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Goodness is..the sharing of whole, natural food & daily snippets of goodness.

25/03/2026

Early spring garden 🪴

05/03/2026

New post!
M A T A R P A N E E R
For a detailed recipe link in bio!
MATAR PANEER 🫛✨
A North Indian comfort classic.
Soft golden paneer simmered in a rich tomato masala with sweet peas.
Simple, warming and deeply satisfying.
⏱ 30 minutes
🍽 Serves 2–3
You’ll need
Masala
3 Tbsp peanut oil
⅛ tsp asafoetida
1 red jalapeño, deseeded & chopped
150g celery, chopped
1 Tbsp ginger, grated
½ tsp turmeric
1 tsp toasted ground coriander
250g ripe tomatoes, chopped
1 tsp rock salt
1 tsp jaggery
½ cup warm water
Paneer
250g paneer, cubed
1 Tbsp ghee
Finish
1 Tbsp ghee
1 tsp cumin seeds
¼ cup peas
¼–½ cup warm water
½ tsp garam masala
¼ cup fresh coriander
2 Tbsp yogurt
Squeeze of lime (optional)
Quick method
1️⃣ Cook celery, chilli & asafoetida in oil until soft.
Add ginger + spices.
2️⃣ Add tomatoes, salt & jaggery.
Cook until soft, then blend with warm water.
3️⃣ Fry paneer in ghee until lightly golden.
4️⃣ Splutter cumin in ghee, pour in masala, add peas and simmer 5 min.
5️⃣ Add paneer + yogurt. Finish with garam masala, coriander & lime.
Serve with jeera rice or warm naan 🤍

16/02/2026

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🦚

19/12/2025

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YASMIN’S DATE & WALNUT ROLL COOKIES

Makes 3 logs (36 cookies)
⏱ Prep 30 min | Bake 35 min | 🌡 170°C

Dough:
200g Butter or 225g olive oil, 440g spelt flour, 18g baking powder, 25g sugar (opt), 12g vanilla, 55g boiling water, 5g vinegar

Filling:
350g Medjool dates + 55g hot water, ½ tsp cinnamon, ¼ tsp nutmeg
100g toasted walnuts + 2 Tbsp tahini (opt)

Method:
1️⃣ Mix dough ingredients, knead smooth, chill
2️⃣ Soften dates with water, mash with spices
3️⃣ Roll dough into 3 rectangles, spread date paste, add tahini & walnuts
4️⃣ Roll into logs, score, bake 30–35 min until golden
5️⃣ Cool, slice fully & dust with icing sugar ✨
Variation: Use Nutella, almond butter, jam, or your favourite spread.

Full recipe link 🔗 in bio.

07/12/2025

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Black cat 🐈‍⬛

01/12/2025

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Q U I N C E H U M M I N G B I R D C A K E with TAHINI CARAMEL
⭐️POACHED QUINCES:
4 small quinces, quartered & cored
4 cups water
½ cup sugar
1 vanilla bean + 5 cardamom pods
Simmer quinces in water, sugar, and spices 30–60 min until tender. Cool and reserve some poaching liquid for the cake.
⭐️CAKE
375 g spelt flour | 250 g sugar | 1½ tsp bicarb | 1¾ tsp baking powder | 2 tsp cinnamon | pinch salt
480 g mashed banana | 90 g oil | 160 g quince liquid | 1 Tbsp vanilla | 50 g apple cider vinegar
150 g poached quince, chopped | 75 g pecans
Mix dry + wet, stir in vinegar, fold in quince & pecans. Bake mini bundts/cupcakes 30 min or large bundt 40–50 min at 180 °C. Cool.
🌟TAHINI CARAMEL
150 g maple syrup | 70 g tahini | 35 g coconut oil | 1 Tbsp vanilla
Melt together, let rest 10 min, drizzle over cooled cake. 🌸

Recipe link in bio 🔗

19/11/2025

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💦

13/08/2025

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C O S A M B E R I
🌿Ayurvedic Salad 🌿
Light, nourishing & balances all doshas.
Serves: 3–4 Prep: 15 min (+1 hr soak)
Ingredients:
¼ cup / 50 g split moong dal (soaked 1 hr, drained)
1 heaped cup / 80 g grated fresh coconut
1 cup / 100 g grated carrot
¼ cup pomegranate arils
1–2 small cucumbers, chopped
1 Tbsp + 2 tsp / 25 ml lemon juice (divided)
Zest of 1 lemon
⅓ cup / 15 g coriander, finely chopped
½ tsp fine rock salt

Voggarane:
2 Tbsp + 1 tsp / 20 ml peanut or coconut oil
½ heaped tsp mustard seeds
1 heaped tsp split urad dal
1 green chilli, seeded & finely chopped
15 fresh curry leaves
⅛ tsp asafoetida powder
⅛ heaped tsp turmeric powder

Method:
Combine dal, coconut, carrot, cucumber, pomegranate & coriander. Sprinkle with salt.
Heat oil, add mustard seeds (pop), urad dal & chilli; fry until dal is golden.
Add curry leaves, asafoetida & turmeric; fry briefly.
Pour over salad, add remaining lemon juice, mix well & serve. ✨

Recipe link in bio!

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