Food-blogger

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw Peanut Butter Cups

Is a smoothie your go-to breakfast in spring/summer? If you said yes, you’re going to thoroughly enjoy indulging in this wholesome mango smoothie bowl recipe by Instagram sensation @naturallynutritious.

“I had the most delicious mango breakfast smoothie when I was in Malaysia last year and wanted to bring it home with me!” says Melanie of the inspiration behind the dish. “It’s refreshing and filling thanks to the oats added in, and makes me feel like I’m on holiday. Well, kinda!”

Be sure to share your #WholesomeTreats with @shesaid and @naturallynutritious on Instagram!

Ingredients

1 small frozen banana

1 mango cheek

1 really heaped tbps of greek yoghurt

1/4 cup quick oats

a little ice

1/2 cup water

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

Method

  1. Place everything into a high-speed blender and pulse until smooth.
  2. Serve topped with your favourite berries.
August 26, 2015

Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw Vegan Chewy Pecan Brownie Recipe

With spring just around the corner take some inspiration from food blogger Arielle Zinn (aka @cocohealth) with this chilli roasted corn and sweet potato salad recipe! “I love making a big salad like this one at the start of the week and keeping it in the fridge for easy meals,” says Arielle of the inspiration behind the dish.

“Add protein of choice like a couple boiled eggs, fish, chicken or tofu and you have a delicious meal in minutes!”

Be sure to share your #WholesomeEeats with @shesaid and @cocohealth on Instagram!

Ingredients

1 medium bunch kale

2 medium-sized sweet potatoes, cubed

4 corn cobs Sprouts (I used snow pea sprouts)

1-2 tsp chilli flakes (depending on heat preferences)

Cinnamon

Paprika

Sea salt (I use Himalayan pink salt)

2 tbsp olive oil

2 tbsp coconut oil (or use more olive oil)

1/2 lemon, juice

1/2 bunch parsley, chopped

Black sesame seeds (optional)

1 can chickpeas (optional)

Method

  1. Pre-heat oven to 180C fan forced.
  2. In a bowl, coat and toss corn cobs in 1 tbsp coconut oil (or olive oil), chilli flakes and a good sprinkle of sea salt. In a separate bowl, coat and toss the chopped sweet potato in 1 tbsp coconut oil, cinnamon and paprika.
  3. Spread corn and sweet potato evenly on a cooking tray and place in oven for approx 30 minutes.
  4. Whilst the vegetables are roasting, shred the kale and place into a bowl. Coat in the olive oil, lemon juice and a sprinkle of sea salt and massage for a few minutes until the leaves begin to soften.
  5. Once cooked, remove the roast vegetables from the oven and allow to cool. Mix with all remaining ingredients (sprouts, parsley and chickpeas, if desired) and serve with a sprinkle of black sesame seeds.

Optional: a drizzle of tahini takes the flavours in the salad to the next level! Highly recommended.

August 5, 2015

Vegan Chocolate Pikelets With Chocolate Topping Recipe

Vegans, rejoice! This has to be by far one of most decadent and delicious vegan chocolate pikelets recipes EVER. Created by top food blogger, Veggieful, this breakfast dish is super tasty, easy to make and is the perfect Sunday morning treat to serve up on a chilly morning. Sweet tooth’s, eat your heart out!

RELATED: Vegan Weekly Meal Plan

Serves: 2

Ingredients

Pikelets

1 cup soy milk

1/4 cup water

1 cup self-raising flour

1 tbsp corn flour

1 tbsp sugar

dash vanilla

2 tbsp cocoa

Topping

2 tbsp cocoa

2 tbsp coconut oil

2 tbsp maple syrup

Method

  1. For the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
  2. For the pikelet: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients and blend until smooth without lumps.
  3. In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
  4. Flip to the other side for another 30 seconds or so until just browned. Set aside.
  5. Continue frying until all of the batter is used.
  6. Stack the pikelets and add a light layer of chocolate topping between each layer.
  7. Serve with strawberries and enjoy!
July 5, 2015

A Day In The Life Of… Anna Allbury

Ever wanted to step into somebody else’s shoes for the day and see what life is like as a magazine editor, a professional sportsperson or corporate high-flyer..? Well, SHESAID is giving you the closest thing to your very own Freaky Friday experience with our A Day In The Life Of… series.

RELATED: A Day In The Life Of… Lauren Hannaford

Name and role: Anna Allbury and I am a writer/producer of kids television by day and creator of My Hippie Kitchen by night!

Tell us about My Hippie Kitchen.

My Hippie Kitchen is a web series featuring creative food and edible flowers, made by me in my little apartment kitchen. Each episode is inspired by a different aspect of life in Melbourne – a botanical antipasto platter inspired by the Royal Botanic Gardens, an edible coffee inspired by Melbourne’s world famous coffee scene, street art ceviche – you name it! My belief is that we’re all fully qualified to play with our food. I’ve had no formal food training – It’s all about just throwing caution into the wind and giving it a go! All 7 episodes are online at www.myhippiekitchen.com, as well as downloadable recipe sheets. They’re the kinds of concepts where you can follow the recipe to the letter if you like, or, you can take the idea and make it your own.  That’s something I absolutely welcome and encourage!

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When did you discover your talent? What made you want to follow it into a career?

It’s been a slow and natural progression. My Hippie Kitchen was really born out of my Instagram account @highheeledhippie. I’ve always loved cooking and food, and over the last couple of years, I’ve just been sharing what I create on social media. The great thing about social media is that it’s a wonderful platform for all things niche, it’s a great way to connect with people all over the world who are interested in the exact same thing as you.  Even if it is eating flowers and playing with food! It’s so important to share your work, because great things can come from it! From there a friend of mine asked me to do some creative menu consulting for his cafes, and that was a real buzz – seeing something that was once in your brain on a menu and being ordered by the people at the table next to you! After that, I embarked on a culinary trip around Europe for a bit of time out and inspiration. I learned how to make croissants in Paris, pasta in Italy, ate at my idol Heston Blumenthal’s Dinner, and got out of my comfort zone for long enough to return to Melbourne with a fresh perspective. I think prior to that trip I was scared to create something like My Hippie Kitchen, I had all those normal self-doubts and fears – but something about being away blew out all of those cobwebs and I realized that I had to follow through and create the ideas that were inside of me. We’ve all got our own unique voices and talents, and I think the greatest disservice we can do ourselves is ignore those hopes and dreams for fear of failure, or not being good enough. That’s the other thing about travel, it makes you realize how lucky you are to be born into a life where you actually get to choose what you want to do with it. So many people in this world don’t get that choice – and to not make the most of that gift seems completely insane!

Where do you find your inspiration?

Everywhere!!  Since I’m obsessed with food and creating an experience with it, my mind is always going. A perfect example is when I first had the bolt of inspiration for my vegan eggs. I was standing in a queue at lunch at a bakery and I looked at this basket full of pastries. I saw one with what looked like an egg yolk in the middle – then realized it was an apricot halve. Duh. Then a little light bulb in my head went… DING! And a few days later, I made vegan eggs using an apricot halve as the yolk, and coconut yoghurt as the white.

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Your workdays are much more exciting than the average 9 to 5. When you’re working on My Hippie Kitchen, what does a typical day involve? 

For me, every day is a different adventure! My Hippie Kitchen is a project I’ve created in my spare time, on top of my 9-5 job, which is writing and producing kids television. Safe to say when I’m working on My Hippie Kitchen, things are very busy for me – but it’s about finding ways to keep the balance and make sure you’re looking after yourself! A good day for me looks something like this:

6.15 am Early morning vinyasa flow yoga. I love it because as well as being great for the physical body, starting the day with a bit of mental stillness and meditation really helps boost creativity during the day – and that’s vital for me!

8.00am Before heading off to work, often I’ll experiment in the kitchen with breakfast. That’s the great thing about My Hippie Kitchen, I’ve been able to build creating recipes in to my day to day life – a girl’s gotta eat! Some of my favourite ideas have been created in this space – the frozen breakfast flowerbomb, the breakfast bouquet! So often it’s not something I’ve really planned, just free-styling and playing with what I’ve got in the kitchen, and ideas I’ve got in my brain – then grabbing a quick snap of it for instagram so it’s documented! From there I grab a quick takeaway long black from my favourite café on the corner, jump in the car and head off to work.

9-5pm My day job.  As a writer and producer of kid’s television this can be anything from creative brainstorming sessions, writing scripts, directing field shoots, producing on the studio floor, dressing up as a crayfish, over-seeing edit sessions, and more! I feel really lucky to be able to work in a job with so much variety, with the added bonus of wonderful people.

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5-9pm Home time! When I’m in the throes of production with My Hippie Kitchen, my evenings are spent at home editing scripts, building / maintaining the website, taking a look at rough cuts of episodes and making edit notes, sourcing music. For the first series of webisodes we filmed them all across one weekend. Filming is really just the very tip of the iceberg, with weeks and weeks of work leading up to the shoot, and then weeks and weeks of work after!  Somewhere in there I’ll have dinner, then maybe a quick meditation before bed, or I’ll read a book to unwind. I’m a non-fiction girl, and super-interested in quantum mechanics!

What advice would you give to someone hoping to follow in the same career path as yourself?

Be prepared to work, like, really work – Having that passion for what you’re doing is the key – because in my experience there’s a lot you invest when you create something new. For me, there have been countless nights and weekends where I could have been out having fun, but I chose to work because I knew it was the only way I was going to make any of this happen! As well as the time investment, there’s inevitably a financial investment too – be prepared to pour everything you have in!

Be prepared to fall over, and know that everyone else falls over too – I think especially thanks to the media, social or otherwise – our perception of what success looks like is just a small snippet of what really goes on behind the scenes. Yes, success is a very real thing and those wonderful highs absolutely do occur – but the not so glamorous path to getting there we don’t often see.  We don’t see the failures, the frazzled late nights, the mistakes – but they happen. Know that it’s normal to hit dead ends, you have days you want to toss everything in the air and give up completely, but if you truly love what you’re doing – you wont.  And that’s what makes it all worth it, and your future successes all the more meaningful!

Celebrate – Be sure to stop and smell the roses! So often we’re caught up in what’s next, rather than being present and appreciating where we’re at on the journey. If you had a great day and kicked some goals, made some progress – break out the champagne and oysters! Life’s too short not to!

Start. Just start. If you’ve got an idea for a concept, an app, a business and it’s something you’re really passionate about, take the first step today! What would you do if you knew you couldn’t fail? Do that!

July 1, 2015