Cafe Bliss in 2008 in Victoria with a simple goal: to provide pure nourishment. Her brother, Joe Cunliffe, joined the team in 2011 and together the siblings have drawn a loyal following of health-conscious individuals who come to Bliss for unique local, raw, organic food. They've gone on to open Be Love, a Blanshard Street resto with raw and cooked food.
She shares a recipe for Carrot Curry Coconut Soup from her book Blissful.
- What do you do to stay healthy physically, mentally, and emotionally?
To stay healthy physically I do yoga, swim, ride my bike to and from work, drink green juice, and eat all the amazing organic food that I serve at Cafe Bliss and Be Love. To stay healthy mentally and emotionally I sing, play my guitar, go dancing, meditate, spend time with people I love, sit on the beach, and hike in the the trees.
- What is your greatest challenge when it comes to health and well-being?
- What made you choose this particular dish to share with readers?
Heather Cunlifee's Carrot Curry Coconut Soup
Although this is a recipe for a raw soup, I would recommend gently heating it to the desired temperature. I appreciate the combination of fresh and vital organic ingredients with the nourishing warming quality of hot soup!
3 ½ cups cups chopped carrot4 Tbsp. miso
4 Tbsp. coconut cream
1 Tbsp. fresh turmeric (or 1 tsp. turmeric powder)
2 tsp. fresh ginger
1 Tbsp. curry powder
2 Tbsp. lime juice
4 cups hot water
Place all ingredients in your blender and blend until smooth.
Garnish with dried shredded coconut or chopped cilantro.