Buckwheat and raspberry pancakes

Here is my breakfast this morning lucky for me I had all the ingredients ready to go. I really like a sweet pancake for breakfast but the beautiful thing about this one is the buckwheat flour is slightly bitter and the raspberry is sour so they make a wonderful marriage.

There is a lashing of organic Canadian maple syrup but that is to you, it might be just sweet enough with the raspberries.

We cook these in bulk so there is left over for afternoon tea or a snack which can be served with some good quality organic yoghurt.



1 cup organic buckwheat flour
1 cup oat/almond/rice milk
1 organic egg
1/2 cup fresh or frozen raspberries
extra virgin coconut oil or organic ghee to fry in




In a large bowl place the buckwheat flour and run a balloon whisk through to break up any lumps. Add your egg and oat milk and whisk until combined. Spoon in your raspberries and if they are frozen try and thaw out before hand otherwise it will thicken the batter and not look good at all !

In a cast iron fry pan (or what ever you have) add a little coconut oil or ghee and spoon batter into, once the batter starts to bubble flip over and cook the other side and then serve hot.

Blue mackerel with peanut satay and spring salad

This is lunch from the weekend, I purchased the mackerel whole so had to gut and fillet it (something I learned from my dad when I was a kid). It's pretty simple, and I cheated using a spiral foods organic satay sauce (which is delicious and contains real ingredients) the salad composed of organic rocket from the markets, yellow tomatoes, cucumber and cucumber with sheep's feta.

I gently fried the mackerel is a small saute pan in coconut oil and then smothered in peanut satay sauce and added some crunch with black sesame seeds.

Apparently mackerel are flighty to catch and the fish monger told me he only gets them in when its not windy at sea.

I like them because they are oily, an excellent source of protein, magnesium and have high levels of vitamin d, omega 3 and essential fatty acids and also a fish thats cheap as chips! It's popular in Northern Europe to smoke them and eat for breakfast.

Date, walnut and raw cacao protein balls

These little balls of magic I created for my very special client Scott I have been cooking for Scott and his gorgeous partner Raelene for a month.

One of the main nutritional ingredients in this recipe is for brain health and the its walnuts. If you look closely at the walnut you will notice it actually looks like a brain, they are rich in essential fatty acids, vitamin e and also a good source of manganese and copper.

Raw cacao is also rich in minerals and there are studies linking it to increased memory and healthy brain function

These balls are so yummy and this recipe is very simple. Great as a snack to help you power on in the day.

1 cup fresh dates (take seeds out)
1/4 cup raw cacao ( I use loving earth)
1/2 cup organic shredded coconut to roll mixture in
1 cup raw walnuts
Organic coconut oil (optional)

Throw all these ingredients in to a food processor and whizz until mixture is like a dough then roll into small balls, roll in the shredded in coconut and keep in the fridge.

Biodynamic brown rice, broccoli, steamed tempeh and tamari

The simplest meals are often the most nourishing and nutritious and I really enjoyed creating this dish for a quick lunch.
When I was vegan I ate tempeh by the truckloads now I eat animal products I don't feature it much in my culinary tool box. I have found the most delicious way to prepare it is steaming.

You can steam it for 15 minutes in a steamer basket, it becomes very moist and has a strong flavour. Tempeh originates in Indonesia and is a fermented soy product, it is more preferable than tofu because it is fermented it digests better and is rich in b12 and protein for plant based eaters.

First I cooked the rice, then steamed the tempeh, adding the broccoli right at the end so it is bright and crunch, I made a little sauce with tamari, grated ginger and a little of spiral cold pressed sesame seed oil, pouring it over at the end.

Harissa chickpea burgers with alaskan salmon, coriander and mint

These burgers came about after a conversation with my friend Michal as I was explaining my dilemma in creating a menu for a bunch of childcare centres here in Sydney. She asked me what about fish balls ? Michal is Israeli Jewish and has the special culinary skills to to turn anything into a tasty ball of some kind. So here is my creation on a budget potentially for a child but definitely for an adult. I threw together a salad of mixed greens, mung beans and cherry tomatoes from my garden and just simply dressed with red wine vinegar and bio dynamic olive oil.


1 tin of chickpeas (for quickness)
1 tablespoon harissa (recipe on this blog)
1 tablespoon Celtic sea salt (the special ingredient they are quiet salty)
1 tin paramount Alaskan red salmon
2 eggs
1/2 cup sourdough organic breadcrumbs
handfuls of fresh coriander and mint

Throw all these ingredients except the eggs into a food processor
Pulse so that the ingredients are mixed well but not mush (very important)
Transfer the mixture from the bowl into a larger bowl and add the 2 beaten eggs
The mixture should be wet but not sloppy
now mould into patties and fry in a little organic ghee or coconut oil or if you prefer bake in the oven for 20 minutes on 170 degrees.