BALI GUIDE

10 days in Bali with my bestie Hannah (@healthsynergy). So much to do in so little time! Safe to say we pretty much nailed it! Huge thanks to Grace (Social Luxe) for setting up the trip.

S E M I N Y A K

FOOD:

Kynd Community: This plant-based café is the new kid on the block. I would go as far to say my fave smoothie bowl I had in Bali – their dragonfruit mango bowl is that perfect balance of fruity, flavoursome and super creamy,  complete with a personalised  message. We also tried their juices which were so fresh and addictive, as well as the waffles with a coconut icecream (best vegan waffles I have ever had). The staff are super lovely too. Be sure to get a gram with their famous pink wall!

Strawberry Fields: Here I got an insane smoothie ‘The Nutty Professor’ – banana, cashews, cinnamon and almond milk. Consistency and flavour were seriously on point. Also tried the chia and dragonfruit smoothie bowls which were a refreshing start to the day. Their green juice was also a stand-out for me and I seriously felt rejuvenated.

Revolver Café: Hands down. BEST coffee is Bali (/ever!) They have an insanely creamy almond milk and I was addicted from the get-go. The staff are so friendly and always down for a chat. I also had their smashed avocado which I’ve been dreaming of since. Ask to sit in their pink room at the back- yet another very grammable pink wall moment.

Sea Circus: If you’re craving acai- this is your go-to. Clustery granola – tick, thick consistency – yep, add PB – tick. We also tried the Pitaya bowl and Choc-PB bowl which we equally enjoyed. Check owwwt those toppings. Yet another location with a funky wall, get around it! (Sorry not sorry re: cool wall obsession).

Sisterfields: Even if you haven’t been to Bali, there is no doubt you’ve had Sisterfields flying across your feed and trust me, it really lives up to the hype. Almost everything on the menu enticed me but of course, I went for the smashed avo (standard Sophie move). Super delish. Also incredible coffee. They have an all day menu – yes, acai for dinner is a possibility. Believe me, it tempted us a fair few times.

Madpops: If you’re after a little cool down, head to Mad Pops. My fave by far was the coconut blueberry flavour! It’s in the main strip of Seminyak. Queues out the door is always a great sign, right?

Mama San: Seriously quality Asian cuisine. The dumplings were quite outta this world along with the roti bread, Pad Thai and Asian greens. Would go back in a heartbeat.

Nalu Bowls: Another place you would have for sure spotted on the insta feed. This place is famous for their smoothie bowls. We went to the one in Canggu and Seminyak and both times I got their Uluwatu bowl (replacing apple juice with coconut water). I was really vibing their granola- super crunchy with great flavour. Definitely worth a visit.

Motel Mexicola: This place gives you option to take it easy with a chilled sesh or else you can stick around and soak up the Bali nightlife! Hannah and I got a quiet table around the side where we enjoyed incredible home-made corn chips with guacamole and a chilli margarita (one of my faves ever)! Between the interior design and music, the place is so vibey. An absolute Bali must. Also dare I say it, another great wall gram opportunity – decor is very groovy.

Mrs Sippy: Think a midday tanning sesh or a more happening Sunday arvo, the choice is yours! The chairs are available for 50,000 IDR or the beds for 100,000 IDR per person. We both got a delicious juice and fresh coconut and sadly didn’t get to try the food (thanks a lot Bali Belly) but the menu looked/sounded amazing. Plenty of healthy options and cocktails if you’re wanting to kick back and relax.

Bambu: If you’re after a traditional Balinese tasting experience, this is the place. We shared some dumplings, spiced pumpkin and an incredible vegetarian sharing platter as well as complimentary flat bread and dips. One of my highlight meals and the ultimate way to end the trip. Gorgeous ambience, great staff and bomb flavours. #takemeback

ACCOMMODATION:

Villa Mimi: This villa is the definition of a Balinese DREAM. Very stylish with a modern design all centred around a stunning pool (it’s a jaw-dropper). You can’t ask for more. Location-wise, it’s a short walk away from the main strip of Seminyak shops making it super convenient. The plan is open, giving it a super summery feel with a dining area and three bedrooms with gorgeous decor. On top of all this, there is security 7am-7pm and the nicest staff. This place has it all covered!

Alila Seminyak: If you’re into a bit of luxury, then this one is for you. Coconuts by the pool, robes, infinity pool… you get the picture. We never wanted to leave! It’s 5 star and it’s not hard to see why.

C A N G G U

Food:

The Lawn: The Lawn became quite the Bali ritual for us! Ideal for a vibey arvo sesh but also kicks off on a Friday night. Their pomelo margaritas we could absolutely not go past as well as their delish icy apple beverage. Be sure to check them out around sunset. Absolute stunner. Old Man’s is conveniently a short walk a way if you’re feeling like a bit of a dancefloor action.

Peloton Supershop: This place is what dreams are made of. Nope, not even kidding here. My go-to was the powerhouse bowl- I’m talking spiced tempeh, toasted cashews, black rice, INSANE INSANE INSANE garlic rye, spiralised veggies, drenched in a citrus dressing (I recommend a side of smashed avo and pesto just to increase the wow factor). Their smashed avo on rye was seriously next level (especially when you add the pesto #dead) and they also have a great range of healthy bevvies just to top it off. Even the chilled coconut water tasted extra amazing (idk how)?! This place = absolute MUST.

Crate: Up there with one of my fave breaky spots in Bali. We tried a creamy mango bowl topped with juicy balls of papaya, toasted cashews and pumpkin seeds and fluffy shredded coconut. Absolute flavour city.

We also tried 2 of the chia puddings (generally aren’t my number one choice) but WOWZERS these became a genuine fave of mine. Kept on going back for more. And more. I can’t even decide what I preferred out of the pitaya or blue chia parfait. Consistency and flavour were just so on point!

Da Maria: If you’re craving a quality l’Italiano feast, then Da Maria calls. We shared an insane spinach pizza – the dough was so authentic. We also tried a pineapple, passionfruit cocktail which was super refreshing! If you head in on a Sunday, you will find it kicks off a bit later – the DJ and dance floor are a bonus. The pastas (which we sadly didn’t try) also sound and looked next level. Da Maria, we will be back!

Accommodation:

Villa Ariana Grande: You’ve surely spotted the beautiful Villa Ariana Grande over instagram feed. It is just as picturesque in reality, believe me! Chilling on the hanging chair while overlooking the stunning pool was a fave pastime of mine, as well as sunbaking on the lounge chair on the upstairs balcony that overlooks a stunning green field. Yet another fave accom of mine. Cannot wait to visit again!

Jungle Room: Jungle Room boasts a Bohemian style and was a totally different vibe to the other places we had stayed, yet we equally loved it! All the houses are wooden antique and simply beautiful. The feel is so unique to anything I have experienced and so serene. We stayed in Villa Mango which had 3 bedrooms, an open kitchen, outdoor bathroom and private pool. Included in the stay is breakfast and daily yoga. The food and smoothies at the juice bar are super delish! Also have a fab smashed avo and chia pudding. Absolutely loved chilling here, soaking up the sun. Such a relaxing environment and would go back in a heart beat.

 

N U S A  C E N I N G A N

Nusa Ceningan is the small island off Nusa Lembongan which is accessible via the well renowned ‘Yellow Bridge.’

We got a ferry from Sanur using Scoot Services which took around 40 minutes to arrive at the blue waters of Nusa Lembongan. We then were transferred to the bridge which we walked across with our luggage.

Make sure you have transfers to accommodation sorted prior as we did not and lugged our bags through a dirt road (and lost a wheel) for about 30 minutes. I definitely counted that as my workout of the day.

LE PIRATE: We arrived at Le Pirate which is very quiet and  cute. It’s a short walk from Blue Lagoon and has its own restaurant.

The rooms boast a fresh white/ turquoise exterior and whilst having a very grammable exterior, they are very small inside, so don’t be expecting to be able to open your bags in there! We kept ours in the outdoor bathroom. The shower is also kept out there and is cold and salt water- but hey, why not embrace the beach life? Do bring insect repellent as there are a fair few mammoth mosquitos lurking round.

The infinity pool overlooks incredible blue waters (which reach high tide during the day aka prime photography time) and is the ultimate place to read a book, listen to music and soak up those rays.

There is a super groovy bar right next to the pool (convenience factor, yes please) where you are able to sip on cocktails or even fresh juice all day long!

FOOD:

Le Pirate: Yummy dragonfruit smoothie bowl, but much more simple menu compared to those offered at places in Bali.

Sandy Bay beach Club (Nusa Lembongan): We shared the sweet potato chips and some corn chips and guacamole. Nice but not in a massive rush to go back!

OTHER INFO: Be sure to rent a scooter when travelling around Ceningan – we got in a pretty freaky situation with some wild dogs. While we can have a good laugh about it now, I was in an absolute panic while it was happening!

 

 

 

 

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Snickers Cupcakes

Caramel Sponge:

1 cup almond meal

2 tbsp mesquite powder

1 tsp baking powder

1 tsp vanilla bean powder

1/2 tsp Himalayan sea salt

1/3 cup cashew butter

1/4 cup melted coconut oil

3 eggs, separated (or vegan egg replacement)

1/2 cup medjool dates, soaked in hot water

1/2 cup coconut milk

Chocolate Peanut Butter Frosting:

1 cup raw cashews, soaked

1/4 cup smooth peanut butter

3 tbsp pure maple syrup

1/2 tsp Himalayan salt

1/2 cup coconut cream

3 tbsp melted coconut oil

Toppings:

1/2 cup chopping Loving Earth dark chocolate

1/2 cup toasted peanuts, chopped

Method:

  1. Pre-heat oven to 180 degrees celcius.
  2. Combine all dry ingredients in a large bowl and mix until combined.
  3. In a high-power blender, place the peanut butter, coconut oil, egg yolks, dates and water until a smooth paste forms.
  4. Pour into the large mixing bowl and stir with the try ingredients.
  5. Beat egg whites in a medium bowl until stiff peaks form and fold into the batter.
  6. Line a cupcake tin with 8 patty pans and divide the mixture amongst the holes.
  7. Place in the oven and bake for approximately 25 minutes or until golden.
  8. Meanwhile, make the chocolate frosting by placing all ingredients in a high-power blender and blend until smooth and creamy.
  9. Spread the cooled cakes with the frosting and top with chopped raw loving earth chocolate and crushed toasted peanuts.

Serves 8

 

‘Cotton Candy’ Pancakes

Serves 4.

PANCAKES:

  • 1 cup buckwheat flour
  • 1 cup almond meal
  • 1 tbsp mesquite powder
  • 2 tsp baking powder
  • 1 tsp vanilla bean powder
  • 1 tsp Himalyaln sea salt
  • 3 organic free range eggs, separated (or, 3 flax eggs)
  • 1 cup coconut milk
  • 1 ripe banana, mashed
  • 1 tbsp macadamia butter
  • 3 tbsp pure maple syrup

COTTON CANDY SAUCE:

  • 1 cup macadamias, soaked
  • 1 cup coconut cream
  • 2 tbsp pure maple syrup
  • 1 tsp dried cranberry powder
  • 1 tsp beetroot powder
  • 1 tbsp coconut oil

 

1. Place all dry pancake ingredients in a mixing bowl and mix until combined.

2. Form a well, and add in remaining ingredients (except for egg whites) and beat with an electric beater until smooth.

3. Whisk egg whites until stiff peaks form in a separate bowl.

4. Fold through the egg whites with the pancake mixture.

5. Heat a frypan greased with coconut oil on medium heat. Pour in mixture. Cook until small bubbles form on one side (or until golden), then flip. Continue until all mixture has been used.

6. Combine all ingredients for the ‘cotton candy’ sauce in a high speed blender. Blend until smooth and creamy.

7. Serve the pancakes with the sauce and cacao nibs.

Creamy Pumpkin Soup

Do I have a winter warmer for you!  There is nothing quite like a silky pumpkin soup- this one is certainly no exception! An absolute winter must.

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Ingredients:

  • 1 1/2  kg of Kent pumpkin
  • 2 tbsp olive oil
  • 1/2 cup water
  • 1/2 cup heaped cashews, lightly roasted
  • 3/4 cup -1 1/2 cups hot vegetable stock (add gradually until desired thickness is reached)
  • 2 heaped tsp dijon mustard
  • 1-2 tbsp pure maple syrup
  • Himalayan salt and pepper, to taste

1. Preheat the oven to 200 degrees celsius, fan forced.

2. Chop the pumpkin into pieces, place on a baking tray, sprinkle with salt and brush with olive oil.

3. Roast for about 40-55 minutes or until tender when pierced with a fork.

4. In a Vitamix or high power blender, place the cashews and water. Blend until well combined. Make sure the cashews are completely blended to form a ‘milk.’ Gradually add all remaining ingredients until silky smooth.

Note: (Normally I find using boiling stock in combination with blending in the Vitamix heats it up enough but feel free to put over large saucepan on medium to high heat. Add more stock if the soup reduces and becomes too thick).

9. Serve with coriander and toasted pumpkin seeds or chilli flakes and coconut yoghurt.

Serves 4.

Hawaiian Acai Bowl

Recently, Hannah (@healthsynergy) and I had a breathtaking Hawaiian adventure. As you could imagine, this entailed daily trialing of every quality acai we could find. The stand-out bowl was at Kalalea Juice Hale in Kauai called ‘King Kong’ with a base of acai, banana, almond milk, honey, cacao and PB which we discovered creates the ULTIMATE flavour sensation. I can assure you, this will be unlike any acai you have tasted before!

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Ingredients

Serves 2

2 frozen acai sachets, we use amazonia unsweetened
2 frozen bananas
2 tbsp cacao powder
1 tbsp mesquite powder, optional
1 tbsp acai powder, optional
1 1/2 tbsp peanut butter
1 tsp raw honey, optional
1/8 tsp Himalayan salt
1/4 tsp cinnamon
2-3 tbsp coconut milk or almond milk

Coconut peanut butter sauce

2 tbsp peanut butter
1 tbsp coconut oil, melted

Method
  1. To make coconut peanut butter sauce, mix ingredients in a small bowl. Set aside.
  2. Combine all acai ingredients in a high power blender, blend until smooth and creamy.
  3. Transfer to bowls and top with your choice of granola (we use Purely Elizabeth Ancient Grain gluten free granola which was purchased in Hawaii), goji berries, banana, cacao nibs, coconut flakes and drizzle with coconut peanut butter sauce.

Rice Paper Rolls with Almond Tamari Dressing

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  • 12 rice paper roll wrappers
  • 3 medium avocados, thinly sliced across-ways
  • 3 medium carrots, julienned
  • 1 x 250g packet rice noodles or vermicelli noodles
  • 1 cup coriander, chopped
  • 1 cup mint, chopped
  • Toasted sesame seeds, to serve

Almond Dipping Sauce

  • 1/3 cup smooth almond butter (or cashew butter)
  • 2 tbsp brown rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp tamari
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 3 tsp honey (or pure maple syrup) 3-4 tbsp lime juice
  1. Cook the rice noodles according to packet instructions.
  2. Meanwhile, mix the ingredients for the ‘almond dipping sauce’ together until smooth. Set aside.
  3. Place a rice paper wrapper in warm water for about 10-20 seconds or until soft. Place on a damp teatowel and gently dab to dry.
  4. In the centre, place 1⁄4 of an avocado, carrot, some coriander, mint, and noodles. Drizzle with 2-3 tsp of the almond sauce.
  5. Fold the ends of the rice paper rolls and then roll firmly to enclose the filling ingredients. Con tinue with the remaining wrappers. 6. Serve with the remaining dipping sauce on the side and sprinkle with toasted sesame seeds.

Top 3 Juicing Recipes for a Fast Metabolism

By Katharine McCarthy, Founder and Director of Mod Cold Press

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Sparky Start Juice
• 1 peeled grapefruit
• 2 peeled oranges
• Half a continental cucumber
• Small bunch mint
A super zingy and energising juice that will have you leaping out of bed in the morning to
create. Grapefruit is a fantastic metabolism booster and is full of phytochemicals that reduce insulin levels. Oranges are known to help with reducing cholesterol, whilst mint is brilliant at aiding digestion. Cucumbers are high in Vitamin C which is essential for healthy collagen production, and also have a high water content which will not only help you to feel fuller, but have also been shown to boost metabolism.

Green and Lean
• Handful wheatgrass
• 2 large chunks pineapple
• 1 green apple
• 1 continental cucumber
• Handful baby spinach
• Thumb sized piece of ginger
A delectable green juice that packs a tropical punch! Pineapple contains enzymes including
bromelain that aid your digestion, while wheatgrass and ginger are well known metabolism boosters. Apple can slow carbohydrate digestion to improve blood sugar regulation. Cucumber is another metabolism energiser, while baby spinach will help to alkalize and detoxify the body.

Weight Loss Juice
• ¼ green cabbage
• 2 large chard leaves
• 1 big handful of parsley
• ½ cucumber
• Pinch cayenne pepper
A sure fire way to spice up your morning! Cabbage contains sulforaphane, which increases
antioxidants and detoxification enzymes, is rich in vitamins C and A, and is great for
digestion. Chard is another popular choice for dieters as it is so low in calories but packed
full of nutrients. Cucumbers are high in vitamin C and boosts metabolism. Parsley not only gives the juice a great taste, it is packed full of nutrients such as chlorophyll which will help the body with it detoxification process to assist in weight loss. Cayenne pepper contains capsaicin, which increases metabolism due to its thermogenic properties.

Katharine McCarthy is the Founder and Director of Australian owned and run cold press  juicer company, Mod Cold Press. Health enthusiast Katharine founded Mod Cold Press in 2015, after struggling with her first child’s distaste for fruit and vegetables. Katharine discovered cold press juicing as a complementary way to nourish her children. Here, Katharine saw the opportunity to create an efficient cold press juicer that was affordable, offered minimal wastage, and was aesthetically pleasing. The Mod Juicer comes in black and white and is $599 RRP available online at http://www.modjuicer.com.au. For more information on Mod Cold Press Juicer head to the website and follow on Instagram: @mod_cold_press, Facebook: http://www.facebook.com/modjuicer, and the hashtag #mod_cold_press.

 

Classic Chocolate Cake

My gorgeous sister Belle has contributed this recipe to my blog. Nothing short of amazing!

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Ingredients:

½ cup cacao powder

½ cup coconut flour

2 tsp baking powder

1 tsp vanilla bean powder

½ tbsp mesquite powder (optional)

½ tbsp chia seeds (optional)

½ tsp cinnamon

¼ tsp sea salt

5 eggs

½ cup coconut nectar

½ cup melted coconut oil

3 tbsp cashew butter (note: omit to make nut free)

½ cup coconut milk

1 tsp vanilla bean powder

 

Icing:

 

½ cup cacao powder

¼ cup melted coconut oil

1 tsp mesquite powder

2 tbsp coconut nectar

¼ tsp sea salt

1 tsp vanilla bean powder

 

Topping ideas: bee pollen, cacao nibs, coconut flakes, goji berries.

 

 

  1. Preheat oven to 160 degrees Celsius.
  2. In a large mixing bowl, place all dry ingredients and stir.
  3. Add in all the remaining wet ingredients and combine.
  4. Grease a cake tin 20cm in diameter with coconut oil.
  5. Pour the mixture into the tin and bake for around 40 minutes or until a skewer comes out just clean.
  6. Allow to cool.
  7. Stir ingredients together for the icing and spread onto the cake.
  8. Sprinkle with desired toppings.

White and Dark Chocolate Swirl Smoothie Bowl

This recipe uses ‘Beauty Blend’ by Vida Glow. Beauty Blend is made up of all natural superfoods and contains raw cacao powder, blueberry powder, chia seed powder, pumpkin seed powder, flaxseed powder, probiotics lactobacillus acidophilus and bifidocacterium lactis and manuka honey powder. It not only tastes good but contains so many nutrients that do wonders for your hair, skin and nails! I add 2 tsp to every smoothie- it’s my latest obsession!

 

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White Chocolate Smoothie:

1 chopped and frozen banana

1 tbsp cacao butter, melted

1/4 cup coconut milk

¼ cup coyo (coconut yoghurt)

2 tsp mesquite powder

¼ tsp vanilla bean powder

¼ tsp sea salt

¼ tsp cinnamon

 

‘Dark’ chocolate Smoothie

1 chopped and frozen banana

2-3 tsp of Vida glow beauty blend

1 tbsp cacao powder

2 tbsp cashew butter

1/3 cup coconut milk

1 tsp mesquite powder

¼ tsp vanilla bean powder

¼ tsp sea salt

¼ tsp cinnamon

 

  1. For the ‘dark’ chocolate smoothie, place all ingredients in a high powder blender and blend until smooth.
  2. Divide into 2 small bowls.
  3. In the blender, add all ‘dark’ chocolate smoothie ingredients (it isn’t necessary to clean the blender in between). Blend until creamy and smooth.
  4. Divide into the two bowls, only slightly covering the white chocolate smoothie.
  5. Gently swirl using a knife.
  6. Top with strawberries and cacao nibs, if desired.

 

Serves 2

 

Tahini Bliss Balls

Perfect sweet snack when you’re on the go!

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1 cup gluten-free oats (blended into a flour)

½ cup walnuts

½ cup tahini

3 tbsp raw honey or coconut nectar

1 tsp cinnamon

½ tsp sea salt

 

  1. Blend all ingredients together in a food processor or blender until well combined.
  2. Roll tablespoons into balls and refrigerate until slightly firm.
  3. Sprinkle with sesame seeds if desired.

 

Makes 10.