This is a great alternative to a traditional alfredo pasta sauce. It is simple to put together and makes for a really tasty, light summer meal. This dish is one of my son’s favorites.

Serves 3-4


 Whole grain pasta for 3 – 4 people (fettuccini, spaghetti or penne would work well)

 1 tbsp. of butter

 3-4 cloves of garlic

 2 big handfuls of cremini mushrooms chopped

 4-6 cups of baby spinach

 Pinch of nutmeg

 Sea salt to taste

 1 1⁄2 cups plain yoghurt

  1. Cook pasta and set aside
  2. Sauté garlic and mushrooms in butter until soft
  3. Add spinach, nutmeg, and salt and cover for 5 minutes or until spinach is wilted. Remove from heat and place spinach mixture in a bowl
  4. Add yogurt to spinach mixture and blend with hand blender until smooth
  5. Toss cooked pasta in sauce and serve immediately

Other options (I like to add in some of the following ingredients to make for a more colorful, substantial meal):

  • Grilled chicken cut into strips
  • Roasted vegetables
  • Cherry tomatoes halved
  • Lightly steamed broccoli cut into small florets

This pudding-like cake is deliciously light and sweet, the perfect ending to a big festive meal. You’ll be amazed at how good carrots can taste!


 2 lbs carrots, peeled and chopped

 1⁄4 cup honey

 1⁄2 teaspoon nutmeg

 1⁄2 teaspoon cinnamon

 Orange zest of 1 orange

 3 eggs

 1⁄4 cup blanched almond flour (ground blanched almonds)

 1⁄2 cup raisins


  1. Preheat oven to 350°.
  2. Cook carrots in a steamer until soft, about 20 minutes. Allow to cool.
  3. In a large bowl add honey, cinnamon, orange zest, eggs and almond flour to cooled carrots and blend with an immersion blender or food processor until smooth.
  4. Stir in raisins.
  5. Pour mixture into a greased 8 x 8 inch baking dish.
  6. Bake at 350° for 1 hour, until browned around the edges.
  7. Allow to cool completely and then cut into squares.
  8. Remove pieces with a spatula or flat knife and store in the fridge until ready to serve.

Tastes good at any temperature, but in my opinion is best eaten cold.

(Recipe adapted from

This loaf is really simple to whip up and makes for a great festive snack.


 1 1⁄2 cups whole-wheat flour

 1 1⁄2 teaspoons cinnamon

 1 teaspoon ground ginger

 1⁄2 teaspoon nutmeg

 1 teaspoon baking soda

 1⁄4 teaspoon baking powder

 1⁄2 teaspoon salt

 2 eggs

 1⁄2 cup oil (I used coconut oil)

 1⁄2 cup honey

 1⁄2 teaspoon vanilla

 1 cup pumpkin puree

  1. Preheat oven to 350°.
  2. In a large bowl mix together the dry ingredients (from the flour down to the salt).
  3. In a separate bowl whisk together the eggs, oil, honey, and vanilla.
  4. Make a well in the centre of the dry ingredients and gently stir in the egg mixture (careful not to over mix).
  5. Fold in the pumpkin puree.
  6. Grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
  7. Bake for approximately 30 minutes (to make sure it is done you can insert a tooth pick; when the loaf it is ready the toothpick will come out clean).