I had some left over zucchini in the fridge from making my zoodles in truffle oil (recipeΒ here) and needed a quick lunch before rushing out. This literally took five minutes to make. I have a spiraliser but you can easily create the same with a mandolin (the strands just won’t…
Lunch at home during the week for me is usually a salad with whatever I have on hand in the fridge and pantry. Sometimes, it turns out really well like this simple garden salad with zaatar spiced eggs. This salad has a handful of fresh ingredients plus a sprinkling of…
I went to aΒ lovely pot luck lunch over the weekend and got to taste an incredibly delicious pasta dish (yes I ate some pasta!) made by my friend Audrey. I couldn’t get over how deliciously simple it was to make, with only 3 ingredients needed I popped by the store…
Growing up in a Vietnamese house, mum always served up several dishes with each meal. Each dish would cover one of the five basic tastes. Sweet, salty, sour, bitter and umami. So naturally I love having a meal when there are a lot of options that cover all these tastes…
ThisΒ guacamole dip withΒ fermented carrotsΒ was how I first introduced fermented foods to my kids. I really cannot say enough about fermented foods and really believe they should be included in every daily meal. A traditional food to so many cultures as a means to preserve vegetables during the colder months (sauerkraut)…
I am munching away on this delicious salad as I type, the sweet mango and tangy sesame ‘soy’ dressing is so yummy together. I had this salad at a friends house the other night for dinner and had to recreate it again, the combination is just perfect. I have a…
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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