thehealthgurugirl thehealthgurugirl

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Sabrina Sterk  Food for the soul 〰️ From patch to plate, conceptual cooking garnished in edible blooms. Byron Bay @sabrinasterk • sabrinaleliesterk@gmail.com

Brown rice salad with homegrown pumpkin, nasturtiums and chicory from the garden ! Topped with crunchy roasted almonds and tossed in a delicious dressing of sesame oil, tamari, honey and lemon juice! Recipe to be added to the cookbook launching in Dec!

No better way to start the Sunday with some colour pop ! Edible blooms to garnish Mylee’s cake from my sweet little edible flower patch. There’s merigolds, violas and dianthus on my hand, and I’m about to lay them on top of a blueberry, lemon, almond and poppyseed cake ! If you didn’t already know, I’ve got a little obsession with edible blooms - and I’m working on growing them on a larger scale - the dream is a farm worth!

Sweet sweet chlorophyll to start the day! I call this The Magic Green Drink and I sip it down once a day, every day. I find this drink to be like one great alkaliser - it feels like I get my daily dose of greens in one cup, plus the support of a gentle detox and some help with reducing inflammation. I love a good coffee in the morning, and it’s a habit I don’t want to give up, so I try to balance that acidity with other forms of food and drink - Chlorophyll being one of them. I struggle with a bit of internal heat and acidity so this cooling drink really helps my tummy out and helps to reduce heat rising up in my body. It’s full of vitamins like A, C, E and and K, and antioxidants and is also rich in vital minerals like iron, potassium and calcium - all of which help to nourish the organs and subsequently provide that healthy skin we are all avidly seeking!

Dreamy dreamy banana cake picnic under the palms. Our nana trees are delivering the goods and now I’ve got so many ripe bananas I’m practically cooking and eating them three times a day! Here’s a little capture of a cake I made this afternoon, which we ate warm, served with fresh cream and blueberries. I took some lovely photos of this cake which will be featured in the recipe book I’m currently working on!

Nuffin’ like homegrown nannies from the tree on your property! We cut this bunch off the tree and hung it on our deck about a month ago now and it’s finally started to ripen! I’ve already made one banana cake with them and it was the sweetest most divine dessert I’d had in a while 🌞⭐️🍌 I love fruits of the sun!

Holy mother of flower power food! 🌸🦋 An ever so dreamy shoot location to accompany an ever so creamy blueberry lemon and poppy seed cake ! This magical dessert was inspired by the team behind @gkstories and will be featured among many other recipes in my upcoming cookbook! December will be here before you know it!📚

Good morning magic ones ! 💫🦋 Say hello to this bowl of comforting creamy porridge, topped with freshly baked macadamia-crunch granola, blueberries from our neighbour, a blue chia pudding which I soaked overnight, bee pollen 🐝 and of course some edible blooms! •
Want to make this porridge for yourself?
Here’s how.............
Soak 1/2 cup oats overnight in 2/3 cups water. Leave out in a bowl on the bench.
In the morning, place soaked oats in a pot over a medium heat and add half cup coconut milk.
Add a teaspoon of psyllium husk, a 1/4 tsp vanilla powder (1/2 fresh vanilla pod seeds), decent pinch cinnamon, nutmeg and salt. Stir continuously for a few minutes until thick and creamy. Add more milk if desired. Top with honey, fresh fruit and granola ! I don’t add sweetener but occasionally add a tsp of maca powder which provides a natural sweetness and nutty flavour to the porridge! Serve hot, baby hot!

Good morning sleepy heads! 🌞I hope you’re Sunday is just as relaxing as mine! Here’s me, savouring each sip of a delicious creamy coffee which I’ve blended up with coconut cream, medicinal mushrooms and maca. My morning hot drink is such a sacred ritual of mine, when I get to spend the first thirty minutes of the day being content with just sitting, thinking, journaling, or being outside. I like the alone time - it gives me a chance to self evaluate, to plan the day ahead, and to wake up at my own speed ! The recipe for this creamy concoction will be in my upcoming cookbook which I plan to release in December 2018! It will feature plenty of hot drinks, snacks, meals and a few interesting health tips of mine 📚

Sharing is caring. Lunch was two perfect plates full of nourishing ingredients. A simple salad with sprouted legumes + toasted seeds and nuts, edible blooms, a cheek of avocado, some fresh sprouted seed loaf and boiled eggs. The salad was drizzled in plum vinegar and chilli oil and seasoned oh so well, so we didn’t need to add a thing !

It’s always a treat when your mate delivers a bucket full of fresh macadamias from the farm he works at. It only took me an hour of paleolithic like nut bashing with a brick to open a bowl worth of macas 😅 Maybe it’s worth investing in a nut cracker next time round... anyone known of a good brand ?

Rainbow wraps are super simple to make and only take 15 minutes to prepare! I like my wraps loaded with veggies, a little bit of sauerkraut and tahini or cashew cheese (something creamy), and a decent layering of glazed chickpea tempeh! @augustethelabel asked me to write up a recipe for these for their blog, but for those of you who want easy viewing; here it is for you guys to try.. ~
To make 4 wraps:

4 of your favourite wraps (I used local Mumma Raw dehydrated seed and onion wraps)
1 carrot
1 small beetroot
2 radishes
1 avocado
1 cucumber
microgreen sprouts, (I sprouted my own pea shoots)
1 block of organic tempeh, (I used Byron Bay Chickpea tempeh)
4 tablespoons of toasted sesame oil
3 tablespoons of tamari sauce
1 tablespoon of coconut nectar or honey
1 lemon.
1 tbsp nigella seeds
Optional: cashew cheese or goats cheese and sauerkraut
STEP ONE

To begin, prepare your vegetables by grating the carrot and beetroot and finely slicing the radish, avocado and cucumber. Squeeze lemon juice all over them and place in a bowl whilst you prepare the tempeh.

STEP TWO

Heat a non-stick pan on medium-high and add the sesame oil and tamari. Let it become hot, combining with a spoon. Slice the tempeh into flat fingers and add to the sauce. Fry on each side until golden. At the last minute of cooking add in a drizzling of your nectar or honey and flip each piece to coat evenly. Remove from the heat.
STEP THREE

Lay your wrap on a chopping board or plate, add a desired amount of your vegetables and top with avocado, slices of tempeh, sprouts, cheese and sauerkraut. Drizzle again with some lemon juice and serve warm with a sprinkle of nigella seeds and an edible flower on the side. Purrrrfect!

Oh the kitchen cave ... Only one of Sab’s favourite places to be! 🙏🏻 When I have days off from art school and modelling I’m usually here, locking in for a few hours or so. I love preparing things that can feed me for two days - so I tend to designate 3 hour slots to cooking bulk amounts of food! I love fresh food so will generally only keep meals in the fridge for two / max three days (this excludes salads). Here’s a snap of me in deep concentration mode whilst preparing some rainbow wraps for @augustethelabel ✨ I’ll be sharing the super simple recipe in my next post 🧚🏼‍♀️

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