What makes Poha a stand-out breakfast is the combination of rice flakes, peas and peanuts. In the past I substituted pecans for peanuts until it recently dawned on me that this recipe has been made for hundreds and hundreds of years in Gujarat, India and they knew exactly what they were doing nutritionally.
If you used to love a beef rendang before you went plant based then the flavours in this curry are really going to do the trick.
The paste recipe for this curry was developed by two participants of the vegan foundation cooking course - Jyoti and Zefri, and then Jo and Peggy who attended another vegan foundation cooking course used the paste recipe and created a fabulous rendition of a rendang.
Grab my new eBook
'Healthy You on a Plant Based Diet' containing fantastic tips on adding more plant based food to your diet.
Diversity and Inclusion
While I acknowledge that I come from a place of privilege as a white, English speaking, able bodied, educated woman I always strive to be inclusive. I am aware that I have not always considered the barriers that others have to face in everyday life. However, I strive to provide a safe and inclusive learning space and continually seek ways to improve, to make the work I offer even more inclusive.
Acknowledgement to Country
I acknowledge the Midginbil people of the Bundjalung Nation as the Custodians of the Murwillumbah area where I live and support people with their health through food.
I pay my respects to the Midginbil Elders across time and wish to express my appreciation for your continued custodianship despite the injustices your community has faced. I have deep appreciation for the way you provide a harmonious balance between feeding the community and providing environmental conservation.
Always was and always will be Aboriginal Land. Jingi Wala.
