red thai curry

1 tbsp ghee or oil

1 sliced red onion

1c dried chickpeas soaked overnight then cooked

2 cups of sliced carrots

1 cup of sliced broccoli

1/2 c leftover aquafaba (or water)

1/4 c coconut cream (or coconut yogurt)

salt to taste

curry paste

2 romano peppers

4 sprigs of spring onion

1 thumb of ginger

2 garlic cloves

1 lime - juice and zest

small bunch of coriander

1 tbsp paprika

1 tbsp cumin

1/4 tsp cayenne pepper

1/8 tsp black pepper

1 tsp salt

mashed potato

2kg russet/ yukon potatoes

1/2 c coconut cream

salt and pepper to taste

Add all the paste ingredients in a food processor and blend until smoothish.

Peel and chop the potatoes in quarters, place in a large saucepan, add enough water to cover and gently boil until soft about 15-20 minutes.

In a frying pan add the oil and red onion to fry on medium-low heat for about 5 minutes until softened. Add the carrots, sauté for a couple minutes then add the chickpeas, followed by the red curry paste and cook for another 5-10 minutes. Finally add the broccoli, aquafaba and coconut cream and put the lid on and simmer on low heat for 15-20 minutes.

Drain the water from the potatoes, add the coconut cream and mash with a masher or an electric whisk until fluffy and fairly lump free. Season with salt and pepper.

Serve with curry and ENJOY my friends!

Oh tahchin. The dish that speaks to the many hearts of the Persians (and non-Persians). The tahdig is essentially the crispy base of a rice cake that people fight over, THERE’S NEVER ENOUGH.

So I wanted to just make that part. You can double up the ingredients to make it thicker, I made it into more of a snack. It’s crispy, fluffy and very aromatic and it makes a good snack or side to a dish.

1 c basmati rice, white or brown - soaked*

1/4 tsp saffron threads, ground if possible

3 tbsp boiling water

1 tbsp salt, plus more

1 egg

2 tbsp greek yogurt

Put the saffron in a bowl and add 3 tbsp fresh boiling water, allow to steep and set aside.

Before soaking the rice, place it in a sieve and rinse under warm water, using your hands to help wash the grains until the water runs clear.

If you have soaked your rice, give it another quick rinse then add to a pot of boiling water and boil while giving the occasional stir to prevent sticking. Cook for 15-25 minutes, depending on whether it’s been soaked or until the rice is soft but has a little bite to it (al dente).

Drain the rice in the sieve and rinse with cold water.

Preheat oven to 200c. Generously* grease a 35cm x 25cm glass* oven dish with ghee or oil and set aside.

In a large bowl whisk the saffron, egg, yogurt and salt to taste. Mix in your drained rice and gently fold in, making sure all grains are coated.

Pour the mixture into the prepared dish and press down firmly using a flat tool or your hands.

Cover well using foil and bake for about 70-80 minutes or until you can see the crust is a toasted golden brown colour. Allow to sit on the counter for 15 minutes then gently run a knife around the edges and slice into squares. Serve warm and enjoy!

* I recommend soaking the rice for at least an hour (better overnight). This helps get rid of the phytic acid in the grain and will help improve digestibility as well as speed up cooking time.

*When I say be generous, BE GENEROUS, you don’t want the rice to stick. *Use glass if possible as this will help you check the colour of the crust while baking. Don’t worry if the size isn’t exactly those measurements, use what you can. Or possibly use two separate dishes.

You can substitute non dairy yogurt.

It's possible to omit the egg and add extra yogurt instead, I haven't yet tried that with this recipe.


6 eggs (separated)

3/4 c tahini

3/4 c honey

3/4 c milk of choice

12 tbsp coconut flour

3/4 c tapioca flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp pink salt

1/4 c coconut sugar


2 1/2c heavy cream

8 tbsp honey

1 tsp vanilla extract

2 c blackberries

Preheat oven to 180c and grease three 8” springform cake pans.

Whisk the egg yolks, tahini, honey and milk, for a few minutes, then whisk in the flours, baking soda, baking powder and salt.

With a clean electric whisk, whisk egg whites until white and fluffy, then slowly add the coconut sugar and whisk until it’s shiny with stiff peaks.

Add 1/3 c of the egg whites to the yolk mixture and fold, then fold the rest of the yolk mixture to the whites until combined.

Divide the mix between the cake pans and put on the middle rack of the oven for 15-20 minutes (until the toothpick comes out clean)

Allow the cakes to cool in pans for 5-10 mins, then turn them out on a cooling rack to cook completely.

In a large mixing bowl, beat the heavy cream, honey and vanilla extract on medium-high until smooth stiff peaks form. DO NOT over beat, otherwise it will split and you’ll end up with watery butter.

Place the first cake layer on a serving dish and cover with roughly less than 1/3 frosting, making a slight dip in the mid section for the blackberries. Scatter the blackberries in the mid section then add the second cake layer, repeat. Add the third layer and smooth the frosting on top and around the sides of the cake with a flat spatula. Serve and enjoy!

Store all leftovers in the fridge.

Make sure all ingredients are at room temperature.

Before whisking the egg whites, make sure the bowl and blades are clean and dry (otherwise the whites won’t stiffen up well) I also recommend using an electric whisk because it takes some time!

If possible, use a different whisk for whisking the yolks with the other ingredients so you don’t have to clean up and dry in between.


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