Avocado & Cashew Pesto Pasta

I love this cashew and avocado pesto, not just with pasta but with everything: salad, toast, courgette spaghetti… anything, really! It can be made in just 10 minutes and it’s perfect for summer as it’s so fresh.

Here is the recipe, I hope you enjoy it:


For the pesto

  • 150g cashews soaked overnight
  • 1 ripe avocado
  • The juice of 1 and a 1/2 lemons
  • 30g of fresh basil
  •  4 tablespoons of olive oil
  • 3 tablespoons of water (use the water from the soaked cashews)
  • 2 teaspoons nutritional yeast
  • 2 garlic cloves
  • Salt and pepper to taste

For the pasta

  • 15 cherry tomatoes
  • 4 servings of pasta (I used brown pasta)


  • Combine all the pesto ingredients in a food processor and blend until creamy. Add salt and pepper to taste.
  • Cook the pasta as per packaging instructions and allow it to cool under the tab. Drain and mix with the pesto sauce. Cut the cherry tomatoes in half and mix with the pasta.

Homemade Gnocchi with tomato sauce

Gnocchis are so filling and sometimes they can be pretty heavy. I have created a lighter version of this Italian food. These Gnocchis are made with gram flour (chickpea flour) and rice flour which makes them healthy and well round up meal. This recipe is gluten free.

I like to have them with a tomato and mushroom sauce and a crumble of pine nuts and sunflower seeds.


For the gnocchis

  • 600g of potatoes
  • 100g of buckwheat flour
  • 100g of chickpea flour (gram flour)
  • Salt
  • Olive oil

For the crumble

  • A handful of sunflower seeds and pine nuts
  • 2 tablespoons of nutritional yeast

For the sauce:

  • 3 onions diced
  • 4 garlic cloves finely diced
  • olive oil
  • 250g of button mushrooms
  • 1 tin of tomatoes or 1 jar of passata
  • 3 tablespoons of balsamic vinegar
  • Salt and pepper to taste


  • Peel and cut the potatoes into chunks and boil in salty water until soft (it usually takes 30 minutes). Rinse the potatoes and wait until they cool.
  • Once they are cool mash and knead with your hands and combine with the flour and a good spurt of olive oil. Once it´s all combined, knead into a sausage like shape and cut the gnocchis.
  • To cook the gnocchis boil them in salty water until they float.
  • Prepare the tomato sauce by sauteing the onion, garlic and carrot. Once they are golden, add the mushrooms. After 5 minutes add the tomato and balsamic vinegar. Cook on a low heat for 10 minutes. Add salt and pepper to taste.
  • To make the crumble, roast the sunflower seeds and pine nuts in the oven or in a pan. Blend them in a food processor. Add the nutritional yeast. Sprinkle on top.


Sweet Potato Chickpea Sri Lankan Curry

This recipe is inspired in Mildrerd’s Sri Lankan curry which I love and I always order at Mildreds. This a simplified version since some of the ingredients they use are not accessible for me (i.e. curry leaves) and I added chickpeas to make it more nutritious. It tastes just as good and I hope you enjoy it. The portions below make 6 servings.


  • vegetable oil
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • About 4 cm of fresh root ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 2 teaspoons ground turmeric
  • 2 cinnamon stick
  • 2 tablespoon Madras curry powder
  • 3 x 400 ml cans coconut milk (from a can)
  • 100g of creamed coconut
  • 1 x can of chickpeas
  • 1 tablespoon of maple syrup or caster sugar
  • 300 g (10 oz) basmati rice
  • salt and pepper to taste
  • 250 g (8 oz) roasted peanuts, to garnish (Mildreds use cashews)

To serve

  • Tomato chutney (optional)


  1. Preheat the oven to 160 degrees (fan)
  2. Steam the sweet potatoes until lightly soft but not completely cooked. Cut them in to chunks
  3. Oil a baking tray and put the sweet potatoes in the oven to slowly roast (this gives them a very sweet taste)
  4. Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste. If using fresh turmeric blend it too
  5. fry the paste for 6 minutes until golden and fragant
  6. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut milk, creamed coconut and maple syrup or sugar
  7. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
  8. Add the chickpeas
  9. Now, cook the rice following the packaging instructions
  10. Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through.
  11. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, and (optional) tomato chutney.
  12. I made the tomato chutney just by sautéing onion and garlic. Adding 4 tablespoons of tomato paste and a can of chopped tomatoes. Cook on a medium heat until it thickens. Add salt to taste.

Thai Style Lentil and Quinoa Bowl



  • 1 tablespoon of olive oil
  • 1 cup of lentils
  • 1 cup of quinoa
  • 1 cup of chopped mushrooms (I used button mushrooms but any kind will do)
  • 1 large onion chopped
  • 1 cup of broccoli or other veggies
  • 1 vegetable stock cube
  • 1 liter of water
  • 2 tablespoons of red miso paste
  • 2 tablespoons of sage
  • 3 tablespoons of Chinese 5 spice mix
  • 2 tablespoons Lemongrass
  • 1 tablespoon Thai basil or normal basil chopped
  • 1 tablespoon of grated ginger
  • 1 tablespoon of grated turmeric (optional)
  • 1 tablespoon Coriander (optional)
  • 1 tablespoons of vegetarian oyster sauce (optional)
  • 1 tablespoon of tamarind sauce (optional)
  • 1 lime (optional)
  • Some chilly, fresh or flakes (optional)


  • Poach the onion, ginger and turmeric in olive oil until golden.
  • Add the red miso paste,  vegetarian oyster sauce (if using) and all the spices. Cook for 2 minutes until all the ingredients are well combined.
  • Add the mushrooms and cook until soft.
  • Add 1 liter of water the stock cube and bring to boil. at this point add the quinoa and lentils.
  • Add the broccoli once the quinoa is cooked and cook until tender.
  • Add some chilly (I do this last so that I can separate a portion for my little girl before adding the chilly but you can add it when combining all the ingredients).
  • Serve with lime on the side


Vegan Stuffed Aubergines with Tahini

I love baked aubergines and tahini goes so well with them. This is a very light lunch or dinner.

Vegan stuffed aubergines


  • 2 big aubergines
  • 4 tablespoons of tahini
  • 3 garlic cloves
  • 2 tablespoons of cumin
  • Lemon juice (half lemon will do)
  • 1 tablespoon of maple or agave syrup
  • 4 tablespoons of yogurt (soy, almond or coconut yogurt)
  • 5 cherry tomatoes (optional)
  • 2 spring onions (optional)
  • Pomegranate seeds (optional)
  • Olive oil
  • Salt and pepper to taste


Preheat the oven to 180 degrees (fan). Place the aubergines halved and sprincle olive oil, salt and pepper on top.

Cook for 30 minutes or until the aubergines are cooked. Remove the flesh and blend with the tahini, garlic, lemon juice, syrup, 2 tablespoons for yogurt, cumin, salt and pepper.

Scoop back the mixture and sprinkle yogurt, tahini, spring onions and pomegranate seeds on top. You can also add some cherry tomatoes, they are delicious with tahini.

Spicy coconut lentil soup with cashew alioli and avocado

Lentils are a staple at home. We have them all the time, and when I say all the time I mean it. At least once a week but more often than not twice or more. We usually follow a traditional Spanish recipe that I will share soon but I’m trying to get creative and try new ways to cook these delicious and versátil pulses. This week I decided to make them with a touch of coconut and chilli and the result was so good that it’s made it to the blog. I hope you enjoy the recipe.

Ingredients for the soup

2 cups of green or put lentils

2 cans of coconut milk

1 onion chopped

250 ml of water

2 garlic cloves

4 tomatoes chopped

1 fresh chilli

2 tablespoons of cumin

1 teaspoon of cinnamon

1 teaspoon of paprika

Salt and pepper to taste

Ingredients for the cashew alioli

Soaked cashews

1 large garlic clove

Salt and pepper to taste


Sauté the onion and garlic and add the remaining ingredients to the pan. Bring to boil and simmer for 45 minutes.

For the cashew alioli, soak the cashews for at least 2h. Add the garlic, salt and pepper and blend with a hand blender.

Serve the soup topped with cashew alioli and a sliced avocado.


Light and Easy Mushroom Soup

This recipe is inspired in Pret A Manger’s mushroom risotto soup which I absolutely love. This recipe works with any type of mushrooms or even better a combination of them: wild, chesnut, portobello, white, button… Any type will work. I love using sage with mushrooms, it’s a great combination.


  • A dash of olive oil
  • 3 chopped celery sticks
  • 400g of chopped mushrooms
  • 1 chopped onion
  • 1 tablespoon of dried sage (if you can get fresh sage add a handful of leaves)
  • 1 liter of water
  • 1 chopped carrot
  • 3 chopped garlic cloves
  • Vegetable stock
  • 1 tablespoon of maple syrup
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste


Sauté de onion, garlic and carrot for 10 minutes until the onion is golden. Add the celery and mushrooms and cook for 5 minutes. At this point add the water, stock, sage, maple syrup, balsamic vinegar, salt and pepper. Cover the pan with a lid and cook on a low heat for 1h. Allow it to cool a little bit and blend with a hand blender.

Enjoy with some toast or for a creamier result you can stir in some yogurt or bechamel when serving it.

Enjoy this easy, healthy and delicious dinner.