After growing up with major allergies, this intrepid chef set her sights on transforming healthy eating from an antisocial diet into an enviable lifestyle. From developing menus for restaurants to launching her own Conscious Cooking workshops, she's starting a revolution
Follow Storm on Instagram @consciouscookingcpt and join her live food demonstrations and
masterclasses.
Head to one of the restaurants on Storm’s consulting CV: Juvenate in Stellenbosch, Cure Bar at We are Egg in Cavendish Square, Organic Zone in Lakeside, Homage in Cape Town and Orchard on Long.
Favourite smell
I really like turmeric. It’s very grounding. When you boil it with ginger, cardamom, vanilla and cinnamon, it’s the
most insanely beautiful sweet, earthy smell.
I love Woolies’ Medjool dates. I like to make peanut butter- or cashew butter-filled dates. Remove the stone, then fill with no-sugar, no-salt peanut butter, sprinkle with Himalayan salt and freeze. You can even dip them in raw chocolate. We all want snacks and comfort food – we’re all human. Restriction is the
wrong mentality.
Treat
Underrated ingredient
We all want soya sauce in our life, but if you can’t handle soya, coconut liquid aminos is a great replacement. It’s slightly sweeter, but it has the saltiness of soya, and is wheat
and soya-free.
Midweek meal
A grain-free green goddess pasta with kale, marrows, basil and lemon pesto – all grown
in our organic garden – and pea or pulse pasta. I add Woolies’ chevin – I’m not totally plant-based – and make a creamy pesto pasta and top it with sunflower sprouts.