“Be kind, love more and judge less”

by | Jul 30, 2020 | Magazine


What do you do professionally in the plant based world?

I think my overwhelming passion to eat is really what sparked all of it.

I never set the intention to turn this into my career, it organically unfolded over the last couple of years.

I am currently working full-time at an advertising agency, so everything I do in the food space is still just my side hustle.

However, the more I experiment and craft my content, the more my appetite grows to pursue a career in food one day. Right now I am so grateful that I get to create something beautiful or nourishing every day.

At the moment I am doing a lot of recipe development, which is something I never thought I would venture into, given that I am a self-taught cook.

From a professional sense, most of my real work or contribution to the plant-based industry is through food photography, content creation, and promoting local plant-based and sustainable businesses. T

here are some other very exciting projects in the works, but that’s all confidential for now. 

Can you name some people/teachers who have had the greatest impact on your holisitic nutrition journey?

  • Sarah Britton (My New Roots)
  • Michael Greger M.D
  • Dr.T. Colin Campbell

What is your personal eating philosophy?

Eat simply, mostly plants and with intention.

There is no formula that works for everyone, so being able to eat intuitively is everything. And building a deep connection with your body, its needs and digestive flows is so powerful.

However, in saying that, I also adopt the mantra of everything in moderation including moderation.

I have opened up space in my life for pure enjoyment and shared social experiences specifically around food, and I am a far more balanced and happier person because of it.

What are the top 3 things in your opinion that people can change right now to move towards a happier and healthier life?

There is only one thing that I think you can change right now that will influence everything in your life – and that is your mindset.

Your mindset going into whatever it is you are trying to change or pursue will determine your success or failure at it.

And then if there is something else I can add, it is to be kind. To be kinder in our thoughts, actions and behaviour, towards ourselves, others and the planet.

What are your favourite ways to relax?

Believe it or not, cooking and experimenting in the kitchen relaxes me. Otherwise, being outdoors, preferably with some sun on my skin, that’s absolute bliss.

Can you describe your morning routine?

I generally make a giant cup of herbal tea, I then light some Palo Santo or incense and write my morning pages, which usually consists of a little journaling, intention setting and planning the day.

I exercise, stretch or meditate.

I try to follow the flow of the morning as each day I wake up with a different energy.

Where do you get your inspiration for your recipes from?

Honestly, my fridge.

I am known in my family to be able to make something from nothing. I generally look at what is available in my pantry and then experiment.

Sometimes it works and sometimes it doesn’t, but that’s half the fun of it!

What advice can you give someone wanting to create a career in the plant based world?

Just start.

If you are passionate about it that passion will shine through.

Try not to overthink the details, as perfect can so often stand in the way of good enough. You’re changing the world for the better – what more motivation do you need?

What message would you like to share with our beautiful plant based sisters around the world?

Love more, judge less.

Michael Pollan really summed it up perfectly: “Eat food, not too much, mostly plants.”

Linda’s favourites

Favourite plant based breakfast?

Chocolate oats, tahini and blueberries or scrambled tofu with all the fixings.

Plant based comfort food?

Anything with heaps of sticky sweet potato! Or a simple Mediterranean style vegan pizza.

Plant based treat?

Dark chocolate + medjool dates and almond butter or any vegan pastry I can find!

4. Plant based book?

Eating Animals – Jonathan Safran Foer
The China Study – Dr.T. Colin Campbell

The next plant based recipe I’d like to try is

Vegan Pho

A plant based eatery anywhere in the world I’d love to eat at

Wow! What a question.

I’m not sure, honestly the best food I have ever tasted has usually been whole, organic and from the source.

There are few things that compare to the flavour, beauty and intensity of an organically and locally grown tomato for instance. We are so spoilt for choice these days when it comes to eating out, that I would say, it’s not so much about where I am eating, but who I am sharing the experience with.

A plant based chef I’d love to meet and share a meal with

Sarah Britton (Mildly obsessed)

Thank you Linda