Food writer Kelly Gibney describes her style as 'flavour-first whole foods'. She shares her recipe for a summer salad she calls a Yoga Bowl.
Its name is slightly tongue in cheek as she says she's the least pretentious person out there.
"But also when I do yoga or any kind of exercise eating like this helps extend that good feeling … You put in the effort to do some exercise then you go home and you want a plate of something that's gonna be the perfect partner to your good intentions.
"I'm just really into real foods, really delicious simple good food. I like everything, but I hate rubbish. I don't like a lot of processed foods or unnecessary ingredients."
The carrot, miso & ginger dressing will tie together whatever you have on hand to make a delicious salad.
You can skip roasting the carrots for the dressing – but the caramelised flavour they get is really good, she says.
"It's a great 'open the fridge and see what you have for a salad' kind of dressing. It'll make everything taste good."
It will last in the fridge for about 4 days. If it thickens up, you may need to thin it out with water.
You can use any whole grain in the salad, but Kelly uses quinoa cooked in stock – "it's just more delicious that way".
If you want to use kale as your leafy green, massaging it with oil makes all the difference, she says.
"If you try and eat it fresh off the stem it's awful. It's like rabbit food, it really is gonna make you quite miserable."
Squirt olive oil on it and sprinkle a little salt (which also helps break down the fibres).
Massage it for around 30 seconds and it will go softer, darker and glossier. Then finely slice and dress it.
Kelly's latest book is Wholehearted: Inspiring Real Food for Every Day