentils, chickpeas, kidney beans, black beans, and herb. Cook covered on low heat for about 35 minutes, until the the soup becomes thick and creamy, adding more broth if you want a thinner soup.

Serve with crusty roll. ENJOY!


Banana Oatmeal Breakfast Cookie in a Mug


- 50g mashed ripe banana (~1/2 medium banana)

- 30g smooth peanut butter

- 1/2tbsp honey

- 1tbsp milk of choice

- 4tbsp porridge oats / rolled oats

- 1tbsp chopped nuts

(1) In a microwavable mug mix together mashed banana, peanut butter, honey, and milk.

(2) Stir in oats and chopped nuts until well combined.

(3) Microwave at 800 watt for 1 minute and 45 seconds until firm to the touch on top.



Sautéed Mushrooms on Roasted Cabbage Steak, Baked Sweet Potato


Roasted Cabbage Steaks
- 1 head of a medium cabbage
- 1/2tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1/8tsp salt
- 1/8tsp ground black pepper

Baked Sweet Potato - 2 small sweet potatoes

Sautéed Mushrooms
- 250 chestnut mushrooms
- 1tsp light olive oil
- 2 cloves of garlic, minced
- 1/2tsp herb de Provence

(1) Preheat oven to 220c. Line a rimmed baking sheet with a silicone mat, foil, or parchment paper.

(2) Slice cabbage, vertically through the core, into 2-2.5cm slices (you should end up with about 6 slices; use only 2 for this recipe for 2).

(3) In a small bowl, mix all remaining ingredients. Brush each slice of cabbage with the olive oil mixture and roast in the oven for 25-35 minutes or until cabbage is golden brown with crispy edges.

(4) Meanwhile, wash sweet potatoes and then use a fork to poke holes evenly onto surfaces (around 10 times per potato). Place potatoes onto a microwave safe plate. Heat in microwave on full power for 8 minutes, turn halfway for even cooking. Cut into halves just before serving.

(5) Finally, sauté mushrooms until done.

(6) Spoon sautéed mushrooms onto roasted cabbage steak, serve alongside baked sweet potato.  ENJOY!!


Strawberry & Spinach Salad with Toasted Pecans in Peach Vinaigrette


- 200g baby leaf spinach
- 400g fresh strawberries
- 50g toasted pecans
- 120ml peach juice, or: orange/mango
- 3tbsp red wine vinegar, or: vinegar of choice
- 1/2tbsp extra virgin olive oil
- 1/2tbsp honey
- 1tsp dijon mustard
- 1/4tsp garlic granules
- 1/4tsp onion granules
- 1/4tsp dried mixed herbs
- 1/8tsp hot chilli powder
- 1/8tsp salt
- 1/8tsp ground black pepper

1. Arrange spinach, strawberries, and pecans on serving plates.

2. In a small bowl, mix together all remaining ingredients. Pour the dressing evenly over the prepared salad.


French Poached Eggs on Crumpets, Sautéed ​Mushrooms & Tomatoes



4 small crumpets (~87kcal per crumpet)
4 eggs
3 cloves of garlic
1tsp light olive oil
250g chestnut mushrooms, sliced
3 small tomatoes, cubed
1/4tsp herb de provence
1/4tsp onion granules
ground black pepper

(1) Rub peeled garlic into surfaces of crumpets (the side with crevices). Then, heat crumpets following package's instructions.

(2) Have the remaining cloves of garlic minced. Add oil to frying pan, sauté mushrooms and garlic for 6 minutes, season with herb, onion granules, and black pepper.

(3) Meanwhile, make French poached eggs over low heat.

(4) When the mushrooms are nearly done, add tomatoes and cook for the last 4 minutes.

(5) Arrange crumpets on serving plates, top with poached eggs and add black pepper to taste. Serve with sautéed mushrooms and tomatoes.


Mushroom & Sweet Corn Brown Rice Porridge


- 20g dried Chinese mushrooms

- water

- 100g brown rice

- 1/2tsp ground ginger

- 1tbsp soy sauce

- 160g sweet corn drained from can

- 2 eggs

(1) Wash and then soak mushrooms in water for an hour or until they are soft enough to be cut. Reserve the mushroom water. Finely dice mushrooms.

(2) Add more water into mushroom water until you get 1.2L liquid.

(3) In a saucepan, soak washed rice in the 1.2L mushroom water for hours before cooking.

(4) Add mushrooms, sweet corn, ginger, and soy sauce into the saucepan. Bring to a boil, then cook for 30 minutes.

(5) Add eggs, stir non-stop, just before turning off the fire.  ENJOY!


Kale & Carrot Brown Rice Porridge


- 100g brown rice

- 1.2L water

- 1/2tsp ground ginger

- 1/2 vegetable stock cube

- 60g carrot, finely diced

- 100g kale leaves

- 2 eggs

(1) Rinse and then soak rice in water in a saucepan hours before cooking.

(2) Add ginger, stock cube, and carrot into the saucepan. Bring to a boil, then cook for 30 minutes.

(3) Stir in kale. Cook for another 10 minutes.

(4) Add eggs, stir non-stop, just before turning off the fire.  ENJOY!


Parsnip & White Bean Soup


- 1/2tbsp light olive oil
- 1.25kg parsnip, peeled and chopped
- 1 medium brown onion, sliced
- 4 cloves of garlic, minced
- 1tsp ground ginger
- 1/2tsp dried herb
- 1/2tbsp brown sugar
- 1 vegetable stock cube
- 2L boiling water
- 470g cannellini beans drained from can

(1) Stir-fry parsnip, onion, and garlic for 8 minutes. Season with ground ginger, herb, and sugar.

(2) Add stock cube and boiling water. Bring to a boil and cook covered for 15 minutes.

(3) Add beans. Continue to cook for the last 10 minutes.  ENJOY!