Naomi Sherman Food Creative
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Christmas Magic

Christmas Magic

by Naomi Sherman | Condiments, Desserts

Homemade Taco Seasoning

Homemade Taco Seasoning

by Naomi Sherman | Condiments

Drunken Pickled Cherries

Drunken Pickled Cherries

by Naomi Sherman | Condiments

Savoury Crack Sprinkle

Savoury Crack Sprinkle

by Naomi Sherman | Condiments

Sweet Aminos Glaze

Sweet Aminos Glaze

by Naomi Sherman | Condiments

Campfire BBQ Sauce

Campfire BBQ Sauce

by Naomi Sherman | Condiments

Pepperberry and Beetroot Relish

Pepperberry and Beetroot Relish

by Naomi Sherman | Condiments

Balsamic Caramelised Onions

Balsamic Caramelised Onions

by Naomi Sherman | Condiments

These sweet and tangy onions are the perfect way to make any dish feel just a little bit special.

30 Second Hollandaise

30 Second Hollandaise

by Naomi Sherman | Condiments

Homemade Ghee

Homemade Ghee

by Naomi Sherman | Condiments

Not-ella

Not-ella

by Naomi Sherman | Condiments

Low Carb Caramel Sauce

Low Carb Caramel Sauce

by Naomi Sherman | Condiments

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ABOUT

ABOUT

NAOMI SHERMAN

I’ve always loved cooking and feeding people. Food is truly my love language. I love nothing more than Food Photography and working to develop gluten & sugar free recipes for my community and clients from across the globe.


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Categories

  • Condiments
  • Desserts
  • Drinks
  • Main Courses
  • Side Dishes
  • Treats & Snacks
  • Uncategorised

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Keto Recipe Developer & Food Photographer
Throwback to those innocent days where dalgona cof Throwback to those innocent days where dalgona coffee was the weirdest food trend we'd seen . I've lost track of the TikTok food trends since . Pasta chips, baked feta pasta, pesto eggs… . And what's the mayonnaise chicken that I keep hearing about? Do I even want to know? . Or have we moved on to something else?
I made these lush protein bliss balls to take to a I made these lush protein bliss balls to take to a friend who spends waaaaay too much time at her desk . That 3pm slump? It's a thing of the past with this combination of natural sugars, healthy fats and plant based protein . Not to mention the sneaky addition of espresso 😉 . When I share food with my friends, it's really important to me that it's made with the best quality ingredients that I can get my hands on . So when @rodellevanilla contacted me to let me know that their premium baking ingredients are now available here in Australia, and invited me to try them, I said heck yes . Head to their feed and check them out for yourself . Meanwhile, make a batch of my Banish the B**ch Balls INGREDIENTS: ½ cup espresso  10 pitted medjool dates ½ cup almond meal 2 tablespoons ground flaxmeal 30 grams plant-based protein powder ⅓ cup Rodelle baking cocoa, plus extra for dusting 2 teaspoons Rodelle vanilla extract DIRECTIONS: Soak the dates in the espresso for at least 10 minutes. Use a fork to remove the dates and place them in your food processor. Add 1 tablespoon of the espresso and blitz until a creamy paste forms, scraping the sides down every now and then. Add the rest of your ingredients and mix on low until a thick mixture forms. Use a teaspoon to make 20 portions and then roll them into balls. Dust with extra cocoa powder and then chill until firm
Random fact for the week . Did you know that the v Random fact for the week . Did you know that the vodka martini was also called a kangaroo cocktail? . I have no idea why but I think that means we can claim it as an Aussie drink . Right?
I'm feeling lots of feels today . Tonight is the l I'm feeling lots of feels today . Tonight is the last Drinks and Nibbles catch up for my current group and also the last for this year . It's become a tradition that the last catch up for each group gets a bit silly and tonight will be no exception  . Tune into my stories for my festive get up . On a serious note, if I had to choose one thing that I'm proudest of from this past year it would be my Edible Images Workshop and the attached group . Who knew when I first launched it that not only would I love teaching so much, but that it would flourish into such an amazing place to be . To my students, who are now friends, thank you for being there for eachother and for me . I'm so proud right now
It’s my son’s 25th birthday today and (I know It’s my son’s 25th birthday today and (I know this will shock you) I’m all about the food . I asked if he had any special requests and he threw a challenge at me to make a grown-up, fancy version of a banana split . Little Grasshopper, you need to give me something more difficult than that if you want to stump me . I workshopped the idea with the ladies in my Edible Images Workshop group and this is what we came up with . Luxurious caramelised bananas, salted chocolate dipped wafers, vanilla bean ice cream, honey-roasted macadamia nuts and a boozy rum sauce . *flicks the shoulder of his shirt* . Son, your split has just been pimped . As always, this recipe and heaps of other great ones can be found on my website or at the link in my bio . Happy birthday @i_sherman
I've been making an effort to get more Omega 3 fat I've been making an effort to get more Omega 3 fats into my diet . I won't lie, having access to amazing quality salmon like this side from @huonsalmon makes it pretty easy . This one is glazed with my Sweet Aminos Glaze and I could literally eat it every day . What's your favourite way to eat salmon? . Or, how do you get your Omega 3 fats in?
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