Homemade Apple Crumble

What’s Great About It

I absolutely love apple crumble, and like making this recipe for my family especially when the weather is colder, this is one of my favourite things to do in the kitchen, the whole house is just filled with sweet aromas of cinnamon and vanilla. I use top red apples or golden delicious as they are naturally sweet, you don’t need to add sugar, that’s what’s great about this beautiful recipe, so simple to make .

Serves 6 ( use one apple per person)


For the filling

6 medium sized apples ( I used top red apples)

Generous splash of apple juice or water if preferred.

1 tsp vanilla extract

1/2 tsp ground cinnamon ( organic if available)

Crumble topping

1 1/2 cups (150g) organic rolled oats or you could use almond flour to make it gluten free like I did.

1/2 cup (50g) organic dessicated or flaked coconut

1/2 tsp ground cinnamon

1 tsp vanilla extract

1-2 tbsp organic maple syrup (optional)

3-4 tbsp extra virgin olive oil, macadamia nut oil, coconut oil or butter


  1. Firstly, wash the apples.
  2. Peel apples and cut into wedges or dice if preferred, make sure to remove the apple core.
  3. Place the apples into a large pot.
  4. Add apple juice or water, vanilla and cinnamon.
  5. Cook over a medium flame for roughly 15-20 minutes, stir occasionally until apples have softened.

To prepare the crumble

1.Mix together rolled oats, coconut, cinnamon, vanilla extract, and olive oil, rub all the ingredients with your fingers.

2.Preheat oven to 180 C.

3.Pile apple mixture into a baking dish

4. Scatter crumble over the apples and bake for about 30-40 minutes or until golden.

5. Serve with Greek-style yoghurt or vegan custard

6. Enjoy!


You can also add blueberries to the apple mixture before filling. You can also transform any leftovers into a wonderful breakfast, serve with Greek-style yoghurt and dust with cinnamon. I also make apple crumble smoothie, blend the apple crumble with yoghurt and a spoon of protein powder for a quick and easy breakfast!

Thought For The Day

Light and blessings


white butterfly resting on cat's nose

Raspberry Cheesecake Overnight Oats Anyone?

Hmmm, a taste of yummy goodness!

The Perfect On-The-Go Breakfast!

Hello everyone! I would just like to share one of my favourite on-the-go breakfast ideas, it is so easy and super simple to prepare. I love this recipe because it requires no cooking at all, and it gives you the freedom to mix your favourite ingredients together to not only make a healthy breakfast but a delicious one too!

I hope you give this recipe a try!

Serves 4


1/2 cup fresh, chopped raspberries

2 Tbsp cream cheese, room temperature

1/2 cup plain greek yoghurt

2 Tbsp maple syrup

1/2 tsp vanilla extract

1/2 cup milk of your choice

1/2 cup rolled oats

1 Tbsp flaxseed meal

roasted almonds or pistachios

fresh raspberries

lemon zest

dark chocolate chips


  1. Mix cream cheese, greek yoghurt, maple syrup and vanilla in a bowl.
  2. While still mixing ingredients, incorporate milk, rolled oats, flax seed meal and chopped raspberries.
  3. Now, portion out into containers and refrigerate overnight.
  4. Serve with fresh raspberries, nuts, chocolate chips and lemon zest!
  5. Enjoy!

Thought For The Day!

Love and Light


Sun Butter, Sliced Banana and Chia seeds On Toasted Rye

Yummy Breakfast!

Happy Tummy!

I wanted to try something different , with toast being my focal point, this is a wonderful breakfast or a lovely snack option that will get you through the day! The sun butter , sliced banana and chia seeds compliment each other, not only does it keep your tummy full but it keeps your mind fueled.

The sun butter is made from sunflower seeds and very simple to make , alternatively you could use almond or peanut butter if you prefer, use what you have!

To prepare sun butter, all you need is a high powered blender, sunflower seeds, coconut oil and vanilla extract and some coconut sugar for a touch of sweetness.

Toast 1 cup sunflower seeds until golden brown, place into blender and blend well, add 1 1/2 tablespoons coconut oil, 1 teaspoon vanilla extract and coconut sugar to taste. Blend all ingredients until it forms a smooth and creamy consistency.

Now you have homemade sunbutter!

Serves 1


1 slice rye bread or 100% wholewheat bread

1 Tbsp sun butter or almond or peanut butter

1/2 medium banana, sliced

1/2 Tbsp chia seeds


  1. Toast bread and spread sunbutter
  2. Place sliced banana over the sunbutter and top with chia seeds
  3. Drizzle with honey for a hint of sweetness and enjoy!

Thought For The Day!

Superfood Coconut Milk Strawberry Smoothie

Flavour Burst!

Natural Sweetness!

This smoothie is very simple and easy to prepare, with only three ingredients.

You will also get a good amount of fiber and protein and keep you satiated all morning, it is super quick, healthy and most definitely a filling choice for a breakfast smoothie.

This smoothie is low carb and a weight loss friendly recipe. Always opt for unsweetened coconut milk to keep sugar content minimal.

Servings: 1 smoothie


1/2 cup strawberries (hulled and chopped)

4 oz coconut milk unsweetened

1 tsp almond butter


  1. Hull strawberries, chop into small pieces
  2. Add all the ingredients to a blender and blitz until smooth and creamy.
  3. Serve and enjoy!

Thought For The Day!

Vegetarian Stuffed Shrooms With Bulgar Wheat And Fresh Origanum

Hearty And Nutritious!

Bursting With Flavour!

Stuffed mushrooms with a cheesy vegetarian filling is an ideal dinner recipe, or an excellent appetizer to serve at a party! This meal has it all, meaty mushrooms, cheese, a simple salad as well as wholegrain goodness!

They are so easy to prepare and just so flavourous. You will love making them, and they are so versatile, get creative and experiment with different textures, like peppers, zucchini, sweet onion, spinach, sundried tomatoes, paired with a fresh salad and crusty bread ,the list is endless.

You can try these stuffed shrooms for any occasion and they will no doubt be a crowd pleaser! You could also use vegetarian Parmesan to keep it strictly vegetarian. Yes, vegan cheese… so easy to make, I use ground cashew nuts, nutritional yeast flakes, garlic powder and salt, will you show you how to make your very own Vegetarian Parmesan cheese in minutes in my next post!

Serves 4


4 large brown mushrooms

1-2 tsp olive oil

1 medium onion finely chopped

2-3 cloves garlic minced

2-3 tomatoes peeled and grated

few sprigs of fresh origanum, or you could fresh thyme or 1 pinch dried oregano

100g bulgar wheat

1/4 cup grated parmesan

1/2 cup shredded mozzarella

freshly ground black pepper

salt to taste

For The Salad

1 packet green olives

250g baby plum tomatoes

2 Tbsp olive oil

1 Tbsp fresh lime /lemon juice

few sprigs of fresh origanum


  1. Heat oven to 180 degrees celsius and place mushrooms with the caps turned upside down in an ovenproof dish. Brush them with some olive oil and bake for 15 minutes.
  2. Meanwhile, bring bulgar wheat to a boil for 10 minutes and be sure to drain any excess liquid.
  3. In a medium pan, heat oil, add minced garlic and sautee for 10 minutes, then add grated tomatoes and fresh herbs. Cook for 20 minutes or until reduced and then add salt and pepper to taste.
  4. Remove mushrooms from the oven. Fill each mushroom cap with a little sauce, remember to set aside some of the sauce, you can use it to toss the bulgar into the remaining sauce. Layer with the bulgar wheat mixture, and then top with cheese .
  5. Bake for 10 minutes or until shrooms are brown and soft and garnish with herbs.
  6. Serve with a fresh salad of choice and crusty bread.
  7. To prepare salad, add olives , tomatoes and fresh herbs into a bowl and drizzle with olive oil and lime/lemon juice. Season with salt and freshly cracked black pepper!
  8. Enjoy!

Thought For The Day!

Aubergine Lasagne

with A Hint Of Fresh Thyme And Sweet Basil!

Keep It Simple!

Hello everyone! Hope you are all doing well. I must apologize for not posting recipes in a while, it’s been quite a busy time for me, my daughter Kayra, just started with school , can’t believe it though, she is just over two years of age and already her own person, it’s amazing how she’s grown …time passes surprisingly quickly! My heart is happy, knowing that she has an incredible teacher who is so caring, nurturing and loving as she is with all the other kids! Kayra looks forward to going to school everyday, I have a lot to be thankful for and most definitely count all my blessings!

Back to the kitchen, I simply love this recipe on a meat free Monday, it’s simple and so quick and easy to put together, with a few intensely delicious flavours, I certainly hope you give it a try!

Serves 6 Cooks in 1hr Difficulty Not too tricky


3 aubergines

3 cloves garlic

a few sprigs of fresh thyme

1 tsp olive oil

2 x 400g tins quality plum tomatoes ( I prefer using fresh tomatoes, even jam tomatoes work pretty well, as they are sweet and juicy)

1 onion

1 dried red chilli (optional)

1Tbsp white balsamic vinegar

1 bunch of fresh basil

150g Cheddar cheese ( I used white gouda, use whatever you have available to you)

70g Parmesan cheese


  1. Cut aubergines into 1/4 inch rounds and place in a steamer for about 15 minutes or until soft.
  2. Meanwhile, peel onion and garlic, finely chopped.
  3. Pick thyme leaves.
  4. Heat a large skillet over a medium flame, add olive oil, onion, garlic and thyme, sautee for 10 minutes.
  5. Now tip in the tomatoes, if using fresh tomatoes, you can grate or blend them, remember to remove skins.
  6. Add balsamic vinegar and simmer until sauce has thickened and reduced , for about 20 minutes or so.
  7. Taste and season with sea salt and black pepper, add chopped basil.
  8. Preheat the oven to 200 degrees celsius.Grate Parmesan and Cheddar cheese.
  9. In an oven proof dish , spread a layer of tomato sauce across the base of dish, sprinkle with grated cheese and cover with a layer of sliced aubergines, repeat layers twice more. Finish with a layer of sauce and sprinkling of the grated cheese.
  10. Bake for 15 minutes or until golden brown and bubbling.
  11. Drizzle with extra virgin olive oil and serve immediately.
  12. Enjoy!

Love and light


Thought For The Day!

Vegan Buddha Bowl

Bursting With Health!

A Tasty Morsel!



This plant-based bowl of goodness is so delicious to eat and beautiful to look at and so easy to put together! For those of you who are not quite familiar with Buddha bowls, it’s basically a vegetarian meal in a bowl, this dish consists of a combination of healthy whole grains such a quinoa or brown rice, I used black rice in this instance , plant proteins such as chickpeas or tofu and vegetables. I absolutely love black rice, as it has impressive health benefits , I usually get it from a local Chinese supermarket, you could try health food stores as well. It is the perfect and most satisfying meal you could have for lunch or dinner and takes just over half an hour to prepare. Using black rice as a base, provides you with a wholesome gluten free meal. There are contrasting textures of the spiced crispy chickpeas, creamy avocado and fresh greens drizzled with a tang of White Balsamic Vinegar, Dijon Mustard, Lime juice and aromatic herbs.

So, why not delight all of your senses in this plant-based Buddha Bowl that’s not only beautiful but more importantly healthy , filling and nourishing!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Serves 2


  • 1 Avocado (chopped or sliced)
  • 2 small beetroot  ( steamed and cubed)
  • bundle of tender stem broccoli ( about 6 stems blanched for 3 minutes)
  • bundles of fine green beans ( about 7 each)
  •  Tear lettuce leaves or salad leaves ( I used Romaine lettuce)
  • 1/2 red cabbage (shredded)
  •  3/4 cup black rice

For the spiced chickpeas

  • 1 can organic chickpeas (drained, rinsed+patted dry)
  • 1/2 medium onion ( finely diced )
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin (optional)
  • 1 tsp olive oil
  • salt to taste ( I used Himalayan salt)


For the dressing

  • 2 Tbsp white balsamic vinegar
  • 2 Tbsp  fresh lime juice
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme


  1. While rice and vegetables are cooking, heat skillet over medium heat, add chickpeas to a bowl and  toss with seasonings.
  2. Add oil to skillet, sautee chickpeas for 10 minutes, stir frequently. If chickpeas are browning quickly, reduce the heat, if there is not much browing, increase heat. I found that 10 minutes of sauteeing chickepeas just over medium heat to be perfect.
  3. Prepare dressing by adding balsamic vinegar, lime juice , dijon mustard and herbs to a bowl and whisk until well combined. Set aside.
  4. To serve : Divide rice, vegetables, and chickpeas between 2 serving bowls. Drizzle dressing.
  5. This meal is best served fresh, although it will keep for 2 or 3 days in the fridge.
  6. Enjoy!


Thought for the day!