Holly Dyson - Food Photography

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Holly Dyson - Food Photography

Plant Based wholesale recipes. Food photography, styling and recipe development. Sharing simple and
(2)

09/11/2023

YUMMM
Spiced Cauliflower & crispy tofu tacos with the most delish creamy chipotle sauce.🌮
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Definitely save this recipe for your next taco night!👌🏼

RECIPE
Ingredients
1/2 cauliflower, cut into florets
2 tsp smoked paprika, 1/2 for cauliflower 1/2 for tofu
1 tsp cumin
1/2 tsp coriander
1 tsp chilli (optional)
1/2 block tofu
1 tbsp nutritional yeast
1 tbsp tamari/soy sauce
1/2 tsp sea salt
Coriander
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For the sauce
1/2 cup cashews (soaked 30-60 mins or overnight)
Juice 1 lime
1 tsp smoked paprika
1 tbsp chipotle in adobo sauce
Juice 1 lime
1/2 tbsp maple
1 tsp sea salt
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DIRECTIONS
Pre heat oven to 180C. Mix the cauliflower and spices and dash oil in a bowl until cauliflower is coated.
Spread out on a baking sheet. Crumble up the tofu with your hand into the same bowl, add nutritional yeast, tamari, smoked paprika and salt and mix until coated. Spread on same baking sheet and bake for 20-30 minutes until golden and slightly crispy.
For the sauce, combine all ingredients into a high speed blender and pulse on high until smooth adding some water as you go until you reach your desired consistency.
Serve on some corn tacos, with coriander, grilled corn, slaw and whatever else you fancy.😋🌮

03/11/2023

We’re having a bit of a treat week and reminiscing on these INSANE chocolate caramel bars🍫🤌🏼

BRB making these ASAP! One of my all time favourite desserts!

RECIPE

Ingredients
Base;
1 cup almond meal
1 cup unflavoured protein powder (I use **pfoodsaustralia) OR coconut flour
1/2 cup almond butter
1/4 cup plant based milk
2 tbsp maple syrup

Caramel;
3/4 cup smooth peanut butter
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract

200g dark chocolate
1 tbsp coconut oil

Directions
Line a brownie pan with parchment paper.
Place all the base ingredients into a bowl and mix well until combined.
Spread into an even layer in your pan. Place in the freezer whilst you make the caramel.
To make the caramel, add all ingredients into a small saucepan and place on low-medium heat until it starts to bubble, stirring continuously. Take off heat and allow to cool to room temp.
Pour over base in an even layer, then place back into freezer for 30-60 minutes or until caramel layer is completely set.
Melt chocolate with coconut oil in the microwave or using double boiler method.
Slice the bar into desired rectangles, and dip into chocolate. You can double dip for an extra layer of chocolate. Place back into fridge or freezer for a minute or so until chocolate is set. Sprinkle over some flakey sea salt and enjoy! store in the fridge or freezer.

16/04/2023

Lemon Poppy Seed Balls🍋🍋

These are honestly sooo good and the perfect little snack - the icing on the top is literally the icing on top of the cake haha it’s healthy but SO good!👌🏼👌🏼

RECIPE

Yields; Approximately 12 balls

Ingredients
1 cup medjool dates, pitted
1 cup cashews
1/2 cup ground almonds
1/4 cup coconut flour
1 tbsp lemon zest (1 lemon)
3 tbsp lemon juice
1/2 tsp vanilla
Pinch sea salt
1 tbsp poppy seeds + save a pinch to top the coconut butter

Glaze
1/4 cup coconut butter
1 tbsp maple syrup/agave
1 tbsp almond milk

Directions
Place the dates into a food processor and blitz until it forms a sort of paste. Scoop out the date paste and set aside for the moment.
Add the cashews into the processor and pulse until you get a fine meal - about 30 seconds.
Add in ground almonds, coconut flour, lemon zest, juice, date paste and vanilla and pulse until it all comes together and sticks together in a ball. Lastly, add in the poppy seeds and use until combined.
Scoop out a heaped tbsp and roll into balls. Repeat until all of your mixture is used up. Line a baking tray with parchment paper to place all the balls. Transfer to the freezer and freeze for 10 minutes.
For the glaze, Melt the coconut butter in a saucepan on low heat.Take of heat and whisk in the maple and almond milk, stirring well until it becomes smooth and creamy.
Remove the balls from the freezer and dip them into the icing, or you could drizzle the icing over with a spoon. Then once all the balls are iced, pop them in the fridge for 5-10 minutes. I like to top them with a few extra poppy seeds.
I like to store mine in the fridge, but you can also keep them at room temp as long as it’s not too warm as the icing may melt.

29/03/2023

Miso Eggplant🍆🍆🍆

It’s sticky, sweet, salty the perfect umami dish that is one of my absolute favourites!!🙌🏼🙌🏼

RECIPE

Cook time; 30 minutes
Serves; 3-4

Ingredients
1 medium eggplants
300g greens (broccoli, broccolini, beans, mange tout)
1 cup Brown rice
1 tbsp sesame seeds
2 spring onions, for garnish
1/2 lime

Glaze
1/4 cup miso paste
1 1/2 tbsp sesame oil
2 tbsp maple syrup
1 tbsp tamari/soy sauce
1 tsp rice wine vinegar

Directions
Pre-heat oven to 180C. Line a baking sheet with parchment paper.
Slice the eggplant lengthways and then into wedges.
Add all the glaze ingredients into a bowl and whisk until smooth.
Dip the eggplant wedges into the glaze then place on the baking sheet evenly spread allowing space between each wedge. Sprinkle over 3/4 tbsp sesame seeds over the wedges. Bake in the oven for 20-30 minutes or until the eggplant is soft and golden.
Meanwhile, cook the rice to packet instructions.
Heat a large skillet over medium heat, add about 1/4 cup water and greens then cover with a lid and let the greens steam for about 6 minutes until all the water has been absorbed you may need to take the lid off for a minute. Next add in 1 tbsp sesame oil, pinch of salt and pepper. Stir to combine and let this sauté for 2-3 minutes.
To serve, add rice and greens into your bowls. Top with some of the eggplant, if there is any glaze left you can drive this over. Then garnish with some spring onions, fresh lime and extra sesame seeds.

21/07/2022

Just sharing some images because I miss sharing my photography. Instagram has changed so much, and as much as I embrace change I also miss the old ways where it was primarily image focus. Does anyone else??
Anyway, find all these recipes in my feed. Some of my recent favs!!💕💕

14/06/2022

A little afternoon platter for 2 fit with all the most delicious plant based organic treats🍇

is definitely one of my all time favourite brands as all their products are organic!! Which means less chemicals, more wholesome ingredients and better for the planet!🙌🏼 It’s a win win☺️
*AD

26/04/2022

Seriously craving some of these delights right now! Who wants to come over and make me some??😂
But seriously, these Choc H**p Caramel Bars are so dang good - The BEST thing to have in your fridge IMO😉
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Ingredients
Base;
1 cup almond meal
1 cup **pfoodsaustralia Natural Protein powder
1/2 cup almond butter
1/4 cup plant based milk
2 tbsp maple syrup
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Caramel;
3/4 cup smooth peanut butter
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
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200g dark chocolate
1 tbsp coconut oil
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Directions
Line a brownie pan with parchment paper.
Place all the base ingredients into a bowl and mix well until combined.
Spread into an even layer in your pan. Place in the freezer whilst you make the caramel.
To make the caramel, add all ingredients into a small saucepan and place on low-medium heat until it starts to bubble, stirring continuously. Take off heat and allow to cool to room temp.
Pour over base in an even layer, then place back into freezer for 30-60 minutes or until caramel layer is completely set.
Melt chocolate with coconut oil in the microwave or using double boiler method.
Slice the bar into desired rectangles, and dip into chocolate. You can double dip for an extra layer of chocolate. Place back into fridge or freezer for a minute or so until chocolate is set. Sprinkle over some flakey sea salt and enjoy! store in the fridge or freezer.

18/04/2022

I hope you all had a lovely few days over Easter! I enjoyed the sunshine, surfed and had so much fun at Blues Festival - so good to be seeing live music again!
The temperature has dropped here in Byron and I’m ready for all the warming autumnal meals like this delish ROAST CAULIFLOWER YELLOW CURRY🌶
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This curry is so fragrant, tangy, spicy, creamy and just so dang delicious!! Make sure to SAVE and SHARE with a friend.💛
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INGREDIENTS
1/2 head cauliflower, cut into florets
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp salt
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1 inch k**b ginger, minced
2 cloves garlic, minced
1 habanero chilli (optional, can also use other red chilli)
1 1/2 tbsp curry powder
1/2 tsp turmeric
600gm coconut cream
3-4 kaffir lime leaves
1 400g can chickpeas
Juice + zest 1 lime
Salt + pepper to taste
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DIRECTIONS
Preheat oven to 180C/375F. Coat the cauliflower in a little oil and spices, lay on baking tray and bake in oven until golden (about 20 minutes).
Heat a little oil in a pot over medium heat. Add in ginger, garlic, chilli and let this sauté for about 1 minute. Add in spices, and a dash of water if it sticks to the pan. Let this toast for a couple of minutes. Add in coconut cream and kaffir lime leaves. Stir and let simmer for 15 - 20 minutes. Add in chickpeas, lime, salt and pepper to taste.
I like to serve my curry in a bowl, with some cooked rice on the side, then add the roasted cauliflower on top and then top with fresh coriander + dill and pickled onion.

07/06/2021

Beauty Renewal Beauty Bars These pretty little things are keeping the love alive with cold autumn mornings here and the perpetual need for healthy, flavourful grab-and-go snacks a near constant. And we love when the talented Holly from helps make the healthy, simple selection and prepar...

08/04/2021

Not ready for summer to be over! Even though smoothie season never really ends in Australia.
But to all my Northern Hemisphere friends - spring is here for you so you must save this Açai bowl for a sunny day! And read till the end for my thick smoothie hacks.💛
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Ingredients;
1 packet frozen açai
1 frozen banana
1 cup frozen berries
1 soft date
1/4-1/2 cup coconut milk/water (or any plant based milk)
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Topped with;
Peanut butter
Crunchy granola
Fresh mango/berries
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Directions;
Place liquid in blender first. Then all the rest of the ingredients. Blend on high until smooth, don’t over blend it otherwise it will become a lot more runny.
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TIPS;
-Cut up your Açai and baba in small chunks.
-Use a high speed blender.
-Use a small about of milk.
-Stop and scrape down the sides.

23/03/2021

Buffalo Cauliflower Tacos with Cashew Sour Cream🌮
These are are my personal favourite way to have tacos. What’s yours??
RECIPE👇🏼⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 head cauliflower⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup chickpea flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp smoked paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp garlic powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup plant based milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp Apple cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1/4 cup Franks buffalo hot sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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DIRECTIONS⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pre heat oven to 180C.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chop the cauliflower into medium sized florets.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add ACV to a bowl with milk and whisk to combine - leave for 5 mins (this creates vegan buttermilk).⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add all dry ingredients into a large mixing bowl, add in the ‘butter milk’ and whisk until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Coat all the florets in the batter and spread out evenly on a baking sheet.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake in oven for 20 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Transfer to a bowl, add in buffalo sauce, maple and oil and coat all the cauliflower.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Spread out on baking sheet again and bake for a further 20 minutes until crispy and golden.
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Cashew Cream;
1 cup soaked cashews
Juice 1 lemon
1 tsp sea salt
1 tbsp nutritional yeast
1 tsp Apple cider vinegar
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Blend all ingredients with a little cold water until smooth.💗

17/03/2021

About time it stopped raining now...?
Making all the curries and Dahls to soothe the post summer blues! Is summer over already!? I won’t accept it! Haha
Anyway, here’s a recipe for you - Red Lentil and Sweet Potato curry.💛
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Ingredients;
1 brown onion
4 garlic cloves
1 tsp cumin seeds
1 tsp black mustard seeds
10 curry leaves (optional)
1/2 tsp chilli flakes (optional)
1 tsp turmeric
1/2 tsp garam masala
1 tbsp curry powder
1 tbsp tomato paste
1 cup red lentils
2 - 3 cups water
1 can coconut milk
1 large sweet potato
1 tsp sea salt (more to taste)
Black pepper to taste
Fresh lime
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Directions;
Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy.
Begin with dicing the onion and mincing the garlic.
Heat 1 tbsp ghee/oil in a large pot on medium-high heat.
Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt.
Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.
Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime.
Serve with some brown rice, coconut yoghurt and spring onions.

13/03/2021

Weekend breakfast tacos with all the trimmings! What are your favourite condiments? At the moment I’m loving coconut yoghurt and hot sauce - balances each out and tastes so delish!
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Ingredients;
1 spring onion
1/2 red chilli (optional)
1/2 block tofu
1 tsp harissa paste
1/4 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tbsp nutritional yeast
1/2 tsp maple syrup
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For the rest;
Corn Tortillas
Beetroot sauerkraut
Fresh rocket
Coriander
Sliced Avocado
Coconut yoghurt
Jalapeños
Hot sauce
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Directions;
Dice the spring onion and chilli if using. Heat 1 tsp oil in a pan. Once hot add in the onion and chilli for 2 minutes, stirring occasionally. Crumble the tofu into the pan with your fingers. Add the in the rest of the ingredients and sauté on medium-low heat for about 10 minutes.
Heat the tortillas to packet instructions (I love to do mine on the stove top on an open flame - it makes them a little charred).
Assemble the tacos and enjoy!!

10/03/2021

LEMON COCONUT BLISS BALLS 🍋🥥
These little balls are sweet but tart and coconuty - the most perfect combo. These taste like lemon pie, but so nutritious and full of healthy fats and protein!
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Ingredients;
1 cup desiccated coconut
1 cup cashews
3 tbsp lemon juice
1 tsp lemon zest
2 tbsp coconut oil
4 tbsp maple syrup
1/2 tsp vanilla paste
2 tbsp coconut cream (the hard stuff on top of the can)
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Directions;
Place all ingredients into a food processor and pulse on high until the dough begins to form a ball. The mix will be very sticky and wet. Place it into a bow and chill In the fridge for 1 hour. When chilled, you can start rolling them into balls. I like to use a tbsp measure or cookie scoop to get even sized balls. Roll them in some dedicated coconut and enjoy! Store in the fridge.💛

04/03/2021

Salted Snickers Bar🍫🤤 These really do speak for themselves...
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INGREDIENTS
Base-
3/4 cup salted cashew butter (alternately you can sub for any nut butter you like just add in 3 tbsp maple syrup)
1 cup coconut flour
1/4 cup coconut oil
1/2 tsp sea salt
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Caramel layer;
1 1/2 cups medjool dates (approx. 8x large dates)
1 cup coconut cream (hard stuff on top of the can)
1/2 tsp sea salt
1 tsp miso
1/2 cup peanut butter
5 tbsp coconut oil
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Roasted peanuts (approx 1/3 cup)
300g dark chocolate
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DIRECTIONS;
Line a brownie pan with baking paper.
Place the nut butter and oil into a bowl and whisk until combined and smooth. Gradually add in the coconut flour stirring as you go until its thickened up. Mix in the sea salt. Pour the base in an even layer in the pan. Top with some roasted peanuts. Place in the freezer whilst you make the caramel.
For the caramel, add all ingredients except coconut oil in a high speed blender and pulse on high until smooth, slowly add in coconut oil until mixed in.
Pour the caramel over the base, top with some more roasted peanuts. Place back in the freezer for 1 hour or until caramel has set.
Melt the chocolate on a double burner (this is a pot of boiling water on medium heat, with a heat proof bowl on top, not touching the water).
Cut the bar into slices, then with a fork dip the snickers into the chocolate making sure its fully coated and let cool on baking paper. I like to double dip mine in the chocolate again, but this is totally up to you. Once first or second layer is cooled drizzle with a little more chocolate and top with some flaky sea salt.⚡️

02/03/2021

Autumn is here, which means it’s getting closer to porridge time. This was a few days back when it was rainy. There is just something so comforting about a warm bowl of oats when it’s a little cold and rainy... anyone else with me??

This was simply;
1 cup oats
1 tsp chia seeds
1 tsp flax seeds
1 tbsp vanilla protein (makes it so creamy and sweet)
1 1/2 cups milk (I like mine not too thick so adjust your milk as you like it)
Toppings;
Sliced banana
Almond butter
Stewed raspberries
Chocolate chips

This was the most delicious topping combo!! 💗💗 @ Byron Bay, New South Wales

25/02/2021

Here’s your weekend baking inspo with this delicious Buckwheat Banana Bread!🍌
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INGREDIENTS;
Dry
2 cups buckwheat flour
2 tsp baking powder
2 tsp cinnamon
1/2 cup coconut sugar
1/4 tsp sea salt
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Wet
1 1/2 cups mashed banana (approx. 4/5 bananas)
1/2 cup almond butter **pfoodsaustralia
3/4 cup milk
1/4 cup coconut oil
2 tbsp maple
1/2 tsp vanilla
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1 cup walnuts chopped
1 cup frozen or fresh blueberries
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Directions;
Pre heat oven to 180C. Line a load pan with a little coconut oil.
Sieve flour into a large bowl. Add in the rest of the dry ingredients and mix together.
In a separate bowl, mash bananas. Then add in the rest of the wet ingredients and stir to combine.
Add wet ingredients into dry and stir to combine.
Add in walnuts and blueberries, saving some walnuts for the top.
Pour the batter into loaf tray and bake for 45-50 minutes or until you can poke a skewer/knife through the middle and it comes out clean.
Leave to cool for 15/20 minutes before devouring with some but butter and maple syrup.

20/02/2021

Sunday self-care AKA pasta and red wine.🍝🍷 Anyone else agree!?
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MUSHROOM + LENTIL BOLOGNESE
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Ingredients;
1 brown onion
4 garlic cloves
1 long red chilli (seeds removed)
1 celery stick
1 medium sized carrot
2 bay leaves
1 tbsp Italian herbs
400g button mushrooms
1/4 cup walnuts (chopped up small)
2 tins chopped tomatoes
1/3 cup red wine
1 tbsp balsamic vinegar
1 tsp miso
1 tsp coconut sugar
1/2 tsp sea salt
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Directions;
Dice up the brown onion, carrot, celery, chilli, garlic small.
Add 1 tbsp oil into a large pan/pot. Once hot add onion, garlic, chilli, carrot and celery with a pinch of salt. Sauté for about 5 minutes, or until soft and fragrant. Add in tomato paste, and dried herbs. Sautee for another 2 minutes.
Add in mushrooms, walnuts, chopped tomatoes, bay leaves, red wine, sugar, miso and balsamic vinegar. Fill both tins half full with water and add in. Let this simmer for about 20 minutes. Cook your linguine to packet instructions. Save 1/2 cup pasta water before draining.
Add pasta water to sauce, let simmer for a further 10 minutes. Taste test before adding in salt.
Add in pasta, then serve with some fresh basil and cashew parmesan... and a glass of vino❤️😉

18/02/2021

Spicy Breakfast tacos.🌮 The perfect weekend/wfh brunch!! So quick and easy and packed full of flavour!
Save for later and show me if you make them this weekend (I will definitely be making on Saturday!)💛
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Ingredients;
1 spring onion
1/2 red chilli (optional)
1/2 block tofu
1 tsp harissa paste
1/4 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tbsp nutritional yeast
1/2 tsp maple syrup
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For the rest;
Corn Tortillas
Beetroot sauerkraut
Fresh rocket
Coriander
Sliced Avocado
Coconut yoghurt
Jalapeños
Hot sauce
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Directions;
Dice the spring onion and chilli if using. Heat 1 tsp oil in a pan. Once hot add in the onion and chilli for 2 minutes, stirring occasionally. Crumble the tofu into the pan with your fingers. Add the in the rest of the ingredients and sauté on medium-low heat for about 10 minutes.
Heat the tortillas to packet instructions (I love to do mine on the stove top on an open flame - it makes them a little charred).
Assemble the tacos and enjoy!!

Ps. Anyone else obsessing over my new ceramics from the very best 😍

16/02/2021

Baked crispy potatoes with some homemade pesto, cashew Parmesan and pickled onions.💗😍

INGREDIENTS;
4 cups basil (loosely packed)
1/2 cup h**p seeds **pfoodsaustralia
1 tsp sea salt
1/4 tsp black pepper
Juice 1/2 lemon (approx. 1 tbsp)
1/2 tsp lemon zest
2 spring onions (green parts) - approx. 2 tbsp chopped
1/4 tsp garlic powder
2 tbsp nutritional yeast
2-3 tbsp olive oil

DIRECTIONS
Place all ingredients except oil into a high-speed blender or food processor and process until well combined, add olive oil and blend until combined and reached the right consistency, I like mine thick like a spread, but you can add more olive oil if you want it runnier.

To serve with;
Roasted sliced Potatoes-
4-5 Yukon gold potatoes (or any other potatoes)
1-2 tbsp olive oil
1/2 tsp turmeric powder
1 tsp paprika
1 tsp sea salt
black pepper

Directions;
Bring a large pot of water to boil. Then add in your potatoes.
Cook the potatoes until just tender - but not fully cooked, you want them still to be firm. I find about 15-20 minutes.
Drain and allow to cool. Thinly slice using a sharp knife.
Coat generously in olive oil or ghee, spices and salt.
Spread out evenly on a lined baking tray, and bake for approximately 30 minutes or until crispy, turning over about halfway.

11/02/2021

Jazzed up Hummus. This is such an easy recipe, but you can make it look so fancy to impress your friends😉.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients;⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 400g can chickpeas (rinsed)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup tahini⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp pomegranate molasses⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 medium garlic cloves (roasted)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 tsp black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup cold water⠀⠀⠀⠀⠀⠀⠀⠀⠀
Directions;⠀⠀⠀⠀⠀⠀⠀⠀⠀
Roast garlic with skin on for 10 minutes on 150C. Let it cool then it should be very easy to get the garlic out of the skin.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place all ingredients into a high-speed blender and blend on high, adding in the water bit by bit until you get a smooth consistency.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Taste test, add more salt for saltiness or lemon for acidity.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Serve in a shallow bowl, top with diced tomatoes, red onion, fresh parsley and a drizzle of olive oil. Serve with some toasted sourdough, veggie sticks or crackers.

10/02/2021

The perfect lovers day treat.💖⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Chocolate and strawberry fudge.🍓🍫⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients;⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g chocolate (70-85%)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup coconut cream (from a can)⠀⠀⠀⠀⠀⠀⠀⠀⠀
3/4 cup nut butter (I used cashew here, but any will work)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup maple syrup (or desired liquid sweetener)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp coconut oil (melted)⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup chopped freeze dried strawberries. (or dried)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Directions;⠀⠀⠀⠀⠀⠀⠀⠀⠀
Line a small baking dish with parchment paper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mix together the coconut cream, nut butter and maple and stir until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt the chocolate by double boiler method. (Heat a large pot on water on medium heat, once boiling add a heat proof bowl on top making sure the water isn’t touching the bottom of the bowl, and add chocolate to bowl. Stir occasionally and take off heat when almost all the pieces have melted.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fold the melted chocolate into nut butter cream, add in the coconut oil and salt and stir to combine until smooth.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in freeze dried strawberries, saving a handful for the top.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour into lined baking dish. Top with the freeze-dried strawbs. Place in the fridge to set (about 2 hours). Slice to serve.💗

01/02/2021

The celebration cake. My go to cake to make for my loved ones special day, or another day that is coming up this month… this cake will sure impress the one you loved this Valentines day!!💘
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INGREDIENTS
Base;
1 1/2 cups almonds
1 cup medjool dates
1/2 tsp vanilla
1/2 tsp sea salt
2 tbsp cacao
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Chocolate layer;
1 1/2 cup soaked cashews*
1/2 cup coconut cream*
1/4 cup maple
Vanilla
1/4 cup cacao
2 tbsp cacao butter
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Raspberry layer;
1 1/2 cups cashews
1/3 cup maple
3/4 cup raspberries
1/2 tsp vanilla
1/4 tsp sea salt
2 tbsp cacao butter (melted)
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Directions;
Place almonds into the food processor and pulse until roughly chopped (but still a bit chunky), add in the rest of the ingredients and pulse until combined, and it sticks together with your fingers.
Press down the base into the cake tin in an even flat layer. Pop into the freezer whilst you prepare the next layer.
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Place all ingredients for the choc into a high speed blend and blend on high until smooth. Pour over the base into an even layer. Place back into freezer for at least 30 minutes.
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Place frozen berries (a little extra so you have have some for the top) in a small pot over low heat until dethawed and turned into a sauce consistency. Using double boiler method melt the cacao butter. Then place all ingredients into a high speed blender and blend on high until smooth. Pour over choc layer in an even layer. Dollop bit of the raspberry sauce and with a toothpick of a knife swirl it around to create the marble effect. Place back into freezer for 2 - 4 hours to fully set. Then place in the fridge until ready to serve. Top with some fresh berries and enjoy!💗

30/01/2021

The perfect weekend lunch/dinner... Mexican Jackfruit Bowl with Coriander Lime Cream.🥑
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INGREDIENTS
For the Jackfruit;
1 can jackfruit (2 cups)
2 tbsp tomato paste
1 brown onion
2 garlic cloves
2 tsp smoked paprika
1 tbsp coconut sugar
1 tbsp tamari
1/2 tsp chilli flakes (optional)
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For the rest of the bowl;
1 cup cooked brown rice/quinoa
1 cup chopped lettuce
Grilled corn, chopped tomato & coriander
Shredded cabbage & carrot (massaged with lemon, olive oil & salt)
Guacamole
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CORIANDER & LIME CREAM
2 cups cashews (soaked)
2 cup coriander
Juice 1 lime
Zest 1 lime
1 tsp Apple cider vinegar
1 tsp sea salt
1 tbsp nutritional yeast
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DIRECTIONS
FOR THE JACKFRUIT;
Dice up the onion & garlic, sauté in pan on medium heat with dash of oil/ water until soft. Add in tomato paste, paprika, coconut sugar and stir. Add in jackfruit and tamari and let simmer on medium heat for 10-15 minutes.
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For coriander cream;
Simply add all ingredients into a high speed blender and blend until smooth. Taste test and adjust accordingly.
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Assemble bowl... where the fun really begins😉

28/01/2021

Ingredients;
Tempeh;
1 block tempeh
1 tbsp teriyaki
1 1/2 tbsp tamari
1 tsp honey
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp miso
2 tbsp sesame seeds

Satay;
1/4 cup peanut butter
1 tsp minced ginger
1 tbsp tamari
1 tsp rice wine vinegar
1 tsp sesame oil
2 tsp coconut sugar (or desired sweetener - maple/honey)
1 tsp sriracha (optional)
Juice 1/2 lime
1/4 - 1/2 cup water

Bowl;
Brown rice
Edamame beans
Carrot sliced into ribbons.
Pickled ginger/onion
Avocado

Directions;
Mix all the tempeh sauce ingredients into a shallow dish. Slice the tempeh into strips and marinate for 2 hours/overnight or place in the oven on the lowest heat for 30 mins.
Whisk all the satay sauce ingredients except water in a small pot over low heat, slowly add water but by bit until you reach the consistency you like. Take off heat.
Prepare the rest of the bowl ingredients.
When tempeh is done, take each slice and coat in sesame seeds, (reserve liquid) . Place back in the oven and bake on 180C for 30 mins, flipping them halfway. I love to mix the marinating liquid with the brown rice for some extra flavour, or you can drizzle over the top.
Assemble in your and enjoy!!💛 @ Byron Bay, New South Wales

Address

Byron Bay, NSW

Telephone

+61474280885

Website

www.growthegrin.com

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Welcome to Grow The Grin

Holly Dyson, founder of Grow the Grin, is a plant-based chef who creates delicious recipes, that focus on nourishing the body using whole-foods. She gets inspired from different cuisines all over the world, and adapting them to a healthier plant-based recipe. She believes in eating and preparing food that’s more friendly to our planet and the animals around us. And also never having to restrict, diet or control our way of eating. Instead, we can have a full on love-fest, with whole, luscious plantifull foods, each and every day!

She caters various events and retreats, creating independent playful menus that are personalised to each customer.

She works with conscious brands, cafes and restaurants developing recipes and designing menus.

She also, has an ebook full of winter recipe which will be available very soon, so STAY TUNED!! :)