Phenomenal Fresh Food for Fast-paced Families

Frontline Chef Shares Shhhecrets

Phenomenal Fresh Food for Fast paced Families living well resources

  • Learn from the experts: Revive café owner’s secrets to fabulous fast food (that’s super healthy!!)
  • BUSTED: Myths about healthy cooking exposed!
  • Open the door on the world of fresh: how a plant-based, whole foods diet can give your table endless variety
  • Turn ordinary ingredients into extraordinary, exquisite, EXOTIC entrees (and mains, salads, desserts, drinks…)
  • Save time and $$$ by using the same ingredients in 5+ ways!

In the frantic, frazzled front of modern society, it can be hard to find time to cook delicious, healthy food.

Is it possible to make diet part of your lifestyle medicine program by cooking and eating healthfully in today’s world?

Master chef Jeremy Dixon, owner/ manager of the successful Revive health food cafes in Auckland, New Zealand, shares his secrets to preparing quick, delicious healthy meals in an exciting new recipe book.

Introducing Jeremy Dixon…

Meet Jeremy Dixon. Jeremy had always dreamed of becoming a chef or owning a café, so in late 2004 he took a bold and risky move to leave his stable job to open a café. Inspired by a recent cleansing program he had attended at a health retreat, Jeremy was determined to find ways of serving healthy food to his customers. After purchasing a café on Fort St, Auckland, and doing two months of renovations, the first Revive café opened its doors.

There followed a very stressful 12 months of menu amending, roster changing, marketing and staff training as Jeremy learned the smarts of hospitality – on the job, literally. However, his persistence in learning time and budget management in order to cater for the queues that often stretched onto the streets paid off – so much so, that a second café was opened in 2008, just one kilometer from the original one. In 2013, the first café location shifted to Wyndham St – to a venue twice the size of the original.

Jeremy has a passion for sharing “lifestyle medicine” with people by showing them how eating healthfully can help them to overcome common health problems today, including obesity, headaches and ongoing fatigue. In his latest vegetarian recipe book, Cook:30, Jeremy shares his chef’s secrets to cooking entire meals – that’s right, delicious, healthy, plant based, whole foods meals – in just 30 MINUTES!! So let’s take a short tour behind the scenes and see what wisdom Jeremy can share with us…

jeremy dickson living well resources

Myths about Healthy Cooking: BUSTED

For starters, maybe one of the most important things Jeremy can do is to reassure us that cooking healthy recipes does not have to be the time- munching, tasteless, tedious, testing, tortuous trek to triumphing over your health woes that it’s traditionally touted to be. How does he debunk these myths in Cook:30? Let’s find out…

Myth 1: Healthy Cooking is Time-Consuming

One of the most common reasons why people feel they can’t eat healthy meals is because they think healthy recipes are all time-consuming to prepare. Well, maybe some of them are. But not all! What if you could prepare a sumptuous banquet of Greek potato cakes, fresh salsa and salad, honey glazed carrots and a fresh fruit dessert… all in 30 minutes? Taste too good to be true? Check out this idea…

It takes you 1 minute to put the potatoes on to cook, then another minute to put on the carrots. In 15 minutes you chop up pieces of fruit and arrange these on kebab sticks – and still have one minute to place them in the fridge. You then take 3 minutes to arrange your salad medley, 5 minutes to prepare the potato mixture and begin to fry it, and 1 minute to add the toppings to your cooked carrots and plate them. 2 minutes for the salsa, 1 minute to blend up a cashew and pear cream and… voila! There you have it! A plant-based, whole foods smorgasbord fit for royalty!

To get you started here is a free recipe for potato cakes.

Greek Potato Cake

Makes 8 cakes

Step 1: Cook Potatoes
1kg white potatoes unpeeled (around 3 large)
6 cups boiling water

(Cut potatoes into 1 cm cubes for fast cooking and put in a medium pot with boiling water. Simmer until soft (up to 10 minutes). Drain well.)

Step 2: Make Potato Mash
½ cup thinkly sliced sun-dried tomatoes
3 scallions (spring onions) sliced
1 small red onion finely diced
1 teaspoon ground cumin
1 teaspoon salt
½ cup chopped cilantro (fresh coriander)

(Mash potatoes roughly so there are still some chunks left. Thinly slice sun-dried tomatoes and scallions and mix with potato. Add remaining ingredients to mashed potato and mix well.)

Step 3: Form Cakes and Fry
½ cup sesame seeds
2 tablespoons oil (for frying)
garnish: scallions (spring onions)

Pour the sesame seeds into a shallow bowl.
Measure out ½ cup of the potato mix and roll into a ball with your hands. Press to flatten into a “cake” shape. Roll in the sesame seeds so it is liberally covered. Repeat with remaining potato mixture.
Heat a non stick frying pan with a little oil. Fry cakes for around 3 minutes each side or until lightly brown.
Garnish with sliced scallions.
Tip: Alternatively you can bake these in the oven. Simply brush with a little oil and bake for 20 minutes at 150OC (300OF).

Serve and enjoy!

Myth 2: Health Food is Tasteless

Take the typical health food – tofu. Maybe you have eaten tofu at some time and thought it was terrible – totally tasteless. Well, maybe it is – straight out of the packet. But when was the last time you ate flour or pasta straight from the bag? Think of tofu as a raw ingredient – do something with it, and it suddenly becomes an amazing addition to a meal! International flavours and plenty of herbs and spices can turn mundane ingredients (like the infamous t-word) into terrific, tantalising treats!! The blandness of tofu actually means that it has an amazing capacity to absorb the flavours of the other ingredients that you add to it…

…or in a Hungarian goulash with quinoa, sweet chili roast vegetables, fresh Mexican salad and a banana date smoothie…

…Is your mouth watering yet? Satisfy your taste buds by trying Jeremy’s 15 minute scrambled tofu with avocado. An amazing addition to any brunch with a friend! You won’t believe the taste!
(Can a demo video be pulled through here?)

Scrambled Tofu with Avocado

Makes 3 x 1 cup serves

Step 1: Saute Onion and Add Ingredients
½ red onion finely sliced (half moons)
1 tablespoon oil
2 teaspoons ginger puree
2 cloves garlic crushed
10oz (300g) firm tofu crumbled
¼ teaspoon ground turmeric
2 tablespoons soy sauce or tamarin

(In a medium frypan, sauté the onion, oil, ginger and garlic. With your hands crumble the tofu on top of the onions and continue to cook for around 3-5 minutes or until onion is clear. Add remaining ingredients to pan and mix and continue to cook for around 5 minutes, stirring regularly.)

Step 2 – Garnish
1 avocado
garnish: cilantro (fresh coriander)
garnish: 1 tablespoon liquid honey
garnish: 1 tablespoon lime juice

(Put the scrambled tofu into your serving dish. Dice avocado, chop cilantro and sprinkle over the tofu. Drizzle the honey and lime juice on top.)

Suggested brunch accompanying dishes: Toasted granola (muesli), almond milk, grilled veggies and fresh berries.

Myth 3: Health Food is BORING, it’s all THE SAME and there’s no variety

When you’re looking to move to a healthier diet, one of the most daunting questions is often, “What will I eat?” It may seem like leaving foods out of your menu planning will limit the amount of variety. When you stop to take a look at how you can eat more healthfully, it may be that there are things you will choose to leave out of your new and improved menus. But that doesn’t need to equate with a lack of variety in your diet.

Welcome to the world of health: fruits, veggies, herbs, whole grains, and a whole lot more! There are root veggies, green veggies, cruciferous veggies… there is pumpkin, broccoli, cauliflower, spinach, silverbeet, kale, carrot, beetroot, pink-skinned potato, white-skinned potato, sweet potato, white onion, brown onion, Spanish onion, celery, lettuce, tomato…

Then there are fruits: there are berries: strawberries, blueberries, blackberries, raspberries, goji berries… and there are cherries… peaches, nectarines, apricots, plums… there are apples, lots of different kinds of apples – pink lady, granny smith, red delicious, golden delicious, fuji… and there are oranges, mandarins, grapes, pears, figs, dates, bananas, mangoes, watermelons, kiwi fruit… we could continue but you probably get the point…

All this array waiting to be combined in almost endless permutations and combinations as amazing, appetising dishes.

Try the chickpea pizza. You will love the chickpea base!

Chickpea Pizza

Makes 12 pieces to serve 6 people

Step 1: Make Pizza Base
3 cups chickpea (besan) flour
3 cups water
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon oil
oil for brushing tray

In a mixing bowl, combine the chickpea flour with 1 cup of the water and mix well. When mixed, slowly add the rest of the water while mixing. This process will help avoid clumps.
Add the onion powder, garlic powder, salt and oil and mix well.
Select an oven tray (with sides) around 12 x 16 inches (300 x 400mm). Brush well with oil – especially the corners.

(Pour in the chickpea mix and bake at 400OF (200OC) for 15 minutes.
The mixture may seem to be too runny however this is normal.)

Step 2 – Saute Onion & Heat Sauce
1 large onion thinly sliced
1 teaspoon oil
2 cups tomato pizza or pasta sauce

(In a small frying pan, sauté the onion and oil until soft and brown.
Warm up the tomato sauce in a small frying pan.)

Step 3 – Assemble Pizza Toppings
2 cups baby spinach
½ red bell pepper (capsicum), thinly sliced
½ orange bell pepper (capsicum), thinly sliced
1 cup hummus
12 black olives, pitted

(On top of the pizza base start with the tomato sauce and then layer on the onion, the spinach and bell peppers.
Place 12 dollops of hummus over the base (4 by 3) and top each with an olive. Cut the pizza base into 12 square pieces.
Tip: This needs to be eaten straight away or the tomato sauce will leak through the base. If you need to eat later – just prepare the ingredients and add the toppings just before serving.)

Watch demonstration of how to make Chick Pea Pizza

Yes, YOU can achieve marvelous meal planning filled with variety and flavour by:

• Mixing and matching ingredients
• Mixing and matching menu dishes
• Including a variety of food groups
• Aiming for a wide colour spectrum of fruits and veggies

Healthy Meals Myths BUSTED (can busted be a red stamp across other words?)

Jeremy’s exciting NEW release recipe book shows how:

• Healthy recipes can be QUICK
• Healthy recipes can taste DELICIOUS
• Healthy recipes can be filled with VARIETY

So maybe now you are starting to take courage… Maybe now you are starting to say, “If I CAN cook tempting, tasty, ‘tritious treats without tearing my hair out in a total tizzy, I might give this a go… So what were those foods I should be using again? And how exactly do I go about doing this?

If you have found these recipes from the Revive café kitchen terrifically tasty and time-friendly, why not make more of them part of your life? Jeremy’s latest healthy recipe book Cook:30 contains:

• an outline of how to make healthy food choices
• an outline of how healthy food fits into a complete lifestyle medicine program
• Jeremy’s tips for tasty, time-friendly meals
• Jeremy’s shopping and kitchen hints that will help save both time and money
• 26 complete menu plans, with 4-5 healthy recipes for every meal
• a chef’s outline for how each menu can be prepared in just 30 minutes

To order your copy of Cook:30 now by
simply fill out the form.

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