Honey Garlic Cauliflower for Bump & Baby Magazine



  • Half a head of cauliflower, cut into bite sized florets
  • 1 cup panko breadcrumbs
  • 2 eggs, whisked


  • 2 Tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp bouillon or vegetable stock
  • 2 tsp flour plus ¼ cup water
  • 2 Tbsp soy sauce


Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.

Bump and Baby Magazine


Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.



Brown Rice & Kale Bowl

This is pretty much a staple lunch in my house, sometimes I swap the ingredients around a bit depending what’s in the fridge/pantry.  The kids love it, minus the green bits of course, but I try and sneak them in sometimes.  If you cook the kale first it shrinks a bit and doesn’t look so obvious. I also love to add avocado.  And instead of brown rice you can use quinoa or couscous, whatever takes your fancy, or is readily available!

Brown Rice & Kale Bowl

Serves 1

  • 1/4 cup uncooked rice
  • 1/2 cup water
  • 1 tsp bouillon (or dry vegetable or chicken stock)
  • 1 kale leaf
  • 1/4 cup corn
  • 25g feta cheese
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp chia seeds
  • 1 egg
  • parsley to garnish

Bring water to boil and add brown rice and bouillon.  Simmer for 30 – 45 mins, adding more water if you need to.  Keep cooking until rice is cooked and water is evaporated.  Take off the stove, add the kale and mix around.  Tip rice/kale mix into bowl and add the corn, feta and pumpkin seeds, give it a good mix.  Bing shallow pan water to the boil and break an egg into it, turn to simmer and cook until poached to your preference.  Place cooked egg on top of rice mix and sprinkle with chia seeds.  Garnish with parsley.



Miso Dressing

So every day for lunch I have a salad.  I like to get some greens in me plus I’m not a big fan of bread, haven’t been for years.  My theory is that I would rather have more of what’s inside the sandwich and leave the bread out!  I just reckon it’s a big waste of tummy space.

My salads are pretty basic and vary according to what’s in my fridge, but generally they consist of greens (either mescaline, kale, baby spinach etc) with a chopped tomato, some grated cheese, pumpkin seeds, walnuts, sesame seeds and sprouts.  The dressing on my salad is a big part, it has to be super tasty and preferably not from a bottle.

Miso Dressing is a favourite of mine and always put way too much on.  The recipe below should last at least 3 days (or 3 lunches) but I barely have enough left for a second salad!

miso dressing

  • 1 heaped tablespoon white or yellow miso
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon grated fresh ginger
  • 1 small garlic crushed
  • 2 tablespoons sesame oil
  • 2 tablespoons low-fat greek yoghurt

Combine all ingredients into a bowl and whisk until amalgamated.  Toss over salad.




My Raw Cupcake Attempt

Raw Cupcakes

I found this amazing looking recipe on Raw Revive blog, where she made these yummy looking raw cupcakes.  I’ve been wanting to try out cashew cream for a while, it always looks so good.   Anyway, not sure what I did wrong, but the cashew cream wasn’t really “creamy” at all, as you can see from the photos.  I’m determined to get it right and will try again one day, cos they still tasted damn good.

Raw Cupcakes-3

Raw Cupcakes-2

Instead of using the Raw Revive recipe cupcake base, I used my fail safe Nutty Chia Slice recipe for the base, and then used the Raw Revive recipe for the cashew cream topping.  So here’s my version:


  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil
  • A splash of Vanilla Essence if you want

Cashew Cream

  • 1 cup Raw Cashews
  • ½ cup Coconut Oil
  • ½ cup Water
  • 1 teaspoon Vanilla Essence



  1. Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.
  2. Press into a cupcake tins and freeze for about an hour
Cashew Cream
  1. Combine all ingredients in a high speed blender until smooth.
  2. Place cream into a glass container and set for 1/2 hour in the freezer to thicken.
  1. Remove the muffin tin and cashew cream from the freezer.
  2. Place cashew cream into a pastry bag and swirl cream onto chocolate bases in the muffin tins.
  3. Garnish with your choice of raw cacao nibs, nuts, goji berries or coconut.
  4. Keep in fridge until eaten, Enjoy!

Two Birds Eatery in Hamilton for Nourish Magazine

New Hamilton Café, Two Birds Eatery (Next to the Riv Bar in the Clyde Street Shopping Centre) serves up a wide variety of raw, gluten free and vegan foods, with a real focus on clean eating.  Their famous raw cheesecakes are mouthwatering, and their Mango & Raspberry Cupcakes are amazing.

While I was there I had a Matcha latte, apparently the equivalent to 10 cups of green tea nutritionally, I loved it, and felt a definite boost of energy after drinking it!

Jojo, the owner of Two Birds Eatery was studying holistic nutrition when she started up the Café, and it’s been a huge success since the beginning.

I was sent along to photograph the café, food and its funky rustic décor for the Spring 2015 issue of Nourish Magazine.