the comfort edition:

Truth be told, this was made up on the spot. It tasted pretty damn good, but then again, because it wasn’t made with the creation of a recipe in mind, measurements won’t be exact.


It’s nearly Winter here in Sydney. It gets dark at 5. The sun only rises at 7. And there’s nothing I want more than comfort. On nights like this, most gravitate to the the online food ordering services that are in abundance. I gravitated towards two fridges, the pantry and spice cabinet.

Tonight, I drew on inspiration from one of my all time favourite dishes – the Moroccan Tagine, and created my own variation of it. I wouldn’t call my creation a vegetarian take on tagine, simply because I chose not to let my broth absorb completely. I wanted a distinction between liquid and vegetable, while still maintaining that rich, earthy flavour.

I served my dish with lemon and tumeric infused rice, a generous helping of fresh mint from the garden, fresh coriander, and lemon.



This dish was made with the thought of a busy working woman who still likes to eat healthy in mind. I’ve covered the essential foodgroups I eat as a vegetarian, and the best part is, that extras can be stored for other meals or to take to work/uni the next day.

As with the dishes I create, I like to invent on the spot. I’ve written with as much detail as I used when I was preparing my meal. The result was a tangy “tagine” whose vegetables were tender but held the chilli, subtle aroma of bay leaves, and the oomph of onion and garlic. The broth was light but flavourful. The tomato, onion and garlic came together to create a tempest in my mouth. They juxtaposed the sweet fleshiness of the raisins, that had almost disintegrated. The broth was tangy and held dimension. Paired with the vegetables and fresh herbs, it was a delight in my mouth.

Alongside the rice, the meal was light on the palette but still comforting and fulfilling.
This is an ideal sunday night meal, as extras will go a long way for Mondays at work. One pot meals have always been one of my favourites to make. I know that my meals for the next day are sorted. I can eat this dish with rice, cous cous, roti or bread. I’m gaining all my foodgroups and I’m eating the rainbow.

This dish can also be served with fresh Greek yoghurt, toasted walnuts, sunflower seeds or pumpkin seeds. For a vegan alternative, soak the raisins in coconut milk. Coconut always works with root vegetables and will provide an additional layer of flavour in your broth.

The vegetables are also interchangeable. I made this dish with whatever was in the fridges. That I think is the best part. I didn’t need to do anything extra, and for a busy lifestyle, this option is perfect.




The “tagine” – for recipe’s sake

The base:

  • Two large truss tomatoes, finely diced
  • Two large red onions, finely diced
  • two cloves of garlic75 grams Iranian raisins, soaked in half a cup of buttermilk, 1 teaspoon of red chilli flakes and grated ginger. This should soak for approximately half an hour before you begin cooking.
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon of tumeric
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of cumin
  • 2 large bay leaves
  • 1.5 teaspoons of red chilli flakes
  • salt to taste
  • 1 cup vegetable stock or a stock cube

The substance:

  • Half a large cauliflower, chopped into bite sized florets
  • 2 medium sweet potatoes, cut into bite sized cubes (about half an inch)
  • 2 large carrots, cut into bite sized cubes (about half an inch)
  • 1 can of chickpeas (I like to rinse and soak mine for half an hour in warm water, just to remove any excess brine and salt)
  • a decent handful of snow peas, cut into thin pieces (I honestly did not measure how many snow peas I used. If you don’t have snow peas, use any other bean)

The rice:

  • 1 cup of basmati rice, rinsed and pre-soaked
  • the skin of half a lemon
  • the juice of half a lemon
  • half a teaspoon of tumeric

Making the “tagine”

  1. Soak your raisins in buttermilk, the chilli flakes and ginger and set aside
  2. Cut your vegetables and steam the cauliflower, carrots and sweet potato. This helps not only cook the vegetables thoroughly, but makes them more tender and open to absorbing the flavours of the broth.
  3. In a deepset steel pot, heat half a teaspoon of olive oil, and once the oil is hot, add your spices, except the bay leaves. Stir in the garlic, diced tomato and onion, and cook on medium heat for 5 minutes, continuously stirring.
  4. Add in your yoghurt soaked raisins and bay leaves. Cover and leave for 10 minutes on a low heat.
  5. Add in your steamed vegetables, beans and chickpeas.
  6. Add 750ml of water and your stock. Cover and let cook for 50 minutes, stirring occasionally.
  7. Once the cauliflower has almost disintegrated and the carrots and potatoes are tender but juicy, the “tagine is ready”.
  8. Top with freshly chopped coriander and mint, generously squeeze lemon on top, and serve.

The rice:

  1. In a large pot or rice cooker, add your rice, the amount of water you require depending on the vessel you’re using to boil your rice, lemon juice, lemon skins and tumeric.
  2. Once the rice is cooked, remove the skins and run under cold water for 10 seconds to ensure the rice is fluffy, light and the grains are separate.

xx Simran 

The salad agenda

So common at the dinner table. Usually executed poorly.

As a vegetarian, salads have become a huge component of my meal plan. Especially because I’m working and studying at the same time. I want to be able to taste the rainbow but feel full, satisfied and energised after my meal. A common misconception is that a salad is a three ingredient, lettuce, tomato and cucumber + ranch dressing combination.

It’s no wonder it’s hated so much as a meal. There’s no protein, carb and zestiness to that above combination. If I were given a plate of that, I’d throw it out of the window as well.

As an aspiring chef and a very picky eater, there’s three things I’ve concluded when it comes to ensuring I enjoy my meal. The first is obviously taste. The second is the vivacity of the meal. And the third is depth. There should be layers to my meal. Textures. Different sounds. Different areas of my tastebuds being used.

Another common misconception is that a salad needs greens to be healthy. Not true depending on what you’re adding. Sometimes I don’t want to eat spinach and kale. Sometimes I want a salad a little more on the adventurous side, while still remaining lean and clean.

After inspecting our pantry, fridge and freezer for ingredients, I decided to throw together my interpretation of a Mediterranean salad “bowl”. My favourite thing about this, is barring the fruit I added, all the ingredients are found in a fridge/freezer. They’re affordable and filling – perfect for a night where you want a lighter option but still want to cook. As it’s starting to cool down here in Sydney, there’s nothing better than a warming salad to keep you fuelled, full and satisfied.

In total, this dish took me 30 minutes to make – prep and cutting time inclusive. The ingredients are all interchangeable and this salad can be modified to your own taste and preference. It’s a vegan, low sodium salad that can work with essentially any vegetable and meat of your choosing.



  • 1/2 cup of boiled chickpeas
  • 1 zucchini
  • Half of a yellow capsicum
  • 1 truss tomato (you can use whatever tomatoes you like)
  • 1 red onion
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cumin seeds
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn kernals
  • 1 fresh fig
  • 1/3 a small pomegranate
  • juice and flesh of a quarter of an orange
  • lemon
  • black pepper
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cumin seeds
  • salt and dried red chilli as per preference
  • A generous handful of mint and fresh coriander, soaked and finely chopped.
  1. Dice your ingredients to your preference bite size and leave separated
  2. In a medium sized pan, heat a small amount of olive oil, and once the oil is hot, add the mustard seeds, tumeric and cumin seeds
  3. Sautee your onion with the spices on a medium heat until the onion starts to become translucent
  4. add in your tomatoes, peas and corn, and continue to combine for 2-3 minutes
  5. Add in your zucchini, capsicum, salt and chilli flakes and cover for 10 minutes.
  6. Once the vegetables are tender, toss in your boiled chickpeas and combine for another 2 minutes.
  7. Dice your fig and extract the pomegranate seeds.
  8. In your preferred utensil of choice, lay down the warm vegetables and chickpeas.
  9. Top with the fruit and herbs to garnish.
  10. Combine the pulp and juice of the orange, lime (depending on your acidic preference) and black pepper.
  11. Let the dressing sit for 5 minutes to allow the citrus and spice to infuse together
  12. Drizzle over your salad and enjoy!

My favourite thing about this dish is not only how easy is is to make and prepare, but how it satisfies my picky eating habits. There’s texture and oomph in every bite. The spiciness from the chilli and pepper is accentuated through the sharp kick from fresh coriander and mint. The combination of roasted vegetables and chickpeas provide a sense of homeliness and comfort. The juxtaposition of the sweet fig seeds crackling with every bite and the tangy juiciness of the pomegranate seeds provide the perfect amount of kick and moisture to the dish.

I’d say this is definitely another favourite salad. There are no pesky spinach leaves that are too big to fit into my mouth, but I’m still tasting the rainbow with every bite.

xx Simran


Pumpkin and red onion soup served with a squash, sweet potato and cauliflower rice ratatouille and garlicky herbed croutons.

This isn’t a weeknight meal. But it is insanely satisfying. Perfect for a Friday night cooking session where you just want to destress and enjoy yourself. But I have armed myself with a great time saver: the pressure cooker. 

When I cook lentil curries and soups, most of the hard work is done in a pressure cooker. By adding my ingredients and spices and pressure cooking them, I have food ready in 15 minutes. It’s a lifesaver and potentially the best invention to grace the kitchen. 

I finished my mid semester exams yesterday, and am now officially on break for about two weeks. And what better way than to cook dinner for the family?

I took what I knew how to make and reinvented it a little. It was a little experimental, but in the end, the flavours combined wonderfully together, to create the perfect comfort meal that’s definitely well earned. All of these elements were made with a family of four in mind!


  • 3/4 of a whole butternut pumpkin
  • 2 medium red onions
  • 1 teaspoon oregano
  • 2 cloves of garlic
  • 2 bay leaves
  • 1/4 teaspoon tumeric
  • 1 teaspoon cumin seeds
  • 1/2 a teaspoon red chilli flakes
  • salt and pepper to taste
  1. Skin and chop the pumpkin into 2cm cubes
  2. Finely dice the onion and garlic
  3. The secret weapon: in a pressure cooker, heat a teaspoon of extra virgin olive oil. When hot, add the oregano, chilli, tumeric and cumin seeds.
  4. Sautee in the onion and garlic, and cook on a medium hear=t until the onion is translucent.
  5. Add in the pumpkin and bay leaves, and pour in a cup of water.
  6. Pressure cook on high pressure for 10 minutes, and then reduce to low pressure for 10 minutes.
  7. Wait until the pressure has fully been released
  8. Use a hand held grinder or transfer puree into a blender and blend until smooth
  9. Add black pepper, a generous squeeze of lemon and fresh coriander to serve.

You can also spoon on top fresh greek yoghurt. The creaminess of the yoghurt further enhances the caramel sweet undertones of the soup.


  • 1/2 a medium cauliflower
  • 2 onions
  • Tumeric
  • Coriander powder
  • Cumin seeds
  1. finely grate the cauliflower
  2. finely chop onions
  3. in a pan, add 1 teaspoon of extra virgin olive oil, and when hot, add in spices
  4. Sautee onions until translucent, and toss in cauliflower.
  5. Season with salt and chilli to your liking, and continuously stir for 10 minutes on medium heat.


The sauce:

  • 5 medium truss tomatoes
  • 2 red capsicums
  • 1 yellow capsicum
  • 1 large carrot
  • 200 grams of fresh baby spinach
  • 2 cloves of garlic
  • 1 teaspoon of oregano
  • 1/2 teaspoon of coriander powder
  • Handful of fresh basil
  1. Roughly dice the vegetables
  2. In a pressure cooker, heat 1 teaspoon of extra virgin olive oil over medium heat
  3. Add in spices and garlic, sauteeing until the garlic releases a sweeter aroma
  4. add in all the vegetables and 1/4 a cup of water
  5. pressure cook on high for 5 minutes and low for 10 minutes.
  6. Once all the pressure has been released, grind or blend until smooth and set aside to cool.


  • 10 medium yellow squashes 
  • 2 medium sweet potatoes 
  • Cracked salt and pepper to season 
  • A handful of pumpkin seeds for added crunch 
  1. Preheat your oven to 200’C 
  2. Peel, wash and cut your sweet potatoes into thin rings 
  3. Semi boil the sweet potato rings to help them cook faster in the oven
  4. Remove the ends of each squash and cut into rings a similar thickness to the potato 
  5. Lightly grease a baking dish with extra Virgin olive oil and lay down one layer of sweet potato 
  6. Evenly spoon on the cooled pepper sauce 
  7. Evenly spoon on a layer of cauliflower rice 
  8. Layer on the remaining sweet potato 
  9. Add an even layer of sauce 
  10. Start laying out your squash rings 
  11. Add an even layer of sauce 
  12. Add the final layer of cauliflower rice 
  13. Layer on your squash rings on top in a fish scale pattern for even cooking 
  14. Brush lightly with olive oil and crack on Himalayan salt and ground chilli flakes 
  15. Add a generous sprinkle of pumpkin seeds if preferred 
  16. Bake for 40 minutes or until the edges of the squash start to blacken 


  • 4 thick slices of wholemeal brown bread 
  • 3 tablespoons of olive oil 
  • Salt, black pepper and oregano 
  • 1 clove of garlic, finely grated (my garlic is pretty strong so one clove was sufficient) 
  1. Cut your bread into 2cm chunks 
  2. In a small bowl, combine the oil and seasoning 
  3. Squeeze out the juice from the grated garlic and add to the seasoning mixture 
  4. Pour the mixture over the bread and combine with your hands 
  5. Leave aside for 30 minutes so the bread can absorb the flavours 
  6. Bake for 10 minutes at 200’C 


Dinner was time consuming but so worth it. There’s nothing like blasting add Sheeran while you spend your evening cooking up a storm for your loved ones! 

xx Simran 

Roasted sweet potato and kale salad

Firstly, I need to apologise for my abysmal posting habits throughout February and March. I got caught up in life, and I know it’s not an excuse, but here’s hoping I’m back on the posting train with new content (:

Let’s preface this new section of the blog. I thoroughly enjoy cooking. It started by me standing next to mum and observing what she would do while she made breakfast/lunch/dinner for the family. And now, I’ve taken over the kitchen with my older sister and we’ve let out imaginations run wild as we try to recreate recipes and create our own ones using ingredients we find in the pantry and fridge.

Our aim is to make food that is nutritious but simple at the same time. Everything we eat when we’re at home is pretty simple, and we aim to make things that individuals who have busy lives (working, raising a family, just being busy in general) can make when they’re short on time but don’t want to resort to take out.

Over time, I will format this section to break it down into seasons and meal times, but let’s start out simple.

This is a go-to recipe with a twist. Sweet potato is such a versatile vegetable, and the best thing is, you can pre-roast it and leave it in an airtight container to use later! It’s dairy free and packed with complex carbs and fibre that will keep you fuller for longer, while also satisfied so you can beat the 3pm slump!



For the roasted sweet potato:

  • 2 large sweet potatoes
  • 1 tablespoon of olive oil
  • salt and pepper
  • oregano
  • 2 teaspoons of roasted cumin seeds

For the salad:

  • Kale, washed and roughly chopped up into sizeable pieces
  • 1 cup of bulgur, cooked and cooled (cous cous and quinoa also work)
  • handful of pecans and almonds, roughly chopped
  • Cherry tomatoes to your liking (add as much or as little as you like)
  • 1 red onion, finely diced and marinated in the juice of half a lemon and a pinch of salt.

For the dressing:

  • 6 passionfruits, pulp removed
  • juice of half a lime
  • dash of olive oil
  • 1 passionfruit, sliced for presentation


  • handful of fresh coriander (cilantro) washed and finely diced
  • finely diced red chilli
  • toasted sunflower seeds


  1. Preheat oven to 200’C
  2. Wash and peel sweet potatoes, and cut into half inch cubes
  3. Toss sweet potato with salt, pepper, oregano, olive oil and cumin seeds until all pieces are covered
  4. Lay on a baking tray and bake for 35-40 minutes, or until soft and tender to the touch
  5. Leave the potatoes to cool completely
  6. In a small bowl, combine the pulp of 6 passion-fruits, olive oil and lime
  7. Combine the sweet potato chunks with the dressing and leave in the fridge to chill for half an hour
  8. In a large salad bowl/container, combine kale, halved cherry tomatoes, onions (without the lemon juice marinade) and cooked bulgur
  9. Pan roast almonds and pecans on a medium heat, and add to the salad mix
  10. Mix in the sweet potato chunks
  11. Garnish with coriander and chilli if you wish


xx Simran

Just lunch things 

When you spend an hour making a recipe up as you go instead of studying for semester finals 🙃🙃
I made vegan roast pumpkin and herbed spinach risotto for lunch because it’s winter and everyone deserves happiness and comfort food. I swapped arborio rice for pearl couscous to make the recipe healthier, and no dairy was used. Basically healthy heaven for lunch

Also cooking > statistics

Yay lunch (:
xx Simran

Oodles of Zoodles

Cooking is the biggest form of therapy and procrastination for me. Especially when you’re cooking and you’ve banished the rest of the family to their rooms so you can blast music and dance around. So much relaxation.

Today, I was feeling a little bit blergh. In the midst of doing too much work, I’ve been missing some of my mates a lot, one of my best friends is in America which doesn’t help me at all, and did I mention there is too much work to do?

At around 4pm, while I was savouring a fresh mug of masala chai, the insatiable craving to have pasta settled in the pit of my stomach. But I’ve been on a little bit of a health conscious/flu ridden rollercoaster over the past few weeks, and carbs don’t help that cause. Instead, I decided to use zoodles instead of traditional noodles.

God bless zucchini. I’m in love.

I made a herbed tomato and onion, roasted pumpkin and mushroom, and olive pasta. Bu obviously, I swapped out noodles for zucchini noodles, or zoodles.

A note with my recipes: unless I’m baking, I rarely ever use measurements or precision. I don’t know if it’s come from always watching my mum cook, but I just know how much to add. So I’ll be estimating measurements here.

Processed with VSCO with c1 preset

the finished product (:

To make the pasta, you need 6 truss tomatoes, 2 large red onions, 1 quarter of a pumpkin, 400 grams mushrooms, oregano, thyme, freshly ground black pepper, salt, 5 zucchinis, 100 grams of chilli stuffed olives (cut into halves) and tomato paste.


the raw ingredients

Cut up the pumpkin into 2cm squares and steam so the pumpkin softens. Blanch tomatoes, remove the skin and roughly dice.


diced blanched tomatoes

Slice mushrooms and onions, making sure to keep them separate.


To make the zoodles, the easy way out is using a spiralizer. Unfortunately, I didn’t have access to one (It’s on my birthday wishlist because it’s something I’ll use a lot) so instead, I improvised and used a vegetable peeler to peel my noodles. The result was flat strips of zucchini, bearing resemblance to fettuccini.


To prep the zoodles, toss them with a tablespoon of olive oil and cover.


All the vegetables. In the final recipe, I took out the broccoli cos I didn’t want to add it in. I thought about steaming it and serving as a side dish, but I was not bothered.

In a frying pan, heat one tablespoon of olive oil with one teaspoon of oregano. Toss pumpkin and mushrooms and let them absorb the flavour and roast.

In a wok, heat two tablespoons of olive oil with one table spoon of olive oil and one table spoon of thyme. Cook the onions until golden brown and add in the diced tomatoes and olives. At this point, I thought the quantity would be a little less, so I added in about 200ml of tomato puree. Add in half a teaspoon of black pepper and 1 teaspoon of salt. Stir and cover for 10 minutes, cooking on medium heat always.

Add in the roasted pumpkin and mushroom, stir well and cover. Let cook for 20 minutes on medium heat, stirring occasionally.


roasted mushrooms and pumpkin

To cook the zoodles, heat a frying pan on medium heat and toss the zoodles, allowing them to become slightly crispy, but not burn. I ensured there was a little bit of crunch to my zoodles, just for texture. Cook for approximately 5-6 minutes until the desired crispiness is achieved.

Because I’m lactose sensitive, I left out the cheese to serve. However, what would really bring the dish together is some fresh bocconcini on top, just to complement the roasted vegetables and zucchini. Another nice touch would be fresh walnuts and toasted pine nuts, but after 1.5 hours due to the insane prep time that comes with vegetables, I wasn’t bothered to crack fresh walnuts.

The sauce serves more than 4 people, but because zucchini shrinks when it cooks, the zoodle quantity was perfect.

Yay for Autumn cooking, comfort food and the best music to cook/dance to. While I was cooking, I listened to Beyonce (bless Lemonade especially 6 Inch), Justin Timberlake, Zayn, The Weeknd, Nathan Sykes, The Hairspray Soundtrack, The King and I soundtrack, Ruelle, Timbaland and Trey Songz.

My music is a hot mess.

xx Simran

About last night

Sister goals af right now.

Last night, my sister and I were whining that we didn’t want to eat Indian food for dinner, but we wanted to give mum a break in the kitchen and let her chill for a while. So while mum and dad went shopping, the both of us detective searched through the pantries and fridge to figure out what we create.

Our end “haul” was Fusilloni pasta (short spiral pasta), two heads of broccoli, 3 zucchinis, almonds, garlic, one cup of organic basil picked from the home herb garden, sun dried tomatoes, chilli stuffed green olives, bocconcini and vegetable stock.

So we sat and thought about what we could make, and in the end, we both decided to make a broccoli pesto and zucchini pasta.

Can I just say, holy shit, it was one of the best impromptu meals we’ve both prepared and consumed. Also, prep time was about 15 minutes.


To make the broccoli pesto, a key component is having a solid, sturdy food processor/blender. Food processors are a little better just in terms of getting all the pesto out and having minimal clean up. They also leave the pesto a little chunky, which both of us prefer, rather then pulsing everything into a smooth paste.

For the pesto, wash and clean the heads of broccoli and cut into small florets. Pre steam them for 5 minutes in a pot of boiling water, drain and set aside to cool. In the mean while, roughly chop half a cup of almonds (walnuts, pine nuts and pecan nuts would also work quite well in this) and slightly dry roast them until a hint of that smoky roasted scent starts to appear (solid descriptions y’all). In a large wok/stir fry pan, heat one tablespoon of extra virgin olive oil, add two heaped teaspoons of oregano flakes and half a clove of chopped garlic. Sauté until the garlic is light golden brown and add in your semi-steamed broccoli. Now add 1 cup of vegetable to the mixture, half a teaspoon of salt and a generous sprinkle of black pepper. Stir to combine and cover for 5 minutes, to allow the broccoli to absorb the flavours of garlic, oregano and the vegetable stock. After 5 minutes, drain the broccoli, preserving the stock and add the broccoli to your food processor. Add 1 cup of fresh basil, one tablespoon of olive oil and the dry roasted almonds, a little bit of the stock and pulse. Keep adding stock until the mixture is smooth and creamy, but is still slightly chunky. The main thing to look out for is that the heads of broccoli are fully combined into the mixture. Garnish with salt to preference and set aside.

Meanwhile, get your pasta boiling as per packet instructions. Ensure you add a pinch of salt to the boiling water though. We didn’t use gluten free pasta, but that’s definitely an option with this recipe (:

Also, in the same pot you cooked the broccoli in, add half a table spoon of olive oil, one teaspoon of oregano and a quarter of a clove of garlic, and once again combine until the garlic is light golden brown. Cut the three zucchinis into thin semi circles and add into the pot, mixing and combining evenly. Season with salt and pepper, and cook until the zucchini is succulent but still slightly crunchy. Add your pesto in and combine for 5 minutes, so the flavours of the pesto permeate the zucchini.

Drain your pasta, and serve. Add the pasta, the sauce and garnish with a drizzle of fresh lemon, some bocconcini sun dried tomatoes and olives. If you enjoy the flavour of black pepper, go wild and crack more on top.

This recipe is so easy. It’s pretty minimalist as far as pastas go, considering the amount of ingredients we had. But it’s also the lightest pasta I’ve ever consumed. I have quite a small appetite, and pasta makes me very full usually. But when we made this, I didn’t realise where the food had gone once I finished my plate. The flavours complemented really well, and my sister’s thought into using vegetables and flavours that bring each other out made the dish really pop. The pesto is quite “sweet” because the broccoli and almonds don’t have a highly acidic or salty tendency, unlike traditional pesto ingredients. So drizzling fresh lemon when we served our parents really added to the freshness and made the recipe kick. The colours also really complemented each other. The zucchini’s muted greens and the pesto’s vibrancy added with how white bocconcini is, and how intense sun dried tomatoes look was an artist’s delight on the plate.

Sister goals in the kitchen amirite?

Speaking honestly, cooking with my sister is so much fun. Whether it’s making omelet in the morning or experimenting with vegetables, we always have the radio cranked high and have a blast in the kitchen. We both love cooking. It’s a passion for both of us, and yes, we are pretty damn good at it.

Sister goals AF. We could totally move out and survive without mum and dad. There would be a never ending supply of delicious brekkies, lunches and dinners that are healthy, easy to make and come from all different cultures and countries.

xx Simran



Sunday afternoons

Lazy Sundays when the house is empty and you’re craving the feeling to do something creative and constructive, are best spent cooking.


Because Christmas is basically upon us, and that means intensive baking for the staff and executives that I work with, I decided to make vegan protein balls, comprised of medjool dates, almonds, hazelnuts, organic cacao powder, desiccated coconut, chia seeds, sunflower seeds and sesame seeds. It takes no prep and all you need is a sturdy food processor and a little patience to ensure the “wet” ingredient (dates) are completely and evenly blended with the seeds, nuts, coconut and cacao.

It’s honestly the easiest, no mess snack that’s both delicious and healthy, and satisfies the after lunch sweet craving we all go through when work gets stressful.

I was planning to coat them all in a dusting of cacao powder but I got lazy and stopped after 5 (as you can see above. It’s like a before and after). Oops.

Sunday was pretty well spent in my opinion.

xx Simran