In the part of the world where I live in Byron Bay there is a temperate climate and not the extreme polarity of my hometown Melbourne's weather. Devising a menu for health retreat that was very low sugar, no dairy and focuses on creating optimal vitality for our guests came naturally in my stride once I got the hang of what replaces what such as coconut oil can replace butter in many cases. To my delight, raw desserts often mimic their conventional counterparts with an impressive masquerade, … [Read more...] about How to make plant-based raspberry cheesecakes
Plant-Based
How to make slow cooked breakfast beans
This is an all time breakfast favourite. It’s got all the protein you need if you think cows are nice, and can be enjoyed at anytime of the day. Soak the beans and cook them slowly – don’t opt for the tinned variety unless you really have to. 🌱 If you add a pinch of dried seaweed it will help to detoxify the beans while they cook and add give the dish a hefty mineral boost including iodine for thyroid health, calcium for bone integrity, sodium for fluid balance; magnesium which activates … [Read more...] about How to make slow cooked breakfast beans
Nuttelex whole roasted jerk cauliflower
Recipe lovingly created for our friends at Nuttelex and first appeared here. Photos and video created together with Nelly le Comte https://www.foodhealthwealth.com/nuttelex-zucchini-fritters-with-lime/ … [Read more...] about Nuttelex whole roasted jerk cauliflower
How to make a peppermint paleo slice
At the time of writing this post early 2014, I was becoming more and more intrigued by the Paleo way of life so I experimented with grain-free snacks and came up with this treat. It needs refrigerating in the warmer weather, which we're loving here in Byron this summer. Substitute the nuts, dried fruit and seeds for whatever you have in your pantry and just use more vanilla or maybe lemon essence or zest if you have no peppermint oil. This is the ultimate raw treat – no cooking required. Love to … [Read more...] about How to make a peppermint paleo slice
Maldivian Love Cake
Macadamias, coconut & lime - sublime! This beauty has been upscaled to her new five-star spa home at Six Senses Laamu, in the glorious Maldives right where she belongs. Although not a traditional Love Cake like this one, I could not help but name it after the love that is this incredible island. So this dessert was a part of our Wellness Dinner at Leaf Restaurant in May. Did you know Six Senses Laamu is the only resort in the Laamu Atoll, and that it's just five degrees north of the … [Read more...] about Maldivian Love Cake
Winter salad of baby beets with a raspberry vinaigrette
Here's a beauty of the beets recipe with so much vitamin C that you will be zinging all the way through winter! … [Read more...] about Winter salad of baby beets with a raspberry vinaigrette
Teriyaki tofu with seaweed, sesame, ginger salad
Tofu usually gets such a bad rap. Essentially I reckon it's a plant-based canvas to soak up a good sauce so that's why this version of teriyaki works such a treat. Enjoy this recipe with the added bonus of my umami-rich seaweed vegetables. Most cooks strive to achieve the umami flavour, which is usually a bit yeasty, salty or ‘funky’ and complements the food categories of taste – bitter, sweet, sour and salty. It is the flavour of glutamate, that savoury, moreish flavour associated monosodium … [Read more...] about Teriyaki tofu with seaweed, sesame, ginger salad
How to make your own cashew milk
Cashew milk is so easy to make and more cost-effective than store-bought varieties. Best of all they do not need canola oil and other nasties. Just make enough for 2 days and enjoy on its own, in smoothies or in your favourite coffee. https://www.foodhealthwealth.com/make-your-own-almond-milk/ … [Read more...] about How to make your own cashew milk
How to make vegetable stock
You can put almost any vegetables into a stock to create a beautiful, aromatic foundation for recipes. Onions, leeks, carrots, parsnips and celery are popular, as are the trimmings of dark green leafy vegetables. Adding tomatoes will alter the taste and appearance. Adding potatoes, mushrooms or eggplant, for example, may cause the stock to be cloudy and these vegetables can also absorb the liquid (just like a sponge) rather than infuse it. Try not to make your stock too pungent … [Read more...] about How to make vegetable stock
How to make turmeric cashew dressing
This dressing can double up as a dip if you make it thicker. It goes with everything from crisp salads to grilled and baked vegetables, or as a snack with crackers. http://foodhealthwealth.com/good-chef-bad-chef-smoked-trout-salad-with-turmeric-cashew-dressing/ … [Read more...] about How to make turmeric cashew dressing
How to make your own almond milk
Homemade almond milk is surprisingly easy and can be cost-effective compared to store-bought varieties. You will need a piece of muslin or cheesecloth to strain the milk. If you do not have this, you could pass it through a fine sieve, however, the milk may be grainy rather than super smooth. Image credit … [Read more...] about How to make your own almond milk
How to make cashew cheese
Ever wondered how the food at raw food cafes tastes so good? On most occasions it is due to a high volume of raw cashews. These kidney shaped nuts grow at the end of the cashew apple and their rich creamy texture when processed creates the perfect texture for the sweet and healthier alternatives  that raw cakes and desserts deliver. The cheese makes a wonderful dressing when blended with turmeric, macadamia oil and lime. Or rubbed through kale and dehydrated for those tasty but pricey store … [Read more...] about How to make cashew cheese
Zucchini noodles, sea vegetables, nuts and seeds
This living salad is one of the highlights of my Surf Spa Food menu and was first published on this website in November 2012. In this episode of HealthtalksTV above Dr. Nat Kringoudis and I talk about the healing properties of sea vegetables. Here's a excerpt from my book The Healing Feeling which you can buy here. Sea vegetables have long being a source of great healing properties in the East since 3000 B.C., and now contemporary cuisine has begun to embrace these mineral rich marine algae … [Read more...] about Zucchini noodles, sea vegetables, nuts and seeds