You’ll need:

1 cup of rice

1.4 litre of coconut milk

500g chicken (chopped)

1 x red onion

1 x garlic clove

3 x carrot

100g green beans

1 x red capsicum

1 x bunch broccolini

1 x zuchini

400ml coconut cream

1 tsp ghee or coconut oil

Thai green curry paste (Ayam)

Salt + pepper


Soak the rice overnight. Rinse the rice before cooking. Cook rice in 1 litre of coconut milk and a little salt. Place ghee or coconut oil in large pan or wok, add chopped chicken and stir until cooked. Remove the chicken from the pan into a separate bowl (to be added back in later). Place finely chopped red onion and stir until soft. Add in carrots, beans, garlic, the coconut cream and the green curry paste. Stir until lightly softened. Add in the rest of the vegetables and keep adding in coconut milk for desired amount of sauce. Let simmer until desired softness of vegetables. Add chicken back in and stir. Season with salt and pepper. Serve together with rice. Enjoy!


A little spice, a little slice, who doesn’t love a healthy cake?

You’ll need:

1,5 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour

1,5 cups almond meal

3/4 organic organic coconut

1 teaspoon baking powder

Pinch of salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

Pinch ground cloves

5 large eggs (if smaller eggs use 6)

3/4 cup raw sugar

1/3 cup pure maple syrup

2 teaspoons pure vanilla extract

2 cups shredded carrots (about 5 medium sized carrots)

1/2 cup coconut oil


Preheat oven to 180 degrees C (365F). Beat eggs and sugar in bowl until fluffy. Can take up to 5 minutes. Beat in the maple syrup and vanilla.

In another mixing bowl place flour, almond meal, organic shredded coconut, baking soda, cinnamon, ginger, nutmeg, cloves and mix all together. Add mixture very slowly to fluffy egg. Add coconut oil and 2 cups of carrots until all combined.

Place cake mix into prepared pan (I use round 19 x 6.5cm), either line with baking paper or use coconut oil. Bake for 50-55 minutes.

Optional: Add in any nuts. Add frosting, however I prefer not to add any more sugar.


No banana goes to waste in this household. Simply freeze your bananas gone brown and use them for banana bread when you are ready.

You’ll need:

3-4 ripe bananas (the riper/darker the better)

1 3/4 cup Gluten free flour

2 eggs

1/2 cup raw honey

2 tbsp coconut oil

1/2 tsp cinnamon

1 tbsp pure vanilla extract

1/4 cup milk

1 tsp baking soda

Method: Put honey and oil together in a large bowl and beat well. Add eggs and beat well. Stir in mashed bananas. Add cinnamon, vanilla extract and milk. Stir in flour last until all combined. Add baking soda to a tablespoon of hot water, mix and stir into batter. Pour mixture into bread loaf baking tin laid out with baking paper. Bake at 170 degrees for 55-60 minutes.


This Laksa beats any takeaway!

You’ll need: Perfect dish for a pressure cooker if you own one. Otherwise a large pot will do.

600g chicken breast

400ml Coconut milk (make sure the coconut milk has a high percentage of coconut kernel extract, I personally buy 89% for a creamier result)

1 litre Chicken broth (can use stock however broth gives a creamier result)

185g jar Malaysian laksa paste

100g rice noodles

2 carrots

300g bok choy

2 tbsp tapioca flour

Method: Chop chicken into small pieces. Toss chicken in flour. Add laksa paste to pot and cook for a couple of minutes. Add chicken and stir until fully coated with the paste. Pour in coconut milk and broth. Stir until simmering. If using pressure cooker, pressure cook for 20 minutes. If using pot, cook until chicken is cooked and tender (about 30 minutes).

In the meantime chop carrots and bok choy up into small pieces. Do not cook.

Cook rice noodles. Drain noodles, add to bowls. Top noodles with chicken laksa, carrots and bok choy.


Our boy would say ‘no spice please’. So here’s a little twist on a very known recipe!

You will need:

500g grass fed minced beef

1 large brown onion

2 garlic cloves

1 can diced tomatoes

1 can red kidney beans

1 litre beef stock

4 tablespoon Paprika Sweet Hungarian Style

2 tablespoon tomato paste

1 tablespoon Olive oil

Salt + Pepper

2 cups of Basmati rice (can also use brown rice)

Method: Cook rice. Pour olive oil into large pot, add chopped onion and garlic. Once soft add minced meat. Stir until brown. Add beef stock and all other ingredients except red kidney beans to the pot and let simmer for about 45 minutes. Taste and add salt + pepper as required. Add drained kidney beans last and let simmer for a further 10 minutes. Place cooked rice into serving bowl, add sauce on top. I like to sprinkle a little parsley over the dish. Enjoy!