Menu

Chef Jason Roberts

Jason Roberts is an internationally known chef, author, television personality, brand ambassador, and gluten-free lifestyle advocate. He is also an avid cyclist who uses his legs to raise money and awareness for several charities around the globe

Jason will be sharing nutritious (and delicious) recipes before and during VRAAM. He will be providing some excellent snack and meal ideas to keep you good and well while you train indoors.

A native of New Zealand, Jason is known for his charismatic smile and engaging personality. Having grown up in a family of culinary professionals, Jason discovered his passion for food at a young age. Turning it into a career, he spent seven years as an Executive Chef at Bistro Moncur in Sydney, Australia, where he was immersed in the traditions and techniques of French cuisine by his mentor, Damien Pignolet.

Today Jason, spends time working with food brands and outlets, building and fostering conscious connections through eating well and mindfulness!

Chocspresso energy bar

(click on image for video)

1 1/2 cups pitted, whole dates
2 tablespoons chia seeds hydrated in 1/3 cup water
2 tablespoons ground coffee
1 1/2 cups raw Almonds
1 cup raw hazelnuts
1/3 cup dark chocolate chips
2 tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt flakes
*Extra cocoa powder for dusting
Blend all ingredients in a food processors for 20-30 seconds or until mixture starts to ball up °
Press mixture into a log form, set over parchment paper .. dust with a little additional cocoa powder to prevent from sticking °
Refrigerate for an hour before slicing into finger sized bars.
Best kept refrigerated in an airtight container.

Energy Drinks

(click on image for video)

Maple lemon Electrolytes
Juice of one large lemon
1 tablespoon maple syrup
1 inch of fresh turmeric peeled or 1 teaspoon dried turmeric
1 pinch cayenne pepper (optional)
2 1/2 cups filtered water
1/2 teaspoon sea salt

I find the easiest way to extract the juice from turmeric is to crush it in a mortar and pestle, you could also just grate it
Place the above ingredients into a jug, mix well and allow to steep for 15-20 minutes before straining and consuming

Matcha Green tea energy drink
I like to make this one up in double batches, it holds well for a couple of days

1 heaped tablespoon matcha green tea powder
2 1/2 cups hot water
2 tablespoons honey
1 inch of ginger grated or crushed in a mortar and pestle
A few mint leaves finely chopped
1/4 teaspoon salt

Place above ingredients into hot water and mix well, allow to cool before straining and consuming.

Soy Eggs and Greens

(click on image for video)


Omelettes make for great quick snacks, don’t think just breakfast.
Serves 1
 
1/2 small zucchini (courgette)
1/3 cup frozen peas
1 leaf of silverbeet or Swiss chard shredded
2 teaspoon extra virgin olive oil
2 eggs
1 tablespoon soy 
Salt and freshly ground black pepper, to taste 
Extra virgin olive oil to finish
 
Cut the zucchini (courgette) into small dice.
Lightly sauté in a small non- stick pan, using a teaspoon of the olive oil along with the peas and silverbeet .
Cook until wilted (approximately 1-2 minutes) , remove from pan and set aside.
Beat eggs and soy lightly with a fork and season with salt and pepper. Add remaining olive oil to the pan, add eggs, and cook over medium heat, lifting the side of the omelette and tilting the pan to let the uncooked eggs run out to the edges.
When omelette is seconds from being set, scatter over the cooked greens . To serve, turn the omelette out of the pan lifting the sides inwards and folding as you flip out.

 

Fresh miso, Ora king salmon spring rolls

(click on image for video)


100gm/ 3.5oz hydrated vermicelli (rice) noodles
180gm/6oz king salmon, skin on, bones removed .. cut into finger sized pieces
1 tablespoon miso
1/2 inch ginger, peeled and finely chopped 
2 tablespoons soy 
1 green onion sliced 
1 small Cucumber cut into matchsticks
½ bunch fresh mint
8 large rice paper sheets 
 

Place noodles in a medium sized bowl and cover with boiling water and set aside for 8 -10 minutes to soften and cool, drain and set aside

Rub the salmon with a mix of the miso, soy and ginger. I find the best way to cook the salmon is to wrap it in a little baking paper parcel and cook it directly over a medium heat for 3 to 4 minutes on either side, or cooked to your liking.
Once cooked remove from heat and allow to cool for a few minutes before placing into a rice paper roll. 

Working with 2 rice paper sheets at a time, completely submerge the wrapper till soft and pliable, approximately 10-15seconds. Remove from water and place onto a clean towel to absorb access water
 
Working relatively quick, lay down a 1/4 cup of the vermicelli noodles, followed 
By some cucumber, green onions and then the salmon and mint down the center of the rice sheets, leaving a couple of inches space from either end.
 
Fold the bottom half of the rice sheet over the filling.
Holding the roll firmly in place, fold the sides of the wrapper back towards the center, then pressing down relatively firmly to hold the folds in place whilst rolling the roll from the bottom to the top
 
If you're making these in advance, keep the rolls separated with a piece of plastic wrap to prevent sticking.

 

Tropical Smoothie Bowl

(click on image for video)

 

 

Serves 2

1 cup frozen pineapple

1 cup frozen banana

½ cup coconut yoghurt

¼ cup almond or rice milk

1 teaspoon Blue spirulina powder

 

Toppings

¼ cup granola

Toasted coconut

Chia seeds

Fresh pineapple

Blueberries

Fresh fig

 

Combine pineapple, banana, yoghurt, spirulina powder and almond milk in a blender.  Blend until smooth.  Note that the mixture will be very thick.  Pour into two desired vessels and arrange the toppings on top.  Serve immediately.

 

 

Tuna, beetroot and Yuzu poke bowl

(click on image for video)



200 g of premium grade tuna
1 teaspoon sesame oil
A good pinch of sea salt flakes
Coarsely ground white pepper 
2 to 3 medium-size beetroot roasted and skin removed
1/2 cup shredded red cabbage 
1/2 a cup of soya beans peeled
1 green onion thinly sliced
1/4  cup of chopped coriander/cilantro
Zest of half an orange
1 cup of cooked brown rice
1 teaspoon black sesame seeds
1/4 teaspoon chili flakes
2 tablespoons of soy sauce
1 1/2 tablespoon of Yuzu

Pre-heat a cast-iron grill or skillet till hot.  Brush the tuna steak with the sesame oil and sprinkle with salt


Place onto hot skillet, along with beets and cook on either side for 1 to 2 minutes depending on the thickness of tuna steak, remove and set aside 


Brush the serving bowl with a little sesame oil, sprinkle with zest of an orange before  adding in the cooked brown rice


Carve the tuna steak into cubes


Slice the beetroot into bite size chunks


In a mixing bowl add the tuna, beetroot, red cabbage, green onion, coriander /cilantro, soy, Yuzu and black sesame, mix well.


Serve the poke ingredients over the rice with the addition of some dried chilli flakes

 

Cocoa, Maple and Hazelnut Bircher Muesli

(click on image for video)

 


Makes 5-6 serves 

Perfect grab and go meal for the morning, just so happens to be delicious 
 
1 medium carrot washed and grated
2 1/2 cups organic rolled oats
2 1/2 cups water
2 cups almond milk
1/3 cup chia seeds
2/3 cup raw cocoa
1/3 cup maple syrup
1 cup coconut yogurt
1/2 cup roasted hazelnuts ( skin removed)
1 tablespoon cinnamon
Pinch of salt
Fresh fruit optional 

Mix above ingredients till well combined, should be quite wet.
Place into 5 reusable jars or containers and refrigerate till ready to eat, let sit for a minimum of 2 hours before eating

A delicious bowl of recovery

(click on image for video)



For the vegans you could switch out tuna, and egg for Tempe, falafels, tofu, chickpeas, almonds, spinach 

1 tin ( 1/2 cup ) of tuna in oil (I like the chilli flavoured one)
1/2 avocado, seed and skin removed then roughly diced 
1 orange skin removed and cubed
1 boiled egg
2 tablespoons of kimchi
1/2 cup of frozen soy beans or peas
1 green onion finely chopped 
1/2 cup chopped parsley 
1/4 teaspoon salt flakes

Place egg into pot of boiling water set timer for five minutes; In the last 30 seconds throw in the soy beans to defrost! Remove from water and drain, peel the egg.

In a medium-size bowl add in the avocado, orange, kimchi, chopped herbs, tuna, soft boiled egg and soy beans, add in a good pinch of salt, Mix well and serve 

It’s a pretty big salad, I’ll eat most of it in one go and then polish the rest off in a couple of hours time ! 

Click HERE to return to the main event ....

Share menu

Share