simple food pleasures

simple food pleasures

These past months have been a return to basics for many people. More cooking from home and lots of us are looking for inspiration and recipes as the weeks of social distancing continue!  We love these recipes from Lee Holmes’ book, 'Supercharge Your Life'.


“In order to reignite a pleasure of food, getting back to basics and a simple way of living and eating that’s in line with the earth and its seasons, and creating space in our own lives to be able to grow and gather food, plan our meals, then cook and sit down at a table with time to truly enjoy each and every mouthful and moment makes sense.


Strawberry and chia roll-ups

◦ 500 g (1 lb 2 oz/313cups) strawberries, hulled & halved
◦ 2 tablespoons chia seeds
◦ 2 tablespoons rice malt syrup, or stevia powder to taste


Preheat the oven to 65°C (145°F) or its lowest temperature and line two baking trays with baking paper.

1. Combine all the ingredients in a food processor and pulse for about 30 seconds, until puréed. Pour onto the baking trays and spread out evenly with a spatula.
2. Dry in the oven for at least 3 hours, until the mixture is no longer sticky and the consistency is leathery but not crisp (see tip).
3. Cool to room temperature, then either slowly peel the fruit off the baking paper or use a sharp knife or a pair of scissors to cut into portions with the paper still on to stop them sticking. Store in an airtight container in the fridge for 3–4 days. When ready to use, roll up portions and secure with string.

{MAKES about 12}


    Turmeric Seeded Loaf

    ◦ 200 g (7 oz/2 cups) almond meal
    ◦ 60 g (214oz/1/2cup) walnuts
    ◦ 50 g (134oz/1/2cup) flaked almonds
    ◦ 75 g (234oz/1/2cup) pepitas (pumpkin seeds)
    ◦ 40 g (112oz/1/4cup) sunflower seeds
    ◦ 1/4 teaspoon salt
    ◦ 1 teaspoon ground turmeric
    ◦ 1/2 teaspoon gluten-free baking powder
    ◦ 15 g (12oz/1/4cup) coconut flakes
    ◦ 3 eggs
    ◦ 2 egg whites
    ◦ 90 g (314oz) butter or coconut oil, melted
    ◦ 2 tablespoons rice malt syrup or maple syrup
    ◦ 1/2 banana, mashed


    Preheat the oven to 170°C (325°F) and line a 9 × 30 cm (312× 12 inch) loaf (bar) tin with baking paper.

    1. Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.
    2. In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.
    3. Pour the batter into the prepared tin and bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.
    4. Allow to cool in the tin before slicing.
    {MAKES 9 x 30 cm (31⁄2  x12 inch) loaf}