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

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!

12/08/2025

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G O L D E N H O N E Y P A S S I O N F R U I T E L I X I R

Makes 1 cup
INGREDIENTS
½ cup/160g mild-tasting honey, preferably raw
½ cup/125g ripe passionfruit pulp (approximately 6-8 fruits)
2 Tbsp ginger, grated
1 Tbsp grated turmeric root
Zest from 1 lemon
2 pinches freshly ground black pepper

PREPARATION
1. Grate the ginger and lemon zest. Halve the passionfruit and scoop out the pulp and seeds to measure half a cup - set aside.
2. Pour the honey into a jar, add the passionfruit pulp, ginger, turmeric, lemon zest, and ground pepper, and stir to combine well.
3. Allow to stand for 30 minutes before using, or an hour if you can, then cover and refrigerate. The longer it sits, the more the flavours balance and settle. Stir before serving. Use within two weeks.

10/08/2025

PONGAL

Prep: 10 min Cook: 35 min Serves: 3

For a light, cleansing meal, omit cashews.

INGREDIENTS

½ cup / 100 g white basmati rice
½ cup / 100 g split moong dal
5 cups water
1⅛ tsp fine rock salt
½ cup / 40 g dried shredded coconut
2 Tbsp coriander, finely chopped

VOGGARANE:

¼ cup ghee
½ heaped tsp black peppercorns, lightly crushed
5 cashews, quartered
¾ tsp cumin seeds
⅛ tsp turmeric powder
⅛ tsp asafoetida
10 curry leaves

To serve: tamarind gojju, steamed greens

Method

1. Rinse dal until water runs clear. Drain, add rice and 5 cups water, bring to boil. Simmer uncovered 20–30 min, skimming foam. Add water as needed.

2. Stir in salt, coconut, and coriander when dal and rice are soft.

3. FOR VOGGARANE, heat ghee with peppercorns and cashews until golden (2 min). Remove from heat; add cumin, turmeric, asafoetida, curry leaves. Swish pan to fry evenly.

4. Pour over pongal, mix well, rest 5 min. Serve with ghee, tamarind gojju, and greens.

Endereço

Sintra

Website

http://goodnessis.com/

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