Yellow curry with pumpkin, coconut and cashew nuts

Curries are one of my staple meals during the colder months; nourishing and warm, they are a delicious way to stay healthy. Most curries (including this one) include chili which is rich in vitamin C to help boost your immune system. This curry recipe also has butternut pumpkin and sweet potato which are rich in nutrients such as vitamin A, vitamin C, beta carotene, potassium and are high in fibre. This curry also contains turmeric which has anti-inflammatory properties, perfect for those dealing with endometriosis or other inflammatory health conditions. Turmeric is best absorbed with black pepper so I’ve included it in the ingredients.

While this curry contains chili it’s fairly mild, I find it’s easy to digest with no tummy issues afterwards. I served it with jasmine rice and coriander, but it would also be great with brown rice, cauliflower rice or quinoa.


Serves 4, takes about 45 minutes to prepare.

You’ll need (for the curry paste):

1 large shallot chopped

1 red chili chopped

1/2 heaped teaspoon of turmeric

Black cracked pepper (to taste)

2.5cm piece of ginger chopped

2.5cm piece of lemongrass finely sliced

Juice of 1 lime

A splash of fish sauce (or try vinegar for a vegan option)

1/4 cup of almond butter

2 tablespoons of water

For the curry:

1/2 a butternut pumpkin chopped into 2.5cm pieces

1 medium sweet potato chopped into 2.5cm pieces

1/2 cup of raw cashew nuts

1 400g can of coconut milk

1 teaspoon of coconut oil

Coriander leaves to garnish

Steamed rice to serve


Add all the curry paste ingredients in a blender and blast on high until smooth.

Prepare your rice so it’s cooked when you’re ready to serve the curry.

In a large fry pan or wok, heat the coconut oil on medium-high heat. Then add the butternut pumpkin and sweet potato, coat in the curry paste and fry for about 2 minutes until all the pieces are well coated.

Add the coconut milk and cashew nuts and simmer for approximately 25 minutes or until the pumpkin and sweet potato is cooked.

Serve immediately with rice (or your accompaniment of choice) and coriander leaves.


Yours in health,

Meredith x


Buckwheat, coconut and cashew granola

This recipe is super easy and takes about 20 minutes to make. Granola is a healthy way to add some flavour and crunch to yoghurt, fruit, a smoothie or acai bowl, with pancakes or even on its own as a healthy snack. This granola recipe is gluten free, vegan and sugar free.


I decided to make my own granola because as much as I love a ready-made granola, I can’t tolerate too much sugar and the store varieties seem to contain a lot, many brands now use unrefined sugar such as dates or coconut sugar, these are still high in simple sugars such as fructose and my body reacts badly to it. The reason for this is I have a condition called leaky gut which is where tiny holes in the stomach exist and leak toxins into the body, there is also an overload of bad bacteria which I’m currently being treated for, this bad bacteria thrives on sugar, hence why I’m trying to reduce my sugar intake. I’ll write more on that topic at another stage, as many endometriosis sufferers seem to also be dealing with gastrointestinal issues.

Back to the granola recipe; it makes about 5-6 serves (depending on how much you use of course). You can find these items in the health food section of your supermarket (or health food/organic store), I buy pure vanilla powder online direct from the producer, but you can buy vanilla pods in the sugar/baking section of your supermarket.

You’ll need:

1 cup of uncooked buckwheat

1/2 cup of coconut chips or dessicated coconut

1/2 cup of roughly chopped raw cashews

1 tablespoon of chia seeds

3 tablespoons of coconut oil, melted

1 teaspoon of pure vanilla powder (or a vanilla pod, scraped)

3 drops of organic liquid stevia (no additives)


Preheat oven to 160 degrees.

Mix the coconut oil, vanilla and stevia together then mix through with the remaining ingredients.

Place on a baking tray lined with baking paper then place in the oven for 13-15 minutes. It should be a light golden brown colour when ready.

Remove from the oven and allow to cool then place in a glass or ceramic container and store in the fridge. Once it’s cold most of the granola will stick together in chunks (from the coconut oil) and be nice and crunchy. Enjoy!

Yours in health,

Meredith x

Pizza with pumpkin, pesto and poppy seeds

This pizza is gluten free, vegan and easy to make.

The dough recipe was adapted from the website Be Smart Eat Smart.


An alternative topping to pumpkin that I make regularly (especially in winter), is mushroom and pine nuts on the same base (with pesto and cashew cheese) – yum!

Makes 1 large pizza

Pizza base ingredients:

1 cup of buckwheat flour

2 tablespoons of chia seeds (plus 6 tablespoons of water)

1/4 cup of water

1 teaspoon of mixed herbs (I used thyme and oregano)

Cracked sea salt and pepper

Pizza base method:

Chia seeds are used as a substitute for egg in this recipe. To prepare the chia seeds to make the dough, make ‘chia eggs’ by combining the chia seeds with 6 tablespoons of water in a bowl or jar, stir well and rest in the fridge for 15 minutes.

Mix all dry ingredients in a bowl then add the ‘chia eggs’ and water together to form a dough.

Flatten/roll out the dough on baking paper then bake in the oven for 10-15 minutes at 180 degrees.

Pizza topping ingredients:

1 small butternut pumpkin, sliced, skin left on (there are lots of nutrients in the skin)

2 teaspoons of olive oil

3 heaped tablespoons of basil pesto

3 heaped tablespoons of cashew cheese (I used Botanical Cuisine cashew cheese)

2 teaspoons of poppy seeds

Sea salt

Pizza topping method:

Toss the pumpkin in olive oil and sea salt, then roast in the oven on 180 degrees for 10 minutes.

When the base is ready, coat in cashew cheese then pesto.

Top with pumpkin and the poppy seeds.

Place in the oven at 180 degrees for 5 minutes to heat through (or longer if you prefer a more golden brown colour)

Serve immediately.


Yours in health,


Meredith x