Taro, Mushroom and Macadamia Balls

Taro is a new vegetable for me. I have seen it and heard people say how good it is but it wasn’t until Jimi who attended one of the courses I have run this year gifted me some that I got to cook with it.

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Apple and Rhubarb Crumble (the gluten free way)

What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.

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Spicy Moroccan Carrots & Carrot Top Pesto

As many of you know already, I am in the middle of teaching the Vegan Chef and Lifestyle Training for 2018. While I am enjoying this course immensely I am pushed for time to create my own recipes to showcase in the weekly newsletter I send out. So this week I am borrowing one of the recipes the chef students created last week and also sharing a pesto that features in module two (Raw Cuisine) of the course.

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Raspberry Heaven and Bliss Ball

The 6th of April 2017 marks the date I gave up coffee. This was no easy feat. I have been a coffee addict from a very early age. I love the stuff. As a child I loved it in the form of iced coffee bought in cardboard cartons and as I grew into an adult I loved it in the strongest form I could find. I only had one a day so I really thought it was fine for me. I also only had organic and I could sustain a sixteen hour work day with huge amounts of energy fuelled by my daily cup of coffee. I tried to give it up many times in the past and attempted to be an occasional drinker. The first sip of that occasional coffee saw me fully addicted again.

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A Very Yummy Coleslaw Dressing Indeed (better than mayo)

This is the first of some very delicious recipes I wish to share with you. Even though there definitely is a change of season happening where I live, the hot weather seems to have a mind of its own and it is going on and on. I don't mind as that still means nice summery dishes with smoothies for breakfast and salad for lunch. Having said that this recipe I share with you today is one I think you can eat in summer and in winter.

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Miso Tahini Sauce and Thai Basil Pesto

What is buzzing and humming food? (plus an idea to make those times when you need to get a quick meal or snack easier)

I am rehasing an old blog post here, one that I know many of you missed so thought to run this idea past you.

Do you prefer buzzing food or humming food?

What is this you may ask?

It is something my partner and I talked about years ago, it was his analogy. When I stopped eating dairy this year I really understood what we had been talking about.

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Raw Zucchini and Carrot Noodles with an Unnamed Sauce

Did you know that peanuts aren't actually nuts? (plus a great alternative recipe to peanut sauce)

Peanuts were the first "nut' I ever ate, by the handful smothered in salt feeling happy to be eating them as well as feeling guilty that I couldn't share them with my brother. As a child my brother was highly allergic to peanuts. I loved them when I was young but for a few decades now have stayed away from them completely. The last time I ate them I became incredibly bloated and wondered if I was developing an allergy.

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Non Dairy Sprinkles

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.

Gomasio

1 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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Quinoa

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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Mexican Inspired Lettuce Cups

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 displaying them like canape- either way they are wonderful.

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