Browsing Tag

natural foods chef

My Terrific Time With Trinny…

June 23, 2017
IMG_6704

Happy FriYAY my friend! What a fun day I had yesterday with Trinny Woodall. If you didn’t manage to catch my Facebook live with her, no probs! Just click here to watch it now. For those of you who tuned in live, please know all information including my skincare recipes will be shared via her blog very, very soon!

When I awoke this morning, I found I had many new subscribers to this page – if this includes you, WELCOME!! Don’t forget to subscribe before you leave because soon I will be revealing a new website – this one is undergoing a MAJOR facelift right now which is SO exciting.  Soon, it will become Continue Reading…

Recipes

Super Simple Chocolate Bark

June 16, 2017
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
.
YOU NEED:
.
✨160g cacao butter, melted
.
✨60g pure maple syrup
.
✨60g organic cacao powder
.
✨¼ tsp vanilla powder OR cinnamon
.
✨Pinch sea salt
.
✨Toppings of your choice - I used dried, organic, preservative-free jujube dates and raisins + activated and roasted pumpkin seeds, walnuts and sunflower seeds - all from @absolute_organic
.
✨Food thermometer
.
YOU DO:
.
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 
.
Happy FriYAY!
.
PS: shoutout to my girl @bellephotog for snapping this super profesh pic of my choccie bark babies

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

You need:

  • 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

You do: 

  1. Melt cacao butter, keeping its temperature under 40-45°C/104-113°F.
  2. Add the rest of the ingredients – one by one – and whisk thoroughly until well combined and completely smooth.
  3. 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.
  4. 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!

Recipes

Black Rice Milk AKA ‘Mylk’

March 24, 2017
MAGICAL MYLK 
.
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 BLACK RICE - my favourite rice of all time!
.
Why?
.
Because it's:
.
jam-packed with powerful disease-fighting antioxidants
.
a great dose of dietary fiber
.
 filled with anti-inflammatory properties that support your body to fight inflammation linked to the development of diabetes, cancer, heart disease and weight gain
.
DELICIOUS (it tastes quite nutty)
.
Ok, enough already - want the recipe? It's my absolute pleasure to share it with you... 
.
YOU NEED:
.
1/2 cup organic black rice, rinsed, boiled and drained
.
2-3 cups drinking water (depending upon how thick and creamy you like your milk)
.
high speed blender
.
nut milk bag
.
YOU DO:
.
Combine cooked black rice and water in your blender. Blitz on high until rice is completely pulverised
.
Pour and strain through a nut milk bag into a sterilised glass jar with an air-tight lid
.
Store in your fridge for up to 5 days and shake well before consuming
.
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
17389194_1926497330903924_2331856935286585791_o
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
.
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
IMG_5415

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
13680446_1814213948798930_2740149628402191222_o

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…