Skip to content

Recipes

Food made slowly, shared generously

These recipes come from the way I learned to cook: by watching, tasting and listening.

Some are rooted in Ayurveda. Others come from family kitchens, workshops and meals made without a fixed plan. They are simple recipes, but they also carry something more: the invitation to slow down, notice what is here and cook with attention.

You do not need to follow them perfectly. Begin with what you have.

Enjoy.

Cooking as a way of listening

Recipe Semolina

Roasted Semolina with Nuts & Honey

A simple dish that teaches patience.

This is one of those recipes that reminds me how much flavour comes from slowing down. The semolina is roasted gently until its colour deepens and its aroma begins to fill the kitchen. Combined with ghee, oat milk, honey and toasted nuts, it becomes a warm, nourishing dish that’s perfect for breakfast or a light dessert.

Preparation: 10 mins | Cooking: 20 mins | Serves: 4

Ingredients
  • 1 cup semolina
  • 2 tbsp ghee
  • ½ cup mixed nuts, chopped
  • 2½–3 cups oat milk (Almond or Cow milk work too)
  • 2–3 tbsp honey or Date Syrup or Agave
  • Pinch of cardamom (optional)
  • Pinch of salt
Twist
  • This dish could also be made as a savoury meal. Use onions, green chilli and peas instead of nuts. Use salt & pepper instead of honey. Use water instead of milk. 
  • Make it Vegan. Use plant-based milk, plant-based ghee/ oil, Agave or Date syrup.
  • Nut allergy: Use raisins and dates.
Method
  1. Warm the ghee in a pan and lightly toast the nuts. Remove and set aside.
  2. Add the semolina and roast gently, stirring continuously until lightly golden and fragrant. You could also dry roast Semolina for 10 minutes and store in a jar before. 
  3. Gradually pour in the warm oat milk while stirring to avoid lumps.
  4. Simmer until thick and creamy.
  5. Remove from the heat, stir in the honey and top with the toasted nuts and cardamom seeds or powder.

Ayurvedic note: Grounding, warming and nourishing. Add the honey once the dish has cooled slightly rather than cooking it at high heat.

Recipe Coconut Yogurt Okra

Okra with Coconut Yoghurt

A fresh balance of warmth and coolness

Okra has a reputation for being difficult, but with a little patience it becomes wonderfully tender. Cooked with onions and warming spices before being folded through coconut yoghurt, this dish is light, satisfying and full of flavour.

Preparation: 15 mins | Cooking: 20 mins | Serves: 4

Ingredients
  • 500g okra
  • 1 onion, sliced
  • 1 cup coconut yoghurt
  • 1 tbsp olive oil or ghee
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • Salt and chilli powder to taste
  • Fresh coriander (optional but yum)
Twist
  • This method can to used to make many vegetables without yogurt. Think cauliflower and potatoes, aubergine, green beans and potatoes.
Method
  1. Wash and dry the okra thoroughly, then slice.
  2. Heat the oil and add onion.
  3. Cook the onion until soft, then stir in the turmeric.
  4. Add the okra and cook uncovered until tender on medium heat.
  5. Add chilli and cumin to the yogurt and stir thouroughly.
  6. Reduce the heat and gently fold through the prepared coconut yoghurt.
  7. Season to taste and finish with fresh coriander.

Ayurvedic note: Warming spices support digestion while the coconut yoghurt brings a cooling, balancing quality.

recipe coconut paneer

Paneer (or Tofu) in Coconut & Aromatic Spices

Comforting food with gentle layers of flavour

This is one of my favourite dishes to share because it’s rich without feeling heavy. Whole spices, coconut milk, fresh coriander and lemon create a fragrant sauce that works beautifully with either paneer or tofu.

Preparation: 15 mins | Cooking: 25 mins | Serves: 4

Ingredients
  • 400g paneer or firm tofu (Soft if you like it crumbled)
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 4 cardamom pods
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 1 green chilli
  • Juice of ½ lemon
  • Fresh coriander
  • 1 tbsp olive oil
Twist
  • Think crab or mixed seafood instead of paneer.
Method
  1. Heat the oil and gently toast the whole spices.
  2. Add the onion and cook until soft, then stir in the garlic and chilli.
  3. Add the paneer or tofu and coat well in the spices.
  4. Pour in the coconut milk and simmer gently for 10–15 minutes.
  5. Finish with lemon juice and fresh coriander before serving.

Ayurvedic note: A nourishing meal with warming spices balanced by cooling coconut milk and fresh lemon.

recipe black chickpea salad

Black Chickpea Salad

Earthy, colourful and full of texture.

Black chickpeas take a little planning, but they reward you with a wonderfully satisfying salad. Fresh vegetables, seeds and a bright lemon dressing keep the dish light while the chickpeas provide plenty of substance.

Preparation: 20 mins (+ overnight soaking) | Cooking: 45–60 mins | Serves: 4–6

Ingredients

Salad

  • 2 cups cooked black chickpeas
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 2 carrots, grated
  • Mixed seeds

Dressing

  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp honey
  • Pinch of crushed chilli
  • Salt and black pepper
Twist
  • Add yogurt and/ or coriander mint chutney to the dressing. 
Method
  1. Soak the chickpeas overnight, then cook until tender and allow them to cool.
  2. Combine the chickpeas with the cucumber, tomatoes and grated carrots.
  3. Whisk together the dressing ingredients.
  4. Pour over the salad, toss gently and finish with the mixed seeds.

Ayurvedic note: Soaking and cooking the chickpeas well makes them easier to digest, while the fresh vegetables and lemon dressing bring balance and freshness.

chutney

Fresh Mint & Coriander Chutney

Bright, fresh and full of life.

This chutney comes together in just a few minutes and adds freshness to almost any meal. Mint and coriander bring vibrant flavour, while lemon, green chilli and chaat masala create a balance of heat, tang and brightness. Adjust the seasoning to your taste and let your palate guide you.

Preparation: 10 mins | Cooking: None | Serves: 6–8

Ingredients
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander leaves
  • 2 green chillies (adjust to taste)
  • 1 medium tomato
  • ½ onion
  • Juice of 2–3 lemons
  • 1 tsp chaat masala (or 1 tsp dry mango powder/amchur)
  • Salt and freshly ground black pepper, to taste
  • 2–4 tbsp water, if needed
Method
  1. Add all the ingredients to a blender or food processor.
  2. Blend until smooth, adding a little water if needed to reach a creamy consistency.
  3. Taste and adjust the lemon, salt or chilli to your preference.
  4. Serve immediately or chill for 30 minutes to allow the flavours to develop.

Ayurvedic note: Fresh herbs bring a light, vibrant quality to a meal, while lemon supports digestion and brightens the flavours. Adjust the chilli to suit your own preference.

Before you go ...

I hope one of these recipes finds its way into your kitchen. If it does, don’t worry about making it perfectly. Taste as you go. Change what needs changing. Trust your senses. Sometimes the most nourishing ingredient isn’t listed in the recipe.

If you’re curious about the wider work behind these recipes, I’d love to welcome you.