Cooking with Seasonal Produce – It’s Asparagus time!

  • 14 November 2017

It's asparagus season and I need to get in quick with this blog as asparagus season is often short lived, where I live anyway. There are all sorts of nutritional benefits to eating asparagus, like it has a good source of vitamin A (which we need for our eyesight, building our immunity and reproduction of cells and it also helps with organ health) is a great antioxidant, can serve as a diuretic,...


A Fusion Summer Salad with Watermelon

  • 16 October 2017

I am reviewing books in every other post or so. A few months back I reviewed a few recipes from Saffron Soul by Mira Manek. Both the kidgeree and the granola were recipes I developed from this book. I want to share with you two more recipes I have developed from inspiration through reading this book. A salad recipe this week and a curry next week. Then I think it would be great if you put this...


A Forbidden Rice Recipe

  • 16 October 2017

Who’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China. During these times the Chinese emperors kept black rice for themselves and didn’t allow anyone else to eat it as black rice was seen...



  • 10 October 2017

It’s pickles time again. I know it was only a few weeks back that I wrote about pickles. I’m mad for pickles these days. Who made the giardiniera from the recipe I posted a few weeks back? If you did I would love to hear from you and find out how it went. Do you have any pictures to share? If so can you please share on the recipe share page on Facebook. Like I said in last week’s blog I was...


A salad made from veggies found in the fridge - tastier than tasty can be

  • 05 October 2016

Where I live it is starting to warm up and I love this time of the year. It is warm enough to eat salads every meal of every day which brings me great joy as salad is my favourite food. What I especially love during spring is salad with some cooked components and some raw ingredients too. As I sat writing this blog last Thursday I thought I would embark on sharing a vegan Nicoise recipe or a...


My fave soup at the moment- sunchoke and silverbeet

  • 18 August 2016

These little beauties go by the name of earth apple, sunchoke, Jerusalem artichoke just to name a few. They are tasty indeed, it is hard for me to get any of them in the soup pot because they taste great raw and I am known for my picking. They are a winter root veggie that are packed with vitamin C, A and E aswell as having a good source of minerals including our all time favourite, iron. Blended...


Meet the Queen of listening to your body (and yes she is a vegan too)

  • 20 July 2016

Nineteen years  in my early 20's I found myself in the Osho meditation resort and wandering around curious about what activities happened in the evenings I shyly entered a building that had a free form dance class/meditation happening. I remember within minutes finding myself entwined like a tree root with a gorgeous woman who I later found out was called Padma and an incredible ballet...


Vegan Fondue (is that even possible) the last recipe review of the book ' My New Roots'

  • 14 July 2016

For those who follow my blog posts you will remember last year I started a recipe review on Sarah Britons book ' My New Roots'. A month or so back the realisation that I had left that project unfinished hit me and then in the last foundation module  of The Vegan Chef and Lifestyle Training, two of the students decided to make a recipe from 'My New Roots'. A recipe I had skimmed past many...


Do you know if what you are eating is right for you?

  • 28 May 2016

I love the course I teach. The modules have been carefully planned in a particular order that  enable students to begin to work out what way of eating is best suited to their constitution, their body type and what makes them feel good.I love that we can all choose to listen to what our body needs to eat and style food around a few different principals of eating in order to create food which...


A few ideas on slowing down and still get everything done (and a great recipe too)

  • 09 May 2016

It is ironic that I am writing about the topic of slowing down and I know my beloved partner Mak is going to raise his eyebrows when he sees this post as he is surrounded by my 'busy ness' every minute of the day. If you were to see my house and my diary right now you would wonder what I could possibly offer you in the ways of ideas of slowing down. My front lounge room is piled high with...


Eggplant and broccoli curry in a hurry (easy ways to make nice thick curry gravy without all the preservatives)

  • 01 May 2016

Did any of you reading this blog grow up with a tin of Keen's curry powder in the cupboard? I did, My mum used to have a few tins on the go at once and would add a spoonful to various dishes. As a child I always wondered what the powder was and where it originally came from but never thought to ask her. In adult years I thought maybe it was ground curry leaves and then could be a more tumeric...


A Very Yummy Coleslaw Dressing Indeed (better than mayo)

  • 11 April 2016

This is the first of some very delicious recipes I wish to share with you. Even though there definitely is a change of season happening where I live, the hot weather seems to have a mind of its own and it is going on and on. I don't mind as that still means nice summery dishes with smoothies for breakfast and salad for lunch. Having said that this recipe I share with you today is one I think you...


Don't be fooled by how healthy it looks- its absolutely delicious too and contains calcium and magnesium (what could be better than that for a humble breakfast idea)

  • 22 February 2016

 I want to share with you a very delicious and incredibly healthy breakfast idea. After cooking for Deva Premal and Miten's recent ecstatic chant retreat and the 255 participants that attended I woke up the next morning craving collard greens. No great surprise there, when I work long hours my body starts to crave foods high in calcium and magnesium and yep you guessed it collard greens is a...


An interview with Deva Premal and Miten on being veg(etari)an for life

  • 28 December 2015

In 1997 I was working in the kitchen at a music festival in Osho Leela in Dorset.I was incredibly new to the world of Osho and there was a lot of hype about Miten and his girlfriend Deva Premal performing in concert. I wasn’t sure what all the fuss was about and when someone asked me if I was going I replied probably not as I would be washing the dishes after dinner while the concert was on.That...


A whole new take on hummus which is sure to impress your friends this chrissy

  • 21 December 2015

As organic lemons soar in price close to and beyond $20 a kilo and hold little juice this recipe is a winner. I can't claim that it was my idea, I found the recipe in 'My new Roots'by Sarah Britton. In her recipe Sarah suggests using sorrel leaves to make hummus. She does however also use lemon. However I found by adding three times as much sorrel as she suggested no lemon is needed at all....


Best Nut Roast Ever- Just in time for christmas (seed free version if you prefer)

  • 14 December 2015

I've been making nut roasts for six or so years now and from time to time I change parts of the original recipe and look up new ideas. In all the variations this is the best one I have come across. With it containing a grain (rice) and nuts it is automatically a complete protein meal and then the addition of organic non gmo silken tofu you really do have yourself a protein packed meal. You can...


A Christmas Idea The Whole Family Will Love

  • 09 December 2015

Is Christmas time an easy time for you or one fraught with all sorts of emotions. As a child I loved the build up to christmas but always noticed my dad had to work pretty hard during that time and the absence of our extended family was very felt. Missing all our relatives on christmas day reminiscing of how it used to be. Fortunately for us though my mum would always invite someone over on...


Making recipes vegan or dairy free is soooooo easy (3 fabulous vegan recipes from reviewing My New Roots)

  • 05 November 2015

What a great idea it is to review a cook book. Two blog posts ago I mentioned that I am reviewing recipes in My New Roots by Sarah Britton and changing the recipes  to vegan recipes. It is great fun and I completely recommend grabbing a vegetarian cook book and doing the same. I am not reviewing every recipe just those that make me salivate from the sheer glimpse of ingredients listed. I...


Oh my god is this really a vegan brownie?

  • 28 October 2015

Off to work I go. Tomorrow I start transporting my million and one things that I need to cater on a five day retreat and this retreat is a bit of a milestone for me. It is the  first retreat, since I have become vegan that I have been asked to make a brownie.  And this is the delicious recipe I have developed. No one would know it is vegan, it is so moist and buttery. A friend of mine...


What is buzzing and humming food? (plus an idea to make those times when you need to get a quick meal or snack easier)

  • 21 October 2015

I am rehasing an old blog post here, one that I know many of you missed so thought to run this idea past you.Do you prefer buzzing food or humming food?What is this you may ask?It is something my partner and I talked about years ago, it was his analogy. When I stopped eating dairy this year I really understood what we had been talking about.Read below for the details on that. And with this post I...


A Few Tips to Make Life Easier in the Kitchen

  • 14 October 2015

I knew I would be sharing lots of useful tips, information and fantastic recipe ideas with the students of the vegetarian chef and lifestyle training this year but what I hadn't bargained on was how much I would learn from the students themselves and from the guest facilitators. When seven people enter a kitchen at the same time there is so much to learn together, it is astounding.During the four...


How to Make a Perfect Soup Stock

  • 25 August 2015

I wonder how many of you out there shy away from making your own soup stock. Until a month or so ago, I was amongst you. I always made my soups with salt or Organic Aussie herb salt for flavouring. I vaguely remember making a stock once and couldn't understand why anyone would bother as it didn't taste all that good. However now I am completely addicted to making stock from scratch, it makes the...


The Best Ever Savoury Pancakes

  • 01 July 2015

Last weekend was module three of The Vegan Chef and Lifestyle Training which was the Ayurvedic style of cooking and eating. During the first day we learned many traditional recipes from the wonderful Jacinta McEwan of Mullum Herbals. Amongst the recipes was my all time favourite pancakes. I have had these served up to me many a time at an afternoon tea when in India. I cooked them last night for...


Three easy things to do if you are starting to feel run down (and they work!!!)

  • 12 June 2015

Plenty of people seem to be catching colds as the cooler weather sets in. Determined to stay well and keep on doing what I love doing - working in the kitchen and teaching The Vegetarian Chef and Lifestyle Training- I will keep my immunity in tip top condition. When I do start to feel like I am getting run down I do the following very easy things to keep me in good shape. Hope you find these...


Never Go Hungry Again (Ideas for when you travel)

  • 01 May 2015

Sitting at Sydney airport with a rumble in my belly I am prompted to write this blog. It is not often I leave home without my packed lunch, breakfast, dinner or snack. However this time I have done the unthinkable and I am hungry!!  As I cast my minds eye over the organic watermelon, apples, pears, oranges, hemp seeds and home made hummus that I left in my brothers fridge I realise what a...


Problem Free Bean and Legume Eating (A Complete Guide to Easy Digestion)

  • 04 April 2015

A big part of me so wanted to title this blog post beans without letting the gas off (that is the expression my 6 year old nephew gives to flatulence) wasn't sure how appropriate that was for a title though. This blog post is an important one as so many people struggle with digesting beans and there really are some very simple solutions to this. Learn all about easy bean digestion below and the...


What brings you joy? Is being in service on your list?

  • 16 March 2015

At the recent Uplift festival I listened to a panel of doctors and well being experts talk about true wellness. They told us that they often ask their clients the question "What brings you joy? " We were then asked to note down what brings us joy. Walking in the dark when everyone is asleep and the human race appears relaxed calm and at peace. Cooking for others especially my beloved and...


I need your help!!! What music do you listen to in the kitchen?

  • 03 March 2015

Over the last five or so months my beloved partner Makrand has been playing the ukelele in the kitchen when I cook but he draws the line at accompanying me on retreats with to play as I cook for clients. I have now become accustomed to having music as I cook and I realise as I am working away on retreat after retreat I have very little music to listen to.Sometimes the beauties who work with me...


What's all the fuss about sauerkraut? Simple ways of making your own cheaply.

  • 18 February 2015

What is all the fuss about sauerkraut? How can cabbage that is stuffed in a jar and left to ferment for more than three weeks be remotely good for you? It's smelly and bubbles away, it doesn't make any sense. These were all things that crossed my mind when I started making my own. Sauerkraut isn't new to me nor is it new to the world, its a very old method of storing vegetables. I remember as a...


A great way to make organic food cheap

  • 25 January 2015

I am baffled when people tell me they would eat organic food if it were cheaper. I buy organic lettuce from my farmers market for the exact same price as I would if I bought a lettuce from the super market. My farmers market lettuce is a bit smaller but it definitely is more filling and it lasts much longer in the fridge. Organic apples are $2 more dearer per kilo from my local farmers market but...


Catering for everyone's individual dietary requirements is actually easy- believe me

  • 21 January 2015

Something that comes easily in the kitchen for me is catering for everyone's individual dietary requirements. Through this very simple recipe I show you how. My partner wanted spaghetti for dinner with a good cream sauce, he is gluten free. I am presently trying to regulate my blood sugar levels so didn't want carbohydrates for dinner nor did I want a cream sauce. I also wanted kale he didn't...


How do we know what the year ahead will bring? (Happy New Year Everyone)

  • 31 December 2014

Happy 2015 wonderful people. I hope you have a fabulous year filled with good quality delicious ethical food and hoping all your dreams, desires and aspirations come true. I feel so blessed to have you all in my life allowing me the opportunity to share delicious recipes with you each week. The question I pose to you in the title of this blog is one I have asked myself in the last few years - (...


Are you ready for a cleanse in the new year? Fresh and Vibrant is the best way I reckon.

  • 28 December 2014

It's been a while since I have got around to posting a blog. I have a note to myself in my dairy for 2015 reminding me of how madly busy November and December gets for me in the world of catering and how I need to be more organised prior to November 2015 so you receive all the incredible recipes I have to share over the festive season. Anyway soon it will be the new year and even a day after...


December Give Aways and Festive Recipes

  • 01 December 2014

Well I missed a week of blog writing. I always feel like I let myself and you all down when I do that and then I wonder if any of you actually noticed and how many of you actually care if a recipe comes your way or not. I have relaxed somewhat and stopped giving myself a hard time for missing a week as during the month of December I will be giving you loads of free festive recipes for you to try...


Exciting Times Ahead at Veet's Cuisine (including a deliciuos raw cherry ripe recipe)

  • 19 November 2014

There is no standing still at Veet's Cuisine. Just as I was finalising all my catering dates for 2015 I was sent a message loud and clear that I had to move forward and create the next chapter in Veet's Cuisine. Beyond excited I officially announce to you all the birth of The Vegetarian Cooking School, Veet's Cuisine. After four years of teaching one day cooking classes Veet's Cuisine is taking...


Did you know that peanuts aren't actually nuts? (plus a great alternative recipe to peanut sauce)

  • 03 November 2014

Peanuts were the first "nut' I ever ate, by the handful smothered in salt feeling happy to be eating them as well as feeling guilty that I couldn't share them with my brother. As a child my brother was highly allergic to peanuts. I loved them when I was young but for a few decades now have stayed away from them completely. The last time I ate them I became incredibly bloated and wondered if I was...


What do spirulina and yoga poses have in common?(hint think back to last week's blog post)

  • 29 October 2014

Since posting last week's blog on what foods help keep the blues away I have actually been feeling pretty good emotionally and really feel drawn to write another post on keeping the blues away or helping yourself feel better when feeling out of sorts or feeling like everything has really become too much. So by now you must have guessed the common thing that spirulina and yoga poses share is that...


Can Broad Beans Really Keep the Blues Away? (what to eat when feeling depressed)

  • 21 October 2014

To most people  I seem like that happy sort of person and yes most of the time I am but I am also good at pretending and putting on a happy face when I'm actually feeling like shit. However at times i just can't do that and last Thursday I  had a morning where no matter what I  did I couldn't pick myself up. Usually when I feel like this I reach for all the foods that help me go...


Delicious Meals for People with Diabetes (that the whole family will love)

  • 29 September 2014

A few months ago  I found out it was National Diabetics week and I regretted not knowing about it so I could have posted a blog that week. Weeks and weeks later I am still determined to get a blog post out to you as it is a subject close to home. My father has type two diabetes and even though he has had it for more than twenty years I am only just beginning to understand what Diabetes is....


The Super Food of Super Foods (and it grows right here in Australia)

  • 07 August 2014

I can't stop raving about hemp seeds and I only discovered them a couple of years ago. A big bag accompanies me on any retreat I cater for and I am known to take them with me when I go away. In my eyes hemp seeds are really the super food of super foods as they are a complete protein. Along with soy beans and bea pollen they are the only complete protein in a plant based diet. In simple terms...



  • 07 July 2014

At the age of fourteen doing work experience at the Darwin Travelodge to see if cheffing would be my chosen career, I came across avocado for the first time. Avocados had newly arrived in Darwin and I had heard of them as my best friend's mum loved them on toast but had never actually seen or tasted one. One of the chefs supervising me cut an avo in half proclaiming how delicious they were. He...


Moments of Joy in the Kitchen

  • 02 July 2014

After dancing last weekend in a 5 rhythms workshop called 'Returning to Joy'* I feel compelled to write about finding moments of joy in the kitchen. I meet people who either love cooking or actually loathe it, as well as those who feel it to be a chore. With the birth of the ideas of  five minute meals in the kitchen and how to speed up the cooking process by plugging in a piece of equipment...


Organic Cold Pressed Oils

  • 25 June 2014

What oils do you use?  It is a big question, for me the number one importance is that the oil is organic and secondly that it is cold pressed. Ever since I left home at the age of eighteen I have used good quality cold pressed olive oil. It was the only oil I used for decades. In recent years though becoming aware of heating points of oils things have changed. Basically, I still...


Calcium & Macrobiotic Lunch & Tahini Caramel Balls

  • 17 June 2014

For those who follow my blog posts you will know I have had a break from dairy for more than a month. I actually feel my body needs a longer break and I will continue for a few more months without dairy or at least reduce it to a minimum amount. The main reasons being that my digestion seems happier and that I am more creative with my protein when not eating dairy, which I feel is important as I...


Mange Tout (Snow Peas)

  • 12 June 2014

Growing up in a small town in the Northern Territory I remember very well the times my mum would come home with an exciting new fruit or vegetable.  She would describe what she thought they tasted like before giving them to us and then my brother and I would decide if we agreed or not, we were like miniature connoisseurs. Mandarins, kiwi fruit, eggplant, silver beet, rambutans and snow peas...


Winter Warming Cooking Class in Byron Bay & Pesto Veg Bake

  • 02 June 2014

More and more people are wanting to eat preservative free food and I certainly don't blame them, I actually applaud them. Pre packaged foods contain all sorts of additives that shouldn't be in them. Even companies that boast 'no preservatives' will add sugar to dips, chips, pasta sauces, burgers and curry pastes, all foods that normally wouldn't have sugar in them. Then don't get me started on...


Non Dairy Sprinkles

  • 26 May 2014

For at least a month I am restricting my dairy intake to zero. In the past I have done this a few times for varying reasons. Sometimes because my body feels better with a break, sometimes because I feel I need to shed a few kilos and and at other times because I find myself getting lazy with my vegetarian protein choices eating dairy at each and every meal. This time it is for all three reasons....


Vegan Fritatta

  • 12 May 2014

One of the aspects of catering on retreats that I love so much is adapting food to suit people's individual dietary requirements. I love to know that everyone is going to be able to enjoy good food no matter what restrictions they have. I enjoy making them similar food to the main dishes on the menu, adjusting it in whatever way is needed. Often though when there is someone vegan on the retreat...


Fresh and Vibrant Cooking Class Sydney

  • 24 April 2014

In  a few weeks I will be in Sydney running two cooking classes at the beautiful Sydney Cooking School in Neutral Bay. One class is fully booked and I have some spots left in the Sunday class. This class is called Fresh and vibrant and is based on many of the principles of raw cooking yet not entirely a raw food preparation class. I  love raw food and eat it everyday in the form of...


Carrot and Pumpkin Soup with Coconut and Kaffir Lime

  • 21 April 2014

It is very much feeling like soup time right now. Our weather is sometimes wonderfully hot still in the day but by the late afternoon it starts feel a little chilly and a saucepan of soup is what springs to mind to prepare for dinner on such nights. My favourite soups are in the 'Veet's Cuisine' delicious vegetarian recipes, Greek Lentil, Minestrone Verde, Laksa and Spinach and Pea.However this...


Flavouring Water

  • 14 April 2014

Clean sparkling drinkable water is very much on my mind at the moment, as it is for many in the Byron Bay Shire, where we live.  A one hour drive away from where I live is a town called Bentley and in that town there is a proposed coal seam gas mining site. Just this morning three thousand people including myself held vigil at 5 am in a gathering of peaceful protection of our land and water...



  • 01 April 2014

Fifteen years ago quinoa first appeared in my life, my then housemate Bodhitara introduced it to me. I had never eaten anything quite like it and was instantly in love. In those days local produce wasn't a concept I really considered and ate it regularly not realising it had flown thousands of kilometers to reach my plate. These days quinoa is the buzz word making appearances on menus in cafes,...


Thyme is a great source of Iron

  • 02 March 2014

What herbs did you grow up with? Growing up in the Northern Territory to an English family, herbs were not widely used in our house. We always had mint sauce with certain meals but unfortunately more often than not it was made with dried mint. My mum did grow parsley and that was a regular in salads and as garnishes. Then when my mum discovered the delicious flavours of Italian cooking we had...


Preservative Free Cooking 3 and Burger Recipes

  • 25 February 2014

A few months back I wrote a blog on eating preservative free food and how it is easier than you think. Now I want to write a further blog on taking small steps. On quizzing my sister in law on what seasoning her family in Timor Leste used before Ayam seasoning (which contains MSG and many other preservatives), she told me stock cubes and before that her grandmother just used salt, lemongrass,...


Mexican Inspired Lettuce Cups

  • 17 February 2014

I have been promising this recipe to a few people for a while now and before the Mango season dries up I think I better get it to you all. This is a refreshing summer recipe. When I first made it I made it in individual bowls with big lettuce leaves, it was a very wholesome lunch. Recently though in the cooking classes here in the Byron shire we have been making it in small lettuce cups and...


Dairy Free Date Cake

  • 04 February 2014

Scanning through past posts I feel it is time for a sweet treat recipe. I realise I post savoury dishes as there is always some information I want to get to you. Very often with desserts or sweets there really isn't anything I can write about so this week its just a recipe. Oh except in the recipe you can use coconut sugar or rapadura sugar. Both sugars are apparently healthier than the old...


Fresh & Vibrant Food Preparation Class plus iron rich snacks

  • 21 January 2014

Last Saturday's Seasonal Cooking Class was a delightful experience.  I love the enthusiasm of people who come together to learn more about vegetarian cooking.  I also enjoyed showing people how to include more iron and protein in their diets.   This class was different for me in the way I planned it.  Usually I plan what I want to include in the class and then go out and...


Vandana Shiva and Millet Recipes

  • 13 January 2014

The recent Uplift festival had many highlights for me and the first was listening to Vandana Shiva's talk. I had catered for Vandana Shiva the week prior to the festival and hadn't actually realised how famous or how influential she has been in the world. When catering for Vandana Shiva I instantly liked her but wasn't quite sure why. After hearing her speak I felt truly honored that I had been...


2014 cooking classes, retreats, events and a refreshing recipe to see the new year in

  • 31 December 2013

Happy New Year Everyone. Wishing you a fabulous year ahead with wonderfully fresh, alive, healthy and incredibly delicious food all year long. I am very excited about the upcoming year. 2013 was a very good year for Veet's Cuisine, however quite challenging on a personal level. Many lessons learned and even though there were emotionally painful times I was able to still keep doing the thing I...


Christmas Ideas and Healthy alternatives for Eating Salmon

  • 21 December 2013

This is an extra blog post this week to give you some wonderful ideas for Christmas and keep you from reaching for a packet salmon. I am not entirely sure why but in the last few weeks it has been bought to my attention how much salmon is being consumed these days.This led me to look into why people are eating salmon and how it is farmed. Alarmingly salmon is grown with very few ethics and in my...


Byron Bay Tempeh

  • 17 December 2013

In my very busy mind I had a great story to tell you about my love of tempeh. It was so eloquently put together but the reality is I now can't put thought to paper.  So here is a much briefer account of my tempeh love affair. When I was first introduced to tempeh I didn't quite understand the attraction. I persevered but the chemistry just wasn't there and I gave up even trying to like it....


Electrolyte Drink

  • 25 November 2013

Electrolyte DrinkFor those of you who do a lot of physical activity or find yourself in the sun a lot or have been sick and lost a lot of body fluids  you can make this simple drink to replenish electrolytes in your body. When myself and my wonderful helpers work long hours in the kitchen with the oven blasting away we will often make this simple drink. On all retreats I serve a cool tea...


Iron Rich Foods and Steamed Veg with Raisin Dressing

  • 18 November 2013

I woke up yesterday with this bright idea to write one complete blog post on Iron but realised I have too much information to share in one post. So I will take time to write blog posts over the next months getting as much information as I can to you on obtaining enough iron.  I started to write some information about the different types of iron and gave myself a headache so for this blog...


Preservative Free cooking 2 & Three Dips

  • 11 November 2013

The other week catering on a yoga teacher training, two plumbers rocked up to the kitchen I was cooking in and put in a dishwasher. As one of them was installing the dishwasher the other was fascinated in the food I was cooking and was quizzing me on the spices I was putting together. I was making a Vietnamese style curry from scratch and he asked me if I was using brown rice. He was happy that I...


Gluten Free Information

  • 22 October 2013

If you have Coeliac disease or have been on a gluten free diet for a while this blog post may not offer too much new information but hopefully you will enjoy trying out the recipe below. If you have recently been diagnosed with gluten intolerance or Ceoliac disease or have friends who are gluten intolerant you are sure to find some useful information in this blog. When I had my belief confirmed...


Beetroot, Fennel and Mint Salad with Turmeric Tempeh

  • 08 October 2013

Last Monday unbeknown to one another, Makrand (my partner) and I had been into Mullumbimby and visited the local herbal dispensary, Mullum Herbals. Both of us for different ailments and both within minutes of each other. My inquiry was not an ailment as such  but a question on what herbs to take for anxiety and at the end of the conversation the lovely naturopath said that anxiety can be...


Delicious and Nutritious Cooking Class and Easy Stir Fry Recipe

  • 24 September 2013

After a very successful raw food workshop last weekend I am very happy to announce one last cooking class for 2013, to be held on the 20th of October.  The class will be the Delicious and Nutritious workshop. In this workshop you will learn a variety of simple and easy recipes that you will feel confident in trying out at home. The recipes will include snacks, entrees, mains, drinks and...


Fennel Soup

  • 02 September 2013

Fennel SoupAs the weather changes so will the vegetables available at our local farmers markets, I am looking forward to seeing what is in season this spring. I have thoroughly enjoyed the winter vegetables this year, lots of brocoli, beans, snowpeas and silverbeet as well as one of my all time favourtie vegetables, fennel. The wonderful farmer who sells it at the Mullumbimby farmers market told...


Vegan Catering on Retreats

  • 24 August 2013

I have recently been booked in to cater for a few new retreats and as these retreats will have people attending who have never met me or eaten my food I want to offer some information about vegan catered retreats. First time on a vegan retreatOver the last five years I have catered for many retreats and of course all of them have been vegetarian. At times a few new retreat participants have come...


Preservative Free Cooking

  • 12 August 2013

Last week I couldn’t resist picking up and purchasing the woman’s weekly vegetarian cookbook. The first vegetarian cook book I ever bought at sixteen was the woman’s weekly one. Much has changed since I was sixteen, nice big glossy photos, lots of internationally inspired herbs and spices, and a brilliant array of  grains and pulses being used. Also it appears that more thought of vegetarian...


Mak and Veet Cauliflower Soup

  • 18 July 2013

Someone once told me it is not really good to compromise in relationships.  However I have to say the compromise I made with this soup worked wonderfully.  So if I could remember who that someone was I’d go and tell him or her that sometimes, just sometimes compromising can really pay off. I love blended soups and my partner, Makrand loves soups that are chunky and have lots of...