Pancake Day

Since coming to North America, I eat buckwheat pancakes almost every other weekend. Given that it is Shrove Tuesday, the official day for pancakes and introspection, penance and confession, I decided to trade in my usual go-to for a more special recipe in light of this year’s pancake traditional edition.

This recipe is all too reminiscent of my childhood and when my mother would make the delicious South Indian dosa. While I am not making dosas by any means, I am invoking the spirit of them, with this savoury gram flour and brown rice crepe, filled with a masala potato mixture and served with my easy coconut chutney. It’s such a healing and nourishing dinner but has a real oomph for the occasion in question and beyond.

Masala Crepes

Get the full recipe over on The Quirky Princess…

Sweet Spring Clean

This month is really focused on spring cleaning the body inside out, don’t worry no colon cleanses here, more like liver detoxing yoga poses in the morning!

February has been rather indulgent, this weekend was no exception. Waking up today, I resembled a sugar zombie (when 70/30 ratio goes the other way) and in some serious need of healing, so kicked off the day with a cup of hot water with lemon, cayenne and honey.

I embrace my sweet tooth, it runs in the family and as there are so many delicious healthy ways to enjoy dessert there is no point in resisting, of course not that I adhered to any of those desserts over the weekend. Taking heed of that, I will finally bake some sweet-potato chocolate brownies instead of just ogling at them to keep that sweet tooth happy and wholesome.

It’s Pancake Day tomorrow, there are some yummy recipes on a number of sites, so looking forward to this healing buckwheat option for a supper in front of The Voice. I am going to be lavish with homemade chocolate superfood sauce (gently melt three tbsp coconut oil, three tbsp cacao powder, three tbsp maple syrup) and blueberry sauce (bring two cups of blueberries to boil gently with a tbsp of maple syrup and 1/4 cup of water, then blend).

Come Lent, I want to give up refined sugar, there are so many reasons not to (chocolate, cookies, Menchies) but better reasons as to why it might be worth giving the white stuff a farewell.

That is the inside spring cleaning bit and as for out, I’ve been brushing up with a lovely Aromatherapy Associates body brush, mopping up with the addition of a Dr. Hauschka muslin face cloth to my skincare routine and scrubbing up with a pumice stone on my feet, perhaps in anticipation of flip flop wearing weather.

Leaving you with some healing recipes.

Green Beauty

Sometimes you need a pick me up. Today was one of those days. Nutrient dense, this green juice fills you up and gives you a really healthy kick for the day. Avocados (the beauty fruit) are high in protein and packed with vitamins, pears have pectin in them which help to remove toxins from the body, spinach helps to boost immunity and coconut water adds incredible hydration to this smoothie. Try to have wheatgrass everyday, the potent numerous benefits of wheatgrass are incredible so it is a great addition to our daily diet. Adding orange juice delivers a hit of Vitamin C but also cuts through the richness of this green juice with some citric deliciousness.


(Will make two generous servings)

Two heaping handfuls of baby spinach
500mls coconut water (chilled)
One small ripe avocado chopped
One small ripe pear chopped
Three heaping tsp Naturya wheatgrass powder
120mls smooth not from concentrate orange juice (optional)

Blend the spinach with coconut water first on high.

Add the avocado and pear, pulse to blend.

Add the wheatgrass, pulse to blend again.

If using, add the orange juice and give it one final blend.

Drink immediately.

Tender Loving Lentils

This dhal is my go to whenever I need some healing, growing up in a Pakistani home, this was the ultimate comfort dish. Lentils are mineral rich with calcium, magnesium potassium, zinc and folic acid. In my simple recipe I flavour them with super spices cayenne, turmeric, cinnamon, cumin, coriander and nutmeg, known to have incredible healing properties. Once the water is incorporated don’t feel that you have to stand watch over it, one of the lovely things about cooking dhal is you can go do your thing while it does it’s own.


3/4 cup red lentils
1/4 cup mung beans
2 cups of water
1 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp turmeric
1 tsp cumin seeds
1/2 tsp Himalayan pink salt
3 small bay leafs
1 tbsp coconut oil
4 cloves garlic, chopped
1/8 cup ginger, grated
4 1/2 cups of water

To serve:
Brown rice (optional)

Rinse lentils and mung beans, leave to soak in two cups water.

In a small bowl mix spices and set aside.

Heat coconut oil gently in a large pan, add garlic and ginger and sauté for 1 for minute, add 2 tablespoons of the water and continue to cook for five minutes adding 2 tablespoons of water every now and again to stop the garlic and ginger from drying out.

Add spices and mix together, add 1/4 cup of the water to create a watery paste and cook for five minutes.

Stir in lentils and mung beans, coat in spicy paste and cook for five minutes.

Add two cups of water and bring to a boil.

Add two more cups of water and bring to boil again, cover and simmer for about 10 minutes.

Uncover and simmer for another 20 minutes.

Serve with brown rice.