The Beauty Chef recently sat down with Primped to discuss what's in her fridge.
1. OK, let’s get down to business. Talk us through the contents of your fridge.
In my fridge is… The Beauty Chef’s GLOW and DETOX Inner Beauty Powders, fish oil, sheep’s yoghurt, Pepe cultured butter, tamari almonds, fermented veggies, almond milk, bircher muesli, chicken soup, and bliss balls and raw bars that I have made using GLOW.
I’ve also got carrots, kale, grapes, spinach, red and green cabbage, blueberries, olives, miso; some left over cauliflower rice with lamb curry, some salmon rillettes I made, some almond meal for baking. I also have a little bit of the basics left that I cook and prepare every week on Sunday for lunches for the week ahead, including herb pesto, roasted tomatoes, homemade sheep’s cheese, homemade aioli, nut butter, poached chicken and cooked quinoa. These basics make it really easy to throw snacks and lunches together!
2. What’s always on your weekly shopping list?
Stuff to make the things above! Always lots of greens, veggies, seasonal fruits (loving figs at the moment), fruits to stew, green olives, yoghurt, Meredith Valley goats cheese (love this stuff), canned sardines, organic chicken, quinoa, chia seeds, coconut milk, maple syrup, organic nuts like almonds and brazil nuts, garlic, lemons, onions, spring onions, fresh turmeric, roma tomatoes, english spinach, avocados, dark chocolate, lemongrass and kaffir lime leaves for curry. Lots of herbs – I grow my own but always buy more as I eat lots of them in curries, smoothies etc. Love my herbs and spices!
3. Organic, conventional or a bit of both?
Mostly organic, but there is often conventional thrown in when I run down the shops to get last minute bits and pieces.
4. Favourite sweet treat?
Green and Blacks organic chocolate or Pana raw organic homemade chocolate. I also love making warm egg custard using cashew milk or coconut milk and stewed fruit.
5. Favourite breakfast?
So many good options…I love poached eggs with mushrooms and tomatoes and spinach, but also a warm porridge I make with quinoa, brown rice, miso, apples, nut milk and maple syrup. Yum! Or I do love a congee for a savoury, porridgey experience!
6. Never-fail snack?
Canned sardines with lots of garlic, a touch of chilli, parsley and olive oil on a good sourdough multi grain bread. Also yoghurt with nuts and fruit or carrots with hummus.
7. What’s your food mantra?
Green, clean, grass fed, lacto-fermented and always Low HI – low human intervention.