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Ginger, lemon and honey

If there were such a thing as a beauty contest for roots, you would probably find ginger at the very bottom, together with Jerusalem artichoke and celeriac. Furthermore,  I’ve always thought that ginger tasted like soap, and I have a grim, grim childhood memory that includes diced ginger disguised as potatoes, so ginger and I had never really hit it off.

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Lime Basil Juice Recipe

This delicious green juice is super refreshing on a hot summer day (and trust me, the summer days in Thailand are hot!). The juice is made with lime basil, which is a sweet, fragrant kind of lime that it might be difficult to find outside Thailand. Though most larger grocery stores and Asian food shops will have Thai basil, which is also fine to use.

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Salad with seared tuna, mango and avocado, recipe

Here’s what you’re having for lunch:  Salad with seared tuna, avocado, mango and lots of other healthy stuff. It takes around 20 minutes to make the salad and 5 minutes to eat it, because, trust me, it’s super tasty:)

Here’s how it’s done:

Salad with seared tuna (serves 2)


The Dressing:

1tsp sugar

6 tbsp fresh lime juice (approximately 2 limes depending on how juicy they are)

3 tbsp fish sauce

1 Thai bird’s eye chili, finely chopped

The Tuna:

1 tuna steak (around 7oz/200g) of good quality



The Salad:

1 mango

1 avocado

Snow peas (as many as you like)

Shelled edamame (a handful is nice)

Fresh spinach (a handful or two)

Cilantro (a small bunch)

How it’s done:

How to make the dressing:

Mix all the ingredients in a cup or a tiny bowl. The measurements stated are approximate, so make sure you taste-test along the way. If it’s too salty, add more sugar and lime. If it lacks salt, add fish sauce. You can leave out the chili if you don’t like spicy food.

How to cook the tuna:

Heat a frying pan and a tbsp of oil. When the oil is hot, place the tuna in the frying pan. Sear the tuna for a minute on each side, season with salt and pepper. Let the tuna cool off before cutting it into ¼ inch slices.

How to make the salad:

Chop the mango and the avocado into cubes. Chop the cilantro coarsely. Mix all the other ingredients. Toss the salad in most of the dressing (leave a teaspoon or two for the tuna). Place the salad in two of your favorite bowls and arrange the sliced tuna on top. Sprinkle a little dressing over the tuna, and you’re done.

Chia Pudding - Recipe

My first attempt to make chia pudding was a couple of years back, and it was a big failure. With only two ingredients, you probably wonder how it’s possible to mess it up? Well try adding quinoa instead of chia…

My second attempt turned out so much better. Before bedtime last night, I prepared a bowl with coconut milk and chia seeds and placed it in the fridge. I went to brush my teeth, clean my face and put on some night cream, before going back to the fridge to stir around the pudding one last time. Then I went to bed, slept for 8 hours, woke up and ran to the fridge, eager to see what had happened overnight. Yay! Chia pudding! In my fridge!

Here’s how it’s done:

Ingredients (one bowl of chia pudding)

¼ cup (0.6dL) chia seeds

1 cup (2.5dL) full fat coconut milk (the canned one. Same as you use for making Thai curries).

Mix the chia seeds and the coconut milk in a bowl and leave overnight (or for a couple of hours) in the fridge. The full fat coconut milk makes the texture very creamy, almost like Greek yogurt, but if you want a lighter option, use light coconut milk. I made another batch with almond milk over lunch, and it also works, but tastes a bit meh. Maybe a few drops of vanilla essence would help?

This chia pudding is unsweetened, but you can add stevia or honey if you have a sweet tooth. I like my chia pudding with passion fruit and fresh raspberries, but the possibilities are endless, so go for whatever topping you feel like.

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