Salad Nicoise

A fabulous two weeks just passed and I totally got too busy to do a recipe last week, apologies. I was busy facilitating a fabulous Vegan Foundation Course, a Tailored 1 day class with a lovely mother and daughter and started two more VIP Nutrition Packages with some very important people indeed. I have made up for my tardiness though of missing a week by including some very valuable information on potatoes and their nutrients and how to cook them. Investing eight hours to do this blog this week rather than the usual four.

Read


Green and White Salad

Do you add oil to your pasta cooking water? Have you been told it prevents your pasta sticking together/ I stopped adding oil to my pasta water more than a decade ago because my pasta never stuck together whether I had oil in the water or not and I just thought it was a waste of oil.

Read


Jackfruit Curry

I’m a jackfruit newbie. I have only ever eaten it from a tin (organic of course). When the local grower gets a green one my colleague Metche Legaspi who is from the Philippines will show me how to cut and cook them but until then it will be the tinned variety I use. I personally don’t make it for myself but have found myself cooking it for catering events. The last time was making San Choy Bow for two hundred and seventy people. That was a lot of jackfruit.

Read


Tridoshic Vegetable Curry

A few ideas on slowing down and still get everything done (and a great recipe too)

It is ironic that I am writing about the topic of slowing down and I know my beloved partner Mak is going to raise his eyebrows when he sees this post as he is surrounded by my 'busy ness' every minute of the day. If you were to see my house and my diary right now you would wonder what I could possibly offer you in the ways of ideas of slowing down. My front lounge room is piled high with catering boxes that were loaded in there last night after teaching all weekend.

Read