Me and my family recently flew to Bali for a holiday, some work and a wedding of close friends.Â It was my second time in Bali and I was lucky enough to have a month of fun on the island. I revisited all my favourite places, ate heaps, got sick twice (oops) and saw the most beautiful waterfalls ever.
The best part about the trip was the eating (obvs). I visited some faves from my last visitÂ and also a whole heap of new cafes / restaurants.Â IÂ had the pleasure of working with some amazing health food cafes, helped with menu development for a few cafes on the island and jammed with the guys at Nalu bowls, learning to make my favourite - their "Uluwatu" Smoothie Bowl at theÂ Uluwatu location.
I met amazing people, including heaps of beautiful locals, watched some epic sunsets and had a lot of bed rest and time to reflect. All in all, a mind-shiftingÂ trip that forced me to slow down and has sortaÂ changed me - for the better.
I am really excited to share my favourite eats, that generously includes a recipe share from each establishment just for you guys!
I hope you getÂ to try these DELISH eats at your next visit to Bali, and if Bali is not on the cards, hope you enjoy making these recipes at home.
- THE SLOW - CANGGU
The sort of place that stops you in your tracks - beautifully designed, thoughtful with every detail and with a beautiful vibe, The Slow is boutique accomodation with style, with all day dining just 500m from Batu Bolong Beach. Stunning interiors with fabulous food, this one is not to be missed.
I had the pleasure of meeting the chef and manage who took me around and offered us the most beautiful spread of food. Shannon, the chef consultant kindly offered their AMAZING poke bowl (but vegan) Â recipe to share with you.
Buckwheat & Pumpkin Noodles, Sea Vegetables, Pickle Cucumbers & Japanese dressing aka VEGAN POKE BOWL
50gÂ Â Â Buckwheat Noodle (cooked & dressed in sesame oil)
30gÂ Â Â Pumpkin Sliced On The Turning Slicer
30gÂ Â Â Green Mango Julienne
30gÂ Â Â Cucumber Sliced On The Turning Slicer
10gÂ Â Â Sliced Spring Onions
20gÂ Â Â Shitake Mushrooms, Soak In Lemon And Soy Dressing
5gÂ Â Â Â Ginger Julienne
20gÂ Â Â Edamame
20gÂ Â Â Rocket
Â½Â Â Â Â Â Pcs Avocado Wedges
20gÂ Â Â Kombu Julienne
20gÂ Â Â Wakame
30gÂ Â Â Pickled Cucumber
80 gÂ Â Silken tofu (coated in seed garnish)
1 Kg Cucumber, Unpeeled Sliced In Rounds 1cm Thick
8 Pcs Green Jalapeno Chili, Sliced .5 Rounds, Remove Seeds
Â½ Cup Coriander Stalk
2 Garlic, Clove, Bruised
1/4 Cup Sea Salt
3/4 Cup White Sugar
1 Cup Japanese Rice Wine
1 Teaspoon Sesame Oil
1/4 Cup Light Soy Sauce
- Slice Cucumber And Chili In Rounds, Remove Core And Cut Green Chili In Rounds
Place Prepared Vegetables In A Large Bowl, Sprinkle With Salt And Ice Mix Well To Combine. Cover Bowl And Refrigerate 1 Hour
- Combine Sugar And Vinegar In A Heavy-Based Pot. Stir Over Medium Heat Until Sugar Dissolves. Simmer, Without Stirring, Until Reduced And Slightly Syrupy. Set Aside To Cool.
Pour The Cooled Syrup Over Salted Cucumbers And Chili. Add Sesame, Soy And Followed By The Sweet Vinegar, And Mix Store In An Airtight Container In The Refrigerator For 1 Days To Allow Flavors To Develop Before Using.
Â½ Cup Sesame Seeds
1 Tsp Tonkarashi Spice
Â½ Tsp Wakame Powder
silken tofu block
- Toast seeds until light golden, add spice & wakame powder.
- Coat tofu in seeds.
20gÂ Â Mustard English
2gÂ Â Â Dried Chili
2gÂ Â Â Cracked Black Pepper
170gÂ Soy sauce
150ml Sunflower Oil
20ml Â Sesame Oil
250ml Apple Cider Vinegar
150 G Coconut Nectar
1 Red Onion, Fine Diced And Washed In Ice Water
- Mix all ingredients together.
2.Â PELOTON SUPERSHOP - CANGGU
- Place all ingredients into the bowl, adding pickled cucumber & Japanese dressing.
- Finish with silken tofu coated in seed garnish.
A new kid on the block, Peloton supershop is all things delicious for vegan / vegetarian foodies. A massive menu of all the cafe favourites, these guys are serious about their flavours and on point with their plating. We ate here more than a few times and enjoyed every mouthful! Loved their plant based burgers the best.
Maddison, co-owner of this awesome spot, has offered you guys their scrambled tofu recipes which from part of their delish THE MARATHON breakfast.
4 Pcs Tofu
1/2 Teaspoon Tumeric Powder
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Tablespoon Organic Soy Sauce or Braggs
2 Pcs Garlic Clove
1/2 Tablespoon Sesame Oil
3. ALCHEMY BALI - UBUD
A serious healthie hang out, Alchemy is a firm favourite for many of the yogis and health seeking peeps around Ubud. I nibbled through their raw treats on my last visit and loved every single one that I tried. The beautiful team at Alchemy have offered you aÂ bestseller recipe, their Banoffee Pie, which was seriously mouthwatering. Can't wait to make this one myself :)
4. NALU BOWLS - SEMINYAK | CANGGU | ULUWATU
Smoothie bowl lovers around the world have heard, tasted or viewed the pretty and colourful coconut shell smoothie bowls that is 'Nalu Bowls. With pics blasted all overÂ insta, with theÂ cutest little palm tree illustrated smoothie shacks dotted around this sunny island, it'd be hard to miss a visit!
I'm a smoothie-bowl-for-breakfastÂ kinda gal so it didn't take long for me to find my way around their menu on my last visit. The kids alreadyÂ had their faves and my two babesÂ couldn't wait to revisit this gem to have theirÂ morning fix.
The Uluwatu Bowl is my favourite so I was stoked to take a sneak peek at how the guys at the Uluwatu shop make this vibrantÂ dragonfruit bowl.Â Extra stoked to haveÂ been given their exclusive recipe for you guys to try at home! YAS - the ultimate smoothie party awaits!
The Uluwatu Bowl
1 large frozen banana, chopped
Â¾ cup frozen papaya, chopped
Â½ frozen dragonfruit, chopped (approx. 1-1/2 cups)
1 cup frozen raspberries
45ml apple juice
1/2 mango, sliced
1 small banana, sliced
1 tbsp blueberries
2 strawberries, sliced
1 tsp chia seeds
1/4 cup coconut, flaked
1/2 cup granola of your choice
5. SEA CIRCUS - SEMINYAK
- Blend all frozen fruit ingredients in a high speed blender till smooth. You will need a blender stick to help get Â smooth consistency.
- Top with mango, strawberries, banana, chia seeds, blueberries, coconut and granola. Serve immediately!
AÂ fun all day eatery, this popular seminyak spot is as colourful and friendly as it gets. With a beautiful shop that gets all the fun instaÂ uploads, they serve a wide and diverse menu that attracts locals and tourists alike. I worked with the crew here on this visit to help with their smoothie presentation. It was so fun matching their colourful theme with equally colouful and vibrant smoothie toppings - such a fun day working with some super special people.
The Jackfruit Tacos are really popular here, so I couldn't resist when the gals offered the recipe for you.
Â Pulled Jackfruit
- 1 Tbsp coconut oil
- 1 small onion, finely sliced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tbsp tamari
- 1 can of Jackfruit drained and rinsed well or 500gm of Boiled Young Jackfruit
- Â½ Cup of Vegan BBQ Sauce
- Â½ - 1 cup water
- Â½ cup raw cashews, soaked and rinsed well
- 2-3 tbsp cup water
- Â¼ tsp salt
- 1 tsp apple cider vinegar
- Â½ -1 lime juiced, to taste
- Corn or Flour Tortillas
- Shredded Purple Cabbage
- Diced Tomato
- Coriander to garnish
6.Â GLOW, COMO SHAMBHALA - UBUD
- Saute coconut oil, onion & garlic in a pan until the onion becomes transparent. Add in your Jackfruit, Spices & BBQ sauce.
- Cook on low heat for 10minutes or until the Jackfruit absorbs most of the sauce. Avoid cooking for too long as it will dry up the jackfruit.
- For Cashew Cream blend all ingredients in a high speed blender.
- Build your taco. Tortilla, Pulled Jackfruit, Shredded Cabbage, Diced Tomatoes, Cashew Cream and Garnish w. Coriander.
One of the best spots in Bali for a health detox and delicious next level healthy eats, the Como Shambhala is all things luxury, beauty andÂ rejuvenation. I love everything about this accomodation, including their AMAZING restaurant, Glow.
I was so excited to hear that they have just released their first cookbook, The Pleasures of Eating Well: Nourishing Favourites From The COMO Shambhala Kitchen. With a mix of raw and cooked food, the food here is second to none. All about nourishment and nutrition, each and every meal is designed and prepared with your health in mind. Clean and delicious, the menu has something for everyone. Their gluten free bread is best I've ever tried! - just saying ;)
They shared with me recipes from there beautiful cookbook. Here is their lentil and sweet potato curry, which was totally delicious.
MoroccanÂ SpicedÂ VegetableÂ and TempehÂ Curry withÂ Quinoa, PreservedÂ LemonÂ andÂ Almonds
Â½ small pumpkin, cut intoÂ 8 WEDGES, 2cm/ Â¾Â inch thick
2 parsnips, peeled and cut,Â core removed
4Â baby carrots, peeled
12Â baby beans, halved
15Â vine-ripened tomatoes
5cm/ 2inchÂ piece fresh turmeric, peeled and slicedÂ (or 1 tsp ground turmeric)
4Â cloves garlic, sliced
3Â long green chillies, seeded and chopped
3Â small red chillies, seeded and chopped
2 Â½Â tbsp olive oil
2brown onions, finely diced
4cm/ 1 Â½ inchÂ pice ginger, peeled and finely chopped
Salt, to taste
1 Â½Â tbsp moroccan spice mix
85g/3ozÂ (1/4 cup) maple syrup
Â½Â piece preserved lemon, seeds removed and chopped
300ml (1 Â¼Â cups) Vegetable Stock
240g/ 8 Â½ oz Tempeh,Â cut into 12 cubes
1 roasted capsicum, cut into 1 1/2 cm strips
2Â tbsp orange juice
1Â tbsp lemon juice
Quinoa with preserved lemon and almonds
40g/ 1 Â½ ozÂ ( Â¼ cup)Â raisins soaked in a cup of earl grey tea
1Â tsp olive oil
1tsp morrocan spice mix
640g/ 1lb 7oz (4cups)Â cooked quinoa
40g/ 1 Â½ ozÂ ( Â¼ cup)Â dreid figs, diced
8 spring onions,Â thinly sliced
35g/ 1 Â½ ozÂ ( Â¼Â cup) hazelnuts,Â roasted, peeled and roughly chopped
20g/ Â¾ ozÂ ( Â¼ cup)Â flaked almonds, roasted
40g/ 1Â½ ozÂ ( Â¼ cup)Â pine nuts, roasted
2 tbspÂ chopped preserves lemon
40g/ 1 Â½ ozÂ ( Â¼ cup) green olives, pitted and cut julienneÂ Â (alternatively, other firm green olives can be used)
4g/ 1/8 ozÂ ( Â¼ cup) corianderÂ leaves
20g/ Â¾ ozÂ ( Â¼ cup)Â flat-leaf parsley
For the vegetable and tempeh curry, preheat the oven to 160Â°C/ 320Â°F. Cook the pumpkin, parsnips, carrots and beans separately in boiling salted water until just tender. Drain, refresh and set aside. Core the tomatoes and place them in a roasting pan. Roast in the oven for about 45 minutes, or until very soft. Cool slightly, then peel.
Put the turmeric, sliced garlic and chopped chillies in a blender with 1 tablespoon of olive oil and mix into a smooth paste.
Heat the remaining olive oil in a large saucepan over a low to medium heat. When hot, add the onions, ginger and turmeric paste and season to taste with salt. Cook, stirring frequently. Over a low heat for about 20 to 30 minutes, or until golden brown. Add the spice mix and cook, stirring for 3 minutes, or until fragrant. Stir in the honey, preserved lemon and roast tomatoes and simmer over a low to medium heat for 15 to 20 minutes, or until the sauce has reduced and thickened. Pass the sauce through a mouli grater and return to a clean saucepan.
Add a little vegetable stock to the curry sauce if it is too thick. Bring to a simmer and add the tempeh. Cook for 5 minutes to allow the flavours to absorb. Next, add the blanched vegetables and roasted pepper, simmering for 3 to 4 minutes. Season with the orange and lemon juice, adjusting as necessary.
For the quinoa with preserved lemons and almonds, drain the soaked raisins. Heat the olive oil in a non-stick frying pan. When hot, add the spice mix and cook, stirring for 10 seconds, then add the quinoa and remaining ingredients and sautÃ©, stirring frequently over a medium heat until warmed through and the mixture is dry. Season to taste with salt. Cover and keep warm.
To serve, spoon the vegetable and tempeh curry into 4 bowls. Garnish with green olives, coriander leaves and parsley and serve the sautÃ©ed quinoa with preserved lemons and almonds separately in rice bowls.
Lots of love,