Surfing and simple food with Eleanor Ozich in New Zealand

In a rugged landscape with dark sandy beaches and coastlines that extend for miles, Eleanor Ozich walks out of her house and across the road for some soulful surfing; then turning in for the evening to prepare some heart warming food. Some would say this daily practice is the epitome of perfection. Eleanor says it’s these simple rituals that make her feel balanced and alive. 

As a bestselling author, photographer and mother to three young children, we felt inspired to live and cook more simply after chatting with Eleanor. 

“I started blogging ten years ago, showcasing the health journey and food transition we were on with my daughter at the time. I didn’t really know how to cook at this point and began to discover a new world of wholefoods and how to prepare simple, healthy meals.” 

A loyal following started to take formation as Eleanor realised that preparing quick and delicious meals was what busy families were looking for.

“I love cooking good food quickly, I don’t like to spend hours in the kitchen. That’s why I was so excited when I launched my latest cookbook Simply Food. It captures all of my favourite meals that I cook for my family… and of course each recipe takes no longer than fifteen minutes to make.”

Eleanor pours her heart into every project that she pursues; her latest venture being surf retreats where she prepares each meal for the guests and incorporates motivational coaches, surf coaches along with the accommodation.

“Previous to surfing I found it hard to switch off, but now it has become a way of life and I can’t imagine how I went without it for so long. I love surfing, when I’m out there I’m not thinking about work or anything. I am just catching waves. That’s why the surf retreats are so important to me, to help others discover this incredible release and to be out in nature.”

In perfect timing of our chat with Eleanor we celebrate the launch of her latest collaboration lifestyle book called Lady Waves, with contributions from 60 women surfers from around New Zealand. The book shares a plethora of things related to surfing including poems, art, and of course some perfect ‘post surfing recipes’ from Eleanor. One of which she has kindly shared with us here.  

Words By Erin Pyers

You can follow Eleanors's journey here:

@eleanorozich or



Shop Eleanor's edit:

Zuri Wrap Dress ~ Sage



Kyra Mini Dress ~ Jade





Check out Eleanor's recipes:

Epic chocolate & almond butter cups

Makes 12 cups

Friends, I've gathered all of my favourite plant-based ingredients to create one heck of a chocolate treat. The almond butter and pure maple syrup make these raw chocolate cups a little more sophisticated, while the pink sea salt makes them truly wicked to eat. I encourage you to make up a batch and store them in the freezer for when a sweet craving hits. Simply pop one or two out as needed. 

For the base:

1/2 cup rolled oats
1/2 cup desiccated coconut
3/4 cup medjool dates, pitted
A pinch of sea salt

For the filling:

1/3 cup almond butter
For the chocolate:
1/3 cup coconut oil
1/4 cup almond butter
1/4 cup cocoa
1/4 cup maple

1. Add all base ingredients to a food processor, and pulse until the mixture starts to come together. Press the mixture into mini silicone muffin moulds and press up the sides to create a cup. 

2. Next, add 1 heaped tsp of almond butter to each cup. 

3. Melt the coconut oil, then leave to cool completely (or the chocolate sauce will split). Whisk in the almond butter, cocoa, and maple. 

4. Top each cup with 2 tbsp of the chocolate sauce. 
5. Pop in the freezer to set for at least 2 hours.

Really good rice salad

Serves 4

Fabulously bright and zingy, this effortless grain salad is pretty much everything I want to eat when insatiable hunger strikes. It's a beautiful jumble of contrasting colours, flavours, and textures - each forkful as interesting as the next.

What's lovely about this recipe is that it's easily customisable. Use whatever grains you have on hand instead of wild rice, a can of chickpeas or lentils will even do! Throw in a handful of fresh herbs, switch out the sun-dried tomatoes or artichokes for olives. Even a handful of toasted seeds or nuts can make an excellent addition. 
Furthermore, It can be fully assembled in advance and transported with you to the beach, if you like. Hearty and satisfying, this recipe will quickly become your new favourite!

1 cup preserved artichokes, drained
1/2 cup sun-dried tomatoes, finely sliced
2 cups cooked wild rice or grain of your choice
1/2 red onion, finely sliced
1/2 cup flaked almonds
70g feta cheese

For the dressing:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp smoked paprika
1 tsp dijon mustard
1/2 tsp chilli flakes
1/2 tsp sea salt

1. Add all salad ingredients to a large bowl.

2. In a separate bowl, whisk together the dressing ingredients, then pour over the salad. Mix until well combined.

3. Top with a handful of microgreens or fresh herbs if you desire.