WELL…where to begin? I am delighted to be a guest blogger on one of my fave sites. Power Super Foods and I go back a long way. I have been using their products for a really long time and of course…my favourite product that I use in so many ways is Dulse flakes.

The first time I used dulse sea vegetable it was in salt. I add it to my salt for not just flavour, but to bring a whole bag of healthy tricks to that  little sprinkle I love so much.

Dulse Flake


One of the all time viral recipes I have ever written is for Umami Paste. Umami is the fifth flavour (salty, bitter, sweet, sour and yes, umami) and when you add a tablespoon or two of this magic little paste to anything savoury, you will suddenly find the flavour is enhanced and you are enjoying your food a lot more. Umami paste can breathe life into lack luster soups, sauces, bolognaises or gravies. So get your Umami paste sorted immediately.


 Simple Umami Paste




80g parmesan cheese, cubed

3tbsp dulse flakes 

80g walnuts, roasted

½ tin chopped tomatoes (200g)

2-3 anchovies

2 tbsp balsamic vinegar



Place parmesan, dulse flakes and walnuts into TM bowl and mill 10 sec/speed 10.

Add remaining ingredients and blend 6 sec/speed 6.

Divide between holes in ice cube tray, freeze until use.


Pop one or two frozen cubes into dishes as required.


See Tenina on YouTube @Tenina's Test Kitchen


Another of my favourite products is coconut sugar. (You had to know that about me right?) The sugar itself has caramel notes naturally found in the product that just adds depth of flavour to your desserts or curries or whatever you are using it for. I use it exactly as I do any other sugar.


Coconut Sugar


One of my favourite recipes from my latest cookbook The Convenient Vegetarian (available on line at www.tenina.com/store) is the Raw Caramel Blondies, which I am happy to say are so quick to make, the longest part of making them is waiting for them to chill so you can eat them. This can be a little dangerous of course, but they are so good when fully chilled. Enjoy!



Raw Caramel Blondies



200g macadamias

200g walnuts

60g coconut sugar

8 Medjool dates, pitted

2 tbsp Maca powder

1 tsp vanilla bean paste

1 Pinch Peruvian Pink Salt

2 tbsp coconut oil

Cacao Nibs to decorate



Place all ingredients except cacao nibs into TM bowl and blend 20 sec/speed 7. Press into a silicone muffin mould and refrigerate.


Turn out and decorate with the cacao nibs. Store in fridge or freezer.


I hope you enjoy these recipes and that you come and try more of my recipes across my social media sites and website. They are primarily for a Thermomix, or similar food processor, of which there are so many these days.

I look forward to hearing from you.



Instagram - @cooking_with_Tenina


More about Tenina...


Tenina worked as the First Ever, Official Recipe Developer for Thermomix Australia, for over three years and during that time wrote literally hundreds of recipes for that machine. If you own a Thermomix, you have probably cooked one or more of her dishes.

Tenina has become the premium go to source for all Thermomixing expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her many cookbooks frequently appear on the Australian best seller lists and her Spin A Dinner app hovers around on top of the charts. Her following is growing and global with people as far away as Chile and Kazakhstan loving her books and sending her fan mail! Tenina is not afraid of pink salt, butter or coconut sugar and believes chocolate is a health food.

Tenina has been seen without her trademark pearls, but rarely without her lip-gloss.


Connect with Tenina here...

Website; www.tenina.com

Instagram; @cooking_with_tenina

Twitter; @TeninaHolder

Facebook; Cooking with Tenina

Pinterest; Cooking with Tenina

YouTube: Tenina’s Test Kitchen


Tenina's book are available from www.tenina.com