Rockin’ Women Wednesdays – Jules Galloway

She’s my Cherry Pie!

Appropriately, I first met Jules Galloway surfing. We were waiting for the intermediate group to gather at Belongil during the awesome Byron Surf Sirens event earlier this year. Somehow we struck up a conversation about wellness and next thing I’ve got her on board to help develop some recipe concepts and co-host a rockin’ superfoods corporate event.

When she discovered I had a radio segment on Melbourne’s KissFM back in the day, she blushed! Kiss Fm is a long standing community radio geared toward the dance and club set. Lots of late nights and uber fun times! You see, that’s the thing about wellness – so many practitioners come from a not-so-healthy lifestyle. That’s what I love about all my wellness sisters – we’re a pretty wild bunch, it’s just that we have since learnt to tame our wild ways and funnel that energy into motivation wellness platforms.

So meet Jules, she’s a fully qualified Naturopath, and a gluten, dairy and sugar free guru.

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What’s your survival food when on tour or working late in your business?

I’ve been known to smash a superfood smoothie at all hours of the day. Also, veggie sticks and dairy free hummus is always a winning combo. Or my latest go-to snack is sliced green apples (unwaxed of course!) and nut butter.

What’s your healthy go-to comfort food, either at home of in a restaurant?

I think soup is the best comfort food on the planet! It’s nourishing, warming and easy to make. Give me a hearty chicken and veggie soup to soothe the soul any day. Oh, and a good quality dark chocolate. Loving Earth or Pana Chocolate. Mmmmmmm… chocolate…

Do you have a secret remedy that keeps your voice/mind/body in shape?

Whenever I’m under the weather, I make up a herbal mix of olive leaf and echinacea and have 5ml 2-3 times a day. Then, every night I drink ginger tea with the juice of ½ a lemon and a teaspoon of local raw honey. And I load up on nourishing veggie juices. My favourite right now is beetroot, carrot, green apple, lemon, kale and ginger. It’s grounding and detoxifying.

What’s the most obscure rider or patron’s request you’ve ever heard?

I have to say that the best request came back in the days when I was working in a health food shop near St Kilda. An elderly man came in wanting a herbal aphrodisiac that would help him “keep up” with his new, young girlfriend. I had a very hard time (no pun intended) keeping a straight face! Or then there was the bloke who came in and asked for a good quality coconut oil… and proceeded to tell me with a wink that he wasn’t using it for cooking, and could I please advise him as to which was the best brand? I’m sure he meant it as a hair treatment, right?

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Raw Cherry Pie

Gluten Free | Dairy Free | Cane Sugar Free

For the base:

1 cup almonds
1 cup dessicated coconut
15 dried dates, soaked in water for 10 minutes
3 heaped tbsp cacao powder
1 tsp vanilla powder (you can substitute with sugar free vanilla extract or the contents of a vanilla pod)
coconut oil, for greasing the tin

For the filling:

250g cashews
1/2 cup coconut oil
2 cups of fresh cherries, pitted
1/3 cup honey
extra cherries for serving

Let’s do this!

  • Pop your almonds and coconut into your Optimum blender
  • Blend until it reaches a coarse, gravel-like consistency
  • Add the dates, cacao and vanilla powder
  • Blend on a low speed, stopping occasionally to scrape down the sides, until it becomes slightly sticky
  • You can test this by pressing a small amount between your thumb and forefinger
  • Grease a 25-30cm flan tin with coconut oil. I used this one from Ikea
  • Press the mixture into the base and up the sides
  • Next, blend all the filling ingredients on a medium to fast speed until super smooth
  • Pour into your flan tin and refrigerate until set
  • If you like, you can transfer to the freezer and it will set faster
  • Serve with fresh cherries stacked on top

Want more raw goodness from Jules?  The  come along to her Raw High Tea this Sunday 12th October. Buy tickets here but hurry as there’s only a handful left.

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