The beauty of this salad is in its simplicity. It relies on the flavours of the fresh produce, brought together with a tangy lemon dressing. It looks much fancier than it really should given it takes mere minutes to pull together. I highly recommend it as a side at a BBQ, or as a quick and easy mid-week salad served with some protein of some kind (a poached egg works perfectly!). You can prepare it all ahead of time, just store the ribboned zucchini in a sealed container in the fridge and add the dressing when you are ready to serve. Easy as that!
One of the fundamentals of living sustainably is sourcing food and products as locally as possible, and for me it doesn’t get much more local than Pana Chocolate who are located just streets away from where I work. Pana Chocolate are a company that makes raw, organic, vegan, handmade chocolate that is super delicious.
If you are a fan of I Spy Plum Pie on facebook you might have seen the amazing looking raw, vegan lasagne I posted on Friday. That beauty was from Sadhana Kitchen, a cafe/yoga studio in Newtown. Sadhana Kitchen is in a warehouse tucked down a sidestreet off Enmore Street and it prides itself on making delicious meals using living, wholefoods as well as cold pressed juices and smoothies, cakes and other sweet things. (more…)
I love baking. If there’s ever a fundraiser or celebration morning or afternoon tea at work I’m the one that will show up with baked goods – with cupcakes generally my go to. So much so that I now have a cupcake stand that permanently lives on my work desk.