Recipes

Daikon Radish & Celery Pesto with Plant-based Parmesan

November 1, 2017
Happy World Vegan Day! 
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I'm sharing this recipe post in celebration of plant-based REAL foods  the only high vibe food that can can truly sustain & nourish your insides & outsides every. single. day. while helping you to feel fine.
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Even though I’m not vegan, I eat largely plants, veggies & fruits on the daily + I passionately promote this way of eating in my role as a professional Natural Foods Chef ‍
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If you've been going heavy on the animal-based products lately, let this post inspire you to factor in more plants and veggies! ‍
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After all, there are SO many things you can do with them - case & point: my dinner tonight:
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Daikon Radish in a Nut-Free Celery Pesto, topped with Dairy-Free Parmesean + nigella seeds & cilantro 
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Drooooooooool  So easy, so tasty, so affordable, so...give this a go ASAP!
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For 1-2 servings, you need:
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✨1/2 long white daikon radish, spiralized .
✨3 tbs raw pumpkin seeds
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✨1/2 cup celery leaves, washed & dried
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✨1/2 cup spinach leaves, washed & dried
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✨1/4 cup basil (or cilantro) leaves, washed & dried
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✨½ small garlic clove (or more, up to you!) grated or crushed
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✨5 tbs extra virgin olive oil
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✨pinch sea salt
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You do:
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Combine everything into a food processor & blitz until smooth.
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Pour over the top of daikon noodles & leave, covered, to marinate for up to 1 hour.
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Serve topped with my....
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Plant-based Parmesean
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You need:
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✨1/2 cup hemp seeds
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✨1/4 cup nutritional yeast flakes
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✨Pinch sea salt
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You do:
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combine all ingredients in a spice/coffee grinder or food processor.
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Blitz until it becomes powdery & parmesean-like. Top food and enjoy!!
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 @nathan_lanham_photography

Happy World Vegan Day! I’m sharing this recipe post in celebration of plant-based REAL foods – the only high vibe food that can truly sustain & nourish your insides & outsides every. single. day. while helping you to feel fine. Even though I’m not vegan, I eat largely plants, veggies & fruits on the daily + I passionately promote this way of eating in my role as a professional Natural Foods Chef.

If you’ve been going heavy on the animal-based products lately, let this post inspire you to factor in more plants and veggies! After all, there are SO many things you can do with them – case & point: my dinner tonight: Continue Reading…

Butternut Squash Noodles

October 26, 2017
Ahhh, butternut squash... 
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One of my favourite 'go-to' whole foods when the weather begins to change and my immune system needs extra support.
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I love this fruit SO much - yes - I typed 'fruit', because that's what it is even though we cook and eat it as if it were a veggie!
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Butternut squash is SO great for so many heath-supportive reasons because it:
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✨is a rich source of dietary fiber and phytonutrients.
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✨has more Vitamin-A than pumpkin! Vit-A is a powerful anti-oxidant needed for your body to maintain the integrity of your skin and eyesight.
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✨is rich in the B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid.
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✨contains iron, zinc, copper, calcium, potassium, and phosphorus.
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✨houses seeds that are an excellent source of dietary fiber, protein, minerals and mono-unsaturated fatty acids to support your heart health.
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✨its seeds are an excellent source of tryptophan (amino acid) that converts to a neurochemical in the human brain called GABA which is very necessary for stress reduction and sleep.
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I like to roast, steam, stew and puree butternut squash but today I’m feeling more adventurous - I want to create a yummy pasta dish.
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I used a hand-held julienne peeler (super cheap!) to create long strips of noodles, and now I’m off to cook them because: HUNGRY!
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Here’s what I’m using:
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1 tbs olive oil
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1 tsp garlic powder - anti-bacterial/viral
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1/4 tsp cumin - aids digestion
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Pinch (or two) sea salt - great source of magnesium, calcium, potassium, iron, zinc and iodine
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I’ll throw all of this together in a fry pan, sauté for 2 mins - just enough to soften the noodles.
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I’m adding leftover/reheated broccoli, tempeh and pumpkin seeds that I stir fried for dinner last night. .
YUM!
Ahhh, butternut squash… One of my favourite ‘go-to’ whole foods when the weather begins to change and my immune system needs extra support. I love this fruit SO much – yes – I typed ‘fruit’ because that’s what it is even though we cook and eat it as if it were a veggie!
Butternut squash is SO great for so many heath-supportive reasons because it:

Continue Reading…

SPICED PUMPKIN SEEDS

October 22, 2017
RECIPE BELOW!
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There's this misconception that if you do what you love, you never feel like you're really 'working'... I call 'total myth!' on that, & wanted to share this with you: you can totally do what you love each day & still feel utterly exhausted most days 
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Since I've been evolving in my role as a wellness educator, I've found that because I REALLY love what I do now, I'm often VERY tired at the end of the day.
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It's definitely a different kind of tired though - the kind that takes over after spending the day pursuing & feeling passionate about what you're doing & what you want to achieve 
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In my previous media career, my tiredness was permanently intense, constantly mixed with feelings of stress, sadness & anxiety ‍♀️
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Nowadays, my tiredness is pure tiredness - the kind that hits after a long, productive day of connection & creativity ✨
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If any of this makes sense, let this be a reminder to look after YOU!
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No matter how busy you are:
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✨Stop, stretch & get outside to soak up some Vitamin D
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✨Take time to check you are breathing properly!
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✨Pre-prep food! Create simple recipes like the one below...
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SPICED PUMPKIN SEEDS
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✔️2 tsp olive oil
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✔️2 tbs maple or date syrup
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✔️1 tbs apple cider vinegar (I love to use @hilbilbyculturedfood fire tonic)
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✔️1/4 tsp cumin
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✔️1/4 tsp garlic
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✔️1/4 tsp cayenne
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✔️1 cup raw pumpkin seeds
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You do:
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Preheat oven, 350F/150C. Line a baking tray.
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Combine ingredients (except for
seeds) in a bowl, whisk to combine.
Add pumpkin seeds & leave to soak for 10 mins.
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Scatter out onto a baking tray - can be touching, just not in piles on top of each other.
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Bake for 10 mins, remove & mix around with a fork.
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Pop back into the oven, roast further for another 10-25 mins or until seeds have turned golden brown.
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Remove & leave to cool completely - do not disturb until completely cooled.
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Store in an air-tight container & carry with you everyday! GREAT source of protein, iron and zinc
There’s this misconception that if you do what you love, you never feel like you’re really ‘working’… I call ‘total myth!’ on that, & wanted to share this with you: you can totally do what you love each day & still feel utterly exhausted most days. Since I’ve been evolving in my role as a wellness educator, I’ve found that because I REALLY love what I do now, I’m often VERY tired at the end of the day.

It’s definitely a different kind of tired though – the kind that takes over after spending the day pursuing & feeling passionate about what you’re doing & what you want to achieve. In my previous media career, my tiredness was Continue Reading…

Recipes

Vegan Parmesan Flakes

October 14, 2017
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Do you do dairy

I don’t these days, mainly because I’m having way more foodie fun experimenting with yummy dairy-free creations like coconut yoghurts, nut milks and nut cheeses! Speaking of…during a delicious lunch with the delightful Julie Montagu (check out her page pronto if you haven’t already!) I enjoyed a wonderful ‘courgetti spaghetti’ dish adorned in the most perfect pine nut parmesan flakes I’d ever seen!
Continue Reading…

Sugar-Free Plantain Fudge

October 14, 2017
Saturday afternoon calls for a quick n' easy sweet snack when old friends drop over to connect and catch up ❤️
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This one is nut/gluten/dairy/processed sugar FREE because: YUM + one of my beautiful buddies is recovering from a nasty bout of leaky gut that caused terrible problems in her tummy 
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She told me she's wary of any food she eats these days, except for anything I create - for a professional health-supportive chef like me, was the ULTIMATE compliment 
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Here's what I whipped up today that went down very well... From my heart to yours, enjoy every bite 
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You need:
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✨1 ripe banana or overripe plantain
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✨1/4 cup unhulled tahini - hulled works too
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✨1/4 cup virgin coconut oil
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✨1 tbsp maple or date syrup
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✨OPTIONAL: 1 tbsp your fav superfood or protein powder (I used a mix of @superfeast 'JING' and 'Reishi' because my friend's immunity needs intense support).
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Blend until thoroughly combined.
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Pour into a lined baking tray or silicon chocolate molds and freeze for up to 1 hour to set properly.
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Remove and thaw for a few minutes before eating and enjoying.
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Store in an air-tight container in the fridge for up to 2 weeks (if they last that long!)

Saturday afternoon calls for a quick n’ easy sweet snack when old friends drop over to connect and catch up. This one is nut/gluten/dairy/processed sugar-FREE because: YUM + one of my beautiful buddies is recovering from a nasty bout of leaky gut that caused terrible problems in her tummy. She told me she’s wary of any food she eats these days, except for anything I create – for a professional health-supportive chef like me, was the ULTIMATE compliment.

Here’s what I whipped up today that went down very well… From my heart to yours, enjoy every bite! Continue Reading…

Mint & Matcha Slice

October 6, 2017
Attention, attention:
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As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! 
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Make this when you're craving something sweet n' mint-y that's nut-free & gut-friendly.
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Keep half in the fridge to share with friends & family...perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight).
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Here you go...
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Must-Make Minty Matcha Slice
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BASE:
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✨105g dried, shredded coconut pieces (not desiccated)
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✨50g sunflower seeds
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✨200g dates - I love @thedatelady
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✨4 tbs cacao or carob powder
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✨Pinch of sea salt
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MIDDLE
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✨250g dried, shredded coconut pieces
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✨2 tbs date syrup
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✨1 tsp organic mint extract OR 2-3 drops food-grade peppermint oil
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✨2 tsps matcha powder, I love @matchaful
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TOP
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✨2 x 200g blocks of your fav soy-free dark chocolate (melt and pour!)
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OR
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✨1/2 cup extra virgin coconut oil
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✨1/2 cup cacao or carob powder
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✨1/4 cup date syrup (sub for maple)
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✨Pinch sea salt
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You do
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BASE:
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‍Blend all ingredients until mixture sticks together when pinched together.
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‍Transfer to a lined baking dish and press down firmly & evenly.
Place in the freezer to begin setting.
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MIDDLE:
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‍Blend shredded coconut in a high powered blender until it turns into coconut butter (about 5-7 mins).
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‍Add remaining ingredients, blend to combine well. Pour on top of base, smooth out & place back into freezer
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TOP:
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‍Whisk together oil & syrup until combined.
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‍Add remaining ingredients & pour on top of the slice. Place back in the freezer to set (at least 25 minutes) before removing & leaving to soften (at least 10 mins).
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‍Slice, taste & feel GOOD!

Attention, attention:

As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! Make this when you’re craving something sweet n’ mint-y that’s nut-free & gut-friendly. Keep half in the fridge to share with friends & family…perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight). Continue Reading…

Medicinal Miso Soup

September 30, 2017
Holy mother of MISO!
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Almost all of my friends are dealing with sniffles, sore throats & other unfavourable flu-like symptoms right now! If this is you too, you NEED the recipe below STAT‼️
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It's literally been YEARS since I had a sore throat or runny nose & I can honestly say it's because of the magical substance you see in the pic above: miso.
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If you're not familiar with this potent ingredient, all you need to know is it's worth trying!
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Miso is made from soybeans & a culture starter called Koji made from beneficial molds, yeast & lactic acid bacteria.
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Sounds a little wacky & maybe even slightly off-putting, but sample a something created with miso & you will be thanking me my friend, because it is SO. DAMN. DELISH!
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The taste is second to none + the fact it's fermented results in a happier, healthy gut (as long as you're not intolerant to soy or currently have candida. Soy is high in copper which can disrupt candida).
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A few more important bits to know about miso...it's:
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highly alkalizing & strengthening to the immune system
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packed with beneficial bacteria and enzymes
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incredibly supportive for your good gut bacteria
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packed with protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid & lecithin
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filled with linoleic acid, an essential fatty acid that helps skin stay soft
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MAGICAL MISO SOUP
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✨4-6 cups vegetable stock or water
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✨1/4 cup thinly sliced leek
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✨1/4 cup thinly sliced carrots
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✨1/2 cup thinly sliced shiitake mushrooms
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✨1/4 cup miso, any variety but white miso is my fav
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✨1 cup sliced greens (kale, spinach, etc.)
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✨Toasted sesame seeds for garnish
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✨2 tbs toasted sesame oil
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You do:
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Saute leeks, mushrooms and greens in oil. Once cooked, set aside.
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In a separate saucepan, combine stock/water, leeks & carrots. Bring to a low boil, then reduce heat. Cover and leave to simmer until vegetables are soft. Reduce heat. Add in sauteed vegetables.
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In a small bowl, mix miso paste with 3 tbs of stock or water. Add into the vegetable mix & keep everything at a very low heat (boiling destroys probiotics in the miso).
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Serve & enjoy! by Meru Miso

Holy mother of MISO! Almost all of my fabulous friends are dealing with a case of the sniffles, sore throats & other unfavourable flu-like symptoms right now! If this is you too, you NEED the recipe below STAT

It has been YEARS since I had a sore throat or a runny nose, and I can honestly say it’s because of the magical substance you see in the pic above: MISO. If you’re not familiar with this potent ingredient, all you need to know is: it’s worth trying! Miso is traditionally made from soybeans (but you can also buy a chickpea version if you don’t do soy) plus a culture starter called ‘koji’ made from beneficial molds, yeast & lactic acid bacteria.

Ok, ok, sounds a little wacky, I know, and maybe even slightly off-putting…but sample something created with miso and you will be thanking me, my friend because it is SO. DAMN. DELISH! The taste is second to none + the fact it’s fermented results in a happier, healthy gut as long as you’re not intolerant to soy or currently have candida (soy is high in copper which can disrupt candida).

A few more important bits to know about miso… It’s:

  • highly alkalizing & strengthening to the immune system (germs BE GONE!)
  • packed with beneficial bacteria and enzymes (to strengthen your immunity)
  • incredibly supportive for your good gut bacteria (critical for good health + happiness, the gut is your second brain, the one that’s in charge of your emotions)
  • packed with protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fibre, linoleic acid & lecithin (fancy-shmancy names for ‘IMPORTANT stuff your body needs on the daily!)
  • filled with linoleic acid (an essential fatty acid that helps your skin stay soft)

Convinced? Great! Here is the easy-peasy recipe…

MEDICINAL MISO SOUP
Serves 3-4 large bowl-fulls (freeze excess up to 3 months)
  • 4-6 cups vegetable stock, bone broth or water
  • 1/4 cup thinly sliced leek
  • 1/4 cup thinly sliced carrots
  • 1/2 cup thinly sliced shiitake mushrooms
  • 1/4 cup miso, any variety but white miso is my favourite
  • 1 cup sliced greens (kale, spinach, etc.)
  • Toasted sesame seeds for garnish
  • 2 tbs toasted sesame oil

You do:

  1. Saute leeks, mushrooms and greens in oil. Once cooked, set aside.
  2. In a separate saucepan, combine stock/water, leeks & carrots. Bring to a low boil, then reduce heat. Cover and leave to simmer until vegetables are soft. Reduce heat. Add in sauteed vegetables.
  3. In a small bowl, mix miso paste with 3 tbs of stock or water. Add into the vegetable mix & keep everything at a very low heat (boiling destroys probiotics in the miso).
  4. Serve & enjoy!

  by Meru Miso – my fav miso brand! 

 

 

Zucchini Hummus

September 30, 2017
Happy days! We've reached the weekend and am THRILLED!
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I'm celebrating life this weekend by surrounding myself with good people who I love very much 
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We're going on a picnic & I've been tasked with creating some allergy-friendly bits & pieces for some of my friends who need a little @chef_shine help when it comes to delicious dishes they can't eat due to certain food intolerances...
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Take hummus for example - even though chickpeas are a great addition to most diets due to their high protein & fibre content, they're still part of the legume family which includes peanuts & soy beans.
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As you may/may not know, legumes house a common sugar called 'raffinose' which many people have problems breaking down in their body.
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Their high fibre content can also mess with a lot of compromised gut gardens resulting in not-so-nice side effects.
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If you have an intolerance to chickpeas and other legumes, you've probably experienced all kinds of bodily reactions after eating including: excess gas, hives/itching of the skin or a tingling sensation in/around the mouth after eating 
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A couple of friends picnic-ing with me this weekend experience this issue when they eat chickpeas, so I've created a yummy CHICKPEA-FREE HUMMUS so they can have their...errr...hummus & eat it too! 
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I just tested this batch with my neighbours & my (super picky but lovely) doorman & NONE of them could tell it was missing the key ingredient 
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Don't take my word for it though - make & enjoy this too!
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‍Chickpea-free Hummus‍
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✨3 cups peeled, raw zucchini (AKA 'courgette'). Save the peel for veggie stock or a stir fry
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✨1/2 cup hulled tahini
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✨1 tablespoon extra virgin olive oil
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✨1&1/2 tsp cumin
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✨1 large or 2 small cloves fresh garlic
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✨1/4 cup freshly squeezed lemon juice
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Whiz everything in a food processor or high speed blender until it resembles drool-worthy creamy, dreamy hummus.
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Taste and adjust to suit your tastebuds. You can add more spices, tahini, garlic or a touch more oil if necessary.
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Eat, enjoy

Happy days! We’ve reached the weekend and am THRILLED! I’m celebrating life this weekend by surrounding myself with good people who I love very much. We’re going on a picnic & I’ve been tasked with creating some allergy-friendly bits & pieces for some of my friends who need a little @chef_shine help when it comes to delicious dishes they can’t eat due to certain food intolerances… Continue Reading…

Natural Skincare Recipes for YOU!

September 28, 2017
I am beyond excited to share this post with you...
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A re-post from someone I admire so much - a woman who inspired me to look at my illness as a challenge, not as a sentence 
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In many ways, my healing came thick & fast once I decided not to be a victim to my illness.
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I took a leaf out of @crazysexykris book, diving in to become 'a full-time healing junkie' 
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Granted, I didn't have stage 4 cancer, but she did. And if she could support her body to heal, so could I!
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For those of you who tuned into my @bestselfmedia interview yesterday, you heard my story of how I healed my body after nearly dying.
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Every day I became a little stronger, rebuilding me into a girl who gave two hoots about herself ❤️
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I promised the universe if she helped me heal, I'd dedicate my time to sharing my knowledge, experiences & love for all things real, natural & health-supportive ⛑
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So this is me, joyfully keeping my end of the bargain ‍
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See below for more info, & know there's a LOT more to come x
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*Repost @crazysexykris (@get_repost)
・・・
Today, I’m super excited to show you how to make some of your own personal care products. While you’re whipping up that morning smoothie or healthy dinner, why not add some skin and haircare to the menu?
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Which is why I reached out to my friend, the lovely @chef_shine, a Natural Foods Chef and Health Coach who specializes in making DIY beauty recipes.
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As you probably already know, what you put on your skin is just as important as what you put in your stomach. With so many different products on the market, it can be confusing to find the right beauty regimen that works for you.
.
.
But knowledge is power—so let’s learn how to choose wisely and how to make our own potions from the ever-glowing, Chef Shine…
I am beyond excited to share this post with you – my very FIRST post for Kris Carr! I admire this strong, resilient beacon of light so much… Kris was the very first person to inspire me to look at illness as a challenge, not a life sentence. In many ways, my healing came thick & fast once I decided not to be a victim to my illness.

I took a leaf out of Kris Carr’s book, diving in to become a full-time 

healing junkie. Granted, I didn’t have stage 4 cancer, but she did. And if she could support her body to heal, so could I! For those of you who tuned into my Best Self Summit interview yesterday, you heard my story of how I healed my body after nearly dying. Every day I became a little stronger, rebuilding me into a girl who gave two hoots about herself. 

I promised the universe if she helped me heal, I’d dedicate my time to learning and sharing my knowledge, experiences & love for all things real, natural & health-supportive. So this is me, joyfully keeping my end of the bargain.

Read on for more info, & know there’s a LOT more to come x
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*Repost from @crazysexykris:

Today, I’m super excited to show you how to make some of your own personal care products. While you’re whipping up that morning smoothie or healthy dinner, why not add some skin and haircare to the menu?

Which is why I reached out to my friend, the lovely @chef_shine, a Natural Foods Chef and Health Coach who specializes in making DIY beauty recipes.

As you probably already know, what you put on your skin is just as important as what you put in your stomach. With so many different products on the market, it can be confusing to find the right beauty regimen that works for you.

But knowledge is power—so let’s learn how to choose wisely and how to make our own potions from the ever-glowing, Chef Shine