Winter Warming French Bourguignon

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

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 Savoury Pancake Recipe Everyone Must Have

The Vegan Chef and Lifestyle Training is half way through for 2018 and it’s racing along at record speed with amazing food prepared and cooked each day. On Wednesday we start the sixth module, which is all about specific dietary requirements. Only nine days ago we had completed module three on Ayurveda. So much to learn and everyone is gobbling it up (pun intended).   Ayurvedic cooking...

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A milestone and a creamy vegan chowder recipe

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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More Pizza Topping Ideas

Module two of the vegan chef and lifestyle training for 2018 is now complete. I didn’t want it to end as the creativity and the freshness of the food that was produced in three days was mind blowing. This was the fifth time module two, raw cuisine has run and I loved every minute of it. The students were so committed to making fabulous tasting food and were so happy to be experimenting with...

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A Cake to Celebrate With

It’s coming up to my 10th year anniversary in business so it is fitting I share a cake recipe with you. Last week I decided to experiment making a raw cake that wouldn’t melt. I had it all planned out in my head how I would get up early make it and then have time to take a great photo in good light to share with you all. I did just that, got up at five, meditated, went for a run (or should I say...

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Silverbeet recipes that will have your whole body feeling grateful

A few weeks ago I came home from catering for the Body Mind Life retreat with 4 bunches of silverbeet we didn’t use and all I craved to eat that week was with silverbeet so I was a very happy camper. I am sharing two of the recipes I made that week with you now. Silverbeet is also known as chard and you can get Rainbow Chard too.  As a child it was the only form of leafy greens that I ate...

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Swapping an addiction for another one (my story with giving up coffee)

The 6th of April 2017 marks the date I gave up coffee. This was no easy feat. I have been a coffee addict from a very early age. I love the stuff. As a child I loved it in the form of iced coffee bought in cardboard cartons and as I grew into an adult I loved it in the strongest form I could find. I only had one a day so I really thought it was fine for me. I also only had organic and I could...

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Cauliflower and Quinoa Risotto

Last year in September the graduating vegan chefs of 2016 came together for two days to participate in a refresher course. As part of the course each of the chefs shared a recipe with us all and we made it. I have shared four of the dishes so far and this week is the last recipe. I have been wanting to make this Cauliflower and quinoa risotto and share the recipe with you all year but have only...

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Fig and Orange Salad (what a treat)

While I still see figs in the fruit and veg fridge at our local health food shop (Santos) I think I should quickly get this salad recipe out to you while the figs are still in season. This is a recipe I would never have thought of making so I am delighted it came my way. In the Vegan foundation Course the participants get to create their signature dish and Suzanne and Mike decided to try...

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