Blog

Having a structure to the blog posts is working well so far (this is only week two so lets see if I can keep it up). This week I am posting a meal that I think most children will love. A child friendly meal for the whole family, I can imagine it being a regular on any menu plan.

Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In that time I cooked on two week-long retreats, cooked on a four day workshop and a one day workshop, ran three vegan foundation cooking courses, did a demo at a local food festival and facilitated modules two to five of the Vegan Chef Training. It was epic and I loved it all. I loved especially the facilitation and helping so many people create really delicious well-balanced food.

Almost a year ago I got a phone call an hour before day one of the Vegan Foundation Cooking Course was due to start from a woman named Lisa wondering if there was a space left in the course that day. I had never had such a late booking before. I said “yes if you can get the application form filled out, sent back to me and be here in an hour then the spare place is yours.”

Following on from sprouting for the Raw Course I facilitated ten days ago I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.

Last week marked the start of another Vegan Chef Training. Six wonderful women came together to join in Module 2, Raw Cuisine. As part of this module I show you how to sprout legumes and you get to take home a pack of seeds to sprout and recipe develop.

Last Thursday to Saturday I facilitated the 29th Vegan Foundation Cooking Course where four wonderful people attended. It was a treat for all of us to have such a small group and some very creative food was made.

For two decades as a university student, care worker and teacher I took a packed lunch to work. I had no choice there were no options for me as a vegetarian and I have also always been a fussy eater. White bread sandwiches have never cut it for me. And that was pretty much all that seemed to be available at school canteens.

As part of the three day Vegan Foundation Cooking Course you get to create your own signature dish. In the May course Monica and Shari made a vegan gluten free pie and named it Monshari Pie. It is as wonderful as the name itself.

Prior to going on my holiday I found my well loved copy of Zorba the Buddha Cookbook. I had misplaced it for more than a year and was really missing it. When I found it I was almost tempted not to go on holiday so I could recreate all the recipes and make them vegan as a lot of the recipes in Zorba the Buddha are laden with dairy. I resisted staying home but on return from India I started experimenting. This is the second recipe I have adapted and it’s a winner.

I’m home. Yahoo. It’s fantastic to be home and it was one of the best months of my life to be away in the beautiful Osho International Meditation Resort in India. I feel fully refreshed and committed even more to my meditation and sharing fabulous recipes with you and facilitating the courses I offer you all.