Tag Archive for: recipe

Sweet Potato – Turmeric Soup

Sweet Potato – Turmeric Soup

This lovely warming soup is a great winter warmer filled with goodness!


3 large sweet potatoes

1 large onion

2 celery sticks

2-3 cloves garlic

2 tsp tumeric powder

1 tsp paprika powder

1 – 400g can/container chopped tomatoes

2 tbsp olive oil

2.4 litres water



Add the olive oil to a large pot, place on stove top on medium heat.

Chop the onion & celery and add both to pot. Soften onion for about 10 minutes then add chopped garlic, turmeric, paprika and cook for 2 minutes.

Chop sweet potatoes into small chunks, add to pot with tomatoes and water. Bring to a boil and then turn heat down a bit to simmer for 25-30 minutes until sweet potatoes are soft.

Turn stove off and mix soup with a stick hand mixer or cool soup and add to a blender to mix.

Reheat soup on stove top on low if needed and serve.

Pumpkin & Banana Loaf

Some of you may have already tried my chocolate banana loaf….This is a lovely modification to include pumpkin!

The result is a dense, moist gluten free loaf.


2 ripe bananas
398ml can pumpkin (no sugar added)
2 eggs
8 Tbsp maple syrup
6 Tbsp melted Coconut Oil
1 tsp vanilla

1 cup gluten free flour (Dove is great)
1 cup of ground almonds
1 tsp baking powder
1 tsp baking soda
pinch of salt (Pink Himalayan Salt if possible)
1/2 cup good quality cocoa


Preheat oven to 180C.

Mash bananas in a bowl, then add eggs, can of pumpkin, maple syrup, vanilla, coconut oil and mix with hand mixer.

Drop in flour, baking powder, salt & ground almonds. Mix with a wooden spoon or similar by hand. Be sure to mix only until all ingredients are combined. Your batter should look quite wet. Gluten free flour makes recipes a bit more dry so if batter looks dry add in a few more tablespoons of melted coconut oil.

Use two loaf tins for baking. Line with baking paper.

Bake for 50 minutes.  Check loaves with a knife to see if fully baked.  If knife has wet cake on it bake for 10 more minutes.

Homemade mayo recipe

Here is recipe for home made mayo from my Belgian father’s family.

“This is an old family recipe from my Dad’s Belgian roots.  These aren’t exact quantities as you need to feel your way but it is a straight forward way to make healthy homemade mayo.


Ingredients & method:

  • 2 egg yolks room temperature & 1 tsp of Dijon mustard (place in a bowl for mixing).
  • Add a pinch of salt & pepper.
  • Start mixing at high speed with a hand mixer
  • Drip in a few drops of either good quality canola or olive oil. The former tends to make a bit thicker but go with your preference.
  • At intervals keep dripping in drops of the oil until you see the mixture start to thicken up. At this point you can add more of the oil each time.
  • Keep adding oil at the intervals until you have an amount of mayo you would like.  I usually end up with about a cup or more.
  • Right at the end pour in a splash (about 2 tbsp) of white vinegar. This gives you a little edge of taste.

Enjoy this with fish or other meats, crudités or on a salad. The French Canadians would have this with their home made French fries.”