Thyme is a great source of Iron

  • 02 March 2014

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...

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Vegetarian Burgers

  • 25 February 2014

Preservative Free Cooking 3 and Burger RecipesA few months back I wrote a blog on eating preservative free food and how it is easier than you think. Now I want to write a further blog on taking small steps. On quizzing my sister in law on what seasoning her family in Timor Leste used before Ayam seasoning (which contains MSG and many other preservatives), she told me stock cubes and before that...

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Mexican Inspired Lettuce Cups

  • 17 February 2014

I have been promising this recipe to a few people for a while now and before the Mango season dries up I think I better get it to you all. This is a refreshing summer recipe. When I first made it I made it in individual bowls with big lettuce leaves, it was a very wholesome lunch. Recently though in the cooking classes here in the Byron shire we have been making it in small lettuce cups and...

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Dairy Free Date Cake

  • 04 February 2014

Scanning through past posts I feel it is time for a sweet treat recipe. I realise I post savoury dishes as there is always some information I want to get to you. Very often with desserts or sweets there really isn't anything I can write about so this week its just a recipe.

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Fresh & Vibrant Food Preparation Class plus iron rich snacks

  • 21 January 2014

Last Saturday's Seasonal Cooking Class was a delightful experience.  I love the enthusiasm of people who come together to learn more about vegetarian cooking.  I also enjoyed showing people how to include more iron and protein in their diets.   This class was different for me in the way I planned it.  Usually I plan what I want to include in the class and then go out and purchase all that is...

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Vandana Shiva and Millet Recipes

  • 13 January 2014

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...

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2014 cooking classes, retreats, events and a refreshing recipe to see the new year in

  • 31 December 2013

Happy New Year Everyone. Wishing you a fabulous year ahead with wonderfully fresh, alive, healthy and incredibly delicious food all year long. I am very excited about the upcoming year. 2013 was a very good year for Veet's Cuisine, however quite challenging on a personal level. Many lessons learned and even though there were emotionally painful times I was able to still keep doing the thing I...

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Seasonal Cooking Class in the Byron Bay Area

  • 24 December 2013

On the 18th January I am holding the first cooking class for the year. It will be in the Byron Bay Shire. It feels really good to see in the new year with an exciting new cooking class. The class will of course be vegetarian and is titled <em>Seasonal Cooking. </em>In the class we will make lots of different dishes with whatever is in season. There will be starters, main meals, salads...

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Christmas Ideas and Healthy alternatives for Eating Salmon

  • 21 December 2013

This is an extra blog post this week to give you some wonderful ideas for Christmas and keep you from reaching for a packet salmon. I am not entirely sure why but in the last few weeks it has been bought to my attention how much salmon is being consumed these days.This led me to look into why people are eating salmon and how it is farmed. Alarmingly salmon is grown with very few ethics and in my...

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Byron Bay Tempeh

  • 17 December 2013

In my very busy mind I had a great story to tell you about my love of tempeh. It was so eloquently put together but the reality is I now can't put thought to paper.  So here is a much briefer account of my tempeh love affair. When I was first introduced to tempeh I didn't quite understand the attraction. I persevered but the chemistry just wasn't there and I gave up even trying to like it. Some...

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