Miso Soup for the sick

Ever since I posted the blog post about vegan health, I’ve been feeling sick. ¬†It started of as just a little head cold that I didn’t worry about, but yesterday I felt so unbelievable sick I didn’t even want to get out of bed ūüė¶ but the world doesn’t stand still just because I’m sick especially when I have ¬†a partner that cant even make toast and works almost everyday and really odd hours. ¬†So when I get sick I want simple recipes, that’s nutritious and good for me.


I made this soup yesterday and it helped me so much, my cold is almost completely gone! So when you have some sniffles try this recipe!


I chose ingredients that would help ease the symptoms.



I always find it so odd that people don’t like onions, its something that can make a meal and with all these health benefits who wouldn’t like onion!

Onion is a powerful anti-septic that is rich in vitamins A, B and C.  It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fiber.

IMMUNE BOOSTER: The pungency increases blood circulation and causes sweating.  Useful in cold weather to ward off infection, reduce fever and sweat out colds and flu. 

Onions have also been shown to have excellent antibiotic properties with a history of usage dating back to ancient Rome.  There is a long list of beneficial medicinal properties which has been directly attributed to the onion such as; herbal analgesia, anti-inflammatory substance, increases circulation, alleviating angina, and used in the treatment of the common cold and flu, and for people who have a persistent cough.


mmmm garlic, I’ve vampires do exist I would feel so bad that they cant stand garlic and I would most likely kill them with just a sniff of one of my meals.

 garlic has been a natural antibiotic used since ancient times.  Garlic in the diet helps reduce cholesterol, triglycerides and blood pressure, and also helps thin the blood and acts as an expectorant and decongestant.  In the past, garlic was used for its antimicrobial properties in World War I to treat typhus and dysentery, and during World War II it was used to ward off sepsis.  Modern research has shown that garlic has extensive antibiotic properties.  Japanese, Russians, English and American scientists have conducted extensive research which shows a diet which contains regular amounts of garlic can reduce the risk of stroke, hypertension, tumors, and certain forms of cancer and can help with treatment of the common cold.  



I’m not that fond about green tea, but I do enjoy a cup of green tea once in awhile and after reading up about it makes me want to drink some everyday!

There is a good reason why many Asian societies have been drinking green tea for hundreds of years. Archeological records show that people have been steeping green tea leaves for over 5,000 years! Globally, tea ranks second only to water in overall beverage popularity.

Green tea has benefits beyond its ability to quench thirst, from its ability to possibly ward off cancer to its cardio-protective effects, decades of substantial research show that green tea may hold a variety of healing, health-boosting properties.

Green tea may act as an overall immune booster. Chemicals in green tea have been used to reduce colds, flu and even genital warts. Some studies on laboratory animals even show promising evidence that green tea can slow the ageing process and even keep us alive longer


No¬†Asian meal is complete without some ginger, I’ve always loved the taste of ginger maybe that’s why my favorite cookie is ginger.

 Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.


I’m not a fan of eating raw vegetables, its just not my cup of tea, but I love carrots raw, the sweet taste and it just feels refreshing.¬†

The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. This root, is a good source of antioxidant agents as well. Carrots are rich in vitamin A,  Vitamin C, Vitamin K, and potassium. 



Broccoli provides a high amount of vitamin C, which aids iron absorption in the body, prevents the development of cataracts, and also eases the symptoms of the common cold.


Popeye’s favorite food! There was a reason Mr popeye got so much energy after he had some spinach;)

Loaded with Vitamins: like A, K, D, and E and a host of trace minerals.

Source of Omega 3 Fatty Acids

Anti-Cancer and Anti-Inflammatory Antioxidants: Researchers have identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents. In a recent study on the relationship between risk of prostate cancer and vegetable intake (including such healthy vegetables as broccoli, cabbage, and brussel sprouts) only spinach showed evidence of significant protection against the occurrence of aggressive prostate cancer.

Alkalizes the Body.

Nourishes the eyes: The carotenoids found in spinach protect against eye diseases such as cataracts and macular degeneration.

Strengthens the Bones: One cup of fresh spinach (or 1/6 cup of cooked spinach) contains twice your daily vitamin K needs. This along with the calcium and magnesium in spinach is essential to maintain healthy bones.


Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.

Read more: http://www.care2.com/greenliving/10-benefits-and-uses-for-miso.html#ixzz21dSYap6J


Now that you know all the beneficial ingredients in this soup, let hop to it.  This recipe is simple and delicious, perfect  for a sick person to prepare.


MISO SOUP Рserves about 2-3 bowls 


*1/2 cup luke warm green tea

* 1.5 cup water

* 1/2 cup chopped small broccoli 

* 1 small carrot chopped in rounds then halved

* handful baby spinach roughly chopped 

* small onion chopped

* 3 cloves garlic, minced

* 1 tbsp ginger minced

* Buckwheat noodles as much as desired  ( I added a little bit of buckwheat noodles to make it more filling)

* 2 tbsp miso


In a pot bring the water and green tea to a simmer, add onion,¬†broccoli¬†and carrot. ¬†Simmer for a minute or 2 add in the garlic, ginger and noodles and simmer till the noodles are ready. Add the miso and stir well till completely dissolved. I like my vegetables to be very vibrant and crunchy so I didn’t wait till they were soft, when everything is ready stir in spinach till its wilted and serve immediately.


What natural methods do you use when you’re sick?

all info found all around the internet


chickpea flour blueberry raspberry muffins

This week has been super duper great, on¬†Wednesday we went to watch amazulu vs¬†Manchester¬†united at the stadium, it was so much fun! The only¬†disappointing¬†part was the fact that so many people were supporting¬†Manchester¬†even tho they come from south¬†Africa¬†:/ silly people!! After the game we headed back to our place and everyone decided to eat all my muffins and how everyone was going on about how great they are, so that’s why I’m posting this delicious muffin recipe



These muffins are made with chickpea flour so it adds lots of protein and fiber, I also added some chia seeds and they gave the muffins some crunch.





* 1 cup chickpea flour

* 1/2 cup whole wheat flour

* 1/2 cup rolled oats

*1 tsp baking powder

* 1 tsp baking soda

* 1/2 tsp salt

*1 tsp cinnamon

* 1 tbsp chia seeds

* 1 tbsp maple syrup 

* 1/2 cup sugar ( i used a little less and it still tasted great)

* 1/4 cup sunflower oil or olive oil

* 3/4 cup non dairy milk

* 1/2 cup raspberries

* 1/2 cup blueberries 




Pre heat oven to 400 degrees F. ¬†Place baking cups in a muffin pan ( i didn’t use any muffin paper, because I don’t like¬†unnecessary paper use, I just greased ¬†the pan lightly and they didn’t stick at all.)¬†

In a bowl mix all the dry ingredients together and then add all the wet ingredients mix well, fold in raspberries and blueberries until well combined.

Pour into baking cups 3/4 of the way and bake for 30 minutes or till golden brown.


These muffins come out a lovely brown color, I hope you enjoy these! 


I love snacking through out the day, instead of having a big lunch i snack ^^. ¬†I use to be really really bad back in the day ( that’s also a reason why I was so chubby), I would eat crisps, cupcakes, muffins and chocolates even when I wasn’t hungry, it would just be something to do :/ but after I pulled myself together and decided to eat healthier to improve my well being ( I got over being sick all the time and not even being able to go up a hill without taking a hundred breaks) and decided to snack healthier and eat whole foods and only eat when I’m hungry and stop when I’m full. ¬†


So here you have it a couple of my favorite things to snack on ūüôā¬†




I love eating fruit during the day it makes me feel energized and light, I try to eat¬†seasonally so I get whatever is in season and didn’t have to travel far ( I usually shop at farmers markets). ¬†


The only problem with having fruit on hand here is…………MONKEYS!!! we have a troop at our house that just hangs around the entire day, sometimes they even hide and the second I open the door to let a little fresh air in they run in and grab all my fruit ūüė¶ its really upsetting and they aren’t very friendly ( you can’t shoo them away they just try to attack me) , they have even come into my bathroom window and took my toothpaste, they might be cute, but damn do they drive me crazy.




I can live off popcorn,I love it so much. I don’t like anything fancy on it just a little herb salt and that’s it!!!

The only negative thing about this is, I do NOT have self control when it comes to popcorn and I’m very greedy and don’t want to share.




I love muffins and I love baking so I really enjoy having muffins on hand, I especially love sugar and oil free lemon chia seed muffins, these are perfect to have with a cup of tea and they have a really nice consistency and taste amazing toasted, and the other one is wholewheat sugar free blueberry and raspberry muffins, these never last long and the blueberry and raspberry make these muffins so pretty.




I was never a big fan of cookies, but I love baking them and now i love eating them. ¬†I also don’t believe in buying cookies, because I don’t like all the¬†packaging they come in and I DO NOT like the endless ingredients list! My favorite cookies are, brownie cookies¬†adapted¬†from my grandmother recipe made vegan and made healthier,¬†oats coconut cookies and¬†peanut butter¬†snap cookies, I’m slightly obsessed with¬†peanut butter¬†so this is always a winner!




This is my favorite thing in the world to eat!!!!!! ¬†If you haven’t made your own roasted sunflower seeds before, then your in for a treat!!!! I always dry roast these without any oil and I’ve made them in the oven and on the stove top before. ¬†I prefer making them on the stove top with a non stick pan because it doesnt take long and you don’t have to pre heat the oven, all you do is you heat a pan on high, place as much sunflower seeds as desired and you just let them go slightly brown and then toss.¬†

I usually add a little bit of herbal salt to them and then eat them while they are still hot. mmmmm


I hope you enjoyed my favorite snacks ūüôā¬†


Living in the moment and coconut oats cookies


I’ve been having a really hard time lately dealing with life, it all started last year when my¬†grandmother¬†died suddenly of cancer, within a month of finding out about it. ¬†It broke my heart, because she lives far away from us and I didn’t visit her in years thinking I still had lots of time with her. ¬†Soon after her passing my dad drove over my dog that I grew up with by mistake. ¬†After that my dad got me a puppy and he died a couple months after that, I actually started feeling like I had some bad energy around me that just wanted to kill things ūüė¶ but a close friend of mine helped me through this horrible time with great words of wisdom (bad things always happens in one go and then afterwards its all downhill), and I thought she was right and for a couple of months things went well and almost in the beginning of the year I had a bombshell that nearly broke me, but i was able to get through it stronger then ever.

A couple of weeks ago a friend of mine decided to take his own life, it was a horrible feeling finding out about it, we haven’t been in contact for about a year and it made me feel slightly guilty that I didn’t know he was having such troubles in his life, but after some soul searching I have realized he’s made me want to live in the moment, to not worry about silly things, to take risks, to see friends and family NOW rather than later. ¬†I’m¬†grateful for the time I spent with him and every moment in life is precious and you don’t know whats going to happen tomorrow everyday is a mystery.

Well one thing I’m really grateful for are these tasty little cookies, they are sugar free and just o so YUMMY. Feel free to add raisins or nuts to it, my love bunny doesn’t like “THINGS” in his cookies so these were¬†specially¬†for him.¬†


makes about 15 large cookies



* 1 Cup whole wheat flour

* 1 1/2 cups Rolled oats

*  1/2 cup coconut flakes

*1/2 tsp baking soda

* 1/2 tsp baking powder

* 1/2 tsp salt

* 1 heaped tbsp cinnamon 

* 1/2 cup agave nectar ( or any other liquid sweetener of choice)

* 1/2 cup oil ( I used half oil half applesauce)

* 1 Tbsp molasses

* 2 flax seed eggs or energy egg replacer

* 1/2 tsp vanilla


Mix all of the dry ingredients together till well combined, then add agave nectar, oil, molasses, flax egg and vanilla mix till well combined.  After this I chilled the dough in the fridge ( it made it easier to handle) for 30 min.

While your dough is in the fridge preheat your oven at 180, grease a baking sheet and when your dough is ready to be used, make about a tbsp dough balls and place on the baking sheet ( they don’t spread much so don’t worry about placing them to close) when your baking sheet is full, flatten your balls with a fork.

Bake for 15-20 min till they start to brown, remove from oven and let chill.


These little babies lasted about a day in our house, hope you guys like them.