Christmas is a time of waste and excess. Each year, mountains of wrapping paper are going straight into the bin and leftover food platters are piling up in the fridge. According to figures from the Australian Retailers Association, Australians will spend $53 billion over the Christmas period this year. These 10 green Christmas gift ideas will help you discover how you can make a difference by becoming a more sustainable consumer. This green Christmas gift guide only contains products we love and use. From our trusty sauerkraut crock to our latest passion: DIY mushroom growing kits — every sing ..read more

Summer in Australia wouldn’t be complete without the arrival of stone fruit season. The characteristic flavour and sweetness of apricots pairs beautifully with the delicate vanilla sponge base in this dairy-free cheesecake recipe. The fluffy vanilla sponge will no doubt bring back memories of the old-fashioned cakes we used to enjoy at summer birthday parties when we were children. But, in this recipe, the vanilla sponge is transformed into the base of a light and juicy, sweet and creamy apricot cheesecake. Not many guests ever guess that this apricot cheesecake is actually both gluten- and d ..read more

Just one Adaptogenic Moon Ball can make the world of difference when you’re feeling stressed out. This recipe is packed with ingredients that reduce anxiety. One of these is the Four Sigmatic Lion’s Mane Elixir. This all-natural brain booster has no side effects. The Lion’s Mane is known to protect against dementia, reduce symptoms of anxiety and depression and help lower the risk of heart disease. The elixir also contains Rhodiola Rosea, well known to help decrease stress, fight fatigue, improve brain function, and reduce depression. So, start by making the dough for your Adaptogenic Moon Ba ..read more

You’ll be delighted with this recipe from the moment you start. Made with only 7 ingredients, the mini vegan cherry cheesecakes are easy to prepare, nutrient-dense and rich in flavour. That’s pure pleasure from beginning to end. And the best part, you don’t even have to turn on the oven! When mixing the base ingredients in your food processor, the dates will make the dough nice and sticky and easy to press into your mini silicone moulds. Set aside until you’re ready to pour the cream over. For the cream, you want a much smoother texture. By processing in a high speed blender you’ll create a s ..read more

These dairy-free, chocolate-coated ice cream bars are healthy right through to the raspberry jam centre. My whole family loves these Vegan Berry Bliss Magnums so much that I make them regularly.  I have a confession though. It isn’t as hard as you think to get perfectly shaped, equal sized magnums — I use a simple silicone mould. Choose a non-stick ice cream mould that allows your frozen bars to pop out without a fuss, and is also easy to clean. Start with the cream layer, because as it freezes you I have the time to make the raspberry jam for the sweet surprise in the middle. The secret ..read more

This is a cheesecake recipe with a perfect balance of flavors, making it a firm favourite with my family and friends. What elevates this brownie bottom raspberry cheesecake from tasty to super-delicious is the contrast of textures. If the layering of the baked brownie base with the creamy cheesecake layer isn’t delicious enough, the surprise of whole raspberries adds a fruity excitement. The gooey, chocolaty brownie bottom takes just 5 minutes to mix and 25 minutes in a pre-heated oven. Check if it is ready with a toothpick – it should come out clean and feel firm. Let the brownie base cool i ..read more

Delicate yet satisfying, these adaptogenic CBD chocolate bites will make anyone’s heart happy. The heavenly match of cacao and CBD oil makes this treat extra special. It’s hard to believe that the delicious creaminess is stress-reducing, hormone soothing and calming. These dessert squares may look too good to be healthy, but you’ll be delighted to know that this recipe is 100% Vegan-friendly. I’ve  also added a Paleo and Keto-friendly adaptation to the recipe notes. This recipe is a beginner ‘baker’s’ delight. There are only 3 easy steps, giving you the chance to catch your breath betwee ..read more

These beet-poached pears look fancy but come together easily. Poached with beets, maple syrup and cinnamon, they’re also 100% vegan and naturally gluten-free. As far as flavour goes, the beet doesn’t give the pears a strong taste. You’ll notice subtle earthy notes and a nice overall balance with hints of cinnamon and maple. It’s a is a very light and simple dessert that isn’t overly sweet. Start off by combining the diced beets, maple syrup, cinnamon sticks and water in a large skillet, then bring to a boil. Reduce the heat and add in the peeled pears, fully submerging them under the liquid ..read more

Need me to photograph a recipe or product for your website, publication, or marketing material? I will gladly work with you to photograph existing company recipes and products. I use my own camera equipment and home studio. I’m available for a wide range of freelance photography and styling projects. Get in touch via if you would like me to photograph products or recipes for your company or brand! The post Product & Food Photography appeared first on Wildblend ..read more

I love to collaborate with companies and brands on developing original recipes. I enjoy to come up with unique and healthy recipes which are easy to follow. I combine current food trends with an understanding of the target audience to develop recipes that look beautiful, taste fantastic and conform to any special dietary needs (gluten-free, Vegan, Paleo, AIP etc.). I can create anything from one shot for a PR campaign to a full cookbook or magazine feature. Ready to collaborate? For my rates and any other ideas on partnerships, please contact me via email to obtain my media kit. The post R ..read more