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 ;)

avocado pesto

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)

It's May in Berlin, and the sun is shining! In celebration, lets make today a Popsicle day! But not just any Popsicle of course, one that's packed with omega-3 (and no refined sugar), keeping our skin glowing even after the sunshine. We've topped this concoction off with raspberries, which are rich in biotin and will help return these fatty acids to our skin, retaining the moisture (the word "dewy" skin comes to mind ;) ).

For 1 portion


  • 1 packet of BeMindfuel Vanilla Chia Pudding Mix
  • 60mL of coconut milk (or water)
  • fresh raspberries (or any other fruit of your choice)
  • drop of vanilla or almond extract (optional)


    1. Pour the coconut milk into a small bowl. Make sure to get out all the thickened stuff inside the can. Give it a whisk or a stir to combine well.
    2. Stir in the BeMindfuel Vanilla Chia Pudding Mix and let sit, stirring once or twice, for about 15 minutes, to allow the seeds to expand.
    3. Add a little bit of the coconut chia mixture to the bottom the popsicle mold/paper cup.
    4. Drop some of the fruit in on top. If your fruit is too big to fit, chop it up.
    5. Insert popsicle stick into the mold/cup, it will stand up by themselves.
    6. Freeze for several hours until completely frozen.
    7. To remove from the mold, fill a sink with hot water, just deep enough to immerse the mold up to, but not over, the rim, and hold the mold in the hot water for about 15 seconds to loosen the pops.
    8. Pull the popsicle out of the mold and enjoy.
    9. If you've made a bunch and want to save the pops for later, wrap them in waxed paper and place in zip lock baggies.

      If you'd like layered popsicles:

    10. Place raspberries and a splash of water in a blender and blend until smooth.
    11. Pour about 2 tablespoons of raspberry puree into a cup. Place cups in the freezer for 30 minutes.
    12. Remove the cups from the freezer and add in the coconut chia pudding mix and the popsicle stick.
    13. Return cups to the freezer. If you would like more layers, remove after another 30 minutes to add in the next layer.


Nutrition Information
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