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

Vegan panzanella salad

Panzanella is a popular Tuscan salad starring stale or dry bread drenched in a classic vinaigrette dressing. This version features colourful...

- Jade Woodd
View ›
Recipe

Vegan gingernut and marshmallow fudge

This homemade fudge is a beautiful treat to make for someone special in your life.

- Jade Woodd
View ›
Recipe

Three-ingredient caramel ‘truffles’

Medjool dates create the creamy caramel centre for this wholefood take on truffles. Simple but sophisticated, they’re sure to impress, whether...

- Jade Woodd
View ›
Recipe

Love heart linzer cookies

Say it with biccies! There’s nothing like home-baked treats to show you care – and these little jam-filled gems will melt in the mouth and...

- Jade Woodd
View ›
Recipe

Strawberry galette

Is there anything better than home-baked goodness fresh out of the oven?

- Jade Woodd

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Vegan panzanella salad

Jade Woodd

Panzanella is a popular Tuscan salad starring stale or dry bread drenched in a classic vinaigrette dressing. This version features colourful pomegranate and a sprinkle of hemp seeds, making it extra nutrient-dense and delicious.

side dish
salad
Italian

Ingredients

SERVES: 2-4

DRESSING

Method

  1. Cut the bread into cubes and spread out on a baking tray. Allow to go stale for 30 minutes, or overnight.
  2. Wash and halve the tomatoes. Finely slice the onion.
  3. Remove the pomegranate arils, discarding any pith or discoloured arils.
  4. Combine all the dressing ingredients in a small jug, then blend with a stick blender. This will give you a much smoother, more emulsified dressing, but you can simply use a whisk if you prefer.
  5. Combine the stale bread and dressing in a large bowl. Massage the dressing into the bread with your hands, taking the time to ensure the bread soaks up all that flavour.
  6. Add in the rest of the salad ingredients, tossing to combine. Serve immediately, or within a few hours (this salad won’t keep overnight).
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, Issue 62 • View magazine

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Vegan gingernut and marshmallow fudge

Jade Woodd

This homemade fudge is a beautiful treat to make for someone special in your life.

dessertsnack

Ingredients

Makes: 20 pieces

TO DECORATE (optional)

Method

  1. First, finely chop the dark chocolate and place in a heatproof bowl with the coconut oil. Place the bowl on top of a saucepan containing 2cm of water to create a double boiler. Make sure the bowl sits on the rim of the saucepan and doesn’t touch the water. Bring to a boil then reduce the heat to simmer. Melt the chocolate slowly and gently, stirring occasionally. Once the chocolate has completely melted, remove from heat.
  2. Next, add peanut butter to the bowl and mix until smooth. Finally, add the maple syrup, but ensure the chocolate and maple syrup are of a similar temperature. Cold syrup may cause the warm chocolate to seize. Mix until smooth, then fold through the biscuits, marshmallows, and hazelnuts.
  3. Pour the fudge into a tin of choice (we used a 15 cm square tin). Top with melted mylk chocolate plus extra marshmallows and biscuits to make it look extra pretty. Set in the fridge for 4 hours. The fudge will keep in the fridge up to 2 weeks or in the freezer for a couple of months.

TIPS:

  • The Woolworths Select and Free From Gluten brands are both vegan friendly. Otherwise, you’ll need to check the ingredients.
  • You’ll be able to purchase vegan marshmallows online or at a vegan specialty store.
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, Issue 67 • 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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Three-ingredient caramel ‘truffles’

Jade Woodd

Medjool dates create the creamy caramel centre for this wholefood take on truffles. Simple but sophisticated, they’re sure to impress, whether you package them up as a gorgeous gift or bring them out as an after-dinner treat.

dessertsnack
gluten-free option

Ingredients

Makes: 12

TO DECORATE (optional)

Method

  1. Place the pitted dates on a lined baking tray and use a teaspoon to gently open the date and create a little cavity. Then, spoon almond butter into the inside of the date and then loosely close it up. Once all dates have been stuffed, place them in the freezer for 2 hours.
  2. Fill a saucepan with 2cm of water. Bring to the boil then place a heatproof bowl on top to create a double boiler. Make sure the bowl sits on the rim of the saucepan and doesn’t touch the water. Add the chocolate to the bowl and reduce heat to a simmer. Melt the chocolate slowly, then remove from heat.
  3. Next, while the chocolate is warm, remove the dates from the freezer and, working quickly, dip each one into the melted chocolate. The best way to do this is to use 2 forks to grip the date, dip and roll each one in the chocolate, and then allow excess chocolate to drip back into the bowl before placing the chocolate-coated date back onto the lined baking tray. Garnish with edible rose petals or flaky salt, if you like, then set in the fridge (see tip).

TIP: If you are giving the truffles as a gift, store in the fridge until required, then place into a small bowl or jar. They will keep at room temperature, unless it’s warm out, so be mindful of this when delivering to that special someone.

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, Issue 67 • 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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Love heart linzer cookies

Jade Woodd

Say it with biccies! There’s nothing like home-baked treats to show you care – and these little jam-filled gems will melt in the mouth and melt the heart of anyone you bake them for.

dessertsnack
biscuits and bars

Ingredients

Makes: 12–15

To serve

Method

  1. Line 2 trays with baking paper and set aside.
  2. In a mixing bowl, add the vegan butter, sugar, and cinnamon then beat with an electric mixer for 3 minutes, or until fluffy. Add the vanilla and apple cider vinegar and beat for a further minute. Sift in the flour and then add the remaining ingredients. Gently fold together. Divide the dough into 2 even balls then cover with cling wrap and refrigerate for 1 hour.
  3. When ready, roll out one of the dough balls on a floured board, until it is about 1cm thick. Use a cookie cutter to cut out round cookies then place them on one of the baking trays.
  4. Roll out the second ball of dough in the same way and cut out the same amount of cookies as the first batch. Use a sharp knife or heart-shaped cutter to create cut outs in the centre of each cookie. Place these cookies on the other baking tray.
  5. Once all the cookies are cut, place the trays of cookies in the freezer for 1–2 hours.
  6. Preheat the oven to 180°C. Bake the cookies for about 7–8 minutes, or until slightly golden. Allow to cool for 5 minutes before transferring to a cooling rack.
  7. When the cookies are completely cooled, top the half without cut outs with your favourite jam. Dust half with the heart cut outs with icing sugar and then place on top of the jam-covered bases to create cookie sandwiches. Enjoy!
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, Issue 67 • 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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Strawberry galette

Jade Woodd

Is there anything better than home-baked goodness fresh out of the oven?

dessert
baking
french

Ingredients

CRUST

FILLING

TO SERVE

Method

  1. To make the crust, add the flour, sugar, and salt to a food processor and pulse to combine. Add in the butter, pulse until small crumbs form, then with the food processor running, pour in the water, only processing until the dough forms.
  2. Scrape the dough out of the food processor with a rubber spatula then quickly form it into a small disc. Wrap tightly in plastic wrap and place in the fridge for 1 or more hours.
  3. Meanwhile, prepare the filling. In a bowl, combine all the filling ingredients, except the almond meal, and set aside.
  4. After the dough has been in the fridge for an hour or more, preheat the oven to 200°C. Remove the dough from the fridge and place between 2 sheets of baking paper, then carefully roll out to form a rectangle.
  5. Remove the top sheet of baking paper then place the dough (still on the bottom piece of baking paper) onto a baking tray. Spread the almond meal over the dough, leaving a 5cm border, then pour the strawberry filling on top.
  6. Now, fold over the sides of the galette to make a raised border. The dough will be a little bit sticky, so use a small, sharp knife to peel the edges away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Brush the crust with extra melted butter (or olive oil or milk) then sprinkle with raw sugar (optional).
  7. Place the galette in the oven and bake for 10 minutes. Turn the oven down to 175°C, then bake for a further 30–35 minutes. Serve immediately with ice cream.
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 Issue 65 • 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