Making myself feel good, from the inside out.

I stand by ‘you are what you eat’, though of course I am also a great believer in ‘food is here to be enjoyed‘. I feel very sorry for the people that miss out on all the different flavours of the world, by spending half their time on diets, or ‘fads’. I think there is definitely sense in listening to your body.. I have been feeling like a total piglet recently. The unexpected English sunshine has put my body in holiday mode. Tonight’s dinner was very simple, fresh and colourful. My body/belly is totally loving the lighter meals this week. Thank goodness!


  • Seabass Fillet
  • 1 x spring onion, sliced
  • 3 x cherry tomatoes, quartered
  • half of 1 red bell pepper
  • 6 cm of cucumber, cubed
  • 1 x clove garlic, sliced
  • half of 1 avocado, cubed
  • 4 cm of ginger, finely sliced
  • 1 tbsp Olive oil
  • A generous squeeze of lemon juice



  1. Pre-heat the oven at 200 Degrees Celsius.
  2. Prepare the ginger, garlic and chilli.
  3. Create a parcel out of foil, add the fish, ginger, chilli and garlic. Generously squeeze the lemon juice, and add the olive oil.
  4. Season with cracked pepper.
  5. Place in the oven for 10 minutes.
  6. Prepare the salad.  Avocado, tomatoes, cucmber and peppers with a little oil and salt and pepper.
  7. Serve on a plate, ready for the fish.
  8. Once the fish is cooked, serve, spoon over a little of the liquid and any garlic etc that may of escaped next to the salad. Add any dressing, oil etc to personal taste.


Stay groovy.



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Recipe Developer • Relaxed dreamer • Always thinking of food

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