nasi goreng

Like Gado Gado, this is another Indonesian street food recipe. It is a delicious mix of sweet and sour with a bit of crunch mixed with the creamy egg. Who’d have thought lime would go with a fried egg? Well it really does. You can soft poach the eggs if you prefer… It’s perfect Asian comfort food and its low budget and pretty healthy too. I love anything with a fried egg!

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tuna sashimi with sesame dressing

this delicious easy recipe lower carb sashimi style tuna has a fab dressing which is sweet and savoury with the flavours of sesame and soya sauce. I serve it with the Japanese pickled ginger and a wasabi sauce as you would with Japanese food. It takes  about 5 minutes to make and there’s no cooking. So it’s perfect if you fancy sushi and a bit of a sushi scenario and you don’t want the carbs. Make sure the tuna you buy is the colour of watermelon and has not gone brown, so it’s the freshest possible which tastes the best. I hope you like it as much as me…

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chocolate dipped ginger shortbread

These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up.  I’ve tried these out on friends who can’t tell they are dairy free, so give them a go…

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chewy ginger cookies

Crunchy, chewy and spicy…these cookies tick all the boxes. I found a recipe in the Waitrose supermarket, converted it to vegan and reworked them with healthier coconut oil and spelt flour. They are really easy to make and would be fantastic dipped or drizzled in melted dark chocolate. They are also perfect for making an ice cream sandwich with, with dairy free ice cream stuffed between two cookies. My favourite dairy free ice cream is Swedish Glace,I’m testing them out on my friend Emily tonight and I’ll get back to you.
They passed the very ‘moorish’ test….hurrah!

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kale curry

This Kale curry is really creamy and it’s got pine nuts, sultanas and coconut milk in it so it’s quite rich. I wasn’t sure if it was too rich, but once you put it with plain basmati rice it’s perfect. You could also serve it with roast chicken. It’s also a more complicated recipe than my usual recipes, but bear with it as it’s worth it and it’s a tasty way to eat kale. My friend Babs tried it when she popped round and she loved it and she normally loathes curries…So if you fancy a healthy, creamy curry this recipe is made for you


Serves 1-2.


A couple of teaspoons of coconut oil
A big bunch of kale or a big supermarket bag of it
½ cup of coconut milk (the thick cream bit only)
A handful of pine nuts
A handful of sultanas
1 teaspoon of maple syrup
½-1 teaspoon of chilli powder
¼ teaspoon of turmeric
¼ cup desiccated coconut
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1 clove of garlic peeled and minced

The semi final
A couple of teaspoons of coconut oil
2-3 fresh mild red chillies
½ teaspoon of mustard seeds

The final
A thumb size piece of fresh ginger cut into matchstick pieces
½ cup of coconut oil

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shrimp laksa bowl

Laksa is a creamy coconutty broth which is spicy, delicious and is  a very traditional Thai dish. It’s always served in a big bowl with noodles and with lots of garnishes, so it looks scrumptious. You can also make this recipe with whatever takes your fancy, so you can add different seafood to it like squid and scallops or shell fish. It’s up to you and if you omit the noodles you have a very tasty, creamy low carb meal. It’s perfect for date night dinner with your darling, when you fancy something hot and spicy.


Serves 2.

180g of raw prawns, shrimps or langoustines
A handful of baby pak choy or chopped pak choy
1 tablespoon of coconut oil
3 tablespoons of the laksa paste, recipe following this list
400ml tin of coconut milk
1 teaspoon of maple syrup
2 limes juiced
2 tablespoons of Nam Pla fish sauce
Cucumber strips or shaved with a potato peeler (as a garnish)
A few salad onions finely chopped
Coriander leaves as a garnish
400ml of hot fish stock (I use Knorr stock pots)
100g of uncooked brown rice noodles. Follow cooking instructions on the packet.


Laksa paste
2 red chillies
2 cloves of garlic
Half a thumb of fresh ginger or galangal
4 small chopped shallots
1 stick of lemongrass
1 tablespoon of Thai fish sauce which is called Nam Pla
2 tablespoons of cashew nut butter or peanut butter or 50g of raw cashews


Put all the ingredients into a small food processor and whizz up till smooth. Keeps in an airtight container in the fridge for up to two weeks. Or you can freeze it for months. Continue reading

jamaica ginger cake

Jamaica ginger cake is very nostalgic for me as it was a very occasional treat when I was growing up and I loved everything about it. I loved that it was a dark, dense, slightly sticky on the outside sponge cake made with lots of black treacle and fragrant with spices. They still make it today but I wanted to do a dairy free version that could also be vegan so I have created this recipe around the original recipe but omitted the butter and milk. It has a great texture as well as a great taste, and you don’t miss the dairy at all. The cake gets nicer over the next few days after baking and gets slightly sticky on the outside as the flavours mature. I tested it out on my friend’s teenage kids and they really loved it even though they had never had Jamaican ginger cake before. It’s dairy free heaven…but shhh you don’t have to tell anyone it is because they won’t notice.


Serves 8.

225g self raising flour or spelt flour with three teaspoons of baking powder
1 teaspoon bicarbonate of soda
1 tablespoon of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of mixed spice
1/2 cup of light olive oil
115g of black treacle
115g of golden syrup
115g of soft dark brown sugar
275 ml of full fat almond milk or a milk alternative that you prefer
1 medium egg or egg replacer for 1 egg (available in health stores)
1/4 teaspoon of salt
A little icing sugar for dusting (optional)
A bundt tin lightly oiled or sprayed with cake release spray

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