Kombucha Making

This is the last blogpost on using teas in healthy recipes for now (in the Wholesome Foods series for these last few months) and here I’d like to share the recipe on Kombucha Making.

You may or may not know of Kombucha, or perhaps are already long into the awesome art of brewing this home made fermented tea. If you’re new to it or have been hearing about it and can’t wait to get started, here’s some information and the recipe:

Kombucha is an ancient Chinese tonic and health elixir, a fermented tea that you can easily brew yourself at home. You’ll need to get yourself a starter culture called a Scoby (Symbiotic colony of bacteria and yeast). You may be able to purchase a Scoby from some health food stores, adopt it from a friend, or google search for local kombucha makers. My yoga studio often have notices on the board with fellow kombucha brewers offering free scobys. Most kombucha makers are happy to give away scobys for free as each batch of kombucha produces a baby scoby, and before you know it, they just multiply with more than you need!

Apart from tasting great, they’re fun to brew and super wholesome and healthy. Ever since my sobriety for nearly seven years now, I routinely enjoy my beautiful cups of kombucha teas as my evening relaxing pre-dinner drinks.

Kombucha is a probiotic tea that’s long been used and known for strengthening your immune system, maintaining and healing your digestive system, restoring life energy and tastes awesome!


1. Brew 2 litres of organic black tea (Tuwawi’s Old English Breakfast or any other blends. I personally love using Restoration Blend for its further immune strengthening and restorative properties) with filtered/natural spring water in teapots. 

2. Add ½ cup of raw organic sugar (or rice malt if you’re intolerant to sugar), stirring gently. Leave to cool to room temperature. Then pour into big storage jar/bottle.

3. Pop in the Scoby and cover the top with a muslin/cheese cloth and tie. Sit it in a cool dark part of the kitchen or in your pantry for 7-10 days to ferment.

4. After 7-10 days pour the tea out of the container into bottles, keep the mother Scoby and share away the baby Scoby if you wish. Or keep them both with a bit of residual tea, for making your next double batch. Or you may keep scobys in container and serve straight from there. When the tea gets low, make a new batch of tea and add straight into the brewing container to top up.

 5. If the brew tastes too strong, you may dilute it 50% with filtered water, ice blocks, soda water or pure fruit juice. You may also add slices of fruits or lemon or lime. However it will affect the original flavour of the tea. Kombucha tea has to be served cold, cool or at room temperature. Do not heat it up or you will destroy all the valuable probiotics.

Kombucha Making


Do not use metal utensils in any part of the kombucha making processes. Use a wooden spoon to stir, ceramic or glass teapots and glass containers etc.

If the Scoby gets mouldy (quite rare but does happen) discard the whole batch. Mould appears hairy and on the top surfaces of the Scoby. 

Not to be mistaken with some brown discolouration on the Scoby or stringy bits in the tea or Scoby. They’re not mould but the probiotic bacteria, the good stuff!

Kombucha making is complemented with added flavours, zest and restorative properties when brewed with Tuwawi Teablends. Any blend with a black tea base is suited i.e. Restoration Blend, Elation Blend, Passion Blend, Sentimental Blend, Fortitude Blend or just plain good ol Old English Breakfast. Browse each blend page and choose the flavours you like and properties that match your needs. My personal favourite is Restoration Blend for replenishing and strengthening.

Click here to watch the short video of the making


Thank you for following my series of Wholesome Foods and Teas over the last months. Next blog series coming up in a couple of weeks I’d like to take you on a personal journey with me into a major life transformation of alternative and simple living, minimalization and adventures. My life is stepping into unbelievable unknowns with both mixed trepidation and excitement, and if you’ll like to share the journey with me, stay tuned!

Meanwhile put the kettle on, and have a cup of tea!

Browse Tea Store

Vegetarian Asian Dumplings

This week’s recipe and wholesome, fun and simple cook-up is Vegetarian Asian Dumplings. Even though I love Asian cuisines, I’ve always found it tricky when dining out because meats are a main ingredient in a majority of traditional Asian dishes. My daughters and I, who are vegetarians have found we haven’t been able to enjoy the lovely weekend brunch of “dim sum” which if you’re unfamiliar, is a kind of Chinese tapas. Hot, freshly cooked, straight out of the kitchen in small portions for you to pick from, all served in small bamboo steamers from trolleys that come by your table. Traditionally it has always been part of a lovely celebration with family and friends get-togethers, especially for a weekend brunch. Most dumplings served at restaurants and Asian cafes contain fillings of pork, chicken or seafoods.

So one Christmas we decided to whip up our own versions of dumplings, vego style! I usually keep life simple by picking up asian dumpling/gyoza (Japanese dumplings) wrappers from the freezer sections at Asian supermarkets, instead of making them from scratch. They’re an ideal texture and comes in packs of 30 or 50. They turned out absolutely delicious, but apart from fulfilling our tastebuds and tummies, the making of the dumplings turned out to be an amazingly social and relaxing experience. We found ourselves chatting and laughing as we experimented with different folding techniques and caught up about our latest life stories. So I decided to start the tradition of making a serving of Asian dumplings to go with whatever we have for Christmas every year… and while in the fun of making them, also place our thoughts and intentions into the dumplings for the upcoming new year!

These dumplings may be served as finger foods, snacks, or as a main meal accompanying other dishes. You may add meat to the ingredients if that is preferred, or use a variety of other vegetables. Dumplings taste delicious dipped in a sweet ginger and garlic vinaigrette sauce.

Vegetarian Asian Dumplings


500g pre soaked raw cashews (soak overnight)
3 cloves garlic
1 medium onion
3-4 stalks shallots/spring onions
drizzles of black sesame oil
himalayan salt and black pepper
1 pkt of gyoza/asian dumpling wrappers (30-50 sheets)

Put all ingredients into a food processor and blend them to mix well, into a rough texture. Add sesame oil and salt and pepper and stir in well. Proceed to make dumplings, techniques are shown in the youtube video by clicking this link here or the image below.
When dumplings are done they are cooked in the frypan with a techniques that’s half panfried half steamed. Panfried to brown and soak in the flavour of hot sesame oil and then covered to steam cook with a little bit of water for 1-2 minutes. Watch the pan doesn’t dry up and burn.

  • Other vegetables that may be used: mushrooms, bamboo shoots, zucchini.
  • Other filling base that may be used: pre soaked chick peas

Dipping Sauce

1 clove garlic (finely chopped)
1 cm slice of ginger (finely chopped)
1 medium fresh chilli (finely chopped)
2 tbsn sesame oil
3 tbsn apple cider vinegar
1 tbsp raw honey

Combine all ingredients in a small sauce bowl and stir to mix well or in a small jar with lid and shake them up to mix well, then serve in sauce bowl.

Asian Dumplings go really well with a fresh brew of green tea. Green tea compliments any Asian dish as its lightness enhances the exotic tastes of eastern flavours. Our very own organic Oz Green Tea with Lemon Myrtle measures up to superior standard, if not even better than any Asian green tea variety, especially to go with this dish. So try it!
Then let me know in the comments box below how you went!

Now click on image below and join me in making some dumplings!


Browse Tea Blends


Raw Cacao Vegan Cheesecake

This is Week 3’s recipe for the 7-Week Wholesome Foods and Teas series, after some technical glitch wiped out my last three food blogs from my website and backup files! After this redo, I reckon I’m definitely sitting down to a fresh pot of Sentimental Blend with its beautiful Chamomile blossoms and African Honeybush in a base of Organic Assam Thunder.

One of my favourite raw desserts, Raw Cacao Vegan Cheesecake is a non dairy, non gluten, no sugar, no baking absolutely easy to make treat that will tantalise your tastebuds and is packed full of energy. Beats any commercial protein bars! I often have slices in the fridge and on a full day with clients’ appointments back-to-back and insufficient time to stop for a decent lunch break, a slice or two of these keep me on my toes packed with sustained energies. It’s light on your waistline and is guaranteed to impress the dinner guests. My son and his girlfriend who are not vegetarians nor vegans were unsure at first when I was going to serve out a “vegan cheesecake” for dessert but after their first mouthfuls, both nodded and went “Mmmmm… ”

It’s called a cheesecake because of it’s creamy texture but of course, because it’s vegan, cashews are used instead of cheese. Hence packed full of raw plant proteins. No cooking with heat also retains all its nutrients and life energy.

rawcheesecakeblog2Raw cacao, if you’re not familiar, is basically the purest 100% chocolate. Unlike commercial chocolate or cocoa it isn’t processed or added with sugar. Raw cacao powder (which is what we use in this recipe) is made by cold-pressing unroasted cocoa beans. It’s classified as a super food with one of the highest ratings of antioxidants and magnesium.


Raw Cacao Vegan Cheesecake


Filling Ingredients

3 x cups pre soaked raw cashews (overnight)
1/4 cup coconut oil
1/4 cup raw honey
1 tspn vanilla essence
1/2 cup raw cacao powder
1/4 cup cacao nibs
12 pieces of cacao butter or 1 tbpn

Base Ingredients

1 x cup walnuts
1 x cup cashews
1 x cup pre soaked dates (soak for 30 mins)
1 tspn vanilla essence
1/2 cup shredded coconut



Place pre soaked cashews into a food processor with coconut oil, cacao butter, vanilla essence, half the amount of cacao nibs and raw honey. Blend until a creamy texture, then stir in the rest of the cacao nibs.
Spoon out the mixture into a bowl and refrigerate while you make the base.


Place pre soaked pitted dates, walnuts, cashews, vanilla essence and shredded coconut into the food processor and blend well into a rough texture.
Grease a pie plate or pan and press the base mixture into it, pressing down tight and firm.
Dish filling mixture on top of the base and spread it out evenly. Put into freezer.
When it’s set, decorate the cake with fresh cut fruits.
Cut and serve with dollops of cream, yoghurt or coconut cream (vegan) or if cake was made in a square pan, cut into square slices.


This dessert goes beautifully with a fresh brew of Sentimental Blend for relaxing at the end of a meal or Restoration Blend for further immune strengthening and a boost to your energies.

Click here or on the image below and watch the youtube video and whip it up yourself. Then let me know in the comments box below how you went, and if you enjoyed eating it. Would love to hear your thoughts and tips too.


Browse Tea Blends

Quinoa Spinach Salad

This is Week 2’s recipe for the 7-Week Wholesome Foods and Tea series, a redo as the original post was pinged off the webspace mysteriously, after the recent switch of this website to a new server.

raw_quinoaThis Quinoa and Spinach Salad with all its other added wholesome ingredients like chickpeas and vegetables makes it one of my favourites. Tastes divine and SO easy to whip up! and of course packed full of goodness and nutrition.

If you’re not quite familiar with quinoa it’s a superfood of the grain world. It’s nature’s complete protein and
packed with nutrients like magnesium, iron, potassium and fibre. It’s a wheat-free complete protein that is almost a staple in a vegetarian or vegan diet. I’ve often been asked, “how do you cook Quinoa to perfection?” Generally I’ve always gone with the rule of 1 part quinoa to 2 parts water after it’s rinsed thoroughly. Then brought to boil and cooked covered for about 15minutes, until their white curly tails appear and they’re light and fluffy. Quinoa comes in either the white or red varieties.

This beautiful salad can be eaten on its own as a meal or as a side dish to a main meat dish (if you’re a meat eater) or another main vegetable dish.


Quinoa and Spinach Salad


Baby/cherry tomatoes
1-2 red pepper/capsicum
1-2 stalks of fresh basil
generous lot of fresh spinach leaves
1 red onion
2 cloves of garlic
a handful of sliced sundried tomatoes
cooked organic chick peas
1 cup of cooked quinoa
100g creamy Danish Feta cheese

Slivers of fresh avocado for garnishing


Olive oil
Kaffir lime oil (or any lime oil if available)
Mixed spices of grounded coriander, chilli, turmeric, fenugreek, cardamon and cumin
salt and pepper to taste

* all ingredients preferably organic


Chop fresh tomatoes, sun dried tomatoes and capsicum into small pieces or slices.
Chop onion, garlic and basil into fine pieces.
Mix everything together in a salad bowl. Add in cooked chickpeas and mix well with spices, olive oil, kaffir lime oil, salt and pepper.
Add cooked quinoa and generous loads of spinach leaves. Mix well with drizzled olive oil, lime oil, spices, salt and pepper.
Finally crumble feta cheese and mix well again adding spices, oils and salt to taste.
Serve and garnish with slices or slivers of avocado.


This salad dish goes absolutely beautiful with a fresh brew of Sentimental Blend as you relax into your day or evening. Serve the tea hot if weather is chilly or cold and iced in a sweltering summer.

There are many variations of Quinoa salads, you can put together just about anything. Of course, if you’re vegan leave out the cheese. Try it, it’s so simple, no excessive effort at all, but overloaded with taste and nutrition.

Click here or on the image below and watch the Youtube video of me whipping this dish up for you!
Then leave a comment in the box below and share your thoughts, tips and ideas too. Would love to hear it!

maxresdefault (1)

Browse Tea Blends


Vegetarian Baby Quiche

This is a redo of the first of the three wholesome foods and tea recipes that I’ve blogged in February-March recently. My website had changed it’s server to a new one this week, and after the event, I found three of my latest blogposts mysteriously disappeared! They were not even in my backup files whhhaaat??!! There’s technology for you! ha

This first recipe and cook-with-me is a healthy, quick and wholesome whip-up of baby quiches, ideal for breakfast with a fresh pot of Fortitude Blend to begin your day. Fortitude Blend will kickstart your energies and boost your immune system to take you through anything that comes your way and the quiches are packed with proteins and vegetables. Also brilliant as a light lunch with a serve of your favourite salads or slipped into your kids’ or hubby’s lunchboxes!

Vegetarian Baby Quiches is Week 1 of a 7-Week Wholesome Foods and Tea series. The key to all recipes in this series is simplicity, quick yet delicious and packed with nutrition. We all lead busy lives these days whether we’re young professionals fulfilling demanding jobs, young mums running around after the littlies all day or middle to elderly aged we have other creative activities to pursue. Instead of spending half a day in the kitchen, why compromise the goodness for our living bodies by grabbing takeaways (or take outs as you may say in your country) cooked with high laden processed and trans fats and low grade ingredients? So much wiser to chop up freshest organic vegetables and throw them all together in less than 10 minutes and voila, have a quick yet scrumptious home cooked meal or snack, to sit and relax into or grab on the run.

Vegetarian Baby Quiche (can add meats if you’re a meat eater)

baby quiche2


Assorted vegetables of Mizuno, cherry tomatoes, mushrooms
(You can used any variety of vegetables that you like e.g. baby spinach, red onions, carrots, sweet potatoes, etc.)

6 x large free range eggs

200ml carton of fresh cream

100g of crumbled Feta cheese

Salt and pepper to taste

  • all ingredients preferably organic


Preheat oven to 200’C and lightly oil patty pans with coconut oil. Chop all vegetables up to tiny pieces and distribute them into the patty pans. Crumble in feta cheese. In a mixing bowl, break the 6 eggs and beat them up. Add 100ml of cream, then check consistency. If too thick add another 100ml. Add salt and pepper, stir and scoop them into the patty pans to cover the vegetables.

Pop them into the oven and check after 20 minutes by touching the top of quiche. If springy but firm it’s cooked. Turn the oven off and bring them out to cool. When cooled gently remove them from the pans onto serving plates. Quiche goes yummy dipped in a blue cheese aioli or french mustard sauce, or simply plain as itself with some vegetable garnishings like sprouts and herbs.

A hot brew of Fortitude Blend will complement the flavours and nutrition of this dish. Or if the weather and season is hot and summery, serve beautifully with cold glasses of iced teas of the blend.
Remember for iced teas, brews can be made earlier or the day before and kept in the fridge to cool. Also make sure when brewing for iced teas, use more leaves to make a stronger brew, as they will be diluted with melting ice blocks.

Click here or on the video image below and view me making the quiches, then try them yourself and let me know how you go! Also if you have any queries, suggestions, tips and ideas, jot them into the comments box below. If you love wholesome foods and teas and haven’t yet join our community of passionate tea lovers, pop your name and email in the box below and get your freebie and welcoming discount to try some teas, also to keep enjoying everything I share about aliveness and teas.


Browse Tea Blends

The many ways to have your Tea

You know all about the most common and popular way of having your tea… a fresh hot brew in a teapot served into beautiful teacups. There’s such pleasure in finding and using your favourite and beautiful teawares. They add to the appreciation of life’s aesthetics and also subtly affects the flavour of your tea. Clay teawares for example have been known to be left unglazed and are favoured by tea connoisseurs as the clay absorbs the essence of the tea. A particular teapot is specially assigned for a particular tea so that flavours are exemplified and pure.

Of course, these days the various quaint and modern styled glass and porcelain teawares are popular favourites. Apart from the vessels to have your teas in, what are the many ways to have your tea ?

  1. As a hot brew on hot or cold days or nights
  2. As refreshing iced teas in warm and hot summers
  3. As a base for smoothies
  4. As another ingredient in alcoholic cocktails
  5. As an added ingredient in your favourite food recipes.

For No.1 you may check out my page on The Art of Drinking Tea or the video I made for you on How to brew a perfect pot of Tea click here or on pic below


As for Points No.4 and 5 I will leave them for another blog post. In this post I’d like to share about iced teas and using tea brews as the base for smoothies.

Typically with both these two I tend to make a big pot or brew and bottle them then keep them chilled in the fridge. It makes for the serving easy whenever needed. Of course keep them fresh by using them within a day or two.

If you live in the southern hemisphere, like I do in Australia, then you’ll know how with summery days easing into these coming months, a cold icy tea or smoothie isn’t just refreshing but also replenishing and revitalising. So if you’ve got a couple of bottles chilled and ready in the fridge, all you have to do is pour them into a nice tall glass with some ice blocks. I love dropping in a slice of fresh lemon or lime or both too, to add to the fresh flavour. As well you may freeze certain fruits in advance like strawberries, grapes, berries or melons (cut into small squares) then drop the frozen fruits into the tea as well. They serve as fruity ice blocks plus also add a subtle fruity flavour to your tea. They also look awesome!


Always note with iced teas, make the brew of tea double in strength by doubling the amount of leaves, as you will be diluting it when ice blocks are added. Make a couple of big jugs of iced teas to add onto the entertaining table as a healthy and fresh alternative to an alcoholic punch, for guests who prefer non-alcoholic beverage or who are driving. Tuwawi’s fruity blends of Relaxing Tropo and Luscious Berries are completely caffeine free, ideal and yummy for the kids, what’s more, they would just love having colourful frozen fruits floating about in their glass!

As a base for smoothies you may use them according to the properties of the teas, as needed. Or you may use them to add flavour and goodness as well. For example, one night this week when my daughter returned home very stressed from a full-on day, I whipped up a banana and mango smoothie in a base of chilled Sentimental blend, for its calming and soothing properties for the nervous system. We enjoyed the smoothie (which is only light as it isn’t a heavy milky base) as I cooked dinner, she started to relax and breathe deeper.

Banana-mango Smoothie in Sentimental Blend tea base

Banana-mango Smoothie in Sentimental Blend tea base

So if you haven’t tried any of these, it’s time to whip some up! Guaranteed to thrill the kids, and maybe the husband and partner too. To check out some other Smoothies click here.

If you’ve been following Tuwawi Tea’s Facebook posts, you’ll be fully aware of the current Giveaway competition run in collaboration with Becomingness. Check out Vanessa Vickery’s awesome review and write-up on Tuwawi Teas, also all the wholesome recipes on her website, which Tuwawi Tea complements beautifully as well. A reminder, don’t miss out if you wish to enter, closing date is in a couple of days, the 12th Dec. Click here to the post and scroll to bottom of the review post for details for entering, to win a gourmet gift pack (open to Australian residents only)

I’ll get another blog post out to you before the year ends, meanwhile if you’re still in need of beautiful teas for yourself or as a gift, get your orders in, there’s still time for Australia Post to get them to you before Christmas, if you’re in Australia.

Browse Tea Store

Fruit and Vegetable Smoothies

Beetroot Smoothie high in folate, iron, manganese, Vitamins A and C

I am a big fan of fruit and vegetable smoothies! These days it’s almost a fad with all health gurus raving about freshly blended smoothies or freshly pressed juices. Many have healed their own physical ailments or improved their general health and wellbeing by proactively taking responsibility to better their diets and lifestyles. Smoothies and juices have become part of the natural lifestyle of healthy and wholesome eating, as much as detoxification, an active lifestyle and the healing of emotional wounds and restructuring of empowering mindset becoming a conscious way of living.

When I was self-healing from my past mind and body imbalances, smoothies played a huge part, as they were easily digestible, packed with nutrients and minerals, plus were simply super delicious. I preferred smoothies to juices mainly because it was more like a meal than a drink and also enjoyed the textural quality of them.

Basically you can smoothie just about anything, the combination used can be very simple to quite elaborate. The picture of the beetroot smoothie at the top of this page is bright pink because it’s just a simple blend of whole beetroot in a base of coconut water, then with chia seeds stirred in just before drinking.

A few general tips for a perfectly nutritious and delicious smoothie:

Use a plain liquid as base eg. pure coconut water (high in energy), freshly squeezed lemon, orange or apple juice, or cooled tea. I often have a bottle of my Oz Green Tea with lemon myrtle and a Luscious Berries tea in the fridge. Oz Green tea is an excellent base for vegetables and Luscious Berries (caffeine free) for any fruit smoothie blends. They add an elegant flavour to your smoothies plus enrich them with antioxidants. If you prefer a thicker, creamier base, use coconut milk or almond milk. Avoid cow’s milk as dairy products are not really suitable for the human gut. If you run out completely of any of these bases, just normal spring/filtered water is fine too.

If blending stalky or chunky hardier vegetable pieces like carrots, celery, beetroot, etc. blend them up with a small amount of base liquid first, before stuffing in the rest of the fruit or leafy vegetables in with more liquid. This will avoid lumpy chunks in the smoothie when you drink it.

Generally I try not to blend more than three different kinds of vegetables or fruits, or any combination thereof. This ensures the taste and flavour stays fairly pure, and prevents the blend turning a muddy brown, which is fine too. You may add additional goodness like a high protein powder (for vegans), a raw free range egg (for non vegans), aloe vera gel (good antiinflammatory for the digestive system).

Always allow half the blender to be filled with ice blocks as a smoothie is most delicious when drunk icey cold. The ice makes up the other half of the liquid. To thicken a smoothie that you may find too watery, you may add a couple of dollops of plain yoghurt to a milky base smoothie or simply stir in a spoonful of chia seed to any kind of smoothie. Chia seeds has a gel like thickening effect, and packed with protein, fibre and antioxidants.

Fruit smoothies generally don’t need any sweetening as the fruits themselves are naturally sweet, however vegetables sometimes may be a little tart or tasteless, for e.g. kale in a green smoothie. This can be overcome by using a sweeter freshly squeezed fruit juice as the base, or even dropping in a banana to the blend. I blended half a dozen of kiwifruit in coconut water one night last week, and when I took a sip afterward, my face screwed right up. I had to blend it again with two overripe bananas and it tasted yummy!

Bananas are always handy to have, especially overripe ones. As a bonus I often get them specially discounted from my farmer at the market as people generally won’t buy spotty bananas. However, overripe bananas have been hailed to contain anti-cancer properties. Those dark spots on bananas apparently produce a cytokine called TNF (tumour necrosis factor) that counteracts inflammation and the formation of tumours. Plus bananas are high in potassium and Vitamin B6. Peel their skins off and keep them frozen in the freezer. Adding a couple of frozen bananas into your smoothies is ideal. They go well with almost anything.

Always try and use organic fruits and vegetables as you’ll be consuming them raw. If you can’t then make sure they are peeled or at least washed properly.

Herbs and spices are excellent addition for flavour but also nutrition. A handful of mint always uplifts any fruit or vegetable smoothie. Coriander is a great for the digestive system, also excellent for detoxifying, if you like its taste.

Well there you go, if you still haven’t tried smoothies, or it’s been awhile since you last made them, now is the time! It’s as easy as 1-2-3 no extensive chopping nor cleaning. Often it may be an easier and more delicious way to drink all the goodness of fruits and vegetables rather than sitting there with a mountain load of greens chomping away like a rabbit! Also, they are super excellent for detoxing when you feel like you’ve simply indulged in too much foods and/or alcohol.

Smoothies are best as a cold drink in the warmer seasons though they can be made into warm ones, using warm (not boiling hot) Tuwawi tea blends as a base. It makes the smoothie into a warm nutritious drink on a cool night.

For something different try…

img_20161029_194731Using Restoration Blend tea as a base with some beets, carrots and celery, add half a teaspoon of turmeric and stir in some raw honey to taste. It will warm you up and nourish your immune system in the cold winter nights.

Restoration Blend: Immune strengthening blend of organic Chai, Rooibos and Yerba mate

If you have an excellent smoothie blend of your own or any thoughts and tips, please share in the comments box below. Would love to hear it!


Browse Tea Store

For other Wholesome Food blogs and recipes Click Here

Toasted Turkish Bread with Dukkah

This is a very simple dish that requires almost minimal cooking, except the toasting of some sliced pieces of Turkish bread. I love Turkish bread because they’re light and when toasted, the crusts become crunchy on the outside and the bread remains soft and light on the inside. Of course if you’re gluten intolerant, use gluten free breads.

Along with bread, you may also use vegetables like carrots, cucumber, capsicum, celery, and fruits like apples. Slice them up into long ways so they can be dipped into the dukkah as well.

dukkahWhat is dukkah? (pronounced dookah) It’s an Egyptian condiment consisting of a mixture of spices, herbs and nuts. It’s usually used as a dip, either as starters before a meal or as a light delicious snack. You may make your own healthy dukkah by crushing roasted nuts (eg. hazelnut, macadamia nuts, almonds) then combined with various spices and herbs like coriander and cumin seeds, sesame seeds, sea salt and black pepper. Or if you’re like me, and a little lazy, you may just purchase them readymade. If such, make sure you buy them from a gourmet deli or like myself, I get them from my Turkish lady at the market who makes and blends her own dukkah, they are as fresh as if I made them myself!

Toasted breads and vegetables are usually dipped first into a nice robust saucer of olive oil then into the dukkah, so it sticks and picks up the mixture. I also usually like to have a saucer of apple cider vinegar as well and dip into that and the olive oil, just to add a hint of tang to the flavour and taste.


As it’s light and easy, Turkish bread and dukkah is an excellent dish to have out on a picnic lunch too. My dog Charlie salivates and waits eagerly for some crumbs and treats when I sit out in the beautiful sunshine with my dukkah meal and a lovely pot of refreshing Oz Green tea with Lemon Myrtle on a warm day. Or sometimes I may feel like the more robust Restoration Blend with it’s subtle chai of spices, nicely complementing this dish.

dukkah4Share your thoughts and ideas about this dish in the comments box below, would love to hear it, and if you haven’t tried it, do so. It’s amazingly simple yet so tasty!







Browse Tea Store

For more and other wholesome food blogs and/or recipes Click Here

Potato Chips

Photo: Panfried sliced potato chips and button mushrooms served with salads of cos lettuce, alfalfa sprouts, sliced tomatoes, olives and walnuts.
Sculpture: Aum Orange courtesy of www.outofthebowl.com

Sometimes I feel like the good old hot chips like I used to have when I was a kid. In my past meat eating days Fish and Chips were one of my favourite take-aways (takeouts). However chips (or fries as is called in the US) from the shops seemed laden with heavy grease and I had no idea what sort of oil they were cooked in. All I knew was that I used to feel sick in the stomach after eating them. Later I found out from friends who used to own fish and chip shops that canola oil was commonly used, and some even used beef fat because they were cheap and supposedly tasted better. The potato chips were always submerged into a tank of hot oil in a basket.

chipscollageThese days I prefer to enjoy a home cooked meal of potato chips panfried in a light spread of coconut oil, sprinkled with himalayan salt. Hot, fresh and straight off the pan and onto your plate. Coconut oil is one of the super foods of our times, its saturated fats (good cholesterol MCTs medium chain triglycerides) contain fatty acids that are good for brain function, your immune system and a sustaining source of energy.

Coconut oil may cost slightly more, and they harden (solidify) when the room temperature is colder. However it goes a long way, as such not too much is needed. A tablespoon is plenty to cook a whole pan of chips and mushrooms.

This dish is a simple one of sliced organic potatoes, sliced mushrooms and served with a simple salad and some mexican mayo sauce (homemade – mayonaise and some mexican spices). You may also use sliced sweet potatoes, sliced eggplant and/or sliced zucchinis as well.

Simply heat about a tablespoon of coconut oil in a frypan then fry the sliced potatoes, turning until both sides go golden brown. Then sautee the mushrooms the end.

The meal goes beautifully accompanied by my favourite brew of Tuwawi’s Passion tea with its exquisite blend of Organic Darjeeling Snow View and rose petals. The smell of the brew incites passionate tingles within your body as you savour the scrumptious meal.


More Wholesome Foods Recipes

Browse Tea Store

Spinach Ricotta Pie Recipe

Spinnach and Ricotta Vego Pie
Serves 4

Pie Pastry

2 1/2 cups plain or wholemeal flour, plus extra for rolling

1 cup (2 sticks or 8 ounces) butter cut into 1/2 inch cubes (refrigerated very cold or frozen)

1 teaspoon salt

1 teaspoon sugar

6 to 8 tbsp ice water


Fold all ingredients in and work into a dough. Break into 2 blobs. Form into a discs, don’t over-knead! Kneading develops gluten which will toughen the dough. Sprinkle each disc with flour, wrap with plastic and refrigerate an hour or overnight.

Remove pastry from the fridge on the day of using, let sit till soften at room temperature.
Roll out with  rolling pin and spread over pie base.


400g tub ricotta cheese

1 large onion

3 cloves garlic

2 bunches of fresh silver beet (or spinach), trimmed

1 bunch of fresh basil

100g mushrooms

2 tbspn of Hemp seeds or 1 tbspn of pine nuts or both

Preheat oven to 180’C
Spread one sheet of pastry on the base of pie dish.
Brown onions and garlic in saucepan in olive oil. Add silver beet and mushrooms and then ricotta, hemp seeds and basil and add salt and pepper to taste.
Fill onto prepared pastry dish and cover with another slice of pastry on top.
Folds ends in to seal the pie and cut a few slits for steam on middle of pie.
Brush pastry top with milk (for browning)
Bake in oven for about 45mins or until golden brown.
Serve with fresh salad or fresh sprouts.

spinach pie2

  • May also use frozen puff pastry if prefer not to make own pastry

Pie is deliciously complemented with a  hot brew of Elation or Sentimental Blend on a cold wintery night.



For more recipes view Heart Creations Wholesome Food Recipes 

                Browse Tea Store