During my young teenage years I preferred Turkish food as my fast food – so glad about that now! So I would have Doner Kebab (in bread with lots of fresh salad) or Turkish Pizza, also called Lamachum, which would be filled with fresh salad and then rolled up. You would always get the questions: yogurt, garlic or hot? Which was referring to the sauce Continue reading
I’m always trying to find new ways of using the leftover almond pulp from making my own almond milk. If you haven’t tried making your own almond milk yet, I recommend it. It isn’t only much tastier than shop-bought, it has fewer ingredients and can be made without adding sugar. Continue reading
This is one of the summer dishes that I just can’t enough of. It is a recipe from my mom and also the first one that I’ve ever learnt from her. At home we used to have this kind of salad quite often with dinner. I always liked it! It is so refreshing and light! And the flavour! You have to try it! Continue reading
Since I’ve re-created this old recipe of mine with cashew nut cream instead of soy cream, the lettuce plants in the garden are struggling to keep up with my appetite for fresh salad.
I am really good at cooking too many potatoes. But that doesn’t really worry me. You can transform them into a naughty fry-up. Or, the more healthy option, you can make a salad with them!
It is springtime in New Zealand! And I finally saw NZ grown cucumbers in the shop for an acceptable price.
I missed my favorite cucumber salad so much that I had to go for it. Luckily the seeds for my very own homegrown cucumbers will go into the garden very soon!
For this recipe I once again used raw cashew nuts for the creamy effect – a nice vegan, gluten-free substitute for over-processed soy cream. The raw onion and garlic make it a very healthy salad, too