Indian Eggplant Dip

Indian Eggplant Dip1 medium sized eggplant

3 tablespoons of butter

2 teaspoons of ground coriander

1 finger of fresh turmeric grated or 1/2 teaspoon of powdered turmeric

1/2 teaspoon of cumin seeds

1 clove of minced garlic

1/8 teaspoon of cayenne pepper

1/2 a cup of chopped fresh tomato or drained canned tomato

1/2 teaspoon of Himalayan salt

1/4 cup of natural yoghurt

Cut eggplant in half and bake at 175 c for 45 minutes or until soft.                                       Toast spices in butter for 2 minutes.  Add tomato and cook for 5 minutes.                             Discard eggplant skin and place pulp and all ingredients in blender to combine.           Serve chilled.

Superfood Bliss Balls

I recently bought a fantastic book on Superfoods – The food and medicine of the future by David Wolfe.  The majority of the foods are easily available and ready to incorporate into a healthy diet.  I have adapted a bliss ball recipe to make the most of some of these ingredients.  Rest assured they are delicious and simple to make by hand and beat munching on a biscuit with your cuppa!

Superfood Bliss Balls


1/2 cup rolled oats
1/2 cup hemp seeds
1/2 cup chopped almonds and/or walnuts
1/2 teaspoon ground cardamom
1 teaspoon of ground cinnamon
1 tablespoon cacao powder
1 tablespoon cacao nibs
1 tablespoon maca powder
2 teaspoons bee pollen
1/2 cup of unhulled tahini
2 tablespoons honey
6 marjoola dates pitted and chopped
1 tablespoon molasses
1 tablespoon rose water
1/2 cup desiccated cocnut

Blend altogether without pureeing.  It is good to use hands and knead.  Roll into balls and then roll in coconut.

Small porcelain bowl from Telena Rogers.

Mixed Seed Crackers

Recently I have been looking at new recipes for healthy living.  How good do these look?  I found this recipe on a great site called glutenfreevegangirl.  They do not contain flour, fats or animal products and I can say they are delicious and so easy to make.  Can’t wait to try some more of her fantastic ideas.
Mixed Seed Crackers

1 cup of water
1/2  cup linseeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 teaspoon of Himalayan sea salt
Optional seasoning : 1 tablespoon of nutritional yeast  ( I used a dessertspoon of vegemite
1/2 teaspoon of rosemary,  1/2 teaspoon of thyme,  2 cloves of garlic crushed

Mix all ingredients together and let sit for 10 minutes.  Spread the mix to a thickness of 4mm on a paper lined baking tray. ( 32cm square )  Bake at 175c for 30 minutes.  Remove from the oven and cut with a pizza wheel, turn over and bake for a further  20 minutes.  When cool store in an airtight container for up to a week.

Delicious Kitchari to Balance the Dhoshas



1/2 a cup basmati rice
1/4 cup split mung dhal
1 carrot grated
1/2 cup of broccoli,chopped
1/2 a cup of cauliflower, chopped
1 tbs vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
6 cups of water
2 tbs grated ginger
5cm grated fresh turmeric
1 tsp sea salt
1 tsp vegie stock powder
1 tbs fresh coriander, chopped

Wash rice, dhal and veggies.  Heat oil in large saucepan.
Add mustard and cumin seeds and fry til mustard seeds pop.  Add water, ginger and turmeric and bring to rapid boil.  Add dhal and simmer.  When dhal is half cooked, add rice and salt.  Continue cooking and stir occasionally to stop sticking.  Once kitchari begins to thicken, add chopped veggies. Continue to cook until thick and soupy.  Add more water if needed.  Serve with fresh coriander.  Serves 4-6.