Healthy food on the go as a busy new mum over 40

I’ll begin now by saying that I’m not a food blogger – but I am fond of whipping up the odd ‘Persian delight’ now and again for my better half, H and little Cyrus too.

However the main problem for me as a full-time PR Manager and new mum over 40 lies with the fact most Persian dishes take quite a long time to ‘whip up’ and with so much on my plate already these days, a lot of our food is eaten on the go.

So what’s a poor new mum over 40 to do? Go kookoo ? Well yes, but not in the way you might think!

Now we all know that breakfast is really important for boosting metabolism and giving our brains a boost, that’s why I rarely ever skip it. However I’ve not nearly been as health-conscious lately and I have been cutting corners with grab-and-go croissants on the way to work.

So last Sunday (after tipping the scales at the gym), I was determined not to binge on so many empty calories and instead I set to work on preparing a healthy strategy to keep H and I focused, alert and energised throughout the week.

Now the Persian dish Kookoo Sabzi or herb omelette is a great snack at any time of the day that’s full of nutrients, especially when it’s teamed up with walnuts (which are also a great source of vitamin E), so I decided to make a whole batch of it to keep us going.

While I’m not vegan, I do like to taste-test new products – especially when they claim to be cholesterol free and low in fat – so I decided to make this batch of kookoo with the new ORGRAN Vegan Easy Egg™. It claims to be a good substitute for baking or opting for a NO egg diet and is available on Ocado and selected food stores – RRP £3.49.

I was pleased with how easy the powder was to use. The instructions on the box were straightforward in that you just whisk it up with water and a touch of oil like you would do as if you were scrambling some eggs.

Now I needed to use half the pack to make a good batch of kookoo and I’d soaked my grab-and-go herbs, including coriander, parsley and fenugreek the night before, so they were all ready to be added to the mix.


Half a pack of Anjoman Foods Sabzi Kookoo
A tablespoon of turmeric
One small bunch of spring onions
Half a pack of ORGRAN Vegan Easy Egg
Salt and pepper
Oil for frying

1 cup of walnuts

Kookoo sabzi recipe

Cook time: 30 mins max

  1. Soak the herbs in cold water, drain and rinse a few times. Dry completely. I use Anjoman Foods Sabzi Kookoo for quickness as it’s already chopped and prepared so great for a busy new mum over 40 like me!
  2. Chop the spring onions as finely as possible.
  3. Heat 2-3 tablespoons of oil in a pan on low and add the chopped herbs and spring onion, stirring constantly. Cook for about five minutes until the herb mixture reduces in size and is soft. This is to get rid of excess moisture so you avoid ending up with a soggy kookoo!
  4. Once this is done, let herb mixture cool completely.
  5. Next prepare the ORGRAN Vegan Easy Egg™ by whisking it with water and a touch of oil.
  6. Add the turmeric, salt, pepper and sauteed herbs to the ORGRAN Vegan Easy Egg™ and mix well with a fork.
  7. Next heat at least 4 tablespoons of oil in a frying pan. Once the oil is hot enough, pour in the entire batter and make sure the surface is even.
  8. Cook, covered (ideally with a glass lid so you can see the batter,) for 10-12 minutes on low heat until the bottom of the batter is set.
  9. Using the edge of a spatula, cut the kookoo into 4 (or more) wedges and flip each wedge over to cook the other side. Continue to cook – uncovered this time – on medium heat for about 5-7 more minutes until the batter is evenly cooked throughout. (Add a couple more tablespoons of oil at this point if necessary.) You’re done!
  10. Place the hot sabzi kookoo wedges on a serving platter, garnish with some walnuts, and serve with a salad.

The verdict:

ORGRAN Vegan Easy Egg is really egg-like so worked well for the kookoo recipe, although I haven’t tried it on its own yet. I admit I added quite a bit of black pepper to the the kookoo as I was cooking it. I did perhaps cook it for a little too long as it turned browner in the pan than usual, but as this was my first attempt with the new product, I guess it’s just a matter of getting used to it.

Would I use it again? Well, although I’m not vegan, I’d say this product is something worth experimenting with to create some fabulous dishes. It definitely has potential and opens the door for vegans wanting to create kookoo sabzi, safe in the knowledge that they aren’t contributing to animal cruelty of any kind. H, on the other hand, was not so impressed, he didn’t like the texture of the ORGRAN compared to real eggs. He’s always going to be an omelette lover I’m afraid.






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