Like the majority of kids I know, my minis just love to help out in the kitchen.  Whether it be stirring, (attempting) chopping, picking herbs or wiping down the tables, they’re always eager to be involved (here’s hoping it lasts forever).

So, when one of them says ‘let’s make someting’, I jump at the chance.  But what to make with toddlers?   There’s definitely criteria:  it needs to be something safe, something that smells good, something that calls for mess, all hands on deck and also creates an air of anticipation.

There’s only one thing that fits all of the above requirements and that something is baked!

I apologise to my gluten-free friends, but this recipe is not one of those.  Will have to keep experimenting with that one ;) IMG_2726 IMG_2725

So that is exactly what we did.  Here’s our recipe for some yummy cinnamon rolls with a twist.

















Sticky Date & Pumpkin Cinnamon Rolls with Vanilla Cashew Frosting

Makes 8 rolls



1 cup unsweetened almond milk
3 Tbsp grapeseed oil
2 1/4 tsp instant yeast
1 Tbsp coconut sugar
1/4 tsp Himalayan pink salt
2 cups of wholemeal spelt flour
1 cup of plain flour


1 1/2 cups of pumpkin puree
Sweetener of choice to taste (I use liquid stevia)
2 tsp pumpkin spice mix
2 tsp cinnamon

Sticky Date Mixture

8 medjool dates, pitted
1/2 cup of water
handful of pecans, chopped (optional)

Vanilla Cashew Frosting

1/2 cup of raw cashews (soaked and rinsed)

3/4 cup of water

Sweetener of choice (I used liquid stevia)

1 tsp of organic vanilla paste


In a small pot,  place the almond milk and grapeseed oil  and place on low heat until mixture is tepid (i.e, you can stick your finger in and it feels comfortable).  It should be warm but not too hot or it will kill the yeast, for this reason, be careful that it doesn’t come to the boil!

Pour milk mixture in to a large mixing bowl and sprinkle on yeast. Leave it in a warm place in your kitchen for 10 minutes.  This will allow it to activate.  Once the 1o minutes is up, stir in the sugar and salt.

Mix the spelt and plain flour together first and then start adding it, 1/2 cup at a time, to the yeast mixture, stirring as you go. The dough will be sticky and eventually turn into a ball, which you won’t be able to stir, so that’s when you transfer to a clean bench surface that you’ve lightly floured.  I still had about 1/2 cup left of flour when it turned into a ball so I just added the flour as I kept kneading and it was all absorbed into the dough, leaving me with a nice round, soft but bouncy ball of dough.  Put aside.

Get a clean bowl and add some grapeseed oil and move it around the bowl so that it nicely covers all the surfaces. Place the dough inside and roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

While dough is rising, prepare sticky date mixture by blending the dates with water until they are completely smooth, paste like.

Line a cake tin with baking paper, ( I used a round 8×8) and pour over the date mixture, spreading it evenly over the bottom with a spatula, and then sprinkle on the chopped pecans if using.  Put aside.

Now prepare the pumpkin filling by blending the pumpkin puree with the spices and sweetener ( I use liquid stevia and never measure it, sorry!).  Set aside
When dough is ready, place dough on lightly floured surface and roll it out into a thin rectangle.

Use a spatula to spread over the pumpkin mixture until it’s all used up.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a sharp knife, cut the dough into 5 cm sections and position in your 8×8 dish with the date and pecan layer on the bottom (you should have about 8 rolls). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 180 degrees celcius.
Once the oven is hot, bake rolls for 30-40 minutes or until slightly golden brown. Remember all ovens are different so just check that the middle is done by sticking a skewer in the middle and seeing if it comes out dry.  Start checking at the 20 minute mark to avoid burning.

Whilst the buns are baking, make the frosting by blending the rinsed cashews with water, sweetener and vanilla paste.  You want it to be super smooth and should be the consistency of custard.  Place in the fridge.

When buns are ready, take them out and leave to cool for about 10 minutes.  Add the cashew frosting on top, you may need a spatula as it will get thicker in the fridge.

Now pull apart the rolls, savour the sweet caramelised sticky date bottoms and devour!

I’ve made vegan cinnamon buns before but these were definitely a winner.  Hope you enjoy them as much as we did.

Peas, love and mungbeans



Posted In:baking


I’ve always had a soft spot for a warm bowl of grains for breakfast.  There’s just something so nourishing and nurturing about the whole process of making a big bowl of porridge.  With the weather getting cooler, even though it’s meant to be spring, it’s been the perfect time to experiment with some different grains.

Enter the humble teff.  This tinie tiny grain, the smallest in the world in fact, is chock full of nutrition, which is probably why it’s eaten as a staple in it’s native Ethiopia.  Just 1/4 of  a cup of teff contains 7 grams of protein, which is super if you’re on a plant based diet, now you can go and tell everyone where you get your protein from!

Apart from protein, it’s also rich in calcium, phosphorus and magnesium, which are all essential for bone health.

So, for my first dabble in teff, I decided to play it safe and make a really basic and simple porridge.  I think this recipe is a good one if you’re starting off as it lets you get used to the flavour and texture and it’s minimally flavoured so you can use it as a base to add your faves and get super creative.


Basic Teff Porridge

Serves 1


1/4 cup of teff grain

1 1/2 cups of water

pinch of Himalayan pink salt

1/2 tsp coconut oil

Stevia drops as desired



Heat up a small saucepan on medium heat and add the grain.  Toast the grain slightly (you will hear little popping sounds) to bring out the nuttiness of the grain.  Add the water (if the pan is really hot, it will spit and splatter so becareful), and stir to combine.  Add salt, stir and cover with lid.  Turn heat down to med-low and stir intermittently until it’s ready, about 15-20 minutes.  You may need to add more water if it becomes too dry.  Or you can add your plant mylk of choice at this time.

Once ready, stir in the stevia and coconut oil and stir to combine.

I served it with some cinnamon stewed apples and pears, which you can easily make by placing pear and apple slices in a saucepan and add some water (not too much as the fruit will drop it’s own liquid).  Add some cinnamon powder or a cinnamon quill, cover with a lid, and cook on low-med until fruit is soft and most of the liquid has evaporated.  Serve on top of your porridge with a sprinkling of your fave nuts/seeds.


Now let’s not stop experimenting, it is after all, the yummiest and most fun way of discovering new treats!  Next up I experimented making porridge with millet grain.

Millet is normally found in bird food, but this little round grain shouldn’t be kept just for birds, as they are rich in essential minerals, specifically copper, phosphorus, magnesium and manganese.

Hmmm, I think the birds are on to something!

 IMG_2483Creamy Coconut Millet Porridge with Rose Scented Strawberries

Serves 1




1/3 cup of millet grain

1 cup of water

1/2 cup of coconut milk

1 cup of water

pinch of Himalayan pink salt

stevia drops to taste



1/2 cup of sliced strawberries

2 Tbs of rose water

stevia drops to taste



Make the strawberries first by mixing the stevia and rose water in a shallow bowl, then add the strawberry slices and make sure you swirl them around so that they get infused with the rose water.  Set aside to infuse whilst you make the porridge.

For the porridge, place millet grain in a coffee grinder or use the dry container for your blender.  Blend/grind until the grains are about 3/4 ground.

Place a small saucepan on medium heat, and add the semi-ground millet and the rest of the ingredients.  Stir to combine and cover with lid.  When it starts to simmer, take off lid, give it a good stir until it’s all creamy and smooth.  Turn heat down to low, cover with lid and leave to cook for about 8-10 minutes.

After the time is up, give it a good stir.  If it’s too runny, give it a couple of more minutes.  If it’s too thick, add a little bit more water or milk.

Pour into a bowl and add the strawberries, and pour a Tbs of the liquid on top.

I also added some coconut kefir yoghurt  and pistachio crumbs to mine for some texture and added coconut flavour.


But what about if you’re craving a sweet little treat?  Sometimes there’s nothing like a cheeky slice of toasted banana bread to get you going.

Here’s a recipe that I adapted from the lovely Caroline and you can find the original recipe on her blog here.

I like this recipe because it’s gluten, sugar, and oil free.  Can you believe it? So good!

I made this for my minis who are ravenous when they come back from school.  It went down a treat and lasted only two days, admittedly, I had three slices to myself but hey, the cook’s allowed some too right?!

Hope your family enjoys it as much as mine :)

IMG_2488 IMG_2493 IMG_2492 IMG_2474Coconut and Banana Bread

Serves 8



1 cup gluten-free oats, ground to flour
1 cup almond meal
1/4 cup shredded coconut
1 tsp gluten-free baking powder
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of Himalayan pink salt
2 tsp pure vanilla extract
1/2 cup coconut milk
1/2 tsp of stevia
3 small ripe bananas, mashed
1 medium banana, sliced into coins
extra ground cinnamon
1 tbs of shredded coconut


Preheat oven to 190 degrees.
Mix oat flour, almond meal, shredded coconut, baking powder, cinnamon, nutmeg & salt in a bowl.
In another bowl mix the mashed bananas with the vanilla extract, coconut milk and stevia and mix well. Add to the dry ingredients and stir with a spoon until everything is well mixed.

Pour the dough into a prepared loaf pan that’s been lined with baking paper.  Top with banana coins and sprinkle on some cinnamon and 1/2 Tbs of the shredded coconut.

Bake in the oven, middle rack, for about 40-50 minutes. Stick a skewer through the centre , it should come out mostly clean with only a little bit of moisture on the end.

Cool on rack and top with the left over coconut before slicing.


Let me know if you give any of the recipes a try and don’t forget to tag me if you’re on IG so that I can see your creations.


Peas, love and mungbeans




Posted In:Uncategorized

IMG_2302When the culinary gods where creating dishes, I’m sure they picked pasta as the dish that would bring instant comfort and satisfaction to the lucky person devouring it.

Pasta is the reliable friend you can count on when your creative kitchen mojo has left you stuck and timepoor, and  your pack of loved ones are screaming to be fed.

But what makes a pasta a GOOD pasta.  After all, if there’s good, there’s also bad.  My money is on the sauce.  If  you have a super tasty sauce, man, you own it!

Here’s a recipe for a delicious sauce that’s sure to keep the family happy and you, with your sanity intact.

Spinach Pesto

Makes about 300 mls or enough to feed 4 hungry bellies


4 cups baby spinach
1/2 cup olive oil
3 cloves garlic
1/4 cup raw walnuts
1/4 cup raw sunflower seeds
1/4 cup raw pinenuts
4 TBS nutritional yeast


Add all ingredients to your blender and and blend until smooth. You many need to scrape the sides and push the ingredients down to incorporate them into the blending.
Place pesto in a glass jar with tight fitting lid and store in the fridge until ready to use.

Here’s a recipe that I made with it (pictured).


Spinach pesto and zucchini pasta

Serves 4


Enough pasta for 4 people (approx. just over half a regular pack)
1 medium zucchini, thinly sliced
1/2 medium brown onion, finely diced
1 quantity of spinach pesto (as above)
3/4 cup of plant mylk (I used unsweetened almond)


Cook pasta al dente, rinse in a colander with warm water and set aside.
In a large frying pan, lightly sauté zucchini and brown onion with a little bit of water.  Add the pesto and stir to warm through.  It will be thick, so add your mylk a little at a time to maintain a thick and creamy sauce.  You may not need to add all of it.  When the zucchini is soft and your sauce is as creamy and thick/thin as you like it, add the cooked pasta and toss to cover each and every single pasta piece.

Taste and season if required.  Serve immediately with a fresh crisp salad simply dressed in lemon juice.  This will go well with the rich tasting pasta.  You could also add some more nutritional yeast on  top or sprinkle on some hemp seeds.

* I used gluten free quinoa pasta


Ok, now I’m going to share with you my favourite ALL TIME sauce.  it’s a pesto but I use it raw.  You can cook it if you like but my suggestion is that you use it raw.  It makes a great sauce for raw zucchini pasta, a deliciously creamy salad dressing, and you can also have it as a dip with a bunch of your fave veggies or on top of some raw crackers.


One Hungry Mami’s Almond Pesto

Makes 50o mls


1 cup of raw almonds, soaked overnight and rinsed well
1/2 bunch of parsley, leaves and stems
1/2 zucchini, chopped
handful of baby spinach
4 Tbs of nutritional yeast
1/2 tsp of spirulina (optional)
1/4 cup of extra virgin olive oil (optional)
1 clove of garlic
1/2 cup of water
Himalayan salt to taste
Freshly ground pepper to taste


Place all ingredients in a blender and blend until smooth.   You will need to stop and push the ingredients down, as well as scrape the sides to incorporate all the ingredients.  You can add extra water also, just do so a little bit at a time.

Adding the zuchinni to the blender first will also help the blending process, as it releases fluid when blended.
This keeps well if kept in a glass jar with tight fitting lid.  However, mine usually only lasts 3 days as i have it a lot.  Basically have been living off it for the last week, oops!


IMG_2400What can I say, green is my favourite colour!


Peas, love and mungbeans



Posted In:Uncategorized

IMG_2072There’s just something about tacos that makes me think of parties, fun, music, laughter and good times.  Maybe it’s the vibrant colour of the ingredients, or perhaps the freshness of the flavours that incites good memories, but whatever it is, it doesn’t matter.  Tacos are amazing and a definite crowd pleaser.

Here’s a simple recipe that’s raw vegan and packs enough flavour punch to keep your tastes buds dancing with joy.


‘Soft shell’ Cabbage Tacos

Serves 4


Walnut Taco Meat

1 cup walnuts, soaked overnight and rinsed well
1/2 cup of packed cup sun dried tomatoes (you can get ones with no oil)
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp Himalayan pink salt (or to taste)
1/4 tsp of chilli flakes



2 radish, thinly sliced (I used a mandolin)
2 cups of baby spinach
1 medium tomato, thinly sliced
1 cup of fresh coriander, roughly chopped
1 medium ripe avocado
1 cup of red capsicum, diced
1/2 cup of red onion, diced

Mexican Mayo (makes approx. 500 mL)

1 cup of raw cashews, soaked overnight and rinsed well
1 clove of garlic
1 tsp of cumin
1 tsp of paprika
1 tsp of ground coriander
1/3 cup of banana chilli or red capsicum
2 TBS of nutritional yeast
1 tsp of Himalayan pink salt or to taste

Soft Shells

1 head of purple cabbage (A small one is usually enough and I cut it in halve first and get nice even sized ‘tacos’)



Cover the sun-dried tomatoes in boiling water and leave to soak for about 10 minutes whilst you get the other ingredients ready.
Once tomatoes have had time to soak, process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky. Set aside.
Blend all of the Mexican Mayo ingredients in a blender until smooth and creamy. Taste and adjust seasoning if required.
To assemble the tacos, just layer your salad ingredients on a piece of red cabbage leaf and top with walnut taco ‘meat’ and mayo.


If you think this is too fiddly, you could also make it into a salad and pop it into bowl, just shred the cabbage finely first so that it’s easy to eat.

Sometimes I make a big quantity of the taco meat and keep it in the fridge and take it to work for lunch or dinner.  It looks something like this:


For each jar you will need:

1 cup of cos
1/2 cup of cherry tomatoes
1/4 cup of yellow capsicum
1/4 cup of fresh coriander
1/4 piece of the avocado, chopped
1/4 cup of red capsicum
2 TBS of red onion
1/4 cup of walnut meat
Juice of half a lemon/lime (if you run out of mayo)


Just layer each of the ingredients in your mason jar and add the mayo or lemon juice prior to eating otherwise it can make your salad soggy if you add it to the jar.


And if you’re wondering what’s in the cups, it’s actually one of my all time favourite smoothies (I know, I have a lot of those)!

All you need to make this delicious smoothie is 1 cup of frozen strawberries, 1 banana, 1/2 beetroot, 1 1/2 cup of water.

Place it all in a blender and before you can say antioxidants, you’ll have a deliciously thick and creamy berry beet smoothie.



Peas, love and mungbeans





Posted In:Uncategorized

sadhana kitchen james watkins 05

If you are into raw food, or vegan food, then you will have heard of that little gem that sits nestled in between greek eateries and italian restaurants in Sydney’s Enmore.  By that little gem, I’m referring to Sadhana Kitchen, the first raw vegan organic wholefoods cafe to hit Sydney, and oh what a blessing it’s been.

Sadhana-Interior-2---JW (1)



From humble beginnings, in the kitchen connected to a yoga studio on Wilford lane, to now taking residency in the indie centre of Sydney’s Inner West, it seems Sadhana kitchen has come of age.  No longer able to contain it’s personality to the confinements of such a small enclave, this little gem is definitely shining bright and growing bigger by the day.


But what makes it such a success?  Is it the food, which is delicious, meticulously prepared and oh so good for you?  Or is it the actual venue, which is warm and inviting and has none of the pretentious vibe that you can so often find at other ‘hip’ Sydney venues.

No, above aside, what makes Sadhana Kitchen so special, is the heart and soul that goes into it.  The team at Sadhana obviously love what they do, and you can see that in every single dish that comes out.

From the first time I went there when it was still joined to the yoga studio, to now, I can tell you that it is consistent.  Consistently good.

The force behind the team at Sadhana is the creator and owner, Maz Valcorza.

I first met Maz at one of her raw food workshops about a year and a half ago.  I was newly vegan, and just starting to find out about the raw lifestyle.  Her workshop was such an awesome learning experience, and through her, I came to know about Kimberley Snyder, who you all know I love.

What I got from my first meeting with her, even back then, was that she was clearly passionate about what she was doing.  And that really has not changed.

I mean who quits their well paying secure job, to do something they have never, ever done before?  Working around the clock and sleeping on the floor of the yoga studio whilst the cafe was in it’s infancy was not unusual but this is the type of person she is. An A type personality that gets the job done to perfection and still manages to stay awesome.

When I met with Maz to interview her for this piece, I was instantly at ease in her presence and it was evident that she’s a very spiritual being.   We chatted like two people that knew each other.  Everything was easy, there were no awkward moments, and we discussed a range of topics.  To my surprise, she touched a lot on issues that I am currently going through and the more we chatted, the more clear these things became to me.

Apart from chatting, giving me book recommendations and sharing her love of Ashtanga yoga with me, she also presented me with an array of goodies that were so beautiful, I didn’t actually wanna eat them!  Well, for a second anyway.


IMG_1818IMG_1895IMG_1815IMG_1817IMG_1816IMG_1820Can you see what I mean now about how beautiful the food is?

I started with the Sadhana Super Bowl, a delicious big bowl full of shredded kale, house-made sauerkraut, cherry tomato, cucumber and pesto zoodles served with brazil nut cheddar and sundried tomato & smoked paprika hummus.

Then there was the crepes filled with their homemade not-ella (get it?), bananas, coconut yoghurt and drizzled with strawberry coulis and chocolate sauce.

And I couldn’t leave there without trying the better than wagon wheel!  Two delicious chocolate biscuits with a layer of raspberry chia jam and fluffy marshmallow, all dipped in raw mylk chocolate.  I need to stress here just how fluffy that marshmallow was though.  Seriously, like a little puffy cloud.  But not icy, just yummy :)

And I washed it all down with a warm cup of salted caramel hot chocolate, yep, it was so so good.

If you were ever wondering about raw food, or wanted to introduce someone to it, this is the place to do it at.  It really does tick all the boxes for me and I know that once you try it, it’ll become your fave too.


And now for the One Hungry Mami questions!  You didn’t think it was just all about the food did you?

I asked Maz a few things that I wanted to know, being nosey and all, and she happily obliged.  So here you are, for your reading pleasure, a glimpse into the lovely pocket rocket that is Maz.

Maz Head Shot (3)

Let’s start with the basics first: What is your eating philosophy and how did this come about?

My eating philosophy is that food can be a vehicle by which we can all connect to our personal wisdom, cultivate our own unique culture of health and take sovereignty over our health and well-being. So often I see people letting marketing messages and corporations that have a lot to gain from our ignorance, dictate their lifestyles. By connecting to our inherent wisdom, and making conscious decisions about what we put into our body’s, we can make a positive difference within ourselves and in our world. All of this came about through my yoga practice. Yoga opened the door to veganism, then raw food and generally just being mindful and taking responsibility for my choices.

What changes did you notice in yourself after taking up this lifestyle?

Straight away I started to sleep better. I had problems sleeping and always thought I was pretty fit, because I ran regularly. But I was also eating a tremendous amount of processed junk foods, smoking a pack a day and drinking quite heavily on the weekends. I think I didn’t know what healthy really felt like until I got rid of all the nasty foods my body craved and fed it what it needed instead. I am also naturally quite slim, so the changes were more subtle. I started to develop strength and my skin really began to glow, I woke up without the need of an alarm clock and my mind was a lot clearer.

People often wonder about transitioning to raw veganism but find it challenging, especially in cooler months. What barriers did you meet when you started and what tips can you share to make this a success for anyone who is interested.

I think with raw veganism or adopting a healthy lifestyle in general, people really need to cultivate that connection with their food, and connect with their inherent personal wisdom. The truth is, no one way of eating or healthy lifestyle will suit absolutely everyone in the world. Once you eliminate the processed foods that are addictive, and start from a clean slate, then you can begin using your body’s natural ability to let you know exactly what it needs for optimum wellbeing. That’s why cleanses are so helpful, they detoxify, give you digestive system a much needed rest and allow you to have a fresh start. For me, I don’t tend to crave really hot or warm foods, even during the colder weather because I feel most nourished eating raw fruits and veggies. I do however love drinking herbal teas and herbal tonics. My friend Mason from Superfeast makes the most amazing Reishi Hot Chocolate which has a base of pau d’arco tea. So nourishing and so delicious. A great way to warm up is to add some spice to your food and drink. Fresh chilli, ginger, turmeric, they all help to create heat and boost the metabolism. Finally, if the thought of eating raw food just doesn’t comfort you when it’s cold, then eat a healthy cooked meal. Try roasted or steamed sweet potatoes. Whatever you eat, pair it with a green salad for some much needed enzymes.

What motivated you to open Sydney’s first raw vegan cafe?

I was working in pharmaceutical sales and marketing and was travelling almost every day. I was so into raw food that I made up lots of recipes and enjoyed them throughout my working week. I thought, wow this is so simple, and easy even with a hectic lifestyle, so I started a blog to share my recipes with others. It just so happened that the owner of the yoga studio I completed teacher training in was looking for someone to take over their café space. The rest is history, or the begging of this new story.

What ingredients are a must for your fridge/pantry?

Organic dark leafy greens, as much of a variety as possible. Ideally, whatever seasonal produce is available is what forms the basis of all my meals. Some foods that help to make amazing superfood smoothies (which are the quickest and easiest way to get all your nutritional requirements in a single meal) are frozen bananas (they add a creaminess to all smoothies, chia seeds & hemp seeds (ridiculously amazing superfoods that have a mild flavor so they can be added to all meals) and fermented foods like sauerkraut. I try to have at least ½ a cup per day. Eating fermented foods help to naturally and gradually detoxify the body, promote good gut health and in turn, give you glowing skin, high energy levels and optimum digestion.

What are the most essential kitchen gadgets to keep in a raw kitchen?

A sharp knife, like in any kitchen, is invaluable, invest in a good one early, it will save you a lot of frustration down the line. Apart from that I think a high powered blender is a great investment, you can make so many things from sauces, dressing, dips, to smoothies, mylks, cheeze, to cakes, mousse, soups. It’s just so handy in a raw kitchen. Everything else is kind of a “nice to have” to really maximize how creative you can get with recipes. Blenders liquefy so a good pairing for a bender is a food processor, their primary function is to chop. They are great for combining ingredient that are denser like bliss balls, cheesecake cake bases or sauces you want to remain chunky. Spiralizers are great too for making “noodles” out of firm veggies – otherwise you can just use a peeler to make “fettuccini”. A mandolin is also great for slicing veggies super thin and you can get attachments that julienne too. All these different texture you can achieve make a huge difference in the overall presentation, flavor and feel of your dish. Finally for the really cool stuff, a dehydrator is great. You can get super tech and make things like breads, crepes, wraps, coconut bacon, kale ships, burgers. It basically acts like an oven, only on super low, slow heat. you can change the texture and flavour of foods just like you would when cooking, however the enzymes remain in tact.

What is your favourite dish to make?

I’m a bit of a dessert maker. The better than wagon wheels and better than tim tams at Sadhana Kitchen are my babies and I’m so happy with the great feedback we have received. Sweet but healthy treats really are the easiest way to convert people who are initially skeptical. I love making anything and everything though. I’m really in my element experimenting in the kitchen and coming up with new dishes. This week I made a raw vegan mushroom and avocado egg benedict with coconut bacon and an out of the world hollandaise sauce. Add some house fermented sauerkraut and that is my favourite thing to make and eat at the moment.

Juices or smoothies? What do you prefer and what combination?

I think it’s important to have a mix of both juices and smoothies. Basically smoothies have the fibre of the produce still in tact which is vital for cleaning our your colon. Whilst juices are devoid of fibre so the body doesn’t have to work as hard to assimilate the nutrients. Even so, smoothies are really easy to digest anyway, because they have been pre-blended. I would say that whatever you make, use organic plant based wholefoods, and when juicing it’s best to stick to veggies so that your body doesn’t get superloaded with a large hit of sugar. The fibre in fruit helps the body digest the fructose at a rate it can handle without negative effects. Also, always chew your smoothies and juices! It helps to release enzymes in your mouth making the nutrients easier to assimilate.

Sweet or savoury?

Both. I actually can’t choose. It’s whatever my body is feeling like within a single moment.

Can you share a fave recipe with us? 

This recipe is nutritionally dense, containing high amounts of bioavailable nutrients including protein, calcium, omegas and vitamin C. Chia seeds are 20% protein, have 5 times the calcium of dairy and 3 times the iron of spinach. It’s the perfect pre-post workout meal that’s quick and easy to prepare and travels well.



Chia Protein Porridge

Serves 1


1/3 cup chia seeds

2 cups water

3/4 cups almonds

1 scoop sun warrior vanilla sprouted brown rice protein powder

2 tsp maca powder

2 tsp mesquite powder

1-2 tbs coconut sugar

fresh banana, blueberries & raspberries to serve


1. Pour chia seeds into a medium sized mixing bowl and set aside.

2. Place water, almonds, maca, mesquite, protein powder and coconut sugar in a blender on high speed until smooth. Combine with chia seeds and whisk together vigorously for 30 seconds, making sure to get rid of any lumps. Set aside for a few minutes and repeat the process until the mixture thickens.  Chia seeds absorb many times their weight in liquid so keep stirring the mixture until the seeds have expanded and soaked the liquid.

3. Transfer into a serving bowl and top with fresh fruit.

Can you describe your day on a plate?

I wake up every morning and have 1 litre of water with the juice of 1 lemon and a pinch of cayenne.

After yoga, I have 1 litre of green smoothie, with my favourite superfoods added. Right now I’m really into medicinal mushrooms like chaga, cordyceps and reishi.

For lunch I’ll have something with loads of leafy greens, like a super bowl from Sadhana kitchen.

For dinner, I like to have something a little heavier. Like a raw vegan BLAT on our delicious raw onion bread or a raw bibimbap with sprouted wild rice. Occasionally, if I want something grounding, I’ll have some roasted or steemed sweet potatoes in my raw dinner salad. I drink lots of water throughout the day and snack on superfood smoothies, fruit and sometimes have a treat like a raw vegan better than wagon wheel, which are my fave!

How do you stay fit?

Yoga every day, I practice Ashtanga yoga and it’s part of my daily Sadhana (conscious spiritual practice). I also like to ride my bike around, walk whenever I can and go for runs. I love trampolines. A complex just opened up near my house, so I’m going to become a regular!

You have amazing skin, I’m sure from all they amazing food, but is there any brand you are particularly fond of?

Yes! I used to use Sircuit Skin which in a brand from the US that is cruelty free, highly concentrated and organic. It worked for me for the past 6 years, but recently, I’ve switched to Delicious Skin, which is made by my friend and colleague Nicola Marie. It’s really affordable, especially compared to other brands out there, hand made, organic, simple and edible! Honestly, it’s a freaking miracle worker. My skin has been quite clear for a while now because of my diet, but the Delicious Skin range maximizes the glow, makes my skin even softer and smells and feels so good. I also love supporting a local business that is vegan, ethical and run with so much love and passion. I can’t stress enough though how much eating the right foods really shows on your skin.

What are you top 5 tips for maintaining good health?

Start every morning with at least 500ml of filtered alkaline water with the juice of 1 lemon and pinch of cayenne. It detoxifies and kick starts your metabolism and rehydrates the body.

Be active and physically move your body every day for at least an hour. It doesn’t have to be a hard out gym session or marathon, unless that’s what you enjoy. Do something you love, play a team sport or just walk the dog, but get out there and get your body moving every day.

Practice yoga. Yoga cultivates mindfulness. It allows you to dedicate time to stilling the mind, connect to that which never changes and figure out what it really means to be truly happy and free. The physical practice obviously is great for keeping the body fit and a flexible spine is one of the most essential requirements for longevity. But even more than that, taking time out of each day to breathe, be mindful and meditate is priceless in our fast paced world.

Have a green smoothie every day. Think of it as an insurance policy to make sure you get your daily nutrient requirements. It also helps to cultivate healthy eating habits, because filling yourself with such goodness makes you less likely to reach for processed filler junk foods.

Have a gratitude journal. Sometimes, it’s easy to get caught up in the many cogs that keep this world spinning. A lot of it isn’t necessary, a lot of it is harmful, a lot of it is superficial, a lot of it is a distraction. Taking time each day to take stock of everything and everyone you are blessed with really brings everything into perspective and invites positivity and light into your life. When we come from a place of abundance and joy, we are also more compassionate. Compassion and kindness is essential to health and happiness, for ourselves and for our planet.

What’s next for Sadhana Kitchen?

Opening for dinner, releasing our new recipe book and continuing to serve awesome conscious food to our inspiring community.


There you have it peeps, hope you are feeling as inspired as I after reading through Maz’s answers.

A big THANKS to team Sadhana for the lovely lunch and for being one of the few places that I know will consistently keep me and my belly happy.

You can find Sadhana Kitchen at 147 Enmore Road, Enmore (02) 9516 1334

IG: sadhanakitchen

FB: Sadhana Kitchen


Peas, love and mungbeans




All pics of food taken by  me except for chia porridge which was supplied by Maz Valcorza.

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