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Forgive me for chewing, speaking and swallowing at the same time in the video below. I could not help myself. These protein bars where so delicious! Recipe + Ingredients

A quick video on how I prepare one of the many salads I eat. I sprinkled seaweed onto salad to get my daily dose of iodine. Ingredients + Recipe Callaloo Onions Pepper Squash Tahini Salt Cumin Avocado Cucumber Tomatoes Lime Lettuce Seaweed Radish Olives Fry callaloo in grape seed oil with onions and pepper before following the steps below.

Recipe + Ingredients Chickpea chips Squash

ONE POT is a mixture of many ingredients in one pot. Well, that's what we are doing in this recipe. If you are ever planning on eating one meal a day, its this meal! Not only will this meal fill you up, it is full of nutrients too. Ingredients + Recipe Olives Chick peas Onions Coriander Basil Green beans Tomatoes Mint Spices Mushrooms Courgette Sesame oil Salt Quinoa Bell pepper Scotch bonnets Tomato purée For salad Cucumber Tomatoes Olives Avocado Lime Hummus Olive oil Salt

On days when I do not have the zeal to make a delicious smoothie, this is the next best thing to curb my occasional sweet tooth. You can find KOKO yoghurt in most supermarkets. Prep:

Sharing this super fruit with you all today! Not only is it delicious, it has so many health benefits. In herbal medicine, the leaves are used as a remedy for certain illness and diseases. You can find it at your local African and Caribbean stores. I usually keep in a smoothie jar and store in the fridge or make into yoghurt as seen in video below. Ingredients: soursap and organic coconut milk

These avocados do not look inviting but this meal is packed full of nutrients and so simple to make! To make okra (left of plate) see here To make callaloo quinoa (right of plate) you need: Bell peppers - Salt - Cooked Quinoa - Callaloo or Swiss chard or kale as a substitute - Oil Onions - Scotch bonnet peppers Preparation: Add oil onto pan Fry chopped onions and Bells peppers Add Scotch bonnet pepper and Callaloo Stir and let it cook for 3mins on medium heat. Add already cooked quinoa Stir and let it cook for another 3mins on high heat. It’s ready to serve To make squash (Bottom of plate): cut, boil and grill on high heat in oven to achieve crunchy texture. Slice your avocado and add to the side To make the aubergine dip (middle of the plate), you need: Aubergine - tahini paste - lime - salt and scotch bonnet peppers Preparation: Grill aubergine and place in blender or grind with mortar and pestle. Add tahini paste, lime, salt and scotch bonnet peppers Blend and place in the middle of plate. Ready to serve Enjoy. ,

This is my first time making stuffed grape leaves. Please do not try the dangerous method I used to boil it (using a stone and a plate in the pot to press onto the grapes). There are other ways to do it but I was working with limited utensils that day. With that being said, it turned out delicious - moist when eaten on day 1 and slightly dried when eaten on day 2. My mum was proud! (photo below is my second try at making it) Recipe + Ingredients Mushrooms Tomatoes Garlic Onions Quinoa Lime Chilli Black pepper Olive oil salt Every savoury spice in your pantry Grape leaves Tomatoes paste

Let me introduce you to the one and only African dish I will never get tired of eating: Foofoo & Egusi! My palette loves this dish but my body rejects it by giving me heart burn after eating it. In typical Yasmin fashion, I decided to create my own version and replace the ingredients that were the cause of my heartburn. The original recipe is made with pumpkin seeds and the dough is made with fermented cassava. To suit my dietary needs, I used boiled Burro bananas instead of fermented cassava. Burro bananas have lots of health benefits! I removed the palmful and used water instead. The end result was a delicious meal that may reminds me of home. So filling and so delicious. There are two photos below: Photo on the right is the original recipe made with palm oil, meat, greens egusi and cassava dough. Photo on left is my version. No palm oil, no meat, no egusi and burro banana in place of cassava dough. Ingredients + Recipe Burro Banana Onions Salt Peanut butter Scott bonnets Callaloo Mushrooms Okra Tomato paste Water

Below are some meals that were made using leftover vegetables from my kitchen. Full recipe with be shared soon. Tahini base with leftover veggies, spelt pasta & plantain for some sweetness. Callaloo Quinoa, Avo, okra and mushrooms, tahini dip and air fried squash. Salad for one Callaloo, Bellpeppers with Quinoa Steamed veges lazy day lunch Grilled Eggplant with veggies Grilled Eggplant with veggies and tahini sauce Steamed veges Rocket X Kale with Quinoa jollof as base Squash and quinoa afternoon snack My typical summers day lunch Salad, squash with steamed chickpeas, mushroom and bell peppers Tomato puree plantain with quinoa Okra mushroom peanut butter soup Egg plant squash salad Seaweed salad Spelt salad pasta Garlic limed callaloo with Quinoa

This is my go to quick and healthy recipe. I use spelt pasta because it cooks in less than 3 minute when boiled and I just love having an ancient grain on my plate! If you cannot find callaloo, it can be replaced with Swiss chard. If you have callaloo and want to see how I prep mine, see here before watching this video.