Kale Hummus


1 tin chickpeas

1-2 handfuls kale

2 tablespoons tahini (sesame paste)

1 tablespoon olive oil

juice of 1 lemon


Step 1: Rinse and drain chickpeas and put in nutri bullet (or alternative blender) along with kale, tahini, olive oil and lemon juice. 


Step 2: Blend until smooth. Add some water if it is too thick. 


Step 3: Enjoy with some bread or vegetables. Can be kept in fridge for up to 3 days. 

Healthy Chocolate Bites (Version 2)


20-25 dates

a few drops of milk or water

3-4 handfuls porridge oats

3-4 handfuls mixed nuts (such as walnut, pecan, brazil nut)

1 handful cacao butter

2 tablespoons cacao powder

1 tablespoon cacao nibs

a drop of vanilla essence


Step 1: Blend dates with a few drops of milk or water in nutri bullet (or alternative blender) to form a paste. Transfer paste to mixing bowl. 


Step 2: Put oats and nuts in nutri bullet. Grind to form a fine powder. Transfer to mixing bowl. 


Step 3: Melt cacao butter in saucepan over a low heat. 


Step 4: Add melted cacao butter to mixing bowl along with cacao powder, cacao nibs and vanilla essence. Mix everything together well. 


Step 5: Form mixture into little balls and put on plate with parchment paper. Chill in fridge for at least an hour. Then you can eat. 🙂

Stir-fried Kale with Garlic


Olive oil (or alternative cooking oil)

Curly kale shredded (use as much as you think you will eat)

1-2 cloves garlic chopped



Step 1: Heat about 1 tablespoon of olive oil in a wok. Add kale and garlic and stir-fry for about 5 minutes. 


Step 2: Enjoy as part of your lunch or dinner. 


Roasted Asparagus with Sesame Seeds


Asparagus chopped (use as much as you think you will eat)

sesame seeds (about 1 tablespoon)

olive oil (about 1 tablespoon)

soy sauce (a few drops)




Step 1: Put asparagus, sesame seeds, olive oil and soy sauce in baking dish. Combine well. Roast in oven preheated to 200 c for about 15 minutes. 


Step 2: Enjoy as part of your lunch or dinner.