3 Types of Hummus



For the Sun Dried Tomato and Basil Hummus

Two 400g tins of chickpeas
Two 170g jars of sun-dried tomatoes
15 tablespoons of olive oil
10 tablespoons of water
A big handful of fresh basil leaves
2 juicy lemons
3 heaped tablespoons of tahini
3 cloves of garlic
3 teaspoons of cumin
salt and pepper to taste

Roast Carrot and Chili Hummus

Two 400g tins of chickpeas
4 carrots
15 tablespoons of olive oil
10 tablespoons of water
4 sticks of rosemary
2 juicy lemons
2 heaped tablespoons of tahini
3 cloves of garlic
2 teaspoons of cumin
1 red chilli pepper
salt and pepper to taste

For the Roasted Aubergine Hummus

Two 400g tins of chickpeas
15 tablespoons of olive oil
10 tablespoons of water
2 juicy lemons
2 heaped tablespoons of tahini
2 tablespoons of apple cider vinegar
3 cloves of garlic
2 teaspoons of cumin
2 teaspoons of paprika
1 teaspoon of tamari
salt and pepper to taste
1 aubergine


  • All three recipes are basically the same – simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth
  • The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes – I add the peeled garlic for the last 5-10 minutes as roasted garlic is delicious in hummus. At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.
  • With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they’re really tender. Again, I add the peeled garlic for the last 5-10 minutes so that it can roast too. Then add both to the blender.
    Store the hummus in an airtight container in the fridge for a week.

Spiced Pumpkin Porridge, with Caramelised Apples & Pecans



Serves: 1
Prep: 15M
Total time: 15M

For the Porridge
80g of oats
100ml of brown rice milk
1 teaspoon of vanilla powder
1 teaspoon of cinnamon
½ teaspoon of ground ginger
Sprinkle of ground nutmeg
5 tablespoons of pumpkin puree
2 teaspoons of coconut sugar

For the Toppings
1 apple
1 teaspoon of coconut oil
1 teaspoon of maple syrup
1 teaspoon of cinnamon
40g of pecans
– If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft. Then blend it in a food processor until totally smooth.
– To make the topping, core and slice the apple. Cook the apples and pecans with the coconut oil, maple and cinnamon in a pan for about 10 minutes, until the apples are soft but still holding their shape.
– While the apple cooks, make the porridge by placing the oats in a saucepan with 200ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously. Add in the spices, pumpkin puree and coconut sugar and cook for another minute.
– When the porridge is cooked, spoon it into a bowl and top with the delicious apples and pecans before serving!

Spicy Veggie Noodle Bowl

Serves: 2
Cooking: 35M
Total time: 35M


150g noodles (I use brown rice noodles)
300g tofu, drained
40g mange tout
1 courgette, chopped
1 fresh red chilli, chopped
Handful of beans sprouts, about 30g
Handful of roasted cashews, about 40g
Handful of chopped coriander, about 30g
For the dressing
2 tablespoons of peanut butter
1 teaspoon of tamari
3 tablespoons of olive oil
Pinch of salt

Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.

Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.
Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!

How To Make Sambusa

somali sambusa 001

After many requests, here is the english version of “how to make sambusa” for those who dont understand Swahili. Enjoy!!!

– Minced beef 1kg
– Spring roll sheets (spring roll pastry) – you can buy them at the African shops, Chinese supermarket).
– Spices (2tsp of tumeric powder, 2tbsp of paprika powder, 1tbsp of ginger powder, 2-3 tbsp of curry powder, 2-3 tbsp of beef flavour broth): I love spices (I never measure) + I do not use salt 😊
– 2tbsp Garlic paste
– 2 large onions: cut into small thin pieces
– 1 bell pepper: same
– Half bag of grated carrots
– 2-3 lemons: squeeze
– Frying oil
– Flour for folding
– Coriander / parsley

Lets do this 😉
– Remove the spring roll sheets from the freezer on time (I usually take them out the night before and put them in the fridge. Then they will be defrosted the next day).
– Put the minced meat, herbs, lemon juice + garlic in a large pan. Bring this to boil
– Meanwhile, cut the onions, bell pepper and coriander / parsley.
– Clean the pieces of onions, peppers, carrots and coriander / parsley.
– Don’t forget your minced meat, stir occasionally.
– When the minced meat is cooked, put the onions + bell pepper + carrots + coriander / parsley, stir well … and let it cook for 5-8 minutes.
– Taste whether there is enough seasoning / salt. If not, add a little. I usually add cubes of broth and curry powder.
– Let the meat boil, must be dry, otherwise they will leak.
– If the meat is cooked and well, turn off the fire. Let it cool off.
– Put 5-6 scoops of flour in a bowl and add water. Stir well, it should not be too thick or thin. This is your “glue”.
– Next step = folding  YouTube link. It is a bit difficult to explain Hahaha

– Fold, fill with minced meat & fold up.
– Fry your sambusa…… Ready to eat. Enjoy 😉

Ps: You dont have to fry them all, you can keep them in the freezer.


These are the spices I used.

I make my own garlic paste. You can grate the carrots yourself, but I prefer buying the ones that are already done.


Some people use eggs for folding. I use flour.

Zucchini Apple Muffins

zuchinni cupcakes



1 large zucchini (courgette) (220g
3 apples
2 cups of ground almonds (240g)
1 cup of buckwheat or brown rice flour (200g)
¼ of a cup of almond milk (60ml)
1 tablespoon of coconut oil
½ a cup of maple syrup (125ml)
a handful of dates
1 tablespoon of cinnamon
1 teaspoon of vanilla powder
1 tablespoons of maple syrup

For the oaty topping

½ cup of oats (60g)
½ cup of pecans (80g)
¼ cup of almonds (50g)
¼ cup of dates (50g)
½ tablespoon of coconut oil


  • Start by pre-heating the oven to 200C. Next peel 2 of the apples, discard their cores and chop their flesh into small cubes. Then slice the ends of the zucchini and finely grate it using a cheese grater. Give the grated courgette a good squeeze to get rid of some of the excess water in it – do not skip this step as it will stop your muffins cooking properly.
  • Place the almonds into a food processor and blend for a minute or so until a nutty flour forms. Add the apple cubes and grated zucchini into this flour along with all of the remaining ingredients (except for those used for the topping) and blend for a few minutes.
  • Once a smooth muffin mixture has formed, peel and finely chop the third apple then stir the apple pieces through the muffin mixture. Spoon it evenly into muffin containers, then place them in the oven for 10 minutes.
  • While the muffins cook, make the oaty topping. Place all the necessary ingredients into a food processor and blend for 2-3 minutes until a sticky crumble-like mixture forms, this will taste delicious.
  • Remove the muffins from the oven after 10 minutes and evenly distribute the oat mixture on top of each one before placing them back into the oven for another 25 minutes.
  • After 25 minutes stick a knife into one to check it comes out clean, if it does then they are cooked. Allow them to cool for about 20 minutes before eating them as they will finish setting during this time. I think they taste best a few hours after cooking. Enjoy.


Vegan Thai Green Curry

Serves: 4
Cooking: 45M
Total: 45M
Difficulty: easy

1 onion
2 garlic cloves
1 tablespoon of Thai green curry paste
400ml can of coconut milk
1 teaspoon of maple syrup
1 lemongrass stalk, bashed
1 tablespoon of tamari
Handful of fresh basil leaves, chopped
1 red chilli, chopped
Salt and pepper to taste
3 courgettes, cut into bite sized pieces
175g baby corn, cut into bite sized pieces
Squeeze of lemon juice
Olive oil

Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.

Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk. Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.

Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.

Raspberry Chocolate Chunk Cookies

200g ground almonds
100ml maple syrup
100g dark chocolate, chopped into chips
4 tablespoons of brown rice flour (or a plain flour)
1 heaped teaspoon of bicarb
1 tablespoon of coconut oil, melted

For the raspberry sauce
300g fresh raspberries

– Pre-heat the oven to 175c, fan setting.
– Place all of your cookie ingredients (apart from the dark chocolate chips) in a food  processor and pulse until well combined. Once combined, add in the chocolate chips and give it another quick pulse to mix through.
– Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet. Cook in the oven for 20-25 minutes until golden.
– While they cook make the raspberry sauce. First, place all of the ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from heat and whizz using an electric hand mixer until smooth.

Drizzle over cookies and enjoy.


Crispy Fried Chicken (KFC style)



– 500 grams chicken drumsticks or fillets
– oil for deep frying
– 1 egg(large)
– half tsp pepper powder
– 1 tbsp ginger garlic paste
– half tsp garam masala powder
– 1 tsp paprika powder
– salt as needed
– 4 tbsp cornflour
– 1/2 to 3/4 cup bread crumbs
– 1 1/4 cup buttermilk (or 4 tbsp curd or yoghurt)

– Pour buttermilk to a bowl or add 4 tbsp curd to a bowl and a pour 1 cup water. whisk it well with 1/4 tsp salt. Mix it well.Check if there is enough salt.
– Wash chicken and drain off all excess water. Add it to the buttermilk. Refrigerate overnight or atleast for 4 hours. This makes the chicken turn tender and soft.
– Drain the buttermilk
– Add pepper powder, ginger garlic, seasoning spice powder and red chili powder.
– Beat an egg and pour it to the bowl
– Add corn flour. Mix well. Set aside for atleast 45min
– Pick up each of these pieces and roll them in the bread crumbs.
– You can leave them in the crumbs for a while.
– Pour oil to a heavy bottom pan. Heat it.
– Drop a small portion of the wet mixture to the hot oil to check if it is hot enough. If it rises without browning then the temperature is right.
– Shake off the excess crumbs from the chicken. Drop one after the other to hot oil.
– Fry them on medium high heat till golden. If the flame is too hight, it gets browned without getting cooked inside.
– Keep stirring often until done.
– Serve fried chichen hot with ketchup or your favourite dip.

Jinsi ya kutengeneza Sambusa


somali sambusa 001


  • Nyama ya kusaga 1kg
  • Viungo (2tsp turmeric, 1 tbsp ginger powder, 2tbsp paprika powder, 2tbsp curry powder, 2tbsp meat flavour stock)
  • Vitunguu 2-3 vikubwa
  • Hoho 1
  • Thomu iliyosagwa 2tbsp
  • Carrot zilizokwanguliwa 250mg (grated carrots)
  • Manda za sambusa (spring roll pastry)
  • Mafuta ya kukaangia
  • parsley/coriander (dania)
  • Limau 2-3
  • Ngano ya kufungia manda

Jinsi ya kutengeneza

  • Weka mchanyiko wa nyama, viungo, thomu, juice ya limau  kwenye sufuria kubwa. Kisha bandika jikoni.
  • Kataka vitunguu, dania na hoho vipande vidogovidogo na vyembamba. Kisha visafishe, bila kusahau carrot zako. Zichuje vizuri.
  • Usisahau kuigeuza nyama yako. Onja km imeiva
  • Mimina mchanganyiko wa vitunguu kwenye nyama. Acha ichemke kwa dakika 5-10, kisha onja kama chumvi na viungo vipo sawa. Kama ndogo ongeza. kisha acha ichemke mpaka ukavu maji. Hakikisha imekauka. Kisha zima jiko. Acha ipoe
  • Weka ngano kwenye kibakuli, weka maji, koroga ilikupata mchanganyiko *gundi*
  • Funga manda zako, jaza sambusa. Bonyeza link hapo chini kama hujui jinsi ya kufunga sambusa.
  • Linka ya YouTube —   https://www.youtube.com/watch?v=TR9F993TiM4
  • Choma sambusa zako. Tayari Kula.
  • Unaweza kuchoma zote au ukahifadhi baadhi kwenye freezer.


PhotoGrid_1553258217971Baadhi ya spices nlizotumia mie. Unaweza tumia unazopenda weye mwenyewe.

PhotoGrid_1553260242844Carrot unaweza nunua zima, kisha ukazikwangua mwenyewe nyumbani. Mie nanunuaga zilizo kwanguliwa tayari.

PhotoGrid_1553258292669Pia unaweza tumia nyama ya kusanga ya kuku, binafsi napenda sambusa za nyama ya kusaga ya ng’ombe.


Unaweza kutengeneza manda zako mwenyewe.

PhotoGrid_1553258174557Kuna wanaotumia mayai badala ya ngano kufungia sambusa zao.


5 Healthy Smoothies You Need To Try

It’s never been easier to be vegan now that everybody seems to be doing their bit. Here are five vegan smoothies that are both tasty and cruelty free!

There’s no denying that many people are beginning to face facts about where their food actually comes from; people are waking up to the shocking truths behind the meat and dairy industry and are now making the switch to a vegan lifestyle.
There’s also no denying that many people are starting to eat more healthily and be kinder to their bodies. The good news is you can do both with these delicious, dairy-free smoothies.
Not only are smoothies a great way to get some extra goodness into your diet, but they are also refreshingly cool on a hot day and make a great on-the-go snack for busy people.
Banana and Peanut Butter Smoothie

– 1 Cup Non-Dairy Milk (coconut or almond.)
– 1 TS Peanut Butter (heaped, smooth or crunchy)
– 1 Banana (chunked)
– Handful of Kale/Spinach (Optional)
– Ice (Optional)
Health Benefits: Peanut butter is high in protein and fiber, and contains healthy fats. The kale and spinach add extra goodness without altering the taste of the smoothie. In particular, kale is a superfood that is full of antioxidants, low in calories, high in fiber and contains no fat.
Drink when… you need an extra energy boost, substituting a meal for a smoothie as it fills you up or as a post-workout snack.

The Great Green Smoothie

– 1 Cup Almond Milk (unsweetened) / Coconut Water
– 1 Big Handful of Kale (washed)
– ½ Medium Avocado
– 1 Banana (chunked)
– Handful of Grapes (peeled if possible)
– ¼ Cucumber (sliced)
– Ice
Health Benefits: This is just about the healthiest smoothie you can drink! Kale is full of fiber and antioxidants. Avocados contain healthy fats; they lower cholesterol and are also full of fiber (and have many other health benefits).
Bananas are full of potassium, which helps to keep your heart healthy, and chia seeds are great little seeds of goodness providing energy, protein and omega-3.
Drink when… you wake up to start your day off right.
Red Berry Smoothie

– 1 Cup Non-Dairy Milk / Coconut Water
– 1 Big Handful of Raspberries (frozen)
– 1 Big Handful of Pitted Cherries (frozen or fresh)
– 2 Handfuls of Strawberries
– 1 Banana (chunked)
– Ice
– Chia Seeds (Optional)
Health Benefits: This smoothie has four different. Raspberries are quite low in sugar, and they are full of vitamin C. Cherries contain antioxidants, anti-inflammatory compounds and have been shown to aid sleep as they contain the natural sleep aid melatonin.
Drink when… you’re craving a mid-afternoon snack, or you’re struggling to fit in all of your recommended daily fruit.
Refreshing Mango and Pineapple Smoothie

– 1 Cup Almond Milk (unsweetened) / Pineapple/Mango Fruit Juice
– 1 Banana Broken (chunked)
– 2 Large Handfuls of Mango (frozen)
– 1 Large Handful of Pineapple (frozen)
– 1 Handful of Papaya (frozen)
– Ice (if using fresh fruit)
Health Benefits: Mangoes are known to have an abundance of health benefits, so why wouldn’t you want to put them in a smoothie?
They help to keep cholesterol low, contain lots of vitamins C and A, help to unclog pores—which means clearer skin—and they can even help with poor concentration.
Mangoes and bananas both contain potassium, which helps to control blood pressure and maintain a healthy heart.
Drink when… you want a refreshingly cool snack on a hot summer’s day.
The Classic Strawberry and Banana

– 1 Cup Non-Dairy Milk / Coconut Water
– 1½ Bananas (chunked)
– 5-10 Large Strawberries (to taste)
– Ice
– Grapes (peeled if possible, optional)
– Chia Seeds (optional)
Health Benefits: Bananas are full of potassium, which is good for a healthy heart. They are also a wonderful source of energy, while strawberries are a great source of vitamin C. This smoothie is also low in fat and relatively low in calories.
Drink when… you want a snack, or when you’re craving a strawberry milkshake but would rather have a healthier, dairy free alternative.