Rockin’ Women Wednesdays – Simone Baldwin
Well here is a woman after my own heart. Imagine my joy when I stumbled across this goddess! Like a sister from another mister, Simone and I have found each other through our online newsletters. She’s been based in Jakarta for ten years and recently moved back to Melbourne. We are blessed to have mutual friends and this is always a blessing when it comes to new friends. I hope you’ll enjoy her great story and please join us in Melbourne on Feb 21st for The Secret Life of Food Masterclass.
Simone Baldwin is a wine specialist and a certified raw food chef. Her love of wine began in the 90’s when her family established a vineyard in the Yarra Valley, Australia, where Simone’s passion for the vine was born. The last decade has seen her working alongside many famous and top names in winemaking whilst travelling the wine world from her base in Jakarta, Indonesia where she worked with a premium wine importer
In 2009, a switch to a plant-based diet gave her a dramatic shift in energy and well-being, inspiring Simone to create a lighter, healthier and more energy sustaining approach to eating and drinking. In 2013, she qualified as a Raw Food Chef and Instructor by the leading educator in raw cuisine, Living Light Culinary Institute located in California.
Today, Simone is based in Melbourne, Australia and her company Healthy, Gorgeous & Tipsy, inspires and educates people around the pleasures and benefits of incorporating delicious raw food into one’s diet without giving up a great glass of wine. Simone’s wine knowledge coupled with her passion for healthy living and a busy, modern lifestyle invites you to flirt with the raw food world while also celebrating an energetic lifestyle of fine wine and feeling vibrant. She believes that great health is a choice, to be gorgeous is your birthright and there is always room for some tipsy time and fun.
A special announcement! We are honoured to have Simone joins us as a special guest in Melbourne on Saturday 21st for The Secret Life of Food where she will present a selection of her luscious raw desserts. Buy Now
A few questions for Simone
- What’s your survival food when you’re on tour, travelling or working late in your business?
Great question! When I am travelling and have to taste wine from morning until evening, I travel with a Personal Blender (Tribest) along with pea protein powder (Think Vitality Nutrition), Chia Seeds and Spirulina. I take a banana or an apple from the hotel buffet and add water to this mix. It’s a version of a green smoothie without the fresh greens but it is packed with super food.
- What’s your healthy go-to comfort food – either at home or in a restaurant?
I would have to say Quinoa. It never disappoints. I feel nourished and full while also feeling healthy. I add it to just about everything from salad to casseroles to omelettes.
- Do you have a secret remedy that keeps either your voice / mind / body in shape?
Yes! I drink 1 litre of Green Smoothie every day. It always contains a mixture of green leaves such as kale, cos, spinach and chard along with Spirulina, Pea Protein Powder, soaked chia seed and ½ a frozen banana. It will sometimes be mixed with water, coconut water or almond milk depending on what I have in stock. It is the one part of my diet, which I do not negotiate. I believe that this daily dose of liquid greens is part of the reason my broken sacrum healed so quickly in 2014 from a bad car accident. I doubled the protein content and drank this diligently every day and my surgeon said that he had never seen a patient recover so quickly and so strongly.
- What’s the most obscure rider or patron’s request you’ve ever heard?
I have heard many doozeys over the years while living in Asia. One young wine bar server who I used to train, would often confuse the champagne brand, Billecart-Salmon with Billecart-Sardine.
A recipe from Simone
Raw Cherry Ripe Slice
Prep Time: 20 mins. Serving: Makes 12 slices
Equipment: Food Processor and Blender, Shallow baking tray or dish
1 large beetroot / 2 medium, grated
¼ cup dates, soaked 20 minutes to soften ½ cup red currants
½ cup dried cherries
¼ coconut nectar / rice malt syrup
1 cup Brazil nuts, pre-soaked 4 hours
2 cups desiccated coconut
¼ cup raw cacao powder
½ tablespoon ground psyllium
- Process all ingredients in a food processer until a fine consistency is reached
- Press the mixture into a shallow baking dish or tin and freeze for 20 minutes while you prepare the icing
½ cup cashew nuts, pre-soaked 6 hours
¼ raw cacao powder
¼ coconut nectar / rice malt syrup
½ teaspoon tamari
½ teaspoon lemon juice
50 grams or raw cacao butter or 1 tablespoon coconut oil (cacao butter will make it rich and creamy)
- Using a small saucepan over a very low heat, gently melt the cacao butter or coconut oil. This won’t take very long so keep an eye on it
- Take off the heat to cool for a few minutes then using the food processor or blender, combine butter / oil with the remaining ingredients until the texture is smooth
- Remove the base from the freezer and ice the top then place the finished slice in the fridge for 10 minutes or until the icing has set
- Decorated with crushed nuts of your choice or leave as is
Thinking about opening a raw food cafe or other food based business?
Are you buying or leasing? Is it an established business, a non-going concern, repurposing an existing building or building from scratch? Food safety is far from an engaging topic, however it is of fundamental importance that you have an understanding of the legislation and legal requirements associated with opening a hospitality business.
This module of the Whole Happiness Academy will help you establish your goals and task lists for setting up a food based business. All of these scenarios require communication with the local council. It is highly recommended that you get them on-board from the very beginning as it can save valuable time and money. As legislation can change at any time.