My December Article For Oasis Magazine.



Home Made Probiotic Sauerkraut.

Most of us would have had a course of antibiotic at least once in our life time, antibiotics can be life saving, however what that means though, is that by killing those bad bacteria, you would have also wiped out some if not all the friendly commensal bacteria in your gut, leaving you more vulnerable for opportunist bacteria to set home in your gut and intestines. In some countries whenever Doctors prescribe a course of penicillin they will also prescribe probiotics

Traditionally, most cultures have their own foods that will naturally contain probiotics or ‘good’ bacteria, today I’m making sauerkraut or pickled cabbage, which is a gut friendly food, all you need are 2 ingredients!

1 head of white or red cabbage, sea salt.

Shred the cabbage as finely as you can, place in a big bowel & sprinkle generously with sea salt, then with clean hands massage the cabbage for a good 10 to 15 minutes, till a lot of liquid is out of the cabbage, in a clean mason jar, place all the cabbage with the water that ran out of it during the massaging process, pressing down every time you put a batch in, you can push it down with a glass full of water so it can weigh it down, till the water is covers the top, seal the jar and place in a cool dark place for a week or so, after a week its ready for you to consume as a pickle with any of your foods .


Hormone Friendly Breakfast

I’ve been having the winter blues recently, knowing that feeling blue would impact my immune system, I’ve decided to give it a good boost this morning, with a hormonal balancing celery, pear and ginger Juice, ginger will also stimulate your digestive juices, making you digest better and less bloated. Eggs are a power house of nutrients but they can be acidic so its crucial to balance their acidity with alkalanising foods, like cucumber, red peppers which are high in Vitamin C. Get that immune system working well, flaxseeds are a great source of Omega 3 and fibre, and finally my queen Avocados….Need I say more

IMG_2444In a juicer, juice together 5 stalks of celery, 1 small pear, a bunch of kale or 1 cucumber, and a 2 cm piece of ginger.

Meanwhile poach 2 organic free range eggs, once cooked sprinkle with turmeric, black peppers, salt and flaxseeds, slice some cucumbers, and red peppers, serve with half an avocado. Enjoy.

Butternut Squash Curry & Cauliflower Rice.


This is a delicious vegan/vegetarian recipe that is hormonal friendly and very nourishing, high in minerals and vitamins.

Cauliflower along with all the Brassica vegetables family, contain Indol-3-Carbinol, which helps transform dangerous oestrogens into more benign forms. Coriander is the best herb for detoxifying heavy metals in your system.


  1. 1 butternut squash, cut in small cubes
  2. 1 Courgette cut into cubes
  3. 1 can chickpeas
  4. 1⁄2 cup almond or cashew nuts
  5. 1 cup coconut milk made fresh from coconut cream.
  6. 1 cup water
  7. 1 tbsp coconut oil
  8. 2 diced onions
  9. 4 crushed garlic cloves
  10. 2 tsp dried fenugreek powder
  11. 2 tsp ground turmeric
  12. 2 tsp garam masala
  13. 3 large tomatoes
  14. A bunch of fresh parsley & mint to garnish
  15. 1 tsp Himalayan or sea salt

For the Cauliflower Rice Ingredients: 1 small Cauliflower, 2 cloves garlic, 1 tbs ghee, 1/2 a lime, a bunch of fresh corriander.

Grate a small head of Cauliflower, saute the crushed garlic in a spoon of ghee ” if you are Vegan replace the ghee with coconut oil, then add the cauliflower, 1 tbs of water, cook till soften on low heat, chop a bunch of coriander, once the cauliflower is cooked, take off the heat, add the chopped coriander & a squeeze of lime.

For the Curry.

Heat the coconut oil in a large saucepan and sauté the onions and garlic until translucent. Blitz the cashew nuts, tomatoes & coconut milk in a blender with some water and set aside. Add the fenugreek powder, garam masala, turmeric and stir. Add the butternut squash and stir until coated in the spice mix.

Add the Almond or cashew paste, coconut milk and tomato to the pan.

Bring to the boil, then simmer for 30 minutes, stirring occasionally then add the courgettes after 15 minutes. Add the chickpeas, salt,  and cook for another 10 minutes until the vegetables are soft.

Finally add the parsley & mint before you serve with the Cauliflower rice.