We had a wonderful day at The Rocks Venue in November for my cooking class ‘A Plant Based Christmas’. Sharing my passion for cooking plant based food is my favourite thing to do! Knowing that people enjoy my food and learn something new is an amazing feeling.
Buckwheat Tarts with smoked cashew cheese & asparagus
Strawberry ‘no cheese’ cake
Thank you to everyone who came today and to Alex & Mike for opening up your home and venue for us. It was a privilege to spend the day with you all; sharing, laughing, cooking, learning, connecting and of course eating!
There would’ve been some happy tummies this Christmas 😋
If you’d like to come to my next class, check out my events and book in quick! It’s on 11th January at Pathua Lodge. We’ll be cooking up recipes from my latest eBook ‘Get Set for Summer’. Click the link below:
I was honored to provide the catering for Paula Bennett’s visit to Inglewood yesterday. If you don’t know who she is, she’s the deputy leader of the NZ National Party. They’re currently the opposition to our Labour/coalition government.
It was a wonderful experience, not least because the event was hosted in a shop/event venue called Farmsource. As you can imagine it’s a place where farmers come to buy stock, conduct training and do business. All types of farmers, but the majority are dairy and dry stock farmers. The irony was not lost on me!
There were some looks of anxiety on their faces when they saw there was no meat or dairy for their breakfast, but after the initial shock they tried the food and really enjoyed it.
The breakfast consisted of:
* Chia pots with blueberries and granola. This was made with soy milk rather than coconut milk and sweetened with rice syrup.
* Breakfast burritos with avocado, black beans, green capsicum, tomato, cajun spices and sunflower mayo
* Seedy rye Sourdough bread with apple & onion chutney and blueberry & chia seed jam
I answered lots of questions about the ingredients and the merits of a plant based diet. They were especially interested in why we use minimal oil and reduced sugar. I really enjoyed educating the group and they enjoyed listening. While I got lots of compliments and the sound of ‘mmm’s’ was echoed through the building while they were eating, I know these farmers will not choose a plant based diet. The point is that they tried something new and were surprised that they enjoyed it.
That is all I ask for.
I’m so proud to be the local plant based caterer and voice of change here in Taranaki. I know that many people have tried my food with apprehension and become lovers of plant based foods because of me and for that I am humbled and proud.
If you’d like to order catering or book me to speak at your next event, contact me for a quote. I’d love to help you.
Yesterday a friend told me that she loved my 5 seed bread and that it didn’t make her bloated, like shop bought bread. She asked me why, so I thought my response would be great shared with you all.
I don’t know anyone who doesn’t like bread! However, I do know plenty of people who don’t eat it for various reasons.
Making your own bread may seem like an arduous task, but when you think about what goes into the traditional shop bought loaves, you may just try making your own!
Here are some reasons why homemade bread is better:
You select all the ingredients that go into your homemade bread. You can choose the highest quality flours or grind your own. You control the sugar content and do not have to worry about the addition of high fructose corn syrup or dextrose, which offer empty calories. Commercially prepared breads often contain preservatives and artificial ingredients to extend their shelf life and boost flavour, while homemade breads don’t.
Many commercially prepared breads contain over 130 mg of sodium per slice. If you prepare your own at home, you can limit the amount of salt in the loaf.
The USDA recommends consuming at least 3 oz. of whole grains daily. Labels on commercial breads can lead you to believe they contain more whole grains than they actually do. When you prepare bread at home, you can be sure of the amount of whole grains included in the recipe. You can make a heartier, healthier bread by using 100 percent whole wheat flour or other whole grain flours. Whole wheat flour has more fiber and nutrients than refined white flour. When you bake your own bread, you can also experiment by adding in other grains or ingredients to boost nutrition. I add ground flaxseed for omega-3 fatty acids, whole oats for soluble fiber or quinoa flour for protein.
If you have serious food allergies, you can tailor your bread recipes to leave out the offending ingredients. Even manufactured breads that do not contain the allergen may have been produced on equipment contaminated with it. Making your own bread prevents almost all possibility of cross-contamination.
Homemade bread just tastes better, especially the same day it’s made. Plus the ingredients are cheap, so per loaf you’re paying much less than you would in the shops.
Yesterday I felt like some chocolate and reached for my favourite; Whittakers Dark Chocolate block. Readi
ng the ingredients, it got me thinking about where companies source their ingredients and whether they are concerned about child slavery.
I did some research and came across the Food Empowerment Project. They have created an app listing chocolate makers who source their ingredients ethically. It was great to see a few NZ companies listed; Loving Earth & The Wellington Chocolate Factory. Safe to say I’ll changing brands!