Hayley’s journey into natural health started when she stumbled across Endeavour’s Bachelor of Health Science (Nutrition & Dietetic Medicine) by chance when coming in for a massage.

“Endeavour stood out to me above other study options as the holistic philosophy that they advocate throughout all of their courses aligned with my core values and perspective of health and wellness above other university study options. We learnt a lot about different illnesses and how there’s no one-size-fits-all rule when it comes to achieving optimal health. Everyone needs to be treated as an individual,” says Hayley.

Hayley’s passion derives from being able to create tasty plant-based foods that not only benefits her customers but also the environment and animals. It wasn’t long before Hayley combined her two passions to create her business Raw Karma, specialising in plant-based desserts.

“I love that Raw Karma is something that feels true to me,” she says. “It’s very satisfying knowing that I created it with my heart and soul. We all have our little talents and gifts. It’s often only a matter of figuring out what they are and how we can share them with the world.”

With Hayley’s growing business, it came apparent to Hayley that she needed to take her studies at her own pace to ensure her business received the attention it required. “It’s not like going to uni where you’re just a number. The college understands that people have lives and jobs outside of study. You can really go at your own pace.”

What started as a fascination with raw food, and interest in nutrient-dense desserts has since gone from strength to strength. Now a qualified nutritionist and with appearances on television, her very own e-book (Raw Karma Stripped) and the proud owner of Raw Karma, Hayley really does show that you can have your cake and eat it too!

Below, Hayley has shared a little taste of Raw Karma – Enjoy!

HAYLEY’S BERRIES & CREAM TRIFLE

Equipment:

• stovetop or kettle
• blender
• food processor
• 4-6 serving glasses

Ingredients:

• 3-4 cups mixed berries
• ¾ cup chopped pistachios

For the berry chia jam:

• 2 cups strawberries or raspberries
• 3 tbsp chia seeds
• 3 tbsp water
• 1 tbsp liquid sweetener of choice (I use coconut nectar)

For the vanilla cashew cream:

• 2 cups soaked cashews
• ½ cup warm water
• 1/3 cup sweetener (e.g. Coconut nectar)
• ½ tsp vanilla extract
• ½ cup melted coconut oil

For the biscuit:

• 2 cups raw almonds
• 4 tbsp cacao powder
• 15 pitted Medjool dates
• pinch of salt

METHOD:

1. Start by blending all of the chia jam ingredients together until smooth, then place in a jar in the refrigerator for 1-hour minimum.
2. Blend all of the cashew cream ingredients together until smooth and also set aside in the fridge for an hour (don’t leave for too long as the cream will harden).
3. For the biscuit layer, blitz all ingredients except the Medjool dates for 15 seconds in a food processor, and then add the dates until a textured mixture is formed. Don’t over-blend.
4. After an hour of the jam and ‘cream’ setting in the fridge, use either 6 small serving glasses/jars or one large trifle dish to layer the ingredients.
5. Start by layering the ‘biscuit’ at the base, followed by a layer of chia jam, then the ‘cream’, then mixed berries and pistachios and repeat the layers 1-2 times until the ingredients are used. Finish with a layer of berries and pistachios on top.

For more delicious recipes like this one, head over to Raw Karma.

Interested in studying natural health? There is no better time to start your journey towards your dream career than now.

For more information, call 1300 462 887 to speak with our Admissions Advisers.

Article originally published in Frankie Magazine.