Broccoli Tahini Salad with Almonds and Sesame
This Broccoli Salad with Tahini has become a lunch staple of mine. I often swap the veggies around, depending on what I have in the fridge. Most often I'd use cauliflower, carrots and broccoli or a combination of these.
Carrot Coconut Breakfast Loaf
Another staple that I bake at least once a month. It's nutritious enough to have for breakfast, filling enough to serve as marathon fuel, and surely tasty enough to serve warm as dessert with a scoop of vanilla ice cream.
Chicken Curry in a Hurry
If the first two recipes were our breakfast and lunch staples, this chicken curry is our dinner staple: Cooked up in no time (if you have the chickpeas ready), it's our go-to recipe when something hearty and meaty is wanted on the dinner table. To add some variety, I often make the sauce in advance (just leave out the chicken), and cook some prawns and squid rings in it just before serving.
Chocolate Covered Hazelnut Balls
Finally a new Christmas cookie recipe. We got to love our three or four recipes so much over the past couple of years, that no-one wanted anything different. The gluten free hazelnut balls will be a welcome addition. And I already know that I will make them not just for Christmas.
Coconut Chocolate Muffins
My kids' favorite muffins when they come home from school. More than once I had to whip up a batch on the spot, as the previous one was eaten up sooner than I thought. They are grain free and sweetened with honey. Goodness all around.
Lemon Frozen Yogurt
2012 has been our year of homemade ice creams and sorbets, after I brought an ice cream maker home from Europe after our summer vacation. Most of them don't need more than two or three ingredients. Simplicity at its best, and a healthy dessert too.
Lentil Pancakes with Coriander Yogurt Dip
Whenever I need something more substantial than steamed veggies for lunch, I'll have lentil pancakes. Delicious earthy ground lentils spiced with cumin and chili flakes,then dipped into a refreshing yogurt dip. I can hardly think of anything more fulfilling. Fellow Dubai blogger Rajani from Eat Write Think was posting this recipe, and I had it numerous times since.
Pavlova with Summer Berries
Pavlovas don't really fit into the "health food" category, no matter how hard you try. I use raw sugar to make the meringues and put and extra load of fresh berries on top to keep the guilt factor small. This is our favorite dessert when we have dinner guests.
Roasted Brussels Sprouts with Dried Cherries
Brussels Sprouts are not everyone's cup of tea. I think they have a good chance to convert a few people when served roasted and topped with dried cherries and toasted almonds. It takes them to a whole new level.
I am not a big smoothie drinker. I prefer to eat fruit rather than drink. But when I discovered a recipe for a savory smoothie that includes a variety of vegetables and anti-inflammatory ingredients such as fresh ginger and cumin, I was immediately intrigued. Wonderfully refreshing in the summer, and surely flu and cold fighting in winter. Give it a try!