Thai Millet Salad

Here I am back singing the praises of millet. Do you have it in your pantry. If not go out and buy a cup or two. I made this delicious salad on Sunday for a gathering I was to attend, which then got cancelled due to the rain so I was left with lots and lots of this salad which was fine by me as I didn’t mind eating it for breakfast, lunch and dinner.

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Mexican Millet Chilli

Hope you are all well and enjoying plenty of time getting creative in the kitchen. Filming the online cooking course that I am launching soon has got me all inspired to get back doing Facebook lives (and soon to be Instagram lives). At the moment I am doing daily cooking tips at 2.10 pm (NSW Aussie time). If that time is weird for you depending on where you are and if you are working or off social media at that time I will still post the videos over at Vegan Recipes and Meal Ideas.

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A Recipe For Millet Porridge

After a recent visit down south I got to see first hand what a lot of the Vegan Chefs are up to since they have graduated from the vegan chef training we run. 
 
To say I am proud is a massive understatement. I feel it is time to show off what incredible work some of the graduate vegan chefs are doing. This has been a long awaited blog post as many keep asking me what everyone is up to. For those who are not interested scroll down to the recipe for the millet porridge as it is a goodie and actually one of the recipes I teach in the Ayurvedic module of the Vegan Chef Training. 

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Spicy Tahini Dressing

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

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.

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

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 especially as this weather warms up and while peas are still fresh  its best to make the most of them.

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Winter Warming Cooking Class in Byron Bay & Pesto Veg Bake

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 the addition of palm oil, that deserves a blog post all of its own.

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Thyme is a great source of Iron

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 basil. Fresh Basil was hard to come by and we often had to resort to dried basil.

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Vandana Shiva and Millet Recipes

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 asked to cater for her. Vandana Shiva's work in the world has been beneficial to all of our lives and she continues to campaign for our right to eat non GMO food.

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