Planted With Light – Recipes!

After every workshop I have hosted at my parents place in New Zealand (the last one was my third), without fail – I get asked for recipes for the salads and cakes my talented Mum and sisters whip up! I was going to share some recipes in the PWL private Facebook pages, but I thought – why not share the love on here too!

I think it is SO essential to have delicious, nourishing food at a workshop, and it’s always been a priority for me. It’s a huge day, and I always want the workshop attendees to feel loved and cared for by the food we provide. I’m SO lucky and thankful for my amazing Mum, who for the last 3 workshops has completely outdone herself and everything is always so delicious!

I hope you enjoy these and have fun making them yourself!



800g Pumpkin, peeled and cubed
3 Tbsp Olive Oil
1 tsp cinnamon
1 tsp garlic, crushed
4 red peppers, roasted and sliced
1 red onion, chopped
1/2 cup fresh basil, finely chopped
1/2 cup pumpkin seeds


1/2 cup Olive Oil
1 Tbsp balsamic vinegar
1 Tbsp honey
1/4 cup white wine vinegar
1 Tbsp wholegrain mustard
salt and pepper, to taste

Preheat oven to 200 degrees C. Mix Pumpkin, oil, cinnamon, and garlic then place on an oven tray. Bake 20-25 minutes.

Meanwhile, lightly toast pumpkin seeds in a fry pan.

Place pumpkin & seeds in a salad bowl with feta, red onion, and basil.

Mix together dressing ingredients and drizzle over salad. Sprinkle over Pumpkin and serve warm.



1 cup Ricotta Cheese
Large bunch of baby spinach
6 Free Range Eggs
Zest of one Lemon
1/3 cup brown rice flour (you can also use buckwheat, ground almonds, or your choice of flour)
Handful of grated parmesan
1 punnet of Italian Cherry Tomatoes
Handful of Italian Flat Leaf Parsley
Extra Virgin Olive Oil for drizzling
Sea Salt

1) Preheat Oven to 170 degrees C, and grease a cake tin with butter or Olive Oil.

2) Place the Ricotta, Spinach, Eggs, Lemon Zest, Flour and Parmesan, and a large pinch of sea salt and pepper into a food processor. Blend until smooth.

3) Pour the batter in to the prepared cake tin.

4) Slice each tomato in half, and then arrange on top of the torte.

5) Place in to the oven, and bake for 35-40 minutes or until cooked through.

6) Remove from the oven, and leave to cool before carefully inverting on to a plate.

7) Serve with a sprinkling of parsley, and a drizzle of Olive Oil.


My sister Lydia also made some AMAZING Cakes. Click on the names for links.

From the recipe bookThe Caker (Jordan Rondel)


CARAMEL CAKE WITH SEA SALT + FENNEL SEEDS – You’ll have to buy the Caker’s book for this one. Highly, HIGHLY recommend you do so – this one is especially delicious!

RAW CACAO BLISS BALLS – Melissa Ambrosini


I haven’t been baking much lately, and I really miss it! Yesterday, I made some blueberry scones for afternoon tea. It was so nice to get away from my computer for a little while! So worth it. Happy baking xx

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