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Try some of Rachael Finch’s favourite recipes

January 10, 2017

xhappy-healthy-strong-jpg-pagespeed-ic-uqqmyoi-xdIf your resolution for 2017 was to be inspired to start feeling amazing inside and out, Rachael Finch is here to help. Rachael is a lot of things – a model, a TV personality, a certified health coach and a mother, and in her first health and lifestyle book Rachael shares everything she’s learnt from all her roles. It’s split into three sections, Eat, Move and Mind, and her aim for the book is to help women achieve their own goals, whatever they may be, and feel peaceful, healthy and amazing each and every day.

You can read more of our take on her health and wellness book Happy Healthy Strong here!

Head here to start reading, or here to purchase a copy, and check out some of the recipes below!


Berry blast smoothie bowl

Serves 1

1/3 cup mixed berries

1/4 cup coconut yoghurt plus

1 tablespoon extra, to servep135-smoothie-bowl-min

1 pitted medjool date

2 tablespoons oats 

1 tablespoon plant protein

(e.g. hemp, pea or rice)

1/4 cup plant-based milk

1 teaspoon rice malt syrup


2–3 tablespoons fresh

berries or seasonal fruit of

choice, to serve

1 teaspoon shredded

coconut, to serve


Blend the berries, coconut yoghurt, date, oats, plant protein, plant-based milk, and rice malt syrup, if using, in a high-speed blender until thick and creamy. Add a splash more of the milk if you need a little more liquid.

Pour the thick smoothie into a bowl and top with the berries, extra coconut yoghurt and shredded coconut.

(from Eat 135)



Dukkha-crusted salmon with balsamic broccolini

Serves 2p153-salmon-min

1/4 cup dukkha

2 salmon fillets

1 tablespoon extra-virgin

olive oil

Balsamic broccolini

2 bunches broccolini,

around 10–12 stalks

1 tablespoon extra-virgin

olive oil

1 tablespoon balsamic


1/4 cup slivered almonds

Cut any thick-stemmed broccolini pieces down the middle lengthways to create thinner pieces so all the broccolini is around the same size. Heat a splash of the olive oil in a shallow wide-based saucepan over medium heat. Using tongs, add the broccolini, tossing it in the oil to coat it well. Continue cookingthe broccolini for 4–5 minutes, tossing it until the edges begin to turn golden brown. Set aside the pan.

Spread the dukkha on a plate and roll the salmon fillets in it to coat them well.

Heat another frying pan over medium-high heat. Drizzle the crusted salmon with a little of the olive oil and transfer it to the hot pan. Cook the salmon until the dukkha forms a nice crust and the salmon is cooked halfway through. (You can see it changing colour on the underside of the fillet.) Turn the fish and cook the other side.

When ready to serve, return the pan with the broccolini to the heat. Add the balsamic vinegar, slivered almonds and a little more of the olive oil to the broccolini, and heat through, tossing to coat well, for 1–2 minutes.

Serve the salmon with the balsamic broccolini on the side.


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