Every time I post a recipe or do some cooking online I get so many questions and comments that I thought I would share some of my staples.

All these recipes will be either vegetarian or vegan, it’s up to you how you tweak them.

My no.1 obsession in my fridge is lime water. It is extremely cleansing on the stomach, it’s alkalising and refreshing

Spicy Lentil Soup

I’ve been making this for years. I like to make dishes that last for at least 2 days. Divine with some warm bread. We like ours spicy so cayenne pepper is a must.

You can also add chunks of potato or sweet potato. And fresh spinach on top. A dollop of coconut cream if you wish. I don’t do that but it’s up to you.

Full disclosure, this recipe is from my friend Jacqui. It’s our winter soup and my girls would often come home and ask can you make lentil soup. This is not my photo, I grabbed it from the internet so it’ll look slightly different.

Ingredients:
1 x onion diced
2 x garlic cloves, crushed
1 x carrot diced
1 tsp ground cumin + 1/2 teaspoon garam masala
1 tsp salt
1 tsp pepper
1/4-1/2 tsp cayenne pepper
1 cup red lentils
6 cups stock
1/4 cup tomato paste

*double this to have leftovers!

Brown onion + garlic in tbsp olive oil.
Add cumin, salt, pepper, cayenne + garlic for 1 min. Add tomato paste + cook 1 min.
Throw in lentils, carrot, zucchini + stock. Bring to boil. Simmer approx 20-30min or until lentils are tender. Cool + blend a few cups so they are smooth.
Add back to pot, mix together.

Serve up with some warm bread!

Lemon Poppyseed Cake

Ingredients:
2 cups all purpose flour
3/4 cup cake flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp poppy seeds
1 3/4 cups granulated sugar
2 tbsp lemon zest
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
4 large eggs, room temp
1/3 cup freshly squeezed lemon juice (2–3 lemons)
1 tsp vanilla extract
1/2 cup milk, room temp
1/4 cup sour cream, room tem


8 oz full fat cream cheese, room temp
1/2 cup unsalted butter, room temp
4 cups powdered sugar
1/2 tsp vanilla extract

Lemon curd (homemade or store bought)

Whisk together the flour, cake flour, baking powder, baking soda, salt, and poppy seeds.

Mix together the milk and sour cream.
In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers.
Whisk in the oil and melted butter, followed by the eggs, lemon juice, and vanilla.

Pour in half of the dry ingredients and whisk.
Right before it’s combined, pour in the milk and sour cream and whisk.
Add in the rest of the dry ingredients and whisk until everything is smooth and combined.

Pour the batter into the prepared baking dish and bake for 30-35 minutes at 350F or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the cake to cool completely before frosting.

In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.
Then mix in the powdered sugar one cup at a time, followed by the vanilla.

Once the cake has cooled, lift it out of the pan and top with a layer of the cream cheese frosting.
Scoop little spoonfuls of curd all throughout the surface and swirl into the frosting.
Top with a sprinkle of poppy seeds and enjoy!


Sonya’s Sunday Facial

Cleanse
I double cleanse with Super Citrus Cleanser

Exfoliate
My favourite product is next. Super Acai Scrub. I do my neck and dec and wow I polish my skin so smooth. Tip- if you have sensitive skin you can make it smooth in your hands so you still get the benefits without the strong exfoliation.

Mask
I then do my Face Compost mask mixed with Glory Oil. I do it under my eyes to brighten them too. It’s one of my hacks.

I have a dance, normally to "Bring Me Some Water” by Mellissa Etheridge.

Serums
I cleanse and apply Serum of Plenty and then Serum of Clear.

Eye compost
Eye Compost Cream is incredible at brightening with active anti-ageing ingredients like Bakuchiol to target wrinkles.

Moisturise
I finish with Super Fruit Hydrator and Glory Oil mixed.