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making health taste good sussex, uk
EASY SALMON TACOSSS wild salmon marinated in: 1 lime, juiced 1/2 tsp garlic powder, 1/2 tsp cumin 1 tbsp paprika pinch of cayenne pinch of oregano salt and pepper to taste cooked in ghee for 6-7 minutes on each side on medium heat shirazi salad: 1 large cucumber/ 4-5 persian cucumbers 3 tomatoes 1 large onion 1 small bunch parsley 2 limes 2 tbsp evoo 1 tsp sumac 1 tbsp dried mint s+p to taste heat the tortilla and serve w avo/ guac, salmon, salad, microgreens and pomegranate molasses. enjoy!
there’s no cookie butter in these dates, at the time i recorded the voiceover, i forgot that cookie butter is an actual spread (i know) i just thought it sounded good lol so all we need is: 8-10 medjool dates* 1/4c coconut yogurt - i use @cocosorganic_ 1/4c almond butter - i use @pipandnut 1/2 tsp vanilla extract walnut/ pecan halves 45g dark chocolate - i use @ombarchocolate 100% cacao @maldonsalt salt flakes and rose petals to garnish (optional) half and pit the dates. squish them into a shallow curved bowl with your thumbs. add the nut butter-yogurt mixture on top and top with walnut. drizzle melted chocolate and set in the fridge/ freezer. sprinkle w salt and petals and enjoy! *you can use any other type of date that’s more affordable. my favourite alternatives are mazafati dates bc they’re moist and squishy or barhi dates - chewy and caramelly. you can find these at a cheaper price in your local middle eastern shop. *can also use coconut cream or greek yogurt. *can use any nut or seed butter/ spread
LAZY PPL GATHER AROUND. imma help you i was v much short on time and thought it was a good opportunity to make something quick and easy for this series - vegetarian loaded nachos 1 can bean of choice - i used kidney beans and added (roughly): 1 1/2 tsp smoked paprika 1 tsp cumin 1/2 tsp garlic powder pinch of chilli 1 tsp dried oregano 1 tsp acv 1 tbsp evoo - i use @carapelliusa add on top of tortilla chip of choice - i used @rwgarciasnacks blue corn grate some medium cheddar on top (and in between in layers) and bake at 180C/ 350F (fan) for 10 minutes of until the cheese starts to brown a little. top with guac - if you’re lazy i’m guessing store-bought is best. for this i added 4 avocados, 1 shallot, 1 garlic clove, lime juice, salt and pepper to a blender. you can also just half an avo, add salt (garlic salt works really well) on to it and mash it with a fork then scoop it on top of the nachos. you do you! garnish with pepitas and coriander and enjoy!
who knew that 4 ingredients can bring so much joy? 🥲
MAKE THESE 4 INGRED RICE KRISPIE TREATS for that hit of nostalgia in ur mouth. i used the marshmallow recipe from my cookbook for these babies. i didn’t have high hopes as i wasn’t sure if the texture would hold up but they came out so good! link for the book is in my bio 3 tbsp unsalted butter 4 c marshmallows, divided 1 tsp vanilla extract - i use @nielsenmasseyuk 3 c puffed rice - i use @kallo pinch of salt line a 7-inch square baking dish w parchment, set aside. in a saucepan, heat butter on medium until melted. add 3.5 cup of the marshmallows (leaving 1/2 cup for later) stir until melted and take off heat. stir in salt, vanilla followed by the puffed rice and mic until combined. pour into dish and gently spread (DON’T PRESS DOWN) let it set for an hour, cut and enjoy! recipe adapted from @shugarysweets <3
be the change u wana see x gma’s bowl of the day: shredded roast chicken, sautéed courgette, brocc sprouts (mixed w garlic lemon, olive oil and herbs) avo, beet kraut and anaemic lookin beets drizzled w @odysea_ltd pom molasses and @koro_uk tahini
JUST 2 INGREDS for a v satisfaction snack 🤤 chickpea chocolate bites: 1 c roasted chickpeas - the one i used is salted 70g dark chocolate - i use @ombarchocolate @maldonsalt & rose petals to decorate (optional) break and melt the chocolate in a double boiler, stir in the chickpeas. spoon onto a tray lined w parchment and chill until the chocolate is set. option to sprinkle salt flakes and rose petals on top 🏻 enjoy!!
skinning fish is not something i’m capable of doing at this moment in time. HONEY GARLIC GLAZED SALMON BITES 2 tbsp butter/ ghee/ oil 450g wild sockeye salmon* 1/2 tsp salt 1 tsp smoked paprika 1/4 tsp black pepper glaze 4 cloves garlic 3 tbsp water 3 tbsp honey 1 tsp dijon mustard 2 tbsp tamari/ soy sauce 1 tbsp tpaioca flour (or 1/2 tbsp corn starch) 1/2 lime, juiced 1 tsp paprika 1/4 tsp black pepper salt to taste wash and pat dry the salmon (option to skin) then cut into bite-sized cubes season w salt, paprika and pepper and set aside. add the glaze ingredients to a pan, whisk and cook on medium-high heat while whisking until it thickens up. *may need to add a little extra water heat the ghee in a pan on medium heat and add the salmon. cook for about 5 mins on each side until golden brown. pour the glaze on top. toss and coat evenly then serve w rice and salad. garnish w sesame seeds and parsley and enjoy! *wild salmon can be quite pricey so defo use what you can afford
“HEALTHIER” GLUTEN FREE COOKIES N CREAM CAKE from my dessert cookbook!!!! that’s where you can find the recipe for the fake oreos and frosting (LINK IN MY BIO BB) it’s worth me mentioning that in the vid i doubled the recipe to avoid confusion, but here’s the recipe for the chocolate fudgy fudge cake: 1⁄2 cup ghee/ butter (room temp) plus extra for greasing 1 1⁄2 cups oat flour 1 3⁄4 cups coconut sugar* 2⁄3 cup cocoa/ cacao powder 1 tsp espresso powder/ coffee 1 1⁄2 tsp baking powder 1 1⁄2 tsp baking soda 2 medium eggs 2 tsp vanilla extract 2 cups boiling water preheat the oven to 200°C/400°F (180°C fan). grease and line a large tray or two 7-inch sandwich baking pans. place all the cake ingredients (except the boiling water) in a large mixing bowl. stir lightly with a spatula, to avoid the flour going everywhere before using an electric whisk and beat the mixture while slowly adding the boiling water. fold then whisk until smooth. It will be watery - don’t worry, this is normal! pour the batter into the pans and bake for 30–35 minutes, or until a metal skewer comes out clean. leave the cakes to cool completely in the pans. *this cake is not super sweet, so feel free to add an extra 1/4 to 1/3c extra coconut sugar if you like things on the sweeter side.
a super duper easy sweet neat treat WHITE CHOC CARDAMOM CASHEW CLUSTERS 2 c cashew 90g white chocolate - i used @montezumaschocs 1/2 tsp ground cardamom ground salted roasted pistachos to sprinkle on top rose petals (optional) preheat oven to 180C /350F (fan) spread the cashews to a tray and place in the oven for 12-15 minutes, or until starting to brown and fragrant. set aside. melt the white chocolate in a double boiler and stir in the ground cardamom. mix in the cashews then add spoonfuls to a lined tray. sprinkle w pistachio and petals for decoration and chill in the fridge until set.
this is v much a reminder to self i tend to get caught up in the day to day of trying to get things done without taking breaks or doing fun things, so the highlight of my day would be food. i ended up overeating/ stress eating. at times i didn’t bother to make the food taste good so i kept snacking throughout the day to compensate. that’s why this year my intention is to be more intentional with how i spend my time e.g. work more effectively to create more free time and spend that time connecting w people i like and doing things that don’t involve scrolling on my phone 🤬 but also eating more mindfully, no matter “how busy” i am. also making more dishes i enjoyed as a child, like quesadillas. quick “guac” /avo dip 3 avocados 1 small onion 1 clove garlic 1/2 lime, juiced salt & pepper to taste 1 tbsp olive oil 1 large onion 300g mushrooms 1 tsp cumin 1 tsp oregano 1 tsp garlic powder pinch of cayenne salt & pepper to taste steak of choice 1 tsp paprika 1 tsp garlic powder salt & pepper to taste flour tortillas mild cheddar saute the in oil onion on med heat until starting to brown, add the mushrooms and seasonings and cook for several minutes, transfer to bowl. add the beef strips and seasonings and cook until desired doneness. transfer to plate option to add a little oil to the pan, add the torilla, fill w mushroom mix, steak and cheese, fold over and cook for several minutes on each side (until golden) serve and slice. serving suggestion: avo dip/ guac and add roasted veg/ salad on the side.
healthy, affordable chickpea snack - i’ll be attempting this again and will share the recipe once it’s 👌🏻👌🏻👌🏻
SNAX 4 BROKE(ISH) B*TCHEZZ - i’ll also try and provide substitutions where possible to make these recipes even more affordable. for this recipe all you need is: 9 medjool dates* 9 tbsp vanilla coconut yogurt* - i use @cocosorganic_ 9 tsp peanut butter* 70g dark chocolate - i used @montezumaschocs 100% @maldonsalt salt flakes to garnish (optional) rose petals to garnish (optional) pit the dates and squish them into a shallow curved bowl with your thumbs. add the coconut yogurt and peanut butter, chill in the fridge while you melt the chocolate. drizzle chocolate on top. sprinkle w salt and petals and allow to set in the fridge. enjoy! *you can use any other type of date that’s more affordable. my favourite alternatives are mazafati dates bc they’re moist and squishy or barhi dates - chewy and caramelly. you can find these at a cheaper price in your local middle eastern shop. *can also use coconut cream or greek yogurt and mix in a little vanilla bean/ vanilla extract. *can use any nut or seed butter/ spread
i live for cosy recipes like this 🤤cheesy chicken mushroom broccoli rice bake - adapted from @halfbakedharvest’s beaut recipe 1 tbsp olive oil 1 large onion 500g chicken* 300g portobello mushroom 1 1/2 c rice (washed) 1/2 garlic powder 1 tbsp paprika pinch of cayenne 1 tsp dijon mustard 1 c full fat milk of choice (divided) 1 c chicken bone broth/ stock* 1 tbsp dried oregano 300g broccolini/ broccoli 1/2 c milk of choice 1 c cheddar cheese* salt and pepper to taste preheat oven to 180C/ 350F cook onions in a oven-proof pot until fragrant. add chicken and spices and cook for 3-5 minutes. add the mushrooms, rice 1c milk, bone broth, mustard, some salt and pepper. bring to a boil then reduce to low, mix and place the lid to cook for about 25 mins, until rice is “al-dente”. stir in the broccoli, 1/2c milk, add the cheese on top and bake in the oven for 15-20 mins, or until the cheese is golden and starting to brown. garnish w fresh herbs and enjoy! *for vegan friends: try using tofu, vegetable stock and vegan cheese/ nutritional yeast to substitute.
PT 2 - i understand these videos are scatty but i thought i’d give a little insight into how taking a holistic approach to health (w cake) helped empower me and the ppl i love, in some difficult times. disclaimer: this is NOT medical advice, just sharing my experience