ReCipE TimE – Fig and Ginger Loaf Cake

Recipe – Fig and Ginger Loaf Cake

  • Juice of one mandarine orange
  • Peel of half a mandarine orange, chopped very finely
  • Fresh ginger root, about 2.5 cm long piece, chopped finely
  • Dried figs, 12, quartered.
  • Coconut oil, 2-3 tbsp
  • Coconut sugar, about 3 tbsp
  • White flour, about 150 gm
  • Baking soda, 1 tsp
  • Pinch of salt
  • Chia seed
  • 1 egg

Preheat oven to 180ºC. Use the middle shelf, preferably with top and bottom elements lit.

fig and ginger loaf cake
fig and ginger loaf cake

Over a Bain Marie, combine orange peel and juice, ginger, sugar, figs, and oil. As the oil melts, keep stirring the mixture, keeping in mind that you are trying to emulsify the mix. That is, you are trying to get the wet ingredients (juice, ginger, figs) to mix with the fat (coconut oil). This needs mechanical energy in the form of stirring, and thermal energy in the form of steam form the Bain Marie. Once the mixture is homogeneous, add the chia seed and let stand.
Meanwhile, mix the dry ingredients in a separate bowl. Add the egg to the wet mix and stir.  Keep stirring gently with a whisk, and later a wooden spoon, whilst adding the dry ingredients a little at a time. When the mix takes on a shiny texture and comes easily off the bowl, pour it into a small loaf tin. Place in a 180º oven and bake 25-30 minutes. After about 20 mins, turn the cake around. But, before this, don’t open the oven door.
Fig and ginger loaf cake
Fig and ginger loaf cake


ReCipE tIme: Toasted Sunflower Seed Salad

Between the sunflower seeds and the sprouts, this salad is protein, vitamin and mineral feast!
Ingredients:  Escarole, rocket/rucula, misuni, beet greens, lamb’s lettuce, grated carrot, black olives, tamari toasted sunflower seeds*, sprouts:  alfalfa, radish, cress, green mung bean, brown lentil, raisins, balsamic vinegar, olive oil.

Toasted sunflower seed salad.
Toasted sunflower seed salad.

*Method for Tamari Toasted Sunflower Seeds: Heat a heavy pan (I use cast iron), then add seeds and let them sit, without stirring, until you hear one or two pop.  Then, reduce the heat and move the seeds gently around the pan until some of them are beginning to brown.  Don’t overheat or overcook as you will destroy vital nutrients.  Place the seeds, still warm, in a bowl and add tamari or soy sauce, stirring immediately.  Allow to cool, then sprinkle on your salad.  They are also lovely with brown rice and nori sprinkle, for a simple and nutricious evening meal.
Mix it all together and, voilá, baby!

Recipe time: QuInOa sAlAd

Quinoa Salad
I often quinoa-saladadvise people to eat more salad.  I don’t mean iceberg lettuce and tinned corn, though!  Ideally, you should have a big salad every day, at lunchtime.  It can even be your main meal, in the summer time.  Obviously, if you have candida and need to avoid lettuce, or if you have diverticulitis or polyps in the colon, be careful with the raw veg.
Mix together:  Escarole, rucula (rocket), misuni, beetroot greens, lamb’s lettuce, grated carrot, sprouts (I used mung, brown lentil&watercress), cooked quinoa grain, balsamic vinegar, olive oil,black olives, pink rock salt, walnuts and a tiny bit of cubed melon.

Receta falafel

Mi interpretación de la clásica tapas libanés…


(Todas las cantidades approximadas)
Habas frescas, crudas, y peladas 0.5-1kg
Harina de garbazo 250g
Cebolla  2 peq o 1 grande, troceada fina
Semillas de cominos  1 cucharita
Semillas de sésamo 3 cucharita
Hierbabuena y perejíl troceada fino o machacado en
Sal 2 a gusto
Tahini (crema de sésamo) 1 cuchara de sopa

Levadura Química 1 cucharita

Aceite para freir (yo uso aceite de coco)


Pela las habas. Escurre muy bien antes de pasarlas.  Incluso, dejalas en la nevera tapadas por un trapo durante un día entero. Pasa la habas para hacer un purée.
Añade la harina de garbanzos y la cebolla.
En el mortero, machaca las semillas, añade al bòl.
Machaca las hierbas y la sal en el mortero.  Añade y mezcla bien.
Añade el tahini removiendo bien.  El tahini actua como aglutinante.  Se puede variar la cantidad de tahini según la consistencia de la mezcla final.
Añade la levadura y deja reposar unos 10 minutos.
Calienta el aceite en una sartén pequeño.  Forma bolitas con la pasta y frie hasta que forman una crosta y se suben a la superficie.  Escurre con papel de cocina.
Tipicamente, se come con humus, salsa de yogurt con hierbas finas, salsa de ajo, guindillas en vinagre, remolacha de ensalada, una semillas de granada, etc.


Carob banana brownie

Here’s a wee recipe I invented today.  It uses up over-ripe bananas, and includes delicious carob (full of calcium) and coconut flesh and oil (delicious medium-chain fatty acids).  It is satisfying, sweet but not cloying, and moist like a brownie should be!  Grace.

carob banana brownie

4 ripe bananas
2 tbsps raw honey
one egg
1/2 tsp vanilla extract
1/4 cup raw coconut oil (room temp, liquid)
handful of raisins

1 cup sifted white wheat flour
1 cup coconut flour
3/4 cup carob powder
1 tsp baking powder

mash bananas then mix in the rest of the wet ingredients using a beater on low, then add raisins
in another bowl, sift together dry ingredients. You may want to use the hands.
add wet ingredients to dry and fold in,
grease a cake pan with coconut oil, then pour in the mixture. Bake at 170º for 45 minutes or until a toothpick comes out clean.

carob banana brownie