Fruit Crumble

peach crumble

Crumble is so easy to make, and even easier to eat.  I can’t seem to get a picture of it before it gets eaten. I just chuck some canned fruit into the base (fresh fruit can be used too, I just add some cinnamon, and a tiny bit of raw sugar). Fruits that work well include peaches, pears, apples, berries, and pineapple. The fruit canned in juice are preferable to ones in syrup, as they have a heap less sugar. The topping is made from oats, coconut and a bit of flour (gluten free option – use only coconut with gluten-free flour) and raw sugar mixed with oil/margarine/butter, cinnamon/mixed spice and a pinch of salt.

Topping: (make larger/smaller according to size and taste)

1 cup oats

1/2 cup shredded/dessicated coconut

1 pinch salt

2 heaped tablespoons of flour (wholemeal/atta/stoneground if possible)

1 tsp cinnamon/mixed spice

1/4 cup raw sugar

1/4 cup oil/marg/butter

Mix it all up, chuck it on top and bung it in the oven at a moderate temperature until it looks nice and golden brown. Best served warm.



Celery and Tofu Salad

celery tofu salad

I love this combination with fried marinated tofu, tossed in celery salad and a bean mix. It is really great garnished with something crunchy – like crunchy noodles or roasted sunflower seeds. ‘Mr Chile’, (my husband) introduced me to the proper way to make celery salad.  He cuts off the tough outer skin from all the stalks (only from the outside of the stalk, not the concave part/inside), then finely slices the celery and dresses it with olive oil, lemon and salt (fresh crushed garlic optional). It is a delicious, crunchy salad that combines so well with other healthy proteins.  It is also wonderful with avocado 😉


Strawberry Smoothie

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Who can beat a strawberry smoothie? I only use four ingredients – strawberries, 1 ripe banana, milk, and one tablespoon of a liquid sweetener.  (I also love adding vanilla but I have just run out of it). To enhance the colour I found a couple tablespoons of grated beetroot deepen the desirable pink colour. (It requires a lot of strawberries to make it bright pink otherwise). I buy strawberries on special, wash and remove the green bits, then chuck them in freezer bags and freeze them for when I need them, otherwise they go off pretty quickly.


Favourite juice combinations

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I’m trying to get more veges into the diet of my kids! (They will drink veges so long as they’re in sweet juice and they don’t know they are there, or eat them blended up in pasta, etc.,) Also, I will share below how mint and parsley help me with bad morning breath!

‘Orange Juice’
1 small piece of ginger
Celery (all leaves cut off to reduce the bitterness)
A few strawberries

‘Pink Juice’
1/4 beetroot
1/4 lemon

‘Exotic Juice’
Small bunch mint
Small bunch parsley

‘Savoury Juice’
Small piece of garlic
Small bunch of spinach
1/4 beetroot

Mint and parsley are both amazing for natural help with bad breath. They don’t just mask the problem, they actually will help to purify the breath from the inside of the body. Parsley also helps purify the lungs and increase circulation in the body. When I make juice with lots of parsley, I can tell the difference to my breath for at least half the day, so long as I continue eating whole, fresh food. Processed, sugary foods and animal products lead to bad breath and other body odours.

Also, I believe people mistakenly blame certain vegetables and beans for odours and flatulence. Yes, they can cause a lot of gas in combination with processed foods. However, I have found when I was faithfully following the CHIP (Complete Health Improvement Program) way of eating which is basically just plant-based and unprocessed, the beans stopped causing problems. As soon as I removed sugar, refined products and animal products. Processed food is the biggest cause of unfriendly bacteria in the digestive system, and when high-fibre foods encounter them the reaction is explosive!

Beans are highly beneficial to the digestive system and have so many other health benefits, as well as being cost-effective. Cabbage is another ‘windy’ food, that has so many benefits for the stomach. Cabbage juice is perfect to drink in the morning. The taste by itself can be a bit off-putting, but it is delicious combined with apple.

Also, there are certain spices that reduce flatulence when added to food – especially turmeric. I often add some turmeric when cooking beans.


Scrambled Tofu

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Ingredients I add to scrambled tofu to make it tasty and ‘egg-like’:



Italian herbs


Milk (any type of milk)

Savoury yeast flakes (they contain B12)


When it is cooked I add some flaxseed/linseed oil for essential fatty acids. With all these ingredients I found it had a surprisingly ‘eggy’ flavour. Soft-medium tofu is best although I did get away with firm, with extra milk to soften it.




Pear and Cashew Cream

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I love the taste of cream but due to the effects on my health, I have to avoid it. The pear and cashew cream is my favourite substitute and I can even feed it to my one-year-old.

1/2 cup raw cashews, soaked for at least a few minutes in water

1 large can pears or equivalent in smooth, fresh pears, mostly drained

1/4 cup milk (of any sort) or 2 heaped tbsps coconut cream

1 pinch salt

1 tsp vanilla

1 tbsp liquid sweetener

A good blender that won’t leave chunky bits in the cream

Drain water from cashews and most of the liquid from pears. Blend and add milk if needed (sometimes it doesn’t need milk). For an extra creamy effect add 2 tbsps coconut cream instead of milk. Make sure it is smooth.


Polenta Porridge

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Tips for easy polenta porridge:

Fine polenta cooks much faster than coarse and doesn’t have any crunchy bits

I boil the water first and gradually stir it into the polenta with a whisk

A little polenta goes a long way. I only use 1/2 – to 1 cup for me and the kids

I add some milk, a pinch of salt and some vanilla/mixed spice, then serve with a little bit of extra milk/yoghurt and a drizzle of liquid sweetener.

Dried fruit and nuts combined with whole-grains add extra nutrition and balance 😉




How to Make Oat Porridge Kids Like

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First of all, I don’t call it ‘oat porridge’, I call it ‘creamed oats’ when I serve it to the kids! I blend the oats in my blender to make them smooth.  I cook it with water, milk, a pinch of salt and cinnamon/vanilla, and serve it fresh with some milk or yoghurt, liquid sweetener and a garnish of fruit. The texture of the oats has a lot to do with it, as I struggled to get my daughter to touch oats when I would keep them whole.


Peaches and Barley

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Peaches and barley – delicious! I had to cook the barley by itself until it was soft, then drain and rinse in a colander. The Chilean side of my family have a dessert like this, with the barley served cold with peaches in syrup. I used peaches in juice – simple but still yummy.