So excited to share my first video with everyone! The lovely folks at The Weekend Edition got in touch and asked if I was interested in doing a collaboration with them – and you bet I was! The idea they were running with was ‘desk lunches that don’t suck’, and, as a maker of lunch boxes which certainly don’t appear to suck, we figured was a perfect fit.
And so here we are! Check out the video to see me (well, my hands) make one of our most popular lunchboxes, the summer salad and chocolate rose pistachio fig combo from a couple of months back. It’s sort of a remix, really, as I’ve been experimenting with different styles of tofu and other interesting bits and bobs which weren’t in the original lunchbox.
Making a video sure was different to shooting a normal lunch! I think the most interesting thing was the lighting/time factor. I spent a little too long on those dappled sunlit rays and by the time I had realised it was near sunset! I raced to get everything into that box before the natural light faded and only just made it. I still had a ball doing it, and am thinking I should definitely start making some more videos! Let me know if you guys enjoy them, or what I should make next; hit up firstname.lastname@example.org if you have any suggestions, or recipes you’d like me to try out on film. Love to help out!
Finally, another big thank you to The Weekend Edition for having me. If you check out the article on their website, I wrote out my top five quick recipes, as well as talking a bit about my lunches and what we’re all about 😀
- Marinated tofu, spinach, rocket, broccolini, sugar snap peas, baby corn, red cabbage, avocado, pepitas, red chilli, spring onion
- Dark chocolate, fig, rose petals, pistachios, coconut yoghurt, muesli, mint leaves, blackberries, blueberries, raspberries, strawberries, nectarines, edible flowers
So excited to share this one with you! You might think, looking at it, a more suitable name would have been ‘tofu and kale salad’ or something along those lines, given that it takes up the biggest compartment and is the main dish – but just look at that watermelon. Look at it! It even has little seeds and everything. Let’s be honest, it’s the star here. Nothing that adorable can ever take second place – no, the spotlight is on you today, watermelon jelly slices!
I love these little guys. They’re so fun to make, plus they look and taste amazing. Let’s walk through it together so you can make your own! Firstly, jelly crystals. We were lucky enough to find some vegan watermelon jelly, which works for Amy. Mix it up as per the instructions, and add a bit of watermelon juice or pulp as it cools to give it that cloudy look and super watermelon taste (artificial watermelon flavour has nothing on the real thing!). Once it has cooled to room temperature, take the two halves of a hollowed out lime and fill them with the mixture. Chill this in the fridge until set, then slice into smaller wedges and cover with black sesame seeds. Talk about fun! I still can’t get over how cute the seeds are 😂
Now that they’re done, I suppose we should take a look at the rest of the lunchbox too! Marinated tofu on a fresh salad is always a good choice, and a simple rainbow fruit salad is also classic. Add a kidney bean salad for some long-lasting energy and smoked almonds for crunch, and you have an incredible lunch box on your hands. Enjoy!
- Tofu, kale, spring onion, sugar snap peas, avocado, red chilli, pine nuts, spinach
- Raspberries, strawberries, nectarine, pineapple, kiwi, blueberries, flowers
- Red kidney beans, tomato, red capsicum, micro-herbs
- Vegan watermelon jelly wedges, granola, flowers
- Smoked almonds
For all you pasta lovers out there, this one is for you! Nothing beats fresh pasta and that familiar, comforting flavour, but sometimes you need a little something to fresh it up. When my garden started producing these enormous peas in the pod en masse, I knew I had a perfect match! If you do find yourself cooking with these, make sure you’re using the edible garden variety and not the ornamental sweet pea – these have a toxin that can cause paralysis, which is definitely less than ideal. Amy always says these lunch boxes are to die for, but i’m just not so sure! Once you’ve sourced them, you can use pea, pod, shoot and even the flowers! These are great to provide some textural differences and keep that clean eating vibe going.
You can freshen that spring salad up even more with some simple additions. I went with nectarine for that bright, sweet taste that complements the pasta and the peas perfectly. Hearty, sweet, fresh – this lunchbox has all the best flavours in one place! Put it on a bed of spinach and tomato for a classic pasta pairing, and you’re all set. I paired this up with a little mini-breakfast bowl – the coconut yoghurt really adds a much needed creamy element to the lunchbox, while the fruit finishes the whole thing on a high note. So good!
- Pasta, nectarine, sugar snap peas, pea shoots, pea flower, pine nuts, vegan cheese, kale, tomato, radish
- Muesli flakes, coconut yoghurt, toasted coconut, cacao nibs, rose petals
- Strawberry, watermelon, blueberry, nectarine
Real talk, kitchen gadgets are the best. Who can walk past a kitchen supply store or Target without emerging with a handful of potentially useless devices? Mandolin slicers, those frozen banana nice-cream machines, animal shaped waffle makers (no regrets on this one), there’s just so many cool things to buy that will waste space in the cupboards. One thing that I do, however, use all the time, is my vegetable spiralizer! If you haven’t given one a try you must, they’re a heap of fun and actually give some super surprising results!
If you’ve ever thought to yourself ‘boy I do love zucchini but I feel I am bored with it and can’t possibly deal with its uninspiring form anymore’ then I think a spiralizer may be for you. Ours has two functions, noodles and ribbons. Opted for ribbon style here and wasn’t disappointed! It’s actually interesting how it takes on a different flavour when it’s sliced so thinly. Think of a flake, compared to a regular piece of chocolate – not the same, right? This is like the flake of the vegetable world. It’s light, it’s airy, it’s fresh and it just feels very #healthy #cleaneating #inspo, if that’s the look you’re going for.
Pair your lighter-than-air feeling salad with some heavier sides and you’ve got a balanced lunch box all ready to go. Curry cauliflower and kidney beans make up some bulk, and some crinkle cut sweet potato chips and vegan greek yoghurt will make sure you feel fuller for longer. Keep things sweet with a blueberry watermelon combo, and finish up with a crunchy granola bite. Perfect lunch!
- Zucchini ribbons, tomato, micro-herbs, flaked almonds, pine nuts, spinach, rocket
- Curry cauliflower, red kidney beans, sesame seeds, coriander
- Sweet potato chips, Tofutti greek yoghurt, jalapeños
- Granola cluster, rose petals
- Blueberries, watermelon