Food Recipes

I must admit I am a curry lover. I am extremely fortunate to be married to a Sri Lankan and I have had quite a few cooking lessons with my in laws over the years over in the UK but also at Aunties and Cousins houses in Sri Lanka.

I have been asked to provide recipes for my favourite curries which I incorporate many healing foods such as bone broth and tumeric. Now Sri Lankan curries are served with lots of little serving dishes and you have a little of each with a plate of rice (or cauliflower rice). To keep this GAPS friendly and Paleo make cauliflower rice.


The first of my favourite is Lentil Dhal




1 cup (200 g) dhal (lentils – orange variety)
¼ teaspoon turmeric
2 cups bone broth
1 tablespoon coconut oil
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
¼ teaspoon cumin seeds or 1 drop doTERRA Cumin Essential Oil
½ onion chopped fine
few curry leaves
¼ teaspoon salt
¼ cup coconut milk


1. Wash dhal in about 3 changes of water

2. Put the dhal in a pan. Add bone broth and turmeric and let it boil on a medium heat. Care should be taken not to cook on a high heat as dhal tends to boil over. Once the dhal is cooked, it will turn yellow in colour and will have a nice mushy content. It should take approx 20 minutes.

3. Take another small fry pan. Heat the oil, fry the mustard seeds and cumin seeds and when mustard seeds, fenugreek seeds and the cumin seeds. Then add the onions and curry leaves and when the onions caramalise add this to the cooked dhal and cook over a low heat. Add salt and the milk and continue to cook for about 5 minutes and the dhal curry is ready for serving.



3 tablespoons Coconut oil
6 cardamom pods bruised or 1 drop doTERRA Cardamom Essential Oil
1 cm piece cinnamon stick or 1 drop doTERRA Cinnamon Essential Oil
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger or 1 drop doTERRA Ginger Essential Oil
3 teaspoons chilli powder
2 teaspoons unroasted Sri Lankan curry powder
2 kg chicken (thighs and drumsticks)
2 ½ teaspoons salt
2 onions sliced fine
1 sprig curry leaves
1/4 Cup Bone Broth
1/4 Cup Coconut Milk


1. Heat the oil in a pan.

2. Add the cardamom pods, cinnamon stick, garlic and ginger and stir well. Add the chilli powder and curry powder. (This should be done on a low heat otherwise the chilli powder can burn).

3. Add the chicken pieces and salt. Mix well so that the chicken pieces are well coated with the other ingredients. Turn the heat down and with a lid on cook the chicken for about 30 minutes.

4. Open the lid and add the sliced onions and curry leaves. Stir and cook for about 15 minutes or until the meat comes off the bone.

5. Add the bone broth and coconut milk and simmer until the gravy is thick.


450 grams fresh organic beans finely sliced
3 tablespoons Coconut Oil
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 dry chillies (optional)
3 or 4 curry leaves roughly broken
1 1/2 teaspoons chilli powder
1/2 onion sliced
1 1/2 teaspoons salt
1/4 cup bone broth
1/2 cup coconut milk


1. If using fresh beans slice them finely. Heat the oil in a pan.

2. Add mustard and fenugreek seeds, curry leaves and dry chillies (if using).

3. Stir and add sliced beans and cook for about 20 minutes on medium heat, stirring occasionally.

4. Add the sliced onion and cook for about 10 minutes. Add the chilli powder and stir until incorporated. Add the salt and bone broth and cook for about 10 minutes on medium heat with a lid on.

5. When the beans are cooked add the coconut milk and cook for about 5 to 10 minutes on low heat until the curry has a dry appearance.

Serve with rice or Cauliflower rice

I have become very good at hiding avocados in food as my son is not keen on them. I am pleased to say my daughter who is 12 has come back round to loving them. She was a huge fan when she was a baby. This raw peppermint slice was created to enable me to get more wholesome goodness into the kids and them see it as a treat food.

It is a smooth chocolate layer all homemade of course covering a soft chewy mint bottom and full of omega 6 and potassium and it is green in colour without needing to use any colouring (not that we do use colours in this house!).

Raw Peppermint Coconut and Avocado Slice

Bottom Layer Ingredients

1 Hass Avocado

1/4c raw honey

6 tablespoons melted coconut oil

1.5 cups of shredded unsweetened coconut

2 drops of doTerra peppermint oil

A pinch of salt (we use himalayan salt)

Chocolate Layer Ingredients

1/4c Coconut oil

2 tablespoons of raw honey

1/4 cup Cacao powder

1 teaspoon vanilla extract ( I make my own with vanilla beans and a bottle of vodka , takes about 6 weeks for it to be ready )

A pinch of salt

Bottom Layer Instructions

Line a 22cm by 22cm baking dish with baking paper

Place all ingredients into a high powered blender (Thermomix speed 9)

Blend until smooth.

Smooth Mixture into the prepared baking dish and then place into the freezer.

Chocolate Layer Instructions

Place the coconut oil and honey into the Thermomix and heat for 1 minute at 37 degrees.

Add remained of the ingredients and mix on speed 7 for 1 minute until smooth.

Pour over the chilled bottom layer and return to the freezer for at least 15 minutes.

Slice and serve. Store covered in the freezer

I would love to see you at one of my cooking workshops to guide you as to how easy it is to incorporate essential oils into your food!