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Sweet Potato–Turmeric Miso Soup
image credit: Laura Murray (from bon appétit ) 

image credit: Laura Murray (from bon appétit ) 

This recipe is adapted from bon appétit, I've made it a little easier replacing with items more readily available in Australia ad changed up the method a little. 

Tip: Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.


TIME: 15 MINS prep / 45 MINS + cooking


  • 1 medium sweet potato
  • *Dashi powder (if you can't find straight-up Kombu at you local asian grocer - which i couldn't) 
  • bonito flakes (about 1½ packed cups)
  • 1 1/2 cans coconut milk (use all 2 if you feel the soup is too thick)
  • ¼ cup white miso
  • 1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric
  • 2+ tablespoon fresh lime juice to taste
  • Toasted coconut flakes, crushed salted, roasted peanuts, and chilli oil (for serving)

*For vegan dashi - use a broth of shiitake mushroom & mushroom stock cube (available from fancy grocers or delis)



Preheat oven to 230 Celsius. Peel the sweet potato then several times with a fork or sharp knife. Roast potato in alfoil for 35–45 minutes. Take out and Let cool. 

Meanwhile, make 4 cups of dashi in a large pot. If using Dashi stock just add water, bring to a gentle boil. 

(if making vegan version - soak several dried shiitake for 15 mins in 2 cups of water, then add to 2 cups of prepared mushroom stock (2 stock cubes to 2 cups of boiling water) - keeping the shiitake and the shiitake stock but being careful not to pour in any sediment left at the bottom of the shiitake broth (just leave the last of the broth behind)

(For non-vegan only) add bonito flakes to the dashi and stir once to submerge them. Reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). 

Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chilli oil.


Green Lentil Soup with Leeks
image credit:  Everything I Want To Eat  cookbook

image credit: Everything I Want To Eat cookbook

This recipe is adapted from Jessica Koslow's Everything I Want to Eat cookbook (which I'm kinda in love with).

If you want to sprout your lentils, you'll need to start that a few days ahead of time, otherwise, you'll just need to soak them first and cook them longer. 


TIME: 40 MINS prep / 1+ cooking


- 1 cup of Puy green lentils

- 3 tablespoons of evoo

- about 3 large shallot onions

- 1/2 cup or so of fresh fennel (about half a fennel bulb)

- 1 small parsnip 

- 2 stalks of celery

- 1-2 leeks - washed well then finely chopped

- 1-2 spring onions - washed well then finely chopped

- 1 cup or so of spinach, silverbeet or Chinese broccoli (i used Chinese broccoli from my local asian grocer) chopped

- 1/2 lemon

- 1/2 cup of fresh dill

- salt to taste



So either you decided use sprouted lentils or dried. If dried, put them in a bowl and cover with boiling water. Soak for 10 minutes then drain.

Boil the lentils in the large pot with 3 cups of water and 3/4 tablespoon of salt. Simmer gently for 10 mins if sprouted, or 20 if not. 

While the lentils cooking you can either hand chop your shallots, fennel, parsnip and celery - or - if you have a food processor - hey presto! chop them all together - just not too fine. FYI- if you use the processor don't bother washing it yet - we can use it again shortly for the leek and spring onion green puree.

Heat a large pan to medium heat, add oil and shallot, fennel, parsnip, celery and 3/4 teaspoon of salt. Cook, stirring often until the vegetables are soft but not browned. Approx 5mins.

Then add the shallot vegetable mix to the lentil pot. Remove from heat and let the flavours meld while you make the leek and spring onion puree. 

Bring a small pot of salted water to the boil. Drop in the leeks and spring onions - just o blanch them - approx 30 seconds. Drain and pop them on plate and put into the freezer to cool for 2 minutes. Then, place them into the food processor (or use the knife to chop finely if you don't have a processor) and puree, adding a little cold water as needed. 

To serve, heat the lentil soup to a gentle boil, stir in your chopped spinach, (or silverbeet or Chinese broccoli), just to let it wilt a little. Taste and add salt if needed. 

Stir in your green leek and spring onion puree - hopefully it's nice and bright! And a big squeeze of lemon juice. 

Ladle into bowls and garnish with dill. 


Smokey Chickpea Stew
image credit:  Everything I Want To Eat  cookbook

image credit: Everything I Want To Eat cookbook

This recipe is adapted from Jessica Koslow's Everything I Want to Eat cookbook (which I'm kinda in love with).

I soaked dried chickpeas overnight, but I haven't tried with canned chickpeas. It's not hard, it's just a matter of thinking ahead. 


TIME: 30 MINS prep / 2+ cooking


- 2 cups of dried chickpeas

- 3 tablespoons of evoo

- 2 small brown onions finely diced

- 2-6 garlic cloves (depending how large and how much you like garlic) finely sliced

- 2 thumbs size knob of ginger, peeled and finely grated

- pinch of ground cinnamon

- 2 teaspoons smoked paprika

- 1 can of diced tomatoes (drained but keep the liquid to the side)

- 1 small can of tomato paste

- salt to taste 

- silverbeet - stems removed, leaves washed and finely sliced

- parsley - leaves picked and chopped for garnish

optional - feta / crispy bacon / aioli to serve + a big-ass baguette with butter! 



Soak your chickpeas overnight in a large bowl with enough lukewarm water to cover them by a few inches, plus 3 tablespoons of salt

Next day, drain and rinse the chickpeas and put them in a large pot to make the soup in.

Add 2 teaspoons of salt and 1.5L of fresh water. Bring to the boil then reduce and let simmer gently for 60mins until the chickpeas are soft and cooked all the way though.

Return the empty pot to the stove and add the oil, onions and 1/2 teaspoon of salt, cooked over a medium heat stirring occasionally, until the onion softens, about 2 mins. 

Add the garlic, ginger, cinnamon and paprika - let sizzle for a moment then add the tomatoes. Cook for a few minutes, stirring only every now and then - you want the tomatoes to brown and stick a little to the pot to create more flavour - scrape it up and let it stick again a few times. 

Add the chickpeas and their liquid back in. If there's not too much chickpea water, you might want to now choose to add another 1/2-1 cup of water and the tomato juices to make the stew soupier! I now add the tomato paste to intensify the richness. 

Let the stew now bubble away gently for 5 or so minutes. Then, using a slotted spoon, scoop out about half of the chickpeas and but them into a bowl or jug and smash them with a potato masher, fork, or hand-held blender to get a creamy chickpea mash.

Return to the chickpea mash to the pot. Stir in. Taste. Add more paprika or salt if you like at this point. 

To serve, top the silverbeet over the hot soup to help it cook down a little. 

Add feta, or crispy bacon you cleverly cooked while the soup was bubbling away. 

Sprinkle over parsley and dip in your baguette slathered in butter. 


Tassie Toast
tassie toast rotated.jpg

Having just made my very first voyage to Tasmania (I know, right, first! Crazy that I’ve been to Iceland twice and never Tassie), I digress, my mission was to taste as much of all the amazing produce I’d been told so much about, as I could.

From fine dining to simple home cooked meals, each had its highlights. One particular dish, concocted by Yes, Joy’s wingman (aka my husband Brian) was a simple lunch I’ll now refer to as ‘Tassie Toast’.

We had the pleasure of staying at a lovely Airbnb in Cygnet (just south of Huonville) with a charming vegetable patch we were able to help ourselves to, and where the cherry tomatoes, potatoes, and rosemary from this recipe came from – but – if you can’t fetch them fresh from the dirt in your backyard, go dig a patch immediately! Or, you know, go to the market.




- 4 slices of good bread – sourdough or similar

- 3-4 small potatoes

- A handful of cherry tomatoes

- Few sprigs of rosemary

- Salmon pate (we used Harris Smokehouse available at the Standard Market, or make your own from cream cheese and smoked salmon – google it!)

- Pure cream

- Butter

- S&P to taste


Chop potatoes into 1-2cm pieces or rounds pending size, par-boil for 5mins or until you can easily stick the blunt side of a knife into

While potatoes are boiling, chop your tomatoes in half and heat a small fry pan with butter

Drain potatoes, shake in the pot to roughen exterior and add to the buttery pan with rosemary. Once potatoes are beginning to brown add tomatoes, salt, pepper and stir occasionally until all softened and browned and buttery, add a few dashes of cream if you are feeling extra extravagant, stir, then let bubble away for a minute or two

Now toast your good bread (or have fresh if you prefer)

Spread salmon pate thickly over your toast

Top with potato-tomato mixture


Green Pistou x Goats Curd Dip
image credit: Lila Theodoros

image credit: Lila Theodoros

In a recent effort to not waste, I found myself in the Yes, Joy kitchen with leftover a green pistou (fancy word for pesto) dressing from a salad made the previous day.

I was also fortunate enough to have some goats curd in the fridge too. When it came to needing a selection of dips for a grazing platter - this concoction was born. And this recipe is at the request of a lovely individual who enjoyed it! :)

Don’t get to exact with the quantities. Essentially you want a nice green pesto mixed in with some goats curd (Meredith Dairy does one available from some large grocers, or if you can’t find that easily or want to save $ a good crème fraiche or soft goat cheese would work well also).




- Half a bunch of Mint*

- Half a bunch of Coriander*

- Salt + Pepper

- Clove of garlic (peeled)


- Citrus of your liking – 1 x lemon, lime or orange

- Goats Curd

*Make with full herb bunches and use the excess pesto atop of some roasted pumpkin with toasted buckwheat & pomegranate seeds, as a salsa verde for tacos, or even on top of grilled fish or steak like a chimichurri!




Cut the roots from the herb bunches

Give them a good wash then dry in a tea-towel or salad spinner

Chop into hand-sized chunks and place the herb bunches into a blender (if you only have small blender you may need to do this in two stages)

Add the garlic clove + generous glug of EVOO + a few pinches of sea salt + a few grinds of pepper.

Squeeze in the juice from the citrus you have on hand


Taste – add more salt or citrus juice to your liking.

Decant your goats curd in a beautiful bowl.

Stir through several tablespoons of pistou to reach a creamy bright green colour. Serve with fresh crudités, breads, corn chips or cracker!

Hello, Summer! 

cooks, featureRachel Surgeoner
California Miso, Avo & Butter Bean Salad w/ Ponzu Garlic Kale

This recipe is from Anna Jones’ A Modern Way to Eat – with just a few Yes, Joy tweaks.




Garlic Ponzu Kale







California miso, avo & butter bean salad

- broccolini or brocolli chopped into little florets

- 2 tbsp pumpkin seeds

- 2 tbsp sesame seeds

- ripe avocado

- 400g tin of butter beans, drained

- buckwheat soba noodles(or brown rice)

- sesame oil



- 1 tbsp brown rice miso paste

- 1 tbsp brown rice vinegar

- 1 tbsp ponzu or soy sauce

- juice of ½ lime

- 4 tbsp natural, coconut or soya yoghurt

- sea salt

+ add extra lime if you like it citrusy

+ feel free to experiment with adding a dash of mirin if you have it


Follow the Garlic Ponzu Kale method here 

As for the rest, first make the dressing by shaking up all ingredients in a spare glass jar or whisking in a medium sized bowl.

Next, blanch the broccoli for just a minute or two in boiling water until it turns a lovely bright green. Drain and leave to cool.

Toast the pumpkin and sesame seeds in a pan until lightly golden, transfer to a bowl to cool.

Add soba noodles to boiling water and cook for 4 minutes or as per packet instructions. Once cooled, place them into a large serving bowl and pour a generous glug of sesame oil over them and toss to coat.

Then, take half of the miso dressing and coat the noodles in this too.

Now you can serve with the Garlic Ponzu Kale, avocado, butter beans and broccoli - either mixed together in one serving platter or arranged separately on a plate or bowl.

Pour over the remaining dressing and sprinkle with the pumpkin seeds and sesame seeds.

Oh, and did you know miso is super good if you are wanting more vitamin B12 in your diet but are also trying to cut back on meat and dairy. B12 helps to keep our nervous system and blood healthy and is usually only found in animal products. 




O-Kale + Ponzu

Now that you’re au fait with the all-important kale massage, you can begin to tantilise your buds (both the ones in your mouth and perhaps your dinner guests) with all manner of kale dressings. 

First up, Ponzu.







Now, let’s talk about really good ponzu.

What is ponzu? The internet goes on about the complexities of this sauce, however, as I’m a minarai (apprentice) in the art of Japanese cooking I don’t claim to have written the book. I can tell you, simply put, that it’s almost like a citrus-based soy sauce. In reality, it’s a complex brew made with rice wine, rice vinegar, bonito fish flakes, and seaweed. It’s then traditionally infused with a Japanese citrus fruit called yuzu. 
You can purchase a simple Ponzu bottle from any Asian grocer, and some health food stores. If you’re lucky you might even stumble across a bottle of yuzu juice which you use to enhance your own. 

Fino Foods stocks Yamaki Jozo artisan Ponzu. 

Most of these contain some kind of wheat flour or soy. If you’re gluten-free – you can make your own ponzu! 

- 2 tbsp tamari
- 1 tbsp lemon juice* (or yuzu)
- ½ tbsp rice vinegar
- 1 tsp mirin
+ some dashi if you have it

*adjust to taste 

(and if you’re not GF you can soy instead of tamari)

(Ceres Organics also make an okay GF Ponzu if you’re short on time and/or ingredients).