Navanita’s Breakfast Soup

  • 08 April 2021

Listening to your body to feed it what it really needs Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much...


Chimichurri Share Platter with Hemp Seed Tzatziki

  • 01 April 2021

Happy Easter Happy Easter everyone. I hope you have a lovely rest if you have time off over this mini break. Some people have let me know that they will be starting the online course this weekend. Couldn’t think of a better way to spend a long weekend than immersing yourself in really good cooking. If you would like to join in the fun, the online course is self paced so you could choose just...


Thai Millet Salad

  • 25 March 2021

Did you know how good millet is for your health? 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...


Omega 3 Rich Treats

  • 11 March 2021

Adding More Omega 3 Into Your Diet In The Form of Deliciousness The more I learn at university in my nutrition degree the more I see the evidence of how healthy a plant based diet really is. I have always known it instinctively but now it is wonderful to see the science to back it up. Having said this though it is important like with any food style you wish to follow that you ensure you are...


Sage and Miso Noodles with Mushrooms and Spinach

  • 04 March 2021

Sharing one of the Signature Dishes from the last Vegan Foundation Cooking Course Another three day vegan foundation cooking course started today. Stoked to be with another group of people who are eager to learn how to cook nutritious and delicious food. Can’t wait to share the photos of what they create.   The last course was only two weeks ago and there were some wonderful...


Taro, Mushroom and Macadamia Balls

  • 23 February 2021

Taro tastes like boiled eggs, did you know that? Taro is a new vegetable for me. I have seen it and heard people say how good it is but it wasn’t until Jimi who attended one of the courses I have run this year gifted me some that I got to cook with it.   Taro is packed with;   ~ fibre, and is a resistance starch which makes it a great carbohydrate to add to your diet...


Ginger and Sesame Fried Rice with Stir Fried Lettuce

  • 18 February 2021

Simple and Delicious 15 minute meal that you will want to cook again and again I am writing to you on the eve of another Vegan Foundation Course starting. So blessed that this is the third course I have managed to run this year. Last year I got up to three then no more so fingers and toes crossed the next ones will run too. As I start to prepare 48 hours before the course (yep it takes me...


Orange, Cranberry Coconut Crunch Hearts

  • 04 February 2021

A sweet treat you must make and announcing changes to the Vegan Chef Training   Isn’t it time for a sweet treat? I certainly think so, it feels like a very long time since I have shared a sweet treat recipe with you. This one was definitely worth waiting for. It was created on the last vegan foundation cooking school. You can make these orange, cranberry coconut crunch chocolates in a big...


Tofu Larb with Herb and Noodle Salad

  • 28 January 2021

Ebony, past student from the Vegan Chef Training It’s hard to believe that it will be five years this August that the first chefs graduated from the vegan chef training here in the Byron Shire. There were seven people graduate that year, all who have gone on to do wonderful things. Ebony was the youngest that graduated and she went on to become head chef of a café in Wollongong. Ebony...


Sushi Salad

  • 21 January 2021

Turning your sushi roll into a salad ensuring you get a good dose of iodine The last two days we have been preparing for the Three Day Vegan Foundation Cooking Course. It has been a lot of work and I have loved every minute of it as I am so ecstatic to be running these courses again. The last course was in March 2020 and it has been too long between drinks as they say. I can’t wait for...