BBQ sauces, raw cakes, packing and farewells

007 BBQ@Jake&Natalia_165 BBQ@Jake&Natalia_166 BBQ@Jake&Natalia_167 BBQ@Jake&Natalia_168 BBQ@Jake&Natalia_169 BBQ@Jake&Natalia_170 BBQ@Jake&Natalia_172 BBQ@Jake&Natalia_173 BBQ@Jake&Natalia_174 BBQ@Jake&Natalia_175 BBQ@Jake&Natalia_176 BBQ@Jake&Natalia_177

Our farewell party is over. The van is packed. One more sleep in our flat of six months and we are off again. Surrey, Rome, Brindisi, ferry, Patras, Kilada and finally retrouvaille with Happy Dancer in Greece. While I’m super excited and never felt closer to my sailing dream, there’s also a sad part in me who doesn’t like farewells. The older I get, the deeper people seem to get to me, and the harder I find it to leave them behind. After all, no matter how stunningly beautiful, or horribly awful, a place is, in the end, it’s its people who can make or break it. And in that regard we’ve been absolutely spoilt.
As I allow myself a little break from cleaning, packing and desperately trying to get those blue tack marks of the wall (any tips?), I’m taking a stroll down memory lane. Stuck at the ‘amazing bbq’ section in my picture album, I cannot but share our friend’s delicious sauce recipes, as well as my latest version of my raw chocolate cake. Thanks for the good moments we shared – and cheers to all those still to come!
Nut dipping sauce

3 tablespoons of almond butter

1/2-1 tablespoon of honey

A pinch of dried chilli flakes

Salt to taste


2 mangos, diced

1-1/2 bell peppers, usually red although orange or yellow if better quality, diced

1 fresh chilli – depending on strength, minced finely. I did a whole, red jalapeño that night

2 small shallots, minced

2-3 avocados (depending on size), diced

3/4 cups cilantro/coriander

The juice of 1-2 limes

2 tablespoons of good olive oil

Salt and pepper

Mix all and cover in the refrigerator for at least 30 minutes. Works perfect on grilled fish 🙂

BBQ@Jake&Natalia_180 BBQ@Jake&Natalia_179 BBQ@Jake&Natalia_178 BBQ@Jake&Natalia_181

Raw chocolate raspberry cake

Make your chocolate cake first. Mix a pack of defrosted frozen raspberries with 3 to 4 tbsp of liquid honey or maple syrup, then add a cup of Chia seeds. Allow to sit and soak for at least 1/2 hr before pouring the raspberry layer on top of the chocolate cake. Put back in the fridge for several hours. Enjoy the guilt-free treasure of this nutritional, yummy and healthy super booster.


  1. Hi Dini – such a pleasure to know you recently, even though it was for such a short time. I wish you all the very best for your travels and look forward to reading your posts. Best wishes, Davina

    • Likewise, Davine, keep the good work up, settle well in this beautiful town that is Winchester and please do stay in touch. Maybe see you on one of my yoga retreats down the road? I’m sure the travel bug never cures completely… x

  2. Such a great evening! Have an amazing trip and take it all in while you grow. 🙂 Don’t forget the cilantro/coriander in the salsa. 1/2-3/4 cup chopped.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s