I purchased a bag of Kamut pasta shells and really enjoyed them; the shell shape holds the sauce so well, so that each bite is flavourful, plus I find kamut to be very filling with its high fibre content. Read about a study conducted with modern Durum wheat and soft wheat vs Kamut® brand Khorasan wheat here.

You can serve this sauce with any type of pasta or other grain.


You will need (for 2 portions):

a handful of chopped bacon (about 3 rashers or 1/2 a cup)
a large courgette, chopped into small cubes
mushrooms, sliced
tomato sauce (about 1 cup)
salt and pepper to taste

In a large pan (you will add the pasta to this later) fry the chopped bacon for a few minutes, then add the courgettes and keep cooking until the courgette pieces are tender and starting to brown.

In the meantime cook your pasta/rice/quinoa/buckwheat (or alternately use cauliflower rice?) in salted water following instructions from the packet. Drain and reserve a little bit of the water.

Add tomato sauce and mushrooms to your bacon/courgette mixture and cook until heated through.

Add the pasta and water (about 2 tablespoons) to your sauce and mix thoroughly. Serve hot with some freshly ground pepper and grated goat’s cheese.

Did you know that if you break up the florets of a raw cauliflower you can make a great alternative to rice or couscous? It’s that simple.

Remove the main stalk and any leaves, cut the cauliflower up roughly into chunks and pop the bits into your blender. Pulse briefly and your cauliflower will break up into a rice-like texture.

After that, cook for a few minutes with some olive oil, salt and pepper in a pan. You may use it raw if you prefer, but I find that the taste and texture improved once cooked. Not only did it taste good but it was so quick to make!

Here is your result:


Serve as you would rice, couscous or pasta:


Remember this?

I made it again but with a mixture of jasmine rice and wild rice this time. Turned out delicious. The wild rice keeps a crunch to it and imparts a gorgeous purple tinge to your other rice. Since I was making this for the first time I used 500g jasmine rice and about 100g wild rice to feed 5 people (I had plenty of leftovers though). I learned that you can successfully boil the two types of rice together thanks to my adorable friend Marie-Claire over at Marie’s Cuisine – so you basically just bring water to the boil and cook for about 10-12 minutes, then drain and fluff with a fork.

This version is gluten-free and lactose-free.


Tune in for what I made with the leftover rice the next day too.. another post soon.