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25.01.2022 Autumn is here, which means it’s getting closer to porridge time. This was a few days back when it was rainy. There is just something so comforting about a warm bowl of oats when it’s a little cold and rainy... anyone else with me?? This was simply; 1 cup oats 1 tsp chia seeds... 1 tsp flax seeds 1 tbsp @tropeaka vanilla protein (makes it so creamy and sweet) 1 1/2 cups milk (I like mine not too thick so adjust your milk as you like it) Toppings; Sliced banana Almond butter Stewed raspberries Chocolate chips This was the most delicious topping combo!! @ Byron Bay, New South Wales

25.01.2022 About time it stopped raining now...? Making all the curries and Dahls to soothe the post summer blues! Is summer over already!? I won’t accept it! Haha Anyway, here’s a recipe for you - Red Lentil and Sweet Potato curry. Ingredients;... 1 brown onion 4 garlic cloves 1 tsp cumin seeds 1 tsp black mustard seeds 10 curry leaves (optional) 1/2 tsp chilli flakes (optional) 1 tsp turmeric 1/2 tsp garam masala 1 tbsp curry powder 1 tbsp tomato paste 1 cup red lentils 2 - 3 cups water 1 can coconut milk 1 large sweet potato 1 tsp sea salt (more to taste) Black pepper to taste Fresh lime Directions; Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy. Begin with dicing the onion and mincing the garlic. Heat 1 tbsp ghee/oil in a large pot on medium-high heat. Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt. Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally. Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime. Serve with some brown rice, coconut yoghurt and spring onions. See more

25.01.2022 All summer long... VEGGIE RICE PAPER ROLLS WITH SPICY SATAY For the Rolls... Ingredients; Rice noodles Beetroot Red cabbage Carrot Mint Coriander Mango Rice paper DIRECTIONS; To prepare the veg; Shred the beetroot, cabbage and carrot. Prepare the noodles to packet instructions. Slice the mango into strips. Then wet the paper, place on a damp tea towel, place the filling at the bottom of the paper, add in your herbs. Then I like to fold the sides in, then the bottom up and roll. Slive in half. Top with some extra herbs, sesame seeds and a wedge of lime. For the Sauce; 1/4 cup peanut butter 1 tbsp tamari 1 tsp sesame oil 1 tsp miso paste 1 tbsp sriracha 1 tbsp maple syrup 1/4 cup water Juice 1/2 lime 1/4 tsp chilli flakes (optional) DIRECTIONS Pour all ingredients expert water in a small saucepan over low heat and stir to combine. Gradually add water until you reached your desired consistency. Take off heat and serve. See more

21.01.2022 Salted Snickers Bar These really do speak for themselves... INGREDIENTS Base- 3/4 cup @pana_organic salted cashew butter (alternately you can sub for any nut butter you like just add in 3 tbsp maple syrup)... 1 cup coconut flour 1/4 cup coconut oil 1/2 tsp sea salt Caramel layer; 1 1/2 cups medjool dates (approx. 8x large dates) 1 cup coconut cream (hard stuff on top of the can) 1/2 tsp sea salt 1 tsp miso 1/2 cup peanut butter 5 tbsp coconut oil Roasted peanuts (approx 1/3 cup) 300g dark chocolate DIRECTIONS; Line a brownie pan with baking paper. Place the nut butter and oil into a bowl and whisk until combined and smooth. Gradually add in the coconut flour stirring as you go until its thickened up. Mix in the sea salt. Pour the base in an even layer in the pan. Top with some roasted peanuts. Place in the freezer whilst you make the caramel. For the caramel, add all ingredients except coconut oil in a high speed blender and pulse on high until smooth, slowly add in coconut oil until mixed in. Pour the caramel over the base, top with some more roasted peanuts. Place back in the freezer for 1 hour or until caramel has set. Melt the chocolate on a double burner (this is a pot of boiling water on medium heat, with a heat proof bowl on top, not touching the water). Cut the bar into slices, then with a fork dip the snickers into the chocolate making sure its fully coated and let cool on baking paper. I like to double dip mine in the chocolate again, but this is totally up to you. Once first or second layer is cooled drizzle with a little more chocolate and top with some flaky sea salt. See more

20.01.2022 The celebration cake. My go to cake to make for my loved ones special day, or another day that is coming up this month this cake will sure impress the one you loved this Valentines day!! INGREDIENTS Base; 1 1/2 cups almonds... 1 cup medjool dates 1/2 tsp vanilla 1/2 tsp sea salt 2 tbsp cacao Chocolate layer; 1 1/2 cup soaked cashews* 1/2 cup coconut cream* 1/4 cup maple Vanilla 1/4 cup cacao @tropeaka 2 tbsp cacao butter Raspberry layer; 1 1/2 cups cashews 1/3 cup maple 3/4 cup raspberries 1/2 tsp vanilla 1/4 tsp sea salt 2 tbsp cacao butter (melted) Directions; Place almonds into the food processor and pulse until roughly chopped (but still a bit chunky), add in the rest of the ingredients and pulse until combined, and it sticks together with your fingers. Press down the base into the cake tin in an even flat layer. Pop into the freezer whilst you prepare the next layer. Place all ingredients for the choc into a high speed blend and blend on high until smooth. Pour over the base into an even layer. Place back into freezer for at least 30 minutes. Place frozen berries (a little extra so you have have some for the top) in a small pot over low heat until dethawed and turned into a sauce consistency. Using double boiler method melt the cacao butter. Then place all ingredients into a high speed blender and blend on high until smooth. Pour over choc layer in an even layer. Dollop bit of the raspberry sauce and with a toothpick of a knife swirl it around to create the marble effect. Place back into freezer for 2 - 4 hours to fully set. Then place in the fridge until ready to serve. Top with some fresh berries and enjoy! See more

17.01.2022 Weekend breakfast tacos with all the trimmings! What are your favourite condiments? At the moment I’m loving coconut yoghurt and hot sauce - balances each out and tastes so delish! Ingredients; 1 spring onion 1/2 red chilli (optional)... 1/2 block tofu 1 tsp harissa paste 1/4 tsp turmeric 1/2 tsp smoked paprika 1/2 tsp sea salt 1/2 tbsp nutritional yeast 1/2 tsp maple syrup For the rest; Corn Tortillas Beetroot sauerkraut Fresh rocket Coriander Sliced Avocado Coconut yoghurt Jalapeños Hot sauce Directions; Dice the spring onion and chilli if using. Heat 1 tsp oil in a pan. Once hot add in the onion and chilli for 2 minutes, stirring occasionally. Crumble the tofu into the pan with your fingers. Add the in the rest of the ingredients and sauté on medium-low heat for about 10 minutes. Heat the tortillas to packet instructions (I love to do mine on the stove top on an open flame - it makes them a little charred). Assemble the tacos and enjoy!! See more

16.01.2022 Ingredients; Tempeh; 1 block tempeh 1 tbsp teriyaki 1 1/2 tbsp tamari... 1 tsp honey 1 tbsp sesame oil 1 tbsp rice wine vinegar 1 tsp miso 2 tbsp sesame seeds Satay; 1/4 cup peanut butter 1 tsp minced ginger 1 tbsp tamari 1 tsp rice wine vinegar 1 tsp sesame oil 2 tsp coconut sugar (or desired sweetener - maple/honey) 1 tsp sriracha (optional) Juice 1/2 lime 1/4 - 1/2 cup water Bowl; Brown rice Edamame beans Carrot sliced into ribbons. Pickled ginger/onion Avocado Directions; Mix all the tempeh sauce ingredients into a shallow dish. Slice the tempeh into strips and marinate for 2 hours/overnight or place in the oven on the lowest heat for 30 mins. Whisk all the satay sauce ingredients except water in a small pot over low heat, slowly add water but by bit until you reach the consistency you like. Take off heat. Prepare the rest of the bowl ingredients. When tempeh is done, take each slice and coat in sesame seeds, (reserve liquid) . Place back in the oven and bake on 180C for 30 mins, flipping them halfway. I love to mix the marinating liquid with the brown rice for some extra flavour, or you can drizzle over the top. Assemble in your @coconutbowls and enjoy!! @ Byron Bay, New South Wales

16.01.2022 The perfect weekend lunch/dinner... Mexican Jackfruit Bowl with Coriander Lime Cream. INGREDIENTS For the Jackfruit; 1 can jackfruit (2 cups)... 2 tbsp tomato paste 1 brown onion 2 garlic cloves 2 tsp smoked paprika 1 tbsp coconut sugar 1 tbsp tamari 1/2 tsp chilli flakes (optional) For the rest of the bowl; 1 cup cooked brown rice/quinoa 1 cup chopped lettuce Grilled corn, chopped tomato & coriander Shredded cabbage & carrot (massaged with lemon, olive oil & salt) Guacamole CORIANDER & LIME CREAM 2 cups cashews (soaked) 2 cup coriander Juice 1 lime Zest 1 lime 1 tsp Apple cider vinegar 1 tsp sea salt 1 tbsp nutritional yeast DIRECTIONS FOR THE JACKFRUIT; Dice up the onion & garlic, saute in pan on medium heat with dash of oil/ water until soft. Add in tomato paste, paprika, coconut sugar and stir. Add in jackfruit and tamari and let simmer on medium heat for 10-15 minutes. For coriander cream; Simply add all ingredients into a high speed blender and blend until smooth. Taste test and adjust accordingly. Assemble bowl... where the fun really begins See more

10.01.2022 I’ve been having a serious craving for smoothie bowls at the moment, especially with some homemade granola and nut butter on top! Also picking up local dragonfruit on the side of the road was a perk for this one!! PINK PATAYA SMOOTHIE BOWL Ingredients; 1 pink dragon fruit (1 cup frozen dragon fruit)... 1 frozen banana 1 medjool date 1 tbsp peanut butter 1/4 - 1/2 cup milk / coconut water Directions; Place liquid in a high speed blender first then all the rest of the ingredients. Blend on high until smooth. Pour into your favourite @coconutbowls and serve with some passion fruit/nut butter, crunchy granola and fresh berries. See more

09.01.2022 LEMON COCONUT BLISS BALLS These little balls are sweet but tart and coconuty - the most perfect combo. These taste like lemon pie, but so nutritious and full of healthy fats and protein! Ingredients; 1 cup desiccated coconut... 1 cup cashews 3 tbsp lemon juice 1 tsp lemon zest 2 tbsp coconut oil 4 tbsp maple syrup 1/2 tsp vanilla paste 2 tbsp coconut cream (the hard stuff on top of the can) Directions; Place all ingredients into a food processor and pulse on high until the dough begins to form a ball. The mix will be very sticky and wet. Place it into a bow and chill In the fridge for 1 hour. When chilled, you can start rolling them into balls. I like to use a tbsp measure or cookie scoop to get even sized balls. Roll them in some dedicated coconut and enjoy! Store in the fridge. See more