Beans and grains form the staple food of Ayurveda and are used for both cleansing and building. They are low in fat and high in fibre and protein, iron and vitamin B. The trick with beans is how to digest them, which means how to prepare them and when to eat them....Read More
Discovering a new vegetable is always a source of interest and conversation at the Saturday Market. This week, I met with friend Bill at Françoise's organic vegetable stall, who introduced me to 'Broutes de Chou' a member of the cabbage family that is similar in taste to sprouting broccoli and greens with it's sweet flavour.Read More
With subtle flavours from fresh seasonal vegetables and slight curry fragrance, this dish can be eaten for brunch, lunch or dinner. The ingredients are anti-inflammatory, helping reduce water retention, regulate hormones, improve food allergies, migraine's and arthritis.Read More
Comfort food, quick and easy to prepare infused with warm flavours, hot colours, leaving you with a feel good factor. Perfect served Hot in the winter or cold in the summer, dressed with a side bed of wilted chard and tahini dressing.Read More
A colourful plate with each mouthful an even blend of flavour. The sweetness of the beetroot balanced by the depth of spices and herbs used.Read More
I have been experimenting in the kitchen to create a French vegetarian savoury dish…
Often gluten-free options can be either heavy or dry. The base for this loaf is made from turnip, giving it a light, yet moist texture. With it’s rich flavour it is best served with salad, as a side or main dish.