Food Demonstration Recipes

We want to say a huge thank you to the awesome chef’s who came along and shared their passion and plant-based food creativity at We Love Life Festival!! There was lots to learn and delicious food to be sampled! If you came along and were not able to get the recipe, or couldn’t make the festival we would love to share with you the recipes of the day ❤
If you did come along and attended some of the food demonstrations, enjoyed what you learnt and loved what you tried please make sure you let these awesome chef’s know you appreciated their time! We most certainly do!!!
Thank you – Yoko, Grace, Evelyn, Zacchary & Missy we hope to have you back at We Love Life 2018!

Shokuiku Rainbow White Chocolate Cheesecake


Crust Ingredients:
1 cup cashews
1 cup buckwheat, activated
½ cup desiccated coconut
1 cup sultanas
pinch of salt

1. Process the first three ingredients and salt until it resembles fine crumb.
2. Add the sultanas and process again until the mixture comes together.
3. Grease the pan with melted coconut oil, and distribute the crust evenly on the bottom of the pan.
4. Press into a pan.

Filling Ingredients:
3 cups of cashews, soaked, drained, rinsed
1 ¼ cups of plant based milk
¼ cup lemon juice
4 teaspoons luo han 7 percernt, 1 cup lakanto or 1 cup coconut sugar
3 tablespoons vanilla extract or 10 drops medicine flower vanilla extract
pinch of salt
1/3 cup cacao butter, melted
¾ cup coconut oil, melted

1. Add all the ingredients expect cacao butter and coconut oil, blend well until smooth.
2. Add the rest and blend gently.

3. OK…. Now for the fun part.
Divide mixture into 5 (or less if you don’t want to do 5 colours, No one is judging)
Yellow – add turmeric
Pink – strawberry puree
Purple – blueberry juice
Green – spirulina
white- just as it is 😉

4. Layer one at a time chilling the cake every time.

Top with tahini + cacao syrup (Just mix tahini and cacao with a liquid sweetener of your choice)

For more recipes like this and our superfood range via or enjoy a meal & drink with us at 120 High Street, Northcote, VIC 3070

Instagram: @shokuiku
Tofu Scramble


For two small servings or one very big one:

200 grams firm tofu, mashed with a potato masher or a fork
2 tsp ground tumeric powder
¼-¾ cup nutritional yeast (Adjust this to your taste buds, I usually add heaps as I love it so much)
1 cup raw spinach 2-3 tbsp water, used as required
1 tsp olive oil
Extras to add into the scramble if desired:
Tomato, kale, mushrooms, olives, black salt (For an ‘eggy’ taste), grated carrot, grated zucchini

1. Heat up a non stick pan on a low-medium heat and coat with the 1 tsp of olive oil
2. Throw the mashed tofu into the pan, followed by sprinkling other the tumeric and nutritional yeast.
3. Add the 2 tbsp of water while sautéing.
4. After a couple of minutes, throw in the spinach and stir together.
5. Saute for an additional 2-3 minutes until tofu is nice, hot and resembles scramble!
6. Remove from the heat and eat as is, with veggies, or on toast  😊

Note: tofu scramble can be kept in the fridge overnight and eaten the following day, it’s delicious as the flavours develop.
Recipe by Grace Thornell
Instagram: @thehappycleanvegan


Peanut Butter Bliss Balls

Vegan, gluten free, refined sugar free & fructose friendly
Makes 16 bite size balls

1 cup almond meal
1 cup desicated coconut (Plus extra for rolling)
¼ cup maple syrup
3 tbsp peanut butter

1. In a large bowl, combine the almond meal and coconut.
2. Next add in the maple syrup and peanut butter until a batter has formed.
3. Roll into small balls, followed by coating with extra coconut.
4. Place in the fridge to set, or enjoy straight away

Keep in an air tight container in the fridge! They will last for a few weeks.

Recipe by Evelyn Angelopoulos
Instagram: @nourishnotpunish


Cheesy Mushroom and Kale Chip Pasta



1 tablespoon of dairy-free margarine
3/4 chopped onion
5 chopped garlic cloves
250-275g chopped mushrooms
1.5 cups soy milk (I used soy milky lite)
½ cup of flour
3/4 cup nutritional yeast
Chilli flakes to taste
3/4 bunch of kale
Olive oil and salt


1. Preheat oven to 180 degrees C and remove kale leaves from stem.
Place on a tray covered in baking paper and smother in olive oil and salt.
Bake for 12 to 15 minutes until crispy and delicious.
2. Place margarine in a pan over medium heat and melt before adding onion – cook for 2 minutes.
Add the garlic and cook for a further 2 minutes before adding mushrooms.
Cook altogether for 4 or so more minutes until browned.
3. Pour in soy milk and stir until the mushroom, garlic and onion are thoroughly mixed through and flavour is immersed in the soy milk. Whilst stirring, add nutritional yeast and flour in small increments until fully dispersed.
The sauce should be quite thick by now.
4. Chop baked kale chips into small fragments and add to sauce, stirring throughout.
Finish with chilli flakes to taste and squeeze lemon juice on top when you serve the sauce with your choice of spaghetti.

Recipe by Zacchary Bird
Instagram: @zaccharybird


Raw Rosewater Caramel & Nectarine Tart


Tart Base
2 cups of shredded coconut
1 ½ cups of raw cashews
1 cup of raisins
¼ cup of pecans
3 tablespoons of melted cacao butter
Pinch of Murray River Salt

1. In a food processor or blender, Pulse/blend the shredded coconut until it resembles a fine powder, put it into a bowl.
2. Next pulse/blend the raw cashews and pecans until they too resemble a fine powder, add to the bowl and give mixture a quick stir.
3. Then pulse/blend the raisins until they are sticky add to the bowl, mix well.
4. Mix in the melted cacao butter and a pinch of salt.
5. Firmly press 1 cup of the mixture into a large tart pan, use the remaining mixture to press around the sides of the tin.
6. Chill the base in the fridge for about 30 minutes, so it hardens up.

Raw Rosewater Caramel Sauce + Nectarines

1/3 cup of soaked cashews (soak overnight then rinsed well)
¼ cup of melted cacoa butter
¼ cup of melted coconut oil
¼ cup of water

5 Medjool dates (7 Bahee dates)
2 tablespoons of agave syrup
2 tablespoons of Rose Water (I use Chef’s Choice which is labelled Vegan)
¼ teaspoon of Murray River Salt
Optional 1 whole vanilla bean

7-10 ripe nectarines
Handful of broken pecan pieces
Edible flowers/petals
Optional sprinkle of Murray River Salt

1. Blend the top 8 ingredients together until creamy and smooth.
2. Spread the caramel sauce over the tart base, put it in the fridge until it sets.
3. Slice up the ripe nectarines and place them on top of the harden caramel.
4. Garnish with flowers, and a sprinkle of broken pecan pieces.
5. Eat immediately, if you do not wish to eat this tart straight away, do not put the nectarine ontop until you want to eat it, as they oxide quickly and do not look as appetising, however if you do not mind, go for it, the slice will last a few days in the fridge with the slice nectarines, and at least a week without them on top.

Recipe by Missy of Magic Milk Bar
Instagram: @magicmilkbar

We are super excited for next years We Love Life Festival! ❤ We look forward to having you come along and share a beautiful day together!

Workshops & Talks

We Love Life Festival has a lot of workshops you can learn from, all workshops are free –  though a donation to the person running the workshop is encouraged =) There are also some incredible people who will inspire you with their positivity on the day. Here is a sneak peek at what you can join in & listen to! If you are attending on the day and have Facebook please let us know on the events page & invite your friends and family!

Analia Herbes


Analia, is from Buenos Aires, Argentina. She has been a Latin Dancer for more than a decade and it is her passion!! Analia is a Group Fitness Instructor and a Personal Trainer. ZUMBA is not just the perfect combination between dance and fitness but the party atmosphere in what we all are at every class…is the fun factor…is the connection with people…is the happiness of sharing the Latin culture, music and moves with the rest of the world. Come along and join Analia’s Zumba class from 2.25pm – 2.55pm at the festival.

Evolved Generation

Evolved Generation is a brand that aims to inspire a culture of fit, driven and conscious individuals. We believe that global positive change starts with what we have on our plates. What we have on our plate is a representation of our values and beliefs for ourselves and the planet. What we have on our plate is also a vote for a change we would like to see in the world – a world where our consumption can be both conscious and positive. Founded by Luke Tan, Evolved Generation was formed when he suffered through depression and at the lowest point of his life almost ended it all. Triumphing through adversity, he experienced his own epiphany and awakening, he is more driven than ever before to spread a positive message globally. As a collective of professional and amateur athletes, personal trainers, health and fitness advocates, creatives, nutritionists and entrepreneurs, we are passionate about creating community to increase awareness and uptake of living a conscious lifestyle. Driven to spread the plant-positive message for enhanced athletic performance, optimal health, and for a greener planet, to us, activism is being the best version of yourself.
Workshop: 1.00pm – 1.50pm

Frazer Kirkman

Frazer Kirkman
Frazer is a professional happiness coach. He has taught laughter, relaxation, meditation, compassion and habit change for more than half his life. He has used these skills to help the lives of literally thousands of people over that time. Frazer believes as individuals are empowered to be their best, we can dream of and create a better world, using our inner resources to direct our lives into truly productive lives for the planet. Frazer holds a bachelor of cognitive science from Flinders University. He has been involved with campaigns that range from youth leadership forums, stopping the spread of the nuclear industry, environmental conservation, human and other animal rights.
Workshops: Yoga 11.00am – 12.00pm, Laughter Yoga 4.00pm – 5.00pm

Helen Szabo

Have you ever tried to spend a whole day without touching anything plastic? Plastic is everywhere! But how is it really made? What is the truth behind its existence? And how can we live with it? Is it really as bad as we are led to believe? Is the humble water bottle causing the death of our sea creatures? Are biodegradable plastics the way to? Come listen to Helen explain the mysteries of plastic and help us make the right decisions when choosing plastic products. Helen is an Environmental Manager, who studied Environmental Engineering at RMIT. She has been working in the environment industry for 20 years and has been involved in waste management, life cycle assessments, and all things environmental. She currently works as the Group Environment Manager for a manufacturing company.
Workshop: 5.00pm – 5.30pm


Lilaeia spent the majority of her career working as a nutritionist, coach and speaker. Following a prolonged period of severe illness, a profound surrender occurred that resulted in a spiritual awakening: a direct experience of aikya (oneness). The self disappeared, as did judgements, separation, fear, struggle and suffering. In trying to understand what was happening, she discovered the non-dual teachings, spiritual awakening, her subsequent teacher, Adyashanti, and mentor, Nirmala… and two years later began to offer satsangs (group gatherings) and mentoring to serve others in their awakenings. Lilaeia hosts weekly gatherings in her home to explore the nature of True Being.
Workshop: 1.10pm – 2.10pm


Lotus has committed each day to hatha yoga since her first class in Nepal three years ago. Since then she has explored many different forms of asana, and traveled extensively around India annually, collecting yogic gemstones from ashrams, temples, and other enlightened wanderers. She works under the philosophy that everything is connected, and aims to reflect that unity in her teachings. Since moving to Melbourne one year ago, she has begun deepening her studies of all eight limbs of yoga through an 1000 hour teacher training course, focusing on extending the breadth of her spirituality so she can share it. While simultaneously nurturing the youth of her yoga teaching days, she connects with the outside world via Instagram (tofutummy) offering raw vegan inspiration, and motivational writing encouraging others to harness their inner light and potential, reflecting an unwavering enthusiasm in the healing power of the written word. As an extension of this, she will be guiding you through a light beginners class that is all-inclusive, encompassing meditation, chanting, and gentle stretches aimed at helping you feel a sense of unity as you leave your mat and become intertwined with all the joy the festival has to offer.
Workshop: 11.00am – 12.00pm

Magic Milk Bar

Magic Milk Bar
Missy from Magic Milk Bar has been described as a magician in the kitchen, she runs a food blog and loves doing demonstrations showing people how to make super awesome and nutritious plant-based meals, at this year’s We Love Life Festival Missy will show you how easy and delicious it is to make your own raw cashew cheesecake, this workshop will include taste testing 😉
Workshop: 2.30pm – 3.00pm

Mark Allen

Mark Allen
Mark decided to leave his role as a town planner in order to go out into the world to try to find how best to use his planning knowledge to tackle the climate emergency. Then he met the co-founder of permaculture, David Holmgren on a train journey from Melbourne to Sydney. What ensued was a conversation across two states that led to the realization that a symbiosis of permaculture and sustainable planning should play a defining role in creating a more sustainable, equitable world. Mark is also passionate about the ethics of nutrition and how we can feed seven billion people by minimizing animal suffering, soil erosion and habitat loss. He is very excited about the awesome potential of what can be achieved.
Workshops:  Veganic Gardening 12.00pm – 1.00pm, Population, Permaculture and Planning 2.30pm – 3.30pm

Melanie Jean

Mel J
After many years of training to become a professional dancer, Melanie left the performance industry with a new objective, to use dance as a healing tool. Now a student at Phoenix Institute studying Dance Movement Therapy, Melanie is excited to share her talents and knowledge at the We Love Life festival hosting a ‘free movement’ workshop. Melanie will guide the class through breathing, grounding and movement exercises in a relaxed and non judgmental space. Spots for this workshop starting at midday are limited (max 15 people), please email to secure your place.
Workshop: 12.00pm – 1.00pm

Tash Iodice

Tash believes that you are what you eat, so she loves to fuel and nourish herself with the best quality organic/sustainable ingredients she can get her hands on! The kitchen is Tash’s happy place, and cooking has always been a passion of Tash’s from an early age, which has led her to work professionally as a chef. A few years ago Tash learned of the awesome benefits of fermented/cultured foods and beverages and loves to incorporate them into her diet as often as possible. Tash hopes she can inspire, by sharing with you how to make cultured foods in your home!
Workshop: 2.00pm – 2.30pm

Zelen Artwork

Art Therapy is one of the most popular, innovative forms of psychotherapy being used today. It offers the opportunity for expression and communication of thoughts, feelings and experiences through the creative modalities of art media and symbolism – often directly accessing the unconscious to facilitate healing and self-awareness. Participants do not need to have any experience or skill in art making – the process is not about creating aesthetic images, but about effecting change and growth through artistic expression in a safe and supportive environment. This practice is widely used for helping people with depression, relationship and identity issues, poor self esteem, fears, concerns, challenging behaviours or personal crisis and other mental health barriers.
Workshop: 11am – onwards