Whenever I get my hands on a packet of fresh herbs I like to use them up in all ways possible before they get spoilt. Sage is one of my favourite – goes in eggs, pastas, potatoes, cocktails, into a syrup, on fruit with some salt and sugar – the possibilities are endless. But my honest favourite way is pairing sage with pumpkin – a match made in true heaven. I sauté up the pumpkin slices with garlic, leeks and then the sage is added in for its delightful warm, peppery delicious flavours. The egg batter goes in with some peas and cheese and always, always a pinch of nutmeg to make a delicious frittata. I have this for dinner multiple times a month – but if you have a brunch party – go ahead whip this one up!

This recipe is one for all of you pink lovers! In an attempt to increase my iron and hemoglobin levels I have been trying to find unique ways to bring beetroot into each meal. I have discovered that my love for the colour pink now also comes in the form of eggs! This is perhaps the most exciting thing that has happened to me in a while – pink scrambled eggs – grated beetroot, gently cooked until slightly caramelized, proper fried bits of garlic and some spinach and tomatoes. I promise you, you will be after this breakfast for the rest of your life!

For easy breakfasts I love eggs – dunked around in some sort of cheesy concoction, I love it even more! For the longest time, I would opt for eggs on toast, but going for wheat and bread every morning is something I am not so comfortable. By that I mean, my stomach. So going for a gluten free vehicle option works better, so I thought of rice rotis – what better than that? These rotis turn out soft and pliable, taste delicious and with fried eggs, work wonders! I usually make some sort of homemade sauce or condiment for myself to last through the week for ease. The past week was a jar of pesto, so that was used on my tacos, along with caramelized onions and feta cheese, and a fried egg with lots of pepper! Enjoy!

When I received this goodie bag from Khet se Plate, I instantly thought of pancakes – and so into the kitchen I went to potter about. The base of the recipe is pretty standard of that of an eggless pancake batter – I usually omit sugar in my batters as I know there will be a drenching of maple syrup later on, but for this recipe I did add coconut sugar, because a whole wheat batter needs a bit of sprucing and as an afterthought, I also added some cinnamon, because for me, the whole wheat thing is a bit too dense and meddles with flavour, so in my books, vanilla and cinnamon cut through that flavour well enough. When I first made this, I mentally prepared for a heavy ghee after taste, but let me assure, there is none of that. You honestly can’t tell! Cooking with ghee is a brilliant option (if you’re not vegan), as you can cook on high temperature, for longer hours, without damage and creating delicious nutritious food! Ghee is great for the gut, bowel movement, boosting immunity and also provides moisturizing properties for skin, hair and nails from within. Recipe Serves 8 pancakes Recipe Ingredients 1 cup whole wheat flour¼ tsp salt1 1/2 tsp baking powder3 tsp coconut sugar1 ½ cups milk1 tbsp ghee1 tsp vanilla extractpinch of cinnamon (optional)Extra ghee for cooking To serve: Honey, maple syrup, nut butters, fresh fruits, jam   Recipe Instructions Whisk the milk with ghee, sugar and vanilla essenceThen add the whole wheat flour and baking powder with salt and stir to a dropping consistencySet the batter aside for 5 minutesTo cook:Place a medium pan on medium heatMelt a teaspoon or so of ghee and coat the panDrop one ladle of the pancake batter and let cook – bubbles should appear on the topThen flip over and cook for a few more minutesTransfer to serving dish and serve with fresh fruits, maple syrup or honey, nut butters(note: cooking of these pancake may take longer than a maida batter, you’ll need to keep some patience)