I have had this kitchari on a weekly repeat this Winter, it’s cosy, delicious and very week night friendly. Kitchari is a gently spiced combination dal or lentils and rice cooked together in one pot.

You can totally load kichari with a seasonal RAINBOW of veggies to make it beautifully colourful, nutrient and fibre rich. I love to get everything out of the veggie drawer and just add a bit of everything! The coconut cream isn’t traditional but it adds an extra creamy comfort factor to the dish.

I made these muffins for our final Te Reo Class Matariki Morning Tea. These are my gluten and dairy free version of Samantha Seneviratne’s New York Times recipe for Morning Glory Muffins.

I took this wonderfully QUICK and EASY Kumara, Spinach and Leek Frittata to my Te Reo class for a delightful Matariki Morning Tea.

I love making ghee on grey days. If you’ve never made ghee before, you should definitely do it, you will LOVE it I promise. The smell is divinely nutty and the colour is of liquid sunshine.

It’s school holidays and so rainy here in Dunedin, however it’s the perfect weather to get cosy and bake something fun and delicious! This recipe was chosen and made by Laksmi, my 7yo.

These are such great all rounder cookies! Plant based and are excellent for the lunch box, hiking, biking, adventure treat when on a mission or cup of tea at home.