Tropical Cherry Sorbet! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)


Tropical Cherry Sorbet done in seconds

I’ve unwillingly neglected this blog for the last 3 months. It’s been an interesting time,full of ups and downs, taking a new carreer path and finally realising how important food is to me!
Cooking is my passion and I know this is my calling!  My aim is to spread the word of good nutrition everywhere around the world! It won’t happen overnight but I am working on it!

Currently, I’m in Barcelona , and experimenting with recipes! I spent Christmas by myself yet again this year but the loneliness was less painful with this amazing tropical cherry sorbet I made! Not exactly festive but a great dessert none the less…

And again, like all my previous recipes, I try to use healthy minimal ingredients with minimal steps so that you don’t slave away in the kitchen for hours on end. All can easily be found in at any local supermarket anywhere in the world at an for an affordable price!

This recipe is actually very similar to Dairy-Free “Chunky Monkey” Ice Cream! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS) recipe I previously posted.


-Frozen Ripe Bananas
-Handful of frozen cherries
-Raspberries for decoration
-Selection of nuts and seeds (such as goji berries and coconut)

  • Blend bananas and cherries into a smooth consistency
  • Mix in raspberries and nuts
  • Serve straight away.

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Health benefit of this delicious sorbet include:
*Cherries are a good source of melatonin, which helps us regulate our sleep cycles (better sleep= better chance for your body to repair itself). The high antioxidant level of cherries also helps slow down the aging of your skin and can also break down the formation of the carcinogenic chemicals. Furthermore, the phytosterols in cherries help reduce bad cholesterol levels.
*Potassium and B complex vitamins from your bananas which are great for a huge array of ailments such as improving heart health, alleviating anxiety, and soothing skin disorders.
*Then you have your raspberries which are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.

And let’s not forget that beautiful sprinkling of nutrition on top:

*Goji berries contain all 8 amino acids, which will help boost your protein intake for the day as well as your immune system.
*Sunflower seeds which are a potent source of magnesium are great for mood regulation. They also contain selenium  which helps to reduce redness and swelling in the body. Selenium has also been noted for its ability to encourage DNA repair in damaged cells.
* Coconut flakes are contain a wide range of minerals that are easy for your body to absorb and process. Such as zinc, which is a mineral crucial to the strength and health of your immune system, and it also plays a critical role in wound healing. It supports normal cell division and enables you to taste, see and smell properly as well. It also contains iron, which will help your cells get enough oxygen and in return will make you feel more energised.

And there you go… deserts should nourish you and leave you satisfied, not make you feel guilty for treating yourself.

Till the next time my healthy backpackers!





Moroccan Lentil Salad(Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)

IMG_20160917_151236.jpgLittle bit of a gap since my last post… but a few of my friends have asked me to share this recipe so here goes…

This is my go-to dish wherever I am in the world as it is so easy to make.

I love lentils for so many reasons.
They are very versatile and can be used with a variety of different spice combinations. They are a complete protein .
They are non-perishable and you can take them with you anywhere.
They remind me of my childhood!

In Morocco, lentils is not a side dish but a meal in of as itself. Mostly, we dip bread into it but I like to eat it with a drizzle of olive oil with a side of green vegetables or potatoes. Thinking back, I have beautiful memories of my mum bringing me lentils in bed when I was too ill to do anything. It’s a dish that will always be close to my heart.
I could eat lentils all day everyday! And sometimes I do!
I actually tend to cook huge batches of this and leave it in the fridge to add to my salads during the week.

If you are in a rush, you can speed up this recipe by putting the ingredients in a pressure cooker which will half the time of the recipe from 20 minutes to 10 minutes


-Approx 2 cups Dried Brown Lentils
– 1 peeled tomato
– 1 teaspoon of paprika
– 1 teaspoon of curcumin
– 1 teaspoon of ground black pepper
– 1  spoon of salt
– 1 teaspoon of cumin
– 2 teaspoons of olive oil
– Finely chopped coriander (optional)
– Chopped Carrots (optional)
– Chopped Onions (optional)

  • Cover lentils in hot water and boil for about 10 minutes until they start getting soft
  • Add all ingredients except the teaspoon of cumin into the pan
  • Let it simmer until most of the water evaporates and lentils have a stew consistency, this should be around another 10 minutes.
  • Check if the lentils are cooked by taking one lentil and squeezing it. You may need to add water if the consistency is not right.
  • Add the cumin last . Cumin is a very delicate spice as it burns quite easily so it is always best if you add it at the end of your cooking process
  • If you have excess liquid , drain some out slowly out the pan.
  • Once cooked and drained (if necessary), serve add a salad of your choice to your plate.

Hope you enjoy the dish of my people… Till next time, my healthybackpackers!



Dairy-Free “Chunky Monkey” Ice Cream! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)

The UK has been experiencing a mini-heatwave as of late and everyone is eating ice cream around me…
But as you may know, I can’t consume dairy due to my autoimmune disease.

So the last couple of weeks, I’ve been getting constant questions and remarks about how inconvenient my disease is and how hard my life must be without cheese or ice cream.
Honestly, I used to be sad about it but I’ve come to terms with it. No matter how good something tastes, it is never worth the pain and damage that it will cause my gut…
Also, I don’t feel sad about what I can and can’t eat anymore because it fuels my creativity in the kitchen!

Continue reading

Moroccan Taktouka salad


Moroccan Taktouka Salad

I have just come back from Morocco ! I spent the week enjoying a variety of local produce as well as family recipes like Taktouka!

Taktouka is one of those recipes which is full of nostalgia for me. In my lifetime, I’ve seen my grandmother, my mother and countless aunties roast peppers over the stove to make this recipe.  I used to be mesmerised by the burning and popping of the skin of the green peppers!
I would also really enjoy peeling all the blackened skin off as a child!

I know it sound bizarre but to this day, roasting my own peppers still feels like a very therapeutic activity!

I’ve also always found it hilarious that the colors of taktouka match those of the Moroccan flag! Continue reading

4-Ingredient Banana cake Recipe (Grain-free,Vegan,Vegetarian,Paleo,AIP)

IMG_20160609_193704I have made this banana cake 3 times this month! I will admit that I ate a whole cake in my first week of Ramadan.

Then I made it two more times for people around me!
My friends without any food allergies have said this is a very moist and sweet cake. They are amazed when I tell them it is dairy-free, egg-free, flour-free and sugar free!
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Grain-Free Couscous Recipe! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)



Turmeric Grain-Free Cousous with Moroccan-style lentils, green beans and salad

Grains are probably the worst thing for my gut since being diagnosed with ulcerative colitis!

It is crazy to think that,during my university days, I would eat wheat products at EVERY MEAL because it was cheap and convenient. Just add a sauce or cheese and ta-dah! Done!

So when I started cutting out grains from my diet, in the hope of achieving remission, I sampled many gluten free alternatives from supermarkets . Continue reading