• 1 large zucchini
  • 1/3 cup of coconut flour
  • 1 tablespoon of flax meal
  • 2 tablespoons of water
  • 1/4 of finely chopped onion
  • 1 pinch of salt
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of coconut oil

Mix the flax meal with the water in a bowl and set aside. Shred the zucchini and mix with the coconut flower, the chopped onion, the nutritional yeast and salt. Mix in the flax misture. Form 4 balls and set aside.

Heat the coconut oil in a large skillet.  Flatten the balls to form patties and place in the skillet and cook in each side until crispy.


  • 1 red onion
  • 1 cinnamon stick
  • 1 garlic clove
  • A pinch of red pepper flakes
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of lime juice
  • 1 tablespoon of agave syrup
  • 4 cloves
  • 1 anise star

In a sauce pan toast the cinnamon, garlic, pepper flakes, cloves and anise until fragrant. Pour over the vinegar, lime juice and agave syrup and let it simmer for 2-3 minutes. Pour the liquid over the sliced onions. Let cool and serve.

It can be stored in a glass container in the fridge up to 4 weeks.


  • 1 mango
  • 1 centimeter knob of ginger grated
  • 2 medjool dates
  • 1 garlic clove
  • 1 tablespoon of golden raisins
  • 1 tablespoon of garam masala
  • 1/2 cup of apple cider vinegar

Cut the mango into chunks. Place with all the remaining ingredients in a saucepan  and simmer on low heat, stirring frequently, for about half an hour or until the mango is very soft.  Let cool and serve.

It can be stored in a glass container in the fridge for up to 2 weeks.

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