My apologies to those who love receiving my newsletter on a weekly basis. Since the floods in our area I lost the momentum to write weekly but I am back with renewed enthusiasm and some great recipes to share with you. After two of my courses being cancelled due to floods we were able to go ahead last week and what a fabulous 3 days were shared with 5 wonderful people. We had a full house. Five is the max and we made delicious foods. Hope you enjoy the photos.
Hope you are all well and not affected by the flood damage in NSW and Queensland. If you are please reach out. While I personally am not affected by the floods I do live in a town and area that is presently in devastation. It has been incredible how much support has been offered from people locally and all over the country. I have been out helping and have taken a few days off so as to attend to our own minor damage to garden and cleaning of the outside areas.
Last week I ran the very first three day Vegan Foundation Cooking Course in my new kitchen. I had 5 delightful participants and we created some incredible food and they all got to go home with recipes and a load of tips and tricks that they will be able to implement for years to come. This week on Thursday I begin the next 3 day course. I still have place in all courses in March, April and June. Dates for the rest of the year will be out in the next few weeks.
Can you believe it is almost Christmas 2021. I can’t. If you are still looking for Christmas presents remember I have a range of experience gifts - a one on one cooking class, a 3 day cooking course, a VIP nutrition and cooking package, a miso and tofu cooking class, an aranchini and gluten free ravioli class. All classes can be online or in person. All details are below the recipe.
What an exciting time it has been, buying our first home together. As regular readers know that was a big journey in itself and then the move was BIG especially after nine years in one rental house. I love our new home and can’t wait to start courses and individual sessions in my new kitchen. It is a fabulous space which I look forward to sharing with you all either in person or online.
Who grew up with iodized salt on their table? Did you know what iodized meant or were you just used to reading the word every time you saw it in its white and orange plastic tub. It seemed to be the standard salt everyone had in their homes growing up in the 70’s and 80’s. It was branded as the important thing to have to stay healthy and then it seemed to disappear. It is still sold in supermarkets and is occasionally spotted on someone’s dinning room table or on top of the cooker range.
I am so happy to be back with a recipe for you this week. Last week I sent out a newsletter asking for contributions for weekly recipes and lo and behold, within an hour of the newsletter going out I received a considerable donation via paypal from my very generous parents. I had forgotten they read my weekly blog. So this recipe and the next five will be brought to you via their generosity. I feel so grateful as sharing a recipe each week brings me loads of joy. Thank you Mum and Dad.
For those of you who follow me on social media you will know I have been struggling along with Plantar Fasciitis. Who else has this? Well only two weeks after I put up the post I am happy to report it is pretty much almost gone. I can feel slight twinges of it now and again so will not let my guard down. After being super diligent to add enough foods containing phytoestrogens into my daily diet I am happy to say it’s on the mend. I will keep on adding these foods forever and be diligent about it as they also sport so many other health benefits.
Who loves falafel? I certainly do. These were made in the recent Three Day Vegan Foundation Cooking Course. The recipe makes a big mob of them so I would suggest making the full amount and freezing some as they freeze so well. Before putting the mix in the fridge be sure to taste it to see if you want more spice. Some like falafels with lots of spice and some lightly spiced. Recipe below.
As many of you may know change is happening for the Vegan Cooking School and myself. In November we need to move from our home of nine years. We are on the look out for somewhere to buy to live in and continue running the cooking school from. It is our dream to stay as close to the Mullumbimby region as possible. As a small business owner I thought it would be impossible to secure a home loan but have recently found out that I can get a loan if I can show I have earned $75,000 by the end of this financial year (June 30th). I actually fall $18,000 short of this amount. It feels very important that I secure this loan and that we are able to buy a house, not only so we have somewhere to live but also so I can keep on running the wonderful courses I facilitate and offer the private cooking and nutrition sessions I am launching.