Pea, mint and lentil salad.

This is a nice fresh green salad that goes well in a lunchbox if needs be.

  • baby peas
  • lentils
  • fresh mint
  • feta
  • olive oil
  • balsamic vinegar
  • honey
Soak lentils overnight. Drain and leave in a colander in indirect sunlight for a day. Add peas, feta and chopped mint to this. Mix 2 tbsp olive oil with 2 tbsp vinegar and 1 tsp honey together and toss over the salad.

Sprouted Lentil Salad with balsamic honey dressing

I’ve been eating this every second day for a while now and it’s still not getting old.

Sprouted Lentil Salad with balsamic honey dressing

  • Fresh rocket leaves
  • Sprouted lentils
  • Beet root, chopped into thin strips
  • Butternut, sliced with a peeler into thin strips
  • Strawberries, chopped
  • Sugar snap peas/ green beans/ baby aubergines*
  • Buckwheat* optional for added protein

*For non-raw: The aubergines are nice to roast with a honey/balsamic/olive oil/ red wine sauce drizzled over. Allow to cool before adding to the salad.

Dressing:

  • Balsamic vinegar – 3 tbsp
  • Honey – 1 tsp
  • Olive oil – 2 tbsp
  1. To sprout the lentils is very simple – you don’t even need a sprouter. I use small brown lentils (whole) that I buy in bulk from Atlas Trading. I put them in a bowl, covered in lots of water overnight. In the morning I pour them into the collander, rinse them and let them stand for the day. By lunch/ evening they have started to sprout, depending how hot it is.
  2. Mix the sauce together in a cup and toss into everything except beetroot.
  3. Add the beet right at the last minute so it doesn’t bleed everywhere.

His & hers version

I like a nice light salad for supper, but my poor brother is hungrier. So we have the his and hers version: I have the salad with rocket, he has it with pasta.

Fresh summery curry

Summer is here and it’s time to eat salads in as many different ways possible!

This is a summer take on a curry that doesn’t take more than a few minutes to prepare.

With trepidation I’ll share the song running over in my head as I munch: “Summer curry, happened so fast!”

Oh dear. Let’s get to the cold hard facts.

Fresh summer curry

  • Grated butternut
  • Chopped green beans
  • Plain yoghurt
  • Fresh tomatoes, chopped
  • Curry powder
  • Fresh ginger, fresh coriander *to taste*
  • Pre-prepared (read: left over) falafels – I had left over over my ‘Not quite falafels
  • Serving suggestion: rocket and/or pitas
  1. Place the chopped tomatoes, curry and ginger into a blender and blend well. Stir in the plain yoghurt to make the sauce.
  2. Mix the green beans and grated butternut in a bowl. Stir in the sauce and falafels.
  3. Top with coriander and serve either on a bed of rocket or stuffed into pitas – or just as it is!

Natural shampoo: A + B = C

Did you know that you can use baking soda (bicarb) and lemon juice/ vinegar to clean and condition your hair?

Let’s start with a sensible question:

Why would I not just use shampoo?

  1. Shampoo not only cleans your hair but it also strips it of natural oils that should keep it soft and strong.
  2. Shampoo contains all sorts of chemicals including mineral oil – a byproduct when making petrol from crude oil. This coats the hair to make it nice and shiny. However it also coats the scalp since it can’t be absorbed into the skin and prevents oil from being released. Also, foaming agents in shampoo make hair frizzy, especially curly hair.
  3. Shampoo is expensive. And if you use shampoo you need conditioner. And maybe those other products that promise to breathe life back into your hair.
  4. There are natural products that you can use instead that work really well.

Baking soda for your hair as a cleanser

Baking soda is a natural cleaner. It is a very weak alkaline that cleans away chemical and dirt build up.

Mix 1 cup water with 1 tbsp bicarb (a bit more for curly hair) and use as you would use shampoo.

Vinegar (or lemon juice) for your hair as a conditioner

White wine or apple (or other) vinegar or lemon juice  are all mildly acidic and act like a conditioner, detangling the hair folicles, sealing the cuticle and balancing the pH again.

Mix 1 cup of water with 1 tbsp vinegar/lemon juice and use as you would conditioner.

Practical tips

  • Putting the mixtures in a squeezy bottle (an old shampoo bottle for instance) makes the process of actually putting it on your head easier.
  • You will probably need to play around with the ratios that suit your hair
  • You can add herbs to the mixtures for nice smells and all sorts of different benefits. Have a read here.
  • Use rooibos in the place of the water – it promotes hair growth, adds shine and smells good. Read some more.
  • Do a cursory google search on natural shampoo solutions to find hundreds of blogs on going without shampoo and get all sorts of hints and opinions.
  • I strongly advise against adopting the much-used term “poo free” to describe your natural hair cleaning ways.  Giving people the impression that you have constipation will never sell the green movement.

I’ve tried it and it really truly made my hair literally squeaky clean and lovely.

You might have wondered why A + B = C. This is a complex formula derived by my brother studying chemistry. Acid plus base equals clean. 🙂

Making banana pancakes

Banana chickpea pancakes

Banana pancakes with raw cacao and almond sauce, topped with strawberries

Makes 8 little pancakes

  • 1 egg
  • 1 over ripe banana
  • 1 cup chickpea flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (or other sweetener)
  1. Blend the banana and egg well then add all the rest. Leave in the fridge overnight ideally.
  2. The mixture should be quite thick and goopy. Spoon onto a pan in circles of 8-10cm in diameter and cook until golden.

Serving suggestion:  They’re great plain but are even better served with honey drizzled over the top and some fresh chopped fruit.

Or for super decadance you can make a chocolate almond sauce to pour over!  Melt raw cacao in a double boiler with a little bit of honey/ agave and add in finely chopped almonds.

Alain approved

Dark Chocolate Truffles

These shut-your-eyes dark chocolate truffles are smooth and decadent and wonderfully chocolatey.

Truffles and tea after dinner

Shut- your- eyes Dark Chocolate Truffles *vegan, gluten-free, raw

  • 50g raw cacao paste
  • 350g dried dates, chopped
  • 1/2 tsp vanilla powder
  • 12 finely chopped almonds + extra for inside the truffles
  • a little salt
  • Finely chopped chili *optional

Prep: I like to soak the almonds overnight and take the shells off for better digestion

  1. Chop the dates. For raw people – cover with warm water and wait patiently til soft. For the impatient – cover with water and microwave for 45 seconds.
  2. Melt the cacao on a double boiler.
  3. Spoon the dates into the mixing bowl, leaving most the water behind and add everything else.
  4. Use a handheld blender to blend to a smooth paste. I found that when making small quantities the handheld blender in a small bowl was better than my big blender.
  5. Roll into little balls and push an almond into the middle of each.
  6. Leave in the fridge for a couple of hours to solidify.

The Here and Now Sauce

This is a sauce so tasty it pulls you into the here and now so you have little ability to be anything but fully present.

This phenomenon reminded me of a beautiful habit once taught to me about being present when enjoying food:

Silently and thoughtfully select a bite of food in your fingers, using only your sight to experience the food. As you place the bite into your mouth, shut your eyes and experience it with only your taste.

I think I should do this for at least two bites of each meal…

The Here and Now Sauce

  • juice of one juicy orange
  • 100ml coconut milk
  • large tbsp honey
  • 2tbsp olive oil
  • pinch of cinnamon

You can drizzle this over roasted veg, toss it into fresh salads or even pour it over peaches for dessert.

To the beautiful moments in the here and now.