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Coming from a family of great cooks with a healthy appreciation for fresh, hearty, wholesome food, the recipes below are a culmination of decades of experiementation, enjoyment and sharing.  

During all my travels I have been blessed in meeting wonderful cooks who generously shared their talents with me. As a result I have developed an adventurous attitude towards cooking, always using fresh produce and a balanced nutritional intention.


I have created, borrowed and tweaked many recipes and will share more as time goes by.  Here are the first of a few delicous treats available for you to experiment with and enjoy. I encourage you to play with the spices and discover their power to heal, uplift and enrich your life.

Sweet Treats


Coconut Flour Pancakes



  • 4-5 eggs

  • ¼ to 1/3 cup coconut flour

  • ¼ tsp vanilla extract

  • 1 pinch nutmeg

  • 1 pinch cinnamon

  • 1 tbsp. honey

  • ¼ to 1/3 cup coconut milk (full fat)



  1. Mix all ingredients and let them sit for five minutes

  2. Add additional coconut oil or butter to a pan and heat (over medium)

  3. Pour about a ¼ cup of batter for each pancake, allow each side to brown before flipping.


Rose Petal Love Cake



  • 115 grams butter

  • 3/4 cup brown sugar

  • teaspoon fennel seeds

  • 2 teaspoons organic rose petals (also makes great tea)

  • vanilla essence

  • pinch salt

  • 2-3 eggs ( sometimes 2 is enough but it depends on how it looks after mixing)

  • 1 teaspoon baking powder

  • 11/4 cups almond meal  



  1. Mix butter and sugar until creamy

  2. add  eggs, blend on a slow speed until creamy then add spices and vanilla

  3. Add baking powder and almond meal

  4. Mix well

  5. Pour into small baking dish (8 inches) and bake at 180C for 35 mins.  

  6. I use silicone moulds which don’t need greasing but use greased baking paper in tins.


Sprinkle with fresh rose petals or one fresh rose picked from the garden.  Serve with love and delight to your precious friends.


Buckwheat Pancakes



  • ½ Cup Buckwheat

  • 1 Tbsp Natural Yogurt

  • 1 Cup Water

  • ½ tsp Cinnamon Powder

  • ¼ tsp Cardomom Powder

·      2-3 tblsp. Ghee for cooking
  1. Mix all ingredients apart from ghee in a bowl to make a batter

  2. Heat a non-stick skillet, turning the heat to low, pour 1 tsp ghee.

  3. Pour enough batter to spread evenly. Sprinkle some ghee on  the edges.

  4. Turn over when bubbles start appearing and cook until light brown.

  5. Serve with steamed fruit, honey, or chutney.


Great for all doshas, and particularly if Kapha is aggravated.


Savoury Dishes


Mandy’s Aussie Moong Bean Soup



  • 1 cup Mung beans

  • 1 teaspoon grated ginger

  • 1 Tablespoon Ghee or butter ( or you can use a good quality oil….peanut, hemp or sunflower.but not canola or vegetable oil)

  • 1 teaspoon cumin seeds

  • 1 teaspoon tumeric powder 

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1/4 teaspoon Hing (asafoetida) 

  • 2 curry leaves

  • 2 lemon myrtle leaves

  • salt

  • pepper

  • 1 cinnamon quill or a teaspoon of powder

  • Any veggies you have in the fridge will do..

  • 1Zucchini

  • 1 Carrot

  • 1 celery stick

  • Broccoli, Asparagus...

  • Half a sweet potato peeled and cut into 1“ squares

  • 1/4 small pumpkin chopped in 2” squares

  • Hand full of kale or spinach

  • and lastly the pumpkin and or sweet potato….



Moong Beans

  1. WASH 1 CUP of moong beans then place in saucepan with 3 sups of water, half teaspoon of salt and teaspoon of grated ginger.

  2. Bring to boil and then simmer for 30 mins or until beans are soft and squishy.


To cook the vegetables:

  1. Melt ghee or butter in hot pan, add cumin seeds …when they pop, add turmeric, coriander, cumin powder and cinnamon, then the hing and the curry and lemon myrtle leaves.

  2. Mix into the melted ghee and stir gently.  You will smell when it is ready….they call this a TARKA…

  3. Then add chopped celery, carrots , zucchini, kale, whatever veggies you are using.

  4. Start with carrots and celery, then the ones theta are quicker to cook last.  Stir them through the tarka and coat them in the spice mix….then add enough water to cover them…leave them to simmer until they are soft but not squishy.  You want them to maintain their shape and colour.  

  5. Then add the cooked mung beans to the cooked vegetables and site gently until the spice mix has blended into the beans.


Serve with a sprinkle of chopped coriander on top., with lightly toasted afghani bread from Mn Oushy and goats cheese.




Spicy savoury cake



  • 115grams butter, sunflower, coconut oil or ghee (butter or ghee tastes best)

  • 1 ¼ cups moong flour or besan flour

  • I cup diced/cubed paneer

  • 1 teaspoon cumin

  • 1 teaspoon tumeric

  • 1 teaspoon coriander

  • Pinch asafetida (hing)

  • ½ teaspoon ginger powder

  • 1 teaspoon cumin seeds

  • 1 tablespoon pumpkin seeds

  • 1 bunch fresh spinach

  • 1 small zucchini cubed or grated

  • 1 small carrot grated

  • 1 stick celery finely chopped

  • 3 eggs

  • salt, pepper

  • 2 teaspoons baking powder



  1. Blend softened butter or ghee with spices, salt and pepper like you would for a sweet cake with sugar.

  2. Add baking pdr

  3. Add Eggs mix until a smooth consistency

  4. Slowly mix in the chopped and grated vegetables then add then mix in the paneer.

  5. Pour into grease and lined tray or silicon mould and bake at 180 degrees for 35 -45 mins.

  6. Serve with soup or deicious as a high protein snack even on its own.


Mandy’s Palak Paneer   


This is one of my favourites and yours too!! from the number of times I’ve served it and taken the empty dish to the sink afterwards! You can even cheat and use frozen spinach. It is quick, easy to make and so delicious!



  • 1 Pkt frozen Spinach

  • 1 bunch fresh silverbeet, spinach or kale

  • 200 gms pkt paneer

  • 1 teaspoon cumin seeds

  • 1 teaspoon powder

  • 1 teaspoon coriander fresh and powder

  • 1 teaspoon turmeric

  • 1 teaspoon grated ginger

  • 1 cup almond milk



  1. Melt table spoon of ghee in hot pan, add teaspoon grated ginger, smashed coriander roots, then teaspoon cumin seeds and stir until they are fragrant. 

  2. Add teaspoon of cumin, coriander and turmeric powder until a golden paste forms. 

  3. Toss paneer into the ghee and spice mix (called tarka) until paneer is coated and golden brown. 

  4. Remove from heat and set aside. 

  5. Add a little more ghee if needed,

  6. Fry leafy greens until soft. 

  7. slowly add either coconut or almond milk and stir through until it becomes soft.  

  8. You can also use cream or yoghurt if you love dairy food! 

  9. Then return paneer to the spinach mix and add salt and pepper to taste.

  10. Simmer for another 15 mins on a low heat. 

Serve with chopped fresh coriander on top with either quinoa or basmati rice. This is a really healthy, nurturing dish and great for the digestion with all those wonderful spices.   ENJOY!


Spicy Lentils



  • 1 500gr pkt brown or green lentils

  • 1 onion

  • 1 tablespoon of oil

  • 3 medium carrots

  • 2 sticks celery

  • 2 teaspoons Cumin pdr

  • half teaspoon Cinnamon

  • Coriander seeds

  • salt & pepper

  • Vegetable stock



  1. Wash lentils and set aside

  2. Finely chop onion and sautee in oil until soft.

  3. Add finely sliced carrots and celery and mix into onions until they soften.

  4. Add lentils, mix well.

  5. Add 1 litre of vegetable stock,  salt, pepper, cumin and cinnamon.  Crush coriander seeds lightly before adding them.

  6. Cook slowly on a low heat until lentils are soft.  Probably about an hour. 


Savoury Dishes
Rose Petal Love Cake
Coconut Flour Pancakes
Buckwheat Pancakes
Mandy’s Aussie Moong Bean Soup
Spicy Savoury Cake
Mandy's Palak Paneer
Spicy Lentils
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