Breakfast (aka The Goop)

My breakfast, which I call The Goop, is mostly a mix of nutrient-dense superfoods, favouring antioxidants (red-purple foods) and green foods. I find it sustains me for quite a few hours. I make about two weeks’ worth at a time and store it in a jar in the fridge, to save on daily prep time. Ignore the colour, it’s the boost to the day you’re after.

 

The Goop is available for purchase, tailored to suit your specific dietary needs. As it’s a powder, it can be added to smoothies and will bulk and cream up the smoothie very nicely. Contact me for more details.

BASICS INGREDIENTS in alphabetical order

  • Acai berry powder

  • Amla powder (aka Indian gooseberry)

  • Ashwagandha powder

  • Astragalus powder

  • Baobab powder

  • Bee pollen

  • Bilberry powder

  • Camu camu powder

  • Carob powder (truly raw)

  • Cat’s claw powder

  • Cinnamon (true Ceylon)

  • Chlorella

  • Dulse powder

  • Dragonfruit powder (pitaya)

  • E3 AFA (Aphanizomenon flos-aquae) powder

  • Ginger powder

  • Gingko Biloba powder

  • Ginseng root powder

  • Gotu Kola powder

  • Graviola powder

  • Gubinge

  • Hawthorn berry powder

  • He Shou Wu powder

  • Horny Goat Weed powder

  • Lucuma

  • Maca

  • Maqui berry powder

  • Mesquite meal

  • Moringa

  • MSM powder

  • Nopal powder

  • Ormus greens

  • Pomegranate juice powder

  • Purple Corn Extract

  • Rehmannia powder

  • Reishi powder

  • Saw Palmetto (for prostate, for men)

  • Schisandra berry powder

  • Shilajit

  • Spirulina

  • Stevia powder

  • Vanilla powder

 

OTHER INGREDIENTS per serving

  • 1–2 tbsp flax seeds (golden or brown linseeds)

  • 1 tbsp hemp seeds

  • 1 tbsp hemp protein powder

  • 1 tbsp chia seeds

  • 1 tbsp protein powder (sprouted, fermented, dehydrated, about 80% protein, eg, brown rice/pea (50/50))

  • 1–2 tbsp coconut yogurt

  • (optional) for a bit of chewiness/crunch, 1 tbsp activated buckwheat (aka plain buckinis) (sprouted and dehydrated) as is (don’t grind)

  • (optional) If the stevia isn’t enough for your taste, a sweetener such as coconut sugar or coconut nectar — a mineral-rich, low GI (35) cane sugar alternative, produced from coconut palm blossoms — or extra raw carob powder can be added to taste.

 

METHOD

  1. A typical serving is about 4 tsps (about 20g) of the Basics in a bowl

  2. In a coffee grinder, grind flaxseeds to a powder and add to the mix

  3. Add chia seeds, hemp seeds (can be ground), hemp protein powder, brown rice/pea protein powder 

  4. Add coconut yogurt and stir through

  5. Add filtered water or coconut water to form a thick paste 

  6. Let sit overnight in the fridge and you should end up with a thick custard-like porridge or pudding-like consistency, though if you prefer it runnier, add more liquid. It’s quite quick to prepare and can be either eaten at home or taken to work or on journeys.

  7. (optional) Garnish with extra coconut yogurt. 

 

All-year-round salad

Salads aren’t only a summer thing. While it makes perfect sense in summer because they are generally cooling, even in the depths of winter, a salad can be both filling and warming. Here’s how.

 

The key to any salad (or any meal) is using in-season produce. This is all-important because winter greens and vegetables perfectly complement the cool weather and with a little thought can warm you up. It’s all about striking the balance. When I first learned to cook, it was based on macrobiotics — mostly eating according to the season and based on what you’re doing in life. I still keep the core principles, I've just applied them to a largely raw/live food diet. We all evolve, do we not?

 

I’m not a big fan of quantities in recipes. I think they’re more important, for instance, in dessert recipes, but, for me, salads are something I make up as I go. Once you know what tastes right by way of adding extra flavour (sweet, salt, bitter, sour), you're away. I also feel salads only require simple dressings to make them work.

 

KEY INGREDIENTS

  • The bulk of any salad should ideally be greens such as kale, fresh herbs (eg, dandelion, parsley, nasturtium), Asian greens (eg, bok choy), silverbeet, English spinach, lettuces, chard, many of which grow in the cooler months anyway. Red and dark green leafy vegetables are generally higher in antioxidants, and Vitamin B6.

  • Activated nuts and seeds (see Soak your nuts and seeds) or fats (avocados, oils)

  • Spices, eg, turmeric, cumin, coriander, parsley

  • A little salt but in the form of, say, miso, tamari, umeboshi vinegar or umeboshi paste.

 

Not everything in a salad has to be raw. Adding some cooked food could be just the trick, especially in winter, and especially if sharing food with others for whom eating a salad in winter is normally out of the question. When sharing a salad in winter with family and/or friends, I will often add a little (about 30% of the meal) baked/steamed root vegetables such as kumera, sweet potato, Jerusalem artichoke, parsnips, swedes or pumpkin — although pumpkin, in particular butternut, can be grated and, if desired, lightly steamed. Alternatively, I might marinate finely-diced fresh tempeh in tamari and coconut oil and lightly sautée.

 

METHOD for one serve

Take a couple of handfuls of leafy greens, enough when finely diced to fill half a large bowl (say 20cm in diameter), discarding any overly woody stems (eg, kale stems) and add

  • a handful of activated nuts/seeds or a half avocado, cubed

  • a teaspoon of powdered spices — I like a mix of turmeric, coriander, cumin, fennel and ginger, which will get the digestion going. I also sometimes add a pinch of mountain pepper, an Australian native pepper.

  • a little salt: teaspoon of miso or umeboshi (salted plum) paste added to a little water to make a runny paste or a splash of tamari or umeboshi vinegar or a high-quality salt such as Himalayan salt/sea salt/lake salt

  • some vegetables (zucchini, purple carrots, yacon), grated or diced

  • (option) Add seaweed in the form of chopped dulse or soaked wakame or kombu or torn unroasted nori

  • (option) Add diced olives instead of nuts or avocado

  • (option) Add any cooked root vegetables (moreso in the cooler months) or warmed tamari-marinated tempeh instead of avocado or other higher-fat nuts such as brazils, macadamias.

  • (option) macadamia nut butter or tahini made into a paste with a little water instead of avocado and other nuts

  • (option) In simple green salads, a squeeze of lemon or lime to taste (half a regular lemon or lime per person is plenty) with a little tamari or salt to taste.

 

 

Soaked dried fruit

Dried fruit is such a convenient food to snack on simply because it’s so easy to eat straight from the packet or jar and therefore to overdo it and end up in a sugar headspin. When you soak them, you’re less likely to eat as much.

 

Soon after I began soaking, I noticed I didn’t want as much fruit to feel the benefit and to feel full. Soaked mango is almost akin to slurping fresh mango and apricots and figs will have you thinking you’re eating caramel lollies! Then there’s the juice, which has one of the most intense fruit liqueurs, rivalling Lloyd’s grape juice.

 

INGREDIENTS for one serve

Up to a half dozen pieces of any dried fruit (cherries, peaches, nectarines, figs, apricots, incan berries, mango). Whole dried bananas don’t work, dried banana slices will.

 

METHOD 

Place in a small jar (about 175g), cover with about twice as much water, pop the lid on and leave overnight or for up to 8 hours in the day. If you want to speed up the process, warm the water to 40°C, a little above lukewarm. Enjoy them for breakfast, either on their own or with your usual cereal or added to cakes, puddings. Ideal for camping, bushwalking or travel.

 

Jed's Mousse

A raw vegan take on the chocolate classic 

 

INGREDIENTS for two serves, or perhaps one!

1 avocado, mashed

1 cup cashews, raw

1½ tbsp cacao powder

½ cup chia seeds, ground to a powder (in a coffee grinder)

½ cup hemp seeds, ground to a powder

½ cup carob powder

1 tbsp mesquite powder

1 tbsp lucuma powder

coconut nectar to taste

 

METHOD 

  1. Soak cashews overnight. Drain. Blend with a little liquid, for example, a nut milk (coconut, almond) until creamy.

  2. Add avocado to the blender and continue to blend

  3. Add cacao, hemp seeds, carob, mesquite, lucuma and coconut nectar and continue to blend. Add extra liquid as needed.

  4. Add chia and continue to blend. (Chia will absorb any remaining liquid and set the mousse.)

  5. Refrigerate till cool. Serve. (opt) Fresh mint to garnish

 

For an even creamy consistency, add a little coconut cream.

 

CONTACT ME

Information on this website is not intended to be a substitute for professional health care and medical advice. You should not use this information to diagnose or treat a health problem without first consulting a qualified health care provider. Please consult your health care provider with any questions or concerns you may have regarding your condition or ways in which to use alternative medicine. Each person’s body is different and will react differently to various foods and herbs as well as vitamin and mineral supplements. Therefore, any supplementation must be considered on an individual basis and take into account any medications in use. Use the information found on this website as precisely that: Information only.

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