Y U M . | B R O O K E M E R E D I T H

{ I N S TA G R A M S E N S A T I ON ? PA S S I ON A T E ( W H O L E )

F O O D I E ? C H O C A H O L I C ? T H I S M O D E L T I C K S A L L T H E

R I G H T B O X E S }

Words Samantha Kirton

WHERE MODELS PLAY

Meet Brooke Meredith – model, whole food blogger and chocoholic. Not any

old chocoholic – think nutrient-dense, antioxidant-rich, superfood type of

chocoholic. A self-confessed health enthusiast with a passion for wellbeing,

Brooke is also a health coach in the making, varying her days between

fashion shoots, study and cooking up healthy treats.

Brooke’s website ‘A Conscious Collection’ stemmed from her love of cooking.

Her array of wholesome recipes, full of nutrients that nourish, heal and

satisfy, is testament to her desire to promote health among her followers.

With a ‘knowledge as power’ philosophy, stand back while this girl cooks

up a storm!

What is A Conscious Collection?

A Conscious Collection is a health and lifestyle blog created to inspire,

educate and support people to live a healthier lifestyle. It is home to

delicious, healthy recipes where I create, cook, style and photograph. I also

blog about health-related travels, publish influential guest interviews and

share a whole lot of positivity.

How did the idea for A Conscious Collection come about?

I started the blog to document my recipes. As more and more people around

me were asking for my recipes, I decided to make an online portal that was

easily accessible to those asking. With months of preparation and a handful

of angst, I went live and expanded from there. After weeks of brainstorming

possible names, I came up with ‘A Conscious Collection’ and felt this was a

perfect fit to providing a ‘collection’ of ‘conscious’ ways to leading a healthier

way of life.

What does a normal day look life for you?

My routine changes day to day, depending on my schedule.

Sometimes it’s super hectic with castings, meetings and shooting

and other days can be spent at home cooking, attending to

computer work and photographing my recipes. My line of work

in both modelling and the blog is quite demanding; there is never

a dull moment and I wouldn’t change it for the world.

What’s the best part about your ‘job’?

Besides eating delicious food every day and having the

opportunity to meet and be surrounded by amazing likeminded

people, it’s the feedback I get from the community around me.

Whenever someone emails me and thanks me for helping them

in one form or another, it’s especially humbling.

What does your diet look like?

My diet consists predominantly of whole foods and is primarily

plant based. I don’t eat gluten as I am intolerant and I limit

processed, refined foods and dairy. I occasionally eat meat and my

sugar comes from natural sources. I eat what I want, when I want

and I don’t count calories. When you eat right, your body will

thrive. I have found a balance that works best for my body and

most traditional meals I crave, I adapt to healthier alternatives.

I also believe in the 80/20 rule. I eat healthy, nourishing food 80

per cent of the time and the remaining 20 per cent is left open for

foods I love without any attachment of guilt.

How has being diagnosed gluten intolerant changed your life?

Words cannot describe how much this has impacted my life. In

a nutshell, it has given me more energy and less brain fog. I am

more productive and it’s opened my eyes to the amazing whole

food alternatives available to us. My skin has also improved and I

am all-round genuinely happier.

What’s your best go-to GF food?

I’m addicted to almond butter. Does that count?!

What’s your #1 health tip?

Be patient and trust the process. Change doesn’t happen overnight,

so making small changes, one at a time, is the best way to set you

up for long-term success. It also pays to remember that no two

people digest food the same. Eat right for YOU and be conscious

of how these foods cause your body to react. Combine healthy

eating with an enjoyable exercise routine and you’ll be well on

your way to achieving optimal health.

If you could change the world in one specific area, what would it look like?

Over 700 million people around the world don’t have access to

clean and safe drinking water. It’s such an alarming figure and

I really wish that everyone had access to such an important

resource, just as we do.

Where to from here?

I’m working on a couple of projects at the moment but can’t give

too much away. It’s been a dream of mine ever since I was a child

to have my own cookbook and everything I’m doing now will

hopefully help me move closer to this dream.

www.aconsciouscollection.com www.instagram.com/aconsciouscollection www.facebook.com/aconsciouscollectionblog

Y U M . | B R O O K E M E R E D I T H

A CONSCIOUS COLLECTION CHOCOHOLICS E-BOOK Available to download for $12.95 from

www.aconsciouscollection.com

Y U M . | D A N B A R R E T T

Y U M . | K I R R A W E S T W I C K

Y U M . | B R O O K E M E R E D I T H

Use a spiralizer, grater or peeler to prepare the zucchini

noodles. Set aside.

In a food processor, place the remaining ingredients with 1 tbs

of water to help mix. Pulse until a pesto is formed.

Mix into noodles and serve.

{ NOTE } You can eat the zucchini raw or steamed. I don’t often

like to use a microwave but it’s a great way to instantly heat

your noodles if you are wanting them warm. Simply add 1

tbs water to the bowl of zucchini and cover with cling wrap.

Pierce two holes with a fork and place in the microwave for

two minutes.

+ Serves 2 + Prep: 5 min. Cook: 10 min.

ZUCCHINI PESTO PASTA

{ I N G R E D I E N T S }

2 medium zucchinis

1 cup fresh basil

½ cup raw cashews

¼ cup olive oil

1 clove of garlic

pinch of sea salt

pinch of ground pepper

1 tbsp goats cheese

EGG FREE

GLUTENFREE

SOY FREE

SUGARFREE

PRESERVATIVEFREE

Y U M . | K I R R A W E S T W I C K

Y U M . | B R O O K E M E R E D I T H

Preheat the oven to 180°C.

Slice the eggplant in half length ways and score them with a

criss cross pattern.

Rub melted coconut oil on to the eggplants or spray with a

coconut oil spray for ease.

Place in the oven and bake for around 20 minutes until

eggplants are soft and cooked through.

Whilst eggplants are cooking, make the miso paste. Combine

the miso, vinegar, maple syrup and tahini in a bowl or jug

and mix well. Using a garlic press, squash the knob of ginger

allowing it to mince into the bowl. Mix in and add a touch of

water if the paste is too thick.

Once the eggplants are cooked, turn the oven off and change it

over to the grill function, on full heat.

Remove from the oven and spread a generous layer of the

miso paste on top, sprinkle with sesame seeds and chives and

place under the grill for 5-10 minutes until the miso has soaked

through and darkens on top.

+ Serves 4 (side dishes) + Prep: 5 min. Cook: 30 min.

GINGER MISO EGGPLANT

{ I N G R E D I E N T S }

2 eggplants

¼ cup sesame seeds

2 tbsp white miso paste

1 tbsp rice wine vinegar

1 knob fresh ginger

1½ tbsp pure maple syrup

1 tbsp tahini

chives, to garnish

coconut oil

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN SUGAR

FREE

Y U M . | K I R R A W E S T W I C K

Y U M . | B R O O K E M E R E D I T H

Mix all ingredients in a blender and set in the fridge for 5 hours or more.

For best results, refrigerate overnight.

For a peppermint mousse, add 1 tsp of spearmint flavouring.

+ Serves 2 + Prep: 5 min. Set: 5 hours or more. For best result, set overnight

CHOCOLATE MOUSSE { I N G R E D I E N T S }

400ml can of coconut cream

½ cup rice malt syrup

¼ tsp vanilla essence

½ cup cacao powder

EGG FREE

NUTFREE

GLUTENFREE

DAIRYFREE VEGAN SOY

FREESUGARFREE

PRESERVATIVEFREE

Y U M . | K I R R A W E S T W I C K

Y U M . | B R O O K E M E R E D I T H

Place all ingredients in a food processor and pulse until the ingredients are well combined and the mixture sticks together.

Roll into balls and store in the refrigerator.

+ Serves 18 + Prep: 20 min.

RAW CARROT CAKE BALLS

{ I N G R E D I E N T S }

1 cup pecans

1 cup pitted dates

1 cup desiccated coconut

1 tsp cinnamon

¼ tsp ground ginger

1 tbsp lemon juice

2 carrots, grated

pinch of vanilla bean powder or ½ tsp vanilla essence

pinch of sea salt

1 tbsp flaxseeds

1 tbsp tahini (I use hulled tahini as I personally prefer it)

1 tbsp rice malt syrup (or stevia )

EXTRAS TO ROLL

sesame seeds

desiccated coconut

EGG FREE

GLUTENFREE

DAIRYFREE VEGAN SOY

FREESUGARFREE

PRESERVATIVEFREE