•• Cauliflower soup ••



– 1/2 cauliflower, floreted
– 3 tbsp coconut oil
– 1 garlic clove, finely diced
– 3 cups water
– 1 tbsp turmeric
– 1 tbsp ginger
– 1 tbsp fresh chilli, chopped
– 1 can coconut cream
– sea salt and pepper to taste
– 1 cup mushrooms, chopped
– 1 cup zucchinis, chopped
– 1/2 cup quinoa, cooked

1. Preheat oven to 180°C.
2. Coat cauliflower in a couple of tbsp of coconut oil and roast for 20-30 minutes or until lightly golden.
3. Heat remaining oil in a large sauce pan over a medium heat.
4. Add garlic and sauté until golden.
5. Add water, roasted cauliflower, herbs and spices. Bring to the boil then simmer, covered, for 10 minutes.
6. Meanwhile heat oil in a pan, add mushrooms and zucchinis and sauté until golden.
7. Remove the cauliflower mix from heat and set aside to cool slightly.
8. Blend until smooth and return to pan, add coconut cream and heat slowly until hot.
9. Serve in a bowl with quinoa, mushrooms and zucchinis on top.


— very low in calories (26 calories/100g)
— rich in health-benefiting antioxidants and vitamins
— low in fat and cholesterol
— florets contain about 2 g of dietary fiber per 100 g
— contains several anti-cancer phyto-chemicals
— immune modulator, anti-bacterial and anti-viral agent
— excellent source of vitamin C
— contains good amounts of many vital B-complex groups of vitamins

•• Almond – Citrus – Rhubarb – Cake ••


  • 2 large oranges, washed
  • 250 g almond meal
  • 6 eggs
  • 1 tsp baking powder
  • 200 ml rice malt syrup
  • zest of 1 lime
  • 4 stalks of rhubarb, washed and cut in 5 cm pieces
  • 1 tbsp coconut flour, to sprinkle on top


  1. Place the oranges in a large sauce pan full of warm water and boil until the oranges are tender, about 1,5 hours.
  2. Drain the oranges and cool slightly before roughly slicing. Put them in a large food processor and process until smooth.
  3. Add the remaining ingredients except for the rhubarb and process until just combined.
  4. Pour the mixture into a greased pie pan or spring form pan and place the pieces of rhubarb in a pattern on the cake.
  5. Bake in a preheated oven at 180°C for 60-75 minutes or until golden.
  6. Sprinkle the cake with a little bit of coconut flour.

I love this cake! It’s full of flavour, it’s moist and it’s somewhat healthy. Don’t worry about the bitterness of the oranges. The skin loses a large amount of it’s bitterness during the cooking process.

I didn’t bake this cake for my son Noah essentially but he just had a little piece after lunch and absolutely loved it.