Savory Oatmeal with Italian Flavours

IMG_0348.JPGIn this quick and easy dish, oats are combined with red lentils which melt down to blend perfectly with the oats and offer an extra source of protein.  Enjoy this recipe for any meal of the day!

Savory Oatmeal with Italian Flavours

Oatmeal is popularly eaten as a breakfast meal with sweet flavours and additions such as fruit. But you are missing out if you have never tried a savory version – it is just as delicious and opens up a world of versatility and flavour combinations to use with this nutritious wholegrain.

Serves 1
Ready In:
20-30 min


* 1/3 cup rolled oats
*¼ cup split red lentils
*1 ¾ cup vegetable broth
*sprinkle of garlic powder and onion powder
*½ cup cherry or grape tomatoes, halved
*7 kalamata olives, halved
*small handful fresh basil
*few slices fresh avocado
*salt and black pepper to taste
*chili flakes (optional)

  1. Place the oats and lentils with the broth, onion and garlic powder in a saucepan. Bring to a boil, then cover/half cover and reduce to a gentle simmer. Stir frequently to prevent sticking. The red lentils will need a little longer than the oats to cook should be completely blended in with the oats when done – add a little more water if it gets too dry and the lentils are not ready.
  2. Meanwhile slice the tomatoes in half, sprinkle with a little salt and place under the grill to cook.
  3. Prepare the other toppings.
  4. When the oat and lentil mixture is done, taste and add extra seasoning if necessary. Scoop into a bowl. Top with the tomatoes, olives, basil, and avocado.
  5. Enjoy!

“Cherry-Ripe” Healthy Ice-Cream Bowl


With the start of summer and cherries in season I thought it a perfect opportunity to use these delicious fruit in a healthy ice-cream that packs an anti-oxidant punch. If you don’t have fresh cherries, frozen would be nice too. 

“Cherry-Ripe” Healthy Ice-Cream Bowl 

Serves 1-2 


* 1 cup frozen bananas (slice before freezing)
* 2 Tablespoons (=8 tsp) cocoa powder
* 1 Tablespoon (=4 tsp) maple syrup or agave
* 1 Tablespoon Almond Butter
* 2 Tablespoons desiccated coconut
* 1 tsp vanilla

* 1/3-1/2 cup pitted fresh or frozen cherries
* 1-2 T desiccated, shredded or flaked coconut

  1. Place all ice-cream ingredients in a food processor and process until smooth and creamy.
  2. Serve in 1-2 bowls and top with cherries and extra coconut.
  3. Enjoy immediately.


Raw Lavender, Coconut and White Chocolate Truffles

The subtle yet elegant flavour of lavender blends beautifully with coconut and cashew in these soft truffle treats that are a little bit different from your usual raw dessert. Although there is no actual chocolate in this recipe, the coconut oil hardens to give a white chocolate flavour and consistency.

These truffles would make a perfect complement to a light floral tea such as camomile or jasmine tea to enjoy with some friends mid morning or for afternoon tea time. Or just enjoy a couple of these any time you deserve some dessert but want a healthier alternative that satisfies your sweet tooth while also providing some nourishment 🙂

Lavender, Coconut and White Chocolate Truffles 

Makes: Around 15-20 small truffles.
Time: 15 minutes + 30 minutes in the freezer.


*1 cup rolled oats
*1 cup raw cashews
*½ cup desiccated coconut , divided (1/4 cup for the mix and 1/4 cup for coating)
*¼ cup agave syrup
*1/3 cup coconut oil, warmed gently to a liquid
*3 tsp dried lavender flowers
*3 tsp vanilla essence


1. Place the oats and cashews in a high speed blender and blend on high until the nuts and oats become like flour. Making sure that there are no lumps/hard bits is essential for the smoothness of these truffles (you may like to stop a few times to stir around to make  sure that the cashew hasn’t turned into cashew butter  at the bottom – depending what type of blender you use).
2. Pour the nut/oat flour into a mixing bowl then add 1/4 cup of the desiccated coconut and all other ingredients. Mix well.
3. Place the mixture in the freezer to set for about 30 minutes.
4. Remove mixture from freezer and take heaped teaspoonfuls and roll into balls.* Then roll each ball in the rest of the coconut.**
5. Enjoy  now or place in the fridge in an air tight container to eat later!

*If you leave the mixture in the freezer too long it may come out rock hard. Don’t worry, it should become workable once you start rolling the mixture into balls – if not, just wait a few minutes with the bowl at room temperature.
**To help achieve a uniform round ball and evenly coat the truffles, I place the coconut in a small round dish or container. Holding the container you can swirl the ball around inside. It will hit the sides and this will smooth it out while also evenly coating it