Avocado, Kale & Sesame Miso Soba

Serves: 2


150g soba noodles
1/2 avocado
1 tbsp miso paste
1 tsp tamari
1 tbsp sesame oil
3 large kale leaves
2 tbsp toasted sesame seeds


Cook the soba noodles in a pot of boiling water. Once tender drain noodles and run under cold water.

In a bowl mash the avocado and add in the miso paste. Mix together.

Add in the noodles with the tamari and sesame oil and mix until all noodles are coated.

Shred the kale leaves and then steam for 1 minute before adding into noodles. Mix in with the sesame seeds and place in two noodle boxes.

Tagliatelle with caramelised fennel, smoked trout and crème fraîche


20 gm butter

1 tbsp extra-virgin olive oil

4 golden shallots, finely chopped

2 baby fennel bulbs, thinly sliced, fronds reserved to serve

2 garlic cloves, thinly shaved

2 tsp thyme

350 gm dried tagliatelle

Juice of 1 lemon

1smoked rainbow trout (about 250gm), skin and bones discarded

To serve: crème fraîche and finely grated parmesan


01 Heat butter and oil in a frying pan over medium-high heat, add shallot, fennel, garlic and thyme and stir occasionally until caramelised (15-20 minutes).

02 Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, reserving a little pasta water, and add to fennel mixture along with lemon juice and enough pasta water to form a light sauce. Season to taste and serve topped with flaked trout, a dollop of crème fraîche, a good grinding of black pepper, parmesan and fennel fronds.


prep time: 20 mins  cook time: 50 mins  serves: 4 to 6


  • 2.2 pounds (1 kg, about 20-25 pcs) littleneck clams or pasta clams, washed and scrubbed
  • 4 cups water
  • 1 pound (545 g) white potatoes, peeled and roughly diced
  • 1/2 cup (40 g) shallots, finely minced and divided
  • 6 cloves garlic, finely minced
  • 1 large stalk lemongrass, tough outer leaves remove, cut into thin rounds
  • 3 red Thai chillies, finely sliced (optional, but use at least one)
  • 1 2-inch piece of galanga (Thai ginger), unpeeled
  • 6 pieces fresh or frozen Kaffir lime leaves, scored, or strips of peel from one lime
  • 1/2 cup (125 ml) unsweetened coconut milk + more for thickening (do not stir the milk in the can)
  • a handful of cilantro, finely chopped
  • a few stalks of chives, snipped
  • a few red Thai chillies, finely sliced
  1. Heat a pot large enough to hold the clams with your choice of oil. Sauté half the shallots (1/4 cup total), half the garlic (3 cloves), and half the amount of lemongrass over medium-low heat until fragrant, about 1 to 2 minutes.
  2. Turn heat to high then add water into the pot and bring to a boil.
  3. Once boiling, place the clams in the pot, lower heat to medium, cover, and simmer until their shells open, about 10 to 12 minutes.
  4. Discard any unopened ones. Spoon the cooked clams aside (do not remove meat from shell) in a large bowl. Set all of the broth aside in a separate bowl or measuring cup (so you know how much liquid you have left, ideally, at least 3 cups). Wipe the pot clean for the next use.
  5. Meanwhile, cook the potatoes separately. In another pot, bring salted water to a boil. Make sure the amount of water is just enough to cover the potatoes. Boil the potatoes until soft, about 30 minutes.
  6. While the potatoes are cooking, place the remaining shallots, garlic, lemongrass, and red Thai chillies either in a food processor or mortar and pestle. Grind until a thick paste forms. Add some clam water to thicken, if you wish.
  7. When the potatoes are done, drain, and set aside saving about 1 cup of potato water.
  8. In the clam pot that was wiped clean, heat your choice of oil over high heat. When hot, lower heat to medium and add the spice paste you just made and stir. Add the galanga (Thai ginger) and lime leaves, still stirring continuously to prevent the paste from burning.
  9. Lower heat to medium-low and add to the spice paste a splash or two of the coconut cream that floats on top of the can. Keep stirring.
  10. Add the potatoes, clam broth, and coconut milk, and simmer over medium heat for about 5 to 6 minutes.
  11. Using a hand blender or food processor, purée into a soup. To thicken soup, add more coconut milk. To thin it out, add the potato water.
  12. Garnish the soup with clams. Sprinkle with cilantro, chives, and chilli.


makes 2 servings


1 ounce dark French roast coffee, coarsely ground (use the richest you can find)

2 cups boiling water

2-3 tablespoons low-fat condensed milk

1 cup ice cubes*


Grind coffee beans in KitchenAid® Blade Coffee Grinder. Measure out 1 ounce (about 4 heaping tablespoons) and place in French press. Cover with boiling water and let it steep for 4-5 minutes. Press, then pour the filtered coffee into two glasses, leaving room at the top for condensed milk and ice.

Stir in the condensed milk, then fill the glass with coffee ice cubes. Enjoy!

* I like to make coffee ice cubes by pouring any extra brewed coffee into ice cube trays. Using coffee ice cubes helps to keep your iced coffee nice and strong, rather than diluting it with regular ice.

Blueberry Iced Green Tea
This blueberry iced green tea is a refreshing way to keep cool on hot summer days.
Servings: makes 8 cups Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes
8 cups water
4 green tea bags
1 cup blueberry syrup or to taste

Bring 2 cups of water to a boil and remove from heat.
Mix in 1/2 cup of room temperature water, add the tea bags and steep for 10 minutes.
Remove the tea bags and add the remaining water.
Mix in the blueberry syrup until it reaches the desired sweetness.
Chill in the fridge, add ice and enjoy.

Blueberry Iced Green Tea

This blueberry iced green tea is a refreshing way to keep cool on hot summer days.

Servings: makes 8 cups 

Prep Time: 5 minutes 
Cook Time: 5 minutes 
Total Time: 10 minutes

  1. Bring 2 cups of water to a boil and remove from heat.
  2. Mix in 1/2 cup of room temperature water, add the tea bags and steep for 10 minutes.
  3. Remove the tea bags and add the remaining water.
  4. Mix in the blueberry syrup until it reaches the desired sweetness.
  5. Chill in the fridge, add ice and enjoy.

Kiss of Light Margarita

2 ounces tequila

1/2 ounce Licor 43

1 ounce fresh lime juice

1/4 blood orange

In a cocktail shaker filled with ice, add tequila, Licor 43, and lime juice. Shake vigorously. Pour liquid into a rocks-type glass filled with ice. Squeeze and drop the 1/4 blood orange into the drink. Enjoy!


Summer Roll Sushi

Cauliflower rice is a truly amazing and versatile raw food dish, perfect for salads, bowl food, and even sushi. I used a white cauliflower for this recipe, but the coloured ones would make a spectacular choice too. If raw cauliflower isn’t your friend, then try using all mashed avocado. 

Cauliflower Rice (Recipe Below)

1/2 Avocado, Sliced

1/2 Mango, Sliced

6 or so Green Beans

A hand full Sunflower Sprouts
Black Sesame Seeds
Tamari, for dipping
Nori, or Raw Seaweed Sheets


1. Spread about 1/4 cup to 1/2 of the cauliflower rice onto the bottom 1/3 of the nori, leaving about 1/2 cm space at the very bottom of the sheet free of rice (so that it will stick together). 2. Arrange a row of veggie slices along the rice. Roll up, and slice. Like the traditional sushi rolls, these are best eaten just after making. 

Cauliflower Rice

1 Head Cauliflower (about 4 cups)
2 tsp. Apple Cider Vinegar
2 tsp. Psyllium husk
A Pinch Sea Salt

1. Puree all in a food processor until ‘rice like’ consistency is achieved. Taste and adjust seasoning. Let the mixture sit for about 10 minutes prior to using.

Frozen Frangelico Coffee

4 cups strong cold coffee
1 cup Frangelico
2/3 cup heavy cream
6 tablespoons pure maple syrup

Stir cold coffee and Frangelico together in a bowl. Transfer to the freezer, and chill until slushy but slightly frozen, anywhere from 4-6 hours. Stir the mixture several times during this time.
Whisk heavy cream in a standing mixer until soft peaks are just forming. Add maple syrup and whisk until soft peaks return.
To serve: divide coffee mixture among 4-6 glasses and  top with equal amounts of whipped cream.

Portobello, Gouda & Kale Pesto Grilled Cheese Sandwiches

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings2


  • 4 slices thick rustic bread (pugliese)
  • 2 small Portobello mushrooms
  • 4 ounces gouda
  • ½ cup kale pesto
  • Olive oil
  • Kosher salt


  1. Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
  2. Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
  3. Add the gouda cheese and top the sandwiches with the second piece of bread.
  4. Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
  5. Slice in half and serve hot!


5 cups water

1 cup sugar

1 vanilla bean, split lengthwise, seeds scarped out with the tip of a knife

1/2 tsp almond essence

peel from 1 lemon

3 Berre Bosc or William pears


1 cup plain flour

1/4 cup ground almonds

1/2 cup icing sugar

60g chilled butter, chopped

1 egg yolk (keep white)

1/2 tsp almond essence

1 tbsp ice water


100g butter, at room temperature

1/2 cup caster sugar

1 egg and 1 egg yolk

1 1/3 cups ground almond

1 tbsp plain flour

1/2 tsp almond essence

1/4 cup icing sugar for dusting

250ml softly whipped cream 

1 tbsp Amaretto or similar liqueur

1 tbsp icing sugar 

(optional to serve)

Put all ingredients (including vanilla bean seeds) except the pears in a big wide pot and bring to the boil stirring for a few minutes to dissolve sugar, then reduce to a simmer. In the meantime carefully peel your pears then put all together into the simmering liquid, if they are not fully covered add a little more water to cover them. Leave to cook for about 10 minutes if you have already ripe pears, 20 minutes for almost ripe pears and 35 minutes for absolutely rock hard. Test for doneness by piercing one to ensure the it is just soft but not mushy. Once the pears are cooked, remove carefully with a slotted spoon and put in a container, standing upright, and pour poaching liquid around to cover. Once cool core and cut into eighths- you may not use every piece, but the left over slices are delicious!

Lemon Basil Mojito

Freeze: mint, basil & lemon slices

Muddle: sprig of basil, sprig of mint, 1 t. honey, 1 t. lemon juice, 3 T rum

Add ice cubes and top the glass off with seltzer



  • 1 whole star anise
  • 2 cardamom pods
  • 5 cups water
  • 8 Assam black tea bags
  • ¼ cup honey
  • 2 cups coconut milk


  1. Bring water to a boil. Stir in the honey, then add the tea bags, star anise and cardamom. Cover and steep for 30 minutes.
  2. Chill the tea in the fridge until it as at least room temperature, preferably cooler if you can wait!
  3. Fill a glass with ice, then fill the glass ¾ of the way full with the chilled tea (make sure it’s chilled so it doesn’t melt the ice cubes and make for a watery tea).
  4. Top each glass with 2-4 tablespoons of coconut milk and serve immediately!
  5. Store the extra brewed tea separate from the coconut milk in the refrigerator for 1 week.


4 glasses:

For the raspberry syrup:

200g sugar 
250ml water 
200g raspberries

For the mojito:

28 cl of rum 
3 limes 
A bunch of mint 
4 tablespoons sugar cane 
Twenty raspberries 
Sparkling water

Preparation of raspberry syrup:

  • In a saucepan make a syrup by boiling water and sugar for 10 minutes.
  • Add the raspberries off the heat and set aside overnight in the fridge.

Preparing mojito:

  • Wash the mint and cut lemons 8.
  • In a glass put the pieces of lemon, about a dozen mint leaves and a tablespoon of sugar.
  • Using a pestle mash well lemon and mint to extract the flavours.
  • Then add about a tablespoon of raspberry syrup, 7 cl of rum glass and top with soda water and crushed ice.

Iced Cucumber Yoghurt Soup

4  cucumbers (about 15-20cm/5-6inches long)
1 generous pinch ground ginger
salt and pepper to taste
1/4 cup vegetable stock
1 cup low fat plain yoghurt
4 tablespoons pumpkin seeds
2 tablespoons olive oil
dried chili flakes
Serves 4
Cut the cucumbers into quarters lengthwise and remove the seeds. Chop roughly, then puree with a food processor. Season with ginger, salt and pepper. Put in the freezer for about 10-15 minutes, or until cucumbers just start to freeze.

Roast the pumpkin seeds in a dry pan over medium heat for 5-8 minutes. Set aside.
Combine vegetable stock with yoghurt.

Take the cucumbers out of the freezer. Fold in the yoghurt veggie stock mixture. Transfer to serving plates. Garnish with olive oil, pumpkin seeds and dried chilli flakes. Serve immediately.
2 oz espresso or strongly brewed coffee
3 oz milk
3 oz coconut milk
1 oz simple syrup
2 cups ice
Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.



2 oz espresso or strongly brewed coffee

3 oz milk

3 oz coconut milk

1 oz simple syrup

2 cups ice


Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.