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Interview with Ami ShoeSmith, lover of sunshine, adventures and creating rainbows with food
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Q: What is something you recommend us trying in the kitchen?
A: Deviate from recipes! I almost never stick to any recipe—even my own! I recommend you change things up by being imaginative and adding your own spin on things.
Q: What ingredients do you think are underused at home when we cook?
A: Microgreens! They add such a punch of flavor, but they aren’t too overpowering, so they make a great addition to whatever you’ve prepared.
Q: Any food secret you swear by?
A: Freeze your leftover smoothies as popsicles! They make delicious treats on warm days and prevent waste.
Q: How has food impacted your life and health?
A: It’s affected my life in many ways. First and foremost, my diet has improved my health. I get a lot of questions about how I look so healthy and have so much energy. I enjoy being able to respond by informing people that a plant-based diet can help you thrive and turn back the clock!
Q: What are your favorite smoothie ingredients?
A: Young coconuts, macadamia butter, and frozen bananas are all staples in my smoothie making. The possibilities are endless with those three as your base.
Q: Favorite ingredients for burgers?
A: Marinated tofu, avocado, chargrilled sweet potato, roasted capsicum, greens, and peanut butter.
Q: Your last food discovery?
A: Adding frozen zucchini to smoothies as a thickener! My friend Ash suggested I try it, and it’s such a great idea if you’re trying to cut down on sugars!
Make Ami's Pink Dragonfruit Nice Cream with Seasonal Fruits
Nice Cream Ingredients
4-5 frozen bananas 1⁄2 red dragon fruit
Options for Toppings
White and red dragon fruit Yellow plum White currants Grapes
Quinoa puffs Paradise pears Red dragon fruit Passionfruit Edible flowers (I used corn flowers and violas)
Directions
Blitz the two ingredients in a food processor until smooth and creamy. Transfer into a bowl and decorate with the fruit. I tend to cut my dragon fruit into shapes with a cookie cutter, or use a melon baller to make it into balls. Add the quinoa puffs and edible flowers last, then enjoy!
