Growing up in an Indian household, but not loving a lot of Indian food, especially the vegetables, was a bit of an issue. Lucky for me my creative mum found new ways to sneak veggies into my diet.

I did love aloo tikkis, potato fritters that were slightly crispy on the outside and soft on the inside, with sweet-and-sour tamarind chutney.

She decided to use the leftovers of a leftover spinach dish, called Saibhaji, and turn it into patties, similar to aloo tikkis! Worked like a charm--delicious and nutritious!

I decided to make my own version--less spicy and more garlicky. I make a whole bunch and then freeze them for whenever I'm hungry. Then I just heat them in a pan. Tastes so yummy you wouldn't even know it's that nutritious.


  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 to 4 cloves garlic, minced
  • About 900g pounds fresh or frozen spinach
  • About 1 cup rolled oats (ground in a blender)
  • 1/2 cup chopped walnuts
  • About 3/4 teaspoon salt
  • Ground black pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 3 large eggs, lightly beaten (or flax eggs for a vegan version)


  1. Preheat the oven to 200C.
  2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add 3/4 cup ground rolled oats, walnuts, salt, pepper, and, cayenne pepper.
  3. Cook the spinach until it wilts, then transfer to a blender or use a hand blender to until relatively smooth.
  4. Add spinach to the onion and garlic mix, then once cooled, stir in the eggs. If the mixture is too loose, add a little more ground rolled oat.
  5. Shape the spinach mixture into patties and dust some of the oat flour around them. Lay the patties in an oven tray and bake for 10-15 mins.
  6. If you want to keep to be eaten later, bake for 10 mins rather than 15, let them cool, then freeze them with parchment paper in between and store in a zip-lock bag. 
  7. To reheat, put them on a pan, and if you'd like them a bit more crispy, add some olive or coconut oil ;)

Love avocados? Love pesto? Can't get enough omega-3s? Then this 5-minute recipe for you!

And I mean, why not add some vitamins K, C, B5, B6, E, Potassium, and Folate to your pesto? Plant-based and full of natural, unprocessed fats to help you absorb some of those fat-soluble vitamins!


  • 1 cups frozen peas, thawed
  • ½ cup water
  • 1 avocado
  • 2 cups basil, packed loosely
  • 1 lemon, juiced
  • ½ tablespoon garlic granules or 2-3 cloves of fresh garlic
  • ½ cup walnuts
  • pepper and sea salt, to taste


  1. Add peas and water to a blender and blend until smooth. Add the avocado, ½ the basil leaves, lemon juice, garlic, black pepper, and salt. Blend just until the avocados are broken up and creamy.
  2. Add the remaining basil and walnuts. Blend for just a few seconds until the basil and nuts are chopped to small pieces.
  3. Serve or store in an airtight container for later use. Best eaten within 1 to 2 days.

Enjoy with some veggies, zucchini spaghetti, raw crackers, buckwheat crackers... you know the drill.



(Photo credit: Natasha, Saltandlavendar)

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Nutrition Information
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