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Plant-based cooking and travelling

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by ishbel26 April, 2016

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Early morning walk, no people, only bees, flowers and trees. Bliss.

Rhubarb cordial is now a summer staple and looked forward to by my 4 nephews, ( who are all plantbased ) when they come to visit. With my method you can control the sugar content in your bottle of this homemade sweet treat. Add to sparkling water or a glass of fizz.

It's that time of year again for fruit mince pies! They have become a Call me Ishbel tradition. Normally, I'd be selling them, but this year they're just for us. A (belated) big thank you to Celia @thegrocer.nz in #martinboroughvillage for supporting my business and selling my plantbased dips, breads and seasonal baked goods over the last 4 years.

A dandelion seed head do you see future salad greens or garden weeds? All parts are edible and highly nutritious. Use the the raw or cooked, roots make a coffee alternative or scatter the petals in a salad.

It's only Monday and I'm already planning the dessert for this weeks guest. Jelly? Red wine one was delish last week, a bundt cake or a jelly in a bundt cake tin? What would you do? So many tins to choose from, all from op/ thrift shops and fabulous!

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How to make Rhubarb Cordial
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