Flat bread Pizza with potatoes, cashew sauce, garlic and rosemary

An easy, comforting, heart-warming pizza, with amazing ingredients that will make you feel fantastic.

Make cashew sauce by blending the soaked cashews, lemon juice, garlic powder, onion powder, paprika and salt. Add a drizzle of water if needed. You are looking for a crepe-style liquid.

Grab a flatbread or tortilla and spread the cashew sauce. Add the thinly sliced potatoes and top with some rosemary and freshly cracked pepper.

Put it preheated oven at 200ºC and bake for 20 minutes.

Add fresh rosemary on top and enjoy!

Ricotta, Tomato and Basil Toast

A very cheap,  and cheerful appetizer. Simple ingredients, fantastic flavour.


Toast the desired slices of bread.
Spread the Ricotta on the toast.

Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.

Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.

Finish your toast with a few drops of lemon juice on top.


Red Pepper and Tomato Sauce

A nourishing, hearty and delicious sauce that can be used in pasta, rice and much more.


This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.

You can strain the sauce before using it.



Garlic Pasta

A truly delicious garlic pasta dish for a cold spring’s night.


Cook your favourite pasta according to the instructions.

In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.

Soak the cashews in hot water for at least 30 minutes and steam the potatoes.

Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley.  Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.

Coat the pasta with the sauce and enjoy

Tomato and Red Pepper Spaghetti

The easiest, super flavourful and healthiest tomato sauce for pasta.


Cook the pasta following packet directions.

In a pan, heat up some oil and add the chopped onion and garlic while the oil is still warm, once cooked add the chopped tomato, sun-dried tomatoes,  and red pepper, add a splash of water and let simmer until soft and cooked. If you need more water just keep on adding until you feel it is the right amount and you will get the right consistency you like.

Turn the heat off and add the chopped basil leaves, season with salt and mix everything in.
Let cool for a bit and put the sauce in a blender. Blend until desired consistency.

Pour over the spaghetti and serve.

Sweet Potato Gnocchi with Cashew Cheese Sauce

For now, cooking is all about comfort. Feed your soul


  1. Steam your sweet potatoes. Once cool enough, remove the skin and pass them through a potato masher
  2. Combine the salt and 2 cups of flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
  3. Add the sweet potato mash into the well.
  4. Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
  5. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges.
  6. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.


Blend the cashews, arrowroot, onion powder, garlic powder, lemon juice, paprika, sea salt and water until smooth. Pour into a small saucepan and whisk on medium-high heat until it gets thick. Add the sauce to the cooked gnocchi

Lentils and mushrooms Bolognese

Cook the lentils. I usually soak them for 12 hours, but when I forget, I simly soak them for a few hours in boling water.

Befor cooking, drained them and add to a pot with salt, cumin cumin powder, ¼ onion and 2 cups of water.

Cook the mushrooms. I wash and cut them. In a pan add oil, add the mushrooms, salt and let cook. Put them aside.

In a hot pan with oil, add the celery chopped in small pieces, same as the carrot, onion and tomato. Once the vegetables are soft I puree them in a blender. If needed add a splash of water or bone broth. Trasfer the puree back to the pan and let simmer.

Take a smaller pan and add a drizzle of oil, add chopped onion. Once it is cooked take the pan off the heat and add the paprika and stir. Add the puree and let simmer. The sauces will thicken.

Taste to adjust with salt or sugar if needed. The sugar will balance the acidity.

Once it simmered for 5 minutes add the mushrooms and lentiles and stir.

Cook your favourite pasta and add the sauce. Enjoy!