Kitchen Stories with Kath & Jade from @panaceas_pantry

It's time to meet Kath and Jade - the sisters behind the food account Panaceas Pantry.

These ladies are incredibly talented and creative when it comes to food. I can not get enough of what's on their plates - always perfect breakfasts, colourful raw treats and other exciting things.

These two will go far. That's for sure.


Hi Kath & Jade, tell us all a little bit about yourselves. 

Hi Ida, thanks so much for having us on your blog!

Jade & I are sisters from Melbourne. We grew up in a small town surrounded by an amazing forest, and I guess this is where our passion for nature and a wholesome way of life started.

We started our Instagram page @panaceaspantry roughly 9 months ago, to share our passion for wholesome, colourful plant-based foods, and to meet like minded souls (which, may we add, has been amazing).

We come from a family of 7, and still live in a very busy family household now.

Jade is a qualified Naturopath with a 10 month old bubba, and I, Kath, am a keen barista and manage a cafe. We have been lucky enough to travel quite a lot together, which is a a passion for the both of us. Our dream is to open a cafe, hopefully in the not too distant future.  

You two run an amazing Instagram account filled with the most mouth watering vegan food creations. When and how did you girls get into cooking? How about plant based foods?

Kath; We never really ate much meat growing up but I completely stopped eating meat in my early teens after watching one too many documentaries, which then progressed into a plant-based diet after I realised thats what my body thrived best on.

I never had much interest in cooking until a few years ago after living with Jade whilst she was studying, I probably have her to thank as it's now my biggest passion.

I never really made the connection (as silly as it might sound) that whatever I put into my body directly effected me so much - after creating some pretty bad habits in my late teens I soon learnt I needed to change my lifestyle & I guess this is where my interest in wholesome cooking started. 

Jade; For me, my interest really started while studying to be a naturopath and living out of home. I was learning so much about food and nutrition and really needed to put all that knowledge into something solid. Now it's a total obsession, and I spend more time in my kitchen than not. Haha. 

Name three must haves in your kitchen. 

Ahh! Only 3, thats so hard, there are so many.

  1. Bananas
  2. Blender/nutrabullet
  3. Avocado

Breakfast, lunch or dinner? Why? 

Breakfast! Whats not to love about breakfast?

Firstly, you can have breakfast at any time of the day. It's usually our lightest, freshest, most colourful meal of the day filled with delicious fruits, giving us the energy to power through the day.

It's so easy to change up what your having for breakfast - a smoothie, granola, musli, chia pudding, bircher, fruit salad, pancakes, scrambled tofu- the list could go on, and on, and on. 

Would you like to share a favourite breakfast recipe? 

Sure! Here's one of our absolute fav's, which is a regular on our breakfast menu:

 

Vanilla Chia Breakfast Bowl

with Blackberry Coconut Sauce & Wildflowers

vegan ● rfsf


1/4 cup chia seeds

1/2 cup coconut water

1/2 cup coconut yoghurt

1 tsp pure vanilla extract

1 tbsp coconut nectar or rice malt syrup

 

Stand all ingredients together in a bowl for 5 minutes, stirring occasionally.

 

Blackberry sauce:

1/4 cup frozen blackberries, defrosted

2 tbsp coconut yoghurt

1 tsp lemon juice

1 tsp acai powder (optional)

 


  1. Mash berries until smooth, add coconut yoghurt, acai and lemon juice and stir until smooth.

  2. Place both mixes into a serving bowl, and ripple together. Top with seasonal fruit and enjoy.

Note - we topped ours with wild edible flowers (heartsease and wild violets), but only recommend doing the same if you are sure you can correctly identify edible wild flowers. 

What would your perfect food day look like? 

Oooh! Good question. Ok, here goes.

Breakfast would likely be a big fresh juice with ginger & lemon to kick start my digestive system, accompanied by some rawnola (raw granola) or bircher with lots of coconut yoghurt, stewed rhubarb, fresh berries, banana, passionfruit (ahhh I'm salivating just thinking about it!).

For lunch it would have to be a big flavourbomb of a salad, something super fresh & light but packing a big punch. I had the most amazing raw papaya salad once, and I have never forgotten it. Raw papaya with a spicy chilli, gingery, lemony dressing - Yuuuuuumy!

Dinner would be Mexican. I love Mexican because its so fresh, has pretty much all of my favourite things & is seriously just the bomb. Dessert would be a luscious raw cake or coconut ice cream. 

You live in Melbourne. Which places/cafes/restaurants/food shops must one visit while in town? Feel free to share your hidden gems. 

Melbourne is literally a foodies dream - we are so, so spoilt. Heres just a few of our favs.

Our local in The General Food Store in Emerald, serving up the most amazing chai you will ever set your lips on.

In Melbourne you want to try out; the Veggie Bar, Yong's Green Foodthe Tofu Shop, Shokiku, Cafe Azul, Sisters of Soul, Shakahari and Mister Nice Guy's Bakeshop, just to name a few.

We all have a sweet tooth, don't we? What do you prefer to have when you need that sweet kick? 

Kath; Absolutely! We love desserts, as you'll be able to see from our Instagram feed... My favourite sweet treat is usually some kind of raw cake or raw/dark chocolate. 

Jade; I love a square (or 4) of raw chocolate, banana/coconut ice cream or a raw cake of some sort - my newest crush is raw cookies. 

We'd love to share our Blueberry, Maqui, White Chocolate Cheesecake recipe with you guys:

 

Blackberry Maqui & White Chocolate Cheesecake

vegan ● rfsf ● gf


Base

3/4 cup almonds

3/4 cup shredded coconut

1/3 cup buckinis

3/4 cup medjool dates

3 tsp rice malt syrup

pinch himalayan sea salt


  1. Add the almonds, coconut and buckinis to a food processor. Pulse until fine crumbs form, Add the remaining ingredients and pulse until uniform and the mix is sticking together.

  2. Press the base into individual cheesecake pans, or, if making one large cake, into a large cake base.

  3. Set in the fridge.


Blueberry Maqui Layer

1 1/2 cup cashews, soaked for 4 hours

1/3 cup rice malt syrup

3 Tbsp cacao butter, grated and melted double boiler style

1 1/2 Tbsp maqui

3/4cup frozen blueberries

1/4 cup + 1 tbsp full fat coconut milk

1 1/2 tsp vanilla paste


  1. Drain the cashews, then rinse well under running water

  2. Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.

  3. Add melted cacao butter and maqui, blending for a further 1 minute on high

  4. Pour mixture into moulds, reserving around 1/3 of the mixture if you wish to pipe on top (as we have done- see photos) 

  5. Set in the freezer


 

White Chocolate Layer

1 cup cashews

1/4  cup rice malt syrup

55g cacao butter, grated and melted double boiler style

1/4 tsp vanilla extract

4 tbsp full fat coconut milk

2 tsp fresh lemon juice


  1. Drain the cashews, then rinse well under running water

  2. Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.

  3. Add melted cacao butter and blend for a further 1 minute on high

  4. Pour mixture into moulds

  5. Set in the freezer.

Allow the cakes to set in the freezer for at least 2 hours. If doing the piping on top, remove from the freezer, pipe remaining mixture on and allow 30 minutes between the freezer and eating. 


Besides being creative in the kitchen is there anything else you girls love to do? Alone or together. 

Kath; Of course! To be honest, I am a lover of the little things in life. Being outdoors, enjoying the sunshine, spending time with family & friends, travelling, reading,  yoga, good food, nature, those sorts of things. 

Jade; Ah, this is a good question - I think it's so important to make time for your passions, and I am trying to do that more at the moment. Lets see. I am an avid reader of pretty much anything I can get my hands on. I love to work in my vegetable garden when I can. I enjoy drawing, craft or anything where I can be creative, but defiantly don't make enough time for it, and my ultimate down time is spent doing yoga, meditation, bush walking or listening to music; blues, jazz, folk or some old school rock. 

You two are obviously very inspiring women. Where do you get your cooking inspiration from? Any specific foodies out there that inspire you? 

You are too kind - thank you, sweets.

To be honest we get inspiration from everything around us.

It's pretty hard for us to go out without being inspired - we are always thinking about how we can re-create something, how to make it healthy or veganify it, pretty much we are always thinking about what we want to eat, drink or create next...

We draw inspiration from different cultures and traditions, from places we go, people we meet, nature, cookbooks, everything. 

Specifically, there are a few blogs/fellow Instagrammers that we absolutely love. My New RootsOh She GlowsThis Rawsome Vegan LifeEllen Charlotte MarieTaline GabrielBlendloveLiveloverawSadhana Kitchen, the list could go forever. 


Follow Kath & Jade:

Instagram: @panaceas_pantry