Strawberry Ice Cream Cake by Kylie Ann Casey

strawberryHow amazing are strawberries? Not only are they delicious, they are also a superfood. Yes, the humble strawberry has amazing super powers to benefit your health! Strawberries are rich in nutrients and antioxidants including vitamin C, therefore boosting immunity. They promote eye health, keep wrinkles at bay, reduce inflammation, help to regulate blood pressure and also promote pre-natal health.

When I saw my friend and fellow IIN graduate, Kylie’s Instagram feed with this amazing creation, I knew I needed the recipe and I had to share it with you all. I’m so excited that she agreed!


It is an honour to be asked to contribute, a guest post to Lisa’s beautiful blog here.

I’m Kylie Ann Casey, like Lisa I graduated from the Institute of Integrative Nutrition and now specialise in Plant-based Wellness and Early Childhood Nutrition. I have worked with young children for the last 12 years and have realised that at some stage, all parents and care givers struggle to get their children to eat healthy food. I’ve seen these struggles and some very unhealthy lunch boxes! I have created a blog where I will be sharing simple, affordable and healthy recipes that children will love.

The easiest way I have noticed to get any child (or fussy Husband) to eat healthy and nutritious food is in the form of dessert! So with this in mind, I created this delicious and healthy, Strawberry Ice Cream Cake.


1 cup Brazil Nutsstrawberry cake
1 cup medjool dates (pitted)
1 tablespoon coconut oil

1 can coconut cream
1 cup strawberries
¼ cup raspberries
½ cup maple syrup
2 tablespoons coconut oil

Extra strawberries and Raspberries to decorate!

1. Place all base ingredients in a food processer and pulse till all combined 1-2 minutes depending on how powerful your food processor is.

2. When base is ready and combined, place in a medium sized cake tin and firmly mold the base evenly across the bottom

3. Put the base in the freezer to start setting while you make the filling

4. Put all filling ingredients in your blender or food processer and blend till combined, again this is usually 1-2 minutes

5. Pour filling over the base and place in the freezer for 30-60 minutes

6. When cake has set decorate with strawberries on top

Handy Hints: Cake tastes best when not frozen completely, think soft serve consistency. If freezing for a future time let the cake defrost in your fridge for 1 hour before serving.

Enjoy xx

Make sure you check out Kylie’s Facebook page, Growing Tastebuds, her website and also follow her on Instagram @kylieanncasey for more healthy food inspiration.


Make Peace with Your Plate – Book Review

make-peace-with-your-plateReading is one of my favourite things to do. I usually have about three books on the go; one for business, one for health/spirit and one for fun. Then I have more books waiting for me when I’ve finished them. I also have an ever growing list of “must reads” to get through!! Who’s with me? Earlier this year I joined a Wellness Book Club where us book nerds share our thoughts and ideas about a particular book each month. One of the books we read was Make Peace with Your Plate by Jess Ainscough, and now I’m sharing my review with you.


Australia’s very own Wellness Warrior has left a significant legacy. The passing of Jess Ainscough earlier this year was felt by the many lives she touched. The authenticity of her blog and her story as well as her message of wellness resonated with so many people who in turn felt a connection to her. I had followed her blog for a couple of years and credit her inspiring story, enthusiasm and dedication to health for sparking a transformation in my own life. I started 2015 with my ‘books to read this year’ list which included Make Peace with Your Plate – finally! Picking up this gem for the first time after her passing was both comforting and poignant.

Jess’ story is both heart-breaking and remarkable. At just 22 years old her life was turned upside down when she was diagnosed with a rare type of incurable cancer and told that her only option to prolong her life was to amputate her arm. She was like any young woman; partying, living each day as it comes, surviving on junk food and battling body issues. Her shocking diagnosis was a life-changing catalyst for extreme change to her lifestyle, beginning with a three week stay at the Gerson clinic in Mexico. Two years of hourly fresh, organic veggie juices each day, a basic plant based diet and five coffee enemas a day followed.

She was absolutely, one-hundred percent committed to her health with the support of her parents, boyfriend and fur babies. An obsession to research everything about natural, alternative cancer therapies and treatments as well as how to bring her body to optimum health forms the basis for a lot of information in this book. She acknowledges that the information isn’t new, but rather something we have forgotten along the way and need to relearn.

What I absolutely love about Make Peace with Your Plate is that it is part reference book, part autobiography and part self-help book, all interwoven in an easy to read and light kind of way. She speaks about the chemicals in our foods, nutrition, whole-foods, a plant based diet and debunks some ‘truths’ about dietary claims. She shares some useful information on superfoods and how to use them as well as reading labels. Most useful is the ‘how’. You will find a lot of value in how to put all of this information into practice.

Going beyond the plate, Jess rightfully acknowledges that our wellbeing is based on more than what we put in our mouths. We must take a holistic approach. For me, having a regular meditation practice is important but something I never prioritise. Jess shares the details of her own practice and how to do it, this really helped me out with my routine. While reading this book I also got back into dry body brushing and felt amazing for it. I was also inspired to try oil pulling for the first time. All I can manage is 3 minutes. I’m not sure how someone with kids or a dog could possibly do this for 20 minutes in the morning. Another thing is the coffee enemas…..hmmm, still need to get my head around that one!

We can read a number of text books or spend an afternoon googling the theories and philosophy for health and wellness included in Make Peace with Your Plate. But what we would be missing out on is Jess’ incredibly inspiring story. How a young woman with a serious illness intuitively makes decisions for her own health, researches daily practices and nutritional information to allow her to thrive and manages to live a life full of gratitude and positivity. Her holistic approach to wellness and what that looks like in her daily life is what sets this book apart from the rest. Her authenticity, honesty and passion shines throughout this entire book, engaging the reader from start to finish.

A truly inspiring book that empowers us to live our healthiest lives.

Have you read Make Peace with Your Plate? I’d love to hear your thoughts. If you enjoyed this book review please let me know in the comments. If it’s something you’re interested in, I would really enjoy writing more reviews for you.xx

Chocolate Crackles

choc crackleToday I found myself without any chocolate in the house on World Chocolate Day!! Luckily I had the time to create a chocolatey, delicious and healthy treat with some ingredients in my cupboard. This is ideal for the 3pm sweet fix, for morning tea or as a snack. Perfect with a cup of tea.

You will need:
1/3 cup raw buckwheat
1/3 cup shredded coconut
1/3 cup almonds chopped
1/3 cup pepitas
1/3 cup sunflower seeds
1/4 cup cacao nibs handful of dried fruit eg, goji berries, raspberries, cranberries
1 dessert spoon of cacao powder
1 dessert spoon of organic maple syrup (if you want more sweetness)
4 heaped dessert spoons of coconut oil

What to do:
1. Mix all dry ingredients together along with the maple syrup.
2. Melt the coconut oil then add it to the dry ingredients. Mix together.
3. Spoon mixture into cupcake paper cases or a silicon muffin tray.
4. Place in the fridge for at least 15 minutes to set. Enjoy!choc crackle 2

This recipe can easily be made without the almonds for a nut free version. If you don’t have all of these ingredients, substitute and create your own version! The coconut oil is key in holding it all together. I’d love to hear what you put in your own chocolate crackle recipe, leave a comment below. I also think this treat is best enjoyed in winter as it would melt very quickly in summer.

Want to know more about how to integrate healthier habits and foods into your life? I am an Integrative Nutrition Health Coach and can support you with tips and information to re-boot your health. Contact me here for your free Health Coaching session and go into the draw to win a beautiful self-care pack.


Coconut & Sweet Potato Brownies by Elsa’s Wholesome Life

cacao-sweet-potato-brownieRecently I happily stumbled across Elsa’s vibrant Instagram page @elsas_wholesomelife full of goodness and foodie inspiration. Her blog Elsa’s Wholesome Life is just as colourful with many plant based and healthy recipes. I am very excited to be featuring her as a guest on the blog this week and sharing her delicious Coconut and Sweet Potato Brownie recipe.

Elsa is a student dietician living and studying on the sunny Gold Coast, sharing her love for whole, raw and plant based foods. Currently in her third year of her bachelor degree, soon she will be an accredited practising dietician, educating and helping people prevent and treat disease through their diet.

One of her favourite quotes is Let food be thy medicine – Hippocrates. One of my favourites too!

Now here’s her delicious recipe!

 Coconut & Sweet Potato Brownies

Gluten Free, Dairy Free, Vegan, Refined Sugar Free, No Additives, Organic, Superfood’s, and Plant Based.

Now at first it may seem like a crazy ridiculous idea to throw veggies in a dessert. But I assure once you try, you will be all for the ol’ unsuspecting vegetable… sweet taties!

These brownies are baked crunchy on the top and gooey on the inside, just like a good brownie should be. Naturally sweetened, so it won’t make your blood sugar soar.

So what’s exciting about this is not only will you be getting a serve of veggies but also sweet potatoes are extremely high in Beta-Carotene, meaning lots of Vitamin A. They also contain oodles of Vitamin C, a superfood for your skin! Yay.

So it wouldn’t be a brownie without the hero superfood cacao. Packed with antioxidants, magnesium, calcium, zinc, potassium, and B vitamins, just to name a few. Basically just ALOT of goodness. Yet it’s chocolate right!?

Who thought something so incredibly tasty could also be soo good for you. Genius!!

Alright so how do we do this?

Here’s what you will need: 

2 large organic sweet potatoes
4-5 heaped tbsp raw cacao powder
10-14 organic medjool dates (depends how sweet you would like it)
1/2 c organic coconut flour
1/4 c desiccated organic coconut
1/4 c organic almond meal
3 tbsp melted organic cold pressed coconut oil
sweet-potatoespinch of sea salt
1 tsp maca powder (optional)

For decorating:

1-2 tsp raw cacao powder
1-2 tbsp cacao nibs

To serve:

pack of strawberries
cacao sauce (extra, not pictured)

For sauce:

equal portions of cacao, coconut oil, and natural sweetener

Construction instructions: 

Firstly.. I recommend putting on some clothes that you don’t mind getting a lil grubby!

  1. Preheat the oven to 180 degrees (fan forced) my ovens super old so I had it set to about 200.
  2. Steam the sweet potatoes (peeled and chopped) until super soft (fork falls through them)

note: steaming is better than boiling, keeps more of the nutrients alive!

  1. Blend in a processor the cooked sweet potatoes and dates until creamy and smooth. Taste and add more dates if you would like it sweeter.
  2. Add the cacao, salt, flour, almond meal, coconut, and maca to a big bowl, stir to combine.
  3. Scoop the potato mixture into the bowl with the other ingredients and combine with a big spoon, or your hands.. they are the best tool in the kitchen after all. If you like, add extra cacao to taste. Stir in the melted coconut oil well.
  4. Line a baking tin with baking paper, I used a square tin.
  5. Scoop mixture (my mixture was way too thick to pour) into the tray and press flat and firm.
  6. Bake for about 25 minutes or until your fork comes out clean. My ovens’ super slow so it ended up being in there for more like 40 minutes. Plus I like the top to be nice and crunchy!
  7. Set aside to cool, then remove from tin, slice up, sift the cacao powder over the top, sprinkle some nibs, and serve with sliced strawberries and some cacao sauce if you like it yummy and gooey (optional, which you make by melting coconut oil over a stove with cacao and your choice of sweetener)

I also highly recommend serving it warm, you can store in a container and refrigerate it for up to a week, then microwave (or heat in the oven) your serve, and serve with the berries and sauce. Waaayy better when its gooey and warm with your hot tea 🙂 


Make sure you tag @elsas_wholesomelife on instagram if you recreate this recipe. Check out her blog here for her full post including more mouth watering pics and delicious healthy recipes!


8 Reasons Why You Need This Meal in Your Life!

photo (29)I’m not exaggerating here! This little meal is amazing for breakfast, lunch, dinner or as a snack. I first saw this idea on the Foodmatters website and it has been a part of my life ever since! Now, I’m a huge fan of Japanese food, I lived there for just over a year, so before I even made it I knew I’d love it. There just isn’t enough seaweed wrapped meals in Australia and this spin on sushi is amazing. Here are eight reasons why you need to try the Omelette Nori Roll this week:

  1. Super easy. I made this in less than 10 minutes. Whisk 2 or 3 eggs, mix with shallots, photo (28)mushrooms and any greens you like plus some turmeric. Cook as an omelette on the frying pan. Place your sheet of dried seaweed (nori) on the plate, top with the cooked omelette, kim chi or sauerkraut, greens, avocado or anything else you like. Roll up and enjoy.
  1. Seaweed has amazing health benefits. Seaweed is an ancient superfood, rich in minerals such as iodine, magnesium, calcium, iron, vitamins C and A, protein and the list goes on. Natural iodine is vital for aiding and maintaining healthy thyroid function, this gland controls two fertility hormones, as well as functions such as weight management, how we use energy and how we sleep. Other benefits of eating seaweed include improved memory and immunity, clear skin, healthy hair and lower blood pressure. Buy some nori on your next visit to the supermarket!
  2. Eggs are good for you! There has been so much contradicting information over the years, debating whether eggs are good or bad for you. My belief is that we should be eating real food and eggs fall under this category. Dr Nat Kringoudis rates eggs as the number one fertility food, a complete meal with the perfect package of protein and good quality fats. The most important thing about eggs is where they come from. Always, always buy pastured eggs from a local farmer or if this isn’t available to you, buy free range and preferably organic.
  3. Good for your gut! By now you have probably heard about how important gut health is. With 85% of our immune system located in our gut wall, looking after our gut health should be a number one priority. Greens, fermented vegetables such as sauerkraut and kim chi, as well as avocado are some of the foods in this meal that promote a healthy (30)
  4. It’s delicious! Can there be a better reason? Food is meant to be enjoyed!
  5. It’s so versatile! Just add whatever you like to your omelette and the filling. There are no rules. Experiment! Find a combination of fillings that you like.
  6. You can eat it on the go. Eating mindfully is incredibly important and something I will write about another day. But unfortunately there are times when we just have so much going on and we spend our days racing around. Yes, eat this on the go, but do chew your food and enjoy the taste!
  7. The perfect ‘I don’t feel like cooking’ or ‘We’ve got no food in the house’ meal. As long as you have nori, eggs and some veggies or greens in the house, you’ve got yourself a healthy meal. No need to head to the drive thru!

I would love for you to share your favourite Omelette Nori Roll fillings, make sure you leave a comment below.

Are you after more healthy snack ideas? Are you bored with the same snacks everyday? Subscribe to my newsletter to receive your free copy of Snack and Shine Bright. You’ll want to refer to this resource often.


Crazy About Kale

kaleBy now I’m sure you’ve heard about the superfood kale. It is a green, leafy vegetable and packed with fantastic health benefits, making it one of the healthiest vegetables around. Kale can be curly or flat and dark green, but may have a bluish or purple tint. Have you tried it? Read on to find out why you should try it, how to use it and how to prepare kale.

The benefits

  • Kale is a powerful anti-inflammatory food packed with vitamins, minerals and antioxidants including vitamin A and selenium. Dark leafy greens are celebrated for reducing inflammation and associated conditions.
  • Kale is a great source of fibre to maintain bowel regularity and prevent the risk of health problems.
  • Kale is an excellent source of the beauty vitamins A, C and E, which have powerful anti-aging properties and help promote new cell growth.
  • Kale is a good source of iron.
  • Kale is high in calcium.
  • Kale is a good source of protein with one cup of raw kale including nearly 3 grams of protein.

The health benefits of eating kale may improve diabetes, reduce the risk of heart disease and cancer, support bone health, digestion and healthy skin and hair. Read more about the benefits here and here.

How to use kale

  • Add raw to a smoothie
  • Add to soups, stews and pasta sauces
  • Sauté with mushrooms, shallots and rosemary as a toast topping or mix with egg for breakfast
  • Kale pesto to add to scrambled eggs, pizza toppings, pasta or noodles
  • Add to salads such as a Veggie and Soba Noodle Salad

How to prepare kale for a salad

Because the leaves are quite hard and crunchy, kale may not be pleasant to eat raw. Here is how you can soften the leaves for a salad:

1. Remove stalks from kale.
2. Wash and cut into ribbons.
3. In a bowl add the kale and squeeze half a lemon.
4. Massage the kale with the lemon juice and a little extra virgin olive oil (optional).
5. Allow to stand for up to 30 minutes, the kale will soften.

Are you crazy about kale? What is your favourite way to eat kale?