• 1/2 white cabbage, core removed and cut into quarters (you can use some red cabbage too)
  • 1 small red onion, peeled
  • 3 carrots, peeled
  • 2 red apples, washed and cored
  • a small bunch of flat leaf parsley, leaves picked and roughly chopped
  • juice of 1 lemon
  • some mayonnaise
  • 1 heaped tsp English mustard


  1. Slice the cabbage as finely as possible (you can use a food processor). Slice the onion in the same way and mix with the cabbage in a large bowl.
  2. Julienne the carrots and apples with a mandolin or cut into matchsticks. Add to the bowl along with the chopped parsley, a few dollops of mayonnaise and the mustard. You can adjust the quantity of lemon juice and mayonnaise to how you like it.
  3. Season to taste and toss together.

Cherries: health benefits & how to enjoy them!

Cherries health benefits & facts:

  1. Cherries belong to the rose family.
  2. Fruit production starts three to four years after planting. Tree reaches maturity after seven years.
  3. Amazingly delicious, cherry fruit is packed with full of health-benefiting nutrients and unique antioxidants. All cherries are high in antioxidants and anti-inflammatory compounds, which may reduce chronic disease risk and promote overall health.
  4. Consuming cherries, especially tart cherry products (like juice), may improve athletic performance and reduce exercise-induced muscle damage and soreness.
  5. Cherry contains anti-inflammatory compounds and melatonin, which may help improve sleep quality in some people.
  6. Cherries are one of the very low calorie fruits.

Here are some way to enjoy cherries:

  • Enjoy them fresh as a sweet snack.
  • Pair dried cherries with dark chocolate chips, unsweetened coconut flakes, and salted almonds for a delicious  energy snack.
  • Make a cherry compote out of frozen tart or sweet cherries and spoon on yogurt, oatmeal, or chia pudding.
  • Add halved, pitted cherries to a fruit salad.
  • Incorporate dried cherries into baked goods for a kick of natural sweetness.
  • Add a bit of tart cherry juice to sparkling water and top with a lemon wedge for a fun mocktail.
  • Add fresh or cooked cherries to ice cream, pies, crumbles, and other desserts.
  • Make a homemade cherry barbecue sauce to use with meat or poultry dishes.
  • Whip up a cherry salsa with diced cherries and fresh herbs like basil to serve alongside savoury meals.
  • Add frozen cherries to your favourite smoothie.

Cherries are best paired with herbs like sage, chives, and verbena; dairy products like ricotta cheese and sweet cream; and with meats like pork and beef especially when black pepper is added.


Cherry Pit Heating Pad

Cherry pits will hold in the heat and give back their comfort to achy necks, cold feet, cramping tummies, and cold, shiver-y shoulders. This is the perfect craft idea to try this season, getting ready for next winter! Enjoy lots of cherries this season and save the pits for this cool project!

Materials for a heating pad

  • 4 cups of cherry pits or flax seeds (Cherrystones must be thoroughly cleaned and dried before they can be sewn into pillows)
  • 10"x 20" (25 cm x 50 cm) 100% cotton fabric
  • Matching thread


Prepare the pits: 

  1. First, place the pits in a large pan or in the kitchen sink and cover completely with cold water. Then rub and squeeze the stones together to loosen any remaining pulp. When that's done, rinse and repeat the process several times.
  2. Once the cherry pits look clean, simmer them in a pot of water — stirring occasionally — for about 15 minutes. Then dump the cooked stones into a sink full of cold water and rub them again. Rinse the cherry pits a few more times (it's absolutely essential to remove all the pulp) before draining and placing them on clean dish towels to dry. You can finish the dehydration process by spreading the pits in one layer across a shallow pan and baking them in a warm oven.
  3. Stir them now and then so they'll dry thoroughly. The pits will be evenly coloured when "done" and can then be stored indefinitely in jars, plastic bags or paper sacks until you're ready to make your bed warmers.

Stitch the fabric into a bag:

  1. Fold the cloth in half lengthwise, right sides together. Stitch across the bottom and along the long side. Leave the short side open. Reinforce the seam with a zigzag or overlock stitch over the raw edge. Turn the bag right side out. Press the seams.
  2. Make three channels in the bag by stitching, a straight stitch, 3 cm from each side of the bag, leaving the last 2.5 cm at the top of the bag free of stitching. You’ll make two lines of stitches for three channels in the bag. Fill the bag with clean, dry, cherry pits.
  3. Add three cotton balls, with 5 drops of lavender essential oil to each cotton ball. Stuff the cotton ball into the centre of each channel while filling with cherry pits or flax seed. (Don’t use polyester balls – only cotton, silk, or natural wool balls. Wool batting will also work.)
  4. Fold over the top of the bag all the way around. Stitch along the open seam using a whip stitch to seal the bag.

How to use the bag:

  1. Place the heating pad in a plastic microwavable bag. Microwave the bag on high for 60 to 90 seconds, depending on the power of your microwave.
  2. Remove from the heat source and place the bag across your shoulders or on your sore neck. It will warm your muscles and soothe. Add a few drops of lavender essential oil to the cloth after microwaving or heating. It will release its lavender goodness and help you relax.

Grilled Apricots with Brie, Prosciutto & Honey


  • 5 apricots, halved
  • 4 slices of prosciutto, cut into thirds and rolled up into cylinders
  • 10 small wedges of brie cheese, room temperature
  • Honey for drizzling on top


  1. Preheat grill to medium-high heat.
  2. Brush the cut side of the halved apricots with a little oil or spray with cooking spray. Place the apricots cut side down on the grill and grill for several minutes or until slightly softened and grill marks are present.
  3. Place the apricots on a serving plate and immediately top with a slice of brie and rolled up piece of prosciutto. Drizzle the apricots with honey and serve immediately.

Raw Chocolate Cherry Truffles


  • 1/4 cup cocoa or cacao powder
  • 1 Tbsp maple syrup
  • 1/4 cup melted coconut oil
  • Fresh cherries, with stems if possible


  1. Line a large plate with parchment paper and set aside.
  2. Combine the liquid coconut oil and sweetener, then stir in the cocoa until a thin sauce forms. If the sauce turns thick, gently heat it for a few seconds until it becomes thin.
  3. Holding the cherries by the stems or with a spoon, swirl each cherry around in the chocolate. Place on the parchment-lined plate, and immediately refrigerate to set the chocolate shell.
  4. Due to the melty nature of the coconut oil, these chocolate covered cherries should be refrigerated until ready to serve.


Summer Strawberry Spinach & Avocado Salad


  • 140 g organic spinach
  • 250 g strawberries, halved (about 2 cups halved strawberries)
  • 1 large avocado, sliced
  • ½ small red onion, thinly sliced
  • ½ cup feta crumbles
  • ⅓ cup raw sliced almonds
  • ¼ cup chopped shelled roasted pistachios

For the balsamic strawberry vinaigrette

  • 3 tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 garlic clove, grated or finely minced
  • ½ teaspoon dijon mustard
  • 1/2 tablespoon strawberry jam
  • Freshly ground salt and pepper, to taste


  1. In a  jar, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary.
  2. Toast the almonds on the stovetop: add the almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool.
  3. Add spinach to a large bowl, layer on the strawberries, avocado slices, red onion, feta, toasted almonds, and chopped pistachios. Top salad bowls with extra toasted almonds and drizzle with the dressing. Serves 4.
*Try this recipe using blueberries, peaches, raspberries or blackberries.

Aubergine Pizzas


  • 2 aubergines
  • 1 mozzarella cheese or  Brazzale sliced smoked scamorza*
  • tomato sauce
  • grated parmesan cheese
  • salt
  • olive oil
  • fresh basil leaves


  1. Slice the aubergines in discs 1/2 cm thick and grill them.
  2. Place them on an oven tray and sprinkle with salt.
  3. Cover each slice with 1 tbsp tomato sauce.
  4. Sprinkle with parmesan cheese and add a few cubes of mozzarella cheese on each slice.
  5. Drizzle with olive oil.
  6. Cook in the oven at 190 C for 15 minutes.
  7. Decorate with basil leaves.
  8. Enjoy!
*Try this recipe  using Brazzale  Sliced Smoked Scamorza (instead of mozzarella), a semi- soft Italian cheese, very similar to mozzarella but aged, which means it is firmer and drier with a more pronounced flavour!

Grilled Asparagus


  • 24 asparagus spears
  • 4 Tbsp olive oil
  • salt and pepper
  • 12 skewers (if using wooden ones, soak them in water for 1-2 hours to prevent them burning)


  1. Trim the asparagus. Pour the oil onto a plate and, one by one, dip the asparagus into it.
  2. Pass a skewer through 4 asparagus spears, near to the tip, then insert a second skewer near to the cut ends, to form a kind of raft. Prepare the other 5 kebabs in the same way. Lay them on the hot grill of the barbecue and cook for 5-8 minutes, turning them once. They are ready when the point of a skewer goes in easily.
  3. Season and serve.

Goat's Cheese with Rosemary


  • 6 small mature goats' cheeses -serves 6-
  • 6 slices unsmoked bacon
  • 6 springs rosemary
  • 160 ml olive oil
  • freshly ground black pepper


  1. Roll each cheese in a slice of bacon, stick a spring of rosemary into the thickest part (if you have difficulty pushing the rosemary into the cheese, make a hole first with a skewer and thread the rosemary through it.), and put them in a dish.
  2. Pour over the oil and sprinkle with pepper, then refrigerate for 2 hours. Remove and allow to return to room temperature before cooking.
  3. Put the cheese onto a very hot barbecue and cook for 2-3 minutes on each side so that the bacon is grilled.

Lemon & Rosemary Lamb Chops


  • 12-15 chops from young lamb (not too fatty) -serves 6-
  • Salt & freshly ground pepper

For the marinade

  • 2 springs fresh rosemary
  • 1 lemon
  • 180 ml olive oil
  • 2 cloves garlic, chopped
  • 1 envelope powdered saffron
  • red pepper (optional)


  1. Strip the leaves from the rosemary and chop them. Grate the rind from the lemon.
  2. In a large dish, mix the olive oil with the rosemary, lemon rind, garlic and saffron. Lay the lamb chops in the marinade, coating the exposed surfaces with it. Leave in the refrigerator for 1 hour then turn the chops over and leave for another hour.Remove them from the refrigerator and allow to return to room temperature before cooking.
  3. Light the barbecue, place the grill to heat over the flames and when you have nice hot  embers, lay the chops on it. Cook for 3-5 minutes then turn them over and cook for 3-5 minutes on the other side.
  4. Season and serve immediately.