Immune boosting mixed vegetable soup

Delicious, so light, so simple and so satisfying! The use of frozen spinach, garlic, fresh lemon juice and fresh ginger make this low cal mixed vegetable winter warming soup, the perfect immune booster! Reminder for those on my 21 day challenge program phase 1, to leave out the peas and quinoa until phases 2 and 3.

LLWL Programs – Phase 2

Serves 3-4


1 small white onion, chopped small

1 thumb ginger, chopped small,

Two cloves, garlic, chopped small,

1 cup, butternut squash, chopped small

1 tablespoon of extra-virgin olive oil

1/2 cup of frozen peas

1 cup of frozen spinach

1/4 teaspoon each of the following spices;

Ground turmeric.

Ground ginger

Cayenne pepper


1 litre of water

2 tablespoons chopped parsley

Juice of 1/2 lemon

1 small white onion, chopped small

1 thumb ginger, chopped small,

2 cloves, garlic, chopped small,

1 cup, butternut squash, chopped small

1 tbsp of extra-virgin olive oil

1/2 cup of frozen peas

1 cup of frozen spinach


Cook quinoa as per package instructions.

  1. Heat sauce pan with olive oil and sauté onions, garlic and ginger for 2 to 3 minutes.
  2. Add all spices and 2 tablespoons of water and cook spices until fragrant.
  3. Add 1 litre water, butternut squash, bring to the boil, cover and cook for 10 minutes.
  4. Add spinach, peas and lemon juice and cook for a for the five minutes.
  5. Add half a cup of quinoa to your bowl and cover with desired amount of soup.
  6. Garnish with parsley and serve warm.

OMG Turmeric Blend

OMG is a perfect nutritious, superfood golden latte that tastes delicious and is packed with all the health benefits turmeric provides. From sourcing the ingredients and creating the unique blend, to packaging every sachet, the brand is a passion-project that is run by Angela Bishara herself. She is set on a mission to spread the healing qualities of the golden mix, transforming the lives of people with health conditions and those wishing to support their immune system.

She was inspired to create OhMyGold, after discovering a way to relieve her painful symptoms from reactive arthritis and Hashimoto’s. The remarkable benefits of turmeric and its presence in her daily diet, proved life altering. Unable to source a quality blend in the local market, she quickly recognized the need for an organic, vegan, non-additive, and versatile product that would taste good and could easily be added into beverages or food of choice.

Read more about Angela and order this wonderful product through her Instagram page

Goi Rice Paper Rolls

We are lovers of quality gourmet food which is mainly served in fine-dining sit down restaurants but unavailable “on-the-go”

Out of frustration to satisfy our culinary cravings we set out on a mission to build the world’s first “Fast Gourmet” street food concept. Born in Dubai.

At GOI we re-defined the way gourmet food is created, sold and presented by de-constructing gourmet food and re-constructing it in the form of healthy rice paper rolls.


Website / orders:
Instagram and Facebook: @goigourmet

Vegan Thai Tempeh Salad Jar Recipe

This High Protein vegan Salad Jar is a wonderful combination of sweet, savory and tangy which will leave you and your guests super satisfied!

Salad jar recipes are my all time favorite HACK to help you save time in the kitchen so that you are free to spend more time with family and friends.

They can last for 3-5 days in the in fridge depending on the ingredients and how they are stacked.

Here are my Tips for making them taste delicious and last longer….

🍋 Always add your dressing at the bottom and your leaves on the top. That way your leaves don’t get all soggy. 😌

🥔Next add your veggies that don’t contain as much water, like beans and veggies containing more starch.

🍤Then add your protein and grains.

🥑 Additional fats or toppings like avocado and nuts last.

I prefer to leave out ingredients such as fresh onion (as I believe they should be used when cut) and add more flavour with ginger and garlic through my salad dressings.

Serves 1

Prep time: 15mins

Cook time: 15mins

For the Tempeh

200gr Fresh Tempeh

2 Tbsp. Coconut Amino

1Tbsp. Avocado Oil

1tsp garlic powder

1 tsp pink salt

For the Salad Jar

100gr cup Cooked Tempeh, cooled.

1 cup cooked Brown rice, cooled

1 cup cooked Edamame, cooled.

1/2 cup grated carrot

1 cup chopped white cabbage

1 cup baby spinach

1 bulb chopped spring onion (greens only)

Handful of coriander

For the Dressing

2 Tbsp. Unsweetened Organic Smooth Peanut Butter

Juice of 1 Lime

1 Tbsp. raw honey

1 Tbsp. water

1 bulb minced fresh garlic

1/2 thumb minced fresh ginger


Shake well and leave to develop for at least 15mins before adding to the jar.

1. To Prepare the Tempeh – Chop the tempeh into cubes. Add Coconut Amino, Olive oil, Garlic powder and salt to a bowl and pour over Tempeh. Marinate for 1-2 hours for best flavour. (Optional)

Add to Air frier or roasting pan. Cook for 10/15 mins turning half way (160c degrees in airfrier/190C degrees in oven)

2. Prepare the Brown rice as per cooking instructions. Leave to cool.

3. Next Prepare your salad dressing, adding all ingredients to a Mason Jar. Shake well and leave to develop in the fridge.

4. Prepare all the other Salad Jar ingredients and before stacking make sure that everything has had time to cool.

5. Start by layering your salad with the dressing on the bottom, next add your edamame, carrots, tempeh, rice, leaves and toppings.

Enjoy within 3-5 days! x

Vegan Green Tahini Salad

This Vegan Spring / Summer Salad is a nutritious and delicious balanced meal in one bowl. It will leave you super satiated, and with the addition of Higher-fiber ingredients, a little Healthy Fat and Protein you’ll be getting a slow release of energy keeping you full for hours! ❤️

Although this salad may look super fancy 🤩 my ‘1 cup’ recipe is super easy and can be made in under 20mins if using an air fryer!

#saladrecipe #greenbeauty #saladbowl #airfryerrecipes #yummy #healthyfood #healthyrecipes #easyrecipes #prettyfood #tahinidressing #tofurecipes #saladideas #saladinspo

Ingredients – Serves 2

Prep Time: 10mins

Cook Time: 20mins

This is so easy to make and an absolute winner for a crowd pleaser!

1 cup of butternut squash

1 cup of cauliflower florets

1 cup of drained cooked chickpeas

1 cup of tofu

2 cups – Green leaves of choice (I used green Chard)

1. Add butternut and cauliflower to a steamer or microwave in a glass container with lid for 4-5mins.

2. I added, salt and pepper to my part steamed butternut and cauliflower and finished in the air fryer on 160c degrees for 10mins. (You can also roast in oven for 30 mins)

3. Add 1/4 tsp Paprika and 1/4 tsp onion powder to the chickpeas and cook in air fryer on 160c degrees for 10mins.

4. Add 1 bulb minced garlic with 1/2 onion powder + 1 tbsp. olive oil for the tofu in on 160c degrees for 10mins.

5. Have some fun layering each ingredient starting with some green tahini dressing at the bottom, add green leaves of choice!

To Garnish top with some kale cress and purple basil for that wow factor!

For the dressing

Add to a blender:

1 cup parsley

1 cup kale

1 garlic bulb

1/2 lemon (rind and pips removed)

1 tbsp. honey

2 tbsp. tahini

2 tbsp. Extra Virgin Olive oil

2 tbsp. water

Dairy and Gluten-Free Sticky Date Donuts

When I started to think about the perfect sweet afternoon treat, or a Dairy Free addition to the Iftar table, I wanted to create something that was packed with protein and a little similar to the traditional ‘Syrup soaked’ Turkish treats that we savored growing up! 🙂

One of my favorites was the Revani Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup. Absolutely delicious and so sweet that a small helping was more than enough!

So when I came up with this Sticky Date Donut, I wanted to create a DF and GF alternative, that looked not only inviting but after just 1 piece, you’re left with enough flavour and richness that going back for seconds may just happen the following day! 🙂

Let me know your thoughts in the comments below xx

High Protein Dairy and Gluten Free – Sticky Date Donuts


Makes 12 Donuts

Prep time: 15mins

Cook time: 25mins

2 cups dates (chopped and soaked in boiling water)

1 cup boiling water

¾ cup chickpea flour

1 cup almond flour

¾ cup organic coconut sugar

½ cup raw organic coconut oil melted

1 teaspoon vanilla extract

1 tsp nutmeg

2 eggs

1/2 tsp bicarbonate of soda

1/2 tsp baking powder


  1. Preheat the oven to 160°C Fan/180°C and grease your mini donut pans.
  2. In a large jug or bowl add your dates and pour over the boiled water, leave to soak while you prepare the mixture.
  3. Add the egg, coconut oil, sugar mix with a whisk thoroughly to combine.
  4. Next add the dates, you’ll notice they will have plumped up, and broken down a little.
  5. Slowly add in the chickpea and almond flours, bicarbonate of soda, nutmeg and stir with spatula until combined.
  6. Spoon into your donut pans.
  7. Pop into the oven for 20-25mins.
  8. To test if the donut is ready, insert a toothpick, if it’s ready it will come out clean, they will also be bouncy to the touch.

Best eaten warm, can also be reheated for 30 seconds in the microwave 🙂

For extra sweetness and stickiness – Melt some vegan butter in a pan and add some maple syrup. Stir for just 1-2 minutes before pouring over donut.

Serving Size: 1 Donut without extra syrup

Nutrition Facts:

Cal: 244

Carbohydrate: 25.5 g

Fat: 12.4 g

Protein: 5.1 g