Spirulina, Cauliflower and Cabbage Ferment

Fermenting your own vegetables is so easy and cheap! With so many people being ill at the moment, this ferment is boosted with health promoting Spirulina. I don’t like the taste of Spirulina normally but when it’s been fermented together with other vegetables the taste mellows and that sharp Spirulina taste disappear and just add an interesting layer of flavoring. Win Win!

Isn’t the colour gorgeous?!


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Roasted Cauliflower

I’ve yet to meet a child who does not like Roasted Cauliflower!
It’s worth a try if you struggle to feed your family vegetables.
Cheap as chips, minimum prep and maximum flavours.
Hope you like it!

Roasted Cauliflower
– 1 cauliflower head
– 1/3 cup coconut oil
– 1/2 – 1 teaspoon sea salt
– black pepper
– chili flakes

1. Pre heat the oven to 200C
2. Cut the cauliflower into 1cm slices.
3. Warm up the coconut oil. Mix with salt pepper and chili flakes and work into the cauliflower.
4. Spread the on an oven dish. Save the very small pieces.
5. Roast for 15min. Turn the large pieces over and add all the small pieces and roast for another 25 min.
6. They are ready when soft and slightly browned.
7. Enjoy!



Hi everyone, I hope you’re all well today. I’m going to make a cauliflower dish that everybody loves, kids, adults, everyone. I’ve yet to meet anyone who doesn’t like this. It’s super easy, and cauliflower is so cheap now. It’s only, you can get it for a pound. It’s a really good thing to make.

                              You might think, “Okay. She does a lot of vegetables. Her kids are used to it. They might even love it.” No. I’ve got very, very fussy kids, very fussy eaters, but they love this. Every time I serve it, they want more. If I make this whole thing for the whole family, for four people, they always want more. This is a fail-safe vegetable dish to make.

                              First, you preheat the oven to 200 degrees. For this dish, you need a cauliflower head, a whole one, and some coconut oil, salt, pepper. I’m also putting in a few chilli flakes, and that’s optional, but if I put a little bit in, the kids don’t mind it at all. You cut off all the leaves. You end up with just the head, and then we’re going to slice it. We want it maybe that thick. Can you see? Sort of a centimetre, I suppose that is. If it can sort of stay together then that’s really good. This one I’m not sure. Some of it might, but we’re going to use all of it, even the small parts.

                              In this I’m going to add between a half and one teaspoon of salt, and I always use Himalayan crystal salt, or sea salt, in between there, depending on how salty you like things. My kids are quite into their salt, so I used almost one teaspoon. Also, a little bit of black pepper, just a tiny bit, and I’m going to use a bit of chilli flakes, a quarter of a teaspoon. They normally don’t mind it, but if you’ve got kids who are quite sensitive to spicy foods, then maybe you don’t have to have that. I think it adds an extra little flavour to it.

                              The last thing you add is the coconut oil. I’m going to heat that up a little bit just to get it completely liquid. Pour it on, it’s between a third of a cup and a fourth of a cup, probably more like a third of a cup. Then just mix it all up, so all the pieces are covered in the oil, so all this lovely stuff gets going in. After 15, 16 minutes this is what they look like.

                              Basically, now it’s the time. They become a little bit brownish. I don’t know if it shows up on the camera. Then, just turn over. Is that turned over? Then, you add all your little pieces. Put that all in there, and it’s ready. Almost 40 minutes in the oven, completely soft and a little bit of colour. This is when you want to take it out of the oven. I love this stuff. It’s so yummy. Very hot, but very, very good.

                              I hope you get to make this, and this is a great way of getting the kids to eat Cauliflower, or adults that are a little bit not super happy with vegetables. It’s so good. It’s so easy, as well, so few ingredients. I hope you like this video and that you will come back next week for another one. Please like and subscribe, if you want to, and have a fabulous week. See you next time. Bye.



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Ferment Vegetables for Natural Probiotics


Hi everyone!
As autumn is basically here now with gorgeous produce in markets, supermarkets and maybe even from your own garden It’s time to revisit the amazing art of fermentation!
With fermentation you basically up-grade your vegetables, your fermented veg or fruit turns into natural probiotics.
You are growing your own Probiotics – How cool is that!
Is such a cheap and fun way to keep yourself and your family super healthy this autumn and winter.Just follow the easy steps in this video, you can’t go wrong!
And it tastes AMAZING!
Please hit me with any question about fermentation in the comments!




Fermented Cabbage, Cauliflower and Dill

– 1 cabbage head

– 1/2 cauliflower head

– bunch of dill

– Himalayan crystal salt  (15gram of salt per kilo vegetables)

You  also need:

– Scale

– knife

– chopping board

– mixing bowl

-kilner jar


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Spicy Autumn Salad


A salad with raw squash might sound weird, but it’s really delicious and  oh so healthy!
It also means the salad stay fresh and crispy for several days.
It’s extremely filling and of course the right colour with Halloween around the corner.
I hope you like it!




Spicy Autumn Salad.
serves 4

– medium/small squash

– 1/2 cauliflower head

– 2 apples

– 2 spring onion

– 2 celery sticks

– 1/2 cup sunflower seeds


– 1/3 cup olive oil

– 2 tablespoons tamari

– 2 tablespoons apple cider vinegar

– juice from 1/2 lemon

– 1 piece of ginger

-1 tablespoon coconut sugar

– 1 teaspoon chiliflakes

See more videos: Mixed Berry and Chia Dessert,Lentil and Butternut SquashKale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

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Cauliflower Soup

cauliflower soup
There was a big cauliflower head in the veg box this week and even though the kids enjoy plain steamed or boiled cauliflower I decided to do something different.
I found this recipe HERE.
It came with glowing reviews and it was really nice even though it looked a bit bland.
I would probably not make it as watery as in the recipe.
But what I really liked was that it doesn’t contain any stock or milk. (can’t stand soups with milk!)

Cauliflower is a cruciferous vegetable and is full of goodness like Vitamin C, Vitamin K and Folate.

Here’s the recipe:
3 tablespoons of raw coconut oil
I cauliflower
1 onion
Salt & pepper
Olive oil

* Heat the coconut oil in a pan, sweat the onions for 15min on a low temperature (they should not go brown)

* Break cauliflower into florets and add to pan with 1/2 cup of water. Put a lid on  and stew for 15 min until tender.

* Than add another 3 1/2 cup of water (the recipe says 4 1/2 cup but I think it’s to much).

* Pure the soup, I used a hand blender. Let it stand for 20 min this will make it thicker.

* You can now thin the soup with 1/2 cup of water if you need to. Reheat. Serve with a drizzle of virgin oil and pepper.

XX Lisa