Spring has sprung!

Spring has come to the southern hemisphere…

There’s coriander popping up in the garden:

Cherry tomatoes creeping across tables:

It’s time for lighter, fresher meals, like sticks of BBQ tofu & vegies with a pineapple-agave glaze, with coconut rice and basil cashew salad:

A few baked mung bean spring rolls (in gluten-free Vietnamese rice paper) with sweet chilli and soy sauce:

And homemade baked beans on homemade bread for those cool foggy mornings:

I’m still working on perfecting my baked bean recipe… I’ll post the final recipe soon…