Meet Mira – passionate about conscious living, plant-based nourishment and holistic healing.  Mira inspires people to eat more plants! Having been a vegetarian since the womb, she grew up in a veggie-friendly household with influences of macrobiotics and Ayurveda. But the idea of giving up dairy (mostly cheese) was always a struggle. She loved cooking from a young age, but to her mother’s horror and by her own admission, not a great cleaner of dishes!! With wooden spoon as a microphone, weekends were spent in front of imaginary cooking show audiences detailing recipes step by step. For as long as she can remember, Mira has loved food and creating in the kitchen is her happy place.

After running two businesses from the age of 24, burning the candle at both ends, neglecting her physical and mental health resulted in extreme burn out and severe adrenal fatigue which also led to anxiety and panic attacks coupled with PCOS and a liver condition. 

The intense challenge of finding a way back to the light led Mira on an incredible journey of self-discovery, transformational growth, conscious living, healing with plants and most importantly learning to prioritize health and wellness. 

Her food philosophy is simple, food should be delicious, nutritious and nourishing while helping to fuel and heal the body, mind and spirit.  She loves recreating favourite recipes into gluten-free, dairy-free and refined sugar-free. Mira cooks intuitively, developing delicious dishes while sharing her plant-based, whole food recipe journey, in honour of her beautiful mother, the greatest love she has known.

Try Mira’s moreish Cauli Wings with Cashew Sour Cream Dipping Sauce- The perfect party snack for family and friends!


Cauli Wings:

2 cauliflower heads, gently cut into florets

1 cup organic soy milk (can sub almond milk)

1 cup chickpea flour

1 tsp smoked paprika

1 tsp garlic powder

1 tsp lemon zest

1 tsp dried herbs (basil and parsley work well)

1 tsp special rub mix (equal amounts of ground coriander, ground ginger and mustard powder)

1 tsp dried vegetable stock (Mary Ann’s veg stock is my ultimate pantry staple)

½ tsp chilli flakes (optional)

Oil for shallow frying (I use extra virgin olive oil or cold-pressed coconut oil)


Method for cauli wings:

Place the organic soy milk in a bowl.

In a separate bowl, combine the chickpea flour, smoked paprika, garlic powder, lemon zest, dried herbs, special rub mix, dried vegetable stock and chilli flakes together.  Mix well. 

Dip the cauliflower floret into the soy milk, so that the entire piece is well covered in milk.  Then roll the floret in the dry chickpea mix so that it is heavily coated all over. The mix should be enough for 2 cauliflower heads but if you have any leftovers you can combine the dry and wet mixtures together and make a thin flatbread/savoury style pancake in a non-stick pan. 

Heat a large saucepan on medium heat with olive or coconut oil.  These aren’t deep fried so the oil doesn’t cover the florets, it just goes up to about half-way of the actual cauliflower floret size. 

Once the oil is hot, place the well-coated florets into the hot oil and cook for a few minutes on each side until golden brown. 

These can be made in advance and reheated in the oven to crisp them up! 

Best served immediately with tangy cashew sour cream dipping sauce -To get this recipe and MORE  Visit

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