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.
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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.

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.

24/11/2025

It’s time to plant loofah as we head into the hot Australian summer (or save this post if you’re in the Northern Hemisphere!). You don’t to live in the subtropics, my mum grew loofah in our Sydney suburban backyard every season! 🌱

It’s such a special plant for me as it reminds me of my home growing up and so versatile with delicious edible young fruit, vine tips and flowers. As you leave the fruit to mature you will get eco friendly kitchen sponges or exfoliating bath sponges that last for months and then can go in your compost instead of landfill.

You don’t even need a garden and can grow it in a pot on the balcony as my superstar friend did! (Checkout her gallery for the post) 🌱

Get on it and get your hands dirty, connect with the mother and wash any worries away in the sunshine! ☀️ don’t forget to save and share your seeds!

With love, May ✨

22/11/2025

just blew me away unexpectedly, not knowing what we stumbled across driving past in Tulum 😍 what a way to end our trip in Mexico.

The food is based on Mexican street food, share plate style with seasonal and locally sourced produce. I focused on the veggies and the bone marrow.

The food was like pieces of art, the team were amazing with their knowledge and inspiration speaking about all the dishes. I was super happy to learn they only use olive and coconut oil. Not only were my tastebuds satiated, my body felt so good after the meal.

Arca really know how to showcase vegetables 😍🎉🥦 I’m so glad this was my final eating experience before leaving Mexico!!

Anyone else do the happy food dance?! 😍

19/11/2025

Here are my top 8 favourite fruits I grow in my farm in Australia 🌱 that are actually native to Central and South America! The crazy thing is travelling through Mexico right now I haven’t seen as many tropical fruits as I expected 🤷‍♀️

🌱 Black sapote a.k.a. chocolate pudding fruit, 🌱 Rollinia that tastes like lemon meringue
🌱 Yellow jabuticaba which is sweet and tangy with a thick furry skin
🌱 Purple jabuticabas known as the Brazilian tree grape that grow straight on the tree trunk, rich in antioxidants and used to treat digestive issues
🌱Soursop one of the worlds most potent medicinal foods, including the leaf that is used traditionally used for teas and for many health benefits
🌱 Panama berries that burst like a pop of caramel candy in the mouth with the caviar like seeds
🌱Brazilian cherry with a sweet and tart pop
🌱My favorite - The lemon drop mangosteen that tastes like lemon sherbet in a fruit!

Did you discover a new fruit?! Let me know what would be your favourite fruit!

18/11/2025

I spent 5 days at Vibravision in Utah to deepen my intuitive senses or ‘Jedi Training’ as Mas Mike calls it! This training originates from Indonesia known as Merpati Putih, ancient sacred practices only now with permission to be made available to the western world through Mas Mike who has spent over 20 years mastering and has now broken down and packed the training with a blend of science and metaphysical.

Nikola Tesla has said ‘The day science begins to study non-physical phenomena, it will make more progress in one decade than in all the previous centuries of its existence’ - this is exactly what Mas Mike has done to enable everyday people whether you believe in science, spirit or both to master abilities beyond what we have been led to believe we are capable of within a fraction of the years he has invested in his own training.

I came to deepen my practices, learn new things and PLAY!

Mas Mikes delivery of the information created a container to allow the masculine to unfold in a feminine container, enabling men to soften and remember play, women to be empowered and be nurtured. Play allowed us to be childlike and safe - enabling our minds to let go of what we know, our learnt limits and receive new concepts easier, we assimilated the practices and new learnings quicker.

Mas Mike teaches and touches you in the heart, in no other way I have seen in other teachers or Masters, allowing me to feel so safe, safe to play, safe to make mistakes, safe to learn, safe to not care or worry what others think as we were all on the same journey.

Beyond the new practices I received, the biggest breakthrough was the inner fears and my own internal blocks that broke through and confidence. Thank you Mas Mike, Maureen, Mas Tony and team for this incredible experience. Cannot wait to come ‘home’ again next year!

11/11/2025

🌟 Star Apple 🍎 Nature’s Creamy Dessert! 🍏 In Season right now on our farm 👩‍🌾

Known as Vú Sữa in Vietnam, the name means Breast milk fruit - and one bite explains it all! Creamy, sweet, and juicy with a surprise star inside ⭐

Known for its Gut-loving fibre, Immune-boosting vitamin C, Antioxidants for glow + energy and Naturally low GI 😍

Chill it. Squeeze it. Slice it. Slurp it. 🥄 have you tried Star Apple?!

10/11/2025

These fermented carrot sticks 🥕🥕🥕are incredibly easy to make and a great way to boost the gut and nutrient value in your carrots! Fermentation increases the bioavailability of nutrients so your body can easily digest, absorb & eliminate! It’s coming to the end of the season on our farm so I’m preserving these carrots to take us through the remainder of the year.

Making fermented vegetables using local organic produce, enables a good dose of exactly what your body needs to thrive in your local environment.

It’s a great trick to have if you’re travelling to developing countries, by using locally grown organic produce enabling the diversity of beneficial microbes from the local soil that are naturally present on the vegetables to innoculate the gut and boost the immune and digestive system for whatever it’s needing. A great way to start developing a local stronger gut!

Let us know if you try it out!

You will need:
- 2 x 1L glass flip top jar (I use Bormioli Rocco Fido Jars)
- 1.5-2kg carrots, peeled if preferred and cut into carrot sticks (keep the length shorter than the jar so it can be covered in the brine)
- 23gms of natural sea salt dissolved in 1L of filtered water.

Method:
- Clean jar with hot water and a splash of white vinegar
- Lay the jar on it’s side and add carrot sticks, when full, turn the jar upright and squeeze in as many more carrots as you can to pack really tight to avoid any floating above the brine
- Pour the brine to cover the carrots (Make sure it’s cooked to room temperature and not hot)
- Leave on the counter out of direct sunlight, enjoy after 10–14 days, refrigerate after opening otherwise leave on the counter for up to 12 months

03/11/2025

Have you tried eating loofah? 😍 this is the same loofah plant you find dried in the store as an exfoliating scrub 🤯

As summer approaches, our kitchen will be serving this on the menu for our team! All of the plant is edible including the flowers and vine tips 🌱

As the plant matures, the loofah becomes course and fibrous and no longer edible however useful in the bathroom or kitchen as a scrubber for your pots and pans.

To use young loofah, simple peel the tough green skin and use it like a zucchini, you can saute, roast, or add to soups, it doesn’t need much cooking time and can absorb alot of delicious flavours. Served over steamed jasmine rice, it’s a staple in South East Asia and grows easily in warm climates.

Mum grew these in our backyard so we got to use them at all their various stages. Let me know if you get to try it!

It’s been 7 years since I last visited my favourite cafe in Chiang Mai .house.cafe.shop and so happy to see Suleyman‘s m...
21/10/2025

It’s been 7 years since I last visited my favourite cafe in Chiang Mai .house.cafe.shop and so happy to see Suleyman‘s menu and range of homemade products including his own Banana Vinegar! My go to place for the perfect latte whether it’s turmeric or matcha 🍵 there’s a reason he is still around with his goodness post lockdown, we took off from conversations of life where we were 7 years ago just as I started my journey moving back to Australia to start ‘s Kitchen 😍🤯 what a memory, must be all that good food and drink you serve! 🥂

I finished the day with my durian hunt, wasn’t the peak season but I managed to satiate my durian needs before flying home 😍

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Fairfield, NSW
2482

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