Whole Food, Bowl Food + Carrot Cake Spiced Buckwheat Porridge

Written by lee on . Posted in Books, Food & Drinks, Reviews


If you’ve ever tuned into My Kitchen Rules (like yours truly!) you would've seen Anna Lisle and her mum, Cathy, cooking their way to our television screens back in 2014. Their keen determination, passion and talent made their instant restaurant episode reach over 2 million views!

Since then, Anna has become an established lifestyle journalist, foodie, instagrammer, author and passionate cook. In fact, Anna has just released her latest book, Whole Food, Bowl Food which is a modern cook’s dream. It contains over 100 inspiring recipes to get you in the kitchen and loving every second of it. So now, you can have your (gluten-free and sugar-free) cake and eat it too!

Anna Lisle_Profile Shot_New Holland Publishers

Anna moved to London in 2016 and I was lucky enough to catch up with her there during my book tour for Fast Your Way to Wellness. Anna is as wholesome and warm as her recipes. She believes in homely fuss-free food and that’s exactly what she delivers.

Whole Food, Bowl Food uses gluten-free ingredients in their most natural state to let whole foods shine. In our modern world, we can sometimes forget how delicious food can be when it’s made simply. This is what Anna teaches us.

Whole Food, Bowl Food has no hard-to-pronounce ingredients or wacky sauces, just easy ingredients that we all know and love, made differently.

One of the reasons I love this book is because like Anna, I love bowls! I know that sounds a little crazy (which isn’t too unusual around here), but there’s just something so comforting and enjoyable about eating food out of a bowl. It’s a relaxed way of both cooking and eating that makes the experience so enjoyable. This also means that you can enjoy Anna’s delicious recipes while sitting at the dining room table, perched on your favourite park bench or while immersed in the sand at the beach. How cool is that?

Whole Food, Bowl Food  has food for the whole family to enjoy. At the top of each page, Anna indicates the different dietary guidelines it can fit – listing everything from paleo to vegan! Now that is sure to make our lives a little easier! Each recipe is simple enough to make after a long day at work or when in a rush in the morning, but special enough to impress your friends with.

One of my favourite recipes in the book is her Carrot Cake Spiced Buckwheat Porridge and Anna has kindly shared it with us.

Whole Food, Bowl Food includes deliciously tasty recipes that will leave you wanting more!

Congratulations on the new book Anna - it's a great one!

Check Anna out on instagram and go to her website for more!

carrot cake porridge

Carrot Cake Spiced Buckwheat Porridge

Serves: 3-4 


  • 100 g (31⁄2 oz) raw buckwheat, washed and drained
  • 500 ml (16 oz) Fresh Cashew Milk or milk of choice
  • 1 Pink Lady apple (or other variety), coarsely grated
  • 1 carrot, peeled and grated
  • 40 g (11⁄2 oz) shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon mixed spice
  • pinch of sea salt
  • 3–4 tablespoons sultanas, roughly chopped
  • 2 tablespoons walnuts or pecans, roughly chopped
  • pure maple syrup (if vegan) or honey, to drizzle


Place buckwheat, cashew milk, apple, carrot, coconut, vanilla, cinnamon, mixed spice, salt and sultanas together in a medium saucepan. Over a gentle heat, stir regularly until buckwheat is cooked and the mixture has thickened, about 30 minutes.

Divide porridge between 4 bowls. Serve with persimmon slices, scatter with extra grated carrot, coconut, nuts and drizzle with honey or maple syrup, if desired.

A Whole New Way to Eat + Greek Lemon Chicken with Farro Recipe

Written by lee on . Posted in Books, Reviews

A Whole New Way To Eat_CVR

Are you ready to look at food through a whole new lens?

Vladia Cobrdova, former juice bar girl, turned Chief Operating Officer of aboutlife, businesswoman, nutritionist and wellness ambassabor has just debuted her new beautiful book, A Whole New Way to Eat.

In her book, Vladia focuses on real food and healthy eating, rather than following the latest dieting craze. A Whole New Way to Eat contains over 135 classical recipes, like butter chicken, with a healthy twist, making them simple enough to prepare and delicious enough to enjoy. The book celebrates Vladia’s work at aboutlife, including her scrumptious recipes that have been made famous in their marketplaces and cafes all over Australia.

I recently had the chance to spend time at the aboutlife store Double Bay, launching my latest book Fast Your Way to Wellness and afterwards snuck in a chat with Vladia over an English breakfast tea.  

She says "I love inspiring people to get back to natural foods and a real way of eating like our great grandparents use to". Vladia's first food influencers were her grandmother and mother, who raised her on wholesome and real food.

Growing up in the former Czechoslovakia under a strict communist regime, meant ducking out to the nearest takeaway or fast food outlet was simply impossible. She says she was lucky in that sense, her food foundations were always real honest food, small portion sizes and an appreciation of home cooking.

Dreaming about food

A quick selfie at aboutlife













                    Whether you’re following a paleo-based diet, you’re an inspired vegan or you just want to create something equally delicious as it is healthy, A Whole New Way to Eat has got you covered! The book focuses on eating and cooking real food that every part of you will love - from your taste-buds to your gut. Vladia emphases the importance of using food in its most natural state, like eating seasonal foods that are free of unwanted pesticides and chemicals.

Whether it’s her Veganola for breakfast, Salted Almond Butter Smoothie for a pick-me-up or her Purple Cabbage Dumplings recipe for dinner, Vladia has perfectly balanced spices, tastes and nutrients to ensure that each recipe is made to perfection.

Cooking with A Whole New Way to Eat is a wonderful way to ensure that everyone around the table is loving what they’re eating and that their bodies are loving them right back afterwards!

One of my favourite recipes from the book is the Greek Lemon Chicken with Farro and Wild Rocket and Vladia has kindly shared it with us.  

Congratulations on your new book Vladia!

You can follow Vladia on instagram here.



Prep time:

20 minutes, plus overnight soaking

cooking time: 1 hour

Serves 4


  • 200 g (7 oz/1 cup) farro (spelt)
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 4 chicken Marylands (leg quarters), about 1.5 kg (3 lb 5 oz) total 
  • 1/3 cup garlic cloves, finely chopped
  • 500 ml (17 fl oz/2 cups) Bone Broth
  • 80 ml (2½ fl oz/1/3 cup) lemon juice
  • ½ teaspoon each salt and freshly ground black pepper
  • 1½ tablespoons finely chopped sage leaves
  • ¼ cup thyme leaves, plus a little extra to serve
  • 1 tablespoon dried oregano
  • 2 eggs, lightly beaten
  • 2 large handfuls rocket (arugula)
  • 1 teaspoon lemon zest
  • Extra virgin olive oil, for drizzling


Place the farro in a bowl, cover with cold water and soak overnight.

The following day, preheat the oven to 180°C (350°F).

Heat the olive oil in an ovenproof frying pan over high heat. Cook the chicken until golden all over. Remove and set aside. Add the garlic to the same pan and stir for 1–2 minutes until golden. Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz/1 cup) of water. Bring to the boil, then add the lemon juice, salt, pepper and herbs and stir to combine. Cover the pan with a lid or foil and bake for 40–50 minutes until the farro is tender.

Remove the pan from the oven and gently stir the egg through the farro. Bake, uncovered, for another 10 minutes or until the egg is creamy but not scrambled. Remove from the oven and fold the rocket and lemon zest through. Sprinkle with the extra thyme and a drizzle of olive oil and serve immediately.

Images and recipes from A Whole New Way to Eat by Vladia Cobrodova (Murdoch Books, RRP $39.99).

Hippie Lane the Cookbook + Recipe Share

Written by lee on . Posted in Books, Food & Drinks, Reviews

Hippie Lane CVRAre you constantly on the look-out for deliciously healthy raw treat recipes, smoothie bowls to lust over, vegan Buddha bowls to chow down on and date-night dinner inspiration with edge to seriously impress?

Look no further!

The founder of the wonderful Hippie Lane, the beautiful Taline Gabriel, has debuted her first book Hippie Lane the Cookbook and it’s one not to be missed.  Taline uses whole, unprocessed and real ingredients that are super aesthetically pleasing, free of refined sugars, gluten-free and plant-based to create recipes that are nothing short of drool-worthy and instagram friendly.

Taline has included nourishing recipes for every occasion under the sun, including breakfasts bursting with flavour, delicious dinners, Sunday brunches, sweet fixes and easy lunches!

Taline Gabrielian_SmlGrowing up as a Nutella-obsessed junk foodie, Taline’s speciality is taking treats we used to love and making them with simple ingredients that are vegan, gluten-free and sugar-free.  They're so nutritious and you won’t need to worry about compromising on the taste side of things either.

You may have tried one of Taline’s delicious raw treats, like her Snickerz Bar (spoiler alert: they taste better than the real thing!) around different cafes in Sydney, but her savoury recipes prove to be just as mouth-watering. I’m still dreaming about her Green Goddess Bowl which is a green lover's paradise.

Hippie Lane the Cookbook, is so much more than a compilation of delicious recipes and a few healthy tips, Taline focuses on the power of food and the beauty of gathering loved ones together to celebrate a passion of wholesome cooking that can nourish the body, mind and soul.

The Green Goddess Bowl 

Hippie Lane Cookbook

Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).


serves 2    


Almost too yummy to be healthy, and the ultimate brunch, here is the perfect green bowl, fit for a goddess.

  • 15 g (½ oz/½ cup) shredded kale
  • 6 broccolini stems
  • 10 green beans
  • 2 tablespoons olive oil, plus extra
    to serve
  • 1 heaped tablespoon Pesto (see below)
  • 300 g (10½ oz/1½ cups) cooked quinoa
  • juice of ½ lemon
  • 45 g (1½ oz/1 cup) baby rocket (arugula) leaves
  • 1 zucchini (courgette), shredded or spiralised
  • 1 avocado, sliced
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon finely chopped spring onion (scallion)
  • a few basil leaves
  • pinch of Himalayan salt
  • pinch of freshly ground black pepper
  • 2 lemon wedges


Fill a saucepan with water and bring to the boil. Have a bowl of iced water at the ready.

Add the kale to the boiling water and blanch for 30 seconds, then remove with tongs and refresh in the iced water, to stop it cooking further.

Add the broccolini to the boiling water. Leave to boil for 1 minute, or until just tender, then remove and add to the iced water.

Blanch the beans in the boiling water for 30 seconds, then remove and add to the iced water.

Drain the blanched vegetables, then chop the kale and beans and set aside.

Warm most of the olive oil in a large frying pan over medium heat. Add the pesto, spreading it over the pan. Stir in the kale. Add the remaining olive oil, then add the broccolini and beans, stirring briefly. Stir the quinoa and lemon juice through, then remove from the heat.

Divide the rocket and zucchini among two serving bowls. Drizzle with a little extra olive oil, then top with the pesto-tossed greens.

Top with the avocado, sunflower seeds, pepitas, spring onion and basil. Sprinkle with the salt and pepper, add a lemon wedge to each bowl and enjoy.


  • 115 g (4 oz/¾ cup) pine nuts
  • 2 garlic cloves, peeled
  • ¾ cup basil leaves, loosely packed
  • 25 g (1 oz/1 cup) rocket (arugula) leaves
  • ½ teaspoon Himalayan salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • juice of 1 lemon
  • 250 ml (9 fl oz/1 cup) mild-tasting olive oil

Place the pine nuts in a food processor and pulse until large crumbs form.

Add the garlic, basil, rocket, salt, pepper and lemon juice. Pulse until just combined. Add the olive oil and process until smooth. The pesto is best made just beforeserving, but will keep in the fridge for a day or two in an airtight container, covered with a layer of olive oil to stop the basil discolouring.

For more information about Taline, check out the Hippie Lane website and Taline's instagram.

Small Victories Book Review Plus Buttermilk Pancake Recipe

Written by lee on . Posted in Books, Food & Drinks, Reviews

SM cover

Food always tastes better when made with love. Whether it's from the passion the cook has for it or from the love for the people it’s being created for. Each mouthful becomes even more pleasurable when love is involved.

Julia Turshen’s new cookbook Small Victories is full of wholesome yet exciting meals made from such moments. Revealing and laughing at her own cooking mistakes, turning them into useful tips, Turshen encourages you to overcome the daunting and stressful task of making a meal. To find enjoyment in the ‘small victories’ like not dropping any celery on the floor when first learning to sauté, or turning ice cream that wouldn’t freeze into a dinner party milkshake hit.

Small Victories has a humble quality, from Turshen’s expert but easy-going guidance, to its focus on utilising good, fresh produce that is accessible to most home cooks. With a few ingredients and flavours included to help broaden your pantry and excite your tastebuds, Turshen takes away the angst of having to find and buy these ingredients if you don’t have them, by providing effective alternatives.

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Out of milk? You can still have pancakes for breakfast (or dinner)!  Try out the ‘Sour Cream Pancakes with Roasted Blueberries’ recipe from the book, which I SuperCharged by using a Turshen alternative of buttermilk rather than sour cream. By the way if you’re dairy free coconut milk would be just as nice!

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This book is Turshen’s outstretched welcome into her home kitchen, with beautiful nostalgic photography and personal stories, and every turn of the page is filled with the essence of her love for food and cooking.

The other wonderful thing about Small Victories is that you don't need to be an expert to enjoy it; if you're more of a "one recipe kind of a cook" the book features creative ways to reuse recipes, turning your single mastered meal into a multitude of delicious moments.  

Small Victories is a great introduction to food for new cooks because it gently takes away the seriousness of getting it right and finds laughter and pleasure in your ‘small victories’.

My first stop was the Sour Cream pancakes and I made a couple of supercharged switches using buttermilk in the recipe which I'm sharing with you here.

buttermilk pancakes

Buttermilk Pancakes with Roasted Blueberries

  • 1 ¼ cups (160g) blueberries, rinsed and drained
  • 3 Tbsp coconut sugar
  • ½ cup (60g) oat flour
  • ¼ cup (30g) sorghum flour
  • 1tsp baking soda
  • ½ tsp kosher salt
  • 2 eggs
  • 1 cup (240ml) Buttermilk or coconut milk
  • Coconut oil for cooking and serving

Preheat oven to 200°C

In a baking dish, combine the blueberries with 2 Tbsp of the coconut sugar and stir to mix.

Place in the oven and roast, pulling the baking dish out a few times to stir the blueberries, until their skins burst and they have released lots of juices, this takes about 20 minutes.

Using a fork or a potato masher, crush the berries a bit so that they become jammy. Set aside.

Meanwhile, in a large bowl, combine the flours, baking soda, and salt and whisk to combine.

Crack the eggs into a medium bowl, add the buttermilk and remaining 1 Tbsp coconut sugar, and whisk until the mixture is uniform. Pour the buttermilk mixture into the flour mixture and use a wooden spoon to mix everything together. It’s okay if the batter isn’t perfectly smooth – it’s better to under mix than over mix.

Set a large cast-iron pan, or your largest frying pan over medium heat and add 1 Tbsp coconut oil. Once the oil melts, swirl the pan or brush the pan to evenly coat the surface.

Pour the batter into the pan using a ¼ cup (60ml) increments to form pancakes that are roughly 10cm in diameter, cook only as many pancakes at a time as can fit comfortably.

buttermilk pancakes 2

The minute that pancakes become too precise is the minute they become no fun, so don’t stress over this – it’s okay if they’re not the same size. Cook the pancakes until small bubbles appear on the surface and the undersides are nicely browned, 1 to 2 minutes.

Flip the pancakes over and cook until the second sides are nicely browned, another minute or so.

Transfer to warm plates and continue making pancakes, adding more coconut oil as you go, until you’ve used up all the batter.

Serve pancakes immediately, with more coconut oil on top and the warm roasted blueberries.

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SPIN-OFFS  You can use coconut milk, buttermilk, sour cream or even yoghurt.

SHAKE UP THE TOPPING ROUTINE by roasting just about any fruit in place of the blueberries (berries are the most jammy, but all fruit benefits from the concentrated caramelisation that happens in the oven). Roasted blackberries, sliced bananas, sliced peaches, and thinly sliced apples or pears are all really delicious. Or rhubarb! Just keep an eye on the fruit while it’s roasting, as some types (e.g., apples) take a little longer than others and some (e.g., sliced bananas) take not much time at all.

THE ROASTED FRUIT TOPPING IS VERY VERSITILE; serve it with coconut cream for dessert, on toast spread with goat's cheese for breakfast, or on waffles for any time. Stir it into yogurt. Or serve alongside or grilled rich meat like pork shoulder or pork chops. Or lamb! Lamb loves fruit.

JULIA TURSHEN has co-authored such cookbooks as Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, and The Kimchi Chronicles, Hot Bread Kitchen: The Cookbook, The Fat Radish Kitchen Diaries, and Buvette: The Pleasure of Good Food

She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, and The Wall Street Journal.  She lives in upstate New York with her wife, dogs, and cat.

 Follow her on Instagram + Twitter!

Pete Evans Spiralise!

Written by lee on . Posted in Books, Reviews


Spiralise! is a fun, easy to digest book which is packed with inventive vegetable dense recipes.

All centred around the use of a spiraliser, this book really opens up your mind to a new way of cooking.

Featuring simple healthy recipes and nutritious meals that are not your usual Saturday night dinners, Pete Evans has gone above and beyond with creativity in this book and it’s infectious!

Bursting with recipes designed to increase your vegetable intake, anyone with a twirling machine can enjoy Spiralise!

Hosting a range of enticing recipes for breakfast, lunch and dinner, there are swirly soups, curly vegetables and delicious meat-based dishes; basically something for everyone to get stuck into and practice the art of spiralising.  

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Even if you’re new to the world of spiralisation, you’ll be amazed with the variety of uses displayed throughout the book and the colours, flavours and inventiveness of the dishes too. 

Many of the back to basic ingredients used in the recipes are a breath of fresh air, and feature good-for-you real whole foods from mother nature.

Pete has concocted some fantastic quick and easy meals that are medicinal feasts, crucial for a healthier life, and with every turn of a page, you’ll truly believe more and more that he himself lives by this very mantra.


I had the pleasure of working and spending time with Pete recently and he’s not only a super fun guy to be around, but also an exceptional cook with a unique way of making cooking feel effortless and fabulously virtuous. For example, his gorgeous recipe for Pad Thai with spiralised zucchini noodles and tons of crunchy nuts is angelic in comparison to the usual Pad Thai ladened with carb and sugar-heavy ingredients. 

It's safe to say that Pete’s Spiralise! is a fun and exciting book, and boasts recipes that are far from ordinary, whilst making spiralising a vital part of any healthy kitchen.


Go here to find out more details about this nourishing bookshelf must have. 

Lola Berry The Happy Life

Written by lee on . Posted in Books, Reviews


The Happy Life is a captivating and easy to navigate book which is in part a mixture of fun and healthy recipes as well as a sweet guide to whole wellness.

Featuring simple, healthy recipes and nutritious meal ideals that contain relaxed ingredients, it’s refreshing to discover a healthy cook book that is devoid of too many strict guidelines.

Although this book oozes Lola’s unique laid-back holistic approach, it's obvious to the reader that she really knows her stuff when it comes to nutrition.

The beautifully crafted recipes are wholesome, cute and scrumptious and the book features stunning photography that captures a sense of wonderment at every turn of the page. 


Not only does Lola demonstrate her health food nerdiness, she also illustrates her desire to strive at the ultimate goal; happiness. Talking through nourishment, mind, body, soul, friendship, intimacy, career and travel you can feel how personable and down-to-earth Lola is in this personal feel good book.

I like her unique approach to creating recipes that not only light up the page, like her gorgeous Salted Caramel and Cinnamon Macadamias, ideal for any movie night, but also the fact that her recipes are super tasty and adaptable for many different food tastes.

For more information about The Happy Life visit here.

Mastering Your Mean Girl

Written by lee on . Posted in Books, Reviews

Screen Shot 2015-12-27 at 10.00.55 pmMelissa’s debut book Mastering Your Mean Girl is an honest, heartfelt, thought provoking and relatable guide which navigates and steers the reader to delve deep inside, to pull out and deal with the inner critic, often a source of unhelpful and niggling doubts, fears and negative self talk.

Mastering Your Mean Girl offers clear and actionable steps to enable you to recognize and understand how disparaging mean girl thoughts that swirl around in your mind can be and the negative and damaging affects that your internal dialogue can have not only your frame of mind but on your relationships, career and your everyday life.

The book examines limiting beliefs and their destructive and caustic nature and provides advice on how to deal with restraining and preventative thinking to arrive at a place of self-acceptance through self care, self love and heart centered practices.

The book is peppered with inspirational quotes and real life examples that can nudge you into the positive and with daily practice can help you to live the life of your dreams.

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I sat down with Melissa in my garden and asked her a few questions about her beautiful brand new book.

 What is your Mean Girl and why should we be mastering her?

Your Mean Girl is that fear-based voice inside your head that tells you you aren’t good enough, smart enough, pretty enough, skinny enough… whatever enough. Essentially, it is your ego. That voice is NOT your truth. Your truth is love, and in order to live a life beyond your wildest dreams, you need to learn how to master her and live from your heart. That’s when life starts to seriously rock.

It's an interesting concept, what drew you to this subject?

A strong desire to help myself at first, then I realised that if I was struggling with bucket-loads of fear then other women might be too. I started sharing the concept of mastering your Mean Girl and it resonated with so many women all over the world. I now have a burning desire to help as many women as I can master their inner Mean Girl and live the life they truly desire.

Any tips on how to master our Mean Girl?

Reading my book Mastering Your Mean Girl is the first place to start 😉 But to jump in right now, there are 3 quick steps you can take to master your Mean Girl:

  1. Awareness. Become aware of when she pops up and tells you that you’re not good enough, thin enough, whatever enough. Most times we are so unconscious and not present that we aren’t even aware of her internal dialogue, so bringing your awareness to her words is the first step.
  2. Gently close the door on her. Once you are aware that she has popped up, you can now choose to gently close the door on her. It’s not about fighting her, or waging an inner battle — that’ll just cause more pain and suffering. Instead, it’s a gentle, grateful act that comes from a place of peace.
  3. Choose love instead. Once you have gently closed the door on her you, choose to come back to your heart and choose love instead. It’s so much more fulfilling when you do.

How do you think you've evolved since writing the book?

I guess I care less what other people think — even more so now. When you share from your heart and pour it all out, there’s nowhere to hide! In my book, I share very personal details about myself and my life which left me feeling very vulnerable, but at the end of the day my intention was to inspire and support my beautiful readers, which I believe I have done.

What motivates you?

Being of service... Gets me fired up every time.

What's Melissa up to next?

I am just enjoying the ride and focusing on being present.

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About Melissa

Melissa Ambrosini is the author of Mastering Your Mean Girl, an entrepreneur, motivational speaker, and self-love teacher. In her signature straight-talking style, Melissa teaches women how to master their inner Mean Girl, smash through limiting beliefs, and ditch the self-doubt so that they can start truly living the life of their dreams. Named a 'self-help guru' by Elle Magazine, she is known for her inspirational live events, books, booming online community, her weekly Goddess Groups, game-changing online programs such as the MA Academy Business Bootcamp, her soulful guided meditations and empowering keynote talks.

Her mission is to inspire women across the globe to create a heart-centred life that’s wildly wealthy, fabulously healthy and bursting with love.

Connect with Melissa here...







The Wholesome Cook, Martyna Angell

Written by lee on . Posted in Books, Reviews


The Wholesome cook is a stunning book featuring do-able healthy and nutritious meals that are not only approachable but devoid of over-complication and unpronounceable ingredients that cost an arm and a leg.

Martyna experienced a traditional upbringing where wholefoods were the norm and throughout the book she interweaves her cultural background into the beautifully crafted recipes.

Growing up in Poland meant that family shopping trips to the local farmers' market would result in basketfuls of farm fresh and in-season produce filling up her fridge and pantry, and the underground cellar piled up with delicious preserves, pickled wild mushrooms, and homemade pasta stocks and sauces.

Her cook-from-scratch training was a family affair and evident when you flick through the beautiful pages of the book to discover a well ordered menu beginning with a homemade basics section with wholesome staples such as dressings, spice mixes, pestos and sauces and stocks.

 You’ll find her personal take on non-healthy foods, ways to detox your fridge and pantry and also a chapter on food wastage a subject which is somewhat de rigueur.


I love the roasted vegetable salad, poached chicken and crab salad and hot raspberry and apple kisiel, a Polish hot jelly made with tapioca flour.

Martyna is a talented cook with a unique approach to creating recipes that not only light up the page and are supremely beautiful to look at, but also extremely tasty and adaptable for many different diet styles.

The Healthy Life- Jessica Sepel

Written by lee on . Posted in Books, Reviews

The-Healthy-Life-Front-CoverJessica's book is an allegory of her own inspiring journey towards freedom with food and thriving health.

Her wisdom shines through in its pages; encouraging a shift from the outdated calorie-counting and restrictive dieting approach to eating.

Instead, her philosophy is one which acknowledges that good health can be attained when we heal our relationship with food and embrace a mindset of self love.

Jess's personal story is interwoven throughout the entire book, and includes a helpful step by step plan of how she healed her personal relationship with food, which then radiated into a healthy mindset and physical body.

It's a beautiful looking book peppered with hand painted illustrations and natural photography which focusses on the delicious recipes within. My favourites include the Japanese Broccolini and Green Bean Salad, Asian Style Snapper, Slow Cooked Lamb Shoulder and Chocolate Frozen Yoghurt.

FullSizeRenderThis practical guide will equip and empower you to embrace clean eating with passion, which will have wonderful effects on your skin, gut, immune system and energy levels.

For more information about Jess visit her website here.

Happy Go Paleo, Irena Macri

Written by lee on . Posted in Books, Reviews


I am so refreshed by easy going, non-fussy, non-judgemental and all embracive health resources, and Irena's book totally nails this vibe in her creation of Happy Go Paleo.

As the name suggests, this paleo guide won't leave you feeling like a failure before you've already begun, but will encourage you with light-hearted passion to begin your own paleo-inspired journey and explore its benefits.

On a practical level, the gorgeous recipes are complimented by helpful menu plans, with ideas for full meals, and side dishes that are completely gluten and sugar free.

The ingredients lists are also very approachable for the everyday home cook so you won't be sent on a wild goose chase to try and pin down anything wildly exotic.


Irena has a section on her favourite feasts and themed menus as these are her way of having fun in the kitchen.

Here she embraces the concept and mood of a meal to bring wildly abundant feasts such as Havana Nights, Cuban Steaks served with Mojito Tomato Salad and Star Anise and Coconut Braised Sweet Potato.

You'll love the nourishing Warm Superfood Bowl theme which features Roasted Buckwheat with Garlic and Tomatoes served with Mushroom Medley, Warm Silverbeet and Hazelnut and Lemon Crumbs.

This is a wonderful cookbook that will help you to realise how enjoyable and easy 80/20 Paleo eating can be.

For more information about Irena visit her website Eat Drink Paleo here.

The Fresh Vegan Kitchen

Written by lee on . Posted in Books, Reviews


Charlotte and David Bailey are an English couple who have released their debut cookbook The Fresh Vegan Kitchen here in Australia.

The book has stemmed from their successful business Wholefood Heaven which saw them fall in love with a Citroen H van and transform it into any foodies dream- a mobile food van that only produces the freshest, most nutritious whole foods to people on the go.

Since the inception of their food truck, Charlotte, an oxford graduate, and David, a fully qualified chef, have turned it into their full time business.

So much so, David now offers classes and retreats for budding cooks who want to increase their skills and expertise when trying to cook vegetarian, vegan or create raw dishes at home.

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My Fresh Vegan Kitchen combines over 100 of David and Charlotte’s favourite recipes, bursting with flavour, fresh ingredients and modern twists.

Their inspiration comes from their many travels throughout Asian and India in addition to recipes ranging from Spanish tapas, Middle Eastern mezzes and classic Mexican favourites.

Not surprisingly, every recipe is vegan and many will accommodate people trying to follow a raw, sugar free, wheat free or gluten free diet.

You can find out more about My Fresh Vegan Kitchen here and get to know Charlotte and David here.

Simplicious by Sarah Wilson

Written by lee on . Posted in Books, Reviews

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Sarah Wilson's Simplicious is a must for every aspiring cook, and even the most learned home cooks. It has all of the tips and tricks you need to help re-master the basic art of food preparation.

Far beyond a simple recipe book though, this resource is a text book of how-to's; including practical guides on waste avoidance expressed through tips on how to buy in bulk, freeze, preserve and use scraps to make mouthwatering new meals.

This is a beautiful cooking guide filled with aesthetically gorgeous images reflecting simple, straightforward but innovative meal ideas that are completely free or low in sugar.

One of the key elements about this book is the emphasis on mindful eating and enjoying real, wholesome food for pleasure, rather than perceiving it with stress or fear and it embodies Sarah’s principles of “JERF” (Just Eat Real Food).

I made the Green Scraps Shakshouka with some leftover greens, pesto and eggs and it was delicious. It’s an environmental take on a classic Israeli bubble ‘n’ squeak.  Should have taken a pic but mine looked a bit "fugly".

Sarah has dedicated a whole chapter to leftover mishmashes, featuring an abundance of clever leftover dishes to make the most of your spare ingredients and bits and bobs. Look forward to globe-trotting your way through Bibimbap Pancakes, Green Gumbo, Fridge-door Tonnato, Fish Pie and a wholesome Vegan Quiche.

My favourite bit? Three ways with oily fish...Only another sardine lover would understand my excitement about this!


An overall brilliant cookbook that is generously informative and will inspire people to realise that cooking is a vital practice that saves money, time, your health and the environment.

More information can be found about Sarah here on her blog or you can find her recipe books here.


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