Naomi Sherman Food Creative
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Sugar-free Chocolate Chia Pudding

Sugar-free Chocolate Chia Pudding

by Naomi Sherman | Treats & Snacks

Lemon and Thyme Olive Oil Cake

Lemon and Thyme Olive Oil Cake

by Naomi Sherman | Treats & Snacks

Magic Mocha Smoothie

Magic Mocha Smoothie

by Naomi Sherman | Treats & Snacks

Sugar-free Caramel Eggs

Sugar-free Caramel Eggs

by Naomi Sherman | Treats & Snacks

Homemade Taco Seasoning

Homemade Taco Seasoning

by Naomi Sherman | Condiments

Lemon-infused Pumpkin Wedges

Lemon-infused Pumpkin Wedges

by Naomi Sherman | Side Dishes

Healthy Broccoli Salad

Healthy Broccoli Salad

by Naomi Sherman | Side Dishes

Choc Caramel Rice Bubble Slice

Choc Caramel Rice Bubble Slice

by Naomi Sherman | Treats & Snacks

Gluten Free Coffee Shortbread

Gluten Free Coffee Shortbread

by Naomi Sherman | Treats & Snacks

Gingerbread Granola

Gingerbread Granola

by Naomi Sherman | Main Courses

Keto French Toast

Keto French Toast

by Naomi Sherman | Treats & Snacks

Sugar-free Marshmallows

Sugar-free Marshmallows

by Naomi Sherman | Treats & Snacks

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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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  • Condiments
  • Desserts
  • Drinks
  • Main Courses
  • Side Dishes
  • Treats & Snacks
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Keto Recipe Developer & Food Photographer
It is soup weather all day long here right now and It is soup weather all day long here right now and I couldn’t resist making a big batch of my Roasted Tomato Soup . Growing up in a very budget-conscious family, adding water to the canned tomato soup concentrate was all I knew . The first time my now-husband made a pot of tinned soup and poured milk into the can, I was like "Whoa! Calm down, we're not the Rockerfellers!" . Fast forward to today and this soup is richer and creamier than anything that I could have ever imagined . I love to use @muttipomodoroau Organic Peeled Tomatoes in this soup because they add a wonderful depth of flavour to the final dish as a nod to my swanky husband but keep it budget friendly to soothe my soul . Make a batch and have it simmering on the stove for the next time you come in from the cold  . Enjoy! INGREDIENTS: 1.5 kg of fresh tomatoes 4 tablespoons of olive oil, divided in half 2 red onions Salt and pepper, to taste 2 garlic cloves, finely chopped 1 tablespoon of fresh thyme leaves 2 tins of Mutti Pomodoro Organic Peeled Tomatoes 2 cups of stock (chicken or vegetable) 1 cup of fresh basil leaves 200ml of evaporated milk (optional)    DIRECTIONS: Pre-heat your oven to 180°C. Peel and quarter the onions and halve the tomatoes. Place on a lined baking tray and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for 1 hour. Heat the remaining 2 tablespoons of oil in a heavy-based pot and gently saute the garlic, and the thyme. Add the tinned tomatoes and the basil and simmer for 15 minutes. Add the roasted tomatoes and onion and simmer for a further 30 minutes. Remove from the heat and use an immersion blender to blend until smooth. Add the evaporated milk, if desired, or just drizzle it on top. Serve with fresh, crusty sourdough. #sponsored #paidpartnership #muttipomodoro
A little birdy told me that today you can take a l A little birdy told me that today you can take a leisurely stroll down the magazine aisle and pick up the latest issue of @eatwell_magazine . This is my first issue as a contributor and didn't think it was possible to be any prouder . Until I realised that this image of mine is ON THE COVER! . I'm giddy with pride
It's a really interesting question, isn't it? . Me It's a really interesting question, isn't it? . Me? Easy - "You are enough" . How about you?
Fi's Childhood Pea and Ham Soup . One of my favour Fi's Childhood Pea and Ham Soup . One of my favourite recipes from my Edible Heirlooms cookbook . I made a big batch of this yesterday to ward off the cold snap that we're in the middle of here in Tasmania ❄ . We had it for dinner with slabs of toasted quinoa sourdough for dunking . I had a heap of kale to use up so I threw that in along with the rest of the vegetables . Look, it's not this pretty bright green but it's delicious and means that we'll have hot, healthy lunches all week . Want to make it yourself? Grab a copy of Edible Heirlooms at the link in my profile
Ancient Chinese lore claims black rice was reserve Ancient Chinese lore claims black rice was reserved solely for the emperor and the royal family, due to its nutritional profile and healing abilities . And a recent study found that the antioxidant content of black rice was about six times higher than brown or white rice. . Another study, found a potent antioxidant in black rice called cyanidin-3-O-beta-D-glycoside (C3G) is highly effective at suppressing inflammation in the body. . Just as importantly, it's so pretty and crazy delicious! . I made luscious roasted rhubarb with this one but you could use any fruit that you desire. . It’s a comforting, delicious, nutritious, hug in a bowl. . I’m going to say it again . Make it. Post it. Tag me  . Enjoy! INGREDIENTS: STICKY BLACK RICE: 1 cup of black rice 2 cups of coconut milk. Sweetener of choice to taste (I find that the coconut milk provides enough sweetness for me but add a touch of liquid stevia for the rest of the family) ROASTED RHUBARB: 1 bunch of rhubarb, approx 250 grams of stalks 4 tablespoons of sweetener of choice 1 teaspoon of vanilla bean paste or a scraped vanilla pod 2 tablespoons of orange juice (optional) DIRECTIONS: Place the black rice in a saucepan with the cold coconut milk and bring to the boil. Reduce heat to a bare simmer and cook, covered for 35-40 minutes or until softened. Sweeten to taste using your preferred sweetener (I used a few drops of liquid stevia) If required, add a touch of extra coconut milk to bring the rice to a lovely creamy consistency. Cut the rhubarb into 3-4 cm batons Toss all ingredients together in a bowl and then spread out in a single layer on a baking tray. Bake at 180° C for 10-15 minutes Serve rice with a luscious dollop of coconut yoghurt and rhubarb on top
We're at the halfway point of my current Edible Im We're at the halfway point of my current Edible Images food photography and styling workshop . As part of the workshop we hold a weekly Zoom get together . You all know that I was having a pretty down day yesterday but catching up with a bunch of like-minded people and talking food and photography  while laughing so hard my face hurts, was just what I needed . One of my dreams with this workshop was to create our own little supportive community and honestly, I already feel like I've gained a bunch of firm friends . I'll have a wait list up and running soon for the next workshop so keep an eye out if you want to join in the fun
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