I am SUPER excited about this new recipe I created for you – it’s one you can eat AND wear!! Introducing… My Magical Matcha Tea Mask
Yes, that’s right my friend, I created this mask to FEED YO’ FACE – literally! Best worn for 10-15 minutes so the matcha has enough time to do its work which includes: Continue Reading…
An ode to you (and chocolate):
Because I love you.. Because I care… Here’s a choccie recipe to make, eat and share!
But waitaminute! Why should you make it instead of buying it? Because YOU get to control the ingredients (have you seen what’s in most conventional, big-name brand chocolate bars? ).
Also because raw cacao is:
- One of the BEST sources of magnesium, essential for energy production, healthy brain function, happy nervous system and for strong muscles, bones and teeth.
- Packed with iron that helps build your blood and transport oxygen around your body.
- High in flavonoids that have super antioxidant powders that support optimal heart health benefits, eg, increasing good cholesterol in your blood, supporting the lowering of blood pressure and improving vascular function.
- Filled with ‘phenylethylamine’ (let’s call it PEA for short) which helps elevate your mood and energy levels – PERFECT for welcoming in the weekend!
PLANT BASED CHOCCIE BARK
- 160g cacao butter, melted
- 60g pure maple syrup
- 60g organic cacao powder
- ¼ tsp vanilla powder OR cinnamon
- Pinch sea salthttps://www.instagram.com/bellephotog/
- Toppings of your choice – I used dried, organic, preservative-free jujube dates and raisins + activated and roasted pumpkin seeds, walnuts and sunflower seeds.
- Food thermometer
- Melt cacao butter, keeping its temperature under 40-45°C/104-113°F.
- Add the rest of the ingredients – one by one – and whisk thoroughly until well combined and completely smooth.
- Let the temperature drop to 31°C/88°F, then pour straight onto a lined tray and top with all your favourite real food bits n’ pieces.
- Pop tray in the fridge until set, then remove and crack up into pieces to devour joyfully and mindfully.
PS: shoutout to my girl Belle Photography for snapping this super profesh pic of my choccie bark!
Well hello there Friday, it’s lovely to see you! To celebrate, here’s a yum-tastic recipe I first created for a client wanting a healthy vegan version of the more traditional zucchini bread (minus the animal-based ingredients) to snack on.
Aside from it being gluten and egg free, this lovely loaf is PACKED with all kinds of real food stars like zucchini, organic apple puree and flaxseed, YUM! All perfect poop-forming ingredients to keep your body in tip top shape If you’ve never tried flaxseed before, do it, do it! It’s filled with healthy fats and functions as an effective little vacuum cleaner as it moves through your digestive tract. Continue Reading…
Here’s a deliciously fantastic recipe to feed your JING.
But what in the world is ‘Jing’??
Here’s the 411: Continue Reading…
It’s a HOT one here in Quiberon today So much so I’m indulging in a couple of these refreshing green vegetable juice babies lovingly created by moi, because you can take the Natural Foods Chef away from the kitchen, but you’ll never take away the burning desire to create!
This simple mix is THE perfect combo to whip up at home when you feel a little sun-drunk, hot and bothered, or a little angry because it will cool you down in no time. To make a big ol’ batch (about 1 litre).
You need: Continue Reading…
As promised in Friday’s Instagram post (and with permission from my girl Amy Levin) here is THE recipe of all recipes: Amy’s (to-die-for) matcha chocolate truffles 👌🏻
Things to note:
- You can replace lemon juice with any citrus, eg: lime or orange.
- Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
- These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
- Amy used Matcha Gold from Lalani and Co, but just use the highest quality you can afford.
Snacking on the go as I flit between multiple appointments before my beloved and I head to France next week. Whenever I’m out for a full day, I pack multiple provisions: green juices, seed crackers and real food treats like THIS: my delicious dried tomatoes first soaked in Hilbilby Fire Tonic before being dehydrated to a fine crisp
I stored them in a reusable tub used to house dehydrated tomatoes purchased during my visit to Byron Bay last month – they actually inspired me to start making my own again. BTW, I’m a HUGE fan of recycling plastics because: necessary evil when you’re out and about!
Whether you have a dehydrator or not, you can Continue Reading…
Lest We Forget
I’m taking a moment on this very important day (known as ‘ANZAC Day’ here in Oz) to share a ridiculously tasty, healthy version of a traditional Aussie recipe: ANZAC biscuits Most Aussies buy or make these biscuits to celebrate the bravery of the ANZACs – countless Aussie soldiers who died defending this wonderful sunburnt country during WW1
Today, the whole nation stops to take a minute of silence to remember. A lot of returned servicemen (including my dad whose medals feature in the pic below) march in unison all over Australia to commemorate this sacred day I always make my dad & his mates a big ol’ batch of