Crispy Oven Potatoes

  • 20 May 2019

Celebrating Eleven Years (with a recipe that isn’t mine)   Last Sunday marked eleven years since I embarked on my catering business and last Friday marked the four year anniversary of Veet’s Vegan Cooking School.   Triple wow, I remember those weeks when deciding to give up my life as a primary school and English as a Second Language Teacher in order to start my own business. I...

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Organic Food is Cheaper Than You Think

  • 30 April 2019

Organic Food is Cheaper Than You Think  For eight years now my partner and I have been living on a full organic diet. When shopping for fruit and veg and dry foods we buy organic food only. There is the odd exception when we go away or eat out as there is not really any fully organic café or restaurant in Australia and when I go to India it is hard to eat 100% organic. However on a daily...

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Cabbage Rolls (filled with chickpeas, tofu and mushrooms)

  • 26 March 2019

How’s this week been for you all? I have had the most ideal week. Working on a new version of the module one syllabus and on retreat menus has been a slower paced week for me. I have been working regular hours rather than sixteen hour days like I do when catering on retreats. Working an eight hour day has allowed me to have plenty of time to look after myself.  The first thing in practicing...

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One Pot Camping Meals (Take Two)

  • 19 February 2019

One Pot Camping Meals (Take Two) I just found the book I wrote camp recipes in when we were road tripping in November and December last year and realised that I still have some beauties to share with you. The recipes are so easy for camping as they all only need one saucepan or wok to cook them in. Which also makes them great for one pot meals in the home.   Once again all these recipes fed...

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Jackfruit Curry

  • 12 February 2019

Jackfruit Curry I’m a jackfruit newbie. I have only ever eaten it from a tin (organic of course). When the local grower gets a green one my colleague Metche Legaspi who is from the Philippines will show me how to cut and cook them but until then it will be the tinned variety I use. I personally don’t make it for myself but have found myself cooking it for catering events.  The last time was...

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Curing my childhood nostalgia with Green Papaya Salad (Som Tum)

  • 22 January 2019

You know those meals that you had growing up that you just can’t get out of your head. Something that you just have to have from time to time to overcome the nostalgia. Green Papaya Salad (Som Tum) is one of those dishes for me. When I moved to Darwin from the tiny town of Katherine in the Northern Territory at the age of nine I couldn’t believe the sights, sounds and tastes of this new world I...

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Camping meals made in one pot

  • 11 January 2019

For those of you following Veet’s Vegan Cooking School on Instagram and Facebook you will probably remember I recently went away on a camping road trip and promised to bring back some recipes from my time on the road. Well here is the first installment. Now I am back in my big kitchen with all my fancy equipment I really miss my camp food. I love that I only had one pot to wash up and that I...

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Christmas Feasting Ideas

  • 10 December 2018

There are so many vegan dishes to cook for Christmas. Where to start? Looking back through my blogs I have so many recipes from over the years that are great for Christmas feasting, so I am re-sharing them all with you now.   Sides   Greek Potatoes Without a doubt the Greek Potatoes will be on our table whether we decide to celebrate Christmas or not. The nut roast and a...

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Jazzing up a Salad with Black Bean and Walnut Kofta Balls

  • 21 November 2018

In the last vegan foundation course Grace and Mark made a delicious salad with black bean kofta balls. They were a real treat. I had a left over eggplant from the course and decided to develop their recipe further by putting chopped walnuts and mashed eggplant in the koftas. It worked and they are lovely and crunchy but moist at the same time.    You can serve them with a decadent...

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Creamy Mushroom and Silverbeet Buckwheat Crepe (yes they are gluten free too)

  • 14 November 2018

Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try. Creamy Mushroom and Silverbeet Buckwheat Crepe...

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Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)

  • 07 November 2018

You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes.     I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation...

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Gluten Free Pad Thai

  • 16 October 2018

As part of the three-day vegan foundation course you get to work with a partner and create a signature dish. Each foundation course there are fabulous recipes. In the October foundation course there were three signature dishes made. The ravioli I shared with you last week, a Pad Thai recipe and a Green Curry. I shared all three photos of these signature dishes on social media and plenty of people...

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Gluten Free Beetroot Ravioli (made from scratch and it’s easy)

  • 16 October 2018

A few weeks back I posted on Facebook all the things I love to make with beetroot and one of them was ravioli. One of the followers asked for the ravioli recipe and I told them I would post it in a blog post soon. I had the recipe but needed time to make it to get a photo to put with the blog post.    I have been flat out since then so wondered how I could squeeze making ravioli in the...

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Spaghetti Carbanara (recipe inspired by our trip to Bali)

  • 25 September 2018

I don’t know about you but do holidays or time spent away always run smoothly? If I go to the Osho Meditation Resort they usually run very smoothly and usually everywhere else I go also runs relatively smoothly but then on occasion some holidays have had challenges. At the beginning of this month Makrand and I treated ourselves to twelve days in Bali to celebrate seventeen years of being...

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A Vegan Take on a Classic Asian Dish

  • 19 September 2018

Originating from China everyone says although for years I thought San Choy Bau (or is it Sang Choi Bow? Or even San Choy Bow?) came from Korea as it was two of my Korean students who first made me a vegan version of this dish which is commonly made with pork. Where it originates from is not known, on the internet anyway. However what is known is that ‘Sang Choi’ means lettuce and ‘Bau’ means to...

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My Favourite Sunday Morning Breakfast Recipe

  • 28 August 2018

What is your favourite breakfast? Mine is an Indian dish that comes from the state of Gujarat. One of the things I really look forward to when I go the the Osho Meditation Resort in India is that I know I will get to eat poha for some of the breakfasts while I am there.  In recent years it has been served every three days. The breakfasts that were served on the other days were delicious too...

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A Hearty Soup for Anytime of the Year

  • 21 August 2018

Salad is usually on my own personal menu for lunches but with a recent cold snap I decided to make a hearty soup to warm up last week. Wanting to create a new soup recipe in the fashion of a Tuscan soup with beans and pasta I found myself flicking through the Wicked Healthy cookbook and stumbled upon their fagioli recipe.    Of course I changed a few things as they use a sauce...

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You Can be Vegan and Have Your Bacon Too

  • 14 August 2018

It’s been years since I’ve eaten meat so trying to make vegan food taste like meat has never interested me. However during the last vegan chef and lifestyle training that I facilitated it became clear that there is a real need for replicating meat flavoured food in the plant based world. As there is a whole new generation of vegans who never gave up meat because they didn’t like it. ...

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Winter Warming French Bourguignon

  • 26 June 2018

The photo was taken by the very talented Emma Hasler. Thanks Emma.   This week’s blog is for those of you living in the world where it is presently cold. Last week we had some bitterly cold days and all I felt like eating was warm nourishing food. What are your winter warming  go to recipes?    This rich French Bouruignon is high up there on the list of what I love to cook...

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It's Carrot Time

  • 12 June 2018

As many of you know already, I am in the middle of teaching the Vegan Chef and Lifestyle Training for 2018. While I am enjoying this course immensely I am pushed for time to create my own recipes to showcase in the weekly newsletter I send out. So this week I am borrowing one of the recipes the chef students created last week and also sharing a pesto that features in module two (Raw Cuisine) of...

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A milestone and a creamy vegan chowder recipe

  • 29 May 2018

A milestone and a creamy vegan chowder recipe Photo by Emma Hasler On the 19th of May this year my catering arm of the business I run turned ten and the Vegan Cooking School turned three. What a massive milestone this is for me. I chose not to celebrate and was going to write a blog then I wasn’t going to write a blog and now I just realised I really can’t let that pass. It is a big deal...

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Vegan Sausage Rolls for Children and Adults Alike

  • 26 March 2018

Continuing the theme of what to cook for children or teenagers who have decided to go vegan has me sharing this sausage roll recipe with you all. I am sure many adults would like it too. I have included a short crust pastry recipe which is nothing like the puff pastry that sausage rolls are usually made with. If you are looking for authentic it is probably best you buy an organic already made...

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More Recipe Ideas for Children who Decide to Become Vegan

  • 26 March 2018

Lots of feedback came in last week from families saying they enjoyed the recipe ideas I shared for children/teenagers last week. This week I am back with more recipes for children/teenagers who decide to become vegan. I am also on the look out for lunch box ideas as I will compile them together and share in a future blog. I love seeing how creative school lunch boxes really can be with such...

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What to Cook for the Kids When They Decide to Become Vegan

  • 20 March 2018

I was asked some weeks back for ideas on what to cook for children/teenagers once they decide they want to become vegan. I don’t think there is one easy answer to this as it really does depend on what the individual child/teenager likes to eat but that is actually a good place to start. You will know what your child/teenager likes to eat and from that there are two paths you can take.One: Try to...

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To Cleanse or not to Cleanse, that is the question

  • 06 March 2018

I ran out of time this week to write the blog I had planned so diverting a little to tell you about my story with cleansing. Who fasts here? Who goes on a cleanse? Who is like me and never fasted in their lives? I have to admit to you all that I don't believe in fasting, it's just not for me. I can easily get low blood sugar and low blood pressure so that's always been a great excuse for not...

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What's the go on complete protein? (plus the most delicious recipe I've made in a long time- and that's saying something!!)

  • 26 February 2018

I know there are two schools of thought in the vegan world on protein. One is that there is so much protein in all that we eat that we don't really need to worry about it and that it is rare to be protein deficient. The other is that it is important to make sure you get enough protein. I'm in the second school of thought. I like to know that I am getting enough protein each and every meal and I...

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Its easier than you think to get all your nutrients on a vegan diet (plus 3 zinc filled recipes)

  • 20 February 2018

A few people of late have asked me for recipes and ideas to help them transition into a vegan diet more easily. It's too much to share in one email so I feel I will need to do a series. This is the first blog of three or four, I would say. I'm starting with vitamins, minerals and nutrients as this is what often concerns people (protein will come in another blog). I'm a believer that if you eat a...

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A Genius Way to Make Tofu Taste Like Fetta in a Pie

  • 06 February 2018

In every Vegan foundation cooking course I run the participants get to develop a signature dish with fresh organic produce bought from the local Mullumbimby farmers market. The ideas that are thought up in this session are always sensational and very often genius. This recipe I share with you today is very similar to what Holly and Guy created in the last course. They decided to make a spinach...

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A Refreshing Lunch for The Day After

  • 19 December 2017

How did everyone go yesterday? Hope you all had a wonderful day no matter how you chose to spend it. What did you cook? Would love to hear from you and please do share any photos to the facebook page or to instagram and tag me #veetsvegancookingschool. Today is my favourite day of all the festive days. Boxing day was traditionally a more relaxed day for our family. A day we would sit in the pool...

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Recipes that Everyone Can Enjoy at Christmas

  • 11 December 2017

This is the first of two blogs I will write with lots of Christmas/festive time/ holiday type recipes. First of all I will share a scrambled tofu recipe which will have your guests on Christmas morning or any special morning going back for seconds and even possibly thirds. Then below that recipe will be links to my all time favourite recipes to make at this time of the year. Next week I will...

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Everyone Loves A Good Curry (well I do anyway and this is a fantastic curry recipe)

  • 27 November 2017

I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the...

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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...

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A scrumptious recipe for left over rice or quinoa

  • 14 August 2017

I always make too much rice. Is that what you do, or are you more accurate with your estimations of how much you will eat?I always cook too much so will often throw it in my salad for lunch the next day. However the other day there was far too much left over so I did some creative thinking and came up with this sweet little recipe. We had left over rice and quinoa and yum it worked so well...

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An Iron Rich Meal Not to Miss

  • 27 February 2017

How has your week been?  We went camping last week. It is the only thing I know that really gets me to relax and the absence of Wi-Fi makes it even more relaxing. I took along dinners that had already been frozen so the only prep I had to do was to reheat the dinners and make a salad for lunch. It was super luxurious. After the short camping trip was over the first thing I thought to do...

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Tips for Vegans and Vegetarians at Christmas

  • 19 December 2016

Tips for vegans/vegetarians at christmas or for those of you who have vegans coming to lunch at christmasFor me this has always been a difficult time of year being forced to attend events where people chow down on big bits of animal parts. Even at a so called vegetarian gathering some years ago I was gob smacked when I saw a dead chicken on the table. So I have taken the cowards way out and stay...

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When in India do as the Indians do!

  • 07 December 2016

As you read this post I will be in India and by now smelling of turmeric, fenugreek and curry spices in general. My life without India, Indian food and meditation would be quite difficult to live. This year’s visit to the Osho International Meditation Resort in Pune India has come around earlier. After an intensely busy year I could not wait until the usual January 1st pilgrimage. So while I am...

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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...

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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...

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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...

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Dhal for all you Darls out there (Indian food is easy and incredibly nutritious)

  • 25 April 2016

How many of you fall into the category of thinking its too difficult to make Indian food from scratch?Well if you do then here I am with the first of a series of Indian recipes that will make you think again. I worked all day on Friday and came home to the joy of having two friends (Khoj and Ragini) over for the night who I hadn't see for what felt like decades. In one very short hour with some...

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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...

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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...

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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...

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How I Became Inspired Again to Write Weekly Blogs (plus monthly recipe review - My New Roots)

  • 07 October 2015

As many of you know I have focused my time and attention this year on creating The Vegan Cooking School. Establishing a wonderful training for people wanting to become vegan chefs or those who want to adopt a more healthy lifestyle.As a result of juggling the new school and all the usual catering jobs I do something had to give. This time I was determined it wouldn’t be my nervous system, so it...

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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...

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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...

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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...

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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...

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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...

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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...

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Love is in the Air (what it takes to stay together for 49 years)

  • 08 October 2014

This blog post has been a work in progress, I started it when I was on the west coast of Australia  a few weeks back and made a couple of attempts at sending it to you. Once I returned home I saw the blog post and ss I hadn't completed it I thought I would scrap it but read it again recently and thought to share it with you all. I Hope you enjoy my ramblings, the recipes are lovely too...

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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....

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Cooking Class in Perth, Anyone Want to Join? Plus my Favourite Recipe from the West.

  • 27 August 2014

Calling all people in Perth. I will be in my former home town in less than two weeks. Can't wait to smell the bush over there, have my hair blown back in the spring breeze and be in awe of the incredible bush and its flowers again. I am going over to take my mum on a personal retreat in celebration of her turning seventy this year and am so excited. In addition I will be running two cooking...

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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...

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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...

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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...

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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...

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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...

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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...

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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,...

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Seasonal Cooking Class in the Byron Bay Area

  • 24 December 2013

On the 18th January I am holding the first cooking class for the year. It will be in the Byron Bay Shire. It feels really good to see in the new year with an exciting new cooking class. The class will of course be vegetarian and is titled <em>Seasonal Cooking. </em>In the class we will make lots of different dishes with whatever is in season. There will be starters, main meals, salads...

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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....

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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...

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Beetroot and Green Bean Curry

  • 23 September 2013

Beetroot and Green Bean curryI have a skill that comes easily to me, I can’t often say this so I am quite proud of this skill and it was learned directly from my grandmother. It’s the skill of being able to create a delicious meal out of meager ingredients.  Looking into a next to empty fridge I can quickly think of a creative delight to whip up for dinner. I remember living with Mama, my...

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Flo Fenton's Teacher Training and a Curry Recipe

  • 26 August 2013

I have a great number of clients and yoga schools I cater for each year and I would like to over time introduce you to them and the work they do.  One of the local Byron Bay yoga teachers, Flo Fenton runs three yoga retreats a year and several teacher trainings. This coming October she begins stage two of her yoga teacher training and I am very excited to be catering on it. As Flo is a local...

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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...

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