Intuitive Food Design

Intuitive Food Design Healing through feeling 💗 Recipes & Foodgasms to Awaken. I grow food and make Love. Certified Organic, Regenerative Living in Byron Bay, Australia

I help people heal the heart and the mind so the body follows. Certified Health Coach, Intuitive Food Designer, Recipe Developer, Gut Health & Fermentation, Qi Gong, Reiki Master, Theta Healer® and Farmer �

Why do I cover so many areas? Mastering the physical, mental, emotional & spiritual body for whole being wellness is my mission. Ignite the journey to your highest potential through food, feelings & focus. All recipes are based on whole foods grown and raised on my farm. They're gluten free and refined sugar free focusing on maximising the potential of food.

30/03/2026

Most people haven’t experienced nourishment like this.

Gac is a rare superfood, long valued in Southeast Asia for vitality and longevity, containing up to 70x more lycopene than tomatoes and rich in healthy fats that enhance nutrient absorption. This is the kind of organic, local food that works deeper in the body, not just on the surface.

It supports deeper cellular repair, strengthens immunity through antioxidant density, and enhances skin clarity with bioavailable nutrients your body can actually use.

Simple way to use it
Apart from traditional gac sticky rice, try a warm gac coconut latte. Gac has a mild, refreshing, slightly sweet, cucumber-like flavour, making it incredibly adaptable with other spices and ingredients. Gently heat gac pulp with coconut milk to maximise lycopene availability, then add cinnamon, ginger, or vanilla with a pinch of sea salt for a grounding, nutrient dense drink 🥥

Local, organic food means fewer food miles, higher nutrient retention, and stronger immunity through local microbes. We’re not just growing food, we’re growing people 🌱

23/03/2026

This is my fermented watermelon rind I made with our recent harvest on the farm 🍉🍉🍉with cinnamon, vanilla bean, and clove That turned out to be the perfect combination of crunchy and sour with a fragrance spice. I wanted to experiment with fermenting, vanilla, bean and cinnamon for its vasodilation benefits and this totally popped. I’m so happy with this recipe. Turning food scraps into nutritious medicine as food. It’s such a simple recipe! All you need is the below and a 1L fliptop glass jar with a silicon seal.

- 800gms approx watermelon rind thinly sliced (about 1 small whole organic watermelon)
- 1 vanilla bean pod, seeds scraped
- 1 Ceylon cinnamon stick
- 3 whole cloves
- 23gms natural sea salt (about 1 heaped Tbsp, I use Celtic sea salt)
- Mix all together in a bowl and set aside to self brine
- Pack tight into the glass jar and leave on the counter out of the sun for 14 days up to 12 months
- Refrigerate once opened 💗

19/03/2026

It’s my Birthday Week! 🍰🧁🎂 and I didn’t have plans to post anything but made me this incredible Gluten Free Stinging Nettle Cake with Citrus and Passionfruit Coconut Cream filled with fresh Starfruit Birthfay Cake that made all my foodgasmic dreams come true 😍

This kind of reminded me of a hummingbird cake with the fresh layer of Starfruit instead of pineapple.

Drop a line if you want Emily our Certified Nutritionist to share the recipe! So grateful for our kitchen team for nourishing us every day with our produce on the farm 🌱💗🙏

11/03/2026

Never in my life did I think I would be holding a wild native Australian carpet python with this much trust! 🐍

As the Year of the Snake completes this feels like such a gift to have as a first experience handling a python on the farm!

This is Molly, named by our bush regen legend Jason who has helped restore habitat here so moments like this can exist.

These beautiful carpet, pythons, and non-venomous and help us maintain a healthy balance on the land.

Molly is being relocated away from our office. Jason will be sharing more on Molly soon!

08/03/2026

In case you missed it before Mango Season Ends in the Southern Hemisphere! 🥭🥭

This is one of my favourite ways to use them up! - Fermented Mango Salsa, a simple 3 step process of chop, salt & mix, jar up and just wait 3-5 days for the tangy probiotic mango salsa that is a perfect side to every meal! 🥭🥭🥭

The salt ratio is key to ensuring enough salt to inhibit the ‘bad’ bacteria from decomposing the batch and enable the beneficial bacteria to start fermenting and preserving the salsa, my key indicator for success of any batch of ferments is the colour. The mango and peppers remain a bright yellow/orange and red colour and the sweet zing in the mouth! 😋

Here’s the recipe! 🥭🫑🌶️

Ensure all equipment is cleaned well including the chopping board. You will need a 1L jar with flip top lid and silicone seal like a Fido jar (my personal preference) which keeps the batch airtight but allows the gasses to escape.

- Peel and dice 2 medium mangos (save the skin and seeds to make mango cider vinegar! Another recipe in my gallery)
- Dice 2 medium red bell peppers (capsicum)
- Optional diced small red onion
- Chop 1/2 cup of coriander (cilantro)
- Squeeze 1 lime
- Sprinkle 2 tsp’s of good quality sea salt (I used Celtic salt)
- Mix together well, pack tight into the 1L Fido Jar so the natural juices rise to the top (pending the type of mango)
- Add a little water if needed to ensure the mango salsa is submerged under liquid

*IMPORTANT* don’t leave any of the salsa sitting above the brine/liquid - ensure you add filtered water if there is not enough juice to cover

- Leave on the counter away from sunlight for 3 days (for warmer climates - during mango season! or 5 days in cooler climates if sadly mango doesn’t grow where you are...
- Pop in the fridge after the process to keep them from continuing to ferment for best taste so pop it in the fridge after 3-5 days and enjoy!
- Amazing on tacos, corn chips or as a side to every meal! Your body will thank you! 😍

17/02/2026

My mum is a Wood Horse. I am an Earth Horse.

The year I was born, she made the decision to flee Vietnam 3 years after the war ended, by boat — with nothing but the clothes on her back.

Three children in her arms.

No certainty.
No guarantees.
No safety net.

Just instinct.
Just courage.
Just a mother choosing freedom for her children.

That was her fire.
That was her leadership.
That was her love in motion.

I’m an Earth Horse.
I build on what she burned for.

Every opportunity I have exists because she moved when it mattered most.

I’m here to honour my Mum and the women before her, and also my Dad, his bravery on the boat with the crew and how he held my mum in safety for her to move. Cảm ơn Ba Mẹ 🙏

Now it’s my turn, to move or to stand as we build on the land , to return home and remember. To acknowledge and honour the ancestors.

14/02/2026

This is my favourite recipe for Mango season - Fermented Mango Salsa, a simple 3 step process of chop, salt & mix, jar up and just wait 3-5 days for the tangy probiotic mango salsa that is a perfect side to every meal! 🥭🥭🥭

The salt ratio is key to ensuring enough salt to inhibit the ‘bad’ bacteria from decomposing the batch and enable the beneficial bacteria to start fermenting and preserving the salsa, my key indicator for success of any batch of ferments is the colour. The mango and peppers remain a bright yellow/orange and red colour and the sweet zing in the mouth! 😋

Here’s the recipe! 🥭🫑🌶️

Ensure all equipment is cleaned well including the chopping board. You will need a 1L jar with flip top lid and silicone seal like a Fido jar (my personal preference) which keeps the batch airtight but allows the gasses to escape.

- Peel and dice 2 medium mangos (save the skin and seeds to make mango cider vinegar! Another recipe in my gallery)
- Dice 2 medium red bell peppers (capsicum)
- Chop 1/2 cup of coriander (cilantro)
- Squeeze 1 lime
- Sprinkle 2 tsp’s of good quality sea salt (I used Celtic salt)
- Mix together well, pack tight into the 1L Fido Jar so the natural juices rise to the top (pending the type of mango)
- Add a little water if needed to ensure the mango salsa is submerged under liquid *IMPORTANT* (don’t leave any of the salsa sitting above the brine/liquid)
- Leave on the counter away from sunlight for 3 days (for warmer climates - during mango season! or 5 days in cooler climates if sadly mango doesn’t grow where you are... and not in season... and you are trying the recipe with imported mango ... sadly ... but so excited for this recipe that you have to 😂)
- This is one of the the only ferments I pop in the fridge after the process to keep them from continuing to ferment for best taste so pop it in the fridge after 3-5 days and enjoy!
- Amazing on tacos, corn chips or as a side to every meal! Your body will thank you! 😍

28/01/2026

This is my favourite go to Collagen Rich, Hydrating Keto Friendly Bubble Milk Tea 🧋🧋replacement using Traditional Chinese Medicine ingredients to nourish the body and satiate the belly! 😍

I used whole dried monk fruit as the sweetener which makes this keto friendly, which has zero calories and no glyceamic impact as a sweetener! Used in TCM to support the lung and dry coughs. If you can’t get your hands on some, you can easily add honey or coconut sugar instead (I generally don’t use monk fruit powder as they are blended with other ingredients)

Ingredients:
- 1 whole dried tremella soaked in water
- 1 Tbsp peach gum soaked in water overnight (remove any debris after soaking, depending on the grade)
- 4 black tea bags
- 2 Litres of filtered water (extra for soaking)
- 500mls coconut milk - I used Cocoquench unsweetened coconut milk (if using canned, use 250ml canned coconut milk and 250ml water to thin it down)
- 1 whole dried monk fruit, cracked open (or use preferred sweetener like coconut sugar or honey)
- 2 Tbsp basil seeds soaked in 500mls filtered water

1. Soak peach gum overnight or minimum 8 hours with 1 Litre filtered water, remove any debris
2. Cover and soak tremella with filtered water for min 1 hour
3. Strain and trim the tremella into small pieces and remove the hard core
4. Strain the peach gum and add to pot with tremella and 2 Litres of water
5. Crack the monk fruit, add to pot
6. Simmer for 30 minutes
7. Add 4 teabags (I used English Breakfast)
8. Turn off stove and allow tea to infuse for 20 minutes
9. Remove the monk fruit
10. Reserve 500mls of the liquid only to make the Agar jelly aside
11. Add coconut milk to the pot
12. Allow pot to cool and place in fridge
13. Add 2 tbsp agar powder to the reserved liquid, if you desire a sweeter agar jelly, add 1 tbsp extra sweetener of choice
14. Bring the agar mixture to a simmer until dissolved
15. Set in a glass Pyrex jar
16. Cut into small cubes, add to the pot
17. Serve iced, keeps up to a week in the fridge 😋

You can find these ingredients at your local Chinese Herbalist, Asian Grocer or Link in Bio 🙌 Enjoy!

27/01/2026

I didn’t know I’ve been eating green mango wrong all my life! 🥭 I grew up eating This Vietnamese snack that makes you salivate if you know it… with green mango slices dipped in a sweet, salty, spicy, umami punch of fish sauce, sugar, black pepper and chilli. The only reason I stopped eating this snack was the sugar, now life is all about balance it’s back in! 🙏😂

Depending on the variety of mango, we would eat the skin or peel it. we always used a more mature green mango. My inner child just elevated when My sister in law showed me her way of eating this traditional Vietnamese snack with baby green mango where the seed has not matured, this way she also thins out the tree while snacking on it. I had no idea how much better this was. I’ll never be snacking on mature green mango again!

The key is to have a real good quality fish sauce without any mastics, my only go to fish sauce is with only anchovies and salt. I’ve had privilege of visiting their facilities in Phu Quoc Vietnam many years ago!

Hope you get to try during mango season this year!

19/01/2026

Fermented garlic honey is alive with benefits 🧄and it only takes two ingredients: organic garlic and raw honey 🍯

• Supports immunity
• Fights inflammation
• Antibacterial & antiviral
• Soothes sore throats
• Great for gut health
• Full of enzymes & natural prebiotics

You can take a spoonful of the fermented garlic honey on its own, eat the cloves whole, or slice them into meals. I love it most in my nước chấm — a classic Vietnamese-style dipping sauce that hits every note.

Simple nước chấm recipe:
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1-2 tbsp fermented garlic honey
• 1-2 tbsp water
• 1 fermented honey garlic clove minced
• Optional: chilli💥

Fermenting garlic in raw honey doesn’t just mellow the flavour — it transforms the garlic’s sharp compounds into S-allyl cysteine, a gut-friendly, bioavailable form that’s easier for your body to absorb. Combined with honey’s natural prebiotics, this becomes a living, healing ferment that supports immunity, digestion, and inflammation from the inside out.

17/01/2026

Today I harvested all of these incredible superfoods on our farm 😍

🌿 Back on the land after my travels and what a treat to come home to! so grateful to be harvesting nutrient-dense, powerful healing food in my backyard with so much diversity!

🌱The critically endangered Native Small Leaf Tamarind is a true superfood for our indigenous people that we are blessed to experience and packed with antioxidants.

🌱Gac fruit, with 70% more lycopene than tomatoes, supports skin, heart, and immune health.

🌱White pomegranate offers a sweeter, less astringent flavour than red—still rich in polyphenols and vitamin C.

🌱And the Wampee fruit, with its tart citrus bite, is being studied for its role in supporting blood sugar balance.

Every harvest deepens my connection to the land, opening the heart and soul to listen and learn. As my bush sister says ‘walking together, growing together 😍🙏

13/01/2026

My current go to salad for skin and hormone balance with .official wild caught sardines in extra virgin olive oil, rich in omega-3s, vitamin D, calcium, and coQ10 to support glowing skin, hormone balance, and cell repair 🐟🐠

I use the whole jar including the oil for the dressing, just add 1 Tbsp apple cider vinegar, squeeze of 1 lemon or lime and a good pinch of high quality sea salt and pepper with our nutrient dense leaves we grow on our farm, currently now in season we have rocket, longevity spinach, Okinawa spinach, red cabbage, liver cleansing dandelion chicory, parsley, coriander, black sesame, pumpkin seeds and some organic avocados and tomatoes we bought at the local store.

Thanks for the month supply of the best fish when we were in Sydney! 😍🙏

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Byron Bay, NSW
2482

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Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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