Not really knowing what to do with it, and thinking that I don’t like it so much, I never bought Okra before.  But following a low GI diet can get boring at times. There, I said it. You become desperate for new ways to cook vegetables, or if need be, new vegetables to try out. Hello ladies’ fingers. Or LadyFingers. Who knows.

You will need (as a side dish for 2 persons):

  • 200g Okra (I used frozen)
  • 1 medium onion, finely sliced
  • 1 400ml coconut milk can
  • 1 tablespoon Green Curry Paste or curry powder (to taste)
  • 2 cloves of garlic, finely chopped

To make:

Fry the onion and curry paste/powder in coconut oil until the onion gets translucent (about 5 minutes). Add the chopped garlic and cook for another minute.

Add the Okra (can be used straight from frozen) and stir for another 3 minutes. Add the coconut milk and bring to a boil. Lower the heat and cook for a further 5-7 minutes until the cream thickens and the okra have cooked through. Test taste and add salt and pepper if necessary.


Okra curry served with grilled chicken breast


When you bake aubergines, the flesh becomes soft enough to scoop out while the outer skin retains its shape, and can be filled to make a great side dish or light vegetarian meal. Although most of the calories in aubergines come from sugars, this food has a low glycemic index. This means that there won’t be a spike in your blood sugar and it will keep you feeling full for longer. Of course this also depends on the fillings that you use, and this recipe can be adapted to suit most tastes and diets.

For 2 portions, you will need:

1 medium to large aubergine

4 tablespoons ricotta

a handful of fresh coriander

2 sun-dried tomatoes

olive oil

Pre-heat the oven to 200 C. Wrap the entire aubergine in foil and place in the top rack. Bake for 30-50 minutes, depending on the size of the aubergine. You will be able to feel the skin ‘giving’ when pressed with a finger when it’s done. There’s no need to unwrap the foil to check if it’s done, simply either press with a finger or try to insert a sharp knife (try not to pierce it too much or too many times).

Once it has cooked, remove from the oven and let it cool for a few minutes before carefully unwrapping (it will be very hot!) and slicing in half.

With a teaspoon, scoop out most of the inside, then fill with ricotta and the chopped sun-dried tomatoes. Place the inside of the aubergine that you’ve scooped out, either on top of the filled aubergine or at the side. Drizzle some olive oil on top and add salt and pepper to taste. Cook in the oven for another 5-7 minutes, then add the coriander to serve.

As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …

Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y

ou will need:

2 tablespoons Green Thai Curry paste (or to taste)

1 400ml can of coconut milk

500g frozen spinach (or fresh, if you prefer)

250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth

optional chili flakes / fried pancetta / cooked prawns IMG_20150927_203835 In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.