Holly Dyson - Food Photography

Holly Dyson - Food Photography Plant Based wholesale recipes. Food photography, styling and recipe development. Sharing simple and delicious plant-based recipes that are kinder to our planet.

East Java + Nusa Lembongan🥥🌴I won’t lie travelling with a baby definitely isn’t easy, especially when you decide to head...
07/06/2026

East Java + Nusa Lembongan🥥🌴

I won’t lie travelling with a baby definitely isn’t easy, especially when you decide to head somewhere like remote Java🤪
We all got sick which meant missing the wedding we originally came for. Tari had other plans whenever I wanted to surf😅 And then there was the 3.5-hour boat ride from hell that even two Quells couldn’t save me from (last slide).

But, if you asked me whether I’d do it all again, the answer would be yes (maybe not the Bali belly). Because amongst the challenge and chaos the good times make it alllll worth it!

Parenting has a way of stretching you, humbling you, and helping you grow in so many ways. It’s messy, unpredictable, exhausting and magical all at once✨💫

Ps. We stayed at in Lembingan I would seriously recommend (not spon) - it had the yummiest restaurant attached and the most lovely staff!!

Tari and his ladies💙🦋Celebrating his new friend joining the group soon 🫶🏼🫶🏼📸 the most special photos
06/05/2026

Tari and his ladies💙🦋
Celebrating his new friend joining the group soon 🫶🏼🫶🏼

📸 the most special photos

03/05/2026

Black Sesame Banana Bread🍌🍌

Black sesame seeds are such a powerhouse of nutrition! They are used traditionally for supporting the kidneys and bulging blood which can be especially supportive for postpartum and your cycle. It’s also amazing for skin and hair, thanks to its healthy fats and minerals like calcium, iron and zinc.
I also looove the taste, it’s nutty slightly earthy and pairs so perfectly in this banana bread.

RECIPE

Ingredients
3 very ripe bananas, mashed
2 eggs
⅓ cup rice malt syrup or honey
⅓ cup melted coconut oil
1 tsp vanilla extract
1 ½ cups spelt flour (or plain flour)
1 tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
½ cup chopped dark chocolate
3 tbsp black tahini

Method
Preheat oven to 175°C and line a loaf tin with baking paper.
In a bowl, mash the bananas until smooth.
Whisk in the eggs, honey, oil and vanilla until well combined.
Add the flour, baking soda, cinnamon and salt and gently fold until just combined.
Fold through the chopped dar chocolate.
Pour half the banana bread batter into the loaf tin. Dollop over half the black tahini and swirl with a knife..
Add the remaining batter and spoon the rest of the tahini on top.
Use a knife or skewer to gently swirl the tahini through the batter.
Top with black sesame seeds.
Bake for 40–45 minutes, or until a skewer inserted into the centre comes out mostly clean.
Allow to cool in the tin for 15 minutes, then transfer to a rack to cool completely before slicing.

14/04/2026

Peanut Butter Protein Bars🥜🍫

These were soooo good!! I’m usually an almond butter gal but these were a delish refresh and made me realise how good the classic peanut butter and chocolate combo really is!! I also of course spiked these with some wholesome ingredients to make them a little bit extra😉

RECIPE

10–12 bars (Approx 12g protein per bar)

Ingredients
Bars
1 cup natural peanut butter
½ cup rice malt syrup
½ cup vanilla or unflavoured protein powder
¾ cup almond meal
¼ cup rolled oats (optional but nice for texture)
2 tbsp h**p seeds
1 tsp vanilla extract
Pinch sea salt
Chocolate topping
120 g dark chocolate (70–85%)
1 tsp coconut oil (optional, for smoother melt)

Method
Line a small slice tin (approx. 20cm x 20cm) with baking paper.
In a bowl, stir together the peanut butter and rice malt syrup until smooth.
Add the protein powder, almond meal, oats, h**p seeds, vanilla and sea salt. Mix until a thick dough forms. If it feels too dry, add 1–2 tbsp warm water.
Press the mixture firmly into the lined tin, smoothing the surface with the back of a spoon.
Gently melt the dark chocolate with the coconut oil over a double boiler or in short bursts in the microwave.
Pour the melted chocolate over the base and spread evenly.
Place in the fridge for about 1 hour or freezer for 30 minutes, or until the chocolate is firm.
Cut into bars or squares and store in the fridge.

A peak into my favourites album🧡🌞🍯(Which is basically just Tari & food… haha)
13/04/2026

A peak into my favourites album🧡🌞🍯
(Which is basically just Tari & food… haha)

30/03/2026

Bounty Stuffed Dates🥥🥥

Not sure about you but a little sweet treat duriing my babies nap time is a non-negotiable for me, so I love prepping some healthier sweet treats to grab and go!
These would also make the perfect little Easter treat!!!👌🏼🐣🪺

RECIPE

Ingredients
1 cup finely desiccated coconut
2 tbsp melted coconut oil
2–3 tbsp rice malt syrup (adjust to taste)
1–2 tbsp coconut milk (just enough to bring it together)
Pinch sea salt
½ tsp vanilla extract (optional but dreamy)
To Assemble
12 Medjool dates, pitted
200g dark chocolate (70%+), chopped
1 tbsp coconut oil (for a glossy snap)
Extra coconut flakes + flaky salt (optional)

Method
In a bowl, mix the desiccated coconut, melted coconut oil, rice malt syrup, vanilla and salt.�Add coconut milk 1 tbsp at a time until the mixture holds together when pressed between your fingers — it should be soft but not wet.
Slice each date lengthways (don’t cut all the way through).�Fill with 1–2 teaspoons of the coconut mixture and gently press closed.
Add chocolate and coconut oil to a heatproof bowl.�Melt over a double boiler or in short bursts in the microwave, stirring until smooth.
Dip each stuffed date into the chocolate, coating fully or halfway depending on your mood.�Place on a lined tray. Sprinkle with coconut flakes or flaky salt if using.
Refrigerate 15–20 minutes until set.

18/03/2026

Home cooking, Eating local, Farmers Markets, Whole foods >>>>

12/03/2026

Miso Caramel🍯🍯

If you’re a salty sweet fan this will be your jam! Miso in sweet recipes is honestly just so so good - it’s adds the perfect bit of depth and deliciousness! This sauce would be good drizzled over anything like ice cream, brownies, porridge… you simply must try!!👌🏼

RECIPE

Ingredients
½ cup rice malt syrup
¼ cup thick coconut cream (or pouring cream if not dairy-free)
1½ tbsp coconut sugar (optional, for deeper colour + flavour)
1 tbsp coconut oil
1 heaped tsp white miso paste
½ tsp vanilla extract
Tiny pinch flaky salt (taste first — miso is salty)
Vanilla Ice cream

Method
Add rice malt syrup, coconut cream, coconut sugar and butter/oil to a small saucepan.
Heat on low–medium, whisking until smooth and glossy.
Let it gently bubble for 2–3 minutes — not a hard boil, just a soft simmer to thicken slightly.
Turn heat to low and whisk in the miso paste until fully dissolved and silky.
Remove from heat, stir through vanilla.
Cool for 5–10 minutes — it thickens as it sits but stays beautifully pourable.
Drizzle over ice cream and finish with a sprinkle of flakey sea salt
Store in the fridge for up to 1 week - If it thickens too much in the fridge, just warm gently before serving.

04/02/2026

Chocolate Caramel Love Hearts💕💗💕

Love is seriously in the air with these treats!! They are honestly so so delicious - very proud of these ones so pleeease go and make them!!🥰🥰

RECIPE

Ingredients
½ cup rice malt syrup
¼ cup thick coconut cream (from a chilled can)
2 tbsp coconut sugar or maple syrup (for depth + colour)
1 tbsp coconut oil or grass-fed butter
1 tsp vanilla extract
Pinch of sea salt
200g dark chocolate

Method
Melt chocolate in a heat proof bowl over boiling water or in the microwave.
Add about 1 tbsp in the heart mould to cover the bottom (or whatever mould you have.) Place in the freezer whilst you make the caramel.
Add rice malt syrup, coconut cream, coconut sugar/maple and oil to a small saucepan.
Heat gently over low–medium, whisking constantly, until smooth and glossy (about 5–7 minutes).
Let it bubble for 2-4 minutes - the longer it will boil the thicker the caramel will be.
Remove from heat, whisk in salt.
Cool slightly - it thickens as it sits.
Add a spoonful into the heart moulds, and then top with the remaining dark chocolate to cover.
Optional to top with some dried rose petals and flakey sea salt.
Place in the freezer to set - about 1 hour.
The caramel will become runny when left to room temp so I like to store these in the freezer, then just let it sit for a minute or so before eating.

Recent delicious things… ft my favourite curry recipe and a sneak peek or a tasty treat coming🤎👀1,2. A creamy chickpea +...
02/02/2026

Recent delicious things… ft my favourite curry recipe and a sneak peek or a tasty treat coming🤎👀

1,2. A creamy chickpea + sweet potato curry (recipe below)
3,4. Breaky bean bowl
5. The best matcha
6. A big tuna salad (my current lunchtime hyper fixation)
7. Honey harissa chicken bowl
8. Sticky tempeh fried rice
9. 👀🤎🤎🤎

Creamy Chickpea + Sweet Potato Curry

Ingredients
1 tbsp coconut oil or olive oil
1 tsp black mustard seeds
1 large onion, thinly sliced
2 tsp freshly grated ginger
2-3 kaffir lime leaves, finely sliced (optional but so good)
2 tsp curry powder
1 tsp ground turmeric
Sea salt & cracked black pepper
1 x 400 g can diced tomatoes
1 x 400 ml can coconut cream
1 x 400 g can chickpeas, drained & rinsed
1 large sweet potato, cut into chunks & roasted until golden
Juice of 1 lime (to finish)

To serve (optional):
Steamed rice, fresh coriander, pickled onion, chilli flakes

Method
1. Toss sweet potato with olive oil and a pinch of salt. Roast at 200°C for 25-30 minutes until golden and soft. Set aside.
2. Heat oil in a large pan over medium heat. Add mustard seeds and cook until they start to pop.
3. Add onion and cook for 5–7 minutes until soft and lightly golden. Stir in ginger and kaffir lime leaves and cook for another minute until fragrant.
4. Add curry powder, turmeric, salt and pepper. Stir well and cook for 30–60 seconds to toast the spices.
5. Pour in diced tomatoes and coconut cream. Stir, bring to a gentle simmer, then add chickpeas. Cook for 10–15 minutes, letting it thicken slightly.
6. Gently fold in roasted sweet potato. Remove from heat and squeeze in fresh lime juice. Taste and adjust seasoning.

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