No plan is the best plan sort of dinner. 

I must say the meals that aren’t planned are always the best. Fridge raid produced this mixed bag and it was mighty.  -Pomegranate, basil, green onion and tomato salad -Cauliflower, pear and chilli salad with a satay dressing  -Avocado tartare … Continue reading


Melon, courgette ribbons and minty olive pesto calling out for sunshine!

Nothing brings a smile to my face like a messy summer salad. This one just screams sunshine so I hope by eating this it will magically conjure some up. Rain rain go away…. Melon Courgette ribbons Tomatoes Mixed nuts Cress … Continue reading


Raw rainbow rice rolls with a mirin and soy dipping

Keeping it colourful and raw tonight. Lots of heavier dishes over the week so was craving a rainbow. Rice rolls filled with beetroot, carrot, cucumber, mint, coriander, avocado, scallion dressed with sesame seeds, chilli flakes, squeeze of lime and rice … Continue reading


Beet, kohlrabi, grapefruit and pomegranate salad with a basil and pecan pesto

Oh sunny salads how I love you! This delicious combo is just bursting with flavour and as fresh as fresh can be. 1 cooked beetroot sliced thinly with a mandolin. 1 kohl rabi peeled and put through the spiralizer. If you’re … Continue reading


Cucumber and daikon carpaccio with a rice mirin dressing

As salads go this is one of my favourites. Delicate, aesthetically pleasing, refreshing and takes about 5 min to make I had this as my afternoon nibble and it really hit the spot. I call it my little daikon and … Continue reading


Hello polenta my ol’ friend …. Quick and easy and oh so pretty….

Hello polenta ol’ friend how you make me smile… As always a quick and easy dish!


A salad of rocket, sundried tomatoes and my creamy garlic, mint and pea dressing wrapped around a yummy sweet chilli polenta burger filled with pickled beetroot, raw sugar snap peas, a baked portobello mushroom smothered in yummy melted violife cheese and my pepper relish. Salivating…. Polenta: Boil water Add a veg stock cube and a splash of sweet chilli Add polenta Ratio 3:1 water to polenta Bring back to boil. Reduce and stir until it forms a nice thick paste Season to your liking I half filled two metal rings until they set to form my burger bun and hey presto….


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Time to eat





Rainbow salad with the power of teff! Mouthwateringly delicious.

I remember the day I had this for dinner! all I was in the mood for were some beans and greens and this is what was created! Yum… Teff, pinto bean and violife red pepper cheese cake with romanesco broccoli, string and broad beans with wasabi soy cream and spicy plum dressings. 
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I had never eaten or heard of teff until a few weeks back when I got chatting to a lovely lady in well and good health food store in midelton and decided to give it a go.
 So here we go! This is a simple one even if it looks a bit busy. For the greens. Boil your greens of choices and drain.
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  Wash and chop your mixed leaves and set aside.
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I decided upon a wasabi soy dressing: Soy cream Mix in 1 tablespoon of wasabi powder A mix of salt and pepper A dribble of agave and a squeeze of lemon juice. Yum! Plum dressing: (this was leftover from Sundays market) A handful of plums chopped and popped in a saucepan with a generous pour of agave syrup. Heat until caramelised and lovely Flavour with a pinch of cayenne pepper, garlic powder and cinnamon, a scoop of mustard, a splash of cider vinegar and a little salt and pepper. Hand blend and you’re done. Sounds complicated but so quick to make and it packs a serious punch. It worked wonders on the rice rolls Sunday but compliments the wasabi cream perfectly here.
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For the teff bean cake. Boil 100g of teff in 200ml of water. Reduce to a simmer until all the liquid is soaked up. I mashed in a tin of pinto beans and 3 slices of Art of Zen Foods violife red pepper cheese chopped into small cubes Fill a metal ring on a baking tray and bake for 20 min at 220c or until the cheese is gooey.
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Remove and fry off top and bottom in a wok/pan until toasted. No seasoning needed as the dressings have a real kick.
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Rainbow Salad

Lunch time rainbow salad bursting with goodness to compliment this sunny Tuesday!


This ones a simply one… To begin I simply blended cashews, tomatoes, green pepper, carrots, cucumber and cabbage and dressed them with salt, pepper, lemon and a squeeze of agave.

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For the colourful and delicious courgette pasta just grab yourself a potato peeler and make some pretty ribbons.

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I seasoned the lot with olive oil, ground kelp, oregano and a little garlic powder and sprinkled a few olives, raisins and goji berries for added yumminess….

Raw, delicious, colourful and easy…

Love Louise