Sherry Strong is a Food Philosopher and Nutritional Strategist. She is a Chef, Nutritionist, the Curator & Co-Founder of the World Wellness Project, former; Victorian Chair of Nutrition Australia, Melbourne President of Slow Food, TEDxTokyo 2009 speaker and was on the faculty of the Institute of Holistic Nutrition. Sherry's written & illustrated a book called 'A Return To Food - how going back is the way forward' and now founder of the Jiivala Holistic Culinary Academy & Mentorship Program for Holistic Entrepreneurs.

Bali High

Looking for more energy? The two day seminar April 18th & 19th at Vision Villas in Bali still has 7 places left to fill. http://www.reviveholistic.com/programmes.html Also if you’d like to see the article published this month in the Singaporian XL Extraordinary Lives magazine go to http://www.reviveholistic.com/revive_image/Invest%20Health.pdf What is included on the weekend: Walks and meditation…

The Most Amazing Year Yet!

I sincerely hope you have had a wonderful start to 2007! My trip overseas was absolutely wonderful with so many highlights; presenting in Canada, the best organic turkey ever, prepared by my mother, shared with my family, the oldest food market in Paris with my dearest friend Helen (also a chef), the Borough Market in…

Slow Food Melbourne News

Slow Food Melbourne Becoming the Head of Slow Food Melbourne has been an exciting and illuminating experience into the higher workings of the movement….there is a great deal going on! For those of you who have not heard of Slow Food this is an exerpt from the official website; “Founded by Carlo Petrini in Italy…

Vitalitari

Serves 4 martini glass serves – 1 frozen banana that has been ut into 1 inch chunks, preferably before freezing. – 1/2  cup of frozen raspberries – ½ cup frozen blueberries – Juice of 1 navel orange Blend frozen fruit in a food processor until it starts to come together. Add juice and process just…

Banana Pancakes

Makes 12 Small Pancakes This is a great way to use up the spotty bananas that are full of fragrance and a bit too gooey to eat. They are delicious for a leisurely breakfast on the weekend or with a scoop of vanilla ice cream for dessert. – 1 large ripe banana or 2 small…

Tree Hugger Salad

entrée for 4 “It ain’t easy being green.” Kermit the Frog – 100 gm Green beans – 100 gm Snow peas – 150 gm Broccoli florets – 1  ripe avocado, Diced, optional – 100 gm mixed lettuce leaves or spinach – Sprinkling of soy sauce, sesame oil – 1 tsp of freshly grated ginger. –…

Body Bliss Salad

Entrée for 4 Baked beetroot 2 medium sized beetroot washed and wrapped in foil and baked at 180 C until tender, peel after cooking and slice into cross section rounds. Set aside in a warm spot. Depending on the beetroot cooking times can vary from 40 minutes to 1.5 hours, when a sharp knife or…