Eat, Fast and Live Longer!

Dr Michael Mosley, the medical journalist for the BBC Horizon program, has been trying to find ways to keep his brain from aging and to maintain good health. After meeting with experts and undertaking a wide range of tests, he was told that continuing on with his current  lifestyle would almost certainly result in chronic disease. Mr Mosley then tried to find out how some people live a longer life and how they manage to maintain their health better than others.

How to Lose Weight Fast in a Healthy Way

After a lot of research Michael found that fasting actually does a whole lot of good for the body. As the blood goes to the tummy to digest the food when we eat, our energy is put into the metabolism. Conversely, when the body is given rest from the constant digestion, our energy is allowed to go other places and starts repairing and healing the body. There has been numerous studies on fasting with amazing results. Through the Eat, Fast, Live Longer documentary, Mr Mosley introduce the concept of the 5:2 diet. This diet involves eating 5 days per week and ‘fasting’ on two nonconsecutive days. On the fasting days women are to eat only 300-400 calories per day and male are to have 600 calories. After fasting, Michael had his tests done again and was amazed by the improvement of his halth condition.

Personal Experience with the 5:2 Diet

I have tried the 5:2 diet for a little while myself and am impressed by the effectiveness of it. I also have friends that have been on the 5:2 diet for 5 months and experiencing massive improvements on their health.

Please note that this is for people that have consulted with their doctor first and is NOT for people that have a low BMI (Body Mass Index).

Juice Fasting

Happy Halloween! Spicy Pumpkin Soup

Happy Halloween Everyone!

Every year, 31st October, carved pumpkins are put out on porches and doorsteps in the United States, but also other parts of the world. The practice of decorating “jack-o’-lanterns” originated in Ireland, where large turnips and potatoes served as an early canvas. The name comes from an Irish folktale about a man called Stingy Jack. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween tradition.


Pumpkin is a low-calorie (26kcal per 100g), low-fat vegetable, and contains 91.6% water (raw). It is also a great source of Vitamin A (8513 IU per 100g).

Pumpkin Coconut Soup


  • 1 can coconut milk (400 ml)
  • 1 cup water
  • 1 tbsp coconut oil
  • 4 cups peeled and diced pumpkin
  • 1 red onion, diced
  • 1 small red chili, diced
  • Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
  • 2 tsp turmeric powder)
  • Some lemongrass
  • 2 large garlic clove, chopped
  • Peel from half of fresh lime
  • Juice from half of fresh lime


  1. Put the oven on 200C. Cut a lid off the pumpkin and carve out the seeds. Fill the pumpkin with 3 tbsp of water and put the lid over. Roast the pumpkin seeds at the same time. Leave in the oven for 20 minutes until the pumpkin is soft enough to dig out the meat.
  2. Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, lime peel, water and coconut milk and bring to boil. Simmer on low heat for about 10-15 minutes.
  3. Transfer the rest of the mixture to a food processor or a blender. Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with fresh coriander leaves on top.

Preparation time: 10 minutes, cooking time: 15 minutes, number of servings: 4

Enjoy!   . ★


Butternut Squash & Kale Tostadas

Butternut squash and kale make me think of fall, and I love finding new ways to pair them together. These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion, and avocado sour cream.

Preheat oven to 400 degrees. Peel and cube a 1.5 lb butternut squash. Place on baking sheet and toss with olive oil, salt and pepper. Roast squash about 25 minutes, stirring with a spatula halfway through.

While squash is cooking, pour two cans of low sodium black beans into a saucepan, and add garlic and cumin. Warm on low heat.

Wash kale thoroughly. Cut kale leaves from the ribs. Roll kale leaves up and thinly slice. Place kale in colander and rinse with hot water for about 15-30 seconds to slightly wilt leaves, then rinse with cold water to stop the cooking.

What’s for Breakfast? Sweetcorn Fritters With Roast Tomato.

Recipe of the Day


This time when we returned from Canberra the boot of our car  was filled with plums, tomatoes, sweetcorn, spinach, sweet basil, capsicum, cucumbers and zucchini. All freshly picked from my father’s garden. And two enormous bunches of hydrangea in hues of pink, lilac and blue.

Our holidays are well and truly over and we are getting back into the swing of things. School might not start until next week, but my daughter is back into her swimming routine. I picked her up from the pool this morning. As usual she was absolutely ravenous. “What’s for breakfast?” she asked.

She particularly loves sweetcorn. Especially from her grandfather’s garden. Not surprisingly this is one of her favourite breakfasts. Sweetcorn fritters with roast tomato. Another classic from Bill Granger. It’s still on the menu at Bill’s Cafe. All day. Served with bacon. We decided to give the bacon a miss today. Putting the focus entirely on our beautifully fresh produce.Somehow things always taste better when you grow them yourself.

roasted tomato

Sweetcorn Fritters With Roast Tomato

Serves 4

For the roast tomatoes

4 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

For the fritters

1 cup plain  flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon paprika
2 eggs
1/2 cup milk
2 cups fresh corn kernels from the cob
1/2 cup diced fresh capsicum (pepper)
1/2 cup sliced spring (green) onion
1/4 cup chopped coriander and parsley
4 tablespoons vegetable oil

For the roast tomatoes

PREHEAT the oven to 180 C. Place tomatoes on a baking tray cut side up,and drizzle with olive oil. Sprinkle liberally with sea salt and pepper.
ROAST in oven for 20 minutes.

For the fritters

SIFT flour, baking powder, salt and paprika into a large bowl and make a well in the centre.
IN a separate bowl, combine eggs, and milk.
GRADUALLY add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.
PLACE corn, capsicum, spring onion and herbs in a mixing bowl and add just enough of the batter to bind them.
HEAT 2 tablespoons vegetable oil in a non-stick frying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time.
COOK for 2 minutes or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining fritters.
SERVE with roast tomatoes and rocket.

Fall Salad: Roasted Pear, Pomegranate, and Gorgonzola with Maple Balsamic Vinaigrette


If you’re looking for an easy, crowd-pleasing salad then here you go! The roasted pears add a nice twist, and the pomegranate seeds burst in your mouth. I buy the pomegranate seeds already packaged, but if you have the time you can meticulously de-seed the pomegranate. Don’t worry if you don’t know how to do that…I had to watch a You-Tube video! If you don’t like gorgonzola or blue cheese, you can easily substitute goat, feta, or Parmesan. You can also use candied walnuts or pecans, but the maple syrup in the dressing already adds a nice sweetness. Enjoy!

Roasted Pear, Pomegranate, and Gorgonzola Salad with  Maple Balsamic Vinaigrette

Serves 4-6


Roasted Pears:

  • 3 Anjou pears, quartered and cored
  • 1 tablespoon EVOO
  • 1 tablespoon sugar

Maple Balsamic Vinaigrette:

  • 1 shallot, finely chopped
  • 1 tablespoon dijon mustard
  • 4 tablespoons balsamic vinegar
  • 1/4 cup EVOO
  • 2 tablespoons maple syrup

Chicken Carrot Coconut Curry

coconut curry

I make a coconut carrot soup and its one of my fave’s! It has a slightly sweet taste and wonderful creamy texture, which led me to experiment with turning it into a healthy alternative curry dish.

Trust me, this dish will not disappoint you! Please experiment with it, add your favourite complimentary flavours like ginger, oranges or just more spice! Take out the chicken and add more veggies for a vegan dish! Its so simple yet packed with flavour and all guilt free! I may have licked my plate!

coconut curry2


2 cups diced carrot

1 diced onion

2 stalks of celery diced

2 cloves of garlic diced

2.5 cups of water

1 can of regular coconut milk

1 tablespoon curry powder or more if you like a bigger kick!

1 tablespoon coconut oil

2 chicken breasts-diced

1.5 cups of fresh pea pods

Chives for garnish

Salt & Pepper to garnish


Step 1. Add your diced onion, celery and garlic to stock pot and sauté with half of your tablespoon of coconut oil & half of your curry powder. Sauté until the onion is soft.

coconut curry3

Step 2. Add in your diced carrots and water to the stockpot and simmer for about twenty minutes on medium heat until the carrots are soft.

Step 3. Remove your stock pot from the heat and let it cool to a temperature that is safe to purée  in your blender. Once cooled blend on high to create a creamy sauce without any clumps. Do your taste test now and see if you need to add more spice or salt & pepper.

Step 4. In a separate pan sauté your chicken with your remaining coconut oil & curry powder until it is cooked throughout and the chicken is coated. Add to your stock pot along with the puréed carrot sauce.

Step 5. Serve over rice and steamed green peas, garnish with fresh chives!

coconut curry4

Farro salad with pomegranate

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

This is a farro salad rich in healthy ingredients as pomegranate seeds, arugula and extra virgin olive oil. This is one of my favorite fall recipes, because is a fresh meal and a rich source of dietary fiber. Pomegranate is a super food rich in antioxidants, vitamins and minerals, and it adds an elegant touch to the farro salad.

Serves 2-3


100 g of whole grain farro or pearled farro (remember that whole grain farro is the richer in fiber content but it must be soaked for 12 hours prior to cooking)
30 g of arugula
40 g of pecorino cheese shavings
2 pomegranates

Salad dressing

35 ml of pomegranate juice
2 tablespoons of extra virgin olive oil


Cook farro in boiling salted water for 20- 25 minutes. Drain the farro and put it in a bowl, add a tablespoon of extra virgin olive oil. Stir and let the farro cool.

Fall salads made with farro arugula e pecorino cheese, rich in healthy ingredients

Cut a pomegranate in half, and remove all the seeds using your fingertips, discard the  white attached membranes.

With the second pomegranate prepare the juice using a manual juicer, as if you are squeezing  an orange.

Pour the juice through a strainer.

When the farro is cold add a tablespoon of olive oil, 60 g of pomegranate seeds, 35 ml of pomegranate juice. Add the pecorino cheese. Season with salt to your liking. Only before serving, add the arugula.

Are you a pomegranate lover? Please suggest your favorite pomegranate recipes!

You may be also interested in the following posts