Dinner

SPICY SWEET POTATOES

INGREDIENTS: 2 large sweet potatoes (about 500g/1lb 4oz each) 4 tbsp olive oil 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme 1 red scotch bonnet chilli, seeded and finely chopped PREPARATION: Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping […]

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Green Smoothies

Tropical Smoothie

INGREDIENTS: 3 passion fruits 1 banana, chopped 1 small mango, peeled, stoned and chopped 300ml orange juice ice cubes PREPARATION: Scoop the pulp of the passion fruits into a blender and add the mango, banana and orange juice. Purée until smooth and drink immediately, topped with ice cubes.

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Dinner

SWEET POTATO AND BLACK BEAN CURRY

INGREDIENTS: 2 onions, 1 diced, 1 roughly chopped 2 tbsp sunflower oil 50g ginger, roughly chopped small bunch coriander, leaves and stalks separated 3 tbsp jerk seasoning 2 thyme sprigs 400g can chopped tomato 2 tbsp red wine vinegar 3 tbsp sugar 2 vegetable stock cubes, crumbled 1kg sweet potato, peeled and cut into chunks […]

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Lunch | Soups

SWEET POTATO AND GINGER SOUP

Sweet potatoes are a rich source of fibre as well as containing a good array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as […]

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Vegetarian Lifestyle

Benefits of Going Vegan

Nutrition All of the following nutritional benefits come from a vegan diet full of foods such as fresh fruits and vegetables, whole grains, nuts, beans, and soy products. Reduced saturated fats. Dairy products and meats contain a large amount of saturated fats. By reducing the amount of saturated fats from your diet, you’ll improve your […]

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Lunch | Soups

LETTUCE SOUP

HINT: Use the entire head of lettuce, except for the core and discolored parts, even the tougher outer leaves and the stems. INGREDIENTS: 2 tablespoons olive oil 2 large leeks, halved lengthwise, thinly sliced crosswise, white and light green parts only 1 large white or yellow onion, thinly sliced 2 cloves garlic, chopped 1 large head romaine lettuce, cored, sliced, […]

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Breakfast

CHEESE AREPAS

Arepa is a dish from Venezuela and Colombia, usually consumed in the morning and can be served with accompaniments and toppings, such as cheese, butter, avocado, scrambled eggs, jelly, or even split open and used to make sandwiches. INGREDIENTS: 2 cups pre cooked white corn meal  -> masarepa 2 cups warm water 1 teaspoon vegetable […]

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Lunch | Salads

PLUM AND RADICCHIO SALAD

INGREDIENTS 1 small shallot, finely chopped 3 tablespoons sherry vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 head of radicchio, leaves separated 4 plums, cut into wedges 1/4 cup olives   PREPARATION Cook the shallot,  until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth. Toss […]

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Lunch

SWEET POTATOES ZA’ATAR AND GARLICKY KALE

INGREDIENTS 1 tablespoon sesame seeds 1 tablespoon sumac 2 teaspoons dried thyme 1/4 teaspoon sea salt 2 medium-size sweet potatoes, cut into cubes Olive oil 3 garlic cloves, chopped 1 bunch kale, roughly chopped Sea salt   PREPARATION Preheat the oven to 400ºF and line a baking tray with parchment paper. To make the za’atar, […]

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Lunch | Salads

ENDIVE AND WALNUT SALAD

INGREDIENTS 3 tablespoons apple-cider vinegar 1 teaspoon Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 5 tablespoons extra-virgin olive oil 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices 2 apples, skin on, cored, sliced into thin half-moons 1/2 cup walnut pieces, toasted and chopped   PREPARATION In a small […]

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