THERE IS A VITALITY, A LIFE FORCE, AN ENERGY, A QUICKENING THAT IS TRANSLATED THROUGH YOU INTO ACTION, AND BECAUSE THERE IS ONLY ONE OF YOU IN ALL OF TIME, THIS EXPRESSION IS UNIQUE. AND IF YOU BLOCK IT, IT WILL NEVER EXIST THROUGH ANY OTHER MEDIUM AND IT WILL BE LOST. THE WORLD WILL NOT HAVE IT. IT IS NOT YOUR BUSINESS TO DETERMINE HOW GOOD IT IS NOR HOW VALUABLE NOR HOW IT COMPARES WITH OTHER EXPRESSIONS. IT IS YOUR BUSINESS TO KEEP IT YOURS CLEARLY AND DIRECTLY, TO KEEP THE CHANNEL OPEN. YOU DO NOT EVEN HAVE TO BELIEVE IN YOURSELF OR YOUR WORK. YOU HAVE TO KEEP YOURSELF OPEN AND AWARE TO THE URGES THAT MOTIVATE YOU.

 - MARTHA GRAHAM.

Anonymous said: The plates of assorted sushi rolls you post on your Instagram look so delicious! Where do you find such yummy-looking vegan sushi?

My stomach just gurgled in response to your message. New Zealand is the best place for finding delicious food because it’s just this enormous 200-year-old, ever-growing melting pot of different cultures (predominately Pacific Islander, Indian, assorted Asian, and European). Small businesses are the norm here, so it’s not unusual to find little clusters of delicious boutique foodstores dotted around the place. As for the flavours, a lot of sushi tends to be vegan (avocado, tofu, carrot, cucumber etc.), but I just so happened to discover this wee store in one of my neighboring seaside towns that sold crazy flavors such as beetroot, spinach, and gherkin! Oh, and don’t even get me started on the mango and sticky rice sushi I had in Thailand (heavenly, by the way). Just keep an eye out for obvious vegan flavours, ask the shop assistant, and do your research! 

Anonymous said: Hi there! I was just wondering have you been vegan for your whole life? And what are your main reasons for being a vegan?😊

I have only been a crazy, fruit-loving vegan since September last year which sounds like such a short time, but it feels like it’s been a part of me forever! I was a vegetarian for three years prior, and I have a dairy intolerance, so the transition was natural. I wish I had been vegan my entire life, but in New Zealand literally every second person you know is a farmer and it’s the basis of our economy so it’s not exactly realistic to expect one generation to totally flip their ideals and morals around after being taught that dairy and meat is good for years on end.

I have a number of reasons for being vegan, the first and most important being that I don’t believe that I have the right to kill another animal to eat its body when I have other food in abundance around me. I understand that people believe that it’s entirely natural to eat flesh due to evolution over time, and it’s probably true, but I would rather forgo my health and have to get a vitamin B12 injection every now and then as opposed to knowing that I have caused the death of thousands of animals unnecessarily. I suppose that my heightened emotional awareness is partially responsible for this, and my general connectedness with the world around me. I’ve also learnt a lot about the environmental impacts of meat consumption, which has further solidified my standpoint, and the fact that the grain that goes towards feeding the animals we eat in western countries could be used to feed the impoverished and malnourished in places we hardly hear about. The media is a strange thing, and I believe if they spent less time broadcasting Khloe Kardashian’s camel toe and more time showing the suffering caused by meat consumption, our world would be a much more compassionate and aware place. People are so oblivious, and it’s not exactly their fault, but it’s something that we should all recognise sooner or later. I recognised it early in my lifetime, at age 16, and took action, but it’s never too late to stop the cycle! One more meat-free meal is one more life saved, and that’s the underlying philosophy behind The Coconut Goddess, just presented in a more appealing and consumer-friendly way. Fighting for what you want doesn’t have to be confronting, just persuading x

laceandlimes said: Can't wait to buy your e-book as soon as I get paid! It all looks so delicious! I'm really keen to try the cookie dough and also the french toast burger. Though, I still need to figure out a substitute for banana so I can try all the different ice creams! x

Lacey! This is enormously lovely of you to say, it means so much to me so thank you! The cookie dough is my absolute favourite, and it’s gluten-free and refined sugar-free which makes it a zillion, squillion, bazillion times better! And the french toast burger is pretty darn good too, plus you can stuff it with whichever tasty fruits you desire! I’ve heard that plantains are quite similar, although I’m not entirely sure how they’d work when frozen and blended? Any neutral tasting fruit would be okay - it’s all about flavour combining! For example, you could use frozen pear and coconut cream with the choc chip choc dip recipe, just be creative! Much love and I hope you love the food! x

Anonymous said: Hey, congrats on your ebook! I was just wondering are all recipes gluten free? :)

Thanks so much chica! All of the icecream sundae recipes, smoothie bowl recipes, the watermelon juice, and the bliss balls are gluten-free, and then I’ve mentioned that you can sub the oats for gluten-free oats or a gluten-free flour blend in the pancakes and oatmeal pie. As for the french toast burger, I use gluten-free buns, so the answer to your question is pretty much YES!

the-peachy-pear said: Ahhh I cannot wait to buy your book! Gonna have to have a day filled with making all of your delicious creations! Keep up the amazing work girl! xxxx

I’m really feelin’ the love with all these kind messages! You guys are such an inspiration to me so this is beyond flattering and I would absolutely love to hear what you think of the recipes! So much luuuuurve to you x

Anonymous said: What would you say is a good egg substitute? I haven't found any egg replacers at my local grocery stores and don't really enjoy how applesauce tastes as a substitute, what do you suggest?

Eggs are strange little bundles of goo, there’s nothing quite like them! I personally try to use a ‘flax egg’ wherever possible, particularly in baking. You simply place 1 tablespoon of flaxseed meal and 3 tablespoons of tepid water in a little bowl for five minutes, then add to whatever you may need! Super natural, basic, cheap, and healthy. It’s the equivalent to one egg, so multiply as you require. I also have this powder called ‘No Egg’ by Organ which is so legit that you can even make vegan meringues! Say what?! It too is totally natural, so I suggest you track that down for when you’re needing something more robust than just some flaxseeds.

Obviously you can’t fry, boil, or scramble these kinds of eggs, but you can do a lot of other rad things with them! And think of all the cute baby chicks won’t have their lives ended prematurely - aw!

This salad bowl by @lifestylecalledhappiness is making me ridiculously hungry! Love these two girls and their fantastic taste in food and travel. Such an enlightening and inspiring account - go and have a look for yourself! ☁️🍚👋

This salad bowl by @lifestylecalledhappiness is making me ridiculously hungry! Love these two girls and their fantastic taste in food and travel. Such an enlightening and inspiring account - go and have a look for yourself! ☁️🍚👋

Can anybody tell me anything about going to banana Island? 🍌  I’ve been looking for a nourishing detox to reset my digestive system for a while now and I think this is it, but I don’t want to do it wrong! What’s your opinion? 📷 @agirlnamedally

Can anybody tell me anything about going to banana Island? 🍌 I’ve been looking for a nourishing detox to reset my digestive system for a while now and I think this is it, but I don’t want to do it wrong! What’s your opinion? 📷 @agirlnamedally

Would be totally down for a bowl of this amazing sushi-ghetti for dinner tonight! Kind of like deconstructed sushi - if spaghetti and sushi had a child, this would be it 🍙 I used rice noodles which are 88% rice and 12% water, perfect for those of you who are avoiding wheat or gluten and have a soft spot for sushi and pasta (like me) 🍚👋

INGREDIENTS (serves one) Quarter of a packet of rice noodles Approximately 1L of boiling water 1 sheet of yaki nori seaweed 1/2 an avocado 1/2 a chilli 1/8 of a cucumber Black sesame seeds or poppy seeds Tamari soy sauce 

METHOD 
Place one serving of rice noodles into a large bowl and cover with boiling water. Cover this with a plate or lid and leave to soften for 7-8 minutes. Meanwhile, cut the sheet of nori seaweed into 1cm wide strips and lay in the bowl as a base for your noodles. Prepare avocado, cucumber and chilli by slicing thinly. When noodles are soft, drain and place in bowl on top of seaweed. Garnish with the sliced avocado, cucumber, chilli, and black sesame seeds or poppy seeds, then drizzle over tamari soy sauce to your liking. Enjoy!

Would be totally down for a bowl of this amazing sushi-ghetti for dinner tonight! Kind of like deconstructed sushi - if spaghetti and sushi had a child, this would be it 🍙 I used rice noodles which are 88% rice and 12% water, perfect for those of you who are avoiding wheat or gluten and have a soft spot for sushi and pasta (like me) 🍚👋

INGREDIENTS (serves one) Quarter of a packet of rice noodles Approximately 1L of boiling water 1 sheet of yaki nori seaweed 1/2 an avocado 1/2 a chilli 1/8 of a cucumber Black sesame seeds or poppy seeds Tamari soy sauce

METHOD
Place one serving of rice noodles into a large bowl and cover with boiling water. Cover this with a plate or lid and leave to soften for 7-8 minutes. Meanwhile, cut the sheet of nori seaweed into 1cm wide strips and lay in the bowl as a base for your noodles. Prepare avocado, cucumber and chilli by slicing thinly. When noodles are soft, drain and place in bowl on top of seaweed. Garnish with the sliced avocado, cucumber, chilli, and black sesame seeds or poppy seeds, then drizzle over tamari soy sauce to your liking. Enjoy!