Pepitas

This sprinkle lives in my fridge at all times. As soon as it looks like it is running out the frying pan comes out and another batch is born. Some people say pepita sprinkle tastes like parmesan but I never call it parmesan because it really isn’t parmesan. What it is though is a fabulously sensational sprinkle to put on anything and everything.

Last week I ran the very first three day Vegan Foundation Cooking Course in my new kitchen. I had 5 delightful participants and we created some incredible food and they all got to go home with recipes and a load of tips and tricks that they will be able to implement for years to come. This week on Thursday I begin the next 3 day course. I still have place in all courses in March, April and June. Dates for the rest of the year will be out in the next few weeks.

Resistance starch has had lots of attention of late and rightly so. Resistance starch is starch from food that does not get digested in the upper gastrointestinal tract (small intestine) it skips digestion and makes its way to the large intestine where it is broken down by resistant bacteria and then fermented providing good bacteria for the gut micro biome. A good micro biome boosts our immune system and prevents us from catching diseases including cancer and also protects us from getting type 2 diabetes.

I am so happy to be back with a recipe for you this week. Last week I sent out a newsletter asking for contributions for weekly recipes and lo and behold, within an hour of the newsletter going out I received a considerable donation via paypal from my very generous parents. I had forgotten they read my weekly blog. So this recipe and the next five will be brought to you via their generosity. I feel so grateful as sharing a recipe each week brings me loads of joy. Thank you Mum and Dad.

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.