Going green, eating clean

Going green, eating clean

From the age of 18, I converted to a totally plant-based diet; no meat, fish or eggs. It was a pretty sudden awakening, bought on by understanding that we could have a fabulous diet without needing to harm an animal - this resonated deeply with me.

Growing up, my siblings and I ate from the garden and unlimited fruit trees and vines between ours, our grandparents' and uncles' places. We preserved, pickled and froze for the Winter seasons. My father would joke that we went through a paddock of spuds and sheep every month.

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After receiving an AFS scholarship at the tender age of 17 and travelling to Bangkok for a year’s study my culinary horizons were well and truly opened. Wow, what flavours and smells! I remember thinking, these guys eat everything...including ‘cockroach paste' - one must know their limits.

I swung to the vegetarian diet after studying and understanding the teachings of the Hindu Scriptures - I realised it was the way forward for my inner compass. Since then I still have never eaten red meat but I have expanded my diet to include eggs and seafood.

I love cooking, especially for others! I recently hosted a luncheon where I served (delicious) poke bowls, here's the recipe:

Bandhini Bowls 

You can use a combination of any vegetables you love, try organic produce for flavour and harvest from your garden - ours provided all the fresh herbs. Incredibly healthy and satisfying, plus have no guilt about the dessert ahead!

Enjoy - life’s short!



  • Jasmine rice with a dash of mirin
  • Red cabbage shredded finely and marinated in rice vinegar
  • Cucumber ribbons
  • Red capsicum thinly sliced
  • Edamame beans shelled
  • Radish thinly sliced


  • Choice of seared halloumi, salmon or prawns
  • Fresh basil, mint, coriander, parsley
  • Fresh chilli thinly sliced
  • Toasted sesame seeds 
  • Dried fried onion

Sauce 1

  • 1/2 cup Japanese mayonnaise
  • 1 tablespoon of Wasabi paste
  • Splash of Mirin

Sauce 2

  • 1/2 cup Mirin (rice wine vinegar)
  • 2 tablespoons of grated ginger & garlic
  • 1 tablespoon of Tamari sauce
  • 1 tablespoon of Lime juice
  • Splash of sesame seed oil
  • Place in a jar with a lid and give it a good shake before serving 


  1. Place the rice at the bottom of a bowl.
  2. Add your bowl ingredients, then toppings.
  3. Mix together the sauce 1 ingredients and pour it all over.
  4. Repeat step 3 for sauce 2.

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