Kath & Jade


Heya guys,

I'm Jade from the sisterly duo, @Panaceas_pantry, and guest blogger this week for Power Super Foods - it's so nice to be here!


I'd just like to firstly say how nice it is to be given this space to share a few things about myself on the Power Super Foods blog, a position I would never have been in if not for starting our social media page, @Panaceas_pantry 9 months ago. I don't generally enjoy the social media scene and I don't like being on a computer at all but, for various reasons, we started our Instagram page and the whole experience has been so surprisingly positive! We have met so many inspiring and lovely individuals, have been given amazing opportunities to write, create and share, have learned so much about photographing food, and really connected with a community. I think the thing I like about it the most is the community- the connections (albeit interweb connections) between like minded people that encourage, support and inspire one another is something special to be apart of.

The incredible food images from @panaceas_pantry Instagram feed


Our Instagram page, @Panaceas_pantry, was started to share our love for creating and eating bright, wholesome plant food. My relationship with food has always been a strong one- I was born to eat, and I live to eat (and eat to live) - but my connection to wholesome, nourishing food was most strongly developed in my early twenties while studying to be a naturopath. I was raised on a fairly wholesome vegetarian diet, which slowly progressed to the plant-based one I follow today, but it was during my years of study that I became deeply engrossed/obsessed with food, nutrition and sharing my passion for living a healthy and well life.


Today my motivation to eat plant-based is mostly an ethical one, but it wasn’t always so. It wasn't that I didn't care, I just didn’t understand the impact eating animal products had (study, documentary watching, travel and personal influences changed all that for me). No, my original aversion to dairy came from observing my health- or lack there of when it came to high dairy consumption. As a young teenager I had freedom to eat what I choose- mostly from my first job at the local bakery. It didn't take me long to connect the milkshakes and cream-filled junk to headaches, recurrent urinary tract infections, nausea, butt pimples and lethargy. Looking back I'm proud of the insight I had then, understanding that my diet directly affected my health, and I know this was one of the influences that led me to where I am today.



I was so excited to be asked to create some recipes for Power Super Foods, particularly using products from their seaweed range. As the vegan diet gains popularity and spreads into the wider community I am both excited and concerned. Seeing ethical food choices gain popularity is of course a great thing, but what is concerning is perhaps the lack of understanding of the crucial food choices needed to make a vegan diet a healthy diet.


I am vegan firstly for animal welfare and environmental concerns, and secondly for my health. I recognise that animal products affect my body negatively, but I am also very aware of the potential (and very serious) nutritional deficiencies that can/do develop when a vegan diet is done 'incorrectly'. I am not concerned with protein deficiency (real protein deficiency is usually a developing world issue), but rather micronutrients; vitamin B-12, vitamin D, iodine, DHA (Docosahexanoic Acid), vitamin A and so on. A diet based on banana smoothies is only going to allow the body to 'thrive' for so long, and as plant-based eaters we need to be aware of the nutrients, and food groups, that are essential to our diet- and seaweed/vegetables is one of these food groups.



Seaweed offers the vegan diet some serious vital nutrients, in particular iodine and DHA (Docosahexanoic Acid), which are respectively imperative to normal thyroid function (which governs metabolism) and the healthy development and utility of the nervous system (particularly the central nervous system, or brain). Kinda important stuff.


Seaweed is really and truly one of the original superfoods, and rightly so, being some of the most nutrient dense foods on the planet. We hope you enjoy our simple and delicious seaweed recipes, and that they inspire you to add some seaweed into your vegan, or non vegan, diet.


I'll now hand you over to Kath, who will be sharing our recipes with you.


Hi guys! It's so lovely to be here as one of Power Super Foods guest bloggers.


Today we are super excited to be sharing some of our favourite recipes with you all, and hope you love them just us much as we do!



Blueberry, macqui and white chocolate cheesecakes

(raw, vegan, refined sugar free)





¾ cup almonds

¾ cup shredded coconut

1/3 cup buckinis ¾ cup medjool dates

3 tsp rice malt syrup

Pinch Peruvian Pink Salt


Blueberry maqui Layer

1 ½ cup cashews, soaked for 4 hours

1/3 cup rice malt syrup

3 Tbsp cacao butter, grated and melted double boiler style

1 ½ Tbsp maqui

3/4 cup frozen blueberries

¼ cup + 1 Tbsp full fat coconut milk

1 ½ tsp vanilla paste

White chocolate layer

1 cup cashews

¼ cup rice malt syrup

55g cacao butter, grated and melted double boiler style

¼ tsp vanilla extract

4 Tbsp full fat coconut milk

2 tsp fresh lemon juice




For the base

1. Add the almonds, coconut and buckinis to a food processor.

2. Pulse until fine crumbs form,

3. Add the remaining ingredients and pulse until uniform and the mix is sticking together.

4. Press the base into individual cheesecake pans, or, if making one large cake, into a large cake base.

5. Set in the fridge.


For the blueberry maqui layer

1. Drain the cashews, then rinse well under running water

2. Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender.Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.

3. Add melted cacao butter and maqui, blending for a further 1 minute on high

4. Pour mixture into moulds, reserving around 1/3 of the mixture if you wish to pipe on top (as we have done- see photos)

5. Set in the freezer


For the white chocolate layer

1. Drain the cashews, then rinse well under running water

2. Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.

3. Add melted cacao butter and blend for a further 1 minute on high

4. Pour mixture into moulds

5. Set in the freezer


Allow the cakes to set in the freezer for at least 2 hours. If doing the piping on top, remove from the freezer, pipe remaining mixture on and allow 30 minutes between the freezer and eating.




Rosemary and Nori Popcorn

(vegan, refined sugar free, gluten free)




2 tsp fresh rosemary

1 heaped Tbsp nutritional yeast

1-2 tsp nori flakes

2 Tbsp extra virgin olive oil Dash cayeen pepper

2/3 cup organic corn kernels

1 Tbsp coconut oil




1.Sprig the fresh rosemary from the stalk & grind in a coffee grinder.

2.Combine 2 tsp of the ground rosemary, nutritional yeast, nori flakes, olive oil & cayeen pepper in a bowl, mixing to combine- set aside.

3.Using a large pot over a low-medium flame, heat the coconut oil. Test to see if the oil is hot enough with 1 kernel- the way to do this is to drop a kernel into the oil, if the kernel spins and bubbles the oil will be hot enough.

4.Once the oil is hot take the pot off the heat and add your kernels. Coat the kernels in the coconut oil.

5. Covering the pot with a lid, leaving a slight gap for steam to escape from return the pot over the heat but not sitting on the element- hovering the pot roughly 2 inch’s above the flame. Allow the kernels to pop.

6. In a large mixing bowl combine the popped corn and the flavouring mixture, stirring evenly to combine.



Nori dressing for udon noodles

(Vegan, refined sugar free)




2 cups baby spinach

½ cup fresh herbs (we used a mixture of mint, corriander & parsley)

2 tsp nutritional yeast

2 tsp apple cider vinegar

1-2 tsp nori flakes

1-2 Tbsp extra virgin olive oil

1 tsp dijon mustard

1 bunch of udon noodles




1.Wash and spin baby spinach

2.Combine all ingredients in a high-speed food processor, pulsing until combined.

3.Cook your udon noodles in boiling water for roughly 3-4 minutes, or until soft.

4.Drain and rinse noodles under running water. Coat noodles in your nori noodle dressing.

5. Serve your noodles with tomatos, avocado, lemon, pine nuts and fresh corriander, these ingredients are ovcourse completely interchangeable and you may use whatever salad ingredients you wish.

You can connect with Kath & Jade at: