Last month I spent a wonderful 10 days on a residential course learning about facilitation of social permaculture courses…to fuel us through our long, productive days of learning, Rebecca, the cook for the course, created some amazing meals.
With a variety of diets (including vegan, high protein, gluten free, allium free!) to cater for, our lunches and dinners often included a variety of delicious toppings and accompaniments (toasted seeds with tamari, sprouted pulses, various seed/pulse ‘dips’, cheeses, eggs, salad leaves) to meet our diverse needs.
Back at home now, and feeling inspired by our course meal, I have started making a lot more yummy healthy plant based additions to our main dishes of the day, and snacks …first up, ensuring we grow a continuous supply of sprouted seeds and pulses, and toasting pumpkin, sunflower and sesame seeds each day.
Also posted in Nomadic Food Divas
regular updates and reflections about the permaculture designs in my life