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Favourite recipes gluten free light meals Vegetarian

Easy ten minute zucchini wraps recipe

May 12, 2017

In our latest recipe book SAVOUR, vegetables are the heroes of every dish. This recipe is a special favourite because it’s simple, fast and delicious with the added bonus that you will never want to purchase supermarket wraps again! These are gluten free, dairy free and refined sugar free too.

They will keep in an airtight container in the fridge for several days so that you will have an easy meal at the drop of a hat. They can also be frozen for a later date.

You could also make these wraps with a mix of grated zucchini, carrot or beetroot and add any chopped herbs such as thyme, basil or coriander.



Makes 4
2 large zucchini, grated
1⁄2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1⁄4 teaspoon of cumin, ground
1 1⁄2 tablespoons of rice flour
1 tablespoon of Italian parsley, chopped

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about 1⁄2 cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel of the baking paper.

Top with your desired filling and wrap! Also great for using up leftovers or serving unfilled with soup.



light meals simple meals Vegetarian

Clean food: Portobello mushroom stack

March 9, 2015

The latest book I have co-produced with dermo-nutrition expert Janine Tait is going really well! So many people are behind the 7 DAYS OF ME detox programme – it’s astounding. One never quite knows how well a book will go and as this one is very specific in nature so it was possibly more of a risk that our previous books. Thank you to everyone that has supported the 7 DAYS OF ME Janesce Vital Cleanse book so far 🙂

If you would like to know more about the book please visit the blog on the Janesce skincare website and if you would like to purchase one you can visit our online store.

I’d like to share with you one of the ‘extras’ recipes from the book, I especially love mushrooms as they are great for making a whole meal as is the case with this one. Make sure you include the Thyme, mushrooms and thyme for me are like tomato and basil – the perfect combination.



Serves 2

4 large portobello mushrooms, stalks removed
3 tablespoons of olive oil
2 cloves of garlic, finely chopped
6 sprigs of fresh thyme or 1 teaspoon of dried thyme
½ cup of coriander, finely chopped
1 avocado, diced
2 tomatoes, diced
Zest and juice of 1 lemon
½ red onion, finely chopped
½ cup of mung bean sprouts (optional)
½ cup of pumpkin seeds and sunflower seeds
Himalayan or sea salt and cracked black pepper
¼ cup of hummus dressing (see below)

In a large lidded frypan heat 2 tablespoons of the olive oil, add the garlic and saute over a medium heat for 1 minute. Add the mushrooms to the pan top side down. Sprinkle over the thyme sprigs, season with salt and pepper and fry gently for 5 minutes. Turn the mushrooms over and fry the bottom side for five minutes. Turn them again and place the lid on the pan, cook over a low heat for another ten minutes.

While the mushrooms are cooking mix together 1 tablespoon of olive oil, avocado, tomato, red onion, lemon zest and juice, mung beans and coriander.

Remove the cooked mushrooms from the pan, fill the caps with the avocado mixture, sprinkle with pumpkin seeds and sunflower seeds, season with salt and pepper. Add hummus dressing.

Serve the mushrooms with a protein of your choice such as poached chicken, fish, tuna or tofu.


½ cup of hummus
Juice of one lemon
1 tablespoon of Bestow Beauty Oil or Olive Oil
2 tablespoons of water (more if your
dressing is too thick)
Salt and pepper to taste

Blend all the above ingredients with a stick blender. Store in a jar in the fridge for several days.


HealthyMe light meals simple meals Vegetarian

HEALTHYME – Roast pumpkin frittata

August 16, 2014

It’s all very well deciding to eat healthy but unless you have some ideas on what to create and the ingredients on hand, it can prove to be a challenge! I thought I would start a ‘HEALTHYME‘ series to share with you what sort of food I create regularly so that I can eat healthy more easily. In the ‘HEALTHYME‘ series I will cover simple breakfast, lunch, dinner, sauces and dressing recipes that I use often to help me keep on track.

I try to use organic ingredients whenever possible or at least source local ingredients because I know where they are grown and how fresh they are :). I always use fresh herbs, can’t imagine a meal without them to be honest and they are the easiest plants to grow. At then end of each ‘HEALTHYME‘ recipe I will list the essential items you need in your fridge and pantry. These meals are created out of ingredients that are always really useful to have on hand. That way once you are used to making more healthy food for yourself you will find it easier to know what to buy when you do your food shopping – it’s about developing some new habits.

Frittata is an awesome meal in one, in this one the sweetness of the buttercup is delicious with cumin and fennel. Feel free to add any of your favourite veg to your frittata. I often eat vegetarian because I believe it’s better for you and I like the creativity and flavours that go into making a vegetarian meal.



Serves 2-3
1/4 pumpkin, sliced into wedges (I’ve used buttercup)
1 teaspoon of fennel seeds
1 teaspoon of cumin powder
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
6 organic eggs
1 large courgette, sliced
5 button mushrooms, sliced
8 cherry tomatoes, halved
2 spring onions, sliced
100 grams of feta, crumbled
A good handful of fresh basil leaves
A good handful of italian parsley, roughly chopped

Preheat the oven to 200 degrees celsius.

Line two small baking dishes with baking paper. In one, place the sliced pumpkin, drizzle with 1 tablespoon of olive oil, sprinkle with the fennel seeds and cumin powder, season with salt and pepper. Place in the oven and bake for 30 – 40 minutes until soft and golden brown. In the other baking dish place the tomatoes and drizzle with 1 tablespoon of olive oil, the balsamic vinegar and season with salt and pepper. Place in the oven and bake for 30 – 40 minutes until soft and golden brown. Chop the pumpkin into chunks, I leave the skin on but you may prefer to remove it. The tomatoes may be ready sooner so just remove from the oven and set aside.

Whisk the eggs together in a bowl.

Heat 1 tablespoon of olive oil in a frypan and add the sliced courgette and mushrooms, cook for a few minutes on a high heat until golden brown. Add the pumpkin chunks and pour over the whisked eggs. Turn the heat down to low, add the roast tomatoes, spring onion and crumbled feta. Cook gently until the egg starts to firm up on the surface (about 10 minutes). Place under a hot grill to brown for a few minutes. Season with salt and cracked pepper. Serve in wedges for lunch or dinner with the fresh basil and parsley.

Leftover frittata is great served cold the following day.




Pumpkin or buttercup
Organic eggs
Fennel seeds
Cumin powder
Italian parsley
Balsamic vinegar
Olive oil

breakfast light meals simple meals Vegetarian

Eggs en cocette with spinach, mushrooms and parmesan

May 4, 2014

It’s been awhile between blog posts. April was a month where ‘life happened’, it was tough. A good friend lost her beautiful daughter in a tragic accident, bearing witness to this has been heartbreaking. Then a nasty flu virus hit me and it was hard to overcome. Now it’s May and my youngest son and I have been staying in a remote part of New Zealand (by the sea) for ten days of R&R. It’s been very peaceful and we are ready to head home again in a couple of days.

This morning I felt like eggs with a difference for breakfast so decided to try eggs en cocette with spinach and mushrooms. This was so delicate and beautiful to eat – undoubtedly the best eggy breakfast!

IMG_8093b IMG_8100b

INGREDIENTS (for two servings)
2 organic eggs
1/2 red onion, finely chopped
1 garlic clove, finely chopped
2 large mushrooms, chopped
120g of baby spinach leaves
4 tablespoons of cream
2 tablespoons of parmesan, grated
2 tablespoons of parsley, finely chopped
Pinch of nutmeg
1 tablespoon of olive oil
Knob of butter
Salt and pepper

Pre-heat the oven to 200 degrees celsius. Grease 2 ramekins with butter. Gently pan fry the onion, garlic and mushrooms in olive oil and butter until the onion is soft. Add the spinach leaves and stir through til wilted (about a minute). Remove from the heat add the nutmeg and cool. Once cool, drain off any excess liquid and chop. Add half of the spinach mixture to each ramekin. With a spoon press the spinach to make a well in the middle and spread up the sides of the ramekin. Break an egg into each one. Add two tablespoons of cream to each ramekin, sprinkle each with one tablespoon of parmesan. Sprinkle each with half the parsley then season with salt and pepper.

Place the egg ramekins in a larger oven proof dish, pour boiling water into the dish till the level is half way up the sides of the ramekin. Place carefully in the oven and bake for 15 minutes for soft eggs. Remove carefully, garnish with parsley and serve. So tasty.



IMG_8128b Beautiful bougainvillea in flower where we are staying.

photob Waihau Bay, East Cape, New Zealand.

light meals simple meals Vegetarian

Rustic avocado pistachio toast

February 19, 2014

I love rustic, simple food it’s no secret. And living in the western bay of plenty, New Zealand means I am surrounded by avocado trees. They become a staple diet here especially when funds run a little low! They’re a whole meal in one, can’t beat them. When my children were babies I always had a ripe avo in my bag that I could just mash and spoon feed to quickly fill hungry tummies.


Toast a handful of whole pistachio nuts, pumpkin seeds and sunflower seeds. Toast 2 slices of lovely wholemeal bread – I’ve used a locally made 5-grain one. Squish 1/4 a ripe avocado on each one, sprinkle with seeds and nuts, drizzle with balsamic vinegar (or lemon juice), avocado oil (or olive oil). Garnish with chopped parsley or coriander, season with freshly ground salt and pepper.


1/2 ripe avocado
Pistachio nuts
Sunflower seeds
Pumpkin seeds
Balsamic vinegar or lemon juice
Avocado oil or olive oil
wholemeal or wholegrain rustic bread
Chopped flat leaf parsley or coriander
Salt and pepper

light meals Vegetarian

I made Chana Dahl

February 16, 2014

Chana Dahl is a split and husked relative of the chickpea, I first tried it in an indian restaurant and loved it so here goes my first attempt. Mine turned out less ‘soupy’ than the other ones I have seen online, probably more like a stew. The flavours are great though.


1 cup Chana Dahl
1/2 onion finely chopped
2 bay leaves
1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp dry red chilli powder
1 dry red chilli
1 lge garlic clover, finely chopped
1 tsp ground coriander
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp paprika
small handful chopped coriander leaves
1 tin of tomatoes (400g)
1 tbsp oil
1 tbsp of ghee or butter
2 whole cloves

Rinse and wash the dahl twice, cover in water and soak for 2 – 3 hours (this will reduce the cooking time). Rinse and strain then add to a saucepan with 4 cups of salted water. Add half of the turmeric and bring to the boil. Turn down to a simmer until quite soft (takes about 30 – 45mins). You may need to add more water so keep an eye on it. When it’s cooked, strain and set aside.

Meanwhile heat the oil and butter in a frying pan, add the mustard seeds, cumin seeds, bay leaves and the dry red chilli. When the seeds start to splutter turn the heat down and add the onion, garlic, red chilli powder, turmeric and coriander. When the onion is soft add the tinned tomatoes, cloves and the Chana Dahl. Add another cup of water, the garam masala and the paprika. Bring to a simmer for another 15 minutes adding more water if needed. Add salt and pepper to taste (I found it needed quite a bit of salt but I love salt). Remove the cloves and bay leaves. Garnish with coriander leaves.

Serve with naan bread and salad. I also though some spicy fried lamb pieces with be yummy with it and a dollop of natural yoghurt.



light meals Vegetarian

Delicious roast aubergine

January 20, 2014

Here’s one for the vegetarians, so easy and tasty. Mix it up a bit by adding other topping items like sliced mushrooms, red onion, sliced capsicum.


2 aubergines, sliced in half lengthways
2 vine tomatoes thickly sliced
100g feta (goat or cow)
8 sprigs of thyme
Handful of rocket leaves
8 fresh basil leaves
Olive oil
1/2 a lemon
Tablespoon of sesame seeds, toasted
Salt and pepper

Preheat oven to 200 degrees celsius.
Grind himalayan salt all over the cut aubergine and leave to rest for 30 mins. Wipe the collected liquid off the surface of the aubergine with a paper towel – this gets rid of any bitterness. Cut the aubergine flesh in a diamond pattern almost right through but not quite. Drizzle over olive oil and season with salt and pepper. Roast in the oven til the flesh is soft and golden, about 25 mins.

Remove from the oven and add the topping of tomato slices, feta and some of the thyme sprigs. Roast for another 15-20 mins.

Serve with fresh basil, rocket, toasted sesame seeds (pine nuts would also be yummy). Drizzle a little more olive oil and squeeze a good anmount of lemon juice over each half.

To eat them I kind of mush the topping and the aubergine flesh together then scoop it out – delicious!