healthy wholefood recipes
Deep ruby pink and garden-fragrant from a dash of rosewater, these poached quince go with muesli or on toast, in tarts and cakes, or simply on their own. This is slow food, best made on a pottering about kind of day – but pounce while the season lasts.
A simple creamy bircher muesli flecked with green apple and cinnamon. One of the healthiest (and yummiest) breakfasts around (and why soaking grains is important).
Straight-backed and tart, these poached cumquats are bursting with citrus punch and background notes of cinnamon and star anise. Spoon over muesli/porridge or across toast.
A warming, spicy and slightly understated coconut curried lentil soup with bursts of plump raisins, cinnamon and fresh coriander.
A little bit rustic, and dense and crumbly with little walnut chunks, this carrot cake is naturally sweetened with dates and ripe bananas. A tangy lemon-agave icing tops things off. Understated cake-y bliss!
A heavy, wholesome rye sourdough hot cross bun inspired by the Tassajara school of bread-making. Easy to make, tasty and packed with port-soaked fruit.
A heavy sourdough Easter fruit bun based on a blend of recipes and techniques from the bible of sourdough baking, the Tassajara Bread Book.
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Hi, I'm Sam.
One Small Kitchen is a collection of simple, real food recipes. It's the stuff I cook from my small city kitchen. I try to live consciously and cook the same way. Using whole foods. Mostly plants. Learning from traditional wisdom. And trusting my intuition. Enjoy! x
