Organic Cold Pressed Oils

  • 25 June 2014

What oils do you use?  It is a big question, for me the number one importance is that the oil is organic and secondly that it is cold pressed. Ever since I left home at the age of eighteen I have used good quality cold pressed olive oil. It was the only oil I used for decades. In recent years though becoming aware of heating points of oils things have changed. Basically, I still predominantly use...

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Calcium & Macrobiotic Lunch & Tahini Caramel Balls

  • 17 June 2014

Calcium & Macrobiotic Lunch & Tahini Caramel BallsFor those who follow my blog posts you will know I have had a break from dairy for more than a month. I actually feel my body needs a longer break and I will continue for a few more months without dairy or at least reduce it to a minimum amount. The main reasons being that my digestion seems happier and that I am more creative with my...

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Mange Tout (Snow Peas)

  • 12 June 2014

Growing up in a small town in the Northern Territory I remember very well the times my mum would come home with an exciting new fruit or vegetable.  She would describe what she thought they tasted like before giving them to us and then my brother and I would decide if we agreed or not, we were like miniature connoisseurs. Mandarins, kiwi fruit, eggplant, silver beet, rambutans and snow peas were...

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Winter Warming Cooking Class in Byron Bay & Pesto Veg Bake

  • 02 June 2014

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...

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Non Dairy Sprinkles

  • 26 May 2014

In all of the sprinkles below, I suggest food processing them but you can easily make them with a mortar and pestle if you would prefer a more traditional method. Gomasio1 cup sesame seeds In a frying pan dry fry the sesame seeds until they brown slightly.  Let cool then process until they form a powder rather than seeds.  Store in an airtight container.

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Vegan Fritatta

  • 12 May 2014

One of the aspects of catering on retreats that I love so much is adapting food to suit people's individual dietary requirements. I love to know that everyone is going to be able to enjoy good food no matter what restrictions they have. I enjoy making them similar food to the main dishes on the menu, adjusting it in whatever way is needed. Often though when there is someone vegan on the retreat...

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Fresh and Vibrant Cooking Class Sydney

  • 24 April 2014

In  a few weeks I will be in Sydney running two cooking classes at the beautiful Sydney Cooking School in Neutral Bay. One class is fully booked and I have some spots left in the Sunday class. This class is called Fresh and vibrant and is based on many of the principles of raw cooking yet not entirely a raw food preparation class.

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Carrot and Pumpkin Soup with Coconut and Kaffir Lime

  • 21 April 2014

It is very much feeling like soup time right now. Our weather is sometimes wonderfully hot still in the day but by the late afternoon it starts feel a little chilly and a saucepan of soup is what springs to mind to prepare for dinner on such nights. My favourite soups are in the 'Veet's Cuisine' delicious vegetarian recipes, Greek Lentil, Minestrone Verde, Laksa and Spinach and Pea.

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Flavouring Water

  • 14 April 2014

Flavouring WaterClean sparkling drinkable water is very much on my mind at the moment, as it is for many in the Byron Bay Shire, where we live.  A one hour drive away from where I live is a town called Bentley and in that town there is a proposed coal seam gas mining site. Just this morning three thousand people including myself held vigil at 5 am in a gathering of peaceful protection of our...

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Quinoa

  • 01 April 2014

Fifteen years ago quinoa first appeared in my life, my then housemate Bodhitara introduced it to me. I had never eaten anything quite like it and was instantly in love. In those days local produce wasn't a concept I really considered and ate it regularly not realising it had flown thousands of kilometers to reach my plate.

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