5 free range eggs – lightly beaten ¼ cup melted coconut oil 2 finely diced garlic cloves 1 ¾ cups almond meal  ( or a mix of polenta, rice flour and coconut flour)  1 heaped tsp. gluten free baking powder. 1 cup grated tasty / cheddar cheese ( I used feta) 2 tsp thyme leaves 1 […]

 From Lettercollum Kitchen Project   The secret to success in cooking these gnocchi is the temperature of the water in which the dumplings are cooked. A rolling boil will disintegrate these delicate little dumplings so bring a pot of water to the boil then turn to the lowest simmer before slipping them in. 250g ricotta, 2 […]

WORLD’S MOST ELEGANT WINTER PASTA   main courses | serves 4–6 You don’t want to use a lovely nectar like new season’s olive oil for basic cooking,” says Jamie. “But it’s great for finishing things like salads, soups, pasta dishes and steaks. In this dish, it’s important to use really good oil. If you can’t […]

This recipe is an adapation from The Extra Virgin Kitchen … Definately worth investing in an icecream scoop! Roast squash or if you want to use carrots and beets that works perfectly as well. ( 1kg) 250g of Gram flour/ chickpea flour Chop or process  3 garlic cloves, zest and juice of lemon 3 tablespoons of coconut […]

Nutty Baked Beetroot Falafels + Some Fixin’s Life’s good when you’re eating Pink, round 2! (Click here for round 1). Falafels are a favorite of mine, and wen paired up with a fresh cucumber salsa and creamy avocado dill cream, they make a light and crunchy summer time meal. Falafel recipe adapted from my Nutty Black Bean […]