I am a 200 hr RYT, offering a mixture of all-levels Hatha, Vinyasa & Yin style classes with focus on accessibility. Perfect for beginners or those wishing to deepen their practice. In my classes I invite yogis to create space, move with awareness, and cultivate self-kindness. Waking up each day and creating a routine around self-love and care is as much a part of a yoga practice as the physical asanas. Options for private yoga classes in Brisbane Australia or anywhere online.
Private yoga classes are a great way to grow your practice or learn new skills. New to yoga? I specialise in creating an environment where you are free to ask questions and we can pace the class to your needs. I also offer yoga therapy for anxiety and gratitude training.
Private classes are also perfect for corporate environments or retreats!
I’m a firm believer that tiny steps can create life-changing results. Perhaps adding five minutes a day of mindfulness can set a course for a lifetime of gratitude.
Fully Private or Small Group Classes in your place, my place (coming soon) or fully online!
Choose to meet with me in your place (home, schools, office) or fully online! I offer the support to choose where you feel most comfortable and we can update these at any time. I will provide everything needed for 1:1 yoga. For small groups, bringing personal mats may be beneficial.
I offer fully private and small group yoga classes in Brisbane Australia or online anywhere on the planet! Starting at $40 for an hour of yoga or wellness for you or your small group! Learn more about me.
Hello! I’m Sara, a recipe developer & vegan chef in Brisbane
I’m a dedicated recipe developer and vegan chef instructor based in Brisbane, Australia. Whether you’re anywhere on the planet or right here in Brisbane, I’m here to assist you. I offer both online consultations and in-person private vegan chef services. Additionally, I can provide businesses with consultations to add more plant-based dishes to their offering!
Whether you’re a home cook, a restaurant owner, or simply someone who wants to whip up something amazing in the kitchen, I’m here to make your culinary dreams come true. So, grab your apron and get ready to embark on a flavor-filled journey with me! Together, we’ll turn ordinary meals into extraordinary feasts. Bon appétit!
Learn more about me and discover more plant-based ideas and recipes by visiting @the.mindfulpeanut.
Vegan Chef and Recipe Developer Sample Costs:
Recipe Development: $50/hr Menu Consulting: $45/hr Personal Vegan, Gluten Free and/or low-FODMAP Chef: $50/hr + Cost of Ingredients
I’m trained in nutrition and vegan culinary arts. I’m a plant-based menu consultant, recipe developer, vegan chef and cookery instructor on a mission to make more people try (and love!) plant-based eating. I also offer private yoga sessions and wellness plans. Reach out to me to chat or collaborate!
Why consider health or plant-based nutrition counseling?
Benefits to a plant-based diet are two-fold. Whether you’re looking to increase your health and reduce the risk of chronic diseases, or lessen our environmental impact – considering a plant-based diet will help you succeed in both.
Science has proven a plant-based diet aids in preventing illness – including heart disease, type 2 diabetes and cancers.
Lowering your blood pressure and cholesterol, keeping your heart healthy and weight loss are all achievable with a plant-based diet.
Improve gut health and reduce symptoms of anxiety & depression.
Save some money – plant-based diets can lower your overall food costs vs. typical meat-based diets.
Reduce your footprint – animal agriculture produces more greenhouse gas emissions than the exhaust from ALL transportation combined!!
What is “Plant-based”?
Think of a plant-based lifestyle as a “plant-forward” diet. With main choices stemming from fruits, veg, nuts, seeds, grains and legumes. This does not necessarily mean you give up meat and dairy products entirely! Utilizing plant-based nutrition counseling can help you learn more about adding these types of foods to your existing diet.
Health Coaching
A health coach/counselor is like a sounding board for your current life uncertainties, difficulties or goals. Re-imagine your life and let’s explore how to get you to where you aspire to be. Learn more about my holistic health coaching online.
I’m trained in psychology, nutrition and vegan culinary arts. I’m a plant-based nutrition & health counselor, recipe developer, chef and cookery instructor on a mission to make more people try (and love!) plant-based eating.
Three Course Meal Plan Creative Process & Inspiration
Gum Trees & Native Bush Walks
My inspiration and creative process for this Australian Vegan Fine Dining meal plan. It started with a walk in the bush while out in the Illawarra coastal region. The intricate designs, colours and patterns in gum trees is just stunningly beautiful. The gum trees shed their bark annually in a process called “decorticating”. It sheds in long strips or flakes and exposes the smooth bark underneath. I researched these distinctive scribbles that appear are made by moth larva as it tunnels between the layers of bark. Every year the markings will be different, shedding the past and exposing a new pattern.
This walk was particularly peaceful and reflective as it was just after massive rains which caused devastating floods to the region. It was beautiful to see nature’s resilience. From here I began to look into native Australian herbs and spices. I came up with a selection that would pair well with some of the initial vegan meal components I want to work with – such as tofu, quinoa, and seasonal vegetables. We’re fortunate in Australia to have a wide selection of seasonal fruit and veg all year long. Since we are heading into Autumn, I wanted to use foods also inspired by Ayurvedic remedies for Vata dosha balancing. Cooked, warm foods such as sweet potato, carrots, peas, tofu, and quinoa. Balancing these heavier cooked foods with light, fragrant and citrus elements inspired by the Aussie outback. The spice and herb set I decided on includes Lemon Myrtle, Kunzea, Salt Bush, Finger Limes, Cinnamon Myrtle and Sandalwood Nuts.
A collection of bush tucker herbs and spices
Nutrition & Greens
I popped into the Sydney Wildflower Nursery. I wanted to learn more about what these herbs looked like before harvest, and how to identify them. They had several of the popular herbs I had been researching and it was fun to see them “in person”! It kind of felt like meeting a celebrity, but in a nerdy, plant person type of way. I couldn’t help but take home a few new friends. Including a Native Pepper Berry (aka the mountain pepper). Both the leaves and berries can be dried and used as a cooking spice, and when milled, the hardened berries make for a great substitute for conventional pepper. Compared to our everyday pepper, however, mountain pepper has more of a herbal dimension, and packs more of a spicer, sharper, hotter punch so it should be used sparingly for those not accustomed to it! It has potent antioxidants too, 4x more powerful than my beloved blueberries. I also took home a Cinnamon Myrtle plant full of cute, light yellow flowers. It’s a small tree, where the cinnamon comes from the leaves, not the bark. The leaves are best harvested while young and tender while they are light green.
At the Sydney Wildflower Nursery, a great place to find local plants!
One nutritious aspect I always have found useful is growing my own microgreens. From my journey through my nutrition diploma I was fascinated by the nutrient-dense qualities. Many studies showed higher nutritional quality in microgreens than in their mature plants. They are an easy, quick method to add instant flavour and nutrition to any meal. Plus, they couldn’t be easier to grow from home. I have included the link to my microgreen planter here in case you’re curious.
Aboriginal Art
It is important to consider plating early on in the creative process. I had inspiration from the gum trees, but I also wanted to get a bit more familiar with Aboriginal art. I went to an art gallery to view some local art at the Kate Owen Art Gallery in Sydney. Incredibly beautiful pieces and sculptures definitely gave me some inspiration especially for my starter dish. The circular pattern concept is something I want to use to tie the meal together.
Three Course Meal Prep & Execution
My initial plans jotted down in my handy dandy notebook. You can see how close (or far away!) I was to the final plating in the photos below.
The Starter
Sweet Potato Cinnamon Myrtle Croquette with Curry Yoghurt, Black Sesame Crisp, Beetroot & Microgreens
From here I began to come up with the Australian vegan fine dining meal plan. Showcasing the local produce and herbs and spices, I knew I wanted to do a Sweet Potato Croquette for a starter and have it spiced with Cinnamon Myrtle. The croquette will also include red lentils for a binder and to add extra flavour and protein to the dish. The natural colours of these items together play well with the frequently used tones in Aboriginal art. At the farmer’s market I found a local herb artisan who sells black sesame flour. I wanted to play with creating a component of the dish with this new product. Black sesame is a great source of protein, iron, zinc and antioxidants. The colour would also play well in creating the theme.
The Main
Bush Tucker Quinoa Stuffing in Smoked Tofu, Vegemite Gravy, Carrot Fritters, Pea Puree, Swede Mash, Pumpkin Puree, and Sandalwood Dukkah
This is my more complex main dish for further study and breakdown into Gantt chart prep and documentation. Many native items were used in this dish and techniques used from my culinary training. The term ‘Bush Tucker’ is used commonly in Australia, referring to an assortment of native foods. To start this dish, I made the tofu from soaked soy beans and nigiri. This gives me the ability to control the firmness of the tofu so it blitzed into a texture suitable for moulding. I also marinated the tofu in liquid smoke and tamari to enhance flavour and colour as well as add umami. The Australian quinoa stuffing includes lemon myrtle, salt bush, pepper leaf, sandalwood nuts and kunzea. Kunzea is a an absolutely delicious and unique herb with a strong, robust flavour similar to rosemary but with citrus, eucalypt and honey notes. From the moment I smelled it I knew I had to incorporate it into the dish! Simple yet flavourful pea and pumpkin purees both bring the dish together with their buttery & creamy textures and sweetness. In contrast, the crunchy fried carrot fritter gives a salty, yet sweet and crisp element to the dish. Another contrasting texture is the incorporation of the sandalwood dukkah. Dukkahs are such a lovely, easy way to add some interest, texture and flavour to a dish. Plus I love that Australia is a very diverse nation, with many influences from all over the world. I wanted to incorporate that ideology as well. The swede mash is a seasonal produce item, but also I desired a ‘mashed potato’ concept to give a nod to the autumnal, comforting feeling of American Thanksgiving. And who could have mash without gravy? This one made with Vegemite, of course. Since rosemary is such a common herb to use this time of year, the kunzea is a lovely alternative to have on hand. Everything worked well to plan on execution of this dish, thought the Vegemite Gravy was thicker than I initially had in mind. This made me pivot my plating plan a bit, but I ended up being very happy with the result. The Vegemite Gravy added a salty, umami flavour to the dish which paired so well with the natural sweetness of the pumpkin puree.
We’ve finally made it to dessert! I have a wonderful, gluten free & vegan Lemon Cake Recipe I absolutely love. I wanted to amend this to include lemon myrtle as well as some other Aussie flavours such as Finger Limes. It pairs well with the mixture of the moist lemon cake with cream cheese quenelles and the sour, citrus punch of the finger lime. I wanted to try a new touille technique in this dish too, really just having a play around for fun on this final dish!
Plant-Based Nutritionist and Vegan Chef Sara Bennett in Sydney Australia
Howdy! I’m Sara, a Nutritionist & Vegan Chef
Whether you’re on the other side of the planet or in my neighborhood (Brisbane or Sydney, Australia or Minneapolis/St Paul, Minnesota and Eau Claire, Wisconsin, to be exact), I’m here to make your culinary dreams come true.
Own a cafe or food business? Looking for a personalized menu options that caters to your customers’ nutritional goals and desires? You got it! I’m all about crafting daily and weekly healthy insights that’ll have your diners your absolute best.
If you’re just a dipping your toes into the world of veganism, gluten-free goodness, low-FODMAP delights, or all things plant-based, fret not! I’m your trusty guide on this flavorful journey. With my background in Nutrition and Vegan Culinary Arts from the Vegan Chef School of London, I’ve got the knowledge to help you navigate this exciting path.
Want to learn more about me and my mouthwatering creations? Check out @the.mindfulpeanut for a taste of what’s cooking in my world!
Now, let’s talk business (don’t worry, I’m budget-friendly!):
Recipe Development: $50/hour
Content Consulting: $45/hour
Personal Vegan, Gluten-Free, and/or Low-FODMAP Chef: $50/hour + Cost of Ingredients
Cooking Instructor or Class Offering: Drop me a message for all the juicy details!
How do I take the first bite of this delicious adventure?
It’s easy-peasy! Just shoot me a message, and we’ll embark on a culinary journey that’ll make your taste buds do the cha-cha.
What if I’m a newbie to all things plant-based?
No worries, my friend! I’m the plant-based whisperer, and I’ll guide you through the lush forest of vegan and plant-based goodness. We’ll make it a tasty adventure!
Can you accommodate my budget?
Absolutely! I’m here to sprinkle flavor into your life, and I’m happy to work within your budget. Let’s chat, and we’ll find the perfect spice level for your wallet.
Do you offer online consultations?
Absolutely! Whether you’re down under or up above, I’m just a click away. Let’s connect and cook up some fun!
How can I make a payment for your culinary services?
We can arrange payments through secure and convenient methods like PayPal, Venmo, or your preferred payment platform. Let’s choose what works best for you!
Inquiries still remain?
Are there concerns that were not addressed here? I’m here to help.
Advice on how to survive travel on a Gluten Free or low-FODMAP diet! Allergen information, cafes and restaurants, gluten-free menu research as well as recommendations on where to stay or what to bring.
I am currently in the process of adding several new Guides per week! Check back often for new cities and countries. Be well ♡
These simple oat bars are a lovely afternoon snack or quick breakfast! They can replace the need to buy the store bought versions, and are super easy to whip up!
Ingredients
1 Ripe Banana
30g (scant 1/4 c) Peanut Butter (crunchy or smooth!)
2 tbsp Maple Syrup
1 Egg (or sub flax egg for Vegan)
190g (scant 1.5 c) GF Oats
1/4 tsp Baking Powder
Chocolate Chips (optional!)
Directions
Preheat oven to 160C fan/350F. Line an approx 8×8 tin with baking paper.
Mush banana with fork and add Peanut Butter, Maple Syrup, Egg. Combine well.
Fold in Oats, Baking Powder & Chocolate Chips (or any yummy add-ins like nuts, dried fruit – choose your own adventure)
Pour into pan, press mixture down and spread it out. Bake for 13-17 minutes until just golden at the edges.
Notes
I store mine in the fridge for up to a week! Warming them up a bit before serving.
A collection of my healthy gluten free vegan low-fodmap recipes. I love to focus on easy, family-friendly and healthier versions of favorite meals and snacks. Check out my IG @the.mindfulpeanut for more ideas! I am a recipe developer and personal vegan chef located either in Brisbane, Australia or Wisconsin USA. I work with clients and cafes to offer more delicious vegan, plant-based food options as well as the gluten-free or low-FODMAP diet for IBS. I am also available for personal chef/catering events. Learn more about my culinary offerings on my vegan chef page. I look forward to sharing more healthy vegan recipes here weekly!
Thank you for checking out my vegan low-FODMAP recipes! I hope I have helped to show that being vegan AND low-FODMAP doesn’t need to be boring. Feel free to reach out to me here if you have any questions. Learn more about me @the.mindfulpeanut plus additional ideas and plant-based recipes!
