Cauliflower rice and chilli broutes de Chou

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.

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Vermicelli curry with green cabbage & tofu

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. 

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Olive & walnut gluten-free loaf

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.
 

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