DISCOVER NAVA'S KITCHEN

Lately I have had lots of people asking for vegan/vegetarian recipes, so I am going to try to make one vegan/vegetarian dish and one meat/chicken dish a week. When it comes to food, I love stepping out of my comfort zone. It encourages me to explore and create new dishes! I am excited about this new challenge and hope you will join me on this journey, and remember if you have any requests or suggestions feel free to share them with me. This pea pesto recipe is healthy and tas

Happy Wednesday beautiful people, I’ve had lots of people ask me, in private, so I won’t mention any name (Rita), do I have any quick breakfast recipes that you don’t have to spend too much time making, and that require ZERO cooking! There was only one breakfast that fits that criteria! An acai breakfast bowl! The acai berry is the mother of all BERRIES. This queen of berries has a higher concentration of antioxidants than any other. They are supposed to improve cholesterol l

I have temporarily adopted a baby girl named Shachar (Dawn) yay! Well, actually, she is more like a 30-year-old young woman, which actually has its advantages. She is toilet trained, able to dress and feed herself. She’s been through adolescence, and has a job. She is funny, smart, and is super techno savvy which is of great help to a dinosaur like me. She is also a millennial... Oh well, I guess you can’t have everything... Like all children, she comes with a set of requirem

This breakfast is vegan and GF My sister rang to say she wants me to make a nice vegan porridge with a nice subtle flavour, not too many flavours in the porridge. I took on the challenge. For me, it’s a challenge because I love to cook the oats or quinoa or whatever ingredients I use for porridge with more than water! I love to add teas, orange blossom water, coco, coffee, freshly squeezed juice and loads more. Off I went to the kitchen and opened the pantry, took out the qu

Buongiorno, molto, bella and bello amica and amico's! (Feel free to correct me..) Today's recipe (as you may have already guessed) is Italian, it's a traditional Neapolitan dish, this dish will really surprise you, you HAVE to give this a go.... I have had this recipe forever. When I first saw it, I thought what an interesting combination, I really should give it a go but on the other hand, what’s the point it’s going to go in the bin. No one is going to eat pasta with lenti

Happy early Halloween beautiful people! I know people have mixed feelings about Halloween and I appreciate the concerns people have regarding their children taking lollies from strangers. But I am a community person. I love belonging to a community. I love sharing and giving.  For me, the Halloween experience can be turned into a positive exercise in giving and receiving for children. It’s an opportunity to get to know your neighbours and talk to your children about giving ba

Hi beautiful people, I've had lots of people asking me for the yellow rice recipe. Here it is! Ingredients Rice · 1½ cups rice · 3 cups water · 1tablespoon oil · 1 teaspoon turmeric · salt Veggies · 1 large brown onion · 2-3 tablespoons oil · 1/3 cup toasted pine nuts · 1/3 cup pistachio nuts · ¼ cup sultanas · ½ pomegranate · 1 carrot diced · 1 ½ cups frozen carrots, peas and corn, thawed. · 1teaspoon mixed spice · 2 teaspoons sweet paprika · salt Method Rice Feel free to ma

I got this side dish recipe from bon appétit. I have had it in my saved file for three years, I just never got round to making it. I did change the flavour to my liking and there are many different spices and herbs you can use instead of mine, so feel free to explore according to your taste buds. I think it looks really impressive and I wanted to decorate it with pomegranate because I thought it would be a great Rosh Hashana (Jewish new year) side dish, but they were out of p

Inspired by the recent spate of arctic weather, I’ve decided get out my best soup recipes. Armed with mittens, a scarf and a beanie, I’ve put together this delectable and hearty, vegan dish. I literally licked the bowl, as that was all that was left for me after the hungry troops had finished devouring it. Ingredients 1 tablespoon oil1 onion, diced 6 cloves garlic, peeled and chopped 2 medium zucchinis, chopped 3 small carrots, chopped ½ cup red lentils 200gr sweet potato, pe

This filling, tantalizing stuffed pumpkin is filled with some of my favourite ingredients. Every bite is full of flavour and packed with goodness. This dish is vegetarian, and if you omit the feta, it’s vegan. The pistachio, pumpkin seeds and sunflower seeds create a crispy texture. The cumin, mixed spice, cinnamon and pine nuts give it a Mediterranean flavour. Ingredients 1 butternut pumpkin (1.2 kg approx) cut in half OR 2 halves butternut pumpkin 600g each (that’s what I d

Staying loyal to the couscous I have made another AMAZING couscous dish. This breakfast is sooooo yummy because it has two of my favourite flavours ; orange-blossom water and cinnamon. It’s just another level of deliciousnessssss. I really went to town with the topping for this brekkie bowl. I literally went to the health-food shop and said, “I’ll have this and that, and some more of this and more of that.” I threw everything on top and hoped for the best. Feeling chuffed wit