Rockin’ Women Wednesdays – Kelly Fielding

 To nourish and inspire. 

There are times in your life when the universe drops someone into your lap who you know you need but haven’t quite put into words. And that’s exactly how I manifested beautiful Kelly Fielding into my life. I ‘put it out there’ as we say in the trade. You see I really, really need someone to carry Food Health Wealth into the next dimension, to embrace a new generation of sales, marketing and to relieve me of some of the behind the scenes tasks so I can write more, play more and focus on the bigger picture. Therefore I am off-chops with joy with who I have found to carry out all manner of awesome activities, that I want to shout from the roof tops – and share her story as this week’s star of Rockin’ Women Wednesdays.

So please put your raw food paws and clap your wellness hands together for the shiniest new member of our team. I know you will love her just as much as me.

Here’s Kelly’s story. She’s passionate writer and raw/vegan chef who balances her time between her sunny desk and her creative kitchen space. She combines her passion for the written word with her forays into health and wellness, sharing ways to live simply, mindfully, sustainably and healthily. With a degree in Creative Writing from the University of Melbourne and a raw chef certification from the Living Light Institute in California, Kelly has traveled and worked extensively in health resorts, detox centres, raw food restaurants and wellness retreats all over the world.

Her work is regularly published in several online journals as well as on her own blog Bella and Bhakti a website that meanders through the joys of plant-based living, vibrant life-giving recipes and inspiration, to encourage others to live and share their own passions and dreams. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.

Kelly’s easy herb and chickpea falafel balls


I do love middle eastern food. There is something about the combination of spices, the way that there is always lots of different things on the one plate, and well, to be honest, I’m a tahini addict, so anything I can smother in tahini always gets a tick in my books!

Over the summer I had been making raw falafels made with a sunflower and pumpkin seed base, but with this cooler weather I have converted to this cooked version that I love. Unlike any store bought falafels, these are incredibly moist and delicious alone dipped in hummus or on top of a big salad or in a pita pocket. They make an easy lunch or dinner and kids love them too.

This recipe serves 2


1/4 bunch of mint, leaves only
1/4 bunch of parsley, leaves only
1 garlic clove
1/4 of a brown onion
1/2 a cup of pistachios
1 tin of organic chickpeas
3 tablespoons of olive oil
1/2  a teaspoon of salt
1 teaspoon of cumin
1/2 teaspoon of paprika
1/2 a teaspoon of dried oregano
1 tablespoon of spelt four
1 teaspoon of baking powder

  • In a food processor, blend the herbs, garlic and onion until they break down to a paste
  • Add all the other ingredients and process until the mixture comes together
  • You may need to scrape down the sides to make sure everything is well combined
  • Roll the mixture into small balls and place these on a oven tray lined with baking paper
  • Cook the balls at 200 degrees Celsius for around 20 minutes
  • Flip them over half way through to make sure the top and bottom brow slightly

**You can eat the falafels just as they are dipped in hummus or roll them up in pita bread with salad. They are best straight out the oven!



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