Panaceas Pantry

Panaceas Pantry

We're talking with Jade from the popular vegan Panaceas Pantry, run by sisters Jade and Kath in Australia. Panaceas Pantry presents healthy nutrious vegan food with outstanding artistry and colors to die for accompanied by recipes and of course kindness: 

Don’t you think it’s extreme to be a vegan?

” I do, yes. I think it's extremely important, extremely kind, and extremely awesome to be vegan. I think humans need to make extreme choices to benefit our planet in every aspect!"


What does the name Panaceas Pantry mean?

Panacea is the Greek Goddess of healing- the universal remedy. I guess the name Panaceas Pantry is meant to signify all the aspects of health and healing- most of which I believe you can find in your pantry (or fruit bowl).

Where did you grew up, can you remember when your food interest was awakened?

"I grew up in a really beautiful part of Australia (the Yarra ranges), and I still live there. I feel so blessed to have had the start to life that I did, and especially so when it comes to food. I was raised on a vegetarian diet, and we ate well! Fresh fruit and vegetables were a given every day, my parents had a vegetable garden, and I loved to sit in our caravan kitchen and chat to my mum while she prepared meals. I was the only kid at school who had their lunch wrapped in paper (instead of plastic)- something i was highly embarrassed of at the time, yet am so thankful for in the present."


How come you started Panaceas Pantry?

"My sister and I started the page after some long travels around Australia, just before my first daughter was born. We had always hoped to start our own vegan cafe, and this was something to do until the 'time was right' for the cafe, to stay motivated and encourage recipe testing. The page grew into what it is today in a very organic way, and it has been so much fun +  hard work!".

How is it to work with your sister?

"We've always been very close, and have worked together since we were young teenagers, so it's a breeze. We know each other so well, so that makes lots of things easier - we know how to balance one another talents, and can talk frankly when we need to get to the point. Really, there is no one id rather work with!"


How does your morning routine look like?

"I always like to start the day slowly, and try to take some time to relax and set the tone for the day. Generally I start the day with a warm drink (preferably outside in the garden if the weather is OK) and a slow chat with whoever is at home. I follow this by breakfast, some tidying up (a clean house gives me a clear mind) and hopefully a walk, however, having two little children means that routines are a bit of a luxury. At the very least I aim to start the day with a relaxed tone, some nature, and wholesome food". 


What are your thoughts about climate change? 

"I think no matter what your thoughts are on climate change, you have a responsibility to look after the planet. It doesn't require much attention to notice that we are effecting the earth in a big way, and its simply not sustainable, We need to be a smarter and kinder human race and, like all things, that starts with us as individuals".

What makes you happy?

"My family, nature and practicing simplicity and gratitude".


Lastly we have to ask you another question we get all the time at parties from relatives, friends or collegues:

Where do you get your protein from?

"This is such a common question for vegans, so we laugh when we here it. I get my protein from the same place elephants, gorillas and hippos do- from plants! The building blocks to protein (amino acids) are all found abundantly in the plant kingdom".



Chocolate and mesquite cupcakes with rose icing.

Makes 12

Ingredients (cupcakes)

1.5 cups spelt flour

1/4 cup cacao powder

2 Tbsp mesquite powder

1 tsp baking soda

1/4 tsp good-quality sea salt

1 cup coconut sugar

1/4 cup olive oil

1/4 cup melted coconut oil

1 cup soy milk

Beans from 1 vanilla bean

1 Tbsp apple cider vinegar


1. preheat your over to 180 degrees C, and line a muffin tray with 12 patty pan papers.

2. In a large bowl add flour, cacao, mesquite, baking soda, and salt. Mix until very well combined.

3. In a separate bowl, combine coconut sugar, soy milk, olive oil, coconut oil and vanilla beans. Mix until well combined.

4. Pour the wet mixture into the bowl with the dry mixture, and whisk until -just- combined. Add in the apple cider vinegar and again mix until just combined.

5. Spoon mixture evenly between the 12 patty pan papers. Cook for 18 minutes-20 mins.

6. Allow cupcakes to cool for 5 minutes before transferring to a cooling rack.

Ingredients (icing)

3/4 cup raw cashews, soaked 2-4 hours

3 Tbsp rice malt syrup

2 Tbsp coconut milk

1/2 cup fresh raspberries (or frozen raspberries, defrosted)

2 tsp lemon juice

2 Tbsp coconut oil, melted

3 drops rose essential oil (ensure its pure)

1 tsp freeze dried dragon fruit powder or freeze dried raspberry powder (optional: for colour only)


1. Drain and rinse cashews. Transfer to a high-speed blender with rice malt syrup, coconut milk, raspberries, rose essential oil and lemon juice. Blend on high until very smooth.

2. Add coconut oil and blend again, until very smooth.

3. Transfer mixture into 2 small bowls. If you're using the freeze derided powder, add this to one bowl and mix until the colour forms an ever dark mixture. 

4. Transfer both bowls to the refrigerator and leave to set for 6 or more hours (or place in freezer for 1 hour).

5. Once firm, remove from refrigerator. Spoon mixture into a large piping bag. I did alternative spoons of each, ensuring I'd get a two-toned effect when I piped on the icing.

6. Finally, pipe mixture onto your cupcakes.

STORE IN FRIDGE, or eat them ALL straight away!


All images copyright Panaceas Pantry.