I am missing my mum’s white kitchen bench back home, that’s where I took this photo… I finally got my camera and mac setup and found this refreshing Orange, Lemon, Ginger and Goji Berry Smoothie on my memory card! I was making this during the Aussie…
This was the first time I tried fermenting cucumber and I am so happy I did it. The cucumbers I found in Vietnam are a little different than the Lebanese or European cucumbers I was used to back in Australia. They have a tougher skin…
Lacto fermented carrot sticks are naturally preserved vegetables that are crunchy and sour like traditionally made pickles. Unlike commercially made pickles that rely on vinegar to create the sour taste and have very little nutrients, these fermented vegetables increase their nutritional value through the fermentation…
So far life in Vietnam has been pretty good, a few little tummy hurdles which is to be expected when you are sampling all the good street food on offer, it is so hard to resist! but now I am focusing onΒ getting out of holiday…
Spring has finally arrived back home in Australia! While I sweat away during the monsoon season in Vietnam, my dad has started growing another batch of ginger at home. I really miss my dad’s backyard. Everything in the backyard is edible with mangoes, bananas, lychees,…
One of the top things on my packing list was myΒ Kombucha scoby. I sealed one up the night before we went to the airport with lots of starter tea and packed it in with my 3 boxes ofΒ Body Ecology Veggie Culture starterΒ in a cooler bag…
I am a certified Holistic Health Coach and Mother of 3. My food awakening journey starts as a cross cultured kid growing up in South West Sydney in the 80βs. Arriving as a Vietnamese refugee and immersed in the many cultures that gathered around in the suburbs meant we travelled the world in one day with our palates.
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