Julie Mitsios | Contributors - Nourish plant-based living

Julie Mitsios

Julie Mitsios with basket of fresh produce
Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw. Also the founder of Earth to Table, she is passionate about creating foods that help improve wellness and enhance lifestyle, while not compromising on taste. Striving to make recipes as sustainable as possible, she shows us that food can nourish ourselves and the planet.

Articles by Julie Mitsios

View ›
Recipe

Vegan raspberry and collagen bounty bars

These delicious bounty bars are a wonderful, guilt-free treat that require just a few ingredients and one bowl to make.

- Julie Mitsios
View ›
Recipe

Minted pea, spinach, and cucumber soup

This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw...

- Julie Mitsios

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Talia Yilmaz View ›
Recipe
Smoky roast pumpkin pastry wreath with black olive tapenade

Roasted vegetables in smoky spices form the centre of this crispy puff pastry shell, along with a salty olive tapenade. Shaped into a...

Talia Yilmaz
View ›
Recipe
The Big Apple 43

Apple and cinnamon combine beautifully with the creaminess of Licor 43’s tigernut-based horchata in this sophisticated sunset-hour sip.

Adam & Emma from I Should Be Souvlaki View ›
Recipe
Garlic mash

Think mashed potatoes, but elevated. Our take on the traditional side dish features vegan sour cream, garlic, and a secret weapon that might...

Adam & Emma from I Should Be Souvlaki
Jade Woodd View ›
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 avocado chocolate torte

A delicious, vegan indulgence for all to enjoy.

View ›
Recipe
COYO tzatziki dip

This healthy, dairy free tzatziki dip made with natural COYO coconut yogurt can be whipped up in just a few minutes. Delicious for topping off...

Adam Guthrie View ›
Recipe
Noodles and veg in spicy vegan broth

This fragrant, satisfying noodly soup is a wonderful way to pack in a multitude of vibrant veggies. Thanks to the easy availability of vegan Thai...

Adam Guthrie

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Vegan raspberry and collagen bounty bars

Julie Mitsios

These delicious bounty bars are a wonderful, guilt-free treat that require just a few ingredients and one bowl to make.

dessertsnack
biscuits and barsfinger foodgluten-free option

Ingredients

MAKES 12

TO SERVE

Method

  1. Place the desiccated coconut and collagen powder in a food processor and process for 1 minute to create a fine consistency.
  2. Add the remaining ingredients and process until everything is combined and the mixture starts to stick together. Add a little more water if needed. Place the mixture into silicone moulds and freeze for 1 hour until firm.
  3. Once the bars are firm, remove from the freezer then take them out of the moulds. Next, dip the individual bars into the melted dark chocolate and sprinkle the freeze-dried raspberries, or rose petals if using, over the bars to decorate. Place the bars in the freezer for another 30 minutes to set completely, then enjoy! Store leftovers in an airtight container in the fridge for 2 weeks or the freezer for 2 months.

TIP: Collagen has become very popular in recent years as a beauty booster. While animal-derived collagen has seen a surge in popularity, it’s far more effective to support healthy collagen production is through plant-based formulations such as those created by Edible Beauty – with a synergy of ingredients designed to benefit gut health, too.

They also make a vegan topical collagen: a triple-win for us, the animals, and the Earth.

Julie Mitsios with basket of fresh produce
Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw.

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

More delicious vegan recipes

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Minted pea, spinach, and cucumber soup

Julie Mitsios

This soup is full of fresh flavours, light, and creamy without the need to use any actual cream. Served chilled, it’s the perfect dish to throw together when you don’t have much time on your hands.

dinnerlunch
soup

Ingredients

SERVES 2–3

TO SERVE

Method

  1. Place all the soup ingredients in a blender except ½ cup of peas and the mint. Blend until smooth. Add the reserved peas and mint and pulse just a bit, so that the soup has some texture.
  2. Pour into bowls and serve with coconut yoghurt and cucumber ribbons.

 

Eat More Raw book cover This recipe is an edited extract from Eat More Raw by Julie Mitsios. Published by Earth to Table.

 

Julie Mitsios with basket of fresh produce
Julie Mitsios

Julie is a trained pastry chef, raw food chef, teacher, and author of the cookbook Eat More Raw.

This recipe was originally featured in Nourish plant-based living, Issue 66 • View magazine

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

More delicious vegan recipes

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT