Plant-Based Research Resources

Recently we had the pleasure of hosting a film screening of an informative documentary called “The Big Fat Lie” created by New Zealander, Grant Dixon. At age 58 Grant is rushed to hospital with a heart attack. This documentary tells his story of discovering how a Whole Foods Plant Based diet could turn his life around,…

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Super Fast Salad Dressing

This delicious Salad Dressing is super fast to prepare and can be used on coleslaw or a green salad. The amounts below are enough for 4 cups of coleslaw. Ingredients: 2 Tbsp Apple Cider Vinegar 1 Tbsp Dijon Mustard 2 tsp pure Maple Syrup 1/4 tsp Celery Salt Whisk all ingredients together in a large…

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“Tuna” Salad Cups

For those of you who love a good quickie 😉 … well, 15 minutes is all you need for these “tuna” salad cups! Great for a busy woman on the go! (serves 2) Ingredients: 1/2 440g can chickpeas, drained and rinsed 1 celery stalk, chopped  1/4 red onion, diced 4 cos lettuce salad leaves salt,…

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Plant-Based Mum Manifesto – 10 Principles

At the Vegan Australia Day, I spoke to the crowd about how to bring the family along the plant-based journey as a time-poor mum. As a part of that talk, I shared my “Mum Manifesto” – 10 principles to live by when it comes to plant-based cooking for the family. Here they are: 👉 1. I…

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Using Turmeric to Mimic Egg

Want to mimic the colour of egg in your food? It’s as simple as using a bit of turmeric. That’s what I did here with my tofu when I fried it for my sausage and egg McLovin’. Some people wonder why plant-based eaters like to imitate animal foods in their cooking. It’s a great question!…

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