Thai Millet Salad

  • 25 March 2021

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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Omega 3 Rich Treats

  • 11 March 2021

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 including all essential nutrients, vitamins and minerals in your...

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Sage and Miso Noodles with Mushrooms and Spinach

  • 04 March 2021

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 signature dishes created. One of which I will share with you today. I love the simplicity of this recipe...

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Taro, Mushroom and Macadamia Balls

  • 23 February 2021

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.

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Ginger and Sesame Fried Rice with Stir Fried Lettuce

  • 18 February 2021

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 that long to get everything organised – they say for a teacher it takes one hour...

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Orange, Cranberry Coconut Crunch Hearts

  • 04 February 2021

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 batch and have them in a ready supply in your freezer. You will never want to run out...

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Tofu Larb with Herb and Noodle Salad

  • 28 January 2021

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 attended the course as it was her dream to open her own café...

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Sushi Salad

  • 21 January 2021

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 tomorrow. Five participants are coming together and we are going to cook up some...

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Pad Thai

  • 14 January 2021

What recipe would you like to nail once and for all. Here’s mine. It feels good! Pad Thai What recipe do you hope to nail? What recipe do you keep trying but it isn’t completely right? Pad Thai was my one recipe I needed to nail and recently did it. Congrats are in order. In the past I had made Pad Thai but it never quite made the bar that I was comparing it to until last week.

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Veet's Macro Plate

  • 07 January 2021

This is the first blog post for 2021 and I wish you all a happy new year and for those who didn’t receive the newsletter last week I have a super duper new years special on the online course. Check below for details. The course has no time limit so you may want to make the most of the cheap price even if you can’t start it straight away.

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