Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato


  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil


  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:




Coconut Spinach Chickpea Curry

I’m so so so so sorry for neglecting my blogging responsibilities!
I have been snowed under just with school, but I’ve also been training for a 12km marathon run, so you guys can forgive me right? 😦
I also got my own electric guitar last weekend – I COULD NOT BE MORE EXCITED!
It’s a really amazing Ibanez second hand guitar, but I love it none the less.

Back to the recipe 😛
This is for all you chickpea lovers out there – yes you!
I have to say, this recipe is definitely wonderfully creamy and reminded me of home (Malaysia) a lot :’)
It’s a healthier, more vitamin packed version of your average curry, with protein from the chickpeas and plenty of goodness from spinach, not to mention the fact that it contains no oils or fats (other than the coconut).
So serve this as is, or with your fav healthy carbohydrate for a complete meal!

Serves: 2/3

Coconut Spinach Chickpea Curry


©       100g organic baby spinach

©       1 brown onion (sliced)

©       3 garlic cloves (crushed)

©       ½ tbsp. Amchar powder (green mango powder – optional)

©       1 tsp. crushed ginger paste

©       ½ tsp. garam masala

©       250mL water

©       15g coconut powder

©       1 tsp. turmeric powder

©       1 can drained chickpeas

©       1 tbsp. apple cider vinegar

©       2 tomatoes (diced)

©       2 dried chilies

©       1 tbsp. rolled oats

©       Pinch salt

©       Pinch pepper


  1. Heat a large frying pan on medium heat.
  2. Pour in 50ml water, onions, garlic, coconut powder and spices; Boil until the onion is translucent.
  3. Stir in tomatoes and spinach leaves; add the rest of the liquids.
  4. Boil until the mixture has thickened and become almost dry.
  5. Add in chickpeas and stir well.
  6. Take off the heat.
  7. Serve in dish of choice, with rice, naan, roti, or any other medium, or just by itself!

nutrion info