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Tagged "vegan"

Glowing Goddess Green Smoothie Bowl

Posted by Lolita Walters on

One of the best things about a blended meal is how many beauty-boosting nutrients you can fit into it! At Edible Beauty, we are huge believers in the concept of illuminating our natural beauty from the inside out, by nourishing our skin through what we consume and what we apply to it. The key across both: harnessing nature's healing, anti-ageing and glow-enhancing botanicals, superfoods, herbs, beneficial fats and antioxidants. 

This Glowing Goddess Green Smoothie Bowl is a delicious, skin-loving way to start your day off, bursting with beauty and wellness promoting ingredients to support natural energy, collagen production and a clear, radiant complexion.

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Crunchy Kale & Red Cabbage Skin Sensation Salad

Posted by Anna Mitsios on

This is a hearty salad which is very easy to prepare and combines several liver-loving and skin-loving ingredients. I am not sure about you, but I love my salads with a bit of crunch which this salad is not short on! The texture of the salad with the kale, carrot and walnuts makes it a delight to eat.


Refer to our Inside Out Beauty E-Book for more delicious skin loving recipes and more information on our 30 Day Beauty Challenge.

Inside Out Beauty Benefits
  • Kale is an extraordinary vegetable and among the most nutrient dense of all foods. It is an abundant source of calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein.
  • Red Cabbage is rich in skin loving phytochemicals, fibre and beta carotene which gives it its red hue. Studies have shown that eating foods from the cruciferous family such as cabbage, and kale speeds the liver’s ability to detoxify ingested toxins.
  • Walnuts are one of the most beneficial nuts to eat for the skin as they have a high level of Omega 3s relative to Omega 6s. This means they provide more beauty benefits- strengthening the membranes of your skin cells, locking in moisture and nutrients that keep it plump and glowing.
This salad provides you with 3 serves of Detox Essentials, 2 serves of Collagen-Boosting Foods and 2 serves of Essential Fatty Acids if you are participating in our Edible Beauty Inside Out Challenge.

Makes 2 serves
  • 1/4 medium red cabbage or ½ small red cabbage -Detox Essential
  • 1 bunch kale, de-stemmed - Detox Essential
  • 1 teaspoon Himalayan salt
  • 1 carrot grated
  • 1/4 of a cup of chopped walnuts - Essential Fatty Acid
  • 1 clove of fresh garlic -Collagen-Boosting Food
  • 1/4 cup olive oil
  • 2 tablespoons of flaxseed oil - Essential Fatty Acid
  • 2 teaspoons turmeric powder - Detox Essential
  • 1/4 teaspoon freshly ground pepper
  • 1 cup chickpeas, optional -  Collagen-Boosting Food


  • Finely chop red cabbage. Chiffonade the kale into very thin ribbons. Sprinkle cabbage and kale with salt and one tablespoon of olive oil. Massage well for a few minutes, to soften. The mixture should take on a “cooked”, broken-down appearance. Add carrots and walnuts.
  • To make dressing combine all ingredients in blender until creamy. Pour on to salad. Let sit for an hour, stirring once or twice. Add chickpeas at the end if desired. This will keep for two days and should be enough for two meals.
Anna’s Tips
  • If you have difficulty finely chopping cabbage pop it into a blender very quickly!
  • De-stemming and massaging your kale with a bit of salt makes it more absorbable.
  • To boost your nutrient uptake from your nuts, try to soak them in a jar of filtered water with a teaspoon of apple cider vinegar overnight. Discard the water in the morning, rinse the nuts and leave in a glass jar in your fridge.
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Skin Plumping Vegan Pho Recipe

Posted by Anna Mitsios on

A soothing, warming and nourishing soup is such a treat and takes the bite out of chilli winter nights. This recipe ticks all boxes, and is a staple dinner for me! You will want to make this one over and over again.

As a naturopath I often come across patients who are unable to tolerate bone broth due to high amines which are created when bones/meat are cooked for a long period of time or due to their choice of being vegan. This prompted me to create a vegan pho recipe which was rich in flavour as well as collagen boosting nutrients in addition to being low on the Glycaemic Index scale. The vegetable broth has a beautiful sweet overtone from the cinnamon and star anise, which when combined with the texture of the shitake and saltiness of the tempeh becomes a sensual delight.

The skin plumping properties of this pho recipe come from a few of the key ingredients which I describe briefly below. If you are going to alter this recipe be sure to keep these skin loving foods in the soup!

  • Tempeh Fermented soy products (such as natto and tempeh) are not tarnished with the same brush as their non-fermented soy counterparts. This is because fermentation changes the structure of soy such that its nutrient and anti-oxidant value is enhanced, and nutrient blocking minerals such as phytic acid are reduced. The presence of genestein, a natural plant hormone in tempeh enhances the production of collagen which gives skin its strength and elasticity.
  • Cabbage Cabbage is one of the most well known foods containing collagen boosting nutrients.  The presence of antioxidants and phytonutrients like lutenin, thiocyanates, zeaxanthin and sulforaphane boost skin hydration and elasticity.
  • Carrots Carrots and all root vegetables are a wonderful source of beta carotene, the precursor to Vitamin A. Vitamin A helps to increase collagen production and slows the breakdown of collagen and elastin that causes skin ageing.
  • Red Capsicum Red capsicum is rich in vitamin C which is critical for the synthesis of collagen.

Serves 4 to 6


  • 6 cups of vegetable broth
  • 2 onions, peeled and halved
  • 4-5 whole carrots, chopped
  • 4 garlic cloves, peel on and smashed
  • 2-3 whole cinnamon sticks
  • 1 star anise
  • 2 tablespoons coconut aminos or tamari


  • 1 cup tempeh, sliced into thin strips
  • 1 cup sautéed shitake mushrooms
  • 1/2 leek finely chopped
  • 500 grams zucchini, spiralised or 1 packet of Shiritaki noodles
  • 1/2 red capsicum, julienned
  • 1/2 Chinese cabbage, thinly sliced
  • 1 cup bean sprouts
  • 4 shallots, chopped finely
  • ½ cup chopped coriander
  • ½ cup Thai basil leaves


      1. In a large stock pot, add in vegetable broth, onion, carrots, garlic cloves, cinnamon sticks and coconut aminos (or tamari).
      2. Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.
      3. Prepare your toppings. Sauté the leek, mushrooms and tempeh in a small amount of oil and season with tamari, coconut aminos or just Himalayan salt.
      4. Roughly chop the fresh herbs.
      5. If using shirataki noodles, place in hot water according to packet instructions. If using zucchini, place zucchini into sprialiser and spiralise into noodles. Set aside.
      6. Strain the broth and discard the solids. Return the broth to the stove to keep warm.
      7. In four soup bowls, prepare each serving by adding in zucchini (or shirataki) noodles to the bottom.
      8. Top with pho broth and add in tempeh/mushroom mix.
      9. Top each bowl with desired amount of herbs, vegetables, and coconut aminos or tamari and roasted cashews or peanuts  (optional).
      10. Serve immediately.


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      Green Goddess Balls by Earth to Table, Julie Mitsios

      Posted by Anna Mitsios on

      These treats are balls of goodness. What we truly love about them is that they are naturally sweetened with goji berries and stevia which makes them very low glycaemic index. They also provide an abundance of healthy fats, anti-oxidants and fibre which means you can enjoy one or two of these daily without any guilt!


      Inside Out Beauty Benefits
      • Hemp Seeds are the “perfect protein” not only containing all 20 amino acids, but also each of the nine essential amino acids that our bodies cannot produce. They are rich in soluble and un-soluble fibre which naturally cleanses the colon and reduces sugar cravings. Hemp seeds also have the perfect Omega 6 to Omega 3 ratio making them wonderful for soothing inflammatory skin conditions.
      • Goji berries are an abundant source of beta carotene which helps to promote healthy skin.
      • Cinnamon is super rich in antioxidants and has a blood sugar lowering effect making it perfect for fighting insulin resistance.

      Makes 8 balls
      1/2 cup sunflower seeds (activated if possible)
      1/2 cup hemp seeds
      1/2 cup raw carob powder or cacao for a chocolate version
      1/4 cup goji berries
      3 tablespoons spirulina
      3 tablespoons tahini
      1 tablespoon cinnamon
      1/4 tsp stevia powder
      1/2 cup goji
      1/4 cup desiccated coconut

      • Place everything in a food processor and blend till well incorporated and the mixture comes together to form nice, round balls.
      • Place mix in a bowl and form into balls.
      • Blitz the goji berries and coconut in a small spice grinder.
      • Coat the balls with the coating and refrigerate for 30 minutes until firm.
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      Butterfly Pea Blueberry Chia Parfait

      Posted by Anna Mitsios on

      Finding new and easy breakfast ideas can be challenging! I am constantly looking at ways to incorporate fibre, antioxidants and taste for breakfast ideas that get the thumbs up. One of my favourite foods which I also prescribe as a “skin food” supplement is the humble chia seed. Chia seeds are a game changer when it comes to getting back your skin glow. Chia seeds are abundant in fibre which removes excess oestrogen and toxins (along with cholesterol if that is an issue) AND they are one of the best ways to get your bowel motions regular again. The below parfait includes blueberries and the Edible Beauty No.10 Butterfly Balancing Blue tea which adds antioxidants and a beautiful colour to the tea. You can prepare the chia gel a day or two ahead and keep it in the fridge and just blend the parfait ingredients before you are ready to gulp this one down for breakfast or dessert.



      Serves 2


      For Chia Gel

      • 4 Tablespoons chia seeds
      • ¾ cup almond or coconut milk
      • 2 drops stevia
      • Vanilla from 1 Vanilla Bean, scraped

      Blueberry Parfait Layer

      • 1 cup frozen blueberries
      • ¼ cup Balancing Butterfly Blue Tea


      Coconut Layer

      • ¼ cup coconut yoghurt
      • 1 Tablespoon Balancing Butterfly Blue Tea (cooled)


      To Serve

      • ½ cup of blueberries (fresh)
      • ¼ cup shredded coconut
      • ¼ cup shredded almond flakes



      • Brew 1 cup of Balancing Butterfly Blue Tea and let it chill in the fridge
      • Make chia gel by combining chia seeds, milk, stevia and vanilla beans in a glass bowl. Place in the refrigerator for a minimum of 2 hours or overnight.
      • Prepare blueberry layer by combining frozen blueberries and tea in a blender.
      • Mix coconut yoghurt and Balancing Butterfly Blue Tea in a glass bowl.
      • When ready to serve, give the chia gel a stir. Take a clear parfait glass and layer chia gel, blueberry parfait and coconut layer in this order. Before repeating with more chia gel, sprinkle a layer of fresh blueberries, shredded coconut and almond flakes. Repeat with a layer of chia gel, blueberry parfait and coconut yoghurt. Top with blueberries and shredded almond flakes.
      • Serve chilled.
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