0 comments / Posted by Stephanie Young

Kady only recently got back into food photography after studying photography in university. We are so glad she did because, although she never finished her degree, Kady still creates the most vividly colourful and delicious food, and manages to capture them all so beautifully on camera. She is an early riser and you can often find her in the backyard standing on chairs, laying on the ground or doing all sorts of weird things to get that perfect shot. That’s some serious dedication!

Kady is also a health food manager at a local supermarket which means she is always up-to-date on all the newest health products.  She is on a journey for healthier and plant based alternatives which makes her the perfect ambassador for Just Blends as we are all about fuelling our body with wholesome foods.
We are all in for a treat as she has created a special recipe just for us! 
But before we get to the recipe, here are 5 things you need to know about Kady:
What is your go to smoothie recipe? 
All green everything! Kale, spinach, celery, cucumber, banana, strawberries with coconut water. I have one everyday.
Sweet or savoury? 
Sweet all the way!! It is so much easier for me to create sweet recipes than it is to create savoury, I have the biggest sweet tooth. 
What is the first thing you do in the morning?
Check Instagram! for real that is what i do, 3.30am its Instagram, it helps me wake up. *see we told you she was an early riser*
What is a special talent of yours that not many people know about?
Sewing.  I used to design and make all my own clothing. 
What is your number one health tip?
Always seek healthier, less processed alternatives.  Fresh is best.
Follow Kady's foodie journey on Instragram @featherandcrumb

Raw Pink Bounty Bars

Ingredients

3 cups Desiccated Coconut 

1/2 cup Shredded Coconut 

1/2 cup Coconut Cream 

1/2 cup Coconut Oil (melted)

1/4 cup Coconut Paste

3 tbs Agave Syrup/ Coconut Nectar

1 tbs Vanilla Powder

2 tsp Just Blends Pink Pitaya Powder

Method

  1. Combine all ingredients in a food processor and blend until well combined.  Alternatively you could hand mix in a bowl but just be aware that it may take a little more time to evenly combine the colour throughout.  
  2. Press down firmly into a lined loaf tin until flat. Make sure it's packed in tight. 
  3. Set in the freezer for 2 hours to set solid. Once set cut into 2 cm thick slices, and round off the corners to make them look like a bounty bar.  

    Chocolate Coating 

    150g Vegan Friendly Chocolate 

    1 tbs Coconut Oil 

    1. Melt all the ingredients together in a double boiler.
    2. Keep stirring until it gets to a nice melted consistency.
    3. Dunk each bar into the chocolate mixture quickly to coat.  Try to be fast as the chocolate will quickly melt the bar because of the heat, cover as best you can and remove and sit on waxed paper to set. 
    4. Repeat for the remaining bars.
    5. If there is any chocolate left over pour over the bars to further cover, or get any spots you missed. Let set in the fridge for an hour until they are solid again, top with a sprinkle of Just Blends Pitaya and some edible glitter.
       

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