I used to be one of those people who would often say, ‘I don’t have time for this or that’. I think it’s a lame excuse and I’m now consciously trying not to say those words. We all get the same 24 hours every day and we all spend it as we wish. It’s […]
Halloween. The second highest grossing commercial holiday after Christmas. What should I say, some people are for it, others are against it. As for me, my last Halloween dress up party was years ago so no spooky costume for me this year. I’m not really into gory stuff so the whole spooky halloween theme doesn’t […]
If I had to list 3 things that play a crucial role in my early transition to a plant based diet, vegan cheese would top the list, followed by vegan chocolate and then soy milk. I don’t think I could live without them, or maybe I could, but I don’t want to. Life’s too short. Last […]
A week ago I celebrated my one-year veganniversary. I would have missed it if it wasn’t for my boyfriend who reminded me that it was coming up (he’s very good with dates and numbers). I cannot believe that a year had gone by. It felt like it was only a few months ago that I made […]
Wow! Where did the time go? I left the country for three and a half weeks and I came back to this Awesome. Weather. Spring has sprung! One of the things I love about spring is the diverse range of fruits and vegetables available in this season: the berries, the citrus fruits, peas, cauliflowers, broccoli, […]
Thai Fried Sweet Potato Balls (also known as Khanom Kai Nok Kra Ta) are one of my favourite Thai snacks. I first had them when dining at Chat Thai – a Thai restaurant in the City which serves great authentic Thai food and sweets. From then on, I have been madly in love with these addictive and delicious Thai street snacks.
Recently I experimented with flour-free, refined sugar-free, vegan baking. I came out with these slightly fudgy and chewy treats. Mildly spiced, slightly sweet and so very morish. A perfect guilt-free treat.
Join me in awesome interview with the raw food alchemist Maz Valcorza on going raw, the humble beginnings of Sydney’s first raw organic and wholefoods cafe and her exciting new cookbook – Uncooked.
For those who like smokin’, salty, ‘meaty’ vegan goodness, this one is for you.
From hating it to loving it. Here’s my case for Brussels Sprout.
Why they’re good, bitter and how you can make the best Brussels Sprout dish you’ve ever had.