San choy bow (vegetarian)

I have made this dish a couple of times now and am feeling it is ready to share with you, because I am really happy with the flavour! It is such a cracking little meal… light, healthy + a great share plate!

You can really add what veggies you like to the mince, I’ve used onion, carrot + kale in my recipe – but you could try mushrooms, cabbage, water chestnuts etc.

A perfect appetiser, or main meal.

serves 4 


  • 1 1/4 tsp cornflour
  • 1 tbsp water
  • 2 + 1/2 tbsp organic tamari
  • 1 tsp chilli + garlic sauce
  • 1 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp rice bran oil
  • 1/2 onion
  • 2 cloves garlic finely diced
  • 400g plant based mince
  • 1 carrot diced
  • 3 pieces of kale shredded
  • 1 drop ginger essential oil *foodgrade
  • 1 baby cos lettuce washed + leaves separated
  • 2 spring onions sliced
  • bean shoots
  • fresh chilli
  • lime wedges
  • sour cream (vegetarian) 

Make the sauce first. Combine the cornflour + water in a small bowl to make a smooth paste. Add the tamari, chilli + garlic sauce, sesame oil + rice wine vinegar. Stir until combined + set aside.

Heat the rice bran oil over a medium heat in a deep frypan. Saute the onion + garlic until translucent. Add the mince, continue to fry + break up the mince. Cook for five minutes. 

Add the carrot to the frypan, stir through + cook until the carrots soften a little. Add the kale.

Lastly, add the sauce and ginger essential oil and stir through.

Serve the mince in lettuce leaves. Top with spring onions, bean shoots, fresh chilli/chilli sauce + dollops of sour cream … lime wedges on the side!


Spicy Sweet Potato Balls (gf)

I hope this post finds you well + in good spirits! It has been awhile in between posts + I do endeavour to share more with you – I promise! I LOVE being of service + inspiring others to live a healthier lifestyle – in the kitchen, physically, emotionally + spiritually. Everything my bespoke business “Natural Health Conscious Living” encompasses.

These little morsels are crispy on the outside – and soft + mushy on the inside. A perfect appetiser, or main served with a side salad of beets, goats cheese, spinach + walnuts.


1 large cooked orange sweet potato (+ mashed)
2 tsp cumin
2 tsp coriander powder
1/2 tsp turmeric
1/4 tsp paprika
1/4 tsp ginger powder
1-2 tsp chilli flakes
1 minced garlic clove
bunch fresh coriander chopped
bunch parsley chopped
1/4 cup gluten free plain flour
pink sea salt
cracked black pepper

sesame seeds
rice bran oil

plunging sauce

1/2 cup natural yoghurt
1-2 drops doTERRA lemon essential oil *use the juice of 1/2 lemon if you don’t have
1/2 tsp paprika
chopped fresh mint
chopped fresh dill


Add the ingredients to a mixing bowl in the order mentioned above. Mix together well until the mixture comes together. Season.

Place in the fridge for 30 minutes.

Mix together the ingredients for the plunging sauce. Set aside.

Roll the mixture into bite sized balls + coat in sesame seeds. Shallow fry the balls in rice bran oil over a medium heat until golden + crispy. Drain on paper towel. I use a heavy based pan for this.

Serve with the yoghurt sauce immediately.

In health + happiness,

Kristy x

Labneh (Kefir Cheese)

Labneh is a very popular fresh cheese in the Middle East which I have grown to adore.

Labneh is yoghurt which has been strained to remove the whey, resulting in a thick luscious consistency – with the sourness that yogurt is distinct for. Slightly tangy and creamy, labneh is delicately flavourful and incredibly simple to make.

The most popular way to serve labneh is a dip lathered in olive oil – served with fresh slices of tomato, cucumber, grilled halloumi & lightly toasted arabic (flat) bread and olives. This is usually on the breakfast menu.

In the market, labneh is rolled into balls and marinate in olive oil, chilli flakes, herbs or spices.

Slather it on crackers, rice cakes or use in recipes as you would fresh cheese!

The opportunities are endless!


500g tub full fat plain yoghurt
pink himalayan sea salt

that’s it!

Line a strainer with cheese cloth or the like. Set the strainer in a bowl…deep enough so the liquid will collect.

Stir a good old pinch of himalayan sea salt into the yoghurt, and pile into the lined strainer. Fold the ends of the cheese cloth over and cover with a small saucer. Refrigerate overnight. I usually like to leave mine 24 hours so as it is nice and thick.

Remove the strained cheese from the cloth and transfer to a serving bowl.

Make a a few swirls in the labneh (to act as a well) and dribble with a liberal amount of olive oil.

Sprinkle with zaatar, sumac, chilli flakes or fresh chopped herbs.

The labneh will keep for a few days providing your yoghurt is fresh and in-date.