Coleslaw is a quintessential American salad that i love to bits.

Made from shredded cabbage,carrots and onions it is very easy to make and will have you loving cabbage all over again.

I have added my own twist to regular coleslaw by adding a dash of color with the inclusion of red cabbage,a German twist to an all American classic

Red cabbage has more Vitamin A than regular cabbage and has more anti- inflammatory agents  and  anti oxidants than its counter part the regular green cabbage. 

Red and white cabbages


1 small cabbage shredded finely

2 medium-sized carrots 

1/4 red cabbage shredded

2 sprigs of spring onion

1/2 cup sour cream

 salad seasoning for taste

2 sprigs of spring onion for garnishing,chopped finely(optional)


1.Pour the sour cream into the   salad bowl.

2.Starting with the shredded cabbage add all the vegetables to the bowl except the spring onions.

3.Add salad seasoning just enough for taste and toss,add more seasoning if need be.

4.Add the shredded spring onion,toss again and if not serving immediately cover salad bowl with cling film and refrigerate.

5.Serve,it goes well with almost all kinds of food.

NB:If you do not like the taste of onions then add some chopped nuts for extra crunch.


If this does not make you go rushing to get some beetroot I do not know what else will.

Especially on those days when it is so hot and the thing topmost on your mind is a bottle of soda,please banish the thought of ever having soft drinks again if you make this at home.

Scoop of vanilla ice cream from


1 scoops vanilla ice cream(that is what makes it so cool)

1 cup diced pineapple

1/2-1 cup diced avocado

Juice from a small lime

2 tablespoon roasted cashew nuts

3 tablespoons grated beetroot plus extra for garnishing


1.Ina small salad bowl put in pineapple,diced avocado and sprinkle the  freshly squeezed lime juice .

2.Add the toasted nuts and toss.

3.Sprinkle the grated beetroot .

4.Add the scoop of vanilla ice cream,smack in the middle of the bowl.

5.Garnish with the remaining grated beetroot for stunning effect.

Bon appettito!

 If you missed  the post i did on the benefits of beetroot ,here is the beetiful beetroot ina ll its glory.


Eggplant varieties

This dark purple almost black vegetable is only ever used in cooking if you really have a great love for it.

Many people shy away from it because they misunderstand it,yet it is a very rich source of  various vitamins like folate used in the development of new cells in the body.

It also contains vitamin C that is great for your skin,vitamin K  a fat soluble vitamin that is very important in blood clotting and even vitamin A and essential minerals like calcium,potassium,sodium and iodine that are great for your bone development .

However individuals with gall or kidney problems may want to avoid the eggplant because of the oxalates it contains.For more on this read here.

The eggplant can be baked,fried or roasted and in a middle eastern dish called babaganoush (involves roasting the eggplant over an open fire or in the oven then pureeing/mashing it) it is used as a dip for vegetables or as a sandwich filling.

Here is a fried recipe that will have you looking at this vegetable in a whole new way.

What you will need :

2 small eggplants/aubergines sliced thinly

10 tablespoons flour

6 slices of fresh bread

3 eggs

some salt and black pepper

Freshly squeezed juice from 2 lemons

salad seasoning

Some vegetable oil for shallow frying


1.First sweat the slices of eggplant by placing them in a bowl and liberally sprinkling salt over them,set aside for 30 minutes.

This removes most of the water from this very spongy vegetable and will get rid of the bitter aftertaste when you cook them.

2.After the 30 minutes pour the excess water from the eggplants then rinse them thoroughly in running water.

3.Pat dry with paper towels then pour the lemon juice over them and set aside.

4.Meanwhile ina  small bowl break the eggs separately and  add a pinch of salt and black pepper to the  eggs and whisk lightly.

5.Chope the bread slices into quarters and pulse then in a blender and voila fresh bread crumbs.Put them in a bowl and add a teaspoon of salad seasoning.

6.Place the 10 tablespoons of  flour in a separate bowl too then line them up on your table in the following order;flour,eggs,breadcrumbs.

7.Get your egg-plant slices and first dip them in the flour till covered on both sides,then dunk them in the eggs and finally in the breadcrumbs till fully covered.

Line the slices up on a platter,it is easier if  after dunking all the slices in the 3 bowls you set them aside for the breadcrumbs to set,about 30 minutes.

8.Meanwhile in a frying pan,fille at up 1/4 way with vegetable oil over medium heat  till it is hot enough for frying then on by one slowly slide the slices into the oil.

Put in as many as can fit into the pan without overcrowding and fry them till brown and crisp on both sides.You want to keep an eye on them because if the oil is too hot they quickly turn black.

9.Use tongs or a slotted spoon to remove done pieces from the oil onto a plate lined  with paper towls  for the excess oil to drain.

10.Serve hot with tomato sauce or as a snack on their own.




2 cups shredded lettuce

2 medium carrots grated

1 Granny smith apple ,cored and cubed

1/2 cup toasted nuts

1/2 diced ripe avocado

1 teaspoon salad seasoning

2 tablespoons freshly squeezed lemon juice

3 tablespoon olive oil


1.In a wooden salad bowl add the lemon juice,salad seasoning and using a whisk slowly drizzle in olive oil.Whisk till it becomes creamy .

2.Add lettuce,grated carrots,diced apple,crushed nuts and toss.

3.Add avocados last and sprinkle some more nuts then serve.

If not serving immediately leave out the avocado refrigerate the salad and add the avocado pieces just before serving.

NB:The shredded lettuce can be replaced with blanched Broccoli florets


This has to be the best thing to have on those mornings when coffee or tea do not look appealing.

Wake up your taste buds with this nutritious drink loaded with vitamins.


250 ml natural yoghurt

1 ripe sweet banana

1/2 cup of diced pineapple pieces

1/2 teaspoon vanilla extract

1 tablespoon honey(optional)


1.In a blender pour in the pineapple pieces,diced banana ,honey if using,vanilla extract and yoghurt and simply blend them together.

2.Pour  smoothie into a  tall  glass that has been chilled  , garnish with a pineapple piece and enjoy!


This thin pancakes are an absolute delightful way to start the day or as a tea time snack.

Try them out


1 cup flour

1 cup milk

1 tablespoon melted butter

3 eggs(room temperature)

1 teaspoon salt

1 teaspoon  vanilla extract

2 tablespoons parsley,chopped finely

Vegetable oil for frying


1.Sieve salt and flour together.

2.In a separate bowl mix eggs,vanilla ,melted butter and milk with a whisk.

3.Add flour gradually mixing till all the flour is incorporated.

4.Add the parsley,mix lightly and refrigerate for an hour.

5.In a medium sized skillet/pan over medium heat  pour a half tablespoon of vegetable oil .Once hot  spoon about 3 tablespoons of the batter ,swirl it  till it covers  the  base of pan.

6.Fry till you see bubbles on the top and the edges have began to crisp,curl  and turn brown at the edges then flip them.

7.Cook the  second side for 30 seconds or till lighlty browned  and turn onto a warm plate

8.Repeat steps 5-6  with remaining batter.

9.Serve warm.

The recipe yields about 5-8 crepes.


A great carrot  cake never leave sout two very important things,pineapple and  nuts/dried fruit.

Now if you are a fun of this type of cake,think about having it turned into a salad!

Here goes.


 2 cups grated carrots(use the large side of the grater)

1/2 cup of diced pine-apple

1/2 cup roasted nuts)

1/2 teaspoon salad seasoning



1.In a salad bowl mix carrot  pineapple pieces,salad seasoning and toss.

2.Add dressing and toss again ,add toasted nuts and enjoy.

Tip:In place of mayonnaise you can use natural yoghurt or make a vinaigrette of lemon juice and olive oil( 2 tablespoons of olive oil and 1 tablespoon freshly squeezed lemon juice ,whisk and drizzle over salad)


This is the inspiration for this great salad from one of the recipes of Ina Garten-Avocado Grapefruit salad.
I have never eaten grapefruit or seen it on the Kenyan market but we do have plenty of melons so here goes…


2 ripe avocados

1 cup of cubed sweet melon

Freshly squeezed juice from 1 lemon

1 tablespoons  nuts(optional)


1.Wash avocado,divide into two lengthwise,remove the stone,peel  and slice into cubes.

2 Place in a small salad bowl.

3.Add the cup of sliced melon pieces.

4.Drizzle the juice of the freshly squeezed lemon

5.Dress up salad with roasted nuts or some toasted sesame seeds and enjoy.

Variation:The recipe(without the nuts) can be turned into  a smoothie,you can also  add cantaloupe or serve it with a scoop of ice cream


It is amazing what bread avocado,lime juice and tomatoes can do!

Here are some tasty crostini you just have to try out.

I used ordinary sliced bread for this


1 avocado,pitted and diced

8 slices of bread

3-4 sun-dried tomatoes,chopped

Freshly squeezed lemon or lime juice

black pepper


Avocado crostini from the discovery channel.


1.Cut the ends of the bread and slice into equal halves.

2.Brush with some olive oil or butter and pop in a preheated oven at 375 degrees fahrenheit for 10-15 minute s till they turn crisp and slightly brown

3,Meanwhile in a small bowl,add the diced avocado

4.Add the freshly squeezed lemon juice 

.5.Add  chopped sun-dried tomatoes and  dash of black pepper to taste.

6.Get the bread from the oven nd once cooled,scoop about a table spoon of the avocado-tomato paste and serve on the crostini.

7.Garnish with some chopped parley.




Frittata is a thick omellette that combines a varity of vegetables with eggs being the main focus of the dish.They are great as a breakfast item or as a filling for sandwiches and can be eaten hot or cold.

Omelette serving from

Here is my no- bake recipe that my five-year old loves.



4 eggs

2 large onions chopped

2 medium-sized grated carrots

1 large onion chopped

2 cloves garlic crushed

1 tsp tomato paste (optional)

chopped parsley(dhania)for garnishing

3 tablespoons olive oil

salt and black pepper to taste



1.Whisk together eggs,salt,pepper in a small bowl.

2.Heat a large pan and pour the 3 tablespoons of olive oil,it should cover base of pan.

3.Add the chopped red onion and saute’ it till it turns translucent.

4.Add the chopped garlic,cook for 5-10 seconds till the aroma fills your kitchen,make sure not to brown it as it turns bitter.

5.Add the tomatoes,fry till tender,then add the grated carrots season with some salt and pepper to taste and cover with a lid.

6.Let to cook for 5-7 minutes till the vegetables turn soft.

7.Add the eggs cover and sprinkle the parsley on top.

8.Cover with lid and let the steam cook the eggs till they bubble and they omelette pulls from the side of the pan,about 3-6 minutes.

9.Make sure top of the omelette is firm before you slide it onto a large plate.

10.Garnish with left over parsley and serve.


NB:If you like both sides of your omelette browned after step 9 just cover the plate with the pan again,turn omelette’s uncooked side onto pan and let cook for 2-3 minutes and serve.

Variations:You can add sausage meat,ham or bacon to make your frittata “meatier”.Or sprinke it with some cheese , melt under your grill..yum yum yum.