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Herbed Quinoa Tabbouleh

May 13, 2016

This is one of my go- to batch cooking recipes as it keeps well for a few days in the fridge, and brings a zesty freshness to so many dishes. Quinoa is high in protein so is a great choice for lunch or dinner.


  • one bunch fresh parsley leaves

  • 3 Tbsp quinoa

  • ½ cup chopped carrots

  • ⅓ cup diced cucumber

  • 2 sliced green onion stems or 1/2 red onion 

  • 2 Tbsp fresh lemon juice or ACV

  • 1 Tbsp extra virgin olive oil or sesame oil

  • 1tsp fresh grated ginger

  • ½ cup mint leaves

  • 1tsp salt


  1. Place the quinoa in a sieve and rinse well with cold water.

  2. Pour the quinoa into a saucepan with approx. double the volume of boiling water. Cover, bring to a boil and let it simmer for 15 minutes. Cook until the water has been evaporated, the quinoa is fluffy and the seeds are translucent. Let it set covered for another 10 minutes while you prepare the vegetables.

  3. Wash, clean and chop all the vegetables.

  4. Coarsely chop parsley and mint leaves.

  5. Mix parsley, mint, cucumber, spring onions, carrots and grated ginger in a large bowl, add quinoa at room temperature and drizzle with olive oil and lemon juice then season with salt

Gorgeous image courtesy of










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