Stir Fry Cabbage Wraps

(Meat Free, Dairy Free, Gluten Free | Paleo-Friendly) This little party of flavours came out in a desperate attempt to use all the veggies that were hanging out in my fridge and needed to be eaten before I went on holiday (AKA ‘vacation’). It is with this spirit of ‘chuck it in-what’s the worst that could happen?!’ that I encourage you to put your own twist on this recipe. Have some courgette (zucchini), carrots or basically any other veggie? Throw it on in there!

Stir Fry Ingredients

  • Peanuts or cashews
  • 1-2 tbsp coconut oil
  • Fennel bulb, chopped
  • 1 whole onion, chopped
  • 3 cloves garlic, diced
  • 1 red pepper, chopped
  • 6-8 button mushrooms, sliced
  • A large handful of snap peas, whole
  • 2 large tomatoes, cut into large chunks

Stir Fry directions

  1. Dry fry the peanuts/cashews in a large frying pan. This will only take a few minutes so don’t leave them unattended.
  2. Put nuts aside. Add 1-2 tbsp coconut oil to hot frying pan. Throw in chopped fennel, onion and garlic. Sautee for 5-7 minutes -depending on how you like your onions cooked.
  3. Add in red pepper and cook for another 5 minutes.
  4. Thrown in mushrooms, snap peas and chopped tomatoes and cook to desired consistency (1-2 minutes to keep everything fresh or longer if you like the fully sautéed version).

Here’s how my stir-frying went:

Stir Fry Cabbage Wraps Prep

Stir Fry Sauce Ingredients

  • 125 ml (½ cup low) sodium soy sauce (or Tamari/gluten-free soy sauce if gluten free)
  • 125 ml (½ cup) vegetable broth
  • 1 tbsp corn starch or arrow root powder (I only had gluten free flour in my house so I used that as a thickener instead- it worked out fine)
  • 1 tbsp honey
  • 1 tsp sesame seed oil
  • 1 tsp rice vinegar
  • 2 inch piece of ginger, peeled and grated (or 1 tbsp ginger paste or 1 tbsp ground ginger powder)
  • 2 garlic cloves

Stir Fry Sauce Directions

  1. Whisk all ingredients together.
  2. Makes about 250 ml (1 cup). Will keep refrigerated in an airtight container for 1 week.
  3. If you want to just add sauce into the stir fry mix (instead of serving it as sort of dressing that you can add as desired), throw the sauce into the frying pan with veggies and cook for 3 minutes to allow the flour/corn starch to thicken the sauce.


Cauliflower Rice Ingredients

  • 1 cauliflower
  • 1 tsp ghee or coconut oil
  • 2 tbsp bone broth or water
  • Sea salt and black pepper to taste

Cauliflower Rice Directions

  1. Remove the cauliflower leaves and the tough end of the stalk. Use a food processor or the coarse teeth on a grater to grate the cauliflower into rice-sized pieces.
  2. Add the ghee/coconut oil to a pan with the grated cauliflower and the bone broth/water and stir to mix.
  3. Cook over medium heat, lid on, to let the grated cauliflower steam for 4-6 minutes until tender. After a few minutes, check to make sure that there is still enough water on the bottom of the pan to stop it catching. Once the cauliflower is tender, season to taste and serve.


Cabbage Wrap Ingredients

  • One large head of green cabbage (washed and dried)

Cabbage Wrap Directions

  1. Cut off large piece of cabbage and use as wrap.
  2. Add cauliflower rice topped with the stir-fry mix and your toasted nuts.
  3. Wrap it up and enjoy! Here’s how my cabbage-wrapping went:

Stir Fry Cabbage Wraps

Stir Fry Cabbage Wrapped

Makes 4 servings

Tips: If you don’t like the idea of a wrap, just skip the cabbage part and make normal stir-fry on a bed of cauliflower rice –topped with the nuts. Please note, do expect these wraps to be pretty messy when you eat them! They’re probably not the kind of thing you want to make for someone on a first date! 😉


Courgette & Aubergine Curry

(Gluten Free, Meat Free, Dairy Free | Paleo-Friendly) Courgette & Aubergine Curry (AKA Zucchini & Eggplant Curry) This delightful curry is creamy, packed full of veggies and just generally good for the soul. I served with broccoli rice (recipe included here) and a pile of watercress, but feel free to eat this one-pot wonder on its own or with any side that you wish –maybe even add in some finely shredded cabbage towards the end of cooking time –there are no rules here!

Even though this tasty curry would be ideal to cosy up to on a winter night, I was inspired to whip this up when I received an aubergine (eggplant) in my Nature’s Window Veg Box. Basically, my veg box made me do it. Here’s the culprit:

Aubergine Courgette Curry Veg Box

Curry Ingredients

  • A handful of peanuts or cashew nuts
  • 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee, for frying
  • 2 large onions, diced
  • 2 thumb-sized pieces of fresh root ginger grated (unpeeled if organic)
  • 6 large garlic cloves, diced
  • 200g (1 cup) red split lentils, rinsed (no need to soak them)
  • ½ – 1 litre (2 cups – 4 cups) bone broth or water (use a little less if you are using coconut milk and depending on how thick or sauce you want your curry to be)
  • 1 aubergine (eggplant), chopped into 1.5cm (0.5 inches) pieces
  • 4 large tomatoes, quartered
  • 2 large courgettes (zucchini), diced (I only had one so I also added the mushrooms that came in my veg box)
  • Grated zest and juice of 1 lime or lemon
  • 2½ – 3 tsp tamari or 2 large pinches of sea salt
  • 1 tsp maple syrup
  • A handful of roughly chopped fresh herbs such as coriander (cilantro), mint or basil

Curry Directions

  1. In a large wide pan, dry fry the peanuts or cashews for a few minutes to toast them, roughly chop and then set aside. (Make sure you use a big pan or pot that will be able to accommodate all of the curry -see below picture for my massive mistake in this department).
  2. In the same pan, heat the coconut oil over a medium heat and fry the onion, ginger and garlic for 10 minutes until soft (don’t let the onion and garlic go brown).
  3. Add the rinsed lentils, the coconut milk, most of the bone broth or water (I only used 500 ml/2 cups of water) and stir well. Keep an eye on the liquid levels and add as needed so that the lentils don’t’ stick and burn at the bottom.
  4. After 6 minutes of cooking over medium-high heat, add the aubergine (eggplant) and stir.
  5. After a further 10 minutes, add the tomato, courgette (zucchini), lime/lemon zest and the tamari/salt. Add more bone broth or water if you think your curry needs it. As you can see, I should’ve used a bigger pot. Don’t be a fool like me!

Aubergine Courgette Prep

  1. After 6 minutes, turn off the heat and add the lime/lemon juice, the maple syrup and fresh herbs, then stir and taste. You might need a little tamari/salt or lemon/lime juice. (I was feeling adventurous and added a bit of a hot red pepper in for fun).
  2. Top with the nuts and serve with watercress or your chosen side dish. If you’re having guests over, serve your curry with little bowls of extras (nuts, herbs, lemon/lime wedges, sea salt, etc.) so everyone can help themselves to extra toppings.

Serves 4 as a one-pot meal or 6 if served with a side dish.

Broccoli Rice Ingredients

  • 1 head of broccoli including stalk
  • 2 spring (green) onions, finely sliced or 1 tbsp snipped fresh chives
  • Sea salt and black pepper to taste

Broccoli Rice Directions

  1. Use a food processor or the coarse teeth on a grater (which is what I did) to grate the whole broccoli including the stalk into rice-sized pieces.
  2. Steam the broccoli in a pan with a few tablespoons of water, lid on, for 3-4 minutes until tender with a little bite, stirring halfway through.
  3. Season to taste and stir through the spring (green) onions or chives, then serve.

Source | Hemsley Hemsley, ‘The Art of Eating Well’

What’s that? You want one last picture of this gorgeous curry? Well, okay then! You’re welcome. Courgette Aubergine Curry

Muffin Veggie Frittatas

(Gluten Free, Meat Free -can also be DF) Frittatas have this fantastic way of sounding really complicated and fancy -but actually being super easy to make. So, if you want to impress your friends (who don’t know what they are), clear out the veggies in your fridge and do it in no time at all, these little miracles are the way to go! Also, they’re not only great for a packed lunch, but they’re also an excellent breakfast-on-the-go.

I got this gorgeous Nature’s Window Veg Box delivered and decided that Hemsley Hemsley’s Muffin Frittatas were happening. Read on for the full recipe!

Natures Window Veggie Box


  • 8 eggs
  • 2 large pinches of sea salt (or to taste)
  • A large pinch of black pepper (or to taste)
  • 3 carrots or 3 courgettes roughly grated (or get crazy and do a mix of both!)
  • A handful of veg (Try chopped red pepper, fennel or peas. I used fresh mushroom, kale and tomato –be careful how much tomato you use since they’re usually too watery)
  • 1 onion or leek, or some spring (green) onions or fresh chives (dice, chop or snip them finely as you won’t be frying them)
  • 1 large garlic clove finely diced
  • Any spices or herbs, fresh or dried (I used 1 tsp dried oregano and a small handful of fresh parsley)
  • A large handful of grated hard cheese such as Cheddar, Gruyere or Parmesan (I skipped the cheese all together and kept it dairy-free). Or, use feta cheese (but add less salt since this cheese is naturally salty!)


  1. Preheat the oven to fan 190C (375F). Grease a muffin tray well with a little butter or use paper cases (or parchment paper).
  2. Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped veggies, finely chopped onion, leek, garlic and any spices or herbs you’ve collected. You are looking for a ration of around 50% egg to 50% raw veg.
  3. Pour the mixture into the prepared muffin tray. Here’s how mine looked:

Frittata Prep

  1. Bake for 12 minutes, then crumble the cheese on top and turn on the grill. Grill for about a minute the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the grill and just cook in the oven for 14 minutes.
  2. To check if they are done, give the muffin tray a wobble –the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer.
  3. Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.

Makes 12 muffins (I tend to always end up with more than 12 muffins so I usually put the leftover mix after my muffin tin is full in small dish and bake that separately).

Source | Hemsley Hemsley, ‘The Art of Eating Well’

Just look at these little beauties! They make eggs so cool. #yum

Muffin Frittata


I like to make these frittatas and freeze them for future use. Just set aside enough to eat for a few days and then freeze the rest. When I expectantly host brunch, I pull these puppies out to thaw the night before and heat them up in the oven. Brunch sorted. Oh, and if you don’t have a muffin tin, don’t fret! Just throw the mixture into a pie plate (or other appropriately sized dish) and bake them in there. You can just cut them up into little wedges to serve.