Category Archives: Nourish

Chocolate & Coconut Torte with Chocolate Rose Glaze by Chef Kate

This torte is a favourite of Miranda’s and I made it live on Australian TV for the wonderful morning show, Today with Lisa Wilkinson and Karl Stefanovic. We all love sweet treats, and these are not only delicious, but they are made with nutritious, healthy ingredients that make eating them a guilt-free pleasure. The ingredient list is a bit long and so is the method, but it is really easy to put these together and you’ll be really happy you took the extra time when you taste them!

I’ve update this recipe since the show to include one of my all-time favourite Young Living Culinary Oils…ROSE!It’s beautiful used in deserts and drinks, but a little goes a long way so start with 1 drop and add a little more if desired.

NOTE The chocolate rose glaze is so good that you will probably want to double the recipe. It’s great for dipping fruit in and also makes a really nice, warm topping for ice cream or stirred into yoghurt.
For a special dessert, place a piece of the torte base in a bowl or ‘fancy’ glass and top with ice cream or coconut ice cream and a little warm chocolate rose glaze, a few toasted walnuts, toasted coconut, and organic rose petals or fresh petals.

SERVES 8 –10

PREP TIME 20 minutes

BAKING TIME 15 minutes

Torte Base Ingredients

    • 2½ cups coarsely ground walnuts
    • 2½ cups coarsely ground, shredded, or desiccated coconut
    • ½ cup honey or coconut syrup
    • ¼ cup melted coconut oil
    • ½ tsp sea salt (to taste)
    • 1 tsp vanilla extract

Chocolate Rose Glaze Ingredients

    • 1 cup raw cacao powder
    • ½ cup honey
    • ¼ cup melted coconut oil
    • 2 tbsp coconut milk
    • 1 – 2 drops of Young Living Rose Oil (to taste)

Topping Ingredients

    • ¼ cup toasted, shredded, or desiccated coconut
    • ½ cup chopped toasted walnuts
    • Organic dried rose petals (optional)

1.        Preheat oven to 350F/180C and prepare a medium-sized rectangular baking pan by generously rubbing with coconut oil or lining with baking paper. You can also use a round pie dish, spring form pan (lined with baking paper), or several individual little baking dishes.

2.        In a large mixing bowl or electric mixer, combine all torte base ingredients together well. Then evenly press the mixture into the prepared pan, place in the oven, and bake for approx. 15 minutes or until golden brown and you start to smell toasted coconut. Be careful not to burn. You may need to cover the pan with foil for the last few minutes. Remove from the oven and let cool for 15 minutes.

3.        Meanwhile, make the chocolate glaze while the torte base is baking. Place the honey, coconut oil, and coconut milk in a medium-sized pan on medium heat and cook while stirring continually until everything is combined, melted, and very warm, but not boiling.

4.        Remove from heat and whisk in the cacao powder. Continue stirring until the mixture is well combined and silky smooth. Then add the Young Living Rose Oil and whisk to combine. The glaze needs to be warm to spread on the torte.

5.        When the torte has cooled, spread the warm Chocolate Rose Glaze all over the top of the torte and smooth a little. Then evenly sprinkle with toasted coconut, toasted walnuts, and dried rose petals.

6.        Refrigerate for at least 30 minutes to set the chocolate or serve immediately while the glaze is still warm. Cut into pieces before serving. Place in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month; just thaw before serving.

Sending ‘The Flavour of Joy’
Chef Kate

Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from

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Coconut Chocolate Fudge Bites by Chef Kate


These little protein-packed treats are really easy to make and are one of the delicious and healthy recipes from my new cookbook, The Flavour of Joy.

They were a big hit at the recent Australian Organic Awareness Month Brunch I catered for in Sydney. We also served the Fudge Bites at a yoga class Miranda Kerr put on in Sydney for Earth Hour one year; the guests adored them and so does just about everyone who tries them.

TIP You can roll this fudge into bite-sized balls or just spread it into a container lined with baking paper and cut into little squares after it sets. The basic recipe is really simple to make. Even if the instructions look a little long, just read through them before starting and you’ll have tasty treats in no time.

NOTE Allow the nut butter to warm to room temperature or soften by placing the jar in warm water to make it easier to combine with the other ingredients. If you are nut sensitive you can use ground pumpkin or sunflower seeds in place of the nuts and seed butters in place of the nut butter. I especially love making them with coconut butter, which is a thick spread made from coconuts like nut butters. You can usually find coconut butter (not coconut oil) at health food stores.

MAKES approx. 15–20 balls

PREP TIME 15 minutes


  • 1 cup almond butter, coconut butter, or other nut butter
  • 2 tbsp melted coconut oil
  • ½ cup finely ground almonds or other nuts
  • ¼ cup honey or coconut syrup (to taste)
  • ½ cup raw cacao powder (and extra for rolling them in)
  • ½ cup finely ground coconut (and extra for rolling them in)
  • ¼ tsp sea salt (to taste)
  • 1 tsp vanilla extract (optional)
  • Optional Additions

    • ½ cup chocolate chips or finely cut chocolate pieces (70% dark chocolate)
    • ½ cup cacao nibs
    • ¼ cup raisins or goji berries
    • ¼ cup finely chopped nuts or seeds
    • Method
      1. Place all the basic ingredients in a food processor fitted with the chopping blade, and process until well-combined. You may need to stop the processor a couple of times to push down the side and continue blending. You can also combine all the ingredients in a bowl and mix well to combine and it’s a great arm workout.

      2. If you are adding any of the Optional Additions, transfer the mixture to a bowl, add ingredients of choice, and mix well to combine.

      3. Roll the mixture into balls using your hands or spread into a small baking pan or dish lined with baking paper. The size of the balls will depend on how thick you want the fudge bites to be.

      4. If you are making balls, roll all of them and set aside on a plate or tray. Then place the finely ground coconut and cacao powder in 2 medium bowls. Then roll the balls in the mixture to coat. If making fudge, just sprinkle a mixture of cacao powder and ground coconut on top of the fudge and press it gently so it stays in place. The coating/topping is optional.

      5. Serve the fudge bites right away or refrigerate for 1 hour or longer to set. The fudge needs to be refrigerated for at least 1–2 hours to set and then you can cut into pieces. The balls and fudge will keep up to 6 days refrigerated and up to 1 month in the freezer, but they are so good you won’t have to worry about this!

      You can watch Chef Kate make the Coconut Fudge Bites on Australian Channel 10’s Studio 10 segment here

      Sending ‘The Flavour of Joy’
      Chef Kate

      Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from

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A Tale for Tea Time – by Anita Rosenberg


Sit, relax and take a tea break while I tell you a brief tale of how these famous fragrant leaves arrived in the West via China and India.

It was British horticulturist Robert Fortune who was sent under cover in 1848 to China to steal tea growing secrets and bring cuttings to India for the East India Company. “For All the Tea in China – How England Stole the World’s Favorite Drink and Changed the World”written by Sarah Rose chronicles Fortune’s adventures and is one of my favorite books. It is a fascinating tale that takes you deep into the unknown and unexplored regions of China and one man’s journey to bring tea to the rest of the world. Robert Fortune struggled against pirates, suspicious locals, the elements and his own untrustworthy companions, all for the sake of a humble leaf that would change the world forever. It’s a great read.

If not for Robert Fortune, tea may not be the world’s most popular and widely consumed drink, after water. Brits arriving in Hong Kong would not have introduced “afternoon tea” where black tea was served with milk and sugar. Today, India is the second-largest producer of tea. What I love about traveling throughout Eastern cultures is that there is a tea component to everything from shopping and socializing to dining. My next big trip would be visiting the tea plantations in India from Aasam to Darljeeling.

Tea Guide:

Green Tea is popular today for its many health benefits. It is said to aid in weight loss by boosting metabolism, and its antioxidants can help prevent certain types of cancer.

White Tea is the lightest variation; sweet and fragrant. It has very little caffeine and is said to have anticancer properties.

Black Tea is a caffeinated pick me up that doesn’t dip and drop your energy as the day goes on. My day always starts with a black tea.

Oolong Tea is common in Chinese restaurants, a more robust and fuller body drink. Oolong has antioxidants that aid in weight loss, improves mental clarity and reduces risk of cancer and heart disease.

Miranda’s Favourite Tea’s
Miranda loves her teas and when you spend an afternoon with the lovely Miranda, you will always be offered a cup of yummy tea.
Some of her favorites include:

  • Her signature Earl Grey Tea with goat milk and maple syrup (or honey) is as delicious as it is heart warming, its like a hug in a cup!
  • Fresh Mint Tea – Miranda picks the mint from her herb garden, this promotes digestion and is incredibly refreshing.
  • Green Tea – contains potent antioxidants called polyphenols, which help suppress free radicals.
  • Rosehip Tea – Rosehips are the fruit of the rose plant and are one of the best plant sources of vitamin C, which is important for the immune system, adrenal function and skin & tissue health.
  • Chamomile Tea – soothes the stomach and calms the mind.
  • Hibiscus Flower Tea – rich in vitamin C and antioxidants, which protect the body against cell-damaging free radicals.
  • Tulsi Tea – helps the mind and body adapt and effectively cope with emotional stresses. Fights free radicals and has anti-inflammatory properties.
  • Dandelion Tea – helps regulate parts of the digestive system and cleanses the liver, helps flight skin infections and is rich in calcium & antioxidants and high in vitamin A and K.
  • Anita Rosenberg | @anitarosenbergstudio

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Vegan & Skin Beautifying Smoothie – BY MICHELLE PELLIZZON


One of the first things that I recommend to most of my clients when we first begin working together is cutting out dairy for a few weeks. Why give up cheese, and milk, and ice cream? Turns out, dairy is one of the most allergenic foods out there—nearly 80 percent of the population has some sort of reaction when exposed.

Sometimes, an intolerance is something that’s subtle. In fact, you might not even realize that dairy bothers you because you don’t suffer from obvious symptoms like horrible stomach aches or uncomfortable digestive issues. The side effects of dairy can be less clear, and sometimes manifest as aches, inflammation, brain fog, and even acne and wrinkles!

And typically, my clients see their skin completely change when they cut dairy out of their diets—and they love it! To boost the skin brightening effects of nixing milk, I recommend drinking this smoothie a few mornings a week. It’s rich in antioxidants, which protect skin from free radical damage like wrinkles. And the vitamin C from pineapple, grapefruit, and lime works from the inside out to lighten dark spots. A little coconut oil helps moisturize and gives even more pimple-fighting power to this tropical little drink—you’re going to love it!

Skin Brightening Pina Colada Smoothie

  • 1 lime, juiced
  • 1/2 grapefruit
  • 1/4 cup frozen pineapple
  • 1/2 cup coconut water
  • 1 tablespoon coconut oil or MCT oil
  • Blitz in a high-speed blender. Top with goji berries and coconut flakes to serve.

    Michelle | @betterbymichelle

    DISCLAIMER: Prior to adjusting your diet, KORA Organics strongly recommends that you discuss with your healthcare professional.

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Chef Kate’s Pumpkin and Coconut Pancakes


These are one of my all-time favourite things to make for breakfast! I love them so much I even make them for dinner sometimes. They are also a big hit with many of my clients especially Miranda.

This recipe is really simple to put together. I have included easy cooking instructions for the pumpkin. You can also use organic canned pumpkin to save time.

NOTE Cook the pumpkin up to 2 days ahead and refrigerate or also freeze in 2 cup portions then thaw before using in the pancakes. It’s great to have cooked pumpkin on hand so when you get the urge to make the pancakes all you have to do it prepare the batter.

Cooking the pumpkin
You’ll need approx. 2½ cups raw, peeled pumpkin cut into 2.5cm (1 inch) cubes. Place the cut pumpkin in a large saucepan on medium high heat and cover with water. Cover with a lid and bring to a boil. Cook for 10 – 15 minutes or until tender. Drain and set aside to cool for approx. 10 minutes prior to using in the recipe. When the pumpkin is cooled, mash it and set aside until ready to use. You can also steam or roast the pumpkin. Roasting takes a little long but you do not need to peel the pumpkin.

MAKES 10 – 15 pancakes (depending on size)

PREP TIME 10 minutes (if cooking pumpkin 25 – 35 minutes)

COOKING TIME 15 to 20 minutes


  • 2 cups gluten-free self-rising flour
  • 2 cups cooked mashed pumpkin, squash or sweet potato
  • 4 eggs, lightly beaten
  • ½ cup of yogurt (of choice)
  • ½ cup of coconut milk (or milk of choice)
  • ½ tsp vanilla extract/essence (optional)
  • ½ tsp sea salt (to taste)
  • Coconut oil, ghee or butter (for cooking and serving)
  • Method
    1. In a medium large bowl mix all the ingredients together well. You can also add all the wet ingredients, then dry ingredients to your blender or food processor and mix until well combined. The batter will be thick and you thin a little if you like with more coconut milk or water.

    2. Heat a large frying pan to medium high heat and add a generous amount of coconut oil to the pan and let it heat for about 1 – 2 minutes.

    3. Spoon enough batter in the pan to form a 7.6cm (3 inch) round pancake and repeat leaving a little space between pancakes for turning.

    4. Cook for about 2 minutes on one side until they start to brown then flip over carefully and cook for about 2 more minutes. Be careful not to burn them and adjust the temperature of the pan if needed. Repeat steps until all the pancakes are cooked or save some of the batter for the next day.

    5. Serve immediately or transfer to an oven safe baking dish and loosely cover with baking paper and put them in a 250F/120C oven to keep warm until ready to serve.

    6. Serve with nut butter, fresh fruit and a little maple syrup if you like. For added protein serve with poached or scrambled eggs if desired.

    I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up to be notified and we’ll be sharing about it here on the blog too.

    Sending ‘The Flavour of Joy’

    Chef Kate

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Chef Kate’s Roasted Vegetables with Sea Salt and Thyme

Chef Kate - Roasted Vegetables with Sea Salt and Thyme (1)

These roasted veggies are great served with roasted chicken or fish. My clients and friends request that I make them often! They are also great chilled for salad the next day. The coconut oil adds delightful flavour along with the thyme and sea salt.

NOTE: Leaving the skin on the onion helps to hold it together while roasting. Do not eat the onion skin!

SERVES: 4 – 6

PREP TIME: 15 minutes

ROASTING TIME: 45 – 55 minutes


  • 4 medium carrots, peeled
  • 2 parsnips, peeled and cut in half lengthwise
  • 1 medium sweet potato
  • 1 potato, cut in thick lengthwise pieces
  • 1 large red or white onion
  • 2 tbsp melted coconut oil
  • A few sprigs of fresh thyme and/or rosemary or dried leaves
  • Sea salt or Himalayan (to taste)
  • Freshly ground pepper (to taste)
  • NOTE: You can use any combination of the veggies you like. Here are a few suggestions to get you started in addition to the ones in the recipe; beets (beet root), turnips, rutabagas, eggplant, zucchini, capsicum (bell peppers), pumpkin and squash (cut pumpkin or squash in thick slices). You’ll need enough veggies to cover a large baking tray, but don’t crowd them so they roast properly or make enough for 2 baking trays so you have leftovers.

    TIP: You can cut the veggies anyway you like, but they need to be similar sizes so they all finish cooking at the same time. Whole garlic pieces with their skin on also work really well and add lots of flavour. Try sprinkling with a little coconut sugar over them about 10 minutes before the veggies are finished roasting. Yum!

    1. Preheat your oven to 350F/180C and prepare a large baking sheet by lining your tray with baking paper.

    2. Prep your vegetables by peeling the ones that need it and then cut them lengthwise in half or in 4 pieces if they are large. If you can find baby carrots then leave them whole and trim their tops a little. Leave the skin on the onion and cut in 4 – 8 pieces lengthwise.

    3. Once the veggies are prepped place them in a large bowl and heat the coconut oil. Pour the coconut oil over the veggies, sprinkle with salt, pepper and a few sprigs of thyme and/or rosemary gently mix to coat well. You can also use other herbs and spices like cinnamon and cumin if you like.

    4. Place the veggies on the baking tray and spread them around to allow them to cook evenly. Put them in the oven and roast for about 45 – 55 minutes or until they are cooked through and golden.

    TIP: You can place the tray under the broiler for the last 1 – 2 minutes of roasting to brown them a bit more if needed, but be careful not to burn them.

    5. Remove from the oven and sprinkle with a little more salt and pepper and serve immediately or allow to cool and serve at room temperature or chilled the next day. They will keep for up to 4 days refrigerated.

    I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up to be notified and we’ll be sharing about it here on the blog too.

    Sending ‘The Flavour of Joy’

    Chef Kate

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Chef Kate’s Delicious Pear & Apple Crumble

KORA Blog Chef-Kates--Pear-and-Apple-Crumble-with-Pecan-and-Coconut-Topping-and-Poachdd-Pears

This vegan, gluten-free and low glycemic (using coconut sugar, not brown sugar) dessert is so delicious your guest won’t even know it’s so good for them! The coconut in the topping becomes a toasty golden brown and is absolutely wonderful! The poached pears are optional and make the dessert look really great for special occasions.

NOTE: The recipe is in 2 stages filling and crumble topping so read through the whole recipe before you do your shopping.

For the Filling


  • 4 large apples (peeled, cored and cut into bit size chunks)
  • 3 large pears (peeled, cored and cut into bite size chunks)
  • 3 tbsp coconut sugar
  • 2 tbsp coconut syrup
  • ¼ cup coconut milk, water or apple juice
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Method
    In a large bowl lightly mix all the ingredients together and pour into a large baking dish rubbed with coconut oil. Set aside and make the crumble topping. Pre-heat your oven to 180C/350F degrees.

    For the Crumble


    • 2 cups gluten-free oat
    • ½ cup (grams) almond meal (you can grind your own in a blender or food processor)
    • 2 tbsp coconut flour
    • ½ cup gluten-free flour or rice flour
    • ½ cup desiccated (shredded) coconut
    • ¼ cup shredded coconut
    • ½ cup finely chopped macadamia, pecans or walnuts
    • ½ cup coconut sugar
    • 3 tbsp melted coconut oil
    • ½ cup coconut syrup
    • 2 tbsp chia seeds
    • 1 tsp vanilla
    • 1 tsp cinnamon
    • 1 tsp sea salt (to taste)
    • 4 – 6 poached whole pears (optional, recipe follows)
    • Method
      1. In a large bowl mix all ingredients together well and evenly pour the crumble over the fruit mixture. If adding poached pears to the crumble stand them up like in the photo leaving approx. half of the pear above the crumble.
      2. Bake the crumble in a 180C/350F degree oven for about 25 – 35 minutes. I like to start it out covered with baking paper (It helps to soften and cook the fruit) and then uncover it after approx. 15 minutes and continue cooking until the topping is golden brown.
      3. You can also refrigerate the crumble overnight and bake later. You may need to bake a bit longer if you bake right out of the refrigerator. Its great served warm with ice cream, or coconut non-dairy ice cream.

      Poached Pears

      Poached fruit is a delicious addition to porridges and can be served with toast, over ice cream or yoghurt. They are great added to a crumble. There are several steps to this recipe, but it’s really pretty easy to make and after you have made them once you’ll be faster at it the second time.

      NOTE: The pears need to be just on the ripe side, but still firm. You can also cut the pears in half to reduce the cooking time by about half.
      The poached pears will keep refrigerated for 3 days so you can make them ahead of time if you are using them in the crumble recipes.

      TIP: You can reduce the poaching liquid by half by bringing it to a boil and cooking until it reduces (approx. 10 minutes) to make a delicious syrup to pour over the pears.

      SERVES: 4 large or 8 small portions

      PREP TIME: 10 – 15 minutes

      COOKING TIME: approx. 1 hour and 10 minutes


      • 2 cups (500 ml) red or white grape juice or apple juice
      • ½ cup (125 ml) honey or maple syrup (to taste)
      • 2 cinnamon sticks
      • 1 vanilla bean, split or 1 tsp vanilla essence
      • 4 pears peeled and cored
      • Method
        1. In a large pot combine the juice, honey, cinnamon sticks, and vanilla bean or vanilla essence and place the pot over medium heat and cook the juice mixture while stirring for 2 minutes or until honey dissolves.

        2. Add the pears to the liquid and bring to the boil. Then reduce heat to low and simmer, turning the pears occasionally to poach and colour them evenly for up to1 hour or until pears are tender, but not mushy.

        3. Remove the pear using a slotted spoon and transfer to a heatproof bowl or baking dish and let them cool. When cool place the pears in an airtight glass container and place in the refrigerator and chill for about 4 hours or you can use them immediately in the crumble.

        I’ll be sharing many more delicious healthy recipes in my new cookbook, The Flavour of Joy which will be out a bit later this year. In the meantime I am doing Cooking Class Parties/Demos in Melbourne, Australia starting in April. If you’re interested in attending please email me at

        Until next time…

        Sending ‘The Flavour of Joy’

        Chef Kate

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Deliciously Healthy Chia Seed Puddings

KORA Blog Chef Kates - Chia Seed Puddings

These delicious little treats are ideal when you desire something sweet that’s also really good for you. They’re really easy to make the evening before for a quick and healthy breakfast or a wonderful snack. Chia seeds have a delightful crunch and have been called “Nature’s Complete Superfood”. They’re packed with omega 3 oils, fibre, and nutrition. Serve with a little fresh fruit and yoghurt if you like.

NOTE I’ve included 3 different flavour suggestions to start with that you can make from the basic recipe. Get creative and add things you like to make your own favourites. For a heartier breakfast dish try adding ¼ cup of gluten-free oats, some chopped nuts or seeds and a little more coconut milk.

TIP You can also sweeten with stevia and other natural sweeteners like xylitol, maple syrup and brown rice syrup.Try dividing the basic recipe in half and add two different kinds of flavourings. You’ll also need to divide the amount of flavouring in half if you do this.

MAKES 2 – 4 portions or approx. 8 shot glasses

PREP TIME 10 – 15 minutes

SETTING TIME a few hours to overnight in the fridge


  • 1 cup coconut milk or milk of choice
  • ¼ cup chia seeds
  • ¼ cup honey, coconut syrup or coconut sugar (to taste)
  • ½ tsp vanilla extract (optional)
  • Possible flavourings

    • Chocolate Flavour: 2 tbsp raw cacao powder (for a chocolate minty flavour add a couple of drops of mint extract)
    • Raspberry Flavour: ¼ cup raspberries puree (or other fruit purees, jams or fruit spread work great too)
    • Citrus Flavour: ¼ cup lime juice (you can use any kind of citrus juice to taste)
    • Other Fruit Flavours: ½ cup of banana, mango or stone fruit puree
    • Method

      1. In a medium size bowl mix the basic ingredients together and then add your choice of flavouring and mix well to fully combine.

      2. Now you’ll need to refrigerate the pudding for at least 2 hours to overnight. You can use the same bowl you mixed it in or transfer to a little serving bowl, glasses or I also like to use little shot glasses like pictured.

      3. Just spoon a little pudding into each glass or your favourite little containers, cover and pop in the fridge, and within no time you’ll have your own pudding creation to enjoy. You can also place them in the freezer for 30 minutes or until set to speed up the process.

      I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year. Sign up to be notified and we’ll be sharing about it here on the blog too.

      Until next time…

      Sending ‘The Flavour of Joy

      Chef Kate

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Chef Kate’s Roasted Pumpkin Seed & Spinach Herb Pesto

Chef Kate's Roasted Pumpkin Seed and Spinach Herb Pesto

I usually make some version of this pesto at least once a week. It’s delicious on pasta, in soups, frittatas, as a base for salad dressings, and mixed in mayonnaise or cream cheese for a delicious sandwich spread. It’s also great mixed with vegan mayo or cashew cream. It’s an easy way to increase your intake of healthy greens!

NOTE To make this an all Raw recipe use raw honey and raw cheese. Raw cheeses are available in most health food stores. To make this a Vegan recipe you can use non dairy cheeses or omit and use a vegan friendly sweetener.

TIP You can freeze some of the pesto in ice cube trays for later use. After they are frozen place in an air tight container and they will keep for 1 month.

MAKES approx. 2 cups

PREP TIME 10 minutes


  • 1 cup roasted pumpkin (you can use raw seeds too)
  • 2 cups raw spinach leaves (packed)
  • 1 cup parsley (packed)
  • ½ cup coriander (cilantro) (packed)
  • 1 cup cold pressed virgin olive oil (you may need a little more while blending)
  • 1 – 2 tsp honey (to taste)
  • 1 tbsp fresh lime or lemon juice
  • 1 clove garlic, finely chopped (to taste)
  • ½ tsp sea salt (to taste)
  • freshly ground pepper (to taste)
  • ¾ cup grated Parmesan cheese
  • chilli flakes (hot pepper) (optional to taste)
  • Method

    NOTE To toast pumpkin seeds preheat oven to 180C/350F and place the seeds on a large baking tray and roast for approx. 10 minutes until they start to brown and pop. You can also roast them in a pan on the stove top on medium high heat for approx. 5 minutes. Stir them often while roasting until they start turning golden brown and start to pop. Do not walk away from them because they cook very quickly and will burn!

    1. In a food processor fitted with the “chopping” blade coarsely chop the seeds. Add half of the spinach and pulse a few times. Then add the rest of the spinach and pulse. Add the parsley and coriander (cilantro) and pulse again.

    2. Add the rest of the ingredient and blend well stopping occasionally to push down the sides. If the mixture is too thick add a little more olive oil and continue mixing until smooth.

    NOTE You can leave the pesto a little chunkier if you desire by blending less time.

    3. Check for seasoning and add a little more sea salt, pepper and lemon juice and honey if desired. Serve immediately or refrigerate for up to 4 day until needed.

    Until next time…

    Sending ‘The Flavour of Joy’

    Chef Kate

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Miranda’s Slow Roasted Chicken

Miranda Kerr's Slow Roast Chicken Recipe

I love cooking for my family – this dish has been a speciality of mine for years and everyone seems to love it… enjoy!

  • 1 Whole organic (or free range) chicken
  • 4 tablespoons coconut oil
  • 3 onions
  • 6 cloves garlic crushed
  • 1 whole lemon
  • 3 tablespoons Turmeric
  • 2 teaspoons Himalayan Rock Salts
  • 3 tablespoons BRAGGS Liquid Aminos
  • 2 sprigs of Rosemary
  • Pre-heat the oven to 150°C
  • Rinse the chicken
  • Place chicken in a crock-pot breast facing down
  • Add whole garlic and cut onions in quarters and place loose through the crock-pot and also inside the chicken
  • Add the 3 tablespoons of coconut oil to the pot, (be generous with the coconut oil it has many health benefits from maintaining cholesterol levels to aid proper digestion)
  • Add the turmeric, BRAGGS Liquid Aminos and squeeze the juice of the lemons over the chicken. Sprinkle the salt all over the chicken skin
  • Put the rosemary whole in the crock-pot
  • Put the lid on the pot and put in the oven
  • Hourly check on the chicken making sure you spoon the juices over the chicken
  • Slow roast for 4 hours keeping the oven on 150°C
  • Check your chicken is cooked throughout and for the last 30 mins take the lid off the pot to brown and crisp the skin on your chicken. Let it rest for 10 minutes prior to serving.

My slow-roasted chicken tastes amazing served with oven-roasted vegetables.

Roasted Vegetables Ingredients
  • 4 cloves Garlic
  • 1 Onion (cut in quarters)
  • 1 sprig Rosemary
  • 1 Butternut pumpkin
  • 1 Sweet potato
  • 2 Teaspoon Himalayan Rock Salts
  • 2 Tablespoons Coconut oil
  • 1 Teaspoon herbamare
Roasted Vegetables Method

Place all your vegetables in an oven proof dish, add in the coconut oil, rosemary and sprinkle over with the salt and herbamare.

Place in the oven at 150°C for 60 – 80 minutes

Tip: Make sure you cut all your pieces similar in sizing so they all cook evenly. I also turn the oven up to 180°C for the last 10 minutes (after I take the chicken out to rest) so they’re nice and crisp on the outside.

Enjoy, Miranda xxx

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