Intuitive Food Design

Intuitive Food Design I help people heal the heart and the mind so the body follows. Ignite the journey to your highest potential through food, feelings & focus.

Intuitive Food Design shares healthy gluten free recipes from farm to table, conscious parenting and lifestyle tips to balance the body, mind & spirit with simple practices to awaken your soul 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. 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.

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! 😍🙏

12/01/2026

Basil seeds (aka sabja or tukmaria) are my go-to for their calming, clarifying, and hydrating properties. While chia seeds are definitely a powerhouse, basil seeds are one of my childhoods favourite found in so many of our traditional Vietnamese desserts 😍

I still love chia seeds for:
• Their omega-3s (hello brain + skin support)
• Their endurance-fueling energy (used by Aztec + Mayan messengers)
• Their gentle fiber boost for gut health and satiety

However…

Here’s why basil seeds are next-level for me:
• Used in Ayurveda + TCM for 2,000+ years to balance heat, soothe digestion, and calm the system
• Gelled + ready in 5 minutes — quick hydration without the wait
• Zero phytic acid, so minerals get absorbed without digestive interference
• Sacred plant lineage — basil is a guardian plant, protector of the heart, and vessel of clarity
• Deeply hydrating + cooling — traditionally used during fasting periods for satiety and energetic cleansing

I love adding a teaspoon to my morning lemon water or layering them in dessert drinks 😍

10/01/2026

These are my top 4 durian hacks for the King of fruits! 🙌

1. Mother Nature always has the highest design if you know how to work it! Use the tip of a knife, like a key to unlock the rich nutrient dense segments at the end of the durian, it easily opens up to reveal the delicious, creamy fruit inside without hurting yourself on the spikes! 😋

2. Finish with the Queen of fruits - the mangosteen, to bring the heat down if you like me, overeat durian, it can warm up the body causing breakouts 😬

3. After eating, use the shell to drink water from and rinse your mouth - especially handy if your partner is not a durian lover! The durian kiss of death can be quite lethal! 😂

4. Use the shell to wash your hands and remove the durian smell! It works every time! 🙌

This was my first time trying a local Balinese Durian, it’s much lighter than the dense and rich Thai and Vietnamese Durian varieties. I ate the whole Durian with a few pieces to spare for my husband, who thankfully loves durian too 😂

It’s mango season on the farm ! 🥭 a childhood memory dipping green mango with fish sauce, sugar, black pepper and fresh ...
21/12/2025

It’s mango season on the farm ! 🥭 a childhood memory dipping green mango with fish sauce, sugar, black pepper and fresh chilli’s (xoài xanh chấm nước mắm đường) 😋 this is a power packed sweet, salty, sour, umami, spicy, crunchy combo that is just unbeatable! I haven’t had this for so long going mostly sugarfree… for the sake of childhood memories we ate some under the tree with our superstar helper Chloe after harvesting close to 60kgs 😍

14/12/2025

This is my quick anti-inflammatory, brain & mood boosting go to turmeric & black pepper brussel sprouts & assorted mushrooms recipe with lions mane, shiitake, king oyster and whatever the local organic mushroom stall has at . I will always add black fungus aka wood ear when available as well for the delicious crunchy texture 🍄‍🟫

It’s also the last week of local organic brussel sprouts from ! 🌱 eating local and in season for optimum health, making every mouthful count!

It’s super simple and satiating! I love to freshen it up with fennel flowers from our garden and any fresh herbs I have on hand which you can also get at our stall 👩‍🌾

Here’s the recipe:
- 2 handfuls brussel sprouts, halved lengthways
- 1 medium lions mane sliced approximately 2cm thick
- 1 large king oyster sliced lenthways just under 1cm thick
- 1-2 handfuls of any other mushrooms like woodear, shiitake, shimeji, oyster
- 25gms butter
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1-2 tbsp black sesame seeds
- 2 tsp ground turmeric
- 2 tsp black pepper
- Handful of chopped fresh herbs (coriander, spring onion, perilla or mint etc)
- Fennel flowers for a refreshing aniseed burst and great for digestion

Method:
- Place the butter in the man on medium high heat
- Add the halved brussel sprouts and lightly pan fry for 1 minute
- Place the lions mane mushrooms in the pan
- Sprinkle the ground turmeric, black pepper, apple cider vinegar and give it a stir
- Add the assorted sliced mushrooms
- Add the olive oil and tamari
- Give it another stir for a couple of minutes
- Add the black sesame
- Plate and sprinkle over fresh chopped herbs and fennel flowers
- Serve with steamed jasmine rice or extra protein of choice
- Yum! 😍

09/12/2025

These coffee gummies ☕️are so addictive, even if you don’t drink coffee! with brain boosting lions mane paired with healthy fats in the butter and a hydrating tremella coconut layer. They’re super easy to make and you can keep them in the fridge or freezer for a quick pick me up! 😎

Here’s the recipe:

Coffee Layer ☕️
- 250ml bulletprood coffee (or find a good local mold free coffee)
- 50ml coconut milk
- 25gms butter
- 1/4 cup coconut sugar
- 3 tbsp gelatin
- 2 tsp Lions Mane

Method:
- Mix the coconut milk and coffee in a small saucepan
- Lightly sprinkle and mix the gelatin, set aside for 10mins to bloom
- Place the saucepan over medium heat to dissolve the gelatin
- Add the coconut sugar and lions mane
- Pour into a glass container, I used a 2.6L Pyrex
- Set in the freezer to fully set (for a faster process) or 4-6 hours in the fridge
- Ensure it’s fully set before making the coconut tremella layer

Coconut Layer 🥥
- 200ml coconut milk
- 1 tbsp honey
- 1 tbsp gelatin
- 1 tsp tremella

Method:
- Place the coconut milk in a small saucepan
- Lightly sprinkle and mix the gelatin, set aside for 10mins to bloom
- Place the saucepan over medium heat to dissolve the gelatin
- Add the honey and tremella
- Allow to cool slightly but not set
- Use a sieve to break the pour and pour over the coffee layer
- Set in the fridge overnight or 4 hours in the fridge, then cut into bit sized cubes and enjoy!
- Store up to 5-7 days in the fridge

09/12/2025

My Kelpie, Latte 🐶 jumped on our PEMF bed and wouldn’t get off, so I turned it on and gave her a treatment including the laser by .kyledaigle that pulses between near red and infrared on the Vagus Nerve setting. We actually got the lasers for my husbands stroke recovery journey and now I travel with them everywhere myself to treat and also enhance - I love the skin function for my face 😍 it’s a therapy and beauty tool!

Latte was born in the dog pound, and has been a highly anxious and reactive dog around strangers, cars and other dogs. She has made so much progress staying calm and this made my day seeing her ask for a treatment 😍

26/11/2025

Growing up dad would bag our guavas with plastic zip lock bags to protect them from fruit flies. This was a fun memory to do on the farm on our first peach tree. We tried bagging half the tree with these reusable lined paper bags with a metal clip and leaving the other half unbagged to see how they would compare.

It was definitely worth the investment of time, the peaches were perfect and undamaged.

We’ve since gotten more peach trees and now net the entire tree which is more time effective.

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Fairfield, NSW
2482

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