silverbeet

What an exciting week I have had. It was my birthday last week and I had a fabulous lunchtime gathering of women friends. We even had a dance, which was an extra special treat, and the big news from last week was... I launched my first ever on line cooking course: Cooking at Home with Veet

It’s a very breezy cool day where I live today so this week’s recipe is very fitting. I also think this soup would go well as a spring or early autumn soup. It’s book review week this week. I have this lovely book at home, once again not vegan but definitely vegetarian and the recipes are so easily adaptable when you know how (that’s one of the many things I teach in the 3 day course - how to adapt regular recipes and make them vegan). The book on review this month is At Home in the Wholefood Kitchen by Amy Chaplin. It has lots of lovely tips and some great information. Well worth borrowing it from your local library.

After the naughty but decadent recipe I shared with you last week I thought a healthy recipe was in store for this week. It’s week one in my schedule of blog posts which means book review week and while this warm winter salad doesn’t feature in any particular book (my own creation) I feel I was inspired by Hetty Mckinnon’s book Family. It is not a vegan cook book but well worth a mention.