Carrot Cake Muffins

Carrot cake muffin with cream cheese icing

Carrot cake is one of my favourite cakes, but it must be good carrot cake. Stodgy, dry or with no visible carrot just doesn’t cut it.

Since this recipe calls for 3 cups of carrots, you might imagine that eating the cake is like chewing a carrot. In fact, the carrots soften and almost “dissolve” into the cake, while still definitely being there. I know, it’s weird. Trust me though, you’ll probably like it.

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Nasturtium Pizza Omelette

Nasturtium pizza omelette

If you like the peppery taste of bitter greens, you’ll love this! It’s a great alternative to pizza, especially if you’re avoiding wheat, and you can have it for breakfast, lunch or dinner.

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Lemon Tart

Lemon tart

This tart was a bit experimental but everyone loved it, including me – which doesn’t always happen by the way. Sometimes others like the food I make (or they say they do anyway) but I’m just not that impressed. This really blew me away though, and I’m already considering how I could make it into a gluten-free cake. For now, let’s stick to the basic tart.

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Cape West Coast flowers


“Sensory food is what we take in with our senses and our mind—everything we see, smell, touch, taste, and hear.

External noise falls into this category, such as conversations, entertainment, and music.

What we read and the information we absorb is also sensory food.

Perhaps even more than edible food, the sensory food we consume affects how we feel.”

– Thich Nhat Hanh
from Silence: The Power of Quiet in a World Full of Noise 


Worth remembering.
Nature is wonderful sensory food
– we need to spend more time in it.


Pawpaw and Feta Salad

Pawpaw and feta salad

This recipe came about because I had some pawpaw in my fridge that was perfectly ripe and needed to be used up. Plus it was a really hot day, I felt like a light lunch and this just popped into my head. It would also work well as a starter for a bigger meal though. It’s really refreshing!

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Olives Two Ways – Part 2: Dry Salt-Cured

Dry salt-cured olives

Last year I posted a recipe for preparing olives in brine – and I must say they came out well! This is another method of curing olives and the end result is totally different, although also delicious.

Salt-cured olives come out with a very intense, salty and actually slightly sweet flavour, and are great to add punch to dishes, especially Mediterranean-style recipes. You can also eat them straight up – I can personally only manage 2 or 3 at a time though as they’re so salty and intense (as opposed to, say, 10 or 20 at a time of brined olives).

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