Tag Archives: healthy food

Jubus Crackers

These delicious crackers will sustain you for hours. They are tasty packed with seedy goodness. This quantity makes around 12 crackers.


1 cup rolled oats

3/4 cup of pumpkin seeds

1/2 cup of sesame

1/3 cup of sunflower seeds

3 tablespoons of poppy seeds

3 tablespoons of chia seeds

3 tablespoons whole wheat flour

1 teaspoon of salt

4 tablespoons of olive oil

3/4 cup of water (at room temperature)


Pre-heat the oven to 375F

Mix the seeds, flour and salt together in a bowl. Add the oil and the water.  Mix together and leave for 10 minutes.

Press into the cookie cutter
Press into the cookie cutter

Line 2 baking trays with greaseproof paper or a silicon mat.

Using a cookie cutter and spatula, press enough mixture to make ¼ inch thick flattened cracker.

Repeat until all the mixture is used.

Repeat the process
Repeat the process

Cook for 15-20 minutes then carefully turn over the cracker to cook the other side for another 15- 20 minutes.

Once cool these sustaining crackers are good with butter and cheese, or just by themselves. Enjoy!

Almond Crust Pizza

Almond crust pizza for 2 people


3/4 cup of almond meal

1 large egg

Salt and black pepper

Optional herbs such as teaspoon chopped fresh rosemary, sage or oregano

A tablespoon of olive oil

For the topping

1 onion chopped

2-4 cloves of garlic crushed

1 tablespoon tomato puree

2 tomatoes chopped

Salt and black pepper

Mozzarella or parmesan cheese


Pre-heat the oven to 325F. Mix together the crust ingredients in a bowl. Line a baking tray with parchment paper and grease it with some olive oil. Spread out the pizza crust mixture to about 8 inches in diameter and about ¼ inch thick. Bake in the oven for about 10 minutes.

Meanwhile sauté the onions and garlic for about 10 minutes until they are soft, add tomato puree and cook for a few more minutes before adding the chopped tomatoes. Cook for another 5 minutes to soften up the tomatoes.

Then assemble the pizza with the tomato sauce, cheese as desired, and any other toppings of your choice.

Bake the pizza for 15 minutes. Serve and enjoy!

Photo credit: John Buss


Oat macaroons


1 cup of plain yoghurt
2 cups of rolled oats
2 teaspoons of baking powder
2 tablespoons of sesame seeds
½ cup of desiccated coconut
¼ teaspoon of cinnamon
½ cup of dried fruits of your choice – raisins, dates, dried apricots etc., chopped if needed
1 egg
2 tablespoons of sunflower seeds or other seeds (optional)
2 tablespoons of almond oil (or other vegetable oil)


Preheat the oven to 350F. Mix everything together in a bowl. Spoon out the cookies onto a baking sheet lined with parchment paper. Bake for 20 minutes.

These cookies have no added sugar, and they are very tasty.


Cauliflower and lentil soup

Serves 4

  • 1 ½ cups red lentils
  • 2 tablespoons of olive oil
  • 1 large yellow onion, chopped
  • 3 cloves of garlic, crushed
  • 1 chili pepper, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon freshly toasted and ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 3 cups hot water
  • 3 teaspoons white miso
  • 1 head of cauliflower, trimmed and broken into bite-sized florets
  • salt and freshly ground pepper, to taste

Put the olive oil, onions, garlic, chili, and spices in a large saucepan and gently soften the onion for about 10 minutes. Add the cauliflower. Mix the miso into the hot water and then pour the miso mixture into the pan. Add the red lentils. Simmer gently for about 15 minutes until the cauliflower and lentils are soft.

Enjoy the delicious soup!


Hazelnut & Manchego Pesto

My farmer’s market is full of fresh herbs at this time of year, and one of the most delicious summer herbs is basil. You can add the leaves to salads, and they are amazingly delicious with tomatoes. Best of all you can make pesto and serve it with roasted vegetables, or whole wheat pasta, or with beans, or in sandwiches – the uses are almost limitless. This pesto is a slightly different version from the traditional which uses pine nuts and parmesan, and it is super tasty.


1 large bunch of fresh basil, washed and picked from the biggest stems.

2 cloves of garlic

1/2 cup roasted hazelnuts (if you need to roast them put them on a baking sheet in the oven at 350F for 10 minutes)

4 tablespoons olive oil

Juice of 1 lemon

4 oz aged manchego cheese (sheep’s milk cheese from Spain)

freshly ground black pepper and salt to taste


Put everything in a food processor and whizz together until it’s a smooth paste.

That’s all folks! Very simple and super yummy. You can adjust the taste by adding more or less of any of the ingredients you like.



Delicious Soda Bread

This bread is the easiest to make and delicious to eat.

The recipe uses whole wheat flour, which is good because it contains fiber. The average person only gets about half the recommended amount of fiber each day (30g/day), so we need to increase our intake of high fiber foods like whole grains, beans, fresh vegetables and fruits.

Dietary fiber is fabulous because it helps to keep your bowels healthy, helps you maintain a healthy weight, helps slow the absorption of sugar, and even lower LDL (bad) cholesterol.


1 1/2 cups of whole wheat flour

1/2 cup of oat flour

2 tablespoons of sunflower seeds

2 tablespoons of pumpkin seeds

2 tablespoons of sesame seeds

1 tablespoon of fennel seeds

2 teaspoons of bicarbonate of soda

1 teaspoon of salt

1 cup of plain full fat yoghurt

1/2 cup of milk


Oven temperature 400F


Mix all the dry ingredients together in a bowl, make a well in the center. Mix together the yoghurt and milk and pour them into the dry ingredients, stir everything together to a soft dough. You may need to add a little more milk. With your hands, gently bring the dough together.

Put the dough onto a floured baking sheet. Sprinkle some sesame seeds on the top. Bake in the oven for 45 minutes.  When it’s done the loaf should sound hollow when you tap the underneath.

This bread is best on the day you make it, when it is still warm spread with butter and enjoy.