Chilli-roasted Pumpkin + Beans

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  1. 250 – 300 g of pumpkin, chopped into boats
  2. 1 heaped tablespoon red chilli flakes (preferably homemade)
  3. 200 g ring beans
  4. A big bunch of fresh amaranth leaves
  5. 1 medium leek
  6. Salt
  7. Extra virgin olive oil


If you prefer peeling the pumpkin, please do. I did not want to peel it, in the first place; so I just chopped and roasted the vegetable till it was soft and charred, and the skin became chewy.


  • Preheat the oven to 220 C
  • Cover the chopped pumpkin in chilli flakes and drizzle a tbspn of oil on the veggies. Coat the pieces thoroughly with oil and chilli flakes, and start roasting in the bottom rack.
  • Meanwhile, make the beans ready by chopping them into halves and then finely chopping the leek.
  • In the middle rack of the oven, roast the greased beans and leeks.
  • After the pumpkin in charred, remove, arrange the salad by first laying out the pumpkin, then beans and leeks and finally the amaranth leaves. Drizzle another tbspn of oil, salt (and pepper), and serve warm!

Whole Wheat Peanut Butter Muffins

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  1. 1 ½ cups WW flour
  2. ½ cup buttermilk
  3. 1 egg, separated
  4. ¼ cup extra virgin olive oil/sunflower oil
  5. ¼ cup peanut butter
  6. 3 tbspn organic sugar/coconut sugar
  7. ½ tspn salt
  8. 1 tspn double action baking powder


  • Preheat the oven to 180C
  • Sift the flour, and mix the rest of the dry ingredients with it, in a large mixing bowl
  • In a smaller bowl, whisk the egg-white until moderately stiff peaks are formed (for about 2 minutes, on medium speed)
  • In another medium sized bowl, whisk all the wet ingredients together (except the egg-white)
  • Fold the whisked egg-white into the wet ingredients very gently. Then combine this mixture with the dry ingredients mixture carefully.
  • It will be a slightly lumpy batter (as it should be for muffins); ladle the batter into your lined moulds, bake for 25-30 minutes.

Let them cool down for 10 min, and serve!