Sophie Steevens

Sophie Steevens reversed her autoimmune disease naturally though a plant-based diet, and she shares this story of recovery through her Raw and Free Instagram platform, along with wholesome recipes to inspire others. She is the mother of three young boys and the family happily lives a plant-based lifestyle. Sophie is the author of two cookbooks, Raw and Free (2020) and Simple Wholefoods (2021), published by Allen & Unwin.

rawandfree.com

More delicious vegan recipes

Adam Guthrie View › Apple and berry pie

Recipe

Apple and berry pie

This healthy wholefood pie will make you berry happy.

Adam Guthrie

Annie van Halteren View › Tomato galette with almond pesto

Recipe

Tomato galette with almond pesto

Sophisticated and enticing, these savoury galettes are packed with Mediterranean flavours, including a divine almond-based pesto. They make a...

Annie van Halteren

Adam Guthrie View › Vegetable curry pies

Recipe

Vegetable curry pies

The flavour of curry when combined with puff pastry is incredibly moreish, which is why curry pies are so popular. This vegetable curry mixture...

Adam Guthrie

Jade Woodd View › Reishi truffles

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

Classic tomato spaghetti

For those nights when you just can’t go past a classic plate of pasta!

View ›

Recipe

Dilly peas and avo toast

Keep your energy levels high with this deliciously simple, can-do-no-wrong avocado on toast with probiotic yoghurt.

View ›

Recipe

Banana flour Kingstons

Made on a base of almond meal and green banana flour, these cute sandwich biscuits are not only vegan and delicious, but naturally gluten-free,...

Our latest inspiration

Rachael Morris View › Mythbusting: Gut health

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 › Mindful escapes with Billabong Retreat

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 › Time to live

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 › Natural sleep oils

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 › Start with you

Wellbeing - Mindful Puzzles

Start with you

Taking a look at self-reflection

From Mindful Puzzles

From Mindful Puzzles View › To wander with no purpose

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 › Let it glow

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 › Seeking the silver lining

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

Smoky coconut bakon and creamy raw broccoli slaw

Sophie Steevens

I love the wholesome crunch of raw broccoli in a slaw, especially here where it’s drenched in a creamy sunflower dressing with chewy cranberries and a generous scattering of the flavourful, crispy coconut.

Method

Preheat the oven to 180°C fan forced and line a tray with baking paper.
To make the coconut bakon, place all the ingredients into a bowl and toss to combine. Transfer the mixture to the prepared tray and spread out evenly. Bake, tossing once or twice throughout the cooking process, for about 12–13 minutes or until crispy. Watch closely for the last few minutes as they burn easily. Remove from the oven and set aside to cool.
To make the sunflower cream dressing, place all the ingredients into a blender and blend for about 30 seconds or until smooth and creamy. Set aside.
To make the salad, place the broccoli, onions, cranberries, and almonds into a large bowl. Add the dressing and mix to combine. Add the diced avocado and ¾ of the coconut bakon, then gently toss through the salad.
To serve, transfer the salad to a serving plate. Scatter over the extra spring onions and remaining coconut bakon.