Date and Brown Rice Crispy’s



I was wondering if I could entice you with this recipe for juicy mejdool dates, slowly melted in ghee until thick and syrupy. I toss in some brown rice crispies, dried coconut and a bunch of chopped almonds resulting in a slightly gooey, moist, ghee-ey, crunchy and not overly sweet treat.

My date bars will hit every level of any sweet craving you may have and guess what? It’s not too bad for you. With no refined sugars or flours and made with just a few natural ingredients you will be laughing your way into Valentines day!


Whilst perusing the grocery store aisles lately, I’m sure you’ve been inundated with rows upon rows of gleaming chocolate wrappers hiding there treasures within, and begging to be slipped into your cart to be devoured shamelessly later. Continue reading

How to Make Basmati Rice

1 cup basmati rice
1 tbspn ghee
salt to taste (I ussualy add 1 tsp of sea salt)

Rinse the rice with cold water about 3 times, drain and then transfer to a deep pan.  Add 2 cups of water, the ghee and salt.  Bring to a boil on medium high heat.  Reduce the heat to medium low, cover the pan and let the rice cook till most of the water has evaporated (when you see little holes forming around the rice).  Close the lid, turn off the heat and let the rice steam for 15 more minutes.  To serve, lightly fluff with a fork and spoon into individual plates or pile into a huge serving bowl, family style.

  • Tips and Childhood Memories

Childhood Memories

I remember when growing up, my mum served the rice straight out of the pan.  This kept the rice warm for second helpings.

A delicious childhood memory, especially on cold wintry days, was eating hot rice with crunchy sugar and loads of yummy ghee.

Another way of indulging in a bowl full of rice is to lather it with plain yogurt and a dollop of spicy indian pickle.

Pure heaven!