Thursday, 22 December 2011


                     (This is an easy to make yummy Christmas cookie recipe, suitable for vegetarian) 

-12g honey                                                           -grated skin of a whole lemon
-250g flour                                                           -cinnamon
-50g butter
-50g sugar
-1 whole egg
-1 egg yellow
-1/2tsp bicarbonate soda

Heat up the honey so its a bit runny and luck warm but not hot. Mix the butter in first then add the renaming ingredients. Make a soft dough. Place the dough into a bowl, cover it and put it in the fridge for over night.

NOTE: it is going to be quite sticky so you can add a bit more flour if is difficult to mix together, but dont worry it will settle after left in the fridge.

Next day take it out from the fridge, leave it for an hour or so to let the pastry warm up a bit as it will be easier to roll out.
Use floured rolling board to roll the pastry approx 1/2 cm high then cut the shapes with cookie cuter.

Beat up the over left egg white and brush the cookies with it.

Place them on a baking tray with baking paper and bake them in a preheated 180 degrees oven for approx 10 minutes. Bake them fast, be careful not to burn them though.

You can use chocolate or other cake decoration to decorate the tops to make them look pretty :)

The cookies will keep fresh for couple of weeks if you store them in a biscuit tin.

 (Note: If you want to make it vegan, use dairy free butter and egg replacement. The texture will only be a bit different,but it will still come out lovely)

Enjoy:) And wishing you all a  wonderful Christmas!! :)

Friday, 16 December 2011


 (This is an easy to bake vegan cake)


-225g peeled banana                                                  -1 tsp ground cinnamon
-125ml water                                                             -1/2tsp grated nutmeg
-egg replacement for 1 egg                                         -60g walnut
-60ml sunflower oil                                                    -90g raisins or 10g brown sugar
-240g rice or wholemeal flour                                   
-2tsp bicarbonate soda

Place the banana, water, egg replacement and oil in the food processor and process until smooth.
Add the flour, bicarbonate soda and spices and process again.

Break the walnut into small pieces and add to the mixture along with the raisins or sugar. Mix in.
Process only for few seconds until the walnut and raisins are mixed in but not broken.

Place the mixture into a greased loaf tin pan. Bake in a preheated 170 degrees oven for 45 minutes or until brown on top and firm to touch.

Cool for few minutes in the pan then turn it out.

NOTE: If you don`t have a food processor, mash the banana until smooth and mix it with the rest of the ingredients. Either way, the cake will come out lovely.

Serve sliced when cool.
  Enjoy :)

Friday, 9 December 2011


Serves 2
(Veggie rice with dahl and nut roast from the shop. Home made nut roast recipe coming soon.)

Ingredients dahl:

-1 cup dahl
-1/2 tsp ginger
-1 garlic clove
-1/2tsp turmeric
-1/2tsp cumin
-1/2tsp Indian spicy mix
-salt and pepper

For the rice:
-1 cup of rice
 1/2 onion
-trimmed fine beans or sugar snap peas
olive oil

For the nut roast:

-pack of granosa mixed nut roast mix( readily available in health and food stores)

Soak  the dahl for few hours so it cooks quicker. Place in a saucepan with water.
Bring to boil and after half hour add the ginger, crushed garlic and spices.
Simmer gentle until the dahl is cooked, thick and smooth. Salt it to taste.

Prepare and bake the nut roast mix according to the packet instruction.

In the meantime cook the rice. 1 cup of rice 2 cups of water.
Use a bit more water if you cook brown or wild rice. Season it with salt.

Finely dice the onion  and cut the beans or peas.
Place in a larger saucepan with olive oil and sweat them for about 10 minutes.
Add the cooked rice and mix it together.

Please check back soon for the home made nut roast recipe.

Enjoy :)

Thursday, 1 December 2011


Serves 2

This is a wonderful and delicious  easy to make starter.


-1 large ripped avocado
-60g feta cheese
-1/2 tin tuna
-egg free mayonnaise
-couple cherry tomatoes
 -lemon juice and black pepper to taste

Half the avocado and discard the stone. Scoop out the avocado leaving about a cm in around the skin.

Mash the avocado and mix it with the ingredients together.

Season it with black pepper and lemon juice.

 Pile mixture back into the avocado shell.

Cut cherry tomatoes into half and decorate the top.

Enjoy :)

Thursday, 24 November 2011


Serves 4

( Vegetarian dish, vegan if cooked without cheese)


-1 onion
-1 garlic clove
-1 aubergine
-2 small courgettes
-200g mushroom
-6 wholewheat lasagne sheets
-half pack (180g) chopped tomato with basil&onion
-olive oil
-salt & pepper
-grated cheese or 3tbsp chopped nuts to garnish

Ingredients for the white sauce:

-1 pack single cream (soya)
-1tbsp rice flour
-1tsp mustard
-1/4tsp grated nutmeg
-salt & pepper

Peal and cut the aubergine and courgettes and grill them in a pan with a little olive oil until almost cooked.
Remove from the the heat, sprinkle with salt and leave it to stand for a little, then pat gently to remove excess moisture.

Finely dice the onion and crush the garlic.Peal and cut the mushrooms.
Sweat the onion and garlic in olive oil for few minutes then add the mushroom and sweat them for further 5 minutes.
Add the chopped tomato and oregano and cooked it for about 10 minutes.

Now prepare the white sauce. Put the ingredients to a pan bring to boil and simmer for few minutes on low heat. Add a bit of water if the sauce is too tick.

Assemble the lasagne. Place 2 lasagne sheets into the baking pan cover it with half of the vegetable  mix and mushroom. Cover it with a layer of lasagne then pour over about half of the white sauce. Repeat the layer and use the remaining white sauce to cover the top.

Sprinkle it with either grated cheese or chopped nuts if you want it to be vegan.
Bake it in a preheated 200 degrees oven for about 40 minutes or until the cheese beginning to brown.

Serve it with fresh salad.
Enjoy :)

Friday, 18 November 2011


Natural antibiotic and antiseptic on cleansing tips page, check here :

Monday, 14 November 2011


Serves 4
( this is a delicious vegan recipe)

Ingredients for the falafel:
-1 1/2 cups of cooked chick peas                           -salt
-1 garlic clove                                                        -black pepper
-1 tsp ground cumin                                               -rice flour for coating
-1 tsp turmeric                                                       -olive oil for brushing
-handful of fresh coriander                                     - 1/2 tsp chilli powder
-3 tbsp tahini
-50ml water

Soak the chickpeas overnight. Drain, rinse and cook in water until the peas are just cooked but not too soft.
(alternatively you can use canned chick peas in water, free from added salt and sugar)

Crush the garlic clove and place in the food processor with the cooked chick peas, cumin, turmeric,chilli powder and fresh coriander.

Process until the chick peas are finely chopped but not puréed.

Remove half the mixture and place in a bowl. Process the remaining half with the tahini  and water until the mixture is smooth and creamy.

Combine the two mixture and season to taste with salt and freshly ground black pepper.

With floured hand roll walnut size balls and place on a well greased baking tray. Brush the surface of each falafel with olive oil.

Bake in a preheated 200 degrees oven until they begin to brown. Alternatively the falafels could be fried. 

While the falafels are cooking, prepare the hummus.

Ingredients for the hummus:
-1 big carrot
-1/2 cup cooked chick peas
-2 tbsp lemon juice
-2 tbsp tahini
-2 spring onion
-olive oil
-fresh herbs or nuts to garnish

Finely grate the carrot. Place the chick peas, lemon juice, tahini, chopped onion, olive oil in the food processor, and process until smooth pate is obtained. Use little water if necessary.

Add the grated carrot and process for further 20 seconds.
Garnish it with fresh herbs. 

Serve the falafels with the hummus, pitta bread and fresh salad.
Enjoy :)

Thursday, 10 November 2011


Serves 1

(Very tasty and alkalising breakfast)       


- 1 small  avocado
-1  tomato
-freshly squeezed lemon or lime juice
-1-2 tsp olive oil
-1-2 tsp liquid amino
-1 cup of cooked  quinoa/ brown rice/ millet or buckwheat any one of your choice

Warm the rice or grain in a pan. (Avoid microwave heating) 

Transfer it to a breakfast bowl. Add the sliced avocado and chopped tomato. Drizzle the oil, lemon or lime juice and liquid amino on top.

You can also add sunflower seeds or any sprouted seeds to vary. 

 Very quick and easy to make! Enjoy :)


Wednesday, 9 November 2011


Serves 4-6

(This recipe is free from egg and dairy products)

- 25dkg wholemeal flour
-10dkg brown sugar 
-10dkg dairy free butter
-1/2 tsp bicarbonate soda
-egg replacement= 1 egg 
-1 tin peach or (6-7 medium grated apple )
 -180g dark chocolate or carob for coating

If you decide to use apple instead of peach then after grating the apples, flavour it with ground cinnamon, no extra sugar needed)

Prepare the egg replacement as stated on the packed.
Place the flour, sugar, bicarbonate soda, egg replacement into a bowl and rub the butter into the ingredients.

Add 1 or 2 tbsp water only if you feel the mixture is too dry.

Divide into two ball.  Roll the first ball out with the rolling pin and place into a greased baking pan. ( the one i use is approx 6.5 inch by 8.5 inch )

Add the fruit evenly then roll out the second ball and cover the fruit with it.

Tips: Use a little flour on the rolling pin and on the board to prevent the pastry from sticking. That makes it easier to roll and also easier to transfer.

Bake in a preheated 170-180 degrees oven for 45-50 minutes. Let it cool. 

Take the whole cake out of the pan by putting a plate on top, turn the pan upside down. If the cake does not fall out of the pan easy, cut it around the edges first then try again. 

Now that you have the cake out , put a serving plate on top and turn it again. Now you have the cake the right way up :)

Finally, break the chocolate or carob into small pieces. Heat a small saucepan full of water over low heat until it just begins to simmer.

Place the chocolate into a glass bowl or a bit bigger saucepan to fit on top of the water. Let the chocolate begin to melt and stir it gently. 

When its all melted pour it evenly over the cake and let it settle.

Ready to serve in one hour. Enjoy :)

Tuesday, 8 November 2011

Erika Varga is fundraising for Tree Aid

Please check out my fundraising page here :

Friday, 4 November 2011


Serves 4
( This recipe is free from yeast, dairy products, meat, added gluten, sugar, )


  • 1 medium onion                                                                    -1/2 tsp dried thyme
  • 2 garlic cloves                                                                     -1 bay leaf
  • 1 cup of red split lentils                                                        -1/2 tsp dried rosemary
  • 2 cups of water                                                                   -salt and black pepper
  • 1 1/2 cups of finely chopped walnuts                                   -olive oil for brushing
  •   3 tbsp tomato paste                                                          -sesame seeds and rice flour for coating    
Finely dice the onion and crush the garlic cloves.

Place the onion, garlic, lentils, water and herbs into a saucepan and bring it to boil. Simmer, stirring occasionally until the lentils are soft and the mixture starts to become a thick pure.

Remove the bay leaf. Stir in the tomato paste and walnuts and add salt and black pepper to taste. Allow the mixture to cool.

Sprinkle the sesame seeds and rice flour on to the work surface. Divide the mixture into 8, roll each portion into the flour and seeds, and flatten them into burger shapes.

Place the burgers on a greased baking tray. Brush the surface with olive oil and bake in a preheated 200 degrees oven for approximately 25 minutes.

Serve with cous cous, fresh salad and humus.

Enjoy :)

Tuesday, 1 November 2011

Baked Banana and Creamy Coconut Cake

                                                                          Serves 4

(This recipe is free from Dairy products, added gluten and sugar)


  • !/4 chopped dates
  • 90 ml water
  • 30 g rice cake
  • 1/2 cup shredded coconut
  • 2tsp olive oil
  • 125g creamed coconut
  • 250 g silken tofu
  • 250 g banana flesh
  • 1/2 tsp lemon rid
  • 1/2 tsp vanilla extract
-Prepare the base. Stew the dates in water until soft and thick.
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.

-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.

-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)

-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.

Enjoy :)

Monday, 31 October 2011

Raw Raspberry cheesecake

 ( Dairy free raw cheesecake )


For the crust:
  • 2 cups of raw macadamia nuts 
  • 1/2 cup of (pitted) dates
  • !/4 dried coconut 
For the "cheese":
  • 3 cups of chopped cashenuts, soaked for at least 1 hour
  • 1/2 cup of lemon or lime juice
  • 1/2 cup of honey
  • 1 tsp vanilla
  • 1/2 cup of coconut oil
For raspberry sauce:
  • 1 bag of raspberries
  • 1/2 cup of dates
To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.

To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust then Place into the freezer until firm.

Remove it until its frozen and place it to a serving plate.

To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.

Ready to serve, Enjoy :)


                                                                            Serves 2
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

  • 1 onion                                                            -olive oil
  • 1 garlic glove                                                   - paprika
  • 1-2 tsp grated fresh  ginger                              -turmeric
  • small aubergine or croquette                            -ground cumin
  • 1 cup of cooked chick peas                            -cayenne pepper
  • 4 handful of spinach                                        -black pepper
  • 2 cups of boiling water                                    -salt
  • 50g creamed coconut                                     -chopped fresh mint to garnish
Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)