Recipes I stole from the internet and other places. Some are catalogued in a web 2.0 way over on Ari's Gardenº.


Chia Pudding


  • 1+1/2 cups dairy-free milk

  • 1/2 cup chia seeds

  • 1-2 Tbsp maple syrup (more or less to taste)

  • 1 tsp vanilla extract


  1. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.

  2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.

  3. Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.

>> Source


Chargrilled summer veg (source)


  • Canola oil

  • 3/4 tsp salt

  • 1 1/2 tsp coriander

  • 3/4 chili powser.

  • 2tbsp lemon juice

  • 2 zucchini

  • 2/3 lb broccolini

  • 2 medium red onions

  • 2 corn cobs husked


  1. Make the dressing: Put 1/4 cup of oil into a small bowl, add the salt, cumin, coriander, chile powder, and lemon juice. Set aside.

  2. Cut zucchini lengthways into thick slices. Trim broccolini and break bigger branches into stems. Peel and cut onions into "petals".

  3. Brush veggies with oil. dunk broccolini in oil so the florets are coated.

  4. Heat bbq

  5. When hot, lay zucchini in single layer on grill for 2 min a side, or until nicely striped. Add to a large bowl.

  6. Grill onions for 5 min, until soft and blackened. Add to the bowl on top of the zucchini.

  7. Grill broccolini for 1.5 to 3 minutes. Try and cook the stems without burning the florets. Then place on top of onions.

  8. Grill the corn, rotating every 30 seconds or so, until kernels blister and char.

  9. Cut the corn off the cob, and put it into the bowl.

  10. Whisk dressing and pour over top and toss to coat.