Hot Moroccan Carrots

As more homes are becoming conscious of what they eat, it is our pleasure to present to you these garlic-ky Moroccan carrots. Best enjoyed hot and you can get a spicy kick by adding dry harissa to it… Not sure of which side dish to make, fix this!

Photo Credit: Healthy Seasonal Recipes

Ingredients – 900 g carrot,1 tbsp cumin, 2 tsp coriander,1 tbsp chopped garlic, 2 pinch turmeric,1 pc lemon, 50 ml olive oil, 2 tsp salt, 1 bunch parsley, 1 tsp chilli powder


Firstly, peel the carrots and slice them into 1/3-inch slices. Set aside. Also, chop the parsley and set them aside.

Heat the oil in a large saucepan over medium heat. Add the carrots and 1¼ teaspoons of salt and cook, stirring it occasionally for about 12-15 minutes or until the carrots are crisp-tender.

Push the carrot to one side of the pan and tilt the pan a bit until oil pools in the open area of the saucepan. Saute the garlic in the oil for about 30 seconds to 1 minute or until it fragrant and brown.

Stir the garlic into the carrots and add the cumin, coriander, chilli powder and turmeric and stir. Continue cooking and stirring it constantly for about a minute or until the spices are fragrant.

Squeeze in the lemon juice and continue stirring until the lemon is almost evaporated. Remove from heat and stir in the chopped parsley.

Serve hot or warm!

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Cherry Tomatoes & Feta Cheese Tart

This yummy tart is grain-free, gluten-free and vegan. Although it is perfect for brunch, lunch, and dinner, I tend to consider it mostly for breakfast because of the generous eggs. Be careful not to cook it for longer so it doesn’t lose it fluffiness.

Photo Credit: The Clean Dish

Ingredients – 10 pcs cherry tomatoes, 6 pcs eggs, 115 g cream cheese, 2 pinch salt, 2 pinch nutmeg powder, 2 pinch black pepper, 1 tbsp capers, 75 g feta cheese, 1 tbsp thyme


Line baking tray with parchment paper and set aside. Cut the cherry tomatoes and place them cut side down on the baking tray.

Turn on broiler in your oven and place the baking tray on the highest rack. Roast the tomatoes until the skin for about 3-6 minutes or until the skin begins to blister or blacken. Remove the tomato and heat the oven to 350 degrees F.

Combine the cream cheese with an egg and process until well incorporated. Add the nutmeg, salt, pepper, and remaining eggs and continue to whisk until smooth.

Add the egg mixture 10-inch pan, then evenly spread the charred tomatoes and capers. Bake for about 20-25 minutes or until the centre is firm.

Serve with a salad, Harissa and yoghurt.

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Citrus White Wine Sangria

From a distance, you would bet this is citrus-infused water but no it’s not. It is sangria, it’s easy and you can throw just about anything into it. Light and refreshing and lovers of wine will say a big ‘YAY’ to this one! Sweeten it with agave nectar.

Photo Credit: Joyful Healthy Eats

Ingredients – 2 pcs lemon, 2 pcs lime, 1 pc orange, 6 cups sauvignon blanc, 125 ml citrus vodka, 1 bunch mint leaves


Wash the citrus fruits and slice them. Place them in a pitcher, add the mint and pour the white wine and vodka.

Stir and serve over ice. Alternatively, cover and let it rest in the refrigerator for about 4 hours.

Serve over ice!

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Homemade Fudgesicles

One, two, three, four…With just 4 ingredients this chocolatey goodness is set, all you need to do is freeze it and the rest becomes history. You can tick all the boxes; egg-free, dairy-free, gluten-free and vegan. Finally, same great taste no worries!

Ingredients – 8 tbsp cocoa powder, 8 tbsp maple syrup, 1 tsp vanilla essence, 1 cup coconut milk


Whisk all the ingredients together until smooth and well combined.

Pour into popsiclemoulds and freeze for about 6 hours.


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