Peanut butter and chocolate balls

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Having lived to tell the tale of the Juice Cleanse Crusade, allow me to introduce you to a healthy and on-the-go snack that your tastebuds and tummy will both thank you for – peanut butter balls. In full disclosure to you (because honesty upfront is important), I made these little bites of delight a few days ago (before my juice cleanse) – I attempted to bake during the Juice Cleanse Crusade, without much luck or vigour (although in my defence, and for obvious reasons i couldn’t taste anything that I was making, so that idea was scrapped fairly quickly).

Personally speaking, I’m not particularly a fan of protein shakes and/ or protein bars. I’m on team-organic on this one and believe that you’re better off consuming your daily dose of protein from the food that you eat. Allow me to detract for a moment with a tit-bit of of food trivia – 100g of peanut butter contains approximately 25g of protein – which is quite a bit considering that it’s such a small amount. This recipe uses one cup of peanut butter (258g protein – if you’d like to know the math) – which is more than sufficient to keep you going over a few days.


Protein and muscle gain aside, knowing that you have something to nibble on when you are low on energy is always a bonus – if only to replenish low blood pressure and blood sugar levels (a personal upshot for me given my constant low BP and low sugar status). Give these peanut butter balls a bash… I’m almost certain you’ll be more than satisfied and may even find yourself grabbing a few before rushing out the door to your next appointment/ gym sesh.

Peanut butter balls recipe:
  • 1 cup of peanut butter (organic, because the normal one makes this too sweet)
  • 1/3 cup honey
  • 1 cup almond flour 
  • 250g dark chocolate


  • Melt the honey and peanut butter together
  • Sieve the almond flour and add it to the honey and peanut butter mixture- preferably in a mixer to combine correctly. 
  • Once well combined, use your hands to make small round balls. This is a lot easier than you think. If it is a bit too stick for you, use almond flour on your hands to prevent it sticking to you. 
  • Let cool in the fridge for about 10 minutes. While this is happening, melt the chocolate. 
  • Dip the peanut butter balls in the chocolate, coat the whole ball and use a small teaspoon to remove it from the chocolate (a fork will pierce the ball and give it an obscure look).
  • Cool the peanut butter balls in the fridge for about 15 minutes, and bon appetit!



My Juice Detox Diary

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Hello fellow foodies, juicies, chefs-in-training, health-nuts and avid followers,
This post is a not-so-brief post-mortem on my recent 2-day juice cleanse (in case life caught up with you a bit this week, allow me to fill you in – in short, I did a 2 day experimental juice cleanse – and survived – here is my story). Ironically, as I sit to tell you about the intricacies of my Juice Cleanse Crusade (yes, this is what I have chosen to title this exercise – you’ll soon understand why), I can’t help but sip on a refreshing  carrot juice (recipe below), enjoying the taste and the flavour – Perhaps more so knowing full well that I can eat if i get struck by the wave of hunger😉
Save to say that when I embarked on my Juice Cleanse Crusade, I expected or rather anticipated a few challenges – chief amongst them being starvation, of course – but little did I know that there were many other challenges awaiting my betrothed soul as i embarked on this crusade.

Day 1 – Monday, 17 October 2016:

My Monday blues hit a record low when it was forced to start a lemon and ginger herbal tea (after doing some research before starting this cleanse, I found out that herbal teas, broths and juices are all elements of the detox) – this alone was my personal Everest – if you know anything about me, its that my day always, always kickstarts a good (strong) cup of coffee. Well, as do most things in life, this passed.. with me barely making it through, and in one kinda-hellish of a mood.

As my day progressed, I forgot about this crusade and its no eating aspect entirely… until I began to feel faint while grocery shopping for the ingredients for my broth. At this point I left the store, with only the essentials required to make the broth in hand – quite literally running for my life. To make matters worse, I had never made a broth before and all I knew at this point was that the vegetables had to be boiled till soft… which could take up to two hours (“kill me now!” – my sentiments exactly). Determined to continue the good fight, and while the veggies for the broth were being boiled, I kept occupied and motivated by making a kale green juice (this recipe is on a previous post) – which kept me afloat until my broth was finally done. Truth be told, I devoured my bowl of broth and thoroughly enjoyed it – probably because I was quite hungry at this point of the day (4pm) and woulda pretty much devoured anything in plain sight (well, almost).


I don’t usually have a big appetite and I tend to eat small meals throughout the day, which made me believe that I’d be fine till about 7pm that evening – well, that was a load of hogwash! As a beautiful spring evening set in, so did  my appetite… hellooooooo carrot juice! The carrot juice was lovely although not entirely satisfactory to my craving for food. At this point my mood officially escalated to “crappy“. Yes, I said “crappy” because there is no more fitting a word to describe my hangry behaviour that Monday night. In full disclosure, I felt a bit light headed throughout the rest of the evening – but all in all, I felt good and innately healthier.

P.S. I drank a generous amount of water throughout the day – which is a good habit to have whether you’re on a Juice Cleanse Crusade or not.



Day 2 – Tuesday, 18 October 2016:

Kinda woke up with a spring in my step on Day 2 (I use this phrase loosely). Feeling in the groove, I made a divine watermelon juice (recipe on a previous post) that was not only delightfully refreshing but was sufficient to fill me up as I went about my day. Of course, mid-to-late afternoon, my appetite swooned in… Luckily, there was some left over broth from the day before – which was once again relentlessly devoured. Later that evening, I made a beetroot juice (this recipe is also in a previous blog post) which I found to be absolutely divine – perhaps due to the added kale (which is the best superfood on the market). The upshot of my beetroot juice consumption was that my energy levels rose, so much so that I was able to hit the gym without feeling faint.


Later that evening, nearing the end of the crusade, I sipped on a green tea and another lemon and ginger tea – feeling a lot less hangry and a lot more wholesome.

Personally speaking, day 2’s progress was much easier than day 1, probably attributable to the fact that your body is adapting to the cleanse and finally understanding what you’re doing to it and is adjusting accordingly.


Well, needless to say that I survived the Juice Cleanse Crusade… and may consider  another juice cleanse in the future. All in all, the cleanse left me feeling lighter, healthier and energetic (even if only on day 2). In my view, embarking on a Juice Cleanse Crusade  once in a while is good for the body – although, I must emphasize the importance of going at your own pace and listening to what your body needs – whether it be a nap or simply a heavier meal like a broth.

If you find yourself considering a Juice Cleanse Crusade of your own and need a little push – you’ve totally got this… 48 hours? Easy as pie!😉

Good luck”

Carrot juice recipe:


  • 1 small bag of carrots
  • 5 oranges (medium sized)
  • 1 teaspoon of Acai powder
  • 1/2 a banana
  • 1/3 cup of water


  • Peel the carrots and the oranges.
  • Add all ingredients to your juicer/blender
  • Drain the juice through a sieve
  • Voila your juice is done and ready to enjoy!

Vegetable broth recipe:


  • 1 medium celery root
  • 1 parsley root
  • 2 small leeks
  • 2 medium onions
  • 2 tomatoes
  • 2 potatoes
  • salt and pepper to taste (you can add paprika for more flavour)


  • Cut up all the ingredients and allow them to boil until very soft- possible 2 hours
  • Put the broth into a food processor and let blend completely
  • Put the broth back into the pot and allow to simmer on a slow heat for about 30 minutes, garnish with coriander if desired and enjoy. 












Watermelon Juice Recipe

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Hey Everyone, so as promised here is my recipe on the watermelon juice that I had for lunch today🙂


  • 1/4 watermelon (you can keep the rind on or off)
  • 1/2 a lime (remove rind)
  • 1 teaspoon Acai powder
  • 1 handful of mint/basil leaves


  • Make sure you peel the lime as the rind will make the juice more sour.
  • Once that’s done, add the ingredients to the food processor or juicer.
  • It’s as simple as that🙂

Coconut x Lemon cake

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Hey Everyone!

You know that feeling when you really did something right? To the point that you tell anyone who will listen about your accomplishment? Well, this is how I feel about this coconut and lemon cake. I used a little bit of everything I know and it came out to perfection. I have to post this recipe for you because it honestly is, that good!

Recipe: Coconut x Lemon cake batter


  • 250g self raising flour
  • 250g caster sugar
  • 250g eggs/ approx. 5 eggs
  • 250g butter
  • Coconut essence


  • Cream the butter and sugar until the colour gets lighter and looks creamy and fluffy.
  • Then add one egg at a time.
  • Finally add the flour (sifting the flour is optional). Then add 1 teaspoon of coconut essence.
  • Put the batter into a non-stick round cake tin, spray the bottom and sides with non-stick spray if you can. 
  • Preheat the oven to 180 degrees C, with fan and allow to cook for minimum 20minutes and then check every 5 minutes with a cake tester. 
  • Take out of the oven when it’s done and allow to cool. 

Recipe: Coconut x Lemon buttercream


  • 300g butter
  • 180/200g icing sugar (sifted)
  • 1 lemon zest
  • 2 teaspoons of lemon juice


  • Cream the butter very well, until the volume has increased and the colour has become lighter.
  • Then add the icing sugar
  • Finally, the lemon zest and juice. 
  • Allow to mix and roughly cover the cake.
  • Use coconut to decorate if you wish. 

Bon appetit!


Watermelon rice krispies!

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What makes you happy?” (don’t be misled – this is not an invitation for deep and meaningful introspection)… The most common answer offered in response is, “it’s the little things and/ or finding joy in life’s simple pleasures“. This is all the more true for me, particularly insofar as my day/ night job is concerned. To set the record straight, the notion that chef’s live for gourmet meals plated at Michelin star restaurants is definitely not true! In full disclosure, and on more than one occasion, my fellow chefs and I, have enjoyed meals from “Chicken Cottage” (basically KFC) which really hit the spot after a long and tiring shift (no need to be judgmental – chefs are human too).

With that being said, I’ve somehow formed a habitual late night indulgence – “Rice krispie” treats (again, no judgment right?)! Rice krispie treats are quick and easy to make – and more importantly they’re flop proof and are guaranteed to taste good!

On this particular night, feeling slightly more creative, I decided to shape my rice krispie treats into little cupcake bites, masterly designed to replicate a mini watermelon – of sorts, which some might say is rather cute! Regardless of shape or form, these little beauts are the perfect-anytime snack (and for a night owl like moi, that happens to be a late night snack)




  • 2 tablespoons butter
  • 1 regular sized bag of marshmallows
  • 3-4 cups of rice krispies


  • Melt the butter on a low heat.
  • Add the marshmallows, and wait for it to melt down almost completely.
  • Take of the heat and add the rice krispies.
  • Press down onto baking proof paper in a square tin, and let cool for about 15 minutes.
  • Cut and enjoy!










Pastry full of sunshine

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A bite of these lovely pastry squares will have you walking on sunshine. Unsurprisingly, they are a very common dessert, and can be found at almost every pâtissiere that you may frequent (across the world, obviously).


If this pastry has any catch to the sweet toothed, it no doubt lies in one’s innate love of of the taste of sweet/ tangy apricots and beautiful pastry cream – the classic sweet meets sour combination. The pastry cream is essentially a homemade custard that contains traces of vanilla bean, which allows for a sweet under tone that is brought to the fore aptly contrasted with a bite of apricot. Needless to say, this dessert is perfectly complimented by a cuppa tea (or coffee… the preference is yours, of course).

Bon apetit


Cookie dough nicecream

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cookie dough 2

Morning lovelies!

Decided to make a divine cookie dough nicecream to brighten up this rather confused Wednesday weather we have in Cape Town. Combing elements of health and sweetness, this is really something worth a try🙂

cookie dough 1

Recipe for the cookie dough


  • 1/2 cup unsalted cashews
  • 1/4 cup rolled oats
  • 1/4 cup oat flour
  • 1.5 tbsp xylitol/ castor sugar
  • 1/2 tsp pure vanilla extract
  • 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
  • 1/4 cup dark chocolate chips


  •  Add the cashews and oats and put it in a food processor, until it forms a fine crumble.
  • Now add the sugar, and flour and process for a few seconds more.
  • Then finally the maple syrup and vanilla. It will be sticky, but this is normal! Add in your chocolate chips and stir and do one last blitz in the mixer.
  • Roll them into balls, and allow to freeze.

Recipe: Banana ice-cream

  • 3 peeled and frozen bananas, cut into chunks for easier processing
  • Dash of coconut milk
  • 2 tbsp cookie dough (from above)


  • Blitz the bananas, coconut milk, till smooth and then add the cookie dough.
  • Once you have a creamy consistency, spoon into a bowl, or ice cream cone and sprinkle with choc chips and enjoy!

cookie dough 3cookie dough 7






















Waking up with chocolat

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Good morning, or rather Good afternoon everyone! Ideally one does have breakfast in the morning, but seeing as my family only knows life after 12pm on weekends, breakfast is (and always should be) a whole day affair🙂


I made some puff pastry from scratch, and decided to make mini pain au chocolate! Using the correct chocolate in the centre is quite important because the’s the main taste in these mini bundles of joy. I like to use Lindt (70% cocoa) dark chocolate as it allows rich taste but not that cheap chocolate flavour (which I can’t stand). Using the correct chocolate for cakes and pastries is a crucial for me. My favourite chocolate to use is “Valhrona” but I can’t ever seem to find it in Cape Town, and I think Lindt does the job perfectly for me. So this is my lazy Sunday breakfast, and I hope yours is wonderful too!

Zorah xochocolat-4chocolat-3


Star Wars themed cake

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Pastry / Uncategorized

On Eid my aunt asked me to make her grandson, whose six (and loves Star Wars) a cake for his birthday. I was surprised that she wanted me to make it as novelty cakes aren’t usually what I love to bake. But because it is Star Wars (one of the best movies of all time), and she did ask nicely I went ahead with this venture :)

I must say that baking a two tiered cake is one thing, but the icing, the chilling, the covering of fondant is a completely different story! I remember making one of these cakes near the end of our final semester at Cordon Bleu, which was only one tier but took us two days to finish, and this was no different. To make a cake with multiple tiers that requires some kind decoration does take time and it took me close to two full days to complete. I agree, it could have been done a bit quicker, but pastry chefs are a meticulous breed and to send something out half assed is not an option. The end result was me creating a make shift “Star Wars” stensil and the idea of a starry night ( Guardians/protectors of the galaxy etc), which my baby cousin loved, so I gave myself a little pat on the back for that given this is not my area of expertise.


Both layers were a Victoria sponge, the bottom layer was vanilla while the top was coconut. Then I covered it a blue vanilla buttercream and finally the fondant icing🙂


The British Invasion

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My first encounter with rhubarb  so happened to be during my stint in the kitchen at The Marriot in London. There’s no better time than now to confess (to a culinary crime of sorts – yikes!), when I began my culinary journey in the heat of the kitchen at The Marriott, I didn’t have a cooking clue about the fresh produce that England had to offer (nor did I attempt to find out before my first day – let’s not judge just yet). Somewhat unprepared, I was pleasantly surprised by what was on offer – for instance, have you heard of or seen a bright yellow watermelon? Speaking for myself, up until that point, I had not, nor had I anticipated that a bright yellow watermelon (having only ever enjoyed the juicy pink one’s available in South Africa) existed at all – I suppose that in hindsight, I was rather shortsighted. Well, save to say, the bright yellow watermelon only differs in aesthetics, with all else being equal. Well, with that being said… I had a similar and more familiar engagement with rhubarb… so much so that it sort of became my whole world – even though prior to this, I had never tasted this vegetable before (at least not in the way its made by top class chefs).

If you don’t know much about rhubarb, allow me to give you a brief introduction. It’s most certainly an English favourite – so if you find yourself in and around England, you’re sure to be exposed to a variety of rhubarb flavoured/ based concoctions (and don’t be afraid to indulge). Rhubarb looks similar to celery sticks (which was my initial guess. to be honest), with its tips bursting with a gorgeous fuchsia pink pops out. The upshot of this vegetable, is that its versatile in the kitchen… used in both a sweet or savoury dish.


Save to say, I’ve learned to use rhubard in sweet pastry dishes, much like this puff pastry rhubarb tart (Eid, being the obvious occasion). By now i’m sure you have come to know that I’m not a fan of the overly sweet and rich desserts/ pastries (despite my chosen profession), which is why this rhubarb tart was perfect – the first bite offers just enough of a ‘zing’ to counter the sweet pastry. Give this one a try, I’m pretty sure that you’ll be thanking the Brits for this (much like the scones and tea compliment).

Bon apetit!

How to poach this rhubarb recipe:


  • 250g rhubarbs
  • 1 orange squeezed
  • 1 orange zest
  • 40g castor sugar or less for a more sour taste


  • Preheat your oven to 200 degrees C
  • Cut up your rhubarbs into small batons
  • Pour the above ingredients over it, making sure to coat al of them.
  • Let is bake in the oven, and before placing them it on the pastry, be sure that the rhubarbs are cooled.