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natural foods chef

Recipes

Black Rice Milk AKA ‘Mylk’

March 24, 2017
MAGICAL MYLK 
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Every time I create this delicious non-dairy milk, I'm always amazed at the beautiful, completely-natural purple colour that it creates 
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Although this isn't the main reason why I make it, it's certainly a happy bonus that I've found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 
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I created this 'mylk' using BLACK RICE - my favourite rice of all time!
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Why?
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Because it's:
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jam-packed with powerful disease-fighting antioxidants
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a great dose of dietary fiber
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 filled with anti-inflammatory properties that support your body to fight inflammation linked to the development of diabetes, cancer, heart disease and weight gain
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DELICIOUS (it tastes quite nutty)
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Ok, enough already - want the recipe? It's my absolute pleasure to share it with you... 
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YOU NEED:
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1/2 cup organic black rice, rinsed, boiled and drained
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2-3 cups drinking water (depending upon how thick and creamy you like your milk)
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high speed blender
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nut milk bag
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YOU DO:
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Combine cooked black rice and water in your blender. Blitz on high until rice is completely pulverised
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Pour and strain through a nut milk bag into a sterilised glass jar with an air-tight lid
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Store in your fridge for up to 5 days and shake well before consuming
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Use in your teas, elixirs, smoothies and with breakfast

Every time I create this delicious non-dairy milk, I’m always amazed at the beautiful, completely-natural purple colour that it creates  Although this isn’t the main reason why I make it, it’s certainly a happy bonus that I’ve found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 🙌🏻

I created this ‘mylk’ using 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, Nutrition

Countdown to #Revitalise2016

September 9, 2016
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In t-minus 4 days, my beloved and I are leaving London on yet another adventure… This time, we’re headed to Arizona to attend the much anticipated mindbodygreen event: ‘#revialise2016’. This will be our first time attending in the flesh which is so SUPER exciting – I can’t think of a better way to spend a weekend away than learning, sharing and celebrating new health and wellness information with likeminded people #bringiton

And the best bit? Continue Reading…

Nutrition, Recipes

Terrificly Toasted Coconut

September 7, 2016
chef shine

So I’ve taken a few days off social media since leaving New York and arriving in London – I usually post daily on my instagram site, but I’ve been feeling a little technologically-fatigued lately… I want to be spending more time in the kitchen and less time on my phone, so I’ve decided to post less Continue Reading…

Chef in the City

August 4, 2016
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Getting in a little moving meditation this morning, walking around my ‘hood (this is the backside of the famous Flatiron Building which is just as lovely as the more-iconic frontside!).  Later this morning, I’m heading to a meeting with my wonderful Hay House editor to continue work on my children’s book that I CANNOT wait to share with YOU!🙏🏻📚💗 Continue Reading…

Recipes

Grilled (Cute) Courgettes

July 28, 2016
chef shine

I LOVE courgettes – or should I type ‘zucchini’ which is what we call them in Oz and here in the US! 💗  These baby ones are sweet n’ juicy, packed with potassium (about 295 milligrams per cup) which makes them super heart-healthy, definitely one of my fav things to eat because of their versatility when it comes to how you can flavour and prepare them. Did you know also they’re technically a fruit because they come from a flower which you can also eat? True story!

Here’s what I’m going to make with these…

Grilled Courgettes

You need:

🌱 10 baby courgettes
🌱 Extra virgin olive oil
🌱 Course sea salt (1-2 teaspoons)
🌱 1 tablespoon nigella seeds (they look like black sesame seeds but are more abundant when it comes to health benefits)
🌱 1 tablespoon sesame seeds
🌱 1 teaspoon each of: garlic, cumin and turmeric powder
🌱 1/2 teaspoon back pepper
🌱 Juice of 1/2 lemon

You do:

1. Preheat your oven to 180C (350F) and cut the bottoms off courgettes before carefully slicing them in half, lengthwise.

2. Place them in an ovenproof dish, they need to be spread out and not overlapping.

3. Cover with a drizzle of oil, sprinkle with sea salt, seeds, spices and lemon juice – combine well then pop into the oven for about 15 minutes, until they brown and become tender.

4. Enjoy as a side dish or as a mid afternoon snack 🌟👌🏻😍

Nutrition

Food For The Mind…

July 21, 2016
chef shine

Does anyone else read during breakfast? I feel like books feed me as much a food…a side dish to my smoothie bowl! 📚🍴 Re-visiting an oldie but a goodie today, a must-have book for any bookshelf 👌🏻 In fact, anything Dr Christiane Northrup has written is a must-have…I cannot begin to tell you how much I have learnt about myself and my body thanks to her 🙏🏻🙌🏻

Here’s just one pearl of wisdom from this book that really resonates with me…. Continue Reading…