I had this idea that I would start this week’s blog with some healthy tips but hey who wants healthy at this time of the year. I’ll save that for the New Year. What I would like to say though is if you keep it vegan and keep it organic you really can’t go wrong. It’s non traditional fare I will share with my friends this Christmas and these are the recipes I bring to you this year. I’m making Mexican.
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.
In 2013 I was asked to cater for the wedding of Sarah and Jo. All the weddings that I have catered are memorable and I feel grateful for the opportunity to have been part of their special day. Sarah and Jo’s wedding I remember so well as I was amazed at how relaxed and surrendered they were about the catering.
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.