Jade Woodd | Contributors - Nourish plant-based living

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating. She is also a busy mother of three beautiful girls and loves a quiet herbal tea in the garden when she gets the chance.

Articles by Jade Woodd

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Recipe

Beetroot, mint and pomegranate salad

This salad is a plant polyphenol powerhouse, loaded with antioxidants and vitamin C, and equally packed with delicious flavours and textures.

- Jade Woodd
View ›
Recipe

Reishi truffles

Reishi is a medicinal mushroom with a reputation for being a profound immune stimulator. In powder form, you can enjoy it added to chocolate,...

- Jade Woodd
View ›
Recipe

Quinoa pasta with hemp pesto and sautéed greens

Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong...

- Jade Woodd
View ›
Recipe

Blueberry, coconut and turmeric smoothie bowl

Antioxidants are the backbone of a strong immune system and this delicious smoothie contains some of our strongest antioxidant foods. Kakadu...

- Jade Woodd
View ›
Recipe

Roasted autumn vegetable soup with turmeric and ginger

This aromatic soup stars turmeric and ginger which have proven anti-inflammatory and antioxidant properties among their array of impressive...

- Jade Woodd

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Kanzi apple pie cinnamon scrolls with cream cheese frosting

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Beetroot, mint and pomegranate salad

Jade Woodd

This salad is a plant polyphenol powerhouse, loaded with antioxidants and vitamin C, and equally packed with delicious flavours and textures.

dinnerlunch
gluten-free optionsaladseasonal

Ingredients

Serves 2

DRESSING

TO SERVE

Method

  1. Fill a large pot with water and add the beets, vinegar and salt. Bring to boil, then simmer for 30–45 minutes, or until the beets are cooked through. To test them, insert a skewer into a beet. It should pierce through with ease.
  2. Meanwhile, prepare the pecans. Heat a skillet over medium heat, then add the olive oil and pecans, and toast for 2–5 minutes, or until they begin to soften and become fragrant. Remove from the heat and set aside.
  3. Remove the arils from the pomegranate, discarding any skin and pith. Toss the arils with the salad leaves, mint, dill and toasted pecans.
  4. Add the dressing ingredients to a small bowl and whisk together until combined (you may wish to use a stick blender). Set aside.
  5. Once the beets are cooked, drain immediately. Allow to cool for 5–10 mins, then use your hands to peel off the skin (it should come off easily). Slice them into thin wedges, then toss through the salad with the dressing. Serve immediately, with a sprinkle of flaked sea salt, if using.
Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Reishi truffles

Jade Woodd

Reishi is a medicinal mushroom with a reputation for being a profound immune stimulator. In powder form, you can enjoy it added to chocolate, homemade lattes, smoothies or baked goods. 

dessertsnack
gluten-free option

Ingredients

Makes 20

To decorate

Method

  1. Chop the chocolate very finely, and place in a heat-proof bowl. Set aside. 
  2. Heat the coconut cream in a small saucepan until almost simmering then immediately pour over the chocolate. Allow to stand for 3 minutes, then whisk together until combined and glossy. 
  3. Add in the peanut butter and reishi powder, then mix well. Refrigerate for 2 or more hours, then roll into balls (about 1 tbsp for each). You’ll need to do this quickly, so as not to melt the chocolate in your hands. 
  4. The truffles are ready to eat at this stage, or you can dip them in extra melted chocolate and then roll in crushed peanuts, shredded coconut, cocoa powder or whatever you like!

TIP: You’ll be able to find reishi powder in most health food stores or online. 

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

This recipe originally appeared in Nourish plant-based living, V8 N5 • View magazine

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Quinoa pasta with hemp pesto and sautéed greens

Jade Woodd

Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong antimicrobial component.

dinnerlunch
gluten-free optionkid-friendly
Italian

Ingredients

Serves 2

Pesto

Method

  1. First, make the pesto. Add the basil and hemp seeds to a food processor and pulse until it forms small chunks. Add the parmesan and garlic, and pulse 6–8 times, then turn on the food processor (so it’s running) and pour in the olive oil. Finally, transfer to a jar and stir in the salt and pepper. Set aside.
  2. Bring a large pot of water to the boil, then add 2 tsp of salt. Add the pasta and cook per the packet instructions.
  3. Meanwhile, to prepare the broccoli and zucchini, heat a skillet over medium heat. Add ½ tbsp olive oil, then add the zucchini and broccoli in a single layer. Season to taste, then cook for 5 minutes. Carefully flip the veg and cook for a further 3 minutes. 
  4. Drain cooked pasta and rinse. Stir the pesto through the warm pasta, then toss through the sautéed zucchini and broccoli. Sprinkle with some extra hemp seeds (optional) and serve immediately.

TIP: If you prefer, you can substitute the vegan parmesan with ¼ cup of cashews and ¼ cup of nutritional yeast blitzed together in a blender.

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Blueberry, coconut and turmeric smoothie bowl

Jade Woodd

Antioxidants are the backbone of a strong immune system and this delicious smoothie contains some of our strongest antioxidant foods. Kakadu plum, for example, is an Australian bush food that is one of the highest known food sources of vitamin C. 

breakfastsnack
smoothie

Ingredients

SERVES: 1

TO SERVE

Method

  1. Add all ingredients to a high-speed blender and blitz until smooth. 
  2. To serve, pour the smoothie into a bowl and top with seasonal berries, dragon fruit, pomegranate arils and coconut flakes.

TIP: You’ll be able to buy Kakadu plum powder in most health food stores or online.

Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

This recipe was originally published in Nourish plant-based living, V8 N5 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Roasted autumn vegetable soup with turmeric and ginger

Jade Woodd

This aromatic soup stars turmeric and ginger which have proven anti-inflammatory and antioxidant properties among their array of impressive health benefits.

dinnerlunch
gluten-free optionquick and easysoup

Ingredients

Serves: 4–6

TO SERVE

Method

  1. Preheat the oven to 200°C. Oil two large baking trays.
  2. Roughly dice the potatoes, sweet potato, pumpkin and carrots. Quarter the onion. Place the veg on oiled trays, then toss to coat with oil. Bake for 20 minutes. 
  3. Meanwhile, slice the zucchini into 2cm rounds. Once the veg has roasted for 20 minutes, add the zucchini and garlic cloves to the trays and bake for a further 10 minutes.
  4. Use the back of a butter knife to peel the turmeric and ginger, then finely grate or zest them into a large stockpot. Once finished baking, add all the cooked vegetables along with the stock. Bring to the boil and simmer for 10–15 minutes, or until the vegetables are completely cooked through. Allow to cool for 10 minutes before blending into a creamy soup. 
  5. Season the soup to taste, and serve with a swirl of coconut cream, chopped coriander or parsley, and crusty bread.
Jade Woodd

Jade is a naturopath, nutritionist, recipe developer, and food photographer, passionate about sharing her knowledge of holistic health and plant-focused eating.

This article is an edited extract from Nourish plant-based living, V8 N5 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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YOUR INPUT