I'm Chef Cynthia Louise – I have a passion for food, plants, farmers and mother nature that I would love to share with you through my wholefood creations. I want to reignite your natural instincts when it comes to eating, cooking and sourcing real, whole foods…

This is the beginning of a beautiful relationship, with food and with life… and together we will transform the health of you and your family as you take me, and my cooking principles, into your kitchen.

Are you ready for some exciting wholefood action in the kitchen? Are you ready to feel amazing?

I would absolutely love for you to have a go of the recipes in this eBook, and would love to see you post them on my FaceBook page so I can see your work.

Sign up here, start cooking & enjoy! And remember I am here to guide you.

How to make nut milks

Tuesday, December 23, 2014

Three Easy Steps to Make Nut Milks

You can make your own fabulous nut milks at home. It’s easy as one, two, three.

Step 1: Soak raw, organic nuts overnight in purified water. Discard the water and rinse well.

Step 2: For every cup of soaked nuts, add four cups of fresh water to your Vitamix. For a creamier texture, use only three cups. Blend at least one minute. (If you don’t have a Vitamix, you will need to stop and start the blender—scraping the inside of the jug—until you get a smooth texture.)

Step 3: Strain the liquid if you want to remove the pulp in the milk. To strain, pour it through a nut bag, which costs about $3 at your health food store. Or just squeeze the milk through a clean nylon stocking. That’s it.

What’s left in the bag or stocking is a lovely pulp that’s fantastic as the base for a protein ball (the same as nut meal you buy at the store). If you don’t use the meal right away, freeze it in a ziplock bag with the name and date on it. Then make a protein ball another day.

You can keep your nut milk fresh for up to five days in the refrigerator in a glass container with a tight lid (to keep out any fridge odours). You’ll notice that the nut milk will separate: the light colour on top is watery; the darker colour on bottom is creamier. Just shake together and drink.

Sometimes I like to add a bit of vanilla bean and a pinch of salt. That’s the beauty of nut milks: with a variety of spices you can transform a basic drink into a delightful chai dream.


Tuesday, December 16, 2014

One Step to Silky Blender Textures

Want to get the silky textures for icings, smoothies, yoghurts, and chocolates that you see in my photos? Get a Vitamix.

Why Vitamix

Vitamix sets an unsurpassed standard for blenders. It is the essential tool in my kitchen, and I’ve been using my amazing machine for over 15 years. Go to Vitamix.com to see various models. Sometimes the standard machine (like the one I have) is offered with an additional dry jug along with the wet jug.

I use the dry jug to grind whole grains into flour. As for the wet jug, let’s say I’ve got some raw, soaked cashews and a bit of water to make a yoghurt or icing. I want a texture so fine that I cannot feel any granules between my fingers. I can get that only from a Vitamix; that’s the beauty of this machine.

Other Blenders

If you have another type of blender, you will have to repeatedly start and stop it—scraping the inside of the jug—until you get a creamy texture. It will definitely take some time to achieve the same results.

Naturally, a Vitamix is more expensive than lesser blenders. But if you can afford to buy a flat screen TV for your entertainment, why not buy a Vitamix for your convenience in making healthy foods fast?

What kind of coconut water do I use?

Tuesday, December 09, 2014

What Kind of Coconut Water?

I prefer to drink coconut water directly from the coconut, not from a can or Tetra Pak. I’m all about trying to keep as close to nature as possible.

I’m blessed and privileged to live on a beautiful island in Bali where I have coconuts available on tap. They’re round and green, and I just cut off the top, drink the water, and eat the flesh.

In Australia or America, this type of coconut is called a young Tai coconut. It looks different, though, because the green husk has been removed, leaving a white cylinder with a cone-shaped top. Again, just remove the top and pour out the water. If you don’t want to eat the flesh right away, scoop it out and freeze it in a ziplock bag for later (name and date it).

The flesh of young coconuts makes wonderful sour cream sauces, lovely yogurts, and great smoothies. (Remember, I’m talking about the semi-husked white coconuts, not the mature brown ones.)

Young Tai coconuts generally cost from $2.50 to $3.50 in your local health food store, so why not buy coconut water in Mother Nature’s own packaging?

Legumes do I soak them, do I not

Tuesday, December 02, 2014

Legumes: To Soak or Not to Soak?

Here’s a rule of thumb on soaking or not soaking legumes. With flatter-shaped lentils—whether red, brown, or green—I find I don’t need to soak them.

Anything that’s hard and round—like split peas, mung beans, or chickpeas—I definitely soak.

To Prep

Split peas need to soak only a couple of hours before they’re ready to cook. But mung beans and chickpeas have to be soaked overnight. I love to wake up the next morning and find that they’re all plump and ready to use. This makes the cooking much faster, or they can be processed raw. (Soak chickpeas in four to five times as much water as their dry measure; they absorb a lot of water.)

If I were to take a bag of chickpeas and put them straight on to boil, they would have to cook for hours and hours to get soft. I would actually be shocking them with that boiling water. Instead, I want to slow-soak them in a beautiful bath of cool, clean water. I also add some salt. Next day, discard the soaking water, rinse well, and cook in fresh, salted water.

To Cook, Use, and Store

Soaked chickpeas need only around 45 minutes (sometimes a little longer) to completely cook. I want them to be quite soft if I’m making a hummus, stew, or curry. If I’m making a chickpea burger or a falafel, I don’t cook them at all. I get a nice little crunch to my patty if I use them raw.

I store my dried legumes in glass jars in the cupboard, away from the sun. After they’re soaked or cooked—and if I’ve made too many—I just pop them into the freezer in a ziplock bag (always label and date). Then, if I have guests come over out of the blue for an afternoon barbecue, I can make some quick patties or a hummus.

That’s how I prepare and use my legumes. Have fun with them!

What do I do with all the abundance of extra parsley I have in the garden

Tuesday, November 25, 2014

Much Ado about Too Much Parsley

What can you do with an overabundance of parsley in your garden?

  1. Gremolata. To make this classic herb condiment, take an armful of parsley (stalks and all), wash it really well, and spin the water out in a salad spinner. Chop up the parsley fine and add the grated rind of one lemon (and maybe of one orange too), one to two bulbs of minced garlic, and salt to taste. (That big bunch of parsley will fill your two hands full of gremolata.)

Gremolata packs a power punch of flavour sprinkled on top of steamed or roasted vegetables, soups, and salads. And if you have some left over, just put it in a ziplock bag and freeze for later

  1. Smoothies and juices. Adding parsley to smoothies and juices is an easy way to really amp up the greens in your life.
  2. Green play dough. That’s right. You can juice your parsley and freeze the liquid in ice block trays to use as natural food coloring in homemade salt dough for kids.

So there you have just a few ways to get that extra parsley “out of the garden and into the kitchen.”