Rockin’ Women Wednesdays – Linda Molloy

In the world of health retreats, you need three things: a glorious location that makes your guests’ jaw drop; a commitment to healing in every department; and a talented Head Chef with a vast knowledge of wholefoods, and kitchen systems. Chef Linda Molloy ticks all those boxes and also possesses a genuine desire to nurture and fulfil the guest experience, which is why she was recently appointed as Cabarita Ocean Health Retreat‘s new Head Chef. Meet Linda.


The Wholesome Tart.

I remember coming home from school to find my father pondering around his vege garden, I would race up and snack on carrots, and radishes straight out of the garden, or in winter I would come home to a delicious artichoke all soft and dripping in butter and lemon fresh from our garden It is this connection with growing our own food that began my journey as a wholefood chef 25 years ago. I love to teach people simple techniques and traditional cooking methods to create a natural gourmet taste which demonstrates eating healthy can be simple and delicious while promoting optimal health. I utilise many traditional approaches to health such as ayurvdic medicine, macrobiotics and Chinese medicinal cooking. Currently specialising in natural gourmet cooking, dairy free, sugar free, gluten free, grain free, including raw food. I am excited to have just recently stepped into the role of head chef at The Cabarita Ocean Beach Health Retreat.

My passion lies in educating people of the benefits of a whole health lifestyle while sharing simple cooking techniques and organised ways of implementing a wholefood lifestyle. My fast survival food would have to be a nori or rice wrap thrown together with left overs quinoa, fresh sunflower sprouts, fava bean tempeh, with lettuce cucumber and my favourite tahini lemon pepper sauce. I always have these ingredients on hand to throw this together to go and this is a common brecky for me when I’m racing out the door.

Favourite food would have to be fresh oysters; I remember when I was 10 years old my parents took me to Yardie Creek way up north WA. It was nothing but a creek in the desert that met the sea with giant red kangaroos hopping on the beach and hundreds of Kauri shells. In the creek I would wander down every morning with a fork and lemon to prize off the biggest fattest juiciest oysters as big as my hand and have a feast.

My secret remedy that always brings me back to focus and is always there for me is my breath. The strangest request would have to be when my son asked me to buy him fish fingers and custard and much to my amazement he dipped the fish fingers into the custard, as he had apparently seen this done on TV and had to try. Find Linda on Facebook here

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Linda’s lentil shepherd’s pie with roasted capsicum cashew sauce

This is a perfectly balanced combination of savoury flavours that can be served hot with steamed greens such as broccoli and kale, or cold with a nice crisp salad. Lentils are a cheap and nutritious source of protein combined with quinoa makes this dish a complete protein that is low in calories, great for weight loss. Lentils are great for diabetics as the high amount of soluble fibre in lentils slows down digestion and absorption of carbohydrates.

1-2 big sweet potatoes chopped for boiling
1 cup of green Lentils – soaked 4 – 5 hours, then cooked with 2 bay leaves and drained, or use a can of cooked organic lentils
2 cups of cooked quinoa
1 onion diced
2 pieces garlic, minced
1 carrot diced
1 cup celery diced
1 red capsicum diced
1 tsp dried oregano, or 1 tbls fresh
½ tsp black pepper
1 tsp sweet paprika
¼ cup of tamari
1 tsp mild curry powder
1 tbls tomato paste
Chopped parsley

  • Boil sweet potatoes until soft drain and mash, add a pinch sea salt.
  • Sauté onions till soft, add carrot, garlic, celery, red capsicum
  • Then add oregano, black pepper, curry powder, tomato paste and tamari and chopped parsley.
  • Cook for a few minutes to mix in flavours.
  • If dry add a ¼ cup of water cook 2 more mins or until liquid soaked in then turn off heat and set aside.
  • In a bowl combine lentils, cooked quinoa, and all other ingredients except sweet potato mash.
  • Mix well and taste, adjust seasoning.
  • Scoop into baking dish press down and spread sweet potato mash on top,
  • Sprinkle with sunflower, sesame seeds and sweet paprika.
  • Bake in moderate oven 180 c for 20 mins

Red Cashew Cheese Sauce

1 cup soaked cashews
1 roasted red capsicum skin removed
1 tsp lemon juice
1 tsp sea salt
1 tbls nutritional yeast (optional)
½ tsp sweet paprika
½ cup soaking water

  • Put all ingredients in blender and whizz.
  • Serve with Lentil Shepherd’s Pie
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