Food is a big part of my life - I love being in the kitchen constantly experimenting with and creating delicious food that I can share.
I am a keen collector of cookbooks and wanted to showcase my love for food in a form that draws on my passion for and background in graphic design. Hence I created, designed and photographed this book and to have had it published by Beatnik was like the icing on a cake.
WHERE DID THE IDEA COME FROM?
At the time, I needed an idea for my photography assignment at uni. I happened to also find myself drawn to exploring a new perspective on nutrition, the modern diet and its impact on our health. This led me to discover a small but growing community of wholefood enthusiasts in New Zealand.
So I thought it would be neat to bring together some of these individuals who all believed in and were teaching others the idea that food is medicine.
WHAT SETS THIS COOKBOOK APART?
I'd like to think that it is a couple of things. First, many of the recipes are quick, easy and make use of a handful of super-food ingredients in the simplest way possible. Also, the book is a celebration of women who haven't necessarily come from a formal culinary background but are well respected and considered by many as inspiring cooks.
HOW DID YOU SELECT THE COOKS WHO FEATURE IN YOUR BOOK?
Through social media. After following their blogs, sampling their products and a few brief encounters here and there, I reached out to a bunch of them whom I admired and thought were making a mark on the world with their passion and work/product. And I felt truly honoured that those individuals were also keen to be a part of my book.
APART FROM SOME FABULOUS RECIPES, WHAT DO YOU HOPE YOUR READERS WILL GET FROM THIS BOOK?
A ton of inspiration that encourages them to go forth and try new things and ingredients in the kitchen and to think about how they can easily transform even the simplest of meals into a more nutrient-rich and nourishing option.
I really hope that they gain the confidence to share with and teach their own friends and family a thing or two about the benefits of embracing a more wholesome diet.
TELL US A LITTLE ABOUT YOUR WORK.
I recently finished up my studies at AUT and gained a bachelor in graphic design. While working on Whole I've been dabbling a bit with typographic work and web design for a few different brands.
I get a real kick out of print and editorial design, however and I hope to continue pursuing a variety of exciting projects.
TELL US WHY YOU FEEL IT'S IMPORTANT TO EAT FOOD IN ITS NATURAL STATE.
By eating food that is in, or very near to its natural state, you are directly nourishing your body from the inside out with an abundance of vitamins, minerals and nutrients.
I believe that everyone deserves a long, healthy and happy life and if you embrace a diet rich in natural whole foods as much as possible then you are setting yourself up for just that.
HOW DIFFERENT IS YOUR DIET NOW TO WHAT YOU WERE BROUGHT UP WITH?
I was brought up on a pretty good diet. I've always been really into my greens and mum made sure I ate everything in moderation.
When it came to my school lunchbox, however, I remember cramming it full with processed snacks and muesli bars - I was always left still so hungry and only now know that I was fuelling myself on sugar and saturated fat which just doesn't work well.
So the biggest difference today is that I now really enjoy taking the time to shop for ingredients and prepare a snack or my lunch from scratch. I know it will be fresh, nutritious and everything that went into it.
WHAT ARE YOUR FIVE SUPER-FOODS?
Avocados, bananas, sauerkraut, cacao powder, chia seeds
IS THERE ANYTHING YOU WON'T EAT?
For a few years now I have steered clear of any kind of processed snack or muesli bars.
The realisation that they are often packed with a whole heap of sugar, additives and refined ingredients with very little nutritional value frightens me and I don't think I'll be reaching for one any time soon.
WHAT IS YOUR SWEET TREAT?
A peppermint or ginger slice from The Raw Kitchen. Can't get enough of them.
TELL US THREE THINGS ABOUT YOURSELF THAT WOULD SURPRISE.
I can play the flute, I can't tolerate hot, spicy food, and I love watching rugby.
EXTRACT: WHOLE
GREEN PESTO SOBA NOODLE SALAD
Creator Monique Satherley says this salad is the business because it's very hearty and just like eating pasta but is gluten-free and much lower in calories. Soba noodles are made with buckwheat flour so as well as being free from gluten, they are rich in manganese - great for bone health.
INGREDIENTS
PESTO SAUCE:
Large bunch of basil, lemon balm or coriander
1 cup (135g/4.8oz) cashews or pine nuts
1/2 cup (60g/2.1oz) parmesan cheese, grated
3/4 cup (190ml) olive oil
Squeeze of lemon juice
Pinch of sea salt
SALAD:
1 packet (450g/16oz) of organic soba noodles
2 medium carrots
5-10 snow peas
5-10 cherry tomatoes, halved
Bunch of baby spinach, rinsed
Pine nuts or crushed cashews for sprinkling (optional)
TO SERVE:
1 sliced grilled chicken breast or, for vegetarians, a handful of edamame beans
METHOD
Bring a large saucepan of water to the boil. While the water is being heated, process all of the pesto ingredients together in a food processor or blender. Check for taste, adding more herbs and nuts for texture or more olive oil for a smoother blend.
Place soba noodles in the boiling water and stir to ensure all of the noodles are under water. Once in and boiling, reduce heat to a simmer for 5-8 minutes - check your packet instructions for specified timing.
While these are cooking, thinly slice or julienne your carrots and snow peas.
Fill a bowl with cold water then drain soba noodles into a colander. Place drained noodles into the bowl of water and "clean" the noodles by giving them a rub-down - by doing this you are removing extra starch, which will stop them from forming a gluggy mess. Transfer clean noodles back into the colander and let the water drain off for a minute or so.
Transfer noodles to a large bowl and toss with pesto sauce until thoroughly coated. Stir through carrots, snow peas, cherry tomatoes and spinach. Top with crushed cashews or pine nuts and a sprinkle of grated parmesan. - Serves 4
CHOCOLATE PEANUT BUTTER BARS
Creator Buffy Gill says as a child I used to love Snickers bars - there is something about the combination of chocolate and peanuts which is just divine. You'll love how easy and quick these are to make. Dairy-free and refined sugar-free get a tick too.
INGREDIENTS
BASE:
1 cup (90g/3.2oz) rolled oats
1/2 cup (125g/4.4oz) peanut butter
6 medjool dates, pitted
2 tbsp dark coconut nectar
2 tbsp cacao butter or coconut oil, melted
1/2 tsp vanilla powder
1/8 tsp sea salt
CHOCOLATE TOPPING:
1/2 cup (120ml) cacao butter, melted
1 tbsp coconut oil, melted
3 tbsp dark coconut nectar
1/2 cup (55g/2oz) cacao powder
1/2 tsp vanilla powder
Pinch of sea salt
METHOD
Blend all base ingredients in food processor until well combined. The mixture should hold together nicely when pinched between your fingers. Pour into lined square tin, flatten down and place in freezer to firm. In the meantime, blend all topping ingredients in food processor or blender until completely combined and smooth. Then pour on top of base and return to freezer for another 1-2 hours.
Once set, remove slice from tin and slice into thin bars. These bars are best served from the fridge, but can be stored in the freezer for up to three months. - Makes 12 bars
Whole: Recipes for Simple Wholefood Eating, by Bronwyn Kan, Beatnik Publishing, $44.99
