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healthy

YUMMY CREME EGGS – VEGAN

April 16, 2017
Happy Easter! 
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I dedicate this recipe to all the yummy mummies (and daddies!) who've emailed me asking for a 'clean, vegan version of a cadbury crème egg'
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Aside from the fact there's ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called 'curcumin' 
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HEALTHY CREME EGGS
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You Need:
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✨6 tbs melted coconut butter, halved into 2 small dishes
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✨1/4 turmeric powder
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✨1/4 tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
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✨1/4 tsp pure vanilla extract
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✨1 x 100g chocolate bar - I used a mix of @origin & @loving_earth
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You Do:
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✨Crack chocolate into a tempered glass bowl on top of a small saucepan filled with water over a low-medium heat. Stir until it melts, then turn the stove off - chocolate will stay nice and runny.
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✨Grab silicon egg moulds and a small paintbrush, paint the inside of moulds with melted chocolate. Place in freezer to set. Do this 3-4 times to build a nice, thick choc eggshell.
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✨When last coat of chocolate is completed, create coconut butter in a high-speed blender OR melt by placing the jar of it into a small bowl of boiling water - coconut butter must be runny.
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✨Divide into two small bowls and add turmeric + vanilla extract to one of the bowls, mix well. Leave to harden while you add 1/4 tsp of natural sweetener to the other bowl of coco butter, mix well.
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✨Take choc coated molds and fill 1/3 of each egg with the white coconut mixture. With your hands, gather a small amount of yellow coconut mixture and roll into a sausage-like shape, place into each white mixture (you're creating the 'yolk' of the egg, so you know what to do!). Leave a small gap at the top, enough to place melted chocolate in to seal eggs.
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✨Once eggs are filled, place in the freezer to set. Remove and fill remaining gaps with chocolate OR pop all from their molds, take your paintbrush and dip it into melted chocolate to paint seams of each egg - 'glue’ the two halves together. Hold and paint around seal again with more melted chocolate. Place carefully back into the freezer - ready in about 20-30 mins!

Happy Easter! 🐣

I dedicate this recipe to all the yummy mummies (and daddies!) who’ve emailed me asking for a ‘clean, vegan version of a cadbury crème egg. Aside from the fact there’s ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called ‘curcumin Continue Reading…

Recipes

Spaghetti (tempeh) Bolognese

March 26, 2017
Winner, winner, PLANT-BASED dinner! 
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I spent all day today working on content for my new website that will support my soon-to-be-released @hayhouseinc book, I completely forgot to visit the markets to stock up on food for dinner, whoops ‍♀️
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Luckily, I'm a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge 
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Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above  In place of pasta, I spiralized the most wonderfully crisp daikon radish a friend (and local farmer) gifted me during the week.
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To create the bolognese, I combined BPA-free tinned organic tomatoes with a bunch of spices and added diced courgette, carrots and last but not least, the most AMAZING organic tempeh I have ever tasted 
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My love for organic tempeh first started when I began to rebuild my body and re-establish my health. Tempeh was something I was advised by my holistic doctor to factor into my diet because it can:
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✨help increase bone density
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✨promote muscle recovery
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✨be a wonderful source of protein - matching animal protein almost gram for gram
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✨help replenish vitamins and minerals within the body - it contains high levels of vitamins B5, B6, B3 and B2
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✨support your gut garden, as it's essentially fermented soybeans, so it's LOADED with good probiotics
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In terms of best brands to try:
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Primasoy from @letsbenatural_healthyliving
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@barrys_tempeh
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 Impulse Organics from @planetorganic
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I'll be sharing more recipes featuring tempeh soon, so stay tuned - and have a great weekend!✌

Winner, winner, PLANT-BASED dinner! I spent all day today working on content for my new website that will support my soon-to-be-released Hay House book, I completely forgot to visit the markets to stock up on food for dinner, whoops!

Luckily, I’m a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge. Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above 👌🏻 In place of pasta, I Continue Reading…

Recipes

Rockin’ Raw Salad

March 20, 2017
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Leonardo da Vinci once said “Simplicity is the ultimate sophistication” which means I have one VERY sophisticated salad sitting in front of me right now (pictured above)  This beautiful raw rainbow salad (big enough for 4 sizeable servings) cost only $3.50 to make because I shopped locally for the ingredients and added parsley and mint from my garden 🌱

Healthy, delicious and PACKED with all kinds of amazing plant-based goodness to keep your system functioning well, you really can’t go wrong with this one  Great enjoyed as raw side salad topped with a delish dressing drizzled over the top OR sautéed in a little coco oil/ghee + a pinch of mineral-rich sea salt, served in place of starchy carbs like sweet potato, rice, quinoa, pasta, etc
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Super easy to make if you have a food processor or an all-in-one dream machine like my @magimix_australia Cook Expert Follow the fool-proof steps below to make this simple-yet-so-good salad…

ROCKIN’ RAINBOW SALAD

You need:

  • 1 small head of cauliflower (core removed and saved for later – chop and use in a stir fry or add into your morning smoothie 💚)
  • 1/2 purple cabbage
  • 6 medium orange carrots .
  • 2 shallots – green part only
  • Juice of 1 lemon (Meyer lemon is best, but use what you can)
  • 4 sprigs fresh parsley (dried is fine also)
  • Mint leaves to top – optional .

You do:

  1. Place cauliflower, cabbage, carrot and parsley – one at a time – in food processor .
  2. Pulse each veggie to create smaller, pebble-like pieces. Don’t blend because you risk turning them to mush
  3. Chop shallots and add with all other ingredients in a bowl. Combine well, then drizzle your favourite dressing ingredients over the top (my current obsession is extra virgin olive oil + dried garlic flakes + dried rosemary + @hilbilbyculturedfood Fire Tonic apple cider vinegar) OR sauté this mix in a little coconut oil or ghee and serve with a protein of your choice
  4. Yum. Fun. And so, so, SO good for your insides raw OR cooked! Enjoy!!
Chef in the City

PODCAST ALERT!

March 11, 2017
PODCAST ALERT!
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After years of politely declining invitations to speak on podcasts, I decided to change up my answer to an enthusiastic "YES!" when one of my beautiful soul sisters, Fiorella Kis-Major, AKA #the_nourishing_goddess asked me to feature on podcast to talk about topics near and dear to my heart and soul 
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I'm SUPER proud to invite you to listen in and journey with Fi and I as we discuss:
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How to follow your intuition on your journey, even when loved ones disagree with your choices
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Why we can sometimes fall out of tune with our bodies and how to get your groove back
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The need to be selfish to be selfless
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Why you mustn't feel guilty putting yourself first
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Non negotiable self-care rituals
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The importance of taking stock of the people you choose to spend time with
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How gut health is directly related to your emotions
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Making natural food simple and easy
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I truly hope you enjoy this podcast which is now accessible via the direct link on my profile page.
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Fi is such a wonderful woman whom I connected with last year in London - she had me at hello to be honest + I couldn't stop staring at her fiery red lips (girlfriend rocks the red lip like no other, trust me!)
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I encourage you to find out more about this fierce female who inspires me to embrace daily opportunities to soften, breathe and tune in to myself 
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Happy listening and have a wonderful weekend ✌

After years of politely declining invitations to speak on podcasts, I decided to change up my answer to an enthusiastic “YES!” when one of my beautiful soul sisters, Fiorella Kis-Major, AKA The Nourishing Goddess asked me to feature on podcast to talk about topics near and dear to my heart and soul 💫

I’m SUPER proud to invite you to listen in and journey with Fi and I as we discuss: Continue Reading…

Recipes

Vegan Chocolate Truffles

February 14, 2017
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Happy Valentine’s! 💝

From my Natural Foods Chef heart to yours, here’s a healthy, yummy chocolate truffle recipe (below) to help cultivate and celebrate the LOVE  According to my wise soul brother Shaman Durek, you can always ‘take in more love’ so let this be THE day you decide to increase the love levels in your life, a very powerful decision to make, and so easy to do: just start by loving YOU more! ❤️

Another pretty powerful thing you can do is Continue Reading…

Recipes

Kale-ish Granola

February 4, 2017
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Oh Kale YES!! I’ve managed to perfect my chocolate kale granola recipe (below) so it’s time to share with you 🎉 For a while, I avoided using kale in my recipes because I was seeing it everywhere…I’m a Natural Foods Chef who doesn’t follow food trends 👩🏼‍🍳 I create recipes to serve the body first.

Since operating this way, I’ve Continue Reading…

Recipes

Bee-licious Bee Pollen

January 6, 2017
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Praising this bee pollen amazingness (pictured above) that has helped me cope with the insane hay fever issue happening across Australia right now… Years ago, before I was aware of Continue Reading…

Recipes

JOY-filled Lemon Slice

December 24, 2016
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JOY can take form in so many ways, let’s make a pact to NEVER stop exploring how we can bring more joy into our lives – starting with making this delish, gut-friendly plant-based lemon slice I just created to fill the teensy tiny little spot left in my stomach after eating all the yummy, nourishing (real) food I made to celebrate Christmas 🎄 From my happy Natural Foods Chef heart to yours, enJOY!

Continue Reading…