When asked of the women of influence in my life both now and in the past, it goes without saying that it is family first. My mother (Elizabeth) and two sisters (Dini and Romy) have been an incredible force of love, wisdom, loyalty, friendship and honesty all throughout my life and I have these women to thank for where I stand today. We have a beautiful friendship and love between us and have shared a journey in motherhood too. I feel truly blessed they have guided me so much through this life and that we share so much, including the love of good nourishment.
A recipe for my mum… LEMON AND POPPYSEED CAKE
This recipe carries so many beautiful memories of sitting in a little coffee shop with my mum, scooping the milk from her cappuccino and sharing a small slice of cake too. It’s an old favourite remade with ingredients to nourish… almond, coconut oil, lemon, honey and poppyseeds.
LEMON POPPYSEED CAKE RECIPE
GF : DF : SF : V
1/2 cup (125ml) coconut oil, melted
1/2 cup (125ml) maple syrup
1/2 cup lemon juice (approx 2 lemons)
3 tablespoons lemon zest
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1 cup (100g) almond meal
1/2 cup (80g) gluten free flour
2 tablespoons milk (nut or dairy is fine)
1/2 cup (65g) black poppyseeds
1 cup (250g) coconut or natural dairy yoghurt
1 tablespoon raw honey
1 teaspoon lemon zest
To serve: finely sliced pieces of lemon rind and edible flowers (optional)
Preheat oven to 180C, then grease and line a 20cm round diameter spring form cake tin. In a large mixing bowl, whisk together coconut oil, maple syrup and eggs.
Add lemon juice and zest, bicarb and baking powder and whisk again.
Fold through almond meal, flour, milk and poppyseeds.
Pour into greased and lined cake tin and bake for 40 minutes.
Rest in cake tin for 10 minutes then transfer to a wire rack to cool completely.
To make the frosting, combine all ingredients in a small bowl and mix well.
Once cake is cooled, slice through the middle and remove top layer.
Spread half the frosting over the bottom layer, place top layer over and ice the top.
Sprinkle with lemon rind and edible flowers and serve.
Lemon and Poppy-seed Cake
A recipe for my sister Dini… TOFU BOWL
Our family spent time living in Japan when I was young, and my sisters would come to visit from Australia frequently. From those years together we formed a love and connection with the Japanese culture but in particular for my sister Dini, the design and architecture was such an influence to her creative success to this day. A simple bowl of plant-based goodness including tofu, sesame, radish, carrot, avocado and ginger, brings those moments we shared in Japan to life all over again.
TOFU BOWL RECIPE
GF : DF : SF : V : VEGAN
1 cup ice berg lettuce, shredded
1 carrot (125g), sliced in fine sticks
160g firm silken tofu, cut into 2 cm pieces
1 rainbow radish, finely sliced
1 spring onion, white part only, finely sliced
1/2 small avocado, diced
1 tablespoon pickled ginger
1 teaspoon sesame seeds
1/2 cup cooked teff/quinoa or brown rice
2 tablespoons kimchi (optional)
1 teaspoon acv
2 tablespoons tamari
1 tablepsoon lemon juice
1 tsp konbu dashi granules
1 teaspoon maple syrup
Place lettuce in a noodle bowl for one and top with carrot, tofu, rainbow radish, spring onion, avocado, ginger, sesame seeds, your choice of cooked grains and kimchi if desired.
To make the ponzu dressing, whisk together all ingredients in a small bowl.
Drizzle over the top of the tofu bowl and serve.
A recipe for my sister Romy… ZUCCHINI PASTA VONGOLE
Of all the people in my life, it is my sister Romy who has been in the kitchen with me most, cooking, talking, playing and enjoying heavenly food together. As sisters, together we share a wonderful passion for fusing health and life in all that we do. This absolutely sensational take on a traditional pasta vongole is a dish made to share with the wonderful people around you. And this encompasses what this gorgeous sister of mine and I do together, always.
VONGOLE WITH ZUCCHINI NOODLES RECIPE
GF: DF: SF
Serves 4 as a starter
¼ cup olive oil
4 garlic cloves, sliced
250g cherry tomatoes, halved
1 kg vongole, washed well and beards removed
1 small bunch parsley, leaves picked and stalks finely chopped
1 cup stock
4 (600g) zucchini, spiralised
1 teaspoon chilli flakes
Heat a heavy based casserole dish over a high heat and add in the olive oil, parsley stalks and garlic. Season with salt and pepper and stir in the chilli flakes and cherry tomatoes. Stir everything around constantly and as the garlic starts to brown, add in the vongole and stock. Shake everything around and cover with the lid.
In 3 – 4 minutes the vongole will begin to open. Continue shuffling around the dish until all the vongole have opened. Remove from the heat and toss through the zucchini noodles and parsley leaves. Remove any unopened vognole and discard.
Vongole with Zucchini Noodles