Vegan Vietnamese Spring Rolls


Tired of Christmas food yet? Me too. Although I simply can’t wait for a traditional Swedish Julbord, it does not take long for me to feel utterly saturated by the salt, the fat and the sheer amount on offer. I start wanting healthy dishes and greens again which is  my body’s way of asking for  balance and proper sustenance. What to do?<!–more–> Continue reading “Vegan Vietnamese Spring Rolls”

Soup n’ Sandwich


Many moons ago I lived in California and one of my favorite things to do was going to the local beach caf and have soup n’ sandwich for lunch. In those days, soup was inevitably a creamy chowder and the sandwich a mountain of bacon, lettuce and tomatoes with lashings of mayo. Needless to say I loved it! These days, however, I still love the soup n’ sandwich concept but I try to use ingredients that nourish rather than clog my arteries.

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Bowl of Goodness

Bowl of Goodness…

One of the (few) benefits of colder evenings is that I get to experiment with autumn and winter recipes – in August! Who’d have guessed? We’re still unpacking and generally settling back into the house after summer holidays so last night’s dinner HAD to be quick as well as warming. With a few left overs in the fridge the focus was on the broth. I used a red thai curry paste as a base that I buy from the health food shop, ready made, suitable for vegetarians and vegans.


I know you can make this paste yourself but with no ingredients at home this brand is a great go to in need. It is so intensly flavoured that even a tiny bit adds richness and gravitas to any broth you make – and if the broth is good the world is your oyster. You can add almost any veg, fish or seafood and you’ve got yourself a rocking meal that infuses your body with goodness too. I used wild salmon as the ‘meat’ ingredients but if you are vegan you can easily leave that out and the soup would be just as good.

Here’s what went into last night’s soup:

 Bowl of Goodness 

Serves 2

1 medium onion

2-3 cloves of garlic

2″ piece of ginger root

2 tsp red thai curry paste, concentrated

coconut oil

edamame beans

1 courgette, chopped

1 red pepper, chopped

1 small can of coconut cream

1 fillet wild salmon (already cooked)

salt and pepper

fresh parsley

Start with chopping onions, garlic and ginger finely. Add to pan with large table-spoon of coconut oil, the more the yummier I say. Add a couple of  teaspoons of the red thai curry paste and mix with the coconut oil and the onions for a couple of minutes until the paste has dissolved and the onion mixture softened (not burned).  Add the courgettes and the red pepper and stir continuously until softened, then add the edamame beans and the coconut cream and stir until all is coverd in the cream. Add salmon and turn down the heat and let simmer under lid for about 5-7 minutes. You may need to add a bit of water if you  Add salt and pepper to taste. Serve in pretty bowls and garnish with parsley. For a meatier meal you can add rice noodles and/or mushrooms to the soup, I just didn’t have any at home. Hope you enjoy the soup!! Happy Sunday! x

Green Pea Soup





Although we are told we are heading into Summer, at times it may not always feel like it. Take today when the rain is pouring down outside and you just feel like snuggling up in front of a warm fire.

My recipe suggestion therefore is a light, tasty and incredibly comforting vegetable soup made out of the humble green pea. Packed with flavour and colour it is too often used as a side for kids’ meals and overlooked by us adults for sexier veg. No longer. Whether you choose to buy fresh peas and hull them yourself or buy the frozen variety (many brands have organic frozen peas) is up to you – the point is that peas are tasty and full of goodness.They contain a range of healthy phytonutrients, key anti-inflammatory and anti-oxidants and deserve to be a staple on our table. Read more about the goodness of peas here.


This recipe comes from my friend Charlotte. When I made it we all agreed it was so tasty we had to have seconds.

Green Pea Soup 

1 packet of 500 g organic frozen peas (or equivalent weight if you are a self huller)

1 small onion, chopped (I had run out and used 2 spring onions instead – worked a treat!)

2 garlic cloves 500 ml vegetable stock (if you want you can replace with chicken stock)

salt and pepper to taste

1 large tbsp rape seed oil

In a large saucepan, add the oil, garlic and onion and saute until soft. Add the stock and peas and cook until tender. Taste and add salt/pepper in required quantities. Use hand blender to create a smooth soup. If you fancy a little something extra then add some toasted croutons, extra black pepper or some chilli flakes. Serve hot or cold, with or without bread. Enjoy x