Suzanne Dale meets three New Zealand bloggers sharing recipes in a new book born of the demands for better food.
What started as a university project has morphed into Auckland graphic designer and photographer Bronwyn Kan's first book. Whole: Recipes for Simple Wholefood Eating is a collection of recipes from 11 of New Zealand's top wellness bloggers and entrepreneurs. Released today, it describes the food philosophy of each woman and includes easily achievable dishes which coincide with Kan's own interest in the relationship between the food we consume and our health.
Kelly Gibney
“Starting to eat and cook in a healthy way can seem intimidating at first,” says Auckland blogger and food writer Kelly Gibney.
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“The key is to slowly build up a repertoire of recipes you feel confident making. Trying to master one new recipe a fortnight is a great place to start and it’s amazing how quickly kitchen confidence (and competence) grows.
“I’ve been a healthy eating geek forever,” she adds, “and it totally blows my mind how mainstream it is now. The range of products available and the level of interest in wellness, traditional cooking and healthy living is incredible. I find it really exciting and it’s enabled me to forge a career doing something I love.”
That career includes writing and photographing a column for Dish magazine and working as a food stylist and photographer.
“I’m also about to start teaching wholefood cooking classes. I hope to write my own cookbook this year, too, and I enjoy working with artisan food producers to develop beautiful imagery and recipes that support their vision. I’ll continue to grow that side of my business.”
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A founder and manager of Auckland bar Golden Dawn (known for its great food), Kelly is also one of the owners of Waipu coffee shop Little Red and is mum to nearly-3-year-old daughter, Bonnie.
She describes her diet as being all about wholefoods: “mostly a plant-heavy, low carb-ish approach. I always have a couple of vegan days a week, only eat meat for two-three meals a week and will have a couple of lentil or bean based dinners. I’m a fan of healthy fats and I enjoy lots of fermented vegetables, bone broth and greens. I eat some kind of wholesome treat every day — a cookie, a small slice of cake or a raw truffle and I love good wine”.
Bonnie is yet to completely embrace her mum’s approach to food. “She really loves fish, dates and sauerkraut but hates anything green. As a youngster I didn’t eat vegetables either so I have faith that she’ll grow into having a broad palate. For now we do lots of cooking together. She is fascinated with the magic of cooking and is much more open to flavours if she has been involved in the prep. Sometimes we make things and then she asks if it’s time to take a picture of it — pretty funny. She’ll grow up with a sense that all meals need to be captured!”
As for her personal food gurus, Kelly says she admires “a whole bunch of people and they are not necessarily ‘healthy’ foodies.
I adore Nigel Slater and Yottam Ottolenghi. Like me, neither is vegetarian but they are passionate about making produce really sing on the plate. I also love David Chang from Momof*cku for his punk spirit and unapologetic approach. I’m a total chef fan girl — love them.
“I’ve always loved cooking. From about age 10 I would cook up a storm every day after school. I’ve probably gained the most knowledge from the awesome chefs I’ve worked with over the years when I was in the restaurant biz. I’m pretty fearless in the kitchen. I’m not afraid to make mistakes and I have good instincts.”
At the moment I can’t get enough
Turmeric-roasted cauliflower and broccoli with golden raisins and preserved lemon. It’s sooo good. That and my vegan salted peanut butter cookies. I make a batch a week at the moment.
Favourite kitchen utensil
Hands down, my food processor. I love it and I use it every day. Pesto, gluten-free cakes, cookies, cauliflower and broccoli rice. It’s the best kitchen investment in my opinion.
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Favourite ingredients
I adore herbs and citrus. Both elevate recipes to the next level and can be the crucial ingredient missing in home cooking. It’s amazing what a huge difference a big handful of fresh herbs or a little lemon zest can make. I have a gluten-free cookie recipe with lemon, pistachios and thyme. It is ridiculously good.
Cauliflower ‘rice’ pilaf
If you’ve never tried raw cauliflower “rice’’, you’ll be astounded how delicious, fresh and healthy it is. The dates, preserved lemon, Sicilian olives, herbs and pistachios create incredible bursts of flavour. This salad is perfect along sidemeat and fish but is just as wonderful as a stand-alone dish.
Serves 6
½ small cauliflower
6 fresh medjool dates
½ preserved lemon, finely diced
½ cup (100g) Sicilian green olives, pitted and sliced
Large handful mint leaves, roughly chopped
Large handful parsley leaves, roughly chopped
1 Tbsp fresh thyme leaves
Sea salt and cracked black pepper, to taste
1 ripe (but still firm) avocado, cut into cubes
⅓ cup (45g) pistachio nuts, roughly chopped
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Dressing
Juice of 1 lemon
¼ cup (65ml) olive oil
1 clove garlic, finely diced
1 heaped tsp pure maple syrup or coconut sugar
Sea salt and cracked black pepper, to taste
- Blitz the cauliflower in a food processor until it has a rice like texture. Set aside.
- Combine all dressing ingredients in a jar and shake vigorously until emulsified.
- Place all salad ingredients in a large bowl. Drizzle the dressing on top and toss through until well-coated and evenly combined. Taste, and season with salt and pepper.
- Garnish with extra herbs and roughly chopped pistachio nuts before serving immediately.
To favourite, print or share this recipe, go to the recipe page.
Hannah Horton
Healthyeah.co.nz and mondayswholefoods.com
Hannah describes her food philosophy simply: “Eat food, not too much, mostly plants. After immersing myself in all things food over the past four years — blogging and opening a wholefoods cafe — the only “diet” that’s really resonated with me is to keep it simple and sustainable, hold it lightly and make sure it’s delicious. There will always be contravening stances around food but I really believe that at the heart of it all it’s about connecting with others and getting as close to nature as possible."
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A keen surfer, painter, blogger and cook, Hannah says hers was a traditional Kiwi upbringing — Marmite, Milo and all. But four years ago, while at university doing development and environmental studies, she became fascinated by the“human-plant-food connection and the power we each have to revolutionise our own health, vitality and happiness; how our food choices directly impact upon global issues like food equality and sustainability”.
On her blog Health Yeah! Hannah shares plant-based recipes, juices and smoothies and tests out products that she says are kind to people, the planet and animals. When she’s not blogging, she is at Mondays most days.
“I adore Mondays and the team, but I do love to work from home once a week, simply to mix it up and because the West Coast re-energises me and helps me to get into a creative space. In summer, I surf all the time because it’s still light in the evenings when I get home. In winter, conditions are more fickle, but with a little patience you can still enjoy amazing days in the water.”
Favourite ingredients
Fresh coriander, eggplant, lemon verbena, lemons and limes, chilli, garlic and coconut anything.
Utimate comfort food
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Lately, I'm loving tempeh miso and coconut broth which features in the latest Mondays Journal. Simple and tasty.
Favourite dish on Mondays menu
It has to be our new turmeric-scented quinoa pilaf.
Maca and chia seed bread
Ten minutes and a one-bowl wonder, there’s barely any effort involved in making this bread. It looks and tastes amazing, especially when spread with some nut butter or homemade jam. If you don’t have maca, simply replace with any kind of flour such as buckwheat, coconut or almond flour.
Makes 1 loaf
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½ cup (75g) linseeds
¾ cup (115g) sesame seeds
¾ cup (110g) sunflower seeds
¾ cup (100g) pumpkin seeds
½ cup whole nuts, such as almonds
¼ cup (20g) psyllium husks
2 Tbsp maca powder
2 Tbsp olive oil
2 tsp sea salt
4 large organic free-range eggs
¼ cup (65ml) water
2 Tbsp chia seeds
- Heat oven to 160C and line a loaf tin with baking paper.
- Combine all ingredients in a bowl and mix well until evenly combined, wet and thick. Set aside at room temperature for 15-20 minutes to allow the chia seeds, linseeds and psyllium husk to absorb some of the moisture.
- Pour mixture into the lined loaf tin and spread to the edges. Bake for 60 minutes. Remove the bread from the baking paper and leave to cool before slicing.
To favourite, print or share this recipe, go to the recipe page.
Buffy Gill
In 2011 Buffy was diagnosed with Graves’ disease where the auto immune system attacks itself.
“I had dabbled with vegetarianism since I was 16, but had gone back to eating meat and dairy as I thought I needed it for protein, calcium etc. After I was diagnosed, my research unequivocally pointed towards a plant-based lifestyle in order to help the body heal itself — along with reducing stress and the number of chemicals you’re exposed to both internally and externally.
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After moving to a plant-based diet, and in conjunction with conventional medicine, my Graves’ has been cured and in remission for almost two years.
“I think that’s the beautiful harmony that can exist between conventional and natural medicine — conventional is brilliant at stopping disease in its tracks and easing the symptoms, whilst natural therapies including nutrition are very powerful at treating the underlying cause. I foresee the way we treat health in general moving more towards that integrative direction.”
As well as writing her blog and running her online store, which sells organic plant-based foods, skin care and health products, Buffy is studying towards a Bachelor in Naturopathy.
“I’m really interested in public education, being able to use my degree to reach people, and I love writing my blog and helping others to try simple and tasty plant-based ideas and learn about the benefits of this type of lifestyle. Delicious food and helping others is my perfect combo. My mother and brother are both doctors, so it’s funny that I’ve ended up going down a similar route myself, despite it being on the more naturopathic side of things.”
Buffy is also a new mum and made the cheesecake that follows for her baby shower, two weeks before daughter Mila was born in February.
“I like making raw, plant-based cheesecakes and have shared a number on my blog. I also wanted to try combining mangoes with turmeric, which is one of my favourite medicinal spices. Its anti-inflammatory properties can be beneficial for anything from gut issues to auto immune disorders as well as more chronic diseases like atherosclerosis and cancer.”
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It may be worlds apart from how she cooks but Buffy describes herself as a sucker for the old-school Edmonds Cookbook.
"Although my recipes are quite different as they don't contain meat or dairy, I love taking a classic and reinventing it in a healthy plant-based way. I actually have cooking notes in the margins of my trusted tatty Edmonds dated from 15 years ago!
"At the moment I’m also loving classic Jamie Oliver reruns. He’s such a lad and I love how he focuses on fresh, simple food, presented in such a down-to-earth way. I’d love to have a cook off with him sometime and lure him over to the plant side.”
Favourite ingredients
Cacao, coconut oil, coconut cream, cashews, dates, garlic, onion, chilli, and any vege that’s local, seasonal and organic. Oh, and herbs and spices — essential for making a plant-based meal sing.
Favourite kitchen utensil
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A good blender is essential for turning things like cashews into silky milks and creams, which make a great substitute for dairy.
Greatest cooking achievement to date
I’d have to say it’s the basics. Most people who want to try plant-based food struggle with how to replace dairy — meat is actually pretty easy to reduce if you really want to. So recipes like my coconut cashew chia cream (a great cream or yoghurt substitute); plant milks (how to make “milk” out of anything from nuts and seeds to oats, rice and quinoa); creamy cashew aioli (amazing on pretty much anything), and my vanilla bean ice cream (made with coconut and cashews). Most people are super-busy, so helping them make small incremental health changes that are easy (and tasty) is something I really love.
Ultimate comfort food
My Italian meatballs with creamy cauliflower mash is an absolute winner (and obviously doesn’t contain “meat’’). Or if I’m pressed for time, my 4C soup with some hot crusty toast spread with turmeric butter. I’d finish off with a slice of my creamy lemon cheesecake —because desserts are always comforting regardless of the weather (all four recipes are on my blog).
Mango and turmeric cheesecake
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If you haven’t yet made a dairy-free cheesecake then this is a great place to start. It uses cashews and coconut milk to create a texture and flavour that’s as delicious as a dairy cheesecake without the heavy feeling afterwards.
Serves 12-16
Base
1¼ cups (200g) almonds, raw or activated and dried
½ cup (50g) shredded coconut
¾ cup (120g) dates
Zest of 1 lemon
½ tsp vanilla powder
¼ tsp sea salt
1 Tbsp coconut oil, melted
Filling
2 ½ cups (340g) cashews, soaked 2 hours, drained and rinsed
1 cup (250ml) coconut milk
¾ cup (190ml) coconut oil, melted
Juice and flesh of ½ lemon
¼ cup (75g) light coconut nectar
2 Tbsp cacao butter, melted
1 tsp vanilla extract
¼ tsp sea salt
2 cups (200g) mango flesh, fresh if possible, chopped
2 tsp turmeric
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- To make the base, blend almonds and shredded coconut in a food processor until well chopped but still with some chunky texture.
- Add dates one by one while motor is still running. Then add remaining base ingredients and blend until well combined.
- Pour the mixture into a 20cm cake tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.
- Blend all the filling ingredients, except mango and turmeric, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
- Pour half of the mixture into a bowl and set aside, then add mango and turmeric into remaining half and blend until well combined.
- Remove base from freezer and, using one quarter of the plain cream mixture, dollop generous spoonfuls on top of the base.
- Repeat this with dollops of one quarter of the mango mixture, then continue layering in this way until both mixtures have been used up.
- Using a chopstick, swirl figure-eight patterns through the mixture to create a swirling effect between the two creams. Don't over-swirl or you will end up with a completely light orange cheesecake.
- Place in the freezer overnight and then in the morning remove from the tin and place in the fridge. I like to slice and serve this around half an hour after removing from the freezer to maintain a lovely firm texture, similar to an Italian semifreddo. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.
To favourite, print or share this recipe, go to the recipe page.
Whole contributors
- Olivia Scott, The Raw Kitchen
- Hannah Horton (Health Yeah!) and with Eleanor Ozich, Mondays Wholefoods
- Buffy Gill, Be Good Organics
- Sophie Carew, Carew Kitchen
- Monique Satherley, Snack pack
- Danijela Unkovich, Healthy Always
- Kelly Gibney, Bonnie Delicious
- Abbylee Childs and Twyla Eloise, Healthyself
- Jordan Rondel, The Caker
