Chimichurri Mushrooms with Poached Eggs

Chimichurri is an Argentinian herb sauce made with parsley & oregano.

- 10 g flat leaf parsley
- 10 g oregano
- Chilli
- 2 tbsp. red wine vinegar
- Sea salt & freshly ground pepper
- 200 g Portobello mushrooms
- 400 g chestnut mushrooms
- 1 tbsp. olive oil
- 2 eggs
- 100 g baby leaf salad

Rinse & pat dry the parsley & oregano.

Finely chop the parsley leaves & stalks.
Pick the oregano leaves off their stalks. Finely chop. Pop both of the herbs into a bowl.

Add chilli to the herbs with 2 tbsp. red wine vinegar.
Season with salt & pepper. Stir together. Taste. Adjust seasoning.

Rinse the Portobello & chestnut mushrooms. Halve, quarter or finely slice them.
Warm 1 tbsp. odourless coconut oil in the frying pan. Add the mushrooms. Season.

Stir & fry over a medium heat for 5-8 minutes till the mushrooms are golden.

Fill a pan with hot kettle water & bring to the boil. Turn the heat down.
Crack the eggs into cups or bowls. Gently slide them into the pan.
Pop a lid on the pan.

Let the eggs simmer gently for 3-5 minutes, depending on how hard you want your yolk.

Rinse the baby leaf salad. Arrange on two plates, mushroom and the eggs on top.
Drizzle over the chimichurri sauce.

Jó étvágyat!

Modena Lentil & Watercress Soup with Lemon Dressing

Ingredients (For 2 People)

- 1 onion
- 1 carrot
- A stick of celery
- 2 garlic cloves
- 1 chilli
- 1 tbsp. balsamic vinegar
- A tin of green lentils
- 1 lemon
- A punnet of watercress
Halve, peel & dice your onion. Wash or peel & finely dice your carrot. Wash & dice your celery.
Set a large pot over high heat. Add a teaspoon of organic odourless coconut oil. Stir in your veg. Season well. Lower heat. Cook a few minutes, till just tender.

Peel & chop your garlic. Finely chop a bit of your chilli. Add it to the veg.

Add the balsamic. Let it cook into the veg a bit. Drain lentils. Add them. Fill the twin 2/3 times with boiled water.
Bring to the boil.

Crush a few lentils with the back of a spoon to help thicken the soup. Lower the heat. Simmer for 10 minutes.

Grate the lemon zest into a bowl. Squeeze in 3 tbsp. juice.

Add 3 tbsp. olive oil & a pinch of Pink Himalayan or sea salt. Whisk till creamy. Set aside.

Season the soup to taste. Discard any tough watercress stalks.

Swirl the watercress leaves through the soup right before serving.

Finish with a drizzle of the lemon dressing & slices from the rest of your chilli, if you like. 

Bon Appetite!

Tunisian Red Pepper Soup

Ingredients (For 2 People)

- 2 red peppers
- 2 red onions
- A punnet of cherry tomatoes
- 2 garlic cloves
- 1 tsp. ras el hanut:
(North African Mix of Spices: paprika, cumin, ginger, coriander, cassia, turmeric, fennel, allspice, cardamom, dill seed, galangal, nutmeg, orris & spices)
- 500 ml boiling water or stock
- A handful of mint
Preheat your oven to 200C/Gas 6. Place a roasting tray in the top shelf to heat up.
Cut your peppers into 3 cm thick slices, discarding the seeds, stem & white bits. Peel & quarter your onions.
Tumble this veg into your warmed roasting tray, with the tomatoes & garlic cloves (left whole with their skin). Gloss with olive oil. Season well. Roast for 25 minutes or till tender & charred around the edges.
Strip the roasted garlic cloves from their papery skins. Add all veg into a blender or food processor/or not (as I did it) with the water or stock. Add the ras el hanut & a small handful of mint. Blend till smooth or cook it for 5 minutes.
Adjust seasoning & spicing to your liking.


– 2 cups pitted dates
– ¾ cup raw cacao powder
– 1 cup unsweetened shredded coconut or coconut chips
– 1 tbsp. honey
– 1 tsp. sea salt

Raw Chocolate
1 packet of organic cocoa butter
1/2 cup organic (odourless) coconut oil
1/2 cup organic raw cocoa powder
For sweetening add organic honey or stevia
For flavouring add crushed nuts, chilli, goji berries, raisins or dates

Boil water in a pan & rest a heatproof dish on top of the pan.
Melt the cocoa butter in the heatproof dish.
Add cocoa powder and stir slowly.
Add a quarter (or less) teaspoon of Stevia.
(Too much Stevia can make it taste bitter).
Add rest of the ingredient as you wish.
Let it cool & put it in freezer until it sets.
Enjoy! ;)


No oven preheating needed!

Line an 8×8 baking tray with parchment paper.

Process dates, cacao powder, ¾ cup coconut, honey, salt, and 2 tbsp. water in a food processor until smooth
(you’ll have to scrape down the sides a few times).
Press mixture firmly into prepared pan.

Process the remaining coconut in a food processor or coffee grinder until fine.

Scatter the coconut over the top of the bars and press it in until it’s adhered.
Chill in the fridge until firm. This recipe makes 12 bars and can be stored for 2 weeks in an airtight container.