Meet Tori Trigg, Model, Nutritionist, Life Coach, Nature Lover and all around incredibly sweet person.
Muse speaks to Tori about lockdown, daily rituals and of course, FOOD!
Tell us a little bit about yourself?
I'm Victoria & I was born in the Northern Territory. I spent most my life in Adelaide and all my spare time riding horses.
I always had a horse growing up, and I love nothing more than being on horseback. I have a tattoo on my left wrist of my horse Jackson ‘Jax’.
After some international travel living abroad, I settle down in Melbourne, where I now live with my partner Zak and our kelpie Fang.
We both feel that we don’t belong in the city, so we moved to the lush suburb of Warrandyte. I feel very lucky to be where I am and with the person I love.
How are you keeping yourself busy in lockdown?
I am finishing off my bachelor’s degree in Nutritional Medicine, When I am not studying, I am working part time at a local Naturopathic clinic as a Nutrition coach helping people with their diet and lifestyle to best support them.
I also volunteer one day a week with Eating Disorders Victoria.
Later this year I am teaming up with a friend and we are writing a book about all things diet, hormone health and gut health.
I love to cook and create food, share a glass of red wine, paint collage art. I sometimes make cookbooks using collage as the images which is a bit of fun.
What are you finding the easiest/most difficult aspects of lockdown?
Easiest aspects of lockdown would be routine. I find that it is very easy to establish a routine and stick to it.
Health is another thing I am finding has been a focus during this lockdown. Lots of selfcare and tuning in to my body and what it wants and needs.
The hardest part of lockdown is of course not being able to see and visit friends. I have a small and beautiful bunch of girlfriends who I miss dearly… we facetime once a week and do dinners and art session, but it’s hard not being in the same room together and not being able to share a meal together. One of my best friends is pregnant right now and I am sad I cannot be there and help.
What are some of the most valuable lessons you’ve learned?
Surround yourself with people who make you feel good, and not who bring you down.
I am also grateful for the information I have learnt around health and the human body, to me that is invaluable knowledge which I implement in so many aspects of life, for myself and for others.
How do you think this period change our lives in the future?
We have all learnt to slow down and to be okay spending time with ourselves. I think there is a positive shift in work life balance for many, and the removal of time to commute to work has meant more time to do other things, such as be creative, cook, spend time with family/house mates. I think the environment is getting a much-needed breather too.
How do you spend your mornings, do you have any daily rituals?
Every morning I am waking up early with Zak as he goes to work at 6am, so I get up and do an online yoga class. When the sun comes out (around 7am) Fang and I walk along the river and then I come home and make some breakfast and have a cup of coffee that Zak has made for me
What makes you feel most alive?
When I was younger it was definitely show jumping with Jax... Now it is knowing that I have helped someone, to me that is the best feeling in the world.
What are you listening to (playlist)?
I love the LateNightTales playlist by BadBadNotGood. I am also loving the new album by Connan Mockasin for something a little different, and re visiting an old favourite Rhye and his album titled Woman.
What are you reading?
I am a part of a book club so we ready something different all the time, which is great because different people recommend each book. I just finished Expectations by Anna Hope.
I am currently reading two; The Body Keeps Score by Bessel van der Kolk, and Healing Autoimmune Disease by Dr Sandra Cabot.
What are some of your favourite things to cook this time of year?
I have been making a lot of congee this winter. Congee is a savory dish which involves slow cooking jasmine rich in bone broth with fresh ginger, garlic, lemongrass and lemon. This served with some chicken and grilled vegetables, or just with fresh seasonal greens is delicious.
With all this talk of your food…could you share a recipe for a favourite spring dish?
Nothing says spring dish than a seasonal tart. This recipe will be in my cookbook. I love the texture and flavour of this almond crumb crust.
Garden Vegetable Tart with Almond Crumb
For the Almond Crumb:
100g organic butter
2 tbsp ghee
1 cup brown rice flour
1 cup roasted almonds
1 tbsp psyllium root
2 tbsp water
1 tbsp apple cider vinegar
For the Vegetable Tart:
1 bunch asparagus
1 cup fresh peas
2 spring onions
6 organic eggs
2/3 cup almond milk
- Preheat oven to 180 degrees.
- Dice the beetroot into small squares and roast in the oven with some olive oil for 15-20 minutes (or until tender).
- In a blender, first ground the almonds until they resemble a crumb. Then combine the flour and the psyllium root powder until smooth.
- Add in the butter, ghee, water and apple cider vinegar and blend to combine (2-3 minutes).
- Transfer the mixture onto a floured kitchen bench and form into a ball. Cover with cling wrap and refrigerate for 15 minutes.
- Slice the end part of the asparagus (3cm) and then cut the length again in half. Shell the fresh peas and then place vegetables in a colander and rinse under water. Allow to dry and then place into a mixing bowl.
- Dice 1 handful of fresh mint and 1 handful fresh parsley plus the two spring onions and add into the mixing bowl along with the roasted beetroot. Toss to combine.
- Take the almond base out the fridge and with a powdered rolling pin, flatten the base so it is 1-2cm thick.
- Line a circular baking dish with baking paper. Gently remove the base and place into the dish. Use your fingers to flatten out areas and patch up any holes. Do this until the whole baking dish base is covered and up the sides.
- Poke holes with a fork into the base and then bake in the oven for 10 minutes or until golden.
- Take the base out of the oven and place the vegetables over the top. Crumb over the goat’s feta (this is optional but highly advisable).
- In a separate bowl whisk the eggs, almond milk, salt, chilli flakes and pepper. Then pour this mixture evenly on top.
- Bake in the oven for 25 minutes.
Remove from oven and allow to cool before cutting