Blog
“The choices we make about what we eat affect
our health, our environment, our families and communities”- Ronit.
Sweet banana peppers stuffed with quinoa, halloumi & sun-dried tomato
Sweet Banana - A great pepper for short season climates because it produces so quickly. It is versatile and flavourful and can be used successfully in a wide range of dishes. Pickled, stuffed or jellied are a few. Full of wonderful flavours and textures, these...
Potato, beetroot and egg salad with mayo dill sauce
This vibrant salad is traditionally served in my home at Passover. A colourful combination of fresh and cooked vegetables and eggs. You can replace the mayo with a vegan mayo or serve it with mustard vinaigrette for a tangy dressing. While perfect for the holidays,...
Roasted Cabbage, Silver beet and tofu
Roasted cabbage, stir fried greens and tofu is one of my favourite dishes through Covidian time, because it's simple yet tastes delicious and my garden is abundant with silverbeet/ Chard so any reason to cook it is awesome. This is one of the quickest ways to get a...
Greek orange filo cake- Portokaliapita
In Greece this cake is called Portokalia - which means oranges. It combines shredded filo, oranges, Greek yogurt and olive oil for a unique and easy treat garnished with figs and almonds. Indulgence total at a drop of a hat 🙂 In this cake recipe, you get to tear the...
Roasted Sweet Potato & Ricotta Cake with Orange Syrup
This cake is such a delight. No need to add any extra flour or nut flour. This yummy gluten-free cake is baked in the oven like a pudding, served with orange and pomegranate sauce, garnished with a crunchy pecan and sesame dukkah and micro herbs. Light and easy to...
Kale, Zucchini and Feta Spiral pie
This pie can be Mediterranean, Middle eastern and Moorish. In short all the "MMMMMM" An easy, nourishing, fun dish to prepare at home with the kids or adults...and using all those greens they refuse to eat usually! You can make it vegan by substituting the ghee with a...
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