Category Archives: Recipes

WINTER BOOSTER : Delicious tumeric latte

Also known as ‘’golden milk’’, this is one of my favourite winter booster!
A delicious ayurvedic recipe which has anti-inflammatory and anti-oxidant properties..

–    1 cup of unsweetened non-dairy milk, preferably almond or coconut milk
–    1 cinnamon stick
–    1 tablespoon of virgin coconut oil
–    ¼ teaspoon of cardamom powder
–    1 pinch of crushed saffron
–    1  fresh small turmeric root, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
–    1 small piece of ginger, unpeeled, thinly sliced
–    A pinch of black pepper (to activate the turmeric anti-inflammatory properties )
–    Ground cinnamon (for serving)

–    Optional :  a teaspoon of raw honey

PS : If you drink the above in the evening, before going to sleep,  it is best not to add the ginger which can be too stimulating.

–    Whisk the milk, with the above ingredients in a small saucepan; bring to a low boil.
–    Reduce heat and simmer for about 5 minutes, stirring frequently.
–    Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

Optional  : to add a  bit of sweetness, when a drinkable temperature is reached, add 1 teaspoon of honey (raw preferably)

You can froth the above preparation to  give it a ‘cappuccino’ like effect.
Quickly done and so delicious ! Enjoy.


Photo 10-08-2016, 08 31 21

This is probably my favourite smoothie when I have an early start and don’t have time to prepare a more consistent breakfast. It contains red berries which are packed with antioxidants. I have also added Chia Seeds (great for digestion) and Maca powder to boost energy.

Place the following ingredients (organic preferably) in your blender :

  • a good handful of raspberries, blueberries, blackberries
  • a generous spoon of goji berries (which are a great source of essential amino acids, minerals, vitamins B1, B2, B6, and E, linoleic acid, selenium, germanium, and more beta carotene than the common carrot)
  • a handful of  spinach
  • a banana
  • a quarter of lime or lemon
  • a medjool date (remove the fruit stone)
  • a big spoon of chia seeds
  • a small spoon of maca powder
  • a small spoon of cinnamon
  • a glass of almond milk

Optional : To make it more consistent, I also like to add a handful of pure porridge oats.

spring energyBlend well, sit back and enjoy this delicious breakfast smoothie which will keep you going until lunchtime.


Today, after indulging a few good meals at the weekend, I felt like a healthy cleansing green smoothie. I have added two energy boosters : some maca powder (which is  supposed to be great for hormone balance), and a big spoon of chia seeds (also great for digestion).

1 handful of organic spinach
1 organic celery stalk
a slice of a juicy melon
a couple of slice of pineapple
a couple of fresh mint sprigs
a quarter of organic lime
a tea spoon of Maca powder
a big soup spoon of chia seeds
Add 1/2 a glass of water or coconut water  and blend the above ingredients.

Optional : if you wish to add a bit of sweetness, add a spoon of raw honey or a medjool date.

Sit back, sip slowly and enjoy the feeling of freshness !

AUTUMN YUMMINESS: Courgettes spaghetti with rosemary, roasted garlic butternut squash and Portobello mushrooms

About a year ago, I started to cut down on gluten, wheat and refined sugar in my diet. Since a very young age, I have experienced blocked sinuses and a sluggish digestive system, including IBS, bloating, etc.  Within a month of seriously reducing the amount of bread, pasta and sugar from my meals, I started to feel better and better. I now enjoy better energy levels and my digestive track feels better than ever. I have even lost weight in the process. I do indulge a bit at the weekend with some toasted sourdough bread at  breakfast, sometimes  a piece of gluten free cake or home made apple tart with tea in the afternoon, a couple of glasses of wine at dinner and it feels good . Having some Italian genes, I still craved a good pasta now and then, until my friend suggested I try courgette spaghetti… I first felt a bit sceptical about it, but as she is italian and a fine ‘ gourmet and cordon bleu ’, I thought I’d give it a shot. So, I bought a spiraliser from Amazon and started to explore various recipes. It did not take long before I was hooked to ‘veggie spaghetti’. It tastes surprisingly good, looks just like it (nearly fooled my husband), and is so light to digest.

Here is one of my favourite recipes. So easy to prepare and simply delicious!

Ingredients (for 2people) :
1 organic butternut squashed seeded and cut in cubes.
3 organic courgettes
6 unpeeled  crushed  garlic cloves
Fresh rosemary
2 flat Portobello mushrooms
A hint of cinnamon
Coconut oil
Himalayan salt
Smoked paprika

Optional :
1 pack of thinly sliced smoked trout
Soft goat cheese

Add the butternut squash  and the unpeeled crushed garlic cloves into an ovenproof dish  with a good dollop of coconut oil. Sprinkle a hint of cinnamon and smoked paprika to your taste, a pinch of salt, and cover with a few sprigs of fresh rosemary. Cook in the over at 180-200 degree for 30 minutes, stirring the dish regularly so the squash and garlic starts to golden all over.

While the above is roasting, thinly slice your mushrooms and fry them slowly in a pan with some coconut oil until they are soft. In the meantime, cut both end of the courgettes and put them through the spiraliser to make them into spaghetti like shape. If you haven’t got a spiraliser, you can always use a vegetable peeler to slice your courgettes in ‘pappardelle ‘ like pasta.

Once the butternut squash and garlic are golden all over and slightly crunchy, throw your courgettes spaghetti into the frying pan with the mushrooms, a couple of rosemary sprigs and add a pinch of salt and smoked paprika. Quickly fry for 1 minute, so the courgettes get warm, a tiny bit softer and start changing colour.

Serve the courgettes spaghetti in a dish covered with the roasted butternut squash and garlic. You can add some thinly sliced smoked trout and crumble some soft goat cheese on top to add a bit of a twist to the dish… Sit back and enjoy!


Home-made immune booster potCalling all white witches this weekend :-)))… Park your broomstick and get your magic wand out for this homemade potion !
If you enjoy making your own natural remedy, this is one of my favourite to help clear cold & flu symptoms, soothe sore throat and boost the immune system :

  • 2 lemon juiced and a few sliced rings,
  • freshly squeezed ginger,
  • raw or Manuka honey,
  • 1 good dessert spoon of cinnamon,
  • 1 spoon of tumeric powder (or even better 1 crushed fresh tumeric root )
  • a pinch of organic cayenne pepper (usually, the redder it is the better).

The tumeric anti-inflammatory properties are activated by the cayenne pepper (also a natural anti-inflammatory and immune booster). This  home-made natural remedy can be kept for months in the fridge, although it might not last that long as it tastes rather delicious…  I like to eat a couple of spoons pure or diluted in teas or with warm almond milk.

Happy Halloween everyone !


beetroot soup  beet and bramleyindex

A delicious soup which will make you feel warm from the inside when it is cold outside. One of my favorite after yoga practice ….  so easy and quick to prepare !

  Ingredients :

1 big spoon of coconut oil ( I suggest coconut oil for frying as it is a short-chain saturated fat that is delicious and perfect for higher-temperature cooking)
3 beetroots (cook and then peel if bought raw, cut into small pieces)
2 onions
A whole celery,
1 bramley apple
3-4 garlic cloves crushed
1 good chunk of ginger
1 pint of vegetable or chicken stock
1 spoon of ground nutmeg
1/2 orange and 1/2 lemon
Salt, pepper

Finish with :
A generous drizzle of basil infused olive oil
A handful of mixed seeds and / or grounded nuts to sprinkle on
A dollop of crème fraîche or Greek yogurt

Preparation :

– chop the onions , garlic and ginger
– fry till transparent in the coconut oil
– pour in the stock
– cut up the beetroots into chunks pop into the stock.
– add salt,pepper and squeeze the lemon and orange halves into the mix
– add a teaspoons of ground nutmeg
– cut up the celery, Bramley apple and add to the above.
– cook at a simmering heat for 25 minutes.
– leave to cool down a bit and then liquidise.
– when you serve you can add a little crème fraîche or Greek yoghurt , sprinkle with seeds and/or nuts.

Enjoy !

PS: can also be served cold like a Gazpacho.