adzuki beans

Forgive me everyone for skipping the last two weeks. I was all consumed in facilitating the Vegan Chef Training and getting in my final assignment for my post grad nutrition degree. Last Saturday was the last day of the vegan chef training for 2021 and it culminated with Jesika and Andrea’s graduation where they served up a 4 course meal including three different desserts. I was so proud of what they achieved. Usually we have eight people graduate but this year just two so they had to do double the work with getting the graduation planned. They planned the whole menu and it was sensational. I am so proud to say that there are now two more wonderful vegan chefs going out into the world. The official photos won’t be ready until the end of June but here are a few sneak preview ones.

The Vegan Chef Training is approaching it’s last two weeks. What a wondrous course it has been. On the last day of module 5 we had 3 fabulous facilitators attend. Lilli and Sue who came and taught Kambucha, Jamu, fire tonic and shrubs (a healthier version of cordial). In the morning Kiriko taught tofu and miso. The tofu was the nicest tofu I have ever tasted. There is no shop bought tofu that comes anywhere close to this deliciousness. While making tofu is quite a production I really would like to always make my own.

We are almost half way through the vegan chef training for 2021. So far it has been incredible. Last week we finished module 3 – Ayurvedic Cuisine. For those who don’t know, Ayurvedic cooking is a practice that is thousands of years old and originated in India. It looks at what foods you can and can’t eat for your particular constitutional type (dosha) and any imbalances you may have in your body. Food is the first step to balancing your body and health. We spend three days on this way of cooking so participants get a good handle on it and learn to cook exceptionally delicious food with the limited ingredients available to them.

Some years ago I wrote a blog on an interview I did with a friend and dance facilitator of mine. It was a beautiful interview with many words of wisdom. On Sunday my friend left her body as she had spent the year unwell. I know she would have been listening to her body the whole time. I got a message from her beloved that she very much enjoyed cooking food from my recipes this last year and that makes me so happy to know that. I want to share again with you the interview I put into the blog many years ago and also the soup recipe I developed. I had this breakfast soup this morning in honour of beautiful Navanita and I reflected and reminisced on all she gave me and so many of us all over the world. Forever in our hearts.