Month: January 2019


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Now full disclaimer here guys. I can’t lay claim to making those incredibly roti’s all by myself. I used my trusty new Rotimatic Machine to try my hand at whipping up some healthy ones.

I used just Extra Virgin Olive Oil, wholemeal flour and water. The machine mixes it together in the right proportions, kneads the dough and even cooks the roti to your desired thickness (I like mine thin). It’s incredibly clever and SO much healthier than your usual takeout. I love that I’m in total control of the ingredients too. There’s so many unhealthy versions out there at restaurants and take-outs. No hidden additives, chemicals, or preservatives. YES! It also works with gluten-free flour for sensitive tummies AND even makes pizza bases. Blown away. Okay, before I get any more excited, let’s keep it simple with those Roti’s to begin.

Traditional Indian Roti

  • Wholemeal Flour
  • Olive Oil
  • Water

Cooked in the Rotimatic. If you’d prefer to make these by hand, just be prepared to take a little while longer.

To turn these beautiful hot roti’s into something more substantial, I firstly made a traditional cucumber pickle.

Quick Cucumber Pickle:

  • 1 cup water
  • 1/3 cup vinegar (white, apple cider, and rice wine all work)
  • 2 tsp good quality sea salt
  • 2 cups thinly sliced cucumbers

Just ensure the cucumbers are submerged in the pickling water and stick them in the fridge until you’re ready to eat. Add a few drops of liquid stevia if you like a bit of sweetness in your pickle.

Turmeric Yoghurt:

  • 1/2 cup plain unsweetened yoghurt
  • 2 tsp turmeric powder
  • 1/2 tsp Sea Salt

Mix well and set aside.

Curried Chicken:

  • 1 cooked chicken breast, cubed
  • 1/2 cup yoghurt
  • 2 tsp chilli powder
  • 2 tsp curry powder
  • black pepper and salt to taste

Mix all the ingredients together until the chicken is well coated.


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I think we have all seen the Snickers ad with the infamous tagline – “You’re not yourself when you are hungry”. Well, this smoothie recipe will definitely fill the deepest of pits of stomachs without the nasties and added sugar.


  • 1 tsp sugar-free chocolate sauce or melted dark chocolate
  • 1/2 cup ice cubes
  • 1 scoop vanilla protein powder (optional)
  • 1 tsp cacao
  • 1 tbsp natural peanut butter
  • 3/4 cup milk of choice (I love almond milk)
  • 1/4 tsp sea salt flakes
  • 1 tsp vanilla extract
  • 3/4 cup milk of choice


  • 1 tsp crushed peanuts
  • 1 tbsp sugar-free chocolate chips


  1. Blend together all the ingredients until smooth aide from the chocolate sauce.
  2. In a glass, drizzle the chocolate around the side using a teaspoon and tilting the glass whilst rotating it to get drizzle all the way around.
  3. Pour the shake into the glass, and top with chocolate chips and crushed peanuts.
  4. Enjoy immediately.

 Tip: if you want that caramel flavour, add 1 Medjool date or a 1 tsp mesquite powder for a sugar-free substitute.


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Who LOVES carrot cake? Admittedly, I’m ALL ‘bout that frosting, but still. This smoothie bowl is equally as yum and who says that coyo can’t be frosting?



  • 1 tbsp almond butter
  • 1/4 tsp all spice
  • 1/4 tsp ground ginger
  • 2 tbsp coyo or plain dairy yoghurt
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen zucchini or squash (I used yellow squash)
  • 1/2 cup frozen coconut chunks
  • 1 large carrot, chopped
  • 1 scoop vanilla protein (optional)
  • Handful of ice


  1. Blend until smooth in a high-powdered blender.
  2. Top with additional nut butter, yoghurt, chia seeds, walnuts and cinnamon.