Spicy red cabbage salad with ginger yogurt dressing

Red cabbage sliced thin
1 yogurt, 1 teaspoon mustard, 1 clove crushed garlic, cayenne pepper, sea salt, 2 spoon olive oil, cayenne pepper, 1 spoon of grated fresh ginger, 1 teaspoon apple cider vinegar.
Preparation time: 10 min
makes 1 portionDSCN0386 (3).JPG
Directions :
Slice the cabbage as thinly as possible and place in a bowl or  deep dish.
In a bowl mix the yogurt with all the other ingredients. Pour over the cabbage, mix and serve.

Squash and rice pudding

Easy to make, healthy alternative to pudding.


squash or pumpkin

rice flour

rice milk

honey or strevia or another healthy sweetener


coconut oil

Quantity varies on how many servings you wish to have.

Wash, peel and cut the squash into small cubes. Boil it in water for about 10 min, till soft (of cut into small cubes, it will be done quite quick). Strain. Mash with a fork (you can also blend it). Add rice milk to it,  sprinkle in the rice flour gradually, gradually mixing so it becomes a smooth but very thin paste. Bring back to boil, on low heat, mixing continually, till it thickens (if too thick, ad more milk). Sprinkle some turmeric on top and mix. Add coconut oil to it  and mix again. Place in bowls, pour some honey on it, or a syrup made of your favorite sweetener and a bit of water: stevia, brown sugar, molasses, agave nectar, rice syrup…etc. Sprinkle some cinnamon and sesame seeds on top. Serve.

For something a bit fancier, get small baking tins like the ones for creme brulee (flan), place the squash pudding in the baking tins, and bake it for about 5-10 min on high heat, till it gets a nice crust on top, then serve it with whipped cream and fresh berries.


It can also be used as baby food.


Spicy indian bean soup

This soup can be made with chicken, or vegan.

Ingredients: two potatoes, one onion, one tomato, one chicken thy – optional, 3-5 mushrooms – optional, 1 carrot 2 cups boiled beans, sea salt, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon, olive oil. About one liter water.

If you choose to make it with chicken, boil one thy of chicken into a pot with some salt till the meat gets soft and it almost falls off the bone. Keep adding water as the chicken keeps boiling and there’s less water in the pot. Take the meat out of the pot, separate it from the bone, cut it in small pieces and add it back to the broth.

Add two potatoes cut into big chunks, one sliced carrot, one chopped onion , a few cloves of garlic, grated ginger and bring to boil. Boil till the potato is almost soft, about 10 min. Add one tomato sliced small, a few crimini or portabello mushrooms, coriander, cumin, paprika, turmeric, cayenne pepper and cinnamon.

If the soup is vegan, start with the vegetables (potato, carrot, onion…) in water instead of chicken broth and the rest is all the same.

Add one or two spoons of olive oil.  Add 2 cups of pre-boiled rinsed red beans or white beans. Cook for 10 more minutes. Serve hot, garnished with fresh parsley, yogurt or sour cream.

Feel free to use other veggies.  For example you can skip the carrot, or the mushrooms. You can use peas or cauliflower.

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