Holiday Food

Meals to share with with friends and family to nourish both body and mind. Inspired by global travel and one of my favourite places- Tulum in Mexico.


Holiday Food Recipes

I love cooking for friends! My favourite way to entertain is share food platters.

Everyone can choose what they want, and go back to seconds of their favourites.

One of my most loved themes is a Mexican Feast! It's colourful, relaxed and healthily delicious.

As a special treat, I'm sharing my recipes here to create them yourself. These recipes are from my print book, "Energise Your Life", and the same recipes are also available in my recipe e-book, "Nourish Your Life"



1 brown onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1/2 teaspoon ground red chilli powder (adjust to desired heat)
2 x 400 g tins red kidney beans, rinsed well and drained
1 x 400 g tin crushed tomatoes
2 tablespoons ajvar sauce (roasted capsicum and eggplant) or tomato paste to thicken and add extra flavour (optional)
salt and pepper, to taste

To serve:
Handful of fresh coriander (cilantro) leaves
Hot quinoa or brown rice, as desired
Natural corn chips, jacket sweet potato or crispy potatoes
Put the onion, garlic and olive oil in a large pot on a medium–high heat for around 10 minutes, or until the onions are translucent and glistening.
Add the chilli powder and cook for a further minute.
Gently stir through the kidney beans, then add tomatoes and 1/2 a cup (125 ml) water and simmer for 5 minutes.
Add the ajvar or tomato paste, if using, and cook for 5 more minutes, then adjust the seasoning to taste.

Serve the hot beans with your chosen accompaniments - a scoop of guacamole, a handful of fresh salsa salad and a drizzle of cashew sour cream.


1 tomato, roughly chopped
1/2 red or green capsicum (pepper)
1 spring onion (scallion), finely sliced
2 tablespoons fresh coriander (cilantro), chopped roughly
Squeeze of fresh lime juice or splash of balsamic vinegar
Freshly cracked pepper.

Mix all of the ingredients together in a serving bowl. Taste and adjust flavours if needed.

Whenever I make this cashew ‘sour cream’ for others, I always get asked for the recipe. It really is to die for!

1 cup raw cashews (soaked for 2–4 hours in water)
Juice of 1/2 lemon
2/3 cup water
1 1/2 tablespoons apple cider vinegar
1 tablespoon nutritional yeast
A good pinch of salt, to taste

Drain and rinse the soaked cashews then blitz in a Vitamix, food processor or blender with the lemon juice and half the water.

Add more water as needed until a smooth consistency is achieved.

Add the remaining ingredients and blend again.

Taste and adjust the flavours and consistency.

Store in an airtight container in the fridge for up to 3 days.

1 fresh corn cob, kernels sliced from the cob
1 cup red cabbage, finely shredded
A handful baby spinach
1/2 bunch coriander (cilantro), leaves picked
1/2 x 400 g tin black beans, drained and rinsed
2 spring onions, greens sliced finely
Juice of 1/2 lime (or 2 tablespoons pomegranate balsamic vinegar)
Cracked black pepper, to season
Pepitas (pumpkin seeds) to sprinkle on top (optional)
Dry-fry the corn kernels in a frying pan over a medium heat for 2 minutes, or until softened.

Tip the corn into a large serving bowl with all the other ingredients, toss well to coat in the lime juice, then season with pepper.