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Almost a year ago I got a phone call an hour before day one of the Vegan Foundation Cooking Course was due to start from a woman named Lisa wondering if there was a space left in the course that day. I had never had such a late booking before. I said “yes if you can get the application form filled out, sent back to me and be here in an hour then the spare place is yours.”

Sprouted Mung Bean Curry

Following on from sprouting for the Raw Course I facilitated ten days ago I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.

Sprouted Vegan Green Eggs

Last week marked the start of another Vegan Chef Training. Six wonderful women came together to join in Module 2, Raw Cuisine. As part of this module I show you how to sprout legumes and you get to take home a pack of seeds to sprout and recipe develop.

Winter Salad with a Home Made Balsamic Glaze

Last Thursday to Saturday I facilitated the 29th Vegan Foundation Cooking Course where four wonderful people attended. It was a treat for all of us to have such a small group and some very creative food was made.

Vietnamese Style Baguette

For two decades as a university student, care worker and teacher I took a packed lunch to work. I had no choice there were no options for me as a vegetarian and I have also always been a fussy eater. White bread sandwiches have never cut it for me. And that was pretty much all that seemed to be available at school canteens.

Gluten Free Monshari Pie

As part of the three day Vegan Foundation Cooking Course you get to create your own signature dish. In the May course Monica and Shari made a vegan gluten free pie and named it Monshari Pie. It is as wonderful as the name itself.

Chocolate Banana and Raisin Layered Cake

Prior to going on my holiday I found my well loved copy of Zorba the Buddha Cookbook. I had misplaced it for more than a year and was really missing it. When I found it I was almost tempted not to go on holiday so I could recreate all the recipes and make them vegan as a lot of the recipes in Zorba the Buddha are laden with dairy. I resisted staying home but on return from India I started experimenting. This is the second recipe I have adapted and it’s a winner.

Curried Kale, Sweet Potato, Pea and Carrot Soup

I’m home. Yahoo. It’s fantastic to be home and it was one of the best months of my life to be away in the beautiful Osho International Meditation Resort in India. I feel fully refreshed and committed even more to my meditation and sharing fabulous recipes with you and facilitating the courses I offer you all.

Baked Kale

For years people have been juicing, loading their smoothies and eating kale raw. I was led to believe that the natural oxalates found on kale can inhibit the absorption of iron and other essential nutrients, vitamins and minerals. As a result I generally never eat it raw. Just wilting it can remove the oxalates and this fabulous recipe I share with you this week will definitely rid the lush green kale leaves of the oxalates.

Airplane Snacks

I’m confessing to you all! It’s big for me to admit what I am about to admit to you all. However I am placing all my cards on the table and without fear of judgment I want the world to know about what I am going to confess as it will really make my decision solid.

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Diversity and Inclusion
While I acknowledge that I come from a place of privilege as a white, English speaking, able bodied, educated woman I always strive to be inclusive. I am aware that I have not always considered the barriers that others have to face in everyday life. However, I strive to provide a safe and inclusive learning space and continually seek ways to improve, to make the work I oﬀer even more inclusive.

Acknowledgement to Country
I acknowledge the Midginbil people of the Bundjalung Nation as the Custodians of the Murwillumbah area where I live and support people with their health through food.
I pay my respects to the Midginbil Elders across time and wish to express my appreciation for your continued custodianship despite the injustices your community has faced. I have deep appreciation for the way you provide a harmonious balance between feeding the community and providing environmental conservation.
Always was and always will be Aboriginal Land. Jingi Wala.

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