Fennel, Apple and Ginger with a juice

Apple, Ginger and Fennel Juice combine just three ingredients. They blend so well and make a deliciously refreshing and nourishing sweet drink. Each ingredient is a nutritional powerhouse on its own, but they share a common trait: they all help create a healthy gut.

So when I say this Apple and Fennel Juice is a potent mix of nutrients, this is why:

Apples – gut healing, antioxidant-rich and a natural anti-histamine

Fennel – excellent carminative properties (helps relieve gas)

Ginger – immune building, gut healing and soothing

The ingredients really do a lot for our digestive system, individually and collectively.

Fennel, Apple and Ginger Juice

These ingredients combine to make a sweet and refreshing drink. Ginger, apple and fennel are all health promoting on their own, combined they are gut friendly and immune boosting. Perfect for a summer mocktail!
Prep Time15 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: apple, autoimmune, dairyfree, fennel, ginger, juice, low histamine, lowgi, sugarfree, vegan, vegetarian
Servings: 2


  • Juicer
  • Knife
  • Chopping board


  • 225 g fennel (about 1 bulb) fronds removed, cut into chunks
  • 320 g red apples (about 2) deseeded, cut into chunks
  • 15 g fresh ginger (about 1cm) peeled, cut into chunks

If using a blender

  • cup water cold


Using a Juicer

  • clean, prep and cut all the ingredients and prepare your juicer equipment
  • feed ingredients into juicer
  • Serve immediately over ice and enjoy

Using a Blender

  • clean, prep and cut all the ingredients including 1½ cups of water
  • add all ingredients including the water to the blender and blend on high for at least 1 minute or until smooth
  • Remove from blender and strain ingredients through a fine mesh sieve or muslin cloth
  • *Discard pulp and enjoy the juice over ice


Storage: Use within 1 - 3 days. Separation and browning may occur, be sure to shake before serving. Frozen, it can be kept 5 - 7 days, but it is best to have fresh. 
Freeze: Can be frozen immediately after making. Be sure to leave space at the top of the container. Liquid expands when frozen and can cause the container to explode if there isn't enough room. Defrost and shake well before serving.
Ginger: If you are new to adding ginger to your diet, start with less and scale it up as you become more accustomed.
*Blender: When using a blender it may heat the ingredients up a little. You may need to put the pressed mix into a bottle and refrigerate before serving.

Related Blogs

Opened canned food

Bean salads are hardly a new thing, and we often overlook them when searching for a healthy side to a meal. However, partnering the beans with this tangy apricot mayonnaise gives it a slight upgrade both nutritionally and taste-wise. This bean salad with tangy apricot mayonnaise is excellent as part of a meal prep menu as the flavour gets better the longer it’s in the fridge.

Bean Nutrition

Beans and legumes are loaded with fibre (which is sorely lacking in modern diets), great for heart health and an excellent source of plant-based protein. There is also a wide selection of dishes you can use them for, anything from savoury to sweet dishes.

For the carb-conscious green beans and black soybeans are relatively low carb and can be incorporated into keto diets But, as a rule, beans contain a fair amount of carbohydrates. Their high fibre is what makes it a slow-releasing complex carb and therefore does not cause sudden spikes in sugar levels, in fact – quite the opposite.

Types of Beans

For this recipe, I selected three different types of beans:

Red Kidney Beans:

A mild flavoured bean with a slight sweetness to them. They are also shaped like a kidney hence the name. According to the Doctrine of Signatures, they help with kidney disease, but little science supports this. However, they are considered beneficial in managing blood sugar levels, taking a bit of pressure off your kidneys.

It goes back to that high fibre content I mentioned above. The fibre content also lends itself to potential cancer-fighting qualities, especially colon cancer.

NOTE: Raw kidney beans can be toxic and should always be cooked and rinsed well before consuming.

Cannellini Beans

It is a large white bean with a slightly nutty flavour, popular for use in stews and soups as they are firm and keep their shape and meatiness when cooked for a long time. Like kidney beans, they are toxic when raw. A best practice is to boil them for a long time, this kills off the toxic lectins, and just the nutritious bean remains. Cannellini beans are full of polyphenols (effective anti-inflammatory agents and fight cell damage).

Black Beans

Black beans have a mild flavour and are often used in vegan desserts due to their soft texture and neutral taste. They tend to absorb the flavours of whatever they are mixed with, so soaking in a marinade can help pack a punch of flavour in a salad.

Tangy Apricot Mayonnaise

This is where the magic happens. I was looking for something with a bit of tang and sweetness. Apple cider vinegar was an obvious choice, with the mother strands swirling at the bottom and the sharp smell it gets your taste buds woken up asap!

Dried fruits have concentrated sugars that add sweetness without adding additional processed sugars. (In this recipe, apricots carried their flavour through the best, and other dried fruit did not seem to work as well).

Apple Cider Vinegar

Also fondly referred to as ACV, it is well known for its health benefits. Some even knock back a neat tot of it. Unfortunately, while I love the vinegar, I haven’t been able to bring myself to swig it back neat.

Its medicinal uses date back to 400BC, when Hippocrates would use it as an antibiotic. ACV helps with digestion by adding to the stomach’s natural acidity. Many of us suffer from indigestion, not because of too much stomach acid, but rather from too little. This means the food sits in the stomach far longer than it should


You can go in many directions with the garnish – anything from seeds to grated apple would be great. However, if you want to maximise nutrition, then I suggest one of the following:

Parsley or Coriander

Whichever you choose, they both pack that same incredible health factor. They protect us against the accumulation of heavy metals in our bloodstream and organs. So, indeed, those inane little garnishes you’ve been sending back on your plate all these years are actually pretty awesome. And, depending on where you’ve been eating, probably the healthiest thing on the plate – just saying.


Red onion, tomatoes, and colourful beans all have a common flavonoid called Anthocyanins. (Foods with a dark red/blue/purple hue indicate this potent antioxidant).

Anthocyanins are considered more potent than the antioxidant vitamins A, C and E and are rich in Vitamin P or Rutin (discovered by the same scientist who discovered Vitamin C). Studies have shown benefits in fighting heart disease, arthritis, skin issues and many more due to its high antioxidant values.

If you want to know more about canned food, then read: Canned Food: Cans and Cants

Now let’s get to eating…

Bean Salad with Tangy Apricot Mayonnaise

This heart healthy and gut supporting bean salad is rounded off with a homemade delicious tangy apricot mayonnaise that is so easy to make.
Prep Time15 mins
Cook Time0 mins
Soaking Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: dairyfree, eggfree, glutenfree, heart healthy, lowgi, nutfree, soyfree, vegan, vegetarian
Servings: 6


Apricot Soak

  • ½ cup Apple Cider Vinegar
  • ½ Lemon juiced
  • 100 g Dried Apricots

Sauce Mix

  • ¼ cup Olive Oil extra virigin
  • ¼ cup Water
  • 1 clove Garlic minced
  • 1 sml Red Onion roughly chopped

Bean Mix

  • 1 can Black Beans drained
  • 1 can Red Kidney Beans drained
  • 1 can Cannellini Beans drained
  • 1 can Green Beans drained


Apricot Soak

  • In a sealable container add the apricots, apple cider vinegar and lemon juice. Cover and set aside to soak for at least 2 hours. (If you have the time, prepare this the day before and leave in the fridge to infuse).

Mayonnaise Mix

  • Add the soaked apricots to a blender along with the olive oil, water, garlic and onion
  • Blend for 1 - 2 minutes until a creamy, smooth mayonnaise is formed. (The strength of your blender will determine how long you need to mix it for).

Bean Mix

  • Add all the drained beans to a single large bowl
  • Add the blended mayonnaise and gently toss the mix until the sauce has complete coated the beans. (For a less juicy salad, simply use less mayonnaise. It keeps well in the fridge for up to 5 days).

Serving Suggestions

  • Can be served immediately at room temperature or left in the fridge overnight
  • Garnish with your favourite seeds (sesame, pumpkin) or greens like parsley or coriander.
  • Serve as a side salad with your main dish, top off your nachos or tortilla for extra flavour. Add to a green leafy salad.


Leftovers: Store in a tightly sealed container in the fridge for up to 3 days. Store leftover mayonnaise for up to 5 days in tightly sealed container.
Serving Size: Roughly 1 cup per person 
Variations: Use your favourite beans instead, add some spices like paprika or chilli for a little kick
No Lemon: Use a lime. You can leave it out for a less tart flavour
Budget Version: Make the beans from scratch 

Related Blogs

Opened canned food

Inspired by butter and korma curries, this Creamy Chickpea Curry is not only quick and easy to prepare but has loads of flavour.


Chickpeas (a.k.a. garbanzo beans) are a good source of plant-based protein, especially when combined with quinoa or high-quality grains. The high fibre content is also great at helping lower cholesterol and improving blood sugar levels. Chickpeas are therefore an excellent addition for those with diabetes or insulin resistance.


To keep this creamy chickpea curry as basic as possible and not compromise on flavour, there simply had to be ginger. Although it is known for its aromatic and culinary properties, ginger has long been revered for its medicinal value. As far back as 2000 years ago, ginger has been used to alleviate gastrointestinal stress.

Curry Powder

Be sure to use fresh curry powder. Spices contain volatile oils that leach out over time (which is why they lose their aroma and taste). It also means they are losing much of their health benefits. Fresh is best with spices.

A Note About Spices

  • Consider visiting your local spice stores or ethnic markets. You can usually purchase by weight, which means you buy what you need, so no waste. They are also turning over stock frequently, so it’s fresher.
  • Purchase whole spices and grind them yourself. Grinding releases those potent health-promoting volatiles oils quicker, so if you want your spices to last longer – get them whole.
  • Avoid buying bulk spices unless you are using them often. You may just end up throwing most of it out, and that’s a pretty expensive exercise.
  • If spicy food is something you avoid but would like to try, then this is a great beginner recipe. Use a milder curry powder and build up to something spicier as you become more accustomed. The coconut cream helps tone down the heat and make the creamy texture of the sauce have a good mouthfeel.

To read more about Spices, read: Spice Essentials

Now enough talk, time to get cooking.


Creamy Chickpea Curry

Chickpeas are a great source of plant based protein. Add the warmth of fresh ginger and curry spices, round it off with a bit of creaminess, and you have yourself a healthy and delicious comfort food.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: 30 minutes or less, dairyfree, dinner, easy, lunch, nutfree, onepan, soyfree, vegan, vegetarian
Servings: 4 people


Spice Paste

  • tsp paprika
  • tsp curry powder medium heat
  • 1 tsp sea salt adjust to taste
  • tsp olive oil extra virgin

Onion Mix

  • 2 tbsp olive oil extra virgin
  • 225 g onions (±2 onions) yellow, chopped
  • 14 g garlic (±2 cloves) minced
  • 24 g ginger (±2cm) fresh, grated or minced

Sauce Mix

  • 90 g tomato paste
  • 550 g diced tomato canned
  • 550 ml coconut cream canned


  • 550 g chickpeas canned, drained


Spice Paste

  • In a small bowl add the curry powder, paprika, salt and olive oil
  • Mix into a paste and set aside

Onion Mix

  • On medium heat, add olive oil to a large pan/skillet and allow to warm
  • Add onions and sauté until they begin to soften and brown
  • Add garlic and ginger and stir

Sauce Mix

  • Turn heat to low and create a small well in the center of the pan
  • Add the spice paste and allow to warm until fragrant (±30 seconds), then stir in with the onion mix
  • Return heat to medium and add the tomato paste and diced tomato. Stir gently and deglaze the pan
  • Add coconut cream and stir until well blended


  • Add the chickpeas (or protein of your choice)
  • Bring pot to simmer and stir occasionally for 5 - 10 minutes (adjust cooking time according to your protein of choice)
  • Divide between bowls, garnish with chopped cilantro/coriander/banana and enjoy


Protein Alternatives: Use your favorite bean or lentils to keep it plant based. If you prefer to add an animal protein, consider the cooking time and if necessary brown or par cook before beginning the recipe. 
Curry Powder: I used a mild blend, but use your favorite brand or mix. This will keep the base curry profile familiar to what you and your family are accustomed to. 
Serve with: Rice, Cauli-rice, Quinoa, Naan  
Additions: Add extra vegetables like cauliflower, spinach or peas.
Leftovers: Store in an air-tight container in the fridge for up 3 days. Can be reheated or eaten cold according to personal preference.

Resource Alert

Spice Mixes From Around the World

Download and print this for reference or to hang it on your wall. Follow the link below to sign up or log in to access
these documents and many more.
(PS: you are welcome to unsubscribe once you’ve done the download, no hard feelings)

A wooden frame just above the same colour shelf flanked by small white vases with spikey green plants. The frame holds a chart with spices mixes from around the world in black writing with a white background

Related Blogs

Opened canned food
apples across a table top with a banner saying apples across the image

One of my favourite parts of a ketogenic diet is the fat bombs. There is just something about the texture and smooth buttery flavour that I cannot get enough of.

The Chocolate Truffle Cups tick a few extra boxes for me on a personal level. One of my childhood favourite snacks was peanut butter with syrup, no bread was needed. As a rule, I don’t use syrup and try to stick to sweeteners with less processing involved. So mixing Tahini with coconut syrup takes me back to this childhood pleasure.

Adding cacao and setting it all in a crunchy hazelnut cup makes this one of my favourite treats. But I don’t make it often, simply because I cannot resist and tend to eat more than my allotted one a day.


Chocolate Truffle Cups

Upgraded fat bombs! Adding the hazelnut cups makes it crunchy on the outside and buttery inside.
Prep Time10 mins
Cook Time10 mins
Set Time30 mins
Total Time50 mins
Course: Dessert, Treat
Cuisine: American
Keyword: chocolate
Servings: 12


  • Cupcake Tray
  • Cupcake Liners
  • Spoon
  • Bowl
  • Whisk
  • Measuring Equipment



  • 1 cup Hazelnuts
  • 1/4 cup Dates pitted


  • 1/4 cup Coconut Oil melted
  • 50 grams Cacao Powder
  • 75 ml Coconut Syrup
  • 2 tbsp Tahini


  • Preheat oven to 160°C and line cupcake tray with cupcake liners


  • Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be coarse but stick together when rolled into a ball.
  • Divide mixture into 12 equal-sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
  • Place the tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on the cooling rack. (Discard cupcake liners just before serving). Prepare filling while cups are baking and cooling.


  • Add melted coconut oil, cacao powder and coconut syrup to a medium-well and mix well.
  • Once cups have cooled (5-10min), pour or spoon filling into each cup until it just reaches the top.
  • Refrigerate for 30 minutes to allow the filling to firm up. (To set it quicker, place in freezer for 10-15 minutes)
  • Serve and enjoy!


Substitutes: Use raw honey or maple syrup instead of coconut syrup
More flavour: Experiment with filling and mixing chopped basil/mint, dried orange or coconut.
Dates too dry: soak them in warm water for a few minutes, discard the water and use the dates.
Leftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)

Related Blogs

Fennel, Apple and Ginger with a juice

This Gluten-Free Chocolate Torta Caprese is decadence at its best!

One of my favourite eateries in Durban is Shoots and Leaves, based in Umhlanga, KZN, South Africa. Their food is always fresh with something new on the menu each day. We get daily messages with a list of 5 / 6 dishes they are preparing for the day, and each day is better than the next. Using whole local foods, their harvest table lunches are legendary and a must-try if you are in the area.

When I asked if they had any go-to recipes for chocolate, their reply was certainly! Well, this recipe has become my personal go-to to impress my dinner guests with an after-dinner slice of chocolaty heaven. It’s like a soft pillow of chocolate.

So without further ado, herewith is a traditional Italian GF Dark Chocolate Torta Caprese.

GF Dark Chocolate Torta Caprese

A traditional Torta Caprese that never disappoints the taste buds
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 501kcal
Author: Shoots & Leaves, Local Eatery


  • 1 springform cake tin
  • 1 Saucepan
  • 1 Bowl heat proof to melt chocolate in
  • 1 Bowl for egg mix
  • 1 Spoon


  • 125 g Dark Chocolate 60% , broken into pieces
  • 125 g Butter unsalted
  • 125 g Cane Sugar
  • 125 g Almond Flour
  • 1 tbs Orange Zest
  • 3 Eggs large, seperated


  • Pre-heat oven to 160°C, then grease and line a 20cm springform cake tin.
  • Place chocolate in a heatproof bowl. Place over a pot of boiling water. Stirring until the chocolate has melted.
  • Add butter into melted chocolate, followed by sugar.
  • Fold almond flour gently into the chocolate mixture. Allow mixture to cool slightly. Add orange zest.
  • Add egg yolks into the chocolate mixture.
  • In a separate bowl, whisk together egg whites and fold them into the chocolate mixture
  • Pour the mixture into a lined cake tin. Bake for ±40 minutes or until the top appears cooked, and when inserted with a skewer, it comes out clean.
  • Remove from the oven and allow to cool in the cake tin. Remove and dust with icing sugar.


Nut-free Version: Use coconut flour instead of almond flour
Flavour Variation: Use lemon zest instead of orange

Related Blogs

Fennel, Apple and Ginger with a juice

Sharan Kafoa (Health and Hormone Coach) sent through this delicious recipe. Sharan follows a Gluten-Free eating plan to manage her health best and does not compromise on taste.

Sharan is based in Melbourne, Australia, and through her journey of dealing with three autoimmune diseases, she focuses on feeling well, living well and loving life.

Follow Sharan on social media (@whysettleforordinary) or head on over to her website (www.preservethegoddess.com)to find out more or read her article about Raw Food.

Fully Loaded Gluten Free Choc Chip Cookies

Heavy on the chocolate, easy on the time. A delicious recipe you can put together with minimal effort.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Treat
Cuisine: American
Keyword: chocolate, easy
Servings: 12
Calories: 164kcal
Author: Sharan Kafoa


Chocolate Mix

  • 65 g Butter chopped
  • 100 g Dark Chocolate chopped, organic

Flour Mix

  • 75 g Oat Flour
  • ¼ cup Cacao Powder
  • 100 g Monk Fruit Sweetener

Dough Mix

  • 2 Eggs room temp, lightly beaten
  • 50 g Dark Chocolate Chips alt: blend of white and milk


  • Preheat ove to 180°C, (160°C for fan forced), and line a tray with baking paper

Chocolate Mix

  • Melt butter and chopped dark chocolate together and mix until smooth, then set aside to cool

Flour Mix

  • Sift flour, cacao powder and monk fruit sweetener together

Dough Mix

  • Add lightly beaten eggs to the Chocolate Mix and stir until well incorporated, then add the Flour Mix, followed by the chocoalte chips.
  • Drop spoonfuls of mixture onto the tray, leaving a bit of room for spreading
  • Bake for 15min or until the top feels firm, then cool on the tray on a wire rack for 10min
  • Remove from tray and cool completely before serving

This Honey and Almond Butter Toffee were what I call a happy mistake. I was experimenting in the kitchen, and this was an instant hit.

I try to make my desserts and treats. That way, I know what’s in them and don’t have to worry about any unnecessary ingredients. This recipe uses just two ingredients and takes minimal effort to make. Then, the magic happens in the pot.


Honey is touted as a healthier alternative to sugar. But if you read my blogs (Part 1 & Part 2) on honey, you will know that the heating process degrades any health component. And, sugar is still sugar, even if it is natural. But we are now in the land of treats and desserts, so as long as we are responsible about eating it in moderation, there is no reason not to enjoy this delicious treat.


Almond butter is easy to make (as are all nut butters) and tastes fantastic in this combo. Almonds are also popular as they are little nuggets of nutrition. Rich in Vitamin E, Manganese and Magnesium, they take this treat from being all about sugar and make it ever so slightly more nutritious. Also, as you are not heating the almond butter (just mixing it with cooled honey), the nutrients aren’t broken down.


If the kids are helping, please ensure they are carefully supervised – especially while the honey is being prepared.


Honey & Almond Butter Toffee

A simplified toffee recipe using just two ingredients!
Prep Time10 mins
Cook Time2 mins
Resting Time2 hrs
Total Time2 hrs 12 mins
Course: Dessert, Treat
Cuisine: Mediterranean
Servings: 16
Calories: 84kcal
Author: Dawn


  • Candy Thermometer optional
  • Saucepan deep
  • Spoon
  • Electronic Scale
  • Parchment Paper optional
  • Loaf Pan or flat dish


  • 150g Honey
  • 150g Almond Butter
  • Coconut Oil for greasing


  • Line dish with parchment paper or lightly grease with coconut oil
  • Place honey in sauce pan with candy thermometer and set heat to medium
  • Allow honey to boil until it reaches 120˚C
    - no candy thermometer - no problem. have a cup of cold water handy. When the honey is boiling, drop some (just a drop) into a cup of cold water, if it makes a ball and sinks then it’s ready
  • Remove from heat and allow to cool for a bit (±1min)
  • Add almond butter to the pot and stir until the mixture becomes toffee like and forms a ball (2-3min)
    - you should be able to handle the mixture without it sticking to your fingers
  • Place mixture in the loaf tin or dish or your choice
    - you may have to bang the tin/s on the counter to level out the mixture
  • Leave to cool for about an hour, then cover and refrigerate for 1 - 2 hours
  • Remove from fridge, cut into toffee size blocks and serve (can be individually wrapped in parchment or wax paper for gifting)


Substitutions: Use a nut or seed butter of your choice. (Different nut and seed butters have different textures. End results - taste and texture - may vary)
More Flavour: Add choc chips, chilli flakes, dried orange rind, botanicals, ginger, vanilla, course sea salt, whole nuts… you decide.
Storage: Store in airtight container, in between layers of parchment or wax paper. Keep refrigerated for up to 3 weeks. (It sets more & gets better the longer you leave it in the fridge)
Nutrition Note: Remember this is a treat and should be eaten sparingly and mindfully.
A Word on Honey: Honey heated to 40˚C – 50˚C no longer has any healthy enzymes and is therefore just a sugar. For this particular recipe, you may want to use a cheaper brand that may have been pasteurized. It is always prudent to check that the honey you purchase is sustainably sourced and from a local supplier.
Some cheaper brands are blended with substances that are called adulterants and should be avoided. Adulterants include substances like high-fructose corn syrup, molasses, flour and starches.
Hives that are kept in unsavoury conditions require antibiotics and fungicides and may contain contaminants like pesticides and pollutants or even thinned out with water.
Roasted cut mushrooms with sumac and spices


Not only are Mushrooms steeped in history and myth, but they are also nutritional powerhouses that can boost just about any meal. Everything from salads, sides and savoury breakfasts are excellent opportunities to add mushrooms. These salty sumac mushrooms are delicious when mixed with a green salad or with a bowl of quinoa, avocado and roasted peppers.

For this recipe, I added sumac (which I believe is a highly underutilised spice). Its tangy, citrusy flavour (similar to lemon) is often found in middle eastern cuisine or the spice mix za’atar.

A bonus is that, like mushrooms, early studies on sumac are showing it to contain oleic fats (the stuff that makes olive oil so healthy) as well as antibacterial, antifungal, and antioxidant properties.

This is a dish you can whip up in no time, so go ahead and enjoy.

Salty Sumac Mushrooms

Mushrooms are nutritional powerhouses that can deliciously boost just about any meal. Use the roasted salty sumac mushrooms in salads, pasta or on toast
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: vegan, vegetarian
Servings: 4
Calories: 4kcal
Author: Dawn


  • Oven
  • Roasting Pan


  • 250 g button mushrooms

Spice Oil Mix

  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tsp sumac spice
  • 2 tbsp olive oil extra virgin


Mushroom Prep

  • Heat the oven to 180˚C
  • While the oven is heating, wipe mushrooms with a damp cloth (stem included) - do not wash with water as this will cause too much moisture

Spice Oil Mix

  • In a small bowl add the olive oil, sumac, salt and pepper, mix well then set aside
  • Place the cleaned mushrooms in a roasting tray and drizzle with the spice oil mix
  • Make sure the mushrooms are evenly coated, use a little extra olive oil if necessary, but avoid drenching in oil
  • Spread the coated mushrooms across the pan loosely. Ensure they are not tightly packed or clustered.


  • Place in the oven and bake for 20 minutes
  • Remove and serve while warm


Serve with: pasta, as a topping on a salad, or as a side dish
Storage: best eaten straight away. As the mushrooms cool they will get soft, drain them on a paper towel stem side down, place in an airtight container and store in the fridge for a day 


Fennel, Apple and Ginger with a juice