Spicy Vegetables in Coconut Sauce

900g fresh vegetables of your choice (broccoli, cauliflower, carrots, beans, mange tout etc.)
570ml coconut milk
1 chopped onion
50g creamed coconut
Himalayan crystal salt
2 cloves of garlic, smashed and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 or 2 chillies, seeded and chopped
1 tbsp grated lemon peel
3 tbsp lemon juice
2 tbsp coarsely ground Brazil nuts
To Garnish:
3 tbsp fresh chopped coriander
1 tbsp sesame seeds


Place prepared vegetables, coconut milk and 1 tsp salt into a saucepan.
Bring to a boil, reduce heat and simmer until vegetables are tender (a few minutes.)
Dissolve creamed coconut into 50ml water in a small pan and simmer.
Put onion, garlic, spices, chillies and lemon peel in a blender and mix until smooth, adding a little coconut milk from the pan of vegetables.
Add the above paste to the coconut cream and cook slowly until it thickens.
Stir the paste, lemon juice, and nuts into the vegetables.
Pour into a serving dish, garnish with coriander and sesame seeds.
Serve with steamed vegetables, brown rice and green salad.

Tropical Fruit Kebabs with Mango Coulis

2 kiwi fruit
½ pineapple
1 papaya
2 bananas
300ml unsweetened tropical fruit juice
For the coulis:
1 large or 2 small ripe mangoes
1 tbsp agave nectar or barley malt syrup (optional)

Peel fruit and cut into bite size pieces.
Soak for 30 mins in fruit juice.
Thread 1 piece of each fruit onto 12 skewers.

To make the coulis:
Puree the mangoes, sweeten to taste if desired.
Pour the coulis on to plates and place skewers on top.

Miso Soup

Miso Soup

2 tbsp red miso (fermented soya paste)
½ litre water
1 small strip of konbu/wakame (seaweed)
To garnish:
Chopped watercress, 2 -3 spring onions, cubes of tofu

Mix the miso with the water, add kombu or wakame and simmer gently for 10 minutes.
Garnish and serve.