Chef Cynthia Louise | Contributors - Nourish plant-based living

Chef Cynthia Louise

Chef Cynthia Louise in kitchen with pumpkin
Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories. She believes in eating real food that makes you feel good, and also offers gut-healing products, online cooking classes, and plant-based challenges.

Articles by Chef Cynthia Louise

View ›
Recipe

Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

- Chef Cynthia Louise
View ›
Food stories

Feel-good desserts that love you back

Love yourself by saying yes to desserts made from feel-good ingredients, including a sprinkling of #selfworth, #lettinggo, #ease&flow, and...

- Chef Cynthia Louise
View ›
Recipe

Sticky date pudding

Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...

- Chef Cynthia Louise
View ›
Recipe

Coconut lentil soup

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...

- Chef Cynthia Louise
View ›
Recipe

Best-ever brownie

This is the perfect plant-based brownie for the brownie connoisseur. Years in the making, and now captured for you to enjoy. It’s as much for...

- Chef Cynthia Louise

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Dairy-free potato bake

Chef Cynthia Louise

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up all the wonderful flavours. You’ll barely be able to resist scoffing this down as soon as it comes out of the oven!

dinnerside dish
bakingseasonal

Ingredients

INGREDIENTS

Method

1 Preheat the oven to 170°C and line a large baking dish with baking paper.
2 Add the cashews, water, and savoury yeast to a blender and blend until completely smooth and creamy. Set aside.
3 Combine the veggies in a large bowl, flood them with the cashew cream, sprinkle in some #gratitude, season with salt and pepper, and toss to coat everything.
4 Transfer to the baking dish and press the veggies down a bit so they are covered with cashew cream. Sprinkle paprika and extra savoury yeast over the top. Cover with foil and bake for 45–60 minutes or until the veggies are tender.
5 When done, allow to rest for 8–10 minutes. Gather your family, serve with a side of mixed salad of your choice, and enjoy the glory of this potato bake.

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This recipe was featured in Issue 70 of Nourish plant-based living • View magazine

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Feel-good desserts that love you back

10th May 2023
Words by Chef Cynthia Louise
Category: Food stories | Guides
Healthy habitsSelf careSweets and treats

Love yourself by saying yes to desserts made from feel-good ingredients, including a sprinkling of #selfworth, #lettinggo, #ease&flow, and #positivity.

Desserts get a bad rap sometimes. As children, we are told we can only have dessert after eating all our veggies. They’re used as a reward, as a bribe. They are withheld as punishment, they are forbidden, and then at birthdays and special occasions, we overindulge.

But desserts often hold sweet memories too. This is not justification to eat desserts all the time. And just because some of my recipes contain healthy ingredients such as dates or berries doesn’t mean you can eat them all day, every day. But I have chosen ingredients that leave you feeling good, that nurture your body. They won’t lift you up on a refined-sugar high and then send you crashing down afterwards.

There will be times when you feel like reaching for the easier option, the sugar shitstorm. But with better options on hand, you can surrender to your sweet tooth and feel good about it too.

A SWEET LOVE LETTER TO MY BODY

My dear body,

First of all, I’m sorry I have called you fat, I have thought you worthless, I have looked in the mirror and wanted you to be different. I have eaten food but tasted guilt, I have looked for joy but swallowed sadness, I have needed comfort and starved you instead.

From this day on, I wish to enjoy the miracle that is you, my body. I will nourish you with wonderful, delicious food and fill you with the sweetness of life. I will love you gently with desserts inspired by nature, I will celebrate your sweet tooth naturally. And every day, in more and more ways, I will love you.

From Me

The magic ingredients

#COMFORT

A waft of baked delights coming from the kitchen. A sense of softness, security, and sweetness. Home sweet home. “I am exactly where I should be, at this moment now.”

#SELFWORTH

The longest and most delicious romance of your life is your relationship with you. “I was born worthy! My worth is based on my existence – not my achievements.”

#LETTINGGO

We let go to make room for more sweetness. Trusting that what is no longer needed will gently fall away to make room for something greater. Letting go is the art of surrender. “I love letting go!”

#EASE&FLOW

Like liquid gold flowing from a silver spoon, nothing is sweeter than watching the flow of maple syrup. No hindrances or delays, just an elegant stream of sweet energy and momentum. “I am always in the right place at the right time.”

#POSITIVITY

Positivity is celebration of the perfection of life. “My positive focus is an alkaline focus – it supports me in endless ways.”

Mixed berry crumble

Mixed berry crumble

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Recipe

Sticky date pudding

Sticky date pudding

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White choc and hazelnut cookies

White chocolate and hazelnut cookies

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Best-ever brownies

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Magnum ice creams

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Recipe
This article is an edited extract from Nourish: plant-based living, Issue 71 • View magazine
Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

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Sticky date pudding

Chef Cynthia Louise

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dessert
bakingentertainingkid-friendly

Ingredients

Makes 5

INGREDIENTS

Sauce

To SERVE

Method

  1. Preheat the oven to 160°C. Grease 5 large ramekins with coconut oil and then dust with flour.
  2. To make the puddings, add all the ingredients except for the spelt flour to a blender. Blend until combined, leaving a little texture. 
  3. Transfer the mixture to a bowl, add the flour, and combine.
  4. Divide the mixture among the prepared ramekins, filling to 2 cm from the top. Place the ramekins into a large baking tray and then fill the tray with hot water to reach halfway up the sides of the ramekins.
  5. Bake in the oven for 30–40 minutes.
  6. Meanwhile, add all the sauce ingredients to a high-speed blender and blend until smooth and creamy (don’t forget the #selfworth).
  7. Transfer to a medium-sized pot and bring to a low simmer, stirring constantly over medium heat. When it begins to boil, remove from the heat.
  8. When the puddings are done, remove them from the oven and allow to cool slightly. When cool enough, run a knife around the edges of the cups and turn the puddings out onto plates. 
  9. To serve, pour the warm sauce over the puddings, adding a splash of coconut cream, if you like.

 

#SELFWORTH

The longest and most delicious romance of your life is your relationship with you. “I was born worthy! My worth is based on my existence – not my achievements.”

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This article is an edited extract from Nourish: plant-based living, Issue 71 • View magazine

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Coconut lentil soup

Chef Cynthia Louise

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I recommend adding just a bit of spice to bring out the richness of the coconut milk. Trust me, this is comfort food at its finest.

dinnerlunch
bowl foodgluten-free optionkid-friendlyquick and easy
Indian

Ingredients

Serves 4

Method

  1. After the brown lentils have soaked in 200ml of water for at least 2 hours or overnight, drain and rinse well.
  2. Heat a saucepan over medium heat and add a splash of coconut oil. Add the onion, garlic, and ginger and then season well to taste. Sauté until the onion has become translucent.
  3. Add the water, coconut milk, soaked brown lentils, and red split lentils. Mix in the spices, then simmer with the lid on for 35 minutes. 
  4. Fold in the spinach and coriander, then remove from the heat and stir through the lemon juice.
  5. Serve in bowls and scatter with edible flowers to add a little bit of fancy.

Magic ingredient: #peace

Behind all the busyness there is a clear field – it is always present and peaceful. “All my needs are met!”

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This recipe was featured in Nourish plant-based living, Issue 70 • View magazine

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Best-ever brownie

Chef Cynthia Louise

This is the perfect plant-based brownie for the brownie connoisseur. Years in the making, and now captured for you to enjoy. It’s as much for those cooking out of a tiny oven in their van as it is for the gourmet chef who wants to surprise and delight. It’s good for you too. 

dessertsnack
bakinggluten-free optionkid-friendly

Ingredients

Makes 15–20

Method

  1. Preheat the oven to 160°C. Line a rectangular tin (about 30 x 20 cm) with baking paper.
  2. In a large bowl, combine all the dry ingredients and set aside.
  3. In a separate bowl, mix together all the wet ingredients. Add the dry ingredient to the wet ingredients, along with a bit of positivity. Combine well and pour the batter into the lined tray. 
  4. Let the batter sit in the tray for 10 minutes to allow the chia to soak up the moisture.
  5. Bake in the oven for 45 minutes. Once done, allow to cool completely in the tray and then place in the fridge to firm up.
  6. To serve, cut into small square pieces and dust with a little cacao powder, if you like.

TIP: Also known as cacao liquor or cacao mass, cacao paste is a solid paste made from fermented cacao nibs. You can find it in select stores, such as The Source Bulk Foods, or online.

#POSITIVITY

Positivity is celebration of the perfection of life. “My positive focus is an alkaline focus – it supports me in endless ways.”

 

Chef Cynthia Louise in kitchen with pumpkin
Chef Cynthia Louise

Cynthia is a trained chef and author of two plant-based cookbooks, Celebrate Your Sweet Tooth and Plant-Based Love Stories.

This article is an edited extract from Nourish plant-based living, Issue 71 • View magazine

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YOUR INPUT