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Luke @ Team Lifenfork

Luke @ Team Lifenfork

The Inspiring Nicole Joy!

Saturday, 07 December 2013 19:02 Published in Featured Blog

Nicole Joy is an inspirational foodie who shares her story of rediscovering her love of food, particularly the sweet kind, through her successful blog and sellout dessert classes she hosts.

Nicole believes in nourishing the body and soul with delicious, wholesome ingredients, and advocates that healthy eating does not mean compromising on flavour. A former school teacher and entrepreneur at heart, Nicole's broad-ranging experience includes successfully developing her own jewellery line, being crowned Miss World QLD, hosting a children's program on Channel 9, and establishing her own sleepwear label.

Her anticipated new book, Why it's perfectly acceptable to eat dessert for breakfast, is available online at www.nicolejoyinspire.com.

Lifenfork recently caught up with Nicole to ask a few questions about life and her new book.

1. How did your personal journey influence your recipes in the book?

There was a time when I had a very negative relationship with myself and my body, but after a beautiful friend of mine introduced me to meditation and mindfulness I learned to eat intuitively and started to listen to what my body (and soul) needed. She introduced me to raw foods and although I am not a raw foodie, I fell in love with the raw dessert concept and those first recipes I started to play around with are the foundations for this book.

2.      If you could pick a recipe to enjoy on Christmas Day, what would it be.

Definitely the Strawberries + Cream tart – imagine tucking into that on Christmas morning!

3.      What inspired you to include a section for children in your latest cook book.

Having a teaching background, I know first hand just how many children suffer from food intolerances, and more often than not, they miss out at kids parties and celebrations in the classrooms. Not to mention all the processed junk that so many kids come to school with.  The Yum! (for the little ones) section provides mouth watering recipes for kids and adults alike -minus all the sugar and preservatives found in traditional sweets. Wait until you try the strawberry coconut fudge slice – heaven!

4.      You have dabbled in many roles in your life, can you please tell us more about the many forms of your role as a teacher.

I firmly believe that I am a natural born teacher – I just didn't fit into the 4 walls of a school classroom, it just wasn't for me. My cooking classes, which I plan to take around Australia next year see me back in front of people, sharing my story and empowering people's choices. I don't proclaim to be an expert with a 'magic answer' – I am simply sharing my story and what has worked for me. There is no better reward for me to hear that I have inspired someone to start nourishing the most important relationship they have with anyone – the one they have with themselves.

5.      Describe your perfect day

A walk with my puppy Nobby

A swim in the ocean with my husband


Green smoothie + yummy breakfast with girlfriends

Sending out loads of books to happy customers

A cooking class

A home cooked meal by mum, shared over some good red wine and my nearest and dearest

To purchase her new book, Why it's perfectly acceptable to eat dessert for breakfast, visit www.nicolejoyinspire.com

Vanilla Custard

Friday, 06 December 2013 15:13 Published in 10 Classic Christmas Recipes

Vanilla Custard

1 litre of full cream milk

200 mls of cream

1 vanilla bean, split lengthways and seeds scraped

12 egg yolks

160 grams of caster sugar

1 tbsp brandy


Combine milk, cream, vanilla bean and seeds in a saucepan and bring to the simmer over low heat, remove vanilla bean and set aside. Whisk egg yolks, sugar and brandy in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon. Serve immediately with Christmas pudding or cool and refrigerate until required.

Christmas Cake

Friday, 06 December 2013 15:08 Published in 10 Classic Christmas Recipes


2kgs of mixed fruit

2 cups of sherry or port

500 grams of plain flour

375 grams brown sugar

250 grams butter

2/3 cup milk

1/3 cup water

1 tsp bicarbonate of soda

4 eggs

1 tsp vanilla extract or paste

1 tsp lemon essence

1 tsp  of almond essence

6 drops of Parisian essence

1 tsp each of nutmeg, ginger, cinnamon and mixed spice


Line cake tin with baking paper.

Marinate dried fruit over night in sherry/port.

Cream butter and sugar until light and fluffy.

Add eggs, spices and essences.

Add fruit mixture and flour.

Bring milk and water to the boil, add the bicarbonate of soda and while still frothing, add to the cake mixture. Mix thoroughly. Bake at 180 degrees for 30 minutes then turn oven down to 150 degrees and bake for 3- 3 ½ hours. Make sure your keep checking! This cake is a labour of love but well worth it!

Christmas Shortbread

Friday, 06 December 2013 15:06 Published in 10 Classic Christmas Recipes


250 grams butter

4 tablespoons icing sugar

1 ½ cups plain flour

½ cup corn flour

1 tablespoon vanilla extract


Prepare a rectangle shortbread tin with baking paper. Beat the butter and icing sugar until light and creamy. Add the vanilla and fold in the sifted flour. Press into a shortbread tin, prick with a fork and cook in for 30 minutes at 160 degrees.

After you have removed the shortbread from the oven, carefully slice it into even squares. Let the shortbread cool completely before removing it from the tin.

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