Christine Wong goes by another moniker on Instagram – Conscious Cooking – and another on her food blog, yommme.com, but we like to call her the Queen of Concentric Circles. Her Fibonacci spirals make us want to bake beautiful pies to show off to all our friends and offer plenty of inspiration to dress up our fruit and vegetable dishes.
We believe she’s the perfect role model for the way the future of dining should look: ethical, gorgeous, sustainable, plant-based and delicious. She’s showing the way to how exciting a plant-based diet can be and she’s also a #plasticfreefoodie. As a health coach, plant-based home cook and graphic designer, Christine has integrated all these skills to produce easy, healthy, stunning dishes that help people to take charge of their own wellness through a mindful, balanced diet.
Apple pieThink Pink smoothie bowlToast PartyRatatouille
Christine has kindly shared her purple cauliflower soup recipe, so you too can try your hand at recreating this healthy edible work of art.
- 2 tbsp olive oil
- 1 small onion, sliced thinly
- 1 medium-sized (about 700g) purple cauliflower – but you can use any colour – cut into small florets
- 1 ½ cups + ½ –1 cup water
- 1 cup raw cashews, soaked in filtered water
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- chopped radishes, chives and/or sesame seeds, to garnish
1. In a large, heavy-bottomed pot, heat the oil and sauté the onion over medium heat for 3–5 min.
2. Add the cauliflower florets and 1 ½ cups water. Bring to a boil.
3. Turn down the heat, cover and simmer for 10 min.
4. Drain and rinse the cashews, discarding the soaking liquid. Purée along with the cooked cauliflower and nutritional yeast. Stir in the remaining ½ –1 cup cool water, to your desired consistency.
5. Add the salt and return to low heat for 5 min before serving.