Some Recipes with Sattvic Ingredients


2 Tblsp sunflower oil

3 carrots, chopped

2 green peppers, seeded and chopped

1 tsp sweet paprika

1 tsp smoked paprika

1 tsp ground cumin

400g/14oz kidney beans

400g/14oz cannellini beans

400g/14oz black beans

800g/28oz tinned chopped tomatoes

113g/4oz tin green chillies, chopped and drained

100g/3 1/2oz tin tomato puree

125g/3 1/2 quartered button mushrooms

300g/9oz tin non GMO sweetcorn

1tbsp dried oregano

2tsp unsweetened cocoa powder

750ml/3 cups vegetable stock

sea salt


Heat the oil in a saucepan, then add the carrots and peppers and cook for 3 minutes. Add the sweet paprika, smoked paprika and cumin, then cook for another minute. Stir in all the remaining ingredients. Bring to a boil, then reduce the heat and simmer for about 30 minutes or more. Alternatively, bake at 180C/350F for 20 minutes. The chilli tastes better with longer cooking.




250g/1 cup couscous

300ml/1¼ cup boiling water

500g/2¼ cup mixed tomatoes (cherry tomatoes – chopped in half; big tomatoes – diced)

1 tsp balsamic vinegar

Salt and pepper, to taste

Olive oil

A handful of mint leaves, chopped

1 Tbsp dry tarragon OR 2 Tbsp fresh tarragon, chopped

1 Tbsp dry oregano OR 2 Tbsp fresh oregano, chopped


Preheat the oven to 180C/350F. Place the couscous in a bowl, season with a little salt and olive oil, pour the boiling water over it and cover with a plate. Set aside for 12 minutes, then remove the plate and fluff the couscous with a fork and leave to cool. Spread the tomatoes on a baking sheet lined with baking paper, sprinkle with a little salt and pepper. Drizzle with a little a bit of olive oil and the balsamic vinegar. Pop in the oven until they look a bit charred and have released their juices, about 20-30 minutes. Remove from the oven and allow to cool. Mix together gently the couscous with the tomatoes and all of their juices and add the herbs. Season with some more salt and pepper, according to your taste.




1 butternut squash, peeled and diced

1 tsp cinnamon

1 tsp ground cumin

Salt and pepper

½ tsp paprika

2 tsp olive oil

240g/1 cup chickpeas (cooked and cooled)

2 tsp maple syrup

20 sheets Brick en Rouleau pastry sheets or Filo Pastry (cut to 10×10 cm/4×4 in)

Olive oil

2-3 Tbsp flaked almonds (substitute with almond meal, if you haven’t got slivered almonds on hand)


Preheat your oven to 200C/380F. Garnish the the squash with spices and 1 tsp olive oil and roast in an oven-proof dish until soft, for 30-40 min. Heat 1 tsp olive oil in a frying pan and cook the butternut squash and the chickpeas and for a little bit. Next add the maple syrup, give everything a nice stir and remove from the hob and allow to cool slightly. Next, assemble your pies, you have enough to make 10. On a baking tray lined with parchment paper, place the first sheet of pastry and brush with olive oil. Top with the second sheet of pastry, brush with oil. Put the filling in the centre and fold the filo layers over to close the pie. Turn the pie over so the folds are at the bottom. Scatter with almonds and bake for 20 minutes or until the pastilla pies are golden brown. Remove from the oven, allow to cool for a little bit and serve.




A large handful of salad leaves (I used frisée salad, but arugula also works nice), washed and dried Two large zucchinis, ribboned with the aid of a mandolin (thin rounds also work well)

4 Tblsp extra-virgin olive oil

1,5 Tblsp apple cider vinegar

50g/1/4 cup pan-fried pine nuts

150g/1 cup crumbled tofu feta cheese

Salt and pepper, to taste


Start by tossing your zucchini with a little bit of olive oil. In a non-stick pan set over medium heat, toss the zucchinis until they become a little goldenbrown around the edges (you may have to do this in two batches). If you have time, grill them in a grilling pan instead, they are even nicer. Allow to cool. Make the vinaigrette by mixing together the olive oil and vinegar, then season with salt and pepper. On a large serving platter, place the salad, toss with the vinaigrette, add the cooked zucchinis, pine nuts and crumbled tofu feta. *This meal can be made ahead and taken along for office lunch, as long as the vinaigrette gets mixed in only just before serving.




2 large handfuls of arugula

2 medium red tomatoes

2 medium yellow tomatoes

1 large handful of peas, blanched (boil in salted boiling water for 1 minute)

2 zucchini, cut into ribbons with a mandolin or a vegetable peeler

30gr/2 Tbslp pine nuts, toasted until fragrant

110gr/4 oz. tofu feta cheese, cubed or crumbled

Vinaigrette made with juice from 1 lemon, 3 Tblsp extra virgin olive oil, salt and pepper to taste


Toss everything together in a large bowl or on a platter, drizzle with the vinaigrette, mix and serve.

*This meal can be made ahead and taken along for office lunch, as long as the vinaigrette gets mixed in only just before serving.




250g boiled chickpeas or 1 can washed and drained chickpeas

2 chopped tomatoes

1 small diced cucumber

1 shredded carrot

shredded half a red cabbage

4 Tblsp olive oil

1,5 Tblsp freshly squeezed lemon juice

1/2 tsp crushed caraway seeds

Salt and pepper, to taste

Chopped parsley


To make the vinaigrette, combine the olive oil, lemon juice, caraway seeds and season with salt and pepper.

To assemble the salad, simply place chickpeas, tomatoes, cucumber, carrot and cabbage in a medium bowl. Add the vinaigrette, toss to combine, then sprinkle with a handful of chopped parsley and enjoy!

*This meal can be made ahead and taken along for office lunch, as long as the vinaigrette gets mixed in only just before serving.




1/2 cup unsweetened almond milk

1/2 cup freshly squeezed blood orange juice

2 Tblsp maple syrup

1/4 teaspoon orange flower water

A pinch of salt

1/4 cup chia seeds

2 blood oranges, pithed and sliced and chopped almonds, for serving


Simply whisk the almond milk, blood orange juice, orange flower water, salt, and maple syrup in a bowl. Whisk in the chia seeds. Divide the pudding between two bowls, cover and chill overnight. Right before serving, garnish with the blood orange slices and almonds.




350gr/4 cups rolled oats

100gr/1/2 rounded cup rough-chopped Brazil nuts

100gr/1/2 rounded cup rough-chopped pecans

100ml/1/2 cup pure maple syrup

6 tbsp olive oil

1/2 tsp ground cinnamon

A pinch of salt

200gr/1 cup unsweetened dried cranberries or sultanas


Preheat your oven to 160C/325F. Place two sheets of parchment paper on two baking trays. If you only have one tray, you will repeat the process after baking the first batch. In a large bowl combine the rolled oats, Brazil nuts, and pecans. In a coffee mug or measuring cup, combine the maple syrup, olive oil, cinnamon, sea salt and mix well with a fork. Pour the syrup mixture over the oats, stirring as you go, until the oats are uniformly coated with the syrup blend. Spread the granola mixture evenly on the two baking sheets. If you only have one baking tray like me, you will bake one batch at a time. Bake in the centre of the oven for around 20-30 minutes until golden and toasted. Be careful to check them half way through baking and stir them gently. Granola burns easily, so make sure you keep an eye on it after the first 15-20 minutes. Remove from the oven and allow to cool on the parchment paper. Pour in the airtight container you will be using for storage, add in the dried cranberries and stir. Enjoy!




For the tart:

150g ground almonds

50g shredded coconut

50g pitted dates

45g/3 Tblsp unsweetened cocoa powder

30ml/2 Tblsp melted coconut oil

Seeds scraped from half of vanilla pod


In a blender or food processor, blend the ground almonds, coconut, dates, vanilla and cocoa together. Slowly add the coconut oil and blend until well combined. Grease a tart tin with removable bottom with a little coconut oil. Place the crust onto the pie tin evenly, with your finger tips and make sure to cover the sides as well. Place this in the fridge to set while you make the filling.


For the filling:

250g/2 cups unsweetened cocoa powder

200ml/1 cup melted coconut oil

200ml/1 cup pure maple syrup

A dash of Salt

2 tsp pure vanilla extract


In a medium bowl combine all the ingredients and whisk well until there are no lumps. Scrap into the tart pan and spread evenly over the crust. Use your fingers to spread it out well. Place in the freezer for at least one hour. To assemble and serve: 250g/2 cups raspberries 60g/1/2 cup raw pistachios, ground Remove from freezer half an hour before serving and decorate with the raspberries and the pistachio. Cut into thin pieces, since it’s quite rich. Keeps for a couple of days if you don’t finish all of it at once.




For the crust:

400g/2 cups ground almonds

90ml/6 Tblsp of coconut oil

60ml/4 Tblsp water

20 dates, pitted

For the mince:

2 apples, peeled, cored and cut into small cubes

1 vanilla pod, seeds scraped

200g raisins

100g dried cranberries (unsweetened)

Juice from 6 small tangerines or 2 large oranges

15ml/1 Tblsp coconut oil

1 tsp cinnamon

1 tsp ginger


Start by making the mince. Place the apple cubes in a saucepan, add the vanilla seeds, then all the remaining ingredients and stir everything together over low heat. Let the mince simmer for about 25-30 minutes, until apples are soft. Mix with a wooden spoon from time to time to prevent it from sticking to the bottom. While the mince cooks, make the crust. Place all the crust ingredients together in a food processor and blend until everything comes together into a dough.

Sprinkle flour over a surface and roll the mix out until it’s 0.5 cm/0.25 in. thick. With a round pastry cutter or the rim of a large glass, cut out 8 discs of pastry of about 5 cm/2 in. diameter. Press the pastry into the muffin tins or cups and pop in the oven for 8 minutes, after which you need to take them out and allow them to cool while the mince mix finishes cooking. Cut the remaining mixture into shapes (I did stars) that will go on top of the pies.

Once the mince has cooked start assembling the pies. Add 2 heaped teaspoons of mince into each pie, place a star over the center and pop bake in the oven for about 15 minutes, watching them closely after the first 10 minutes, so that they don’t burn. Once baked, allow to cool for 15-20 minutes, then serve and enjoy!




For the crust:

¼ cup raw almonds

¼ cup walnuts

½ cup soft Medjool dates

¼ tsp. fine salt

Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. The crust is done when you roll a small quantity between your index finger and thumb and it sticks together. Place the crust mixture in an 20cm/8in spring-form pan (or a pie plate lined with cling film), press firmly, making sure that the edges are well packed and that the base is even.

For the filling:

1½ cups raw cashews, soaked overnight or for at least 5 hours

1 tsp. pure vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw honey

1 cup blackberries

Mix melted coconut oil and honey with a whisk until well combined. In your blender or food processor, place all filling ingredients except blackberries and blend on high speed until completely smooth (a couple of minutes). Pour about 2/3 of the mixture on top of the crust and smooth it with the aid of a spatula. Add the blackberries to the remaining filling and blend on high speed until smooth. Pour on top of the first layer of filling. Decorate with some more berries and place in freezer until solid. Remove from the freezer 30 minutes prior to serving. To slice, use a sharp knife that’s been ran under hot water. Enjoy!



Categories: Reflections

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