The Healing Properties of Kitchen Herbs- Part 3

veg mag 8This the unedited version of my article from Edition 8 of

The Australian Vegan Magazine

You can order your copy here.

In this third and final ‘Healing Properties of Kitchen Herbs’ article, I will be sharing what I know and love about seven herbs I have in my garden and kitchen. Two of these are green leaves, the healthiest and most under-appreciated food group on the planet! The other five are seeds I source in bulk from organic growers. When I was a child, my mother, who loved the idea of using food as medicine, inspired within me great respect and admiration for the nutritional properties of edible seeds.

“Seeds are very rich in proteins, healthy fats, and minerals. They are little nutrient powerhouses!” she would say. “Think about it: they not only produce life in the form of a new seedling, sometimes after laying dormant for years, they’re packed full of all the nutrients the seedling needs to survive until it grows roots and pushes its way up through the earth into the sunlight.”

Just when I thought seeds couldn’t possibly get any more interesting, my mother’s mother retired from medicine, began studying botany, and was soon waxing lyrical about the sex-lives of plants. “They really are quite clever!” she would say with a blush. Grandma could tell me anything I wanted to know about the sexy ways seeds are made, and the very creative tricks Nature has for dispersing these tiny packages of promise. Continue reading

Macadamia, basil and spinach dip


(I wrote this blog in August 2014)

I realised last night that I probably need to switch gears and start making energy bars for our overseas trip (instead of ice-cream cakes). So now I’m procrastinating by making dips instead. Yum!

There was a other reason for making this dip (besides being hungry), and that was to test out my new $15 food processor. It’s a tiny little thing, perfect for travelling with.

The tulip petals just happened to be there on the bench and they colour-matched, so I arranged them artfully, to create a food mandala! I’m crazy about tulips and it’s my birthday soon so I brought myself some as a special treat. I get hungry for these specific colours sometimes.

Every morning, a shaft of sunlight comes through the window and lights them up. It’s a beautiful sight to wake up to. I’ve been having fun photographing them!


I’m not good at remembering to write things down as I go, so if you want to replicate this, I only have some vague directions for you. The trick is to taste test as you go. Got everything from my garden for this, except the nuts, garlic, yeast and salt. Blend the following, then cut some tomato chunks to stir in, and some vegetable sticks to eat it with:

1-2 handfuls of macadamia nuts.

1 handful of fresh basil.

1 handful of spinach leaves.

A squeeze of lemon juice.

A dash of salt.

1 garlic clove.

2 tablespoons of nutritional yeast.

Some water.

Good vegetable sticks for dips can include carrot, zucchini, cucumber, capsicum, peas, beans.