Megan May joins Stacey in the kāuta making Golden Spice Milk, Healthy Kebabs and Green Falafels on Whānau Living

Golden Spice Milk by Megan May

Serves 1 • Prep 5-minutes • Cook 20-minutes
Consumed Cold, in Coffee, as a Hot Drink, and on Cereal or Porridge.


1 Cup Almond, Cashew or Coconut Milk
1-cm piece Fresh Turmeric
⁄8 teaspoon Powdered Turmeric
1⁄2-cm Fresh Ginger
2 Peppercorns
1 Green Cardamom Pod
1 Pitted Medjool Date
Pinch Vanilla Bean Powder
Pinch Cinnamon
Pinch Sea Salt
Optional – 1⁄8 teaspoon Bee Pollen Cinnamon or Nutmeg (to sprinkle)


Place everything in a high speed blender and blend on high until the spices and date have broken down. Let the mixture sit for 20 minutes to allow all the spices to infuse into the milk then strain with a sieve.
Stores in the fridge for a minimum of 3 days.
Serve over ice for a delicious cold drink or warm in your blender until it reaches the desired temperature.
Sprinkle with additional cinnamon or nutmeg for serving.


This is our daughter Pepper’s favourite drink. Just seeing it in a bottle gets her 
excited – I would never have thought a baby could love turmeric so much! 
Turmeric is an incredible super food, and while it has numerous health benefits we particularly love its anti-inflammatory effect for the whole body, which means it helps just about every ailment! Using the fresh root is ideal but an organic powdered version is also fantastic if 
you can’t get your hands on the fresh version.
Turmeric can have a strong flavour if you overdo it in a dish, especially the dried version, 
but learn to work with it and you can use it in many different ways to create a whole lot of goodness. It tastes especially good here in our golden spice milk, mixed with fragrant spices and a little hit of sweetness from the date.
You can serve the golden spice milk cold, over ice or warm – if you want to warm it just blend for a few mins in a Vitamix or other high powered blender until it heats up or gently warm with a milk steamer.
While I usually drink my golden spice milk as it is, but it also works great poured over porridge, in cereal (depending on the flavour), smoothies and its surprisingly delicious 
with coffee.
To get the most out of your turmeric experience, add a little black pepper to your turmeric dishes to make the curcumin more bio available for your body.

Healthy Kebabs by Megan May

Makes 2 • Prep 20 minutes • Cook 8-10 minutes


2 Large Collard Leaves
1 Cup of Cooked Quinoa
1⁄2 Cup Hummus
1⁄2 Large Tomato, (thinly sliced – 4-mm slices)
8 Green Falafels (see recipe below)
1⁄4 Lebanese or Telegraph Cucumbers
8-10 Kalamata olives
Handful Alfalfa Sprouts
Handful Mesculin  or other soft leaf Lettuce
Handful Fresh Mint Leaves
Handful of Coriander
1⁄4 Spring Onion (finely sliced length-ways)
Optional − 2 Tablespoons Tomato Sauce or Hot Chilli Sauce optional
2 Tablespoons Coconut Yoghurt


Cut the thick middle stem out of the collard, which finishes around 1⁄2 way up the leaf. Lay the leaves on a flat work surface and generously overlap the part where the stem was removed. Spread the hummus on the bottom of the wrap in the centre part, followed by the falafels and the tomatoes. Layer over the rest of the vegetables, keeping them together in lines so as to get pockets of each vegetable once wrapped. Drizzle with your chosen sauces. Take the end of the wrap with the tomatoes (this is the juicy end and you want all that juiciness to stay in the wrap) and start rolling it up like you would a sushi roll, making sure it’s tightly wrapped together. If it doesn’t work the first time unwrap and try again! Slice in half for a smaller lunch, and for those of you that are after a big satisfying meal − eat it all!


Collard wraps are without a doubt my most recent obsession. In NZ we haven’t had access to the type of collard greens you use as a wrap until very recently. They are pretty new to the grocery stores so if you can’t get collards you could use ice berg lettuce or Wong Bok cabbage for the wrap which are readily available, because leafy greens really do make the perfect wrap. They don’t get soggy, they roll easily and they have great texture to bite into. This green falafel recipe is based of one I used to buy at a Lebanese place in London, they were so crispy and green and totally delicious so I got to work and created my own version that skips on the deep frying. You don’t need a recipe for the additional ingredients – just make the falafels and grab a big leafy green and fill it with your favourite veggies and kebab style sauces to make an epic tasty plant based meal to rival your local kebab store. (Makes enough for 2 very hungry people or 4 moderately hungry people) you will have left over green falafels, which are great for breakfast lunch or dinner the next day.

Green Falafels by Megan May

Makes 20 • Prep 20 minutes • Cook 8-10 minutes


1 1⁄4 cups of Chickpeas (soaked 8-12 hours)
1 Cup Spinach, (roughly chopped)
Handful Mint, (roughly chopped)
Handful Parsley, (roughly chopped)
2 Tablespoons Sesame Seeds
2 Garlic Cloves, (crushed and roughly chopped)
2 Spring Onions, (roughly chopped)
2 Tablespoon lemon juice
3 Tablespoon cold-pressed olive oil
2 Tablespoon tahini
1 teaspoon Ground Coriander
1⁄2 teaspoon Ground Cumin
1⁄4 teaspoon Sumac
2 Pinches Cayenne Pepper (leave out if you don’t like spice)
1⁄2 teaspoon Sea Salt
Cold Pressed Sesame Oil (for cooking)


Rinse the soaked chickpeas and place in a blender with all the other falafel ingredients and blend until pulse with the remaining ingredients until combined, don’t over blend the mixture you want to retain some of the texture – it should hold together well when you squeeze it together.

Roll into approximately 20 falafels and set aside on a plate. Heat a large cast iron pan to a medium/high heat, add a couple of tablespoons of sesame oil and add half of the falafels to the pan – you may need to do it in smaller batches if needed, just make sure they are not to crammed in the pan so you can flip then. Cook for around 2 minutes until they form a nice crust, now flip and turn the heat down a few notches to a medium heat and cook for another 3-4 minutes, flip again and give them time any extra time needed to make sure both sides are golden brown. Repeat until cooked. They should be crispy on the outside and still a little moist on the inside when done. Pile them up on a plate and get to work putting your wraps together.


If your collard leaves have any holes in them or are a bit small, layer several together to remove the holes or make a larger leaf.


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another Adrenalin Group production