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Intuitive Food Design

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Byron Bay, NSW
Intuitive Food Design

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Healing through feeling 💗 Recipes & Foodgasms to Awaken. I grow food and make Love. Certified Organic, Regenerative Living in Byron Bay, Australia

I help people heal the heart and the mind so the body follows. Certified Health Coach, Intuitive Food Designer, Recipe Developer, Gut Health & Fermentation, Qi Gong, Reiki Master, Theta Healer® and Farmer �

Why do I cover so many areas? Mastering the physical, mental, emotional & spiritual body for whole being wellness is my mission. Ignite the journey to your highest potential through food, feelings & focus. All recipes are based on whole foods grown and raised on my farm. They're gluten free and refined sugar free focusing on maximising the potential of food.

04/11/2026

Aging our very first Bưởi Năm Roi Pomelo on the farm Conscious Ground Australia 😍 for 7 weeks!

Traditionally in Vietnam Pomelo is never eaten fresh off the tree, aging for at least a month even up to 6 months (definitely will try next season when we have more!). The aging process allows the acidity to balance and the vesicles to condense their sweetness.

I meant to age it just for a month to test it out however forgot after my travels so this is close to 2 months of aging! The outside skin was dehydrated while the inside fruit was bursting with juiciness 😋

I love eating it as is but one of my favorite ways to eat pomelo is in a fragrant salad, mixed with fresh diced mango, Thai basil, mint, shiso, toasted nuts and dressed in a light sweet, salty and tangy fish sauce 😍 let me know if you want the recipe! 🙌

21/10/2026

24 second highlight of my day on the farm 👩‍🌾

Wednesday is harvest day for the market 🌱 then following up on our Rosellas that hatched in an old fence post - while cute it’s alarming to know how depleted our local natural habitat is for Native wildlife, that the safest option they had was a fence post and why we have been putting up over 100 nest boxes on our farm while our trees continue to age in the hope of forming natural hollows in the years to come. Watching the team move cows 🐄 Maintaining our citrus trees… 🍋 and a few other things including eating our first Pomelo on the farm 😍 every moment is another highlight of living my best life, with the best humans around me.

12/10/2026

Come eat with me in the South Of France 🇫🇷 in a small country town called Nans Les Pins (excuse my Australian Vietnamese pronunciations 😅) during the Autumn months where quince, fig, juniper berries and apple trees are fruiting 🍏muscatel grapes are dripping from the vines 🍇and the fields are full of wild medicinal herbs like yarrow and red clover .enprovence ☘️

I met with local food producers including the local goat farmer with the most delicious selection of goat cheeses 🧀 🐐the local bakery with the crustiest baguettes and delicious pastries 🥐 ate some of the freshest oysters 🦪 .gagnot olives and tasted the most joyous lavender cookies proudly home baked by Elisabeth

The local farmers market is always at the top of my list when I travel. It’s where food and passion overcome language barriers and a true taste and connection to the local culture can be experienced. It also supports the local farmers and artisans to keep producing traditional foods, encourage younger generations to continue their family traditions and enabling food to be shared with love, wisdom & integrity. Now more than ever is the time to get connected with the local food community whereever you are, to place the power over food and health in your hands. As a farmer myself, the future of food isn’t just about what we grow. It’s about what we leave behind and what we choose to support for our future generations to come 💗

09/10/2026

Not sure if eating is a hobby either 😂😂

07/10/2026

It’s Jabuticaba season! Aka Brazilian tree grapes a burst of tropical grape flavour with a thick tannin rich muscatel like skin! 😍

They’ll be bursting off the tree next week!

Native to Brazil, jabuticaba is a nutrient rich fruit packed with vitamin C, fibre and powerful antioxidants, particularly in its deep purple skin.

A boost for immune health, healthy digestion and protect the body’s cells from oxidative stress.

The skin contains one the highest concentration of antioxidants, so jabuticaba is best enjoyed whole, with the skin on 🍇😍

07/10/2026

Beauty Drink Flashback that blew up my account 😍 you all loved it so much and it’s been a year since I shared this recipe 🍵

This childhood dessert that doubles as a beauty drink - unknown to me how we ate our skin and collagen foods blew my account up a year ago so I’m celebrating a year since I made this drink with my mom 😍 and in case you just joined in the last year Welcome! you’ll find childhood recipes re-adapted from my Vietnamese home, eating, moving, loving and living for health, life on our organic farm, my travels and inspirations.

New Blinged Up Beauty Drink Recipe 🌹🌼
Ingredients:
- 1 whole dried tremella (soaked overnight then cut into small pieces core removed)
- 1/4 cup peach gum (soaked in 1.5 L water overnight - rinsed and remove debris)
- 1.5 cup dried Jujube
- 1-2 cups dried Longan
- 1/2 cup goji berries (pending desired level of natural sweetness)
- 2 Tbsp basil seeds soaked in 300ml water
- Optional Chysanthemum and Rose Bud or Petals to steep
- Optional sweetener (I don’t use any, traditionally made with palm sugar)

Method:
- Add trimmed tremella, soaked cleaned peach gum and jujube to 3.5L water in a pot and bring to a simmer for 45 mins
- Turn off the stove to allow the pot to cool, add chrysanthemum and rose tea in a tea strainer or bags (so you can remove them after steeping for 30 minutes)
- Add dried longans and goji berries after removing the tea
- Then transfer to the fridge to cool and serve chilled (can also be eaten warm)
- Soak the basil seeds when ready to served
- Store in a glass jar in fridge for up to 7 days (using clean utensils)
- I like to store them in individual glass jars as a grab and go

This makes a really big batch which you can halve if you have a smaller family or solo 🙌

05/10/2026

Growing up in a Vietnamese home, we were eating our skincare long before skincare became an industry 🍙🍙

Seaweed wasn’t a superfood or a beauty trend. It was just food. Even dessert, including the beauty drink I’ve shared in a previous post 🍵

So when Dr Pia from PhycoHealth reached out to send me their Australian seaweed skincare, I was intrigued.

Especially because there was no obligation to post. I rarely accept products as I only share what I actually use or love, so that kind of confidence got my attention.

Then I discovered the science. Dr Pia’s background in Australian seaweed research, their own cultivation, processing and skincare developed from that work.

Nature had the ingredient. Science found a way to use it. Seaweed was part of my diet, nourishing me from the inside growing up.

Now I’m discovering what Australian marine science can do with it from the outside (and they also have a gut supplement I have been trying!)

Already, my skin feels incredibly clean and nourished 🥰

30/09/2026

Argh! My previous video had a glitch and froze - resharing the steps to my fresh coconut milk with Whole Green Coconut! 🌴🌴

I was in Bali, the land of coconuts, trying to find fresh coconut milk for my matcha. But all I could find was packaged coconut milk with extra ingredients that don’t belong in coconut milk! 🌴🌴

Make it with just 1 ingredient - a fresh green coconut! Simply blend the coconut water and coconut flesh, strain and it’s ready. You can thin it out with some water if the coconut is a little more mature. It’s my favourite way to make fresh coconut milk and so delicious 😍😍

I found it surprising that my local hosts don’t make coconut milk this way and now go for the convenience of packaged milk! Happy to have converted them! 😍😍

28/09/2026

I have been caring for my husband on his stroke recovery over the last year and a half, and as deep in the love and care for him, I have equally given this to myself, knowing in my wholeness when I return, he can heal so much more and that I can be more whole as a wife, mum and human. It was like the universe giving me a last push to learn about my priorities.

I’ve found the power in prioritizing myself in order to care for others on a level I’ve not ever known before. Just clarity.

I’ve returned home from my walk, meeting so many parts of me on the way, ready to meet my love and home so much deeper than I was able to before.

So grateful for all the beauty along the way 🌿 and to my walking partner Chrystal 🙏❤️🍇

Mary Magadalene Walk from Saint Marie de La Mer to Saint Baume 🇫🇷

walk

02/09/2026

I was in Bali, the land of coconuts, trying to find fresh coconut milk for my matcha. But all I could find was packaged coconut milk with extra ingredients that don’t belong in coconut milk! 🌴🌴

So I made my own with just 1 ingredient - a fresh green coconut! Simply blend the coconut water and coconut flesh, strain and it’s ready. You can thin it out with some water if the coconut is a little more mature. It’s my favourite way to make fresh coconut milk and so delicious 😍😍

I found it surprising that my local hosts don’t make coconut milk this way and now go for the convenience of packaged milk! Happy to have converted them! 😍😍

Address

Byron Bay, NSW
2482

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+61408669673

Website

http://www.intuitivefooddesign.com/

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