Fresh Pomegranate Salad


1 white or red chicory  Grate or cut the chicory in strips.
Sesame seeds Add seeds, lettuce, pomegranate seeds
Organic lettuce Mix well add olive oil and place on the side some basil pesto and  fine mustard
Olive oil, ¼ pomegranate seeds Serve with fish or meat dish or as a vegan option with lentils.


Mediterranean vegetables mix


1 Organic aubergine, 1 red pepper, 1 courgette chopped coarsely Soften the peeled garlic in olive oil for 2 m inutes at medium heat
Fresh mixed herbs – rosemary, thyme, parlsey finely chopped At low medium low heat add and cook the peppers for 5 minutes, then add the aubergines, mix well and cook for 10 minute.
Handful of organic black olives and capers desalted Add the courgette and cook for another 5 minutes. Add the tomatoes and cook for 20 minutes
200gr of organic tomatoes, salt, nutmeg and olive oil After, add salt and pepper the capers and olives plus the herbs and continue the cooking for another 15 minutes until the vegetables are soft and juicy. If the liquid dries up you can add a small glass of water.

You can serve it with any grain or protein dish including fish.




Green Beans and Garlic


Green beans and garlic

½ kg of green beans, 3 garlic cloves


In a pot filled with cold water place the steamer and steam the beans for 15 minutes until crunchy at the bite but not hard.
3 tbsp of white wine vinegar or balsamic In a dish mix the beans with the diced garlic, vinegar, salt and oil.
3 tbsp of olive oil, pinch of sea salt    Serve warm or cold.


Lentils and mushrooms

Lentils and mushroom

3 cups of lentils, 1 glove of garlic, 1 carrot In a pot add 2 tsp of olive oil, heat it and add the garlic and soften it. Add the diced carrot and mix well. Add the lentils, the seaweeds, mix well and pour  the water, sea salt. Bring it to a boil.
Water, sea salt, 1cm of wakame seaweed Simmer then for 20 minutes. The water should cover entirely the lentils. r

spoons with mushroom or with rice and use it as a soup in the evening.

Olive oil, mushrooms any type, 1/2 onion Mushroom: In a small pan add olive oil (1tsp) or coconut oil, add half onion, soften it and add the chopped mushrooms at a slow heat until the y soften and release water. Sprinkle some parsley and black pepper. Add to the lentils.
1 ltr of water, Steamer, parsley Once ready you can have it for breakfast lunch or dinner. Add parlsey







Garlic Asparagus

Garlic Asparagus

1 Bunch of organic asparagus Steam the asparagus until crunchy but cooked
1 garlic clove, chopped finely In a big bowl place the cooked asparagus, garlic and olive oil
Olive oil Mix well and serve
1 ltr of water, Steamer [alternatively you can soften the garlic in little olive oil, pour it on the asparagus

Octopus & Potatoes


1 octopus cleaned & washed[fishmonger will do that Wash the octopus under cold water. Place it in a big pot filled with cold water and bring it to a boil
3 potatoes, peeled Reduce to medium and simmer for at least 20 minutes or until a fork can pass through with some resistance
Parsley and sea salt, pepper Drain the octopus and let it cool down on a chopping board. Cut it
50 ml Extra virgin cold pressed olive oil Boil the potatoes until read. Dice them, mix them with the octopus, oil, salt and pepper & parsley. Mix well and serve it cold

Chicory & Beetroot salad



1 head of chicory[organic markets link below] Wash and shred the chicory
1 organic raw beetroot[its leaves too if not wilted] Peel and grate the whole beetroot
Juice & zest of 1 lemon Mix the zest and lemon juice
Extra virgin cold pressed olive oil Add olive oil and mix well, serve
Link to Dublin organic markets

Tofu croutons & Avocado pate’


1 Avocado w/o stone, 1/2 onion, sea salt In a bowl place the avocado meat, lemon juice, zest, black pepper, sea salt and blend until a soft is made.
juice and zest of 1 lemon  Cut the tofu in rectangular pieces, grate the  turmeric root add olive oil and chopped onions.
black pepper, 200gr of fresh tofu In a  baking tray place baking paper, brush it with coconut
1cm turmeric root, Olive oil  oil place the tofu pieces, cover with baking paper and grill for 15 minutes turning them around and bake for other 5 minutes.

Black Beans, Avocado & Lemon


1 cup of black beans

Soak the beans in water overnight. In a pot add olive oil, the beans without the water and bring it to a boil. Simmer for 40 minutes until softened and not crunchy on the bite. Drain them. 

ripe avocado Open the avocado in half. Remove the stone and make oblique cuts.
1 lemon Squeeze the lemon in the avocado and place the beans onto it.
Black pepper Sprinkle black pepper on the avocado and eat them together.

Power Salad


1/2 bunch of chicory Wash and chop roughly the greens
1/2 bunch of beetroot tops Mix them in a salad bowl
1 peeled beetroot Grate the beeroot
Olive oil and lemon Add olive oil and lemon juice & grated zest

Chicory festival


1 white, 1 red chicory Cut or grate the chicory in tiny strips
Mixed Seeds Add the toasted seeds, sliced mango, olive oil.
Sliced Mango & Olive oil Mix well and serve

Cold Beetroot Soup

Beetroot soup


4 beetroots peeled and shaved In a pot place the shaved beets, water and
dill, salt  bring to boil. Let it cool down, ad the rest of the ingredient and freeze. Serve the next day.

Beetroots provide a good amount of Nitric Oxide responsible for vasodilation hence suitable for anyone who wants to increase energy levels. 

It rich in flavonoids and antioxidant. Buy it raw and enjoy it.

My uncle’s surprise one sunday at midday 

Tomato soup with Squid

Tomatoand squid

This dish is rich in

  • lycopene (antioxidant)
  • squid are rich in selenium for arthritic condition
  • good copper needed to enhance iron absorption.


1 kg chopped tomatoes

1/2 onion, peeled

2 Cloves of garlic, whole

1 bunch of parsley leaves

1 large squid, cleaned and cut in rings

Extra virgin olive oil and some chili

In a large pot bring to a boil the tomatoes seasoned with salt and pepper.

Reduce the heat to low, add two garlic cloves with the skin and cook for

30 minutes. In the mean time heat extra virgin olive oil, soften the chopped

onions in a large saucepan then add the squid ring and mix well. After 5 minutes

add 1 small glass of white wine and allow to be absorbed. Add the mix to the

soup and simmer for another 15 minutes. Serve on a soup dish, add some parsley and sprinkle some chili.

This is a modified version of a typical romanian dish called SARMALE




5 leave of cabbage                   In a pot with plenty of water cook the              2/3 cup of brown rice          cabbage leaves for 7 minutes. In a                       ¼ cup of amaranth             bowel place the rice and the amaranth.               1 clove of garlic                   Add chopped garlic, onionsherbs,                    1/2 chopped onion              tomatoes, parsley or basil. Mix well, add  Oregano, thyme                   olive oil, grated turmeric, black pepper                 Parsley, basil, turmeric       and a pinch of coarse sea salt. Scoop out             Black pepper, salt               one big spoon of mix on the cabbage                                                                      leafFold inside the lateral leaves and                                                                 roll to close the cabbage,cabbage, lock it                                                          with a tooth pick.Place all the roll on a                                                                        baking paper and tray, Add enough                                                                        water (or tomato sauce) to half cover the                                                               rolls, cover with baking paper and                                                                         bake for 26 minutes at 200 C until                                                                           the water is gone.