Fermented Green Sauce

Vegan baked cauloiflower (1)

  Fermented Green Sauce

 I love the way Traditional Chinese Nutrition understands food and how it can nourish or deplete our body and mind.  Fresh coriander is considered warm, pungent, and enters the lung and spleen meridian. It can induce sweating and promote digestion, and help with stomach aches, directing the Qi downward. Some recent studies have indicated strong anti-inflammatory and antimicrobial activity and even helping to reduce blood sugar. Use it daily when in season and nourish yourself.

Makes about 1 1/2 cups

2 cups finely chopped fresh coriander (use the whole herb)

½ cup toasted hulled sunflower seeds or sesame (any nut will do too!)

1 teaspoon ground cumin

2-4 cloves garlic, peeled, pressed and chopped

2 tablespoons olive oil (optional)

Zest and juice of 1 lime or lemon (1-2 Tablespoons)

1 teaspoon Himalayan salt or 2-3 teaspoons Shiro sweet white or Kome rice miso to taste

½ package extra-firm silken tofu (170 grams ) blanched and drained

1 teaspoon brine juice from sauerkraut (optional)

water as needed to adjust the texture

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1. Press garlic on a paper bag, chop and let sit for 5 minutes.

2.  Process the sunflower seeds till finely chopped. Then add the coriander, cumin, garlic, lemon or lime zest and juice, salt, brine or miso, and tofu and blend until smooth and creamy. Add water as desired.

3. Serve under, over, or with any vegetable, noodle, or grain dish.

4. Will last 1-2 weeks in a glass container refrigerated.

  • Pressing garlic on a paper bag can help remove some of the strong oils that upset sensitive stomachs

Here I served the Green Sauce with my Cauliflower supreme, Udon noodles, and Bokchoy for lunch.

Can be used as a vegetable sauce, pasta or noodle sauce, or even as a spread on bread or as a dip with crackers.

Vegan Cauliflower & Greens


Cauliflower Supreme

Vegan Cauliflower bake1


  • 1 large head cauliflower
  • 2 Tbsp coconut oil
  • 2 Tbsp water
  • 2 Tbsp. Shawarma* or curry powder
  • 1-2 Tbsp. Marcea’s North African Spice Paste
  • 2 tsp maple syrup or coconut sugar
  • 1/2 tsp Himalayan salt as needed



Middle Eastern Street Food Spice Blend

Use it on anything.

  • 1/2tsp ground cinnamon
  • 1/4tsp cardamom (or cloves)
  • 1tsp ground coriander
  • 1 1/2tsp ground turmeric
  • 1/2tsp ground ginger
  • 2tsp smoked paprika
  • 2Tbsp ground cumin
  • 1/2 tsp ground black pepper

Method for Shawarma

  1. Add all the spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.


Marcea’s North African Spice Paste

This spice blend is ideal for seasoning things like roasted vegetables, tofu, tempeh, fish, beans and more!


  • 4 Tbsp. chopped ginger root
  • 1Tbsp (heaping) cumin seeds or ground
  • 2tsp coriander seeds
  • 1tsp caraway seeds
  • 4cloves garlic, minced
  • 1 ½tsp smoked paprika
  • 1tsp Himalayan salt or 1 Tbsp. Shiro or Kome miso to taste
  • 2Tbsp lemon juice
  • 1Tbsp apple cider vinegar
  • 3 Tbsp tomato paste or pasta sauce
  • 1/4cup olive oil

      Method for North African Spice Paste

  1. Chop ginger root. If your using whole spices then toast them to bring up the flavour until fragrant.
  2. . Then just add to a food processor and crush into a fine powder.
  3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Add lemon juice and vinegar and process or blend again until you’ve achieved a paste and then add the tomato paste.
  4. Stream in the olive oil to create a smooth sauce. If using miso blend in here. Add more water if needed to get the desired consistency that you want.
  5. If it’s not spicy enough at this point, you can either add some chilli or more ginger root.
  6. Scoop extra paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, scoop into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

Method for putting it all together

  1. Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
  2. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (i lov
  3. In a mixing bowl, mix together melted coconut oil, water, spice paste, shawarma, maple syrup, and salt or miso.  Add more liquid to adjust texture. Taste and adjust flavor if you feel it needs it.


  1. Flip your cauliflower upside down and pour or spoon on most of  the sauce. Let the sauce pour down the core, shake it around so it infuses the centre, and then flip the cauliflower over and use a brush to coat the leftover sauce (including any that seeped into the pan) all over the outside of the cauliflower for maximum flavour.


  1. Place cauliflower core-side down before baking.
  2. Place skillet ( I like solidtechnics cast iron cookware)  in oven and bake for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then bake longer. For cauliflower with a little bite reduce the baking time.
  3. To brown the outside more, increase heat to high and bake 2-4 more minutes, watching carefully as not to burn.


4. Remove from oven and serve with quinoa, vegetables, ferments and anything else you want. I served it with some quinoa, pumpkin, red and white cabbage sauerkraut, celery, sauteed kale and chickpeas and a green vegetable sauce (see ….)


Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.


Sweet Potato Coconut Curry Soup


Do you ever have one of those moments when you just don’t know what your going to serve for dinner after a busy day? I opened up the cupboard and there staring me in the face was a can of organic chickpeas. On the counter was a pumpkin, onions and it was  getting later and later. Then it all fell together, Took out the spices, whatever you have will do just fine,  onions sweet potato and the other ingredients and a sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder practically cooked itself.. Creamy and smooth with a slight crunch and heartiness from spicy baked chickpeas satisfied my hunger and cravings at the same time – spicy, smooth and creamy.


  • 1 medium white onion (diced)
  • 4 cloves garlic minced
  • 1 large sweet potato (cubed)
  • 2 Tbsp yellow curry powder
  • 1/4 tsp chipotle (or cayenne) powder*
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 cups almond or coconut milk

Spicy Chickpeas

  • 1 ½ cups cooked or canned chickpeas
  • 3 Tbsp olive oil
  • 1/2 tsp yellow curry powder
  • 1/4 tsp  salt
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 pinch ginger powder (or cayenne) powder


  1. Preheat oven to 400 degrees F (204 C).
  2. Heat a deep pot. Add the oil and sauté the onions over medium heat in 1/2 Tbsp olive or coconut oil Cook for a few minutes and then add garlic and stir.


  1. Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and stir.
  2. Cook for 5 minutes, stirring frequently.


  1. Add 1/4 tsp more salt and pepper and the milk Then cover.
  2. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  3. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.



  1. At the end of 25 minutes, taste and adjust seasonings as needed. If using miso add it before blending. Then puree Transfer back to the pot if needed and keep heat on low until ready to serve.


  1. Will keep in the fridge for several days and the freezer for a month or so.
  • Add Kome miso to taste and top with basil and ferments!



Sweet Potato Latkes

latkes 1

Growing up in NYC, these were part of my weekly yummy Jewish meals, especially in the colder months around  Christmas and Hanukah.    I have kept the tradition and just changed the topping from applesauce or sauerkraut which we had in the winter to berries and other summer fruits, to mark Christmas  “Down Under“. Hope you enjoy!

Berry Sauce


  • 1 cup raspberries, or other berries fresh or frozen
  • 2 Tablespoons water
  • 1 Tablespoon rice honey or maple syrup to taste
  • 2 Tablespoons chia seeds
  • pinch of salt or 1/2 teaspoon Shiro miso


  1. Combine all the ingredients into a blender or food processor and process until smooth. You may need to add some extra water to help it combine.2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and stir until thickened, about 3-5 minutes.
  2. Serve with latkes.3. Store in an airtight container in the fridge for 1 week. It can also be used as a jam on bread or other desserts.

Sweet Potato Latkes


  • 3 cups sweet potatoes * 450 gr. (1 pound) , peeled and shredded with a box grater or a food processor
  • 2 tablespoons diced onion or shallots
  • 1 clove garlic, minced
  • 3 eggs or flaxseed egg substitute **
  • 2-3 tablespoons flour (any kind is fine)
  • 1 teaspoon Himalayan salt
  • ½ cup olive or sesame oil

* If you prefer, you can use regular potatoes instead

Flax egg

  • 1 Tbsp flaxseed meal (ground raw flaxseed)

  • 2 1/2 Tbsp water

  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg  (triple for this recipe)
  • It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does.


  1. Peel and grate the potatoes and combine with diced onions. Save peels and toss with oil and salt and bake for chips.
  2. Then, using cheesecloth or a paper towel, squeeze and remove all the moisture from the potatoes if necessary.
  3. Combine potatoes, onion, garlic, eggs, flour, and salt together in a bowl.
  4. Heat a large pan over medium-high heat and add some of the oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
  5. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Continue till all cooked adding oil as needed.
  6. Place on paper towels to absorb any excess oil.
  1. Serve with berry sauce and/or sauerkraut ***or other fermented vegetables

Winter Sweet Pot Pancakes (1)








Banana Nut Breakfast Cookies

Cookies banana1


  • 2 medium ripe bananas
  • 1 Tbsp flaxseed meal + 2 ½ Tbsp. water
  • 1/2 cup peanut butter (crunchy or smooth)
  • 1-2 teaspoons unpasteurized Shiro (white) miso to taste
  • 2 Tbsp  coconut oil
  • 1 tsp pure vanilla extract
  • 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 1/2  cup gluten-free rolled oats
  • 1 cup oat flour
  • 1/2 cup almond meal (ground from raw almonds)
  • 1/2 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup goji berries or any chopped dried fruit
  • 1/2 cup  grated dark chocolate (at least 70% cacao)
  • 1/4 cup dairy-free dark chocolate or carob chips


  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl combine flaxseed and water and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined, and then add peanut butter, miso, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
  4. Add oats, almond meal, oat flour and mix well.


5.Add the chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.

6.Drop the batter by spoonfuls on a lightly greased baking sheet – they won’t expand much. Try to make them as uniform in size as possible to ensure even baking.


7. Bake for 15-17 minutes or until the cookies are slightly golden brown.

8. Let rest on baking sheet for a few minutes before transferring to a cooling rack.


9. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time

Cookies Banana 2


Fermented Radish, Cauliflower, and Coriander Brine Vegetables



  • Sliced cabbage, carrots, cauliflower, beets or radishes cut into 1cm chunks (just enough to fit in a litre jar)
  • Capsicums, onions, or garlic to season
  • A few sprigs of parsley, cilantro, dill, oregano, or any other herb you have
  • A couple of grape leaves or black tea (to keep them crunchy)
  • 1 litre of warm filtered water
  • 2 tablespoons sea or Himalayan salt

Brine veg.


1. Combine water and sea salt, stir well and set aside.

2. Add a few pinches of herbs and the vegetables of your choice along with the onion, garlic and fresh herbs like coriander or parsley, oregano, thyme to the bottom of a jar.

fer. ingred brine

3.Fill the jar halfway up with chunks of vegetables. Add a bit more herbs and seasonings and fill the jar with more slices up to 2.5cm below the rim.

4. Pour salt-water brine over the vegetables. At this point, you want to weigh the vegetables down in order for it to remain below the level of the brine to ferment evenly. (I like to use a narrow glass weight, long strips of carrots, a sterlised rock, or a smaller glass jar filled with water that fits into my wide-mouth litre jar.  Just press it down until enough brine covers everything in the jar. 

5. Cover tightly with the lid. (if using a glass jar you can use cheesecloth or a towel to cover.  Allow to sit at room temperature, ideally between 15-26 degrees. Check your jars and burp or open them every few days by loosening the lid and allowing some gas to escape. You will also see bubbles rise as the fermentation takes place which is perfectly normal.

6. Allow the vegetables to ferment 5 – 7days, depending on the temperature. Smell and taste and when you think they are ready, transfer the jar to the refrigerator.

NTP Califlower pickle


Vegan Chocolate Cupcakes



1 1/2 cups blanched almond flour (168 g,) I suggest not using ground almonds with the skin as it won’t be as light.

  • 1/2 cup  potato starch not potato flour or tapioca flour
  • 3/4 cup unsweetened carob or cocoa powder
  • 1/2 cup unsweetened chocolate or carob or chocolate or carob chips melted
  • 1 teaspoon aluminum-free baking powder
  • ¾ t. baking soda
  • 1 teaspoon finely ground espresso (makes the chocolate richer) optional
  • 3/4 cup pure maple syrup
  • 1/4 cup pumpkin puree or apple sauce
  • 1/2 cup aquafaba (the liquid from a can of chickpeas) or plant-based milk
  • 1 ½ teaspoons vanilla extract


Line 12 muffin cups with paper cupcake liners.

  1. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage.
  2. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining.
  3. In a separate bowl, combine the syrup, pumpkin or apple sauce, melted chocolate or carob, aquafaba and vanilla extract.
  4. Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds. The batter should drop from the spoon.
  5. Preheat the oven to 177C/ 350 F. *
  6. Spoon or scoop the batter into your prepared cupcake liners and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the centre . Cool in the cupcake tin 15 minutes before removing them from the cupcake tin.
  7. Remove the cupcake lining from each cupcake. Cool completely before glazing .

* NOTE: Different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc.


Chocolate Cupcake Icing


  • 1/2 cup + 2 tablespoons coconut sugar
  • 3 tablespoons unsweetened cacao powder
  • 2 tablespoons tapioca starch (tapioca really works best as it completely dissolves in the glaze)
  • 1 teaspoon miso
  • 2-3 tablespoons unsweetened almond milk as needed
  • 5-6 tablespoons roasted almond or cashew butter
  • 1/4 teaspoon vanilla extract
  • coconut chips as needed
  • pomegranate seeds or Goji berry as needed
  • Walnuts, black sesame seeds other dried fruit

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  1. Add the first 4 ingredients to a large bowl and stir.
  2. Add the last 3 ingredients to a small bowl or cup and stir. Add the wet to the dry and beat with a hand mixer or whisk until it’s very smooth and there are no lumps. Should be thick. Scrape the sides as needed.
  3. You can use it right away if needed, but I recommend making it the day before you need it. It will become slightly sweeter, thicker and the sugar dissolves perfectly overnight. Store it at room temperature. If you store it in the fridge, it will become a lot thicker.
  4. This makes plenty to put around the sides and top of the cupcakes, a 22 cm. round single layer cake square brownies, bars or whatever you like.
  5. Smooth the icing out around the sides of the cupcake with the back of the spoon or spatula.

Note: It is not recommended to heat this glaze. The texture will dramatically change, as tapioca becomes eggy when heated. Store it at room temperature.

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Chocolate Peppermint Glaze (optional)


  • 1/4 cup pure maple syrup
  • 3 tablespoons unsweetened cocoa powder
  • 1/16th teaspoon peppermint extract
  • 1/8 teaspoon fine sea salt
  • coconut strands
  • Pomegranate seeds


  1. For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder.

  2. Garnish with coconut strands and pomegranates. Keep cupcakes in a sealed container to retain it’s moisture, at room temperature.

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