Making Guacamole with the children at willowbrook cefa

Today I was invited to cefa Willowbrook for little chefs we made Guacamole, we had lots of fun!!

I loved how the children showed me their pretend restaurant they made together. It took me back to when I was little and all I wanted to do was play in my little kitchen. I loved making menus and serving my pretend customers my plastic and clay food creations. When I saw the menu the children created and how excited they were it really touched my heart!! The children made me a card for visiting them and it melted my heart!! There really is something so special and so simple about a home made card with words from the heart.

       Their restaurant the wigglies I love it!!!

      Menu I think I would eat there, looks pretty tasty!!

           I hear the service is pretty good too!!!

                                            

                                                                 

                                                      

My Thai in home cooking class with a wondeful group of ladies

 

  I feel very blessed to be invited into Lisa's home to teach  a private cooking class with her and her friends. I truly enjoyed getting to know everyone, and to be able to share some good laughs around cooking Thai food together.  The smells of sweet coconut, ginger, garlic and lime aroma filled the air as we prepared the perfect Thai green prawn curry over coconut rice. I learned this method of making spring rolls from Sherry Strong at Jiivala and once I did I just knew I had to share it! Making spring rolls is lots of fun and very healthy!! The ladies couldn't believe how such simple ingredients could taste so good!

           Thanks to Sherry Strong for this amazing tool!! The ladies all want a zuudle maker now!!

                                 Ladies having fun rolling up peanut chili vegetable spring rolls

                                        Thai coconut peanut prawn curry over coconut rice

 Frozen mangoes coconut oil vanilla honey lime zest  coconut sugar blended into  the most delicious vegan ice cream

                                                        

                           A wonderful group of ladies enjoying my mango vegan ice cream.

I feel I have gained some new friends all the while getting to share my passion for cooking!! Thank you all!!

I prayed that I would be able to entertain make good food and be fun and have fun. I can truly say God answered all of those prayers tonight! I don't know what I would do without my faith being my strength, rock and support in all the little things and big things! Praise God






Thank you so much for everything on Saturday night.  The girls had a great time, and really enjoyed learning how to make the new dishes!  We REALLY enjoyed the food that you prepared as well.

Kind words from  Kim

Chef in the making!

Thank you Allison for letting me share this picture of your sweet little Madeline!

Madeline is such a little light!! Madeline wants to be a Chef when she grows up and she is practicing her chopping skills with cutting up her own fruit. She had a little slip and cut herself, we have all been there! I don't think even the best Chefs in the world can say they haven't had a little cut or two. Great Job Madeline for cutting up a very healthy snack to enjoy full of nutrients!!

keep up the good work sweet heart!!

Thai Green Prawn Coconut Curry

Ingredients
2  cans coconut milk
2 tbsp Thai green curry paste
2 tsp coconut sugar  sugar
small bunch fresh coriander, leaves and stalks
400g bag frozen, cooked, peeled tiger prawns, defrosted
100g baby spinach leaves
juice 1 lime
1 tbsp Thai fish sauce
1 can of bamboo shoots
1 tsp of ginger
1 tsp of garlic 
1 tsp of peanut butter 
1 tbsp of chopped roasted peanuts for topping

Directions
Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus, peanut butter curry paste, ginger, garlic sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 minutes, then pour in the remaining milk from the jug.
Bring to a simmer, then add the prawns, bamboo shoots spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Serve with plain or Coconut Rice top with cliantro leaves and crushed peanuts

Garden poem

Plant three rows of peas: Peace of mind Peace of heart Peace of soul Plant four rows of squash: Squash gossip Squash indifference Squash grumbling Squash selfishness Plant four rows of lettuce: Lettuce be faithful Lettuce be kind Lettuce be obedient Lettuce really love one another No garden should be without turnips: Turnip for meetings Turnip for service Turnip to help one another Water freely with patience and cultivate love There is much fruit for your garden Because you reap what you sow. To conclude our garden We must have thyme: Thyme for God Thyme for study Thyme for prayer Thyme for each other Thyme for friends