Posts in SnacksDrinks
Rainbow Juice Trio
  Photography by  Elisa Watson .

Photography by Elisa Watson.

In Melbourne it was like a switch turned from beautiful sunny weather to blustery, rainy and freezing cold winter weather. Those of you down under will know that Melbourne has notoriously bad winters where it is far from being a beautiful snowy wonderland like Europe and North America but instead we more so get rain sleeting in your face thanks to high gust winds. This year it took no time for so many of my friends, family, colleagues and even myself to come down with a nasty flu or cold. As soon as you hear the sniffles happening in the office or see those watery eyes appear you just know you're in the danger zone! To help give my body some extra quick nutrients I pulled out the juicer and started throwing in one-two juices per day alongside my normal meals. 

Today I thought I would share a few of my new favourite juice recipes which have been getting a workout in my kitchen which I hope you will enjoy making in yours too!


Spicey Green Juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
1 green apple
1 green chilli
4 kale leaves
2 sticks celery
1 lemon
1 cucumber
1/4 iceberg lettuce
handful mint

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

 

Orange inflammation fighting juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
3 carrots
3 oranges
1/4 pineapple
1 finger turmeric
2" piece fresh ginger

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

 

Purple roots juice

Serves: 2 | Prep time: 5 minutes 

Ingredients
2 carrots
1 beetroot
4 red cabbage leaves
1 lemon
1 green apple
1 cucumber
1" piece fresh ginger

Method
Chop all ingredients and feed through your juicer. Pour into glasses over ice and enjoy!

Healthy Easter Recipe Favourites

I cannot believe Easter weekend is already upon us when it feels like New Years was just yesterday. This year seems to be flying past at a rapid rate! Today I present you with a collection of recipes I featured on the Kenkō website throughout last year to help keep your Easter weekend as delicious as possible! It can be hard seeing everyone biting into fluffy hot cross buns and delicious Easter chocolate treats when you're coeliac, living with intolerances and allergies or trying to eat healthy. For me, now being coeliac and lactose intolerant, I know that it is particularly hard as I can't even sneak a gluten treat as I will just get sick! Here below are some of my favourite chocolate recipes I know I will be creating this weekend to help keep me from FOMO (fear of missing out). From Hot Cross Buns, Raw Ganache Cakes, Ice Creams to Bliss Balls I hope you find a little something among this list to make this weekend special! 

I wish everyone has a safe holiday weekend filled with family, friends and chocolate! Make sure you take a moment for yourself to rest, relax and enjoy yourself! xx
 

hotxbuns

The first recipe, which is one of my absolute favourites to make all throughout the year is my Rosemary & Chocolate Hot Cross Buns. These are gluten free, refined sugar free and are totally beautiful. Cut them in half, pop them in the grill and put on a smear of coconut oil and you have yourself one insanely delicious treat!

Find the recipe here...

chocganache

A delicious Raw Chocolate Ganache Cake is something that is hard to go past - especially if you have guests coming over this weekend! The perfect chocolate indulgence which tastes just as good as it looks...

Find the recipe here...

icecreams

These Double Chocolate Ice Cream Sandwiches are the best chocolate treat to create as a delicious Easter dessert. Not only are they fuss free to make but they are also an absolute winner to serve up! Keep any leftovers in the freezer as a little go-to treat when you're craving that little bit of chocolate!

Find the recipe here...

If you're more of a Chocolate Coated Popsicle fan than a Ice Cream Sandwich Fan then this is the recipe for you. To make these a double chocolate treat simply add in some extra cacao into the ice cream mix and you have yourself a delicious double chocolate ice cream!

Find the recipe here...

Not only are these bliss balls super quick to whip up, but they are also very easy to mould into any shape you please. If you want something to replace the Easter eggs try whipping up a batch of these. Simply use an easter egg mould to shape them or even shape them by hand into little egg-like shapes. For an extra chocolate hit try melting some of your favourite raw chocolate and dipping these balls in. Simply then pop them into the freezer and wah-lah within minutes you will have set little very healthy easter eggs!

Find the recipe here...

burgers

The next recipe I share with you is the recipe for my Sweet Potato Rosti Garden Sliders which are tiny little mushroom burger gems with a delicious sweet potato rosti. You can play around with what you fill these with, you can put in some micro greens, herbs and let's face it any salad vegetables or sauce you're feeling like. For me I love these with the red onion relish and a little bit of greenery! This is a little savoury treat as let's face it after all the chocolate recipes above, your body will be feeling like something savoury to balance that out!

Find the recipe here...

All photography above by Elisa Watson for Kenkō Kitchen. Styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

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!

Turmeric, Banana & Chai Thickshake
  Photography by  Elisa Watson .

Photography by Elisa Watson.

Another Monday is here and so along with it comes another beautiful recipe! 

This drink is a truly delicious and nourishing treat that is so thick you might be safer to ditch the straw and pick up a spoon instead. This drink is my go-to afternoon smoothie on those days where you just need something calming and delicious. It's creamy, energising and super super good! There is something about the combination of chai and banana which goes so well together and provides such a mood boost (in my opinion). This little beauty has all the ingredients you need to thank your body. It contains anti-inflammatory turmeric, the blood sugar level regulator cinnamon to provide you a steady release of energy throughout the afternoon or morning then it's also got cardamom, a dollop of raw honey (or coconut sugar for my vegan friends) and ginger to sooth the stomach and get the digestive system flowin'. 

I completely adore this drink and it fills my belly up with complete nourishing happiness. Make this drink and take a moment to enjoy, relax and zen out!


Serves 1
Prep time: 5 minutes

Ingredients
1-2 frozen bananas
1/2 tsp ground turmeric
1/2 tsp cinnamon (plus extra to sprinkle on top)
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 heaped tsp honey or coconut sugar
1 tsp black tea
1/8 tsp black pepper
1/8 tsp sea salt
1 clove
1/4 star annise
OR
alternatively just add in 1/2 tbsp wet chai mix!
small handful ice
1 - 1 1/2 cups plant based milk (such as oat or almond milk)
1 tbsp coconut milk/cream

optional - 1 scoop vanilla protein powder

Method
Add all ingredients into a blender and blitz to combine. Once smooth (about 1-2 minutes depending on your blender), pour into a glass and enjoy immediately! 

Peanut Butter & Chocolate Chip Chia Cookies
  Photography by  Elisa Watson .

Photography by Elisa Watson.

It is the first day of Spring here in Australia and I couldn't be happier! The tulips are out in my garden, the blossoms are starting to appear in the streets, the sun has been out and the weather is slowly warming up. I am sorry to my friends where you have just experienced last day of summer for the year and are heading into Autumn - although Autumn rules, as do the leaves, the sweaters and the food so I wouldn't be too sad! 

Today I present you a biscuit which in my opinion is the best thing in any season and at any time of the year. They are very easy to whip up, they are the most delicious and will have you totally in love as they melt in your mouth. These little beauties are perfect for the lunch box or enjoyed with a cup of coffee or tea (or dare I say it a glass of creamy nut mylk!). They are super crunchy on the outside and soft in the middle - something quite rare and hard to achieve when making plant based cookies! 

Not only are these bad boys vegan, but they are also refined sugar free and gluten free. So what are you waiting for? Do yourself (and your family, friends and colleagues) a favour and get a batch of these in the oven!


Makes around 40 cookies
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients
1 1/2 cups buckwheat flour*
1 cup brown rice flour
1 cup almond or hazelnut meal
3/4 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup plant based milk (such as soy, oat, almond)
1/3 cup peanut butter or almond butter
2 tsp vanilla paste
1/2 cup dark choc pieces

Method
Preheat oven to 180ºC/350ºF.

In a stand alone mixer (or just a bowl if you do not own one) add the flours, almond/hazelnut meal, coconut sugar, baking powder, salt and chia seeds. Mix the ingredients together until combined.

Add in the coconut oil, plant based milk, peanut butter and vanilla paste. Mix for 2-3 minutes or until a dough has formed. Add in the dark chocolate pieces and mix for a further minute.

Roll out 1 heaped tsp of dough at a time and place onto a lined baking tray - leaving a small gap between cookies. Bake in the oven for 15 minutes (or until cookies are golden), rotating your tray half way through. You may have to do the cookies on two trays as it makes a lot!

Remove from the oven and allow to cool - even if you want to sneak a cookie whilst they are warm, please let them sit for 5 minutes to ensure they have crisped up before you do!

Once completely cooled store in an air tight container for up to 5 days, that is if there is still some left!