Tahini Biscuits

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.

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Raw Sniggers Bar

I have just finished facilitating the third day of the raw cuisine module of the vegan chef training. This also is a stand alone module so once people have finished the foundation course they are welcome to come and attend the raw cuisine course too and what a treat you will be in for. We have made sensational food over the last three days with another day to go. One of the extension recipes is so good and it definitely has been a while between drinks (or should I say between raw treats), that’s for sure. I wasn’t able to teach this module last year so I haven’t made this treat for 19 months and I can’t believe I had forgotten how deadly (that means ‘awesome’ in the NT where I grew up) it really is. It’s so good that I feel the world needs to have access to the recipe.

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Omega 3 Rich Treats

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 cooking.

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Orange, Cranberry Coconut Crunch Hearts

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 of these. If you have a heart mold that is fabulous, otherwise any mold will do or you can just put in a baking paper lined tray and break pieces chocolate off.

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Raw Cacao and Avocado Smoothie

Still on mood foods this week. I don’t know about you but it has been an up and down week for me. When feeling the blues one of the better foods to reach for is raw cacao. This recipe is essentially a smoothie but if you put less liquid in you can eat it as a mousse.

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Not Salmon Cakes and Jam Drops

This week’s blog comes with quite a story. I hope you love stories. I love stories, my grandmother always told us stories and I would relish in every word. Its book review week and I am reviewing a very special book this week that unfortunately isn’t for sale. It’s a family cookbook of my best friend from school’s grandmother. Penny Curtis and I have been friends since we were eleven. We both grew up in the Northern Territory. We loved our grandmothers and talked of them fondly. They both lived elsewhere mine in New York state and Penny’s in Herberton, Queensland.

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Chocolate Raspberry Cup Cakes with Cashew Cream and Chocolate Mousse icing (gluten free)

It’s celebration week this week for Veet’s Vegan Cooking School. On the 19th May 2008 I first started my business. Wow that feels so long ago, much longer than twelve years. It was huge for me to go out on my own and create a business as I had always been in paid employment and came from a family who were in paid employment.

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Citrus Cream Pudding

Hope you are all having a good week despite all the uncertainty in the world right now. Also hope you are having more time to cook. Let me know what’s cooking at your house. Isn’t it time for a sweet recipe? It’s been a while since I last posted a sweet recipe so here I am with a delectable treat. It is also book review week again. Wow the months go fast yet when I think about what has happened in this last month it feels like a year ago.

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Frozen Fruit Ice Cream

Hello Everyone, hope you are all safe and well and those of you affected by bushfires, my prayers, thoughts and love are with you. This is my first blog post of 2020. It was lovely to have a few weeks break from sending out newsletters and I am so excited to be writing again. Someone asked me if I like doing my blog posts and my reply was “I love it, I love sharing recipes and I love writing. What I struggle with is getting photos that are good enough to attach to the blog posts. Photography is not one of my strong points. Anyway it is not stopping me. I have great plans for regular blog posts in 2020 with fantastic recipes. So keep those requests coming in.

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Trifle Turned Vegan and Gluten Free

Its recipes for children week. This week’s recipe is vegan trifle just in time for Christmas. I am not sure if all children like trifle but guess what, I loved it. It was one of my favourite parts of Christmas growing up.

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