A School for Creativity, Consciousness & Clarity

W E E K E N D E D I T I O N 21

Photo from our India Retreat in Rishikesh Oh my lord is it excellent to be home! So emotional! So wonderful! So many delicious meals created and eaten in our kitchen. So much doting on the dogs. And, sooo much that we are creating, so a hell of a lot of time in front of my…
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Nourishing Mushroom Broth With Brown Rice

There are days when I crave something soothing, nourishing and grounding. This is one of these dishes. It’s the perfect Autumn or Spring dish when the seasons are changing and there’s a gentle chill in the air. I always prepare more rice than I need so I can make this dish, Olive Oil Crispy Fried…
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Olive Oil Crispy Fried Egg on Rice

This is such a simple and delicious breakfast that we frequently have as a supper late in the evenings if working until late. Some of the ingredients are from our recipe Nourishing Mushroom Broth With Brown Rice, so I’ll provide substitutes if you haven’t made this dish the night before! I am such a huge…
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Recipe – Ayurvedic Green Mung Bean and Coconut Pancakes

Ayurvedic Green Mung Bean and Coconut Pancakes These are incredibly high in protein and with the spices are the perfect Vata balancing breakfast. You will need Dried Green Mung Beans Nutmeg or Cinnamon Cardamom Coconut Syrup or Maple Syrup Coconut Oil Fresh Grated Coconut or Desiccated Coconut Soak 1 cup of dried green mung beans…
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Sago Payasam

This is the most delicious dish that my friend Mish taught me to cook. Payasam is originally from Southern India and is a dish usually made on special occasions as offerings to the gods. Although it’s a Sattvic dish, it is very decadent, and should be only indulged in occasionally! I make it on our…
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Spiced Ginger Afternoon Cake

This cake is warming, grounding and perfect in the afternoon with a cup of Dosha Balancing Vata Tea. I adapted it from a recipe by Rose Bakery, tweaking bits and pieces to make it a little healthier. It’s very dense and packs a spicy punch, and is delicious served warm fresh from the oven although…
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SPRING QUINOA RISOTTO by BROWN PAPER BAG

Jacq Alwill from Brown Paper Bag and I have collaborated  to bring you a series of incredible recipes and I am so excited to share the first one. The recipes are by Jacq, and like everything she does, they’re inspiring, healthy, luxurious yet humble all at once. It’s exactly why I love her, and her…
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Sesame Crusted Tuna with Green Tea Soba Noodles

This recipe is so simple and divine, and leans heavily on the best quality ingredients you can get your hands on as it is so utterly simple. Buy the best quality green tea soba noodles you can find, and boil in water for the specified time. The packets I normally buy are all in Japanese…
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Ayurvedic Cleansing Kitchari Recipe

Kitchari is an ancient Ayurvedic recipe that is nourishing, cleansing and grounding. It’s everything you could want in a single dish. It detoxes the mind and body and balances all the doshas. Eating a dish made from rice in Western society is usually hardly the key to weight loss and health, however ancient knowledge is…
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Plum and Almond ‘Tart’

This is my failsafe go-to whip up recipe as you can put any fruit you like in there and it will work. You can undercook it or overcook it a little, and it will work. It technically isn’t a tart as there is no pastry shell, but I like baking it in a tart shell as…
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Earl Grey Sables

These little puppies are not the picture of health, let’s be honest. But they are damn fine. I have tried substituting in other ‘healthier sugars’ on this one, but if you want a gorgeous texture in the mouth, then icing sugar is the way to go. Clearly, go ahead and tweak as you please though…
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Black Sesame Seed Cookies

These are so easy to make and have a dense crumbly texture in the mouth and are not too sweet with the fragrance of the sesame seeds coming through gently. The perfect gift to take to a dinner party or any kind of party. I like parties for one, where it’s just me, a cup…
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Gluten Free Muesli Cookies

This is seriously easy, and you can throw  together whatever suits. This batch included a dry mix of puffed millet, almonds, hazelnuts, coconut, dried green apple, dried orange, dried strawberries, puffed rice, pepitas, sesame seeds, sour cherries, cranberries and goji berries. Add a teaspoon of Vanilla Power and a few tablespoons of organic Rice Syrup…
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Recipe – Gluten Free Healthy Bounty Bars

This is a dead simple little recipe to whip up that ensures any sweet tooth will be satisfied. Like with all the recipes I post on the Journal, use your instinct, if the mixture feels too dry, add a little more wet mix and vice versa. While that is melting, mix in another bowl 250…
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Pan Grilled Snapper with Earthy Mushrooms and Chives

With this recipe, I will pop down the portions per person, then  you can simply multiply as needed. I hate dividing recipes up (e.g. enough for 4 people and you have 3 people) and I think you should be running on gut and feel when cooking (not baking, that’s a different story) so just roll…
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Lemon and Olive Oil Cake

These little cakes are dense, moist and rich with lemon. You could add in a few teaspoons of finely chopped thyme for a variation on the theme (deleting the yuzu and orange blossom) or for something more decadent, add a lemon syrup icing. Try use organic where possible, but especially with the lemons as you…
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Recipe – Salmon Gravalax

This recipe is so incredibly simple and delicious. You take a deboned side of salmon, or large fillet, whatever you can get your hands on. Rub it down with sea salt, I used pink Himalayan salt here, and white sugar, then tear and place some sprigs of dill on the fillet. Place in a large…
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Maple and Coconut Granola

This is dead simple, you just need to play with the ratios to work out what you love the most. It’s 3 cups of dry goods to 1 cup of wet. Try use organic ingredients where possible. I used this time DRY MIX Mix together 1 & 1/2 cup organic oats 1/2 cup macadamias 1/4…
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Recipe – Raw Kingfish with Yuzu

This recipe is incredibly simple and very much runs on a little intuition as to the portion sizes. If it’s a starter to be followed by a main, adjust the proportions accordingly. Where as if you are serving it with a few other smaller dishes, then make it a little larger. Raw Sashimi Grade Kingfish…
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Recipe – Coconut Sugar Madeleines

Now these couldn’t be classified as ‘healthy’ per se as they still do have sugar in them, although it is coconut sugar, which is far better than a refined white sugar. They taste like sticky, caramelised little toffee style madeleines, and they’re divine!! This recipe makes 12 big ones, I recommend doubling it, to make…
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Recipe – Gluten Free Ricotta Hotcakes with Gravalax

We love a recipe that can be used for breakfast, lunch or dinner, or even shrunk down into mini bites for entertaining, and this recipe is that. It’s simple and quick to prepare and make, and there are so many variations you can do as a topper aside from gravalax and creme fraiche, just use…
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Why I Cook – by Jacqui Lewis

Cooking is in my blood. My dad, Greg Doyle, is a well known chef in Australia and had the Three Hat/Restaurant of the Year Pier Restaurant for 21 years before we flipped it together into The Sailors Club and downstairs cafe The Swimmers Club. My uncle Peter is also a chef from Est. fame. What…
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