Well, the secret is out. Paul and I snuck out of the country under the cloak of darkness, to have a little bit of a break. Our phones were left behind, my personal profile page was shut down, and the only thing I continued to do was post for Vegie Head. 

We had planned this holiday for the past 6 months, and I'm not ashamed to say, that I was really REALLY stressed out about not being able to provide my loyal Vegies with a daily dose of Vegie Head love, and I also had a bit of a cry when we dropped Charlie off to my mum and dad's (and pretty much the first week we were away). It was the longest we had ever left her, and I was already missing her like crazy.

The flight to Singapore went off without a hitch- I fell asleep before we took off (the stress from crying Paul said) and we landed 7 hours later. We had private cars chauffeur us to and fro, and got to see the sights. I was so shocked to see how CLEAN Singapore is. People always say it's spotless- but it is something else all together. There wasn't a drop of litter anywhere in the city, nor did it look like there ever was, or would be. 

We stayed just near India Town (I retract my earlier statement- this part of Singapore was dirty) which was a happy coincidence. The smells were amazing, and the food....oh the food! Different Indian dishes to try, and always a smiling person to help me choose. 

We had landed right in the middle of the Chinese New Year Celebrations, so the whole city was buzzing with excitement and fireworks. The Year of the Water Dragon is a pretty big one for all the Chinese signs- being a rat, it means that I should 'head out into the world, as it is in the rat's nature to hide indoors, and take career risks', which both sound good to me. Our stay was brief, but we are already planning on returning to explore. 

Landing in Phuket, the first thing to hit you is the heat. The next thing to hit you is the throng of people waiting to put you in a taxi and drive you around the island. The sights and smells are overwhelming, but once my eyes and nose adjusted, all I could see were smiling faces and people bowing in the traditional Thai welcome. The occasional wind gust would blow the sweet, heady smell of rotting garbage or the overwhelming scent of raw sewerage, but after overcoming that, all I noticed was the tangy smell of lemongrass, rich jasmine and the briny scent of the sea 

Thailand is a place filled with culture, tradition and religion. However it is banging on the door of technology. Old men walk by, chatting on mobile phones. There are signs everywhere advertising the fastest interneed speed, or the latest computers for sale. Men and women wear traditional Thai clothing, and teenage girls roam the streets, wearing clothes made for Las Vegas showgirls. No one bats an eyelid.

The food is vast and varied. Traditional Thai food can be found in abundance, and very cheaply- from 40 baht (about 15c) to 120 baht ($3.50). There is plenty of Italian, Indian, Arabic, Mexican and fast food restaurants to feed the masses, not to mention street vendors that sell fresh fruit and cold drinks; both of which you need desperately here. 

We walked, shopped, talked to locals and travellers. There were 2 highlights for me. The first was our trip to Phi Phi Ley, Maya beach, Loh Sa Ma Bay, Monkey Island and Bamboo Island. We sat at the front of the boat, and got thrown around a little bit. but the fresh sea air and sun really blew away the Melbourne cobwebs. We weren't allowed to get onto Monkey Beach, as people have been bitten recently (ouch) so we admired the little guys from the boat. They are VERY well fed and there was a few little chubby ones- they were smart and sat near the boats so people could throw food at them. 

The water was pristine, so warm and reminded us of swimming in Maui. We snorkelled and saw the most amazing fish and sea creatures. Unfortunately the coral had been severely damaged in the 2004 tsunami and some of the stories we were told were horrific. The optimism and hard work of the Thai helped to rebuild some of the areas, while others have been left uninhabited. 

The second highlight for me was the cooking class (yes, yes, I can see you rolling your eyes!) which isn't a surprise. 20 of us were bussed off to the local market, and I was paired with my guide Ollie, who took me around the market, and was sublimely patient while I took photos of my beloved food.

Galangal (similar to ginger), lemongrass, and kaffir lime leaves are sold together in a little bundle. They are used in many Thai dishes, and are the most popular produce items bought.

These are Thai eggplants. They are very similar to large purple eggplants, however they are not as acidic. Used widely in curries and soups, they are generally served a little bit crunchy.

Jackfruit has to be the most disappointing fruit I have ever tried. It was like chewing a deflated balloon. It's substituted for banana or mango if people can't have/don't like either.

The smells from this stall were amazing. This woman made the pastes herself, pounding away with a motar and pestle. She was so proud of her pastes, which is why they were on display. The other vendors had their pastes already in little bags or jars, which may have meant they weren't that fresh. I was told that when Thai men are looking for a wife, they look for a woman who has strong arms. This means that she makes her pastes from scratch and will be good in the kitchen! Big muscles I don't have, but I think Paul is a lucky boy.

There was a lot of distressing things at the market as well. I turned my head away numerous times at the sight of the animals being sold. Nothing gets wasted in Thailand. Every part is eaten.
I took this photo because this little guy broke my heart. The crabs were all alive and tied up, and at night a wet blanket is placed over them so the mosquitos don't sting their eyes. His little face is just gorgeous, and if I could have bought him and set him free I would have.

The Thai don't drink the water from the brown coconuts- they cut them open, drain them of their liquid, and scrape the inside with this machine. The meat is then squeezed- the first squeezing produces the cream, and the second produces the milk. The left over coconut is dried.

Kaffir Lime trees start producing fruit after 8 to 10 years. These limes were intense- the smell and taste is truly incredible.

Green mangoes and chilli sauce are sold together. Thai cooking is all about the balance of flavours- sweet, salty, sour, bitter and umami (this information is in my up and coming e-book). 

The class was amazing- we were shown what to do, then were sent off to a little bench of our own. This is Tom Kha Gai or Coconut and vegetable soup. I made this with tofu, chilli oil and vegies. The lemongrass and kaffir lime leaves cut through the richness of the coconut cream, and the mushrooms and tofu really filled this dish out.


Making Thai Green Curry Paste- pastes in a jar often have dried shrimp added- making homemade paste ensures yours is shrimp free! And it tastes 1000000 times better as well.

We also learnt Pad Thai and Thai Green Curry. Absolutely amazing. I will never eat at a Thai restaurant again. The teacher gave me an A++ for taste and presentation!

This is coconut sticky rice with mango. It is slightly salty, which balances the richness of the coconut and the sweetness of the mango. It is one of the most amazing desserts I have ever had.

Everywhere I went, I tried the fruit smoothies or mocktails. They were all fruit based- pineapple, watermelon, lychee, dragonfruit or canteloupe, blended with ice and served with a gorgeous flower.

I also had coconuts everyday- sometimes it was so hot, this was all I wanted to eat! They cost about 15 cents, and were so fresh. On the islands, we watched them being picked and bought to the ground. In the city, they were sold from carts and restaurants, all of them opened up in front of me. 

When we arrived in Koh Samui, we were pleasantly surprised at the slow pace and relaxed atmosphere. The stall holders were even friendlier, the service even slower and even the dogs that roam the street were happy to have a nap in the shade. It rained solidly for 2 days and nights- sheets of rain drenched everything in sight, and one night I sat up for hours worried that the pool under our villa would flood (silly now, but at 3am in a different country it can be a little bit scary!).

On another rainy day, we visited Angthong National Marine Park. This is the lagoon- you cannot swim in it, but it looks just amazing. It is salt water- one of the few salt-water lagoons in the world listed. There are caves underneath the mountains that let the sea water in. 

On the way home, one of the belts in the engines broke. We sat on choppy sea for over an hour, with the rain pouding the windows and people leaning into bins being sick. I was feeling quite giddy here, but focussed on my breathing and looked at the horizon. Not a good day! (And not a good picture!)

On our last night, we had a romantic dinner overlooking the bay. I nearly fell off my chair when I saw that half of the menu was created by a holistic nutritionist! This is a raw smoothie- almond milk, goji berries, cacao, coconut meat and dates. Amazing.

All in all, we had an amazing time. It was exactly what we needed after a year of Paul working to the bone, and me working about 16 hours a day. 

Working on Vegie Head never feels like work, and I still made sure that I was on it regularly enough to make it seem like I will still at HQ! I'm sorry for the slow replies to emails and messages, and hope you understand.

I am refreshed, revived and have many ideas for 2012. More videos, more classes, more recipes, more e-books and lots of general yumminess.

 It's going to be a big year Vegies and I'm glad you are all along for the ride. 

Love Adele, Paul and Charlie xxx

Meet Charlie, She loves sleeping, eating (anything and everything), chasing the ball, snuggling up to her mummy and daddy, and she makes the cutest barks in her sleep. 

I'm sure people roll their eyes when they see dog carers like me, who have about 1000 photos of their furry friend, a screen saver, a phone screen saver, photos on the fridge, a Facebook profile pic- all of their beloved companion. But the connection between a person and their companion is something that only the two can understand.

Paul routinely rolls his eyes, and complains that "you two are exactly the same!" when we are in a huff, are curled up on the couch together, when I share my toast/smoothie/fruit salad with her and when I can't bear to be away from her for more than a night. 

Charlie's story wasn't always a pleasant one. I rescued her from the RSPCA, and she was surrendered by her former humans- who had a Rottweiler and 'no time to look after her'. Charlie is a Labrador x German short haired pointer, and when I rescued her, she was severely underweight, and scared. I remember Charlie's look of fear as the lady from the pound opened up the door. I sat on the cold ground for a few minutes near her, just so she could relax, then she came over to me slowly, with her tail between her legs and her ears flopped. 

She absolutely broke my heart, and it still makes me so upset to know that she was 3 days from death. 3 awful days, wondering where her humans had gone, and what had she done wrong? 

The look of pure joy and relief as we drove away was priceless. I wanted everything perfect for her. I had a weeks worth of food (which she ate in 3 days!), a brand new top-of the range kennel, toys, balls, a gorgeous coat for her, homemade doggy treats and I had done as much reading about the breeds as I could. I also had 'Calm and Clear' Bushflower Essences on hand as I have had some amazing results using them. She was terrified of our garage door, the broom, the vacuum cleaner and any loud noises. It took about 2 months before she was used to all of the sounds here, but she still hates the broom. 

She is the best thing in my day- coming home to her is like heaven. Paul and I are both lucky enough to have home offices, but when we are on the road, we count down the minutes until we can see her again. She had bought peace, love and sheer joy with her- and has helped me connect with things I had forgotten and talents that I didn't know I had. She truly chose me that day. 

Another woman that I am blown away by, is Billie Dean. 

Billie's name is mentioned in a lot of the animal welfare groups I am a part of, and the further the Vegie Head journey takes me, the more I felt the need to connect with her. A good friend of mine, Jayne, is currently studying Billie Deans' 'Animal Shamanism' online course, and cannot stop raving about it. Billie wants to encourage people to come to the website for educating themselves through stories, articles, e-books, vegan resources and film and cd's - which supports both the animals she cares for and also her wider vision of Deep Peace for All Species. 

Billie is also an accomplished journalist and film maker, and has written some truly beautiful articles about animal healing, ancient wisdom, and the soul. You can also receive a free-ebook, called '10 Secrets The Animals Want You To Know' just by subscribing to the website (I have my copy, and it is really incredible).

She truly is an inspiration, and I encourage you all to head to her website and help her cause. 

One of the Secrets (I'm sure she won't mind me sharing this, as it is relevant), is that 'Animals are Angels without wings'. I truly believe that the kindness in animals is what we need in our lives. All I know, is that I went to the pound looking for a companion, and I ended up leaving with a soulmate. 

ORGANIC REMIX is a free informational source, devoted to an organic and sustainable lifestyle, holistic health practices, a nurtured environment, renewable technologies and consciousness-based education for all.

It was created by Olia Saunders, a New York based graphic designer and photographer, organic lifestyle enthusiast, yoga teacher and a non-violent food advocate.

The impetus for this blog was driven by her passion to share information gathered over many years of research. It is dedicated to like-minded people who want to learn from and share knowledge with each other, thus helping to improve our world by making conscious decisions and ultimately, benefit from a holistic and sustainable lifestyle.

I was lucky enough to be contacted by Olia, who wanted to share the things she is truly passionate about- organic, vegan and raw food being one of them! Olia is truly inspirational! The website is out of this world, and you can tell she is truly passionate about what she does. She wants us to live the best life we can, and reaches out to her audience through education and awareness. She features yours truly in her latest blog post, and shares some Vegie Head recipes! Keep spreading the Vegie Head love!!

It is that time of year again where we say goodbye to another year, and welcome in the next. What has happened for Vegie Head this year??

-The website was launched (only 4 months ago, if you can believe it?!)

-My very first Vegie Head YouTube video was launched
 
-I have been lucky enough to be published on some fantastic websites: 
Green Smoothie Community 
FaveDiets.com
Finding Vegan 
Planet VegMel


-I have contributed recipes to two up and coming books:
The Pets Haven Animal Shelter's cookbook
The Green Smoothie Bible

And published in an on-line magazine "The Hummingbird"

-I co-created a 14 Day Juice Cleanse with the lovely Dayan from BeVitamins (which we will be running again in the New Year!)

-My Vegie Head Cooking Classes were launched, and the 3 classes were sold out in a week!
(There will be more dates announced soon.)

-My Vegie Head Facebook page is growing, slowly but surely- feel free to share!

-I helped to un-cook the raw food for the Miss Organic Christmas Party, with the lovely Carol (Mama Organic!)

-I also have a publishing agreement with FoodBuzz..com that will be starting in the New Year!

And its not just about what I have achieved, its also about the wonderful people that I have connected with!

Richard Parris (who filmed and edited my video)
Monique from Ascendance Natural Health
The great team at mmink
Nicci from Miss Organic
Lisa and Jim at The Vegetarian Pact
Dr Paul Carter from Acupuncture Australia 
Jessica from Nektarina NonProfit

And this is just the start of the list! Many of you are my Facebook friends and some I have never met in person. But that doesn't mean that you aren't any less important to me, or the entire Vegie Head...empire (??)!

Some very exciting news came to me last night....I was contacted by Chef Martina, who lives and works in Spain....some of my Vegie Head recipes are going to be featured on their menu! More to come on that in 2012.

Things are moving along very quickly, and so much has happened in this short amount of time! This has all been thanks to the wonderful people who have shared my website with their friends and family, and have written lovely messages of support to me! Your kind words are what have kept me going in the kitchen.

Personally, this has been a great year as well. My husband and I celebrated our first year of marriage, and we welcomed our fur-baby Charlie into our home and our hearts. They are my two pillars of strength Paul keeps my feet firmly planted on the ground, and Charlie gives me unconditional love and always puts me in a good mood. We have plenty of things planned for the New Year- hopefully moving Vegie Head to a new premises, a few overseas trips with regional cooking classes (Thailand is the first on the list!) and working on the e-books! 

The e-book 'Vegie Head Vegan Essentials' will hopefully be ready in the next few months, as well as the 'Vegie Head Raw Essentials' e-book. There will be more YouTube videos, more recipes on the website, more blogging and cooking classes, and of course lots of love and inspiration from me!

Now is the time to set your intentions for the year to come....find your dreams and follow then Vegies! That is what I did! Don't be afraid to take that leap of faith, and shine on, no matter what.

2012 is going to be a huge year for Vegie Head, so I am inviting you all along for the ride- enjoy everything I have to offer and lets be safe, happy and healthy in the New Year!

Wishing you all love and happiness,

Adele xxx

Well, the time has come! After reading my posts and looking at my pictures for so long, it seemed like the right time to show my face to all of my lovely Vegie Head followers. 

I was very lucky to have the incredibly talented (at everything mind you!) Richard Parris guide me through the process, film me and edit the final cut. 

The entire process was amazing, yet nerve-racking. I have 'hidden' (as much as one can hide) behind the camera and the written word. Stepping in front of the camera is daunting and a complete role reversal. As someone who always takes the photos instead of being in them it certainly was different! 

I really hope that enjoy the first of many, many videos to come.... This is number one, and I still have a lot to teach! So subscribe to my channel, and stick around for more Vegie Head fun! To view the video, click HERE.

Garlic is one of my favourite herbs. I add it to soups, stews, curries, homemade bread...pretty much anything. Not only do I love the pungent smell and sweet earthiness of the clove, but it has been used for thousands of years medicinally, as an expectorant and even as an aphrodisiac. 

Garlic throws a diverse flavour profile; depending on the type. It can be hot, metallic, fruity, nutty and floral- which can change by season, how you cook it, and also on the individual. 

Buying minced garlic in a jar is like buying ready chopped apple in a bag......convenient - yes, flavourful - no. Fresh garlic cloves are one of the most incredible things you can add to food. The depth and definition that it brings out of food is second to none.

Medicinally, garlic is antibacterial, antifungal, antiviral, lowers blood pressure, lowers lipids in the body (cholesterol lowering), and has even been found to reduce the metabolism of glucose in diabetes.*

Some gorgeous garlic combinations are garlic/cucumber salad, garlic/fresh thyme, garlic/fresh basil, and garlic/chilli. You can rub fresh garlic on toasted bread and sprinkle it with parsley, mince it and marinate vegetables, take it raw on a spoon (if you are under the weather), and even rub it externally on your skin to help fungal problems.

I was super lucky today to be given a garlic plait from one of my closest friends Matthew. Matthew and his family own a farm in Kardella, about 90 minutes from Melbourne. Everything is done by hand and is organic- planting, weeding, picking, plaiting and curing. This garlic is truly magnificent-like no other garlic I've had before. The flavour is so intense, yet can be the most subtle layer in your dish. Garlic can often taste sulphurous, however Kardella Garlic is sweet and hot. Throw away the minced garlic jars and try the fresh stuff! Invest in a good garlic bulb once every few weeks and it will add amazing depth to your dish.

The best way to peel garlic is to place the clove flat on a chopping board, and using the flat  side of your knife press down hard until it 'cracks'. Then peel it and chop it finely. Allow it to sit and oxidise for 10 minutes before adding it to your food.

Matthew and the team from Kardella Garlic will be at Mulgrave Twilight Market on Friday the 23rd of December....have a chat to them about getting the most out of your garlic and support this wonderful family run business.


*Health Literacy

I am truly a lucky girl. I love what I do, and I do what I love!

A few months back I was approached by Jessica, the director of Nektarina Non-Profit to do a little interview in an on-line magazine she was editing, The Hummingbird 

The Hummingbird is an international on-line magazine, published by Nektarina Non Profit. It is positive, non-political, and creative about people and the planet...sounds like everything I believe in!

The magazine is named after an anecdote by the late Wangari Maathai, the first African woman to be awarded the Nobel Peace Prize, for her influential work in democratic and environmental campaigns. She narrates a short film, "Dirt! The Movie" and says; 

"I may feel insignificant, but I certainly don't want to be like (the other characters) watching as the planet goes down the drain. I will be a hummingbird. I will do the best I can." 

The online magazine is a true testament to what The Hummingbird represents. One person has created an amazing legacy that is going to be shared all over the world, and from that, conversations and action will arise. It is filled with gorgeous, emotive images, interviews and articles, and an interview with me. I am so happy and proud to have been involved (in a small way) in such an amazing cause. You can read the on-line magazine "The Hummingbird" here. Sign up, and share it with your friends. All it takes is one voice to speak up and make a difference!

Flying your flag....

I believe that we attract people into our lives for a number of reasons. It may be that we need someone to balance our personality, to teach us life lessons, or it may be that THEY need our help. The longer I am here, the more I learn. But I am also teaching a lot as well. Friends will come to me with their problems, and (me being me!) I have to solve them. I seem to attract people that need inspiration and motivation to follow or discover their dreams.

I used to seek my dreams, and then one day I was actually LIVING them. But the weird thing was, I actually didn't know where they would take me. I just fell into Vegie Head, and here I am now. LIVING MY DREAM (well I am on my way). 

Going to back to my original point, FLY YOUR FLAG! Fly your flag so damn high, that the people on the highest mountains can see it.

What does this mean??? 

Keep it simple. What do you LOVE to do? What do you find yourself putting energy into? It doesn't need to be a 'job' as such. It can be something that is just SO MUCH FUN, and then it grows and evolves, and then all of the sudden you are being recognised for your work. 

I have met people that truly LOVE what they do. Those people are rare. You may really like your job, it pays the bills, offers training and security. But you don't love it. It's not yours, and probably never will be. Think of your dream like a baby (or in my case a dog)....that baby/dog, is yours to nurture, love, care for and watch it grow. You protect it, stand up for it, and reprimand it. This is what love is. This is what you need to do to grow your dreams. Be your own worst critic and your best advocate. Whether it be setting up a small stall at a market, writing a blog, starting a website, volunteering an animal shelter or even cooking in your kitchen- jump in with both feet!!!

Keep your chin up, stay true to yourself, and don't place importance on things that just don't matter. Remove people from your life who tie you down and hold you back. Surround yourself with amazing people, and amazing things will happen. 

You can do anything you want. It's all possible. It's just waiting for you to open up and let the light and love in.

The lovely Lynn Gilmartin approached me a few months back for some recipes for her blog. Lynn is a presenter for Pokernews.com and travels the world (lucky girl!) reporting on the worlds biggest poker tournaments. She has YouTube videos and has her own travel column! She must get her energy from eating Vegetarian food!

She has radio and extensive entertainment experience, and I was so honoured when she asked to feature vegiehead.com on her blog.

Poker players get 5 minutes every hour for a break....this generally means that they eat 'on the run', grabbing whatever is fast and easy, not necessarily what is healthy. Finger food is a great option when you are in a hurry, however to try and find something healthy and balanced can be really hard. Keep your eyes peeled for more Vegie Head finger food coming soon!

Check out the great article here, and follow Lynn on her facebook page here.