What takes your fancy, white or black pepper?

  • 01 November 2016

What pepper was used in your house? I couldn’t remember past the black pepper in the grinder but recently was reminded that I grew up with white pepper. I had completely forgotten this until one of the guest teachers who was teaching on the Vegan chef and lifestyle training requested I buy white pepper for him. I wasn’t really sure why he wanted it and ordered some organic white pepper corns from...

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Preservative Free Vegan Mayonnaise

  • 19 September 2016

Hi There Everyone, When I was studying to be a primary school teacher way back in 1993 I took myself to the CSIRO for a science assignment and while I was waiting for the person I was there to meet I noticed a guide on food preservatives. The guide listed what each food preservative number meant and the potential side effects of each number. I was shocked to see some of the possible side effects...

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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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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....

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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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In Honour of our local farmer Ian Cameron - (what to do with kang kong)

  • 28 July 2015

I am reposting my kang kong recipe in honor of Ian Cameron. Ian Cameron is a farmer in our area who passed away last Thursday and today will be his celebration of life.I first met Ian when I saw he had kang kung growing on his stall at New Brighton's farmers market. I was elated as it was hard to find in our area despite it growing incredibly well here.Ian was very happy with my enthusiasm for...

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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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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...

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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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Could you go without meat for a week? Go on give it a go.

  • 23 March 2015

How long can you go without eating meat?Can you go a week without eating meat- this week is your chance to give it a go. The 23rd of March to the 29th of March is Meat free week- an initiative set up in 2013What is meat free week?Meat free week is an opportunity t,o as a collective give up meat for a week-Why give up meat for a week?Three very simple and profound reasons Health- the over...

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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...

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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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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 - (...

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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...

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Quinoa

  • 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,...

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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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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...

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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...

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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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