Posts in Editor's Picks
Lotus Root Chips with Matcha Salt
  Photography by  Elisa Watson . Styling by  Kate Bradley  (Kenkō Kitchen) &  Elisa Watson .

Photography by Elisa Watson. Styling by Kate Bradley (Kenkō Kitchen) & Elisa Watson.

This recipe is inspired by something I had on a recent trip to Japan where we went to a 7 story restaurant that our local Tokyo friend had taken us to. The first thing he ordered from the menu which was written completely in Japanese (so lucky we had him there!) was this dish - fried lotus root chips with matcha salt. My mind, even when he said it, got completely blown, and when I actually tasted it I knew it was absolutely magnificent and something I just HAD to recreate for you guys. Lucky for me (and for you) this dish is super super simple and can be done in as little as 15 minutes! It is the perfect snack to have with drinks, to serve up for kids as a side replacement for chips and is just perfect as a gourmet nibble.

The other amazing thing about this dish is the pure amount of health benefits that the lotus root (and matcha) hold. Lotus root, which has long been used in Asian cooking is known for improving digestion, reducing cholesterol, lowering blood pressure, boosting the immune system, helps in preventing numerous forms of cancer, balances mood, can help in relieving depression and increases blood circulation. The lotus root has a potato like texture which makes it perfect in stews, soups, curries and of course for making chips! 

In other super exciting news it is now only two sleeps until the Australian release of my cookbook officially hits shelves in stores around the country! It is completely bizarre to think that I will be able to walk into a store and see my book sitting there and I swear it's still not real! I keep having to pinch myself! I am so excited and nervous to see what you all think of my first cookbook and I cannot wait to see what you cook up first! The cookbook will be available at all good retailers across Australia including Readings, David Jones, Angus & Robertson and in many other shops and cafes! If you're not able to pick up a copy in person you can however order the book from Book World, Book Depository, Booktopia, Amazon, Random House NZ or Angus & Robertson online to name a few! So excited!! 

Until then please enjoy this delicious recipe and don't forget you can stay updated on my Instagram or Facebook for more information on the cookbook! xx


Serves 2-4
Prep time: 5 minutes
Cooking time: 10-15 minutes

Ingredients
1-2 large lotus roots
2 tbsp coconut oil (plus a little extra if needed)
1 tbsp matcha powder
1/4 cup sea salt or pink salt flakes

Method
Cut your lotus root(s) into 1/2 cm thick pieces. Place into a fry pan with the coconut oil and fry for 5-10 minutes until golden on each side. Once golden, remove from heat to avoid burning and place onto some kitchen towel to remove any excess oil.

For the salt, simply mix the matcha powder into the salt flakes until combined.

Then it's time to dip the crunchy delicious lotus root chips into the green salt and enjoy immediately!

The Ultimate Vanilla Coconut Sundae
  Photography by  Elisa Watson.

Photography by Elisa Watson.

I hope you have all enjoyed your weekend and are feeling as good as you can on a Monday! Are you ready to kick this weeks butt and do something you're proud of? I hope so! For now I present to you a little treat to take those Monday blues away. It is a recipe for one of my all time favourite desserts, which is just as delicious as it looks. 

The recipe is for a sundae, and this sundae is THE ultimate, and I am not just saying that because it is my recipe - I'm saying it because it actually is! This sundae is an absolute dream in your mouth and will have all your taste buds screaming for more. Beginning with a smooth and creamy vanilla ice cream which is then made complete with a beautiful berry compote sauce and some insanely moorish caramelised maple nuts. You could serve this up to anyone and completely win over their heart. Not only does it look and taste beautiful, but it also can be made from start to finish within half an hour! 

This recipe is completely dairy, refined sugar and gluten free. It is a heavenly vegan treat and it's practically the healthiest thing you'll ever eat. Right?? Maybe not, but it is packed with good fats and is a perfect alternative to your regular (quite harmful) dairy and sugar laden sundae!

Make sure you stay tuned to the website this week as I will be launching the information and tickets to my first ever cooking classes which will be held in Melbourne this coming October!

Now without further ado, please enjoy this decadent dessert, and I'm sure it is something that you will create it again... and again... and again...


Serves 4

Vanilla Coconut Ice Cream

Ingredients
800 ml coconut cream* 
125 ml (1/2 cup) rice malt syrup
1 tbsp maple syrup
2 tsps vanilla paste or 2 vanilla beans (scraped)
pinch salt

Method
Place all ingredients into a blender and blitz until smooth. 

Transfer the mixture into an ice cream maker and churn for 15 minutes or until frozen.

Remove from ice cream maker into a container and set aside in the freezer. You can make this in advance, just be sure to remove the ice cream from the freezer 5-10 minutes before serving to make for an easy scoop!

Berry Compote Sauce

Ingredients
2 cups frozen berries
2 tbsp xylitol or stevia
1 tsp vanilla essence
1/2 tbsp rice malt syrup or raw honey

Method
Place the berries, sweeteners and vanilla into a small saucepan. Leave on a low heat for 10 minutes stirring occasionally. Once thickened, remove from heat and set aside.

Maple Roasted Nuts

Ingredients
1 cup raw mixed nuts (I use 1/2 cup cashews 1/2 cup macadamias)
2 tbsp maple syrup
1/4 tsp cinnamon
1/2 tbsp coconut sugar
good pinch salt (don't skimp on this!)

Method
Preheat your oven to 180°C (356°F) and line a baking tray with grease proof paper.

Place your nuts onto the tray and sprinkle over the maple syrup and cinnamon. Using a spoon mix the nuts until coated in the maple syrup. Spread evenly over the paper and then sprinkle over the coconut sugar and a good pinch of salt.

Place tray into the oven to cook for 5-10 minutes or until golden, turning once half way through. Be sure to keep an eye on your nuts so as they do not burn as some ovens may be hotter than others!

Assembling of the Sundae

To assemble the sundae simply place some berry compote at the bottom of four small glasses. Place in a scoop or two of the ice cream, another small drizzle of the berry sauce and top with the roasted nuts. Enjoy!

Avocado, Kale & Sesame Miso Soba
  Photography by  Elisa Watson , Styling by  Kate Bradley  for  Nourish Magazine  May/June 2014.

Photography by Elisa Watson, Styling by Kate Bradley for Nourish Magazine May/June 2014.

I think it's easy to see that I love soba. They are such a simple (and delicious) noodle which can create a fabulous dish in minutes. This is one of my ultimate favourite lunch time meals. It's super super quick to make and it not only is it delicious it's also got all my favourite elements: leafy greens, good fats, a fermented component and a little bit of protein.

This is a great dish to whip up before work or school when you know you have no time but don't want to have to have to buy some junk on your lunch break. Or when you come home and really don't feel like cooking, it is so quick you will hardly even notice you turned on the stove!

This recipe is part of my "Good Food for Busy People" spread in the May/June 2014 issue of Nourish Magazine. Available for purchase from Coles, Woolworths and news agencies. 


Serves: 2

Ingredients
150g soba noodles
1/2 avocado
1 tbsp miso paste
1 tsp tamari
1 tbsp sesame oil
3 large kale leaves
2 tbsp toasted sesame seeds

Method
Cook the soba noodles in a pot of boiling water. Once tender drain noodles and run under cold water.

In a bowl mash the avocado and add in the miso paste. Mix together.

Add in the noodles with the tamari and sesame oil and mix until all noodles are coated.

Shred the kale leaves and then steam for 1 minute before adding into noodles. Mix in with the sesame seeds and place in two noodle boxes.