Another Monday morning, another week ahead of us! Now I know I am not the only one who says things like "as of Monday morning I will be starting (insert resolution here)". For those of you who are starting weight loss resolutions, get fit resolutions, feel better in your clothes resolutions or most important get healthy resolutions here is a recipe for you.

Though I love porridge, it's definitely come to that time of the year where I am swapping my hot bowl of goodness for a cold pressed juice or blended creation. Smoothies are so quick to whip up on spring/summer mornings and there are so many delicious combinations. SO to kick start the smoothie season, I thought I would share one of my favourite combinations. This one is packed with a whole heap of metabolism boosters so you can feel on your way to your most comfortable summer body - whatever size or shape that may be! I know I am no size 6, and my bikini body will never rival that of Miranda Kerr's, but hey, I am healthy, I am happy and I embrace the curves I was given!

Ingredients
1 tbsp matcha powder
1/2 tsp cinnamon
1/2 cup blueberries
handful raspberries
small handful blackberries
1 tsp apple cider vinegar
almond milk
1 banana
1/4 avocado
1 tsp almond butter
1 tsp psyllium husks

 you can also add:
handful spinach/kale
tbsp coconut yoghurt
honey
hemp seeds
ice
 
Throw all your ingredients in a blender and whizz up until thick and smooth! Top with bee pollen, hemp seeds or your favourite raw granola. Too easy and very delicious!

Photography by Elisa Watson.

Ingredients
Serves 4

For The Soup
1 head Cauliflower
1 head Brocollii
2 Leeks
1 Brown Onion
3 Cloves of Garlic
Olive Oil
1L Vegetable or Chicken Stock
1 tsp Thyme
1/2 tsp Marjoram
Good pinch Chilli flakes
Salt + Pepper
1/3 cup Quark or 1/4 cup coconut cream if vegan
1/3 cup grated cheese (such as parmesan) or 3 tbsp Savoury yeast flakes if vegan

For the Sweet Potato Crisps
1 large sweet Potato
Coconut Oil
Salt
Pepper

This soup is almost too easy to make. All you need handy is a steamer, a blender, a soup pot and your oven switched on. First thing you want to do is turn your oven on and preheat it to 180 degrees celcius and line a tray with baking paper. Using a V-Slicer/Mandolin slice up the whole of your sweet potato. Throw it in a bowl with the coconut oil, salt & pepper and toss until coated. Then lay out your slices of sweet potato evenly on the baking tray and pop in the oven.
 
Next we can begin our soup. Break up your heads of broccoli and cauliflower and throw them into the steamer. Whilst your veg is steaming, chop up your onion, leeks and garlic and saute in the soup pot in a splash of olive oil until transparent. Once this is achieved, throw the onion, leeks and garlic in your blender with 500ml (2 cups) of your stock. Blitz until smooth and throw back in the soup pot.
 
Check on your sweet potato chips and make sure you flip them over to get the other side cooked. 
 
At this stage your broccoli and cauliflower should be well and truly steamed. Throw them in the blender now with the remaining stock and blitz again. Throw this into the soup pot with your onion and leek mix and stir.
 
Add in your herbs, spices, cheese/yeast flakes, and cream/quark and season with salt and pepper.
 
Serve with some toasted almond flakes, chilli flakes and your sweet potato chips and you're done. 
 
D-E-LICIOUS!

Photography by Elisa Watson.

The first thing I want to do is apologise for the delays of this weeks post. As some of you may know over here in California my boyfriend and myself had a small disaster - and by small disaster I mean we got our travel wallet stolen with both our passports, drivers licenses, credit cards, student cards, you name it inside. After 2 days of being on the verge of a mental breakdown, ID and cashless, we were this morning very luckily reunited with the travel wallet without money inside (least of our worries) but with our passports still tucked in there! I don't think me and my boyfriend have ever felt such relief. So now I am back in the game and am enjoying my final week in sunny California before I head back home to Melbourne! Melbournians I'll try and bring the weather home with me, but I can't make any promises.
 
NOW enough about my dramas and back to the food!!! Whether it is hot, or cold, I love a good salad. I love pesto, I love edamame (think you've all worked that one out by now) and I love cannellini beans, so basically this salad just ticks every box for me. It is a salad that goes perfect on it's own as a satisfying and tasty meal, and goes perfect paired alongside some protein or more vegetables. This salad is beyond easy to make and the pesto is a nice variation from the plain ol' basil pesto we're used too (really I am not changing it much but hey, any chance I get to squeeze in another vegetable and I'll do it). If you want to beef it up a bit you can also add some sautéed mushrooms, or even just toss in some rocket. Easy, quick, LOVE IT.
 

Ingredients
Feeds 4-5 hungry tummies
 
For the salad
2 cups cooked quinoa
1 cup edamame beans
1 tin cannellini Beans
rind + juice of 1 lemon
bunch flat leaf parsley
olive oil

For the asparagus pesto
1 bunch asparagus
1 bunch basil
1/2 cup pine nuts (lightly toasted) + a little extra for sprinkling on top
1/2 cup sunflower seeds (lightly toasted)
3/4 cup grated parmesan or 1/3 cup nutritional yeast for vegans
juice 1/2 a lemon
olive oil
pinch sea salt & pepper


First thing we want to do is cook your quinoa, and in a separate pot lightly cook your roughly chopped asparagus spears, you only want to very lightly cook your asparagus so don't let them sit in the pot for too long and get all floppy. Once they are nice and tender take them out of the water, run them under the cold tap and place them aside. Do the same with your quinoa once it is cooked, drain it and run it under some cold water and place it in a bowl to the side.

In your oven lightly toast your sunflower seeds and pine nuts until they get a nice golden glow. Take out your nuts and seeds of the oven and set aside.

In a processor, place in all your pesto ingredients and blitz until you get a consitency. Keep adding oil as required. As I have some Euro in mean I am going to go ahead and say the more the better, nothing worse than a dry crumbly pesto.

In a bowl, mix your quinoa, cooked edamame, drained & rinsed cannellini beans, lemon juice & rind along with your chopped flat leaf parsley. Add in 1 tbsp of your pesto at a time with a little bit of olive oil until you're happy with the taste and season with salt & pepper. I end up using almost all of my pesto just because myself and my family are flavour fiends and can't get enough, but I'll always leave a little scrape to have on some sprouted bread or crackers the following day with some avocado and lemon juice (YUM).
 
Top your salad with some flat leaf parsley, a little bit more oil, pine nuts and serve with some lemon wedges.

Enjoy!

Photography by Elisa Watson.

So I am still in California enjoying myself in the sun and eating way too much food - all healthy of course though so it doesn't matter - right? Maybe... But just in case I have been riding the bike my boyfriend bought for me for when I got here (how nice is that!?!?!?) every where I go to burn off the extra treats I have been consuming. I have been feeling very inspired and been getting way too excited by the food here. I can't believe how far ahead of Australia the USA is. Don't get me wrong Australia, we're getting there - but we don't have places the size of Whole Foods dedicated to organic and good produce... Anyone else who has walked into a Whole Foods in the US or UK will agree with me that these are NEEDED in Australia, the small 1/8 of an aisle section we have dedicated to "health foods"  is a joke compared to these supermarkets twice the size of ours but are fully dedicated to what our 1/8 an aisle is. Then there is also Sprouts and Trader Joe's!? C'mon now!! At least give us one! Oh and don't even get me started on the farmers markets here! So much cheap organic produce my wallet has hardly been dented! I am so happy with the way Australia is progressing toward the whole food/clean eating movement at the rate it is, but we still have a long way to go in terms of the products and produce we have available to us. SIGH!

I will be doing a post on my travel findings shortly, but for now enjoy this recipe for my favourite guilt free biscuits! There is nothing like a good biscuit. However most of the time whilst I am nibbling on a biccie I find myself doing the shifty eyes. I'm sure some of you know what I am talking about by the "shifty eyes", you know that look around you as you bite into something naughty - scared that you're going to get caught with sugary crumbs all over your face? Well with these biscuits there is NO shifty eyes, and you don't even feel guilty if you have two (or three) at a time. These ones have me salivating the moment I start getting out the ingredients. I am sure my family can all vouch for how good these babies are too, mainly because if I look in the biscuit tin the day after I have made them I am lucky to find ONE left. They are gluten free, refined sugar free and vegan. PLUS quick to make! Hurray for biscuits!

 
Ingredients
 makes about 16-20 cookies
 
 1/3 cup milk of choice (soy/hemp/almond/coconut)
8 medjool dates
1 tbsp lucuma or mesquite powder
2 cup almond meal
2 inch nob ginger grated finely
1 tsp cinnamon
pinch salt
2 tbsp raw honey or 2 tbsp rice malt
1/2 tsp mixed spice
1/4 tsp ground ginger
1/4 cup slivered almonds
1/4 cup chocolate or carob of choice (chopped roughly to the size of choc chips)
1/4 cup pitted dates

Preheat oven to 180c.
  
Place all ingredients except the almonds, chocolate and pitted dates in a food processor and whizz until relatively smooth and combined. Put mixture into a mixing bowl and place in your slivered almonds, chopped chocolate and quartered pitted dates. Mix with a spoon (or if don't mind some mess - use your hands) until all ingredients are evenly combined.
 
Spoon mixture and roll into a ball and place on a baking tray. Flatten balls down with the back of a spoon or fork and place into the preheated oven.
 
Bake in oven for roughly 15 minutes or until golden. 
 
Sneak a biscuit whilst warm (of course) then let the others cool down on the tray for roughly 10 minutes before transferring to a cooling rack.
 
Keep in a container and enjoy! These family friendly biscuits will not last long, trust me...

Photography by Elisa Watson.

Is it just me or is time flying by super quickly at the moment? Tuesday is here again, and another Tasty Tuesday post is up on The Design Files. This week it's my take on Shakshuka - Easy Baked Eggs. I hope you guys enjoy this brunch favourite as much as me, and decide to give it a go! 

 
I have grown up in a house where it’s basically impossible to not have a huge love of food. My mother’s side is Croatian, and nobody loves and appreciates food the way mediterraneans do. My father’s side were farmers, and my Nanna is an (unofficial) C.W.A. genius who could beat anyone in a cook off.

In particular, my Mum has big a been part of my obsession for great food.  Mum has supported every cooking movement I have made – cleaned kitchens up after me, bought me expensive produce I can’t afford myself (!!), chopped things for me, and even transformed our family backyard into an edible garden, growing everything from orchard fruit to peanuts to a mini corn plantation!  With a Mum like this, there is really is no excuse for me not to cook healthy food, and ensure my family are well fed at home – especially with so much home grown food ready for all my cooking adventures.

Today’s dish is inspired by my Mum and all her beautiful Croatian tomato based dishes I have grown up loving. This meal is ‘clean’. There is nothing processed or nothing to be scared of in here. It’s just super flavoursome.

Shakshuka is perfect for breakfast/lunch/brunch. This recipe serves two people comfortably, but if you’re really hungry just slip in an extra egg each. There is something so warming and satisfying about baked eggs. It’s best eaten piping hot, with the egg yolks running into the rich tomato goodness.  So easy to share and enjoy.
 

For the full post and recipe check The Design Files post here!

Recipe/Food Prep: Kate Bradley/Kenkō Kitchen
Styling: Lucy Feagins/The Design Files
Photography: Eve Wilson

---

When winter hits there is something very, very comforting about stewed fruits and warm desserts. Apple crumble with custard is one of the desserts that ticks all the winter comfort food boxes. However the butter, calorie content and high refined sugar found in the standard version of this dessert will often lead to the winter kgs being stacked on. I decided to create my own vegan, refined sugar and butter free version to avoid this from happening - to fill my own winter comfort food cravings, and to also cater for my families love of puddings.
 
If I said that this crumble and custard wasn't very good I would be flat out lying. Just try it for yourself and see what you think. I can almost guarantee you won't go back to the original after this. 

Some of the crumble topping ingredients: puffed quinoa, rapadura sugar, flaked almonds, pepitas and buckwheat. 

Ingredients
 
For the filling
2kgs organic apples (preferably green and peeled, but you can leave the skin on)*
10 medjool dates
1 tsp stevia
juice 1 orange
1 tbsp coconut oil
 
For the topping
2 tbsp desiccated coconut
1 tbsp coconut flour
handful rolled oats/rolled spelt
1/4 cup flaked almonds
1/3 cup puffed quinoa
1/3 cup pepitas (preferably activated)
1/4 cup caramelised buckinis (or plain activated buckwheat)
2 tbsp rapadura or coconut sugar
1/4 cup coconut oil

For the custard
  1 400ml tin coconut cream
1 tbsp stevia
1/4 cup water
3 egg yolks (or 3 tsp corn flour or egg replacer for vegans)
2 tbsp corn flour
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
optional - 1 tbsp mesquite or lucuma powder for an extra bit of flavour
 

First thing we want to do is make the stewed apples for the crumble. Chop apples up into thick slices or dice depending on how you normally like it. Take out the pits from your medjool dates and chop them into rough 1/4s. Place your chopped apples into a saucepan along with the orange juice, stevia and dates over a low heat. Let the mixture simmer, very occasionally stirring until apples have softened and absorbed the liquid. Take off the heat and set aside.
 
Next it is time to make your crumble! Add all ingredients bar the coconut oil into a mixing bowl and combine. Place your coconut oil into the mixture and rub in with your hands. Once a crumb like consistency is formed, or all ingredients are coated in the oil you're ready to go.
 
Place your stewed apples into a baking dish (or 4-6 individual ramekins) and top with the crumble mix. Pop in the oven and cook until top is nice and golden - normally around 15 minutes.

Whilst your crumble is in the oven it's on to making the custard. Place stevia (I use Natvia for those interested) and water into a saucepan. Bring the water to the boil and take off the heat once the stevia has dissolved.

Place the remaining ingredients (coconut cream, corn flour, egg yolks and vanilla) into a jug or mixing bowl and whisk until combined and smooth - we don't want any lumps!! Add this mixture into the water mix and turn back onto a low heat. Whisk mixture over the heat until thickened and a custard texture is achieved.
 
You can make the custard before hand, just simply make and place in a jug or bowl and cover and set aside in the fridge. Will last a couple of days - but with the way it tastes, it won't last long at all!
 
Once crumble is ready, take out of the oven, serve, dollop on your custard, eat and enjoy!  
 
 *You can also use half pears and half apples if desired! Pears also add a great taste.

Photography by Elisa Watson.

It is that time of week once again where The Design Files have rolled out another one of my delicious and healthy recipes. This weeks edition is my Mexican Fiesta. Mexican food is one of those cuisines that gets every single tastebud going. I think it’s impossible to feel low when eating this food. When done right, it’s so vibrant, fresh and delicious.

I started off like many others, thinking that the food that comes with a fishbowl margarita and sombrero when it’s your birthday is the truly authentically Mexican cuisine. The same goes with the boxed Mexican taco kit you’ll find in your local supermarket – it looks legit, but is very far from the truth!  The real deal is far fresher, and oh so tasty.

This dish may have a lot of components, but each part is so quick to make.  From start to finish this dish be completed in an hour. The maize flour tortillas are a game changer, I simply can’t make mexican without these now. If I see a family member come home with the supermarket bought, wheat based, preservative-filled tortillas, I feel like I’m going to cry.  OK, that may be a little dramatic, but when you can make something so healthy, so fast that is next level tasty, why wouldn’t you?!  So please, if you’re going to make this dish, try your hardest to make the tortillas from scratch, or otherwise (as a last resort) try and find some good quality spelt flour or corn tortillas!  The dish won’t be the same without.
 
I really hope you guys like my take on this favourite as much as I do!

For the full post and recipe check The Design Files post here!
 

Recipe/Food Prep: Kate Bradley/Kenkō Kitchen
 Styling: Lucy Feagins/The Design Files
 Photography: Eve Wilson

---

 Food Styling - Lucy Feagins/The Design Files, Photography - Eve Wilson

Although it is winter in Melbourne, and freezing cold (in my opinion any case) - the sun is still shining! When I see blue sky and the sun shining outside, all I want to do is chill out on a banana lounge cocktail in hand. This recipe below is normally the cocktail that sits in my hand, however at the moment it is enjoyed inside whilst I am rugged up in a jumper, jacket and jeans - not outside in a bikini.
 
This mix acts as a double whammy - you can pretend it's summer whilst also fighting off winter colds. It contains fresh pineapple juice which will give you your awesome Vitamin C dosage, it contains thiamine and Vitamin B6 to stablize your blood sugar levels, boost the immune system and give you some roaring energy. On top of this, it's rich in potassium, promoting kidney health - and helping balance your electrolytes! This spikey haired beauty also acts as a digestive aid, and contains bromelain an anti-inflammatory enzyme. 

Next ingredient, you have the coconut water which again replenishes your electrolytes containing around 15 x the amount of potassium you would find in a regular sports drink! It's also packed with magnesium, calcium, phosphorus, manganese and zinc to help your body run smooth. Plus, who doesn't love coconut?

Then we have Lucuma, one of my all time favourites. Containing 14 essential trace elements such as calcium, magnesium and phosphorus, and being a great source of fibre, carbohydrates. It also contains that wonder for our eyes beta-carotene, as well as B3 and iron. Lucuma has been used as anti-inflammatory, for wound-healing (promoting tissue growth) and anti-aging - Ooh lala. I use Lucuma in a lot of my food. I find it acts as a sweetener and has an almost caramel taste. In other words, it is delicious. It will always be a pantry staple for me.

Ingredients
Serves 2
 
Half Pineapple (organic preferable)
1 cup coconut water
1 tsp Lucuma
couple of mint leaves (bruised with your hands)

Place Lucuma into a jug and then pop in your bruised mint leaves. Juice your pineapple and place into the jug as well as adding the coconut water. Hand whisk the ingredients until slightly foamy on top. Alternatively place all ingredients in cocktail shaker with ice and shake up. Serve in two glasses on top of ice. Decorate with a couple of mint leaves in each glass with a slice of lemon, lime or orange on the side.

Sip, close your eyes and pretend you're in a tropical paradise.

Photography by Elisa Watson. 

So it is that time of the week again and my second Tasty Tuesday edition has just gone live! I am still so mind boggled by the support I have had so far and can't thank everyone enough - especially the TDF team. It has been a real shock how many people have liked and subscribed since I begun this project. All I have ever really wanted is for those around me to be healthy and happy (and well fed) and everyones love and comments have really made me feel closer to achieving this. I never started this website for popularity, or for likes, but merely begun it to share my food with more people, and provide healthy alternatives that are easy to make and create. 
 
This week you can catch my favourite breakfast staple porridge done three ways, and to make it even easier these are all make it the night before versions so there is no excuses for not eating your breakfast!!!!
  

For the full post and the recipes - check it out on the TDF website here! 
 
Hope you guys enjoy!
 

Recipe/Food Prep: Kate Bradley/Kenkō Kitchen
 Styling: Lucy Feagins/The Design Files
 Photography: Eve Wilson

---

Food Styling - Lucy Feagins/The Design Files, Photography - Eve Wilson

My brother is a great athlete and has always inspired me for how much commitment he has to his training - whether that be for hockey, for marathons, triathlons or even an iron man. He is a machine. 6 years ago, in what I thought at the time was the pinnacle of his athleticism he decided to become a vegetarian. A lot of people were sceptical of this, "but you need meat for protein!". Yes meat is high in protein, but so are vegetables. He then later gave up gluten, he very scarcely has fructose and has almost fully given up dairy. My brother stands today more muscular, fitter, stronger and healthier than he has ever been and each day he improves. Vegetables have been his main source of fuel for everything he has competed in - from his multiple iron man efforts, his marathons, triathlons and not to mention his daily runs, weight training sessions, spin training, swims. This is all on top of his hockey training!
 
One dish that my brother does well is mushrooms. He has mastered how to cook this beautiful food. Mushrooms are a good source of protein, as well as containing vitamins C, D, B6 and B12 and minerals such as calcium, iron, potassium and selenium. I think all vegetarians will agree mushrooms are one of our forms of 'meat'. This dish was inspired by my brothers love for big mushrooms, and was created for when we both gave up gluten - but didn't want to give up the burger. Because you have to be crazy if you don't love a good burger! Using two mushrooms as a bun works on so many levels and just seems right. This is good option for those who are looking to lose but don't want to give up burgers, and for the gluten intolerant.

Ingredients
serves 4
 
For the burger
8 large flat mushrooms
1 tin chickpeas
1 large sweet potato
2 tbsp sesame seeds
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2-1 tsp cinnamon
1 tsp turmeric
pinch chilli flakes
salt
pepper
 
polenta/maize flour to roll in
 
 For the guacamole
1 cup edamame
1 avocado
3 cloves garlic
3 tbsp chopped coriander
juice 1 lime
1 tbsp olive/coconut oil
1/4 tsp cayenne pepper
salt

First things first. Steam your sweet potato and once softened place in a mixing bowl with your tin of chickpeas (drained and rinsed of course!). Next, get mashing. You still want it to be quite chunky however so don't make it super smooth!! Then add your sesame seeds, spices and chilli and mix it all up. Don't be put off by the fact the mixture is still kind of like mashed potato consistency (as essentially it is). Add in your salt and pepper to taste. Play around with the spices - your taste buds may like more or less of one or the other so it's all about tasting as you go!
 
When you're ready, grab handfuls of the mixture and pat it into a ball. Roll gently in either polenta or maize flour and place in a fry pan with a dash of oil. 
You have to be kind of careful when flipping these babies - don't be alarm if they squish a bit! The mixture will make around 8 patties - so you can either make yourselves two burgers each (just double the mushrooms needed), or what I like to do is just have an extra patty on the side of my burger.
 
Whilst you're cooking your patties, in another fry pan, fry up your mushrooms again, in a bit of oil until cooked. If you don't have two fry pans - try cooking up your patties first and place them in the oven on around 150-180 degrees to stay warm. Alternatively you can just cook your mushrooms in the oven around 180 with a drizzle of oil - or even have them raw! 

For the guacamole - place all ingredients in a food processor and blitz until smooth!
 
Next all we have to do is assemble. Place one mushroom on your plate - put on your patty, some guacamole and snow pea shoots. I also like to put on a hot sauce with mine and some goats cheese and place your secondary mushroom on top.
 
Enjoy!

Photography by Elisa Watson.

This month I have got the absolute pleasure of being The Design Files Tasty Tuesday featured foodie! This is a HUGE deal for me. When I first found out I was going to be featured I was driving my car (oops..) and started crying with happiness. Not the best combination I'll give you the tip. I had the biggest smile on my face that day, and today I have got that same smile now that the first post has gone live. 

The guys at TDF (Lucy and Lisa) are absolute geniuses - and the website is nothing short of amazing. I have always looked at the Tasty Tuesday posts and ogled the awesome photos just in absolute amazement of what the chefs created and the beauty of the food styling and photographs.

In the first addition to my July Tasty Tuesday feature you can peep my Coconut, Fig & Pistachio Raw Cheesecake and each Tuesday this Month here on another recipe from me will be popping up on their site! I cannot wait for the other posts to go up - and simply cannot thank these guys enough for featuring little me on their blog and thank them for this opportunity.

Thank you to everyone also who has shown there support so far and subscribed. It's so overwhelming! I have not been able to wipe the smile off my face. If I could, I would hug each and every one of you and cook you all delicious things. 

Here are the photos from this weeks post below, and you can catch this weeks full post here. 

Recipe/Food Prep: Kate Bradley/Kenkō Kitchen
Styling: Lucy Feagins/The Design Files
Photography: Eve Wilson

 

Food Styling - Lucy Feagins/The Design Files, Photography - Eve Wilson

This is by far my favourite, easy salad. It takes no time to prepare, it's vibrant and it's delicious. A lot of people shrug salads off as being boring or not being filling and as the Simpsons saying goes - "you don't make friends with salad". This one slaps all those comments in the face. It is a meal in itself, it is so versatile and you feel so good eating it.
 
Ingredients
 
1/2 cauliflower
1/2 big sweet potato
1/4 pumpkin
2 fresh beetroots
1/2 bunch kale
2 tsp turmeric
2 tsp cumin seeds
1 tsp cinnamon
pinch salt and pepper
3 tbsp coconut oil (melted)
1/2 tsp cayenne pepper
drizzle olive oil
1/4 cup goats cheese (or cashew cheese for the vegans)
1/4 cup sprouts
1/4 cup walnuts

Preheat oven to 180 degrees celsius. 

For this salad it's very simple. First thing you want to do is cut up your vegetables into good bite size pieces (not too small as they do shrink when roasted).   Place vegetables in mixing bowl (bar beetroot and kale) and coat with toss with spices and coconut oil until everything is covered. Place vegetables on roasting tray and  then add beetroot to the bowl, cover beetroot with all the remaining spices and oil left in the bowl and then place on tray with the rest of the vegetables. We do these separate as otherwise all the vegetables end up purple!
 
Bake vegetables for approx. 20-30mins until soft inside but crunchy on the outside. They may need a quick turn half way through.
 
Whilst vegetables are baking, chop up kale, place in a bowl and drizzle with olive oil. Massage the leaves of the kale until all are covered with the olive oil. Once vegetables are done place in bowl with the kale and lightly toss - being careful not to mush the sweet potato and pumpkin.
 
Top salad with crumbled goats cheese, salad sprouts and chopped walnuts and you're ready to serve. Ooooh gurl.

Photography by Elisa Watson.