Tag Archives: vegetarian

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


Best beet dip you will ever taste

This recipe makes a hummus-like sauce, dip, sandwich filler, garlicky delight.


1lb of roasted beets, peeled

½ cup of walnuts

1 tablespoon of cumin seeds

1 clove of garlic

Juice of 1 lemon

1 tablespoon of sesame seeds

salt and black pepper to taste

Splash of extra virgin olive oil


Toast the walnuts in the oven at 350F for 8 or 9 minutes. In a pestle and mortar, bash up the cumin and sesame seeds. Then add the garlic and crush it together with the ground cumin and sesame. Put it into a blender with the cooked beets, splash of olive oil, juice of the lemon, salt and pepper, and toasted walnuts. Blend it all together.

Serve it on the side with salads, or with some pita bread to dip into it. The purple finished product looks beautiful and tastes incredible – Enjoy!

Your Care Plan

Walnut pesto


1 large bunch of basil leaves

Juice of 1 lemon

1 clove of garlic

½ cup of walnuts

½ cup of grated parmesan cheese

a splash of olive oil

salt and freshly ground black pepper

Fresh, fragrant basil in the farmer’s market means summer is here at last. This pesto is very easy to make and delicious with whole wheat pasta, or on grilled vegetables, or added to sandwiches. Last night I sautéed some zucchini in olive oil for about 10 minutes; then right before serving I added a spoonful of the pesto, and some cooked quinoa. Yummy, it was a quick and easy, tasty meal for supper.

To make the pesto take a large pestle and mortar, put everything into it, and bash it into a pulp. It takes a few minutes to get the mushed up texture of pesto. Alternatively you can do it in a blender or food processor. That is it! So simple, yet so tasty! 


Your Care Plan

Tom’s sweet lentil stew

This is another great recipe from my good friend Tom. He is a talented cook, always a  creator of delectable food. Enjoy his easy to make and delicious, healthy soup!

2 garnet yams

2 celery stalks diced

1 small onion diced

2 Tbs. olive oil

1.5 cups green or brown lentils

1 quart vegetable stock

1 tsp. whole cumin, ground

1 tsp. whole coriander, ground

1/2 tsp. kosher salt

fresh cracked pepper

Peel and then cut the garnet yams into 1/2 inch cubes. Dice the celery and onion. Sauté the onion and celery for 5 minutes. Add the spices and salt. Add the lentils and vegetable stock. Bring the soup to a boil. Reduce the heat and simmer for about 15 minutes. Add the garnet yams and cook for another 25 minutes or until lentils are cooked through and the yams are tender. Taste the delicious soup and adjust seasoning as you desire.

Marinated olives

  • An 8oz jar of black or green olives with pits still in place
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • 1/2 teaspoon of pepper flakes
  • 4 cloves of garlic
  • zest and juice of 1 lemon
  • 1 tablespoon of olive oil

Rinse the olives. Grind the coriander and cumin seeds in a pestle and mortar. Add the peeled garlic cloves and roughly crush them. Mix the olives, lemon zest and juice, garlic and all the spices together in a bowl and add the olive oil. Cover and refrigerate. Leave for at least 24 hours. Then you will enjoy the tastiest garlicky olives, transformed from the ordinary into a gourmet delight! Enjoy!

Thanks to Mr. Sadtler for this wonderful recipe idea.


David Millett Publications

Broccolini salad

There is lots of sprouting beautiful broccolini at my Farmer’s Market at the moment. I bought a big bagful of the lovely green shoots this week, and made a gorgeous salad with it. This amount serves 4 people.

  • 1 lb of broccolini
  • Couple of handfuls of assorted mixed greens (lettuce, spinach, baby swiss chard, arugula etc)
  • I teaspoon of balsamic and herb mustard (I used the delicious Napa Mustard Company variety)
  • 3 tablespoons of balsamic vinegar
  • 6 tablespoons of olive oil
  • Salt and freshly ground black pepper

In a salad bowl, mix together the oil and vinegar. Add the mustard, and salt and pepper. Mix it all together. Next cut off the thicker stems from the broccolini and then steam the vegetable for about 4 minutes until it is tender. Add the hot broccolini to the dressing and stir together. When it has cooled to room temperature, toss in the mixed greens and you have a really yummy easy to make salad.