Spicy Pumpkin & Carrot Soup



  •  500g Kent Pumpkin- diced
  • 3 carrots – diced
  •  Two stems of spring Onion chopped
  • 1 clove garlic chopped
  • 1/4 cup fresh chopped coriander
  • 1 teaspoon of dried vegetable stock or 1/4 cup homemade stock
  • 1 fresh chilli  chopped finely or 1/2 teaspoon dried
  • 500ml water
  • 100ml coconut milk
  • pinch of sea salt
  • pinch cracked pepper
  • 1 tables poon grass fed butter
  • Natural or Greek Yoghurt


Tofu- sliced and pan fried .

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Amaranth Thyme Porridge

Ingredients thumbnail_IMG_3478

1/2-1 cup  Amaranth

2-3 cups of water or almond milk or choice of milk ( May use half half – experiment with what you like)

1/2 – 1 Banana  depending on size

1-2 dried  figs ( if you have fresh use fresh)

1 Tablespoon crushed almonds. cashews, brazil or Nuts of choice- No peanuts

2  Medjool   fresh dates

1-2 sprigs of FRESH thyme

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Carrot Fritters

Screen Shot 2018-08-22 at 9.27.23 amINGREDIENTS
large eggs
Kosher salt and pepper
12 oz. carrots (about 3 large)
1/4 c. panko bread crumbs/ gluten free BC / Polenta/Buckwheat Flakes /Quinoa Flakes 
scallions, thinly sliced
red chile, seeded for less heat and thinly sliced
1 c. fresh cilantro
2 tbsp. fresh lime juice
3 tbsp. olive oil
2 oz. feta cheese, crumbled
Green salad, for serving


  1. In a large bowl, whisk together the eggs and 1/2 teaspoon each salt and pepper.
  2. Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile, and cilantro.
  3. In a small bowl, combine the lime juice, 1 tablespoon oil, and remaining scallion.
  4. Heat a large cast-iron skillet over medium heat, then add 1 tablespoon oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
  5. Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.

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You may have heard of the term “deadly nightshade” referring to a plant called belladonna, which was used as a poison in ancient times.
The Latin name for this family of plants is Solanaceae, because all of them produce an alkaloid compound called solanine.

Solanine is concentrated in the leaves and stems, and that’s one of the reasons we don’t eat those parts of the plants, it is a chemical which can cause symptoms of poisoning in humans if ingested in large quantities.

A big salad of tomato or potato leaves might actually contain enough solanine to give you an upset stomach.

Perhaps you’ve also heard that potatoes with sprouting eyes are poisonous. That’s because potatoes that have started to sprout or have developed a greenish tint to their skins are often higher in solanine.  It’s best not to eat them.

Did you know they are inflammatory? Lesser known are the commonly eaten vegetables in the same nightshade family.
They aren’t deadly, but they contain enough toxins to cause inflammation in some people, particularly those with an autoimmune disease.
According to the Arthritis Foundation  the belief that eating nightshade vegetables worsens arthritis is a myth. They claim people with arthritis may benefit from the high nutrition content in nightshades.
View research paper : “Pigmented potato consumption alters oxidative stress and inflammatory damage in men.”
Problems with nightshades are mostly seen in Caucasians and is mostly genetic.
Often, we don’t realize just how much, until we stop eating them:

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