Red bell Pepper and yam soup; Spring vegetable soup; Roasted vegetables; vegetable and black bean curry with rice; mild curried couscous pilau; Green beans and millet "risotto"; Cinnamon and local grown zante currant sour dough breads..Photos of prep for tomorrow's menu

Vegetable and black beans cooked in a mild curry sauce..which I then reduce without the vegetables to keep everything firm textured..then pour over and allow to marinate overnight.

Couscous and vegetable pilau mildly flavored with curry spices

The heat wave is finally over we have just had a week of record breaking temps., in triple digits even at the beach!

Yellow fleshed potatoes and yams with fresh rosemary for the roasted vegetables

Spring vegetable soup

Red bell pepper and yam soup..blended and finished with coconut cream

The completed roasted vegetables, purple onion, tomatoes, zucchini, bell peppers, Yukon gold potatoes and yams,a s they cool I add some fresh lemon juice to cut the oil..roasted with olive oil & fresh rosemary from the garden,,this is to be served with a roasted peanut and orange salad

Millet cooked risotto style with vegetable stock and olive oil..it is important to wash the millet well, and allow to soak for 15 mins, then drain. Before sauteing with the vegetables in oil and then top up with  stock, and stir regularly as with rice,adding the green beans in  final few minutes of cooking; and chopped raw tomato and cooked broccoli florets as it cools down.

Whole wheat, sourdough breads with local Venice grown Zante currants and ground cinnamon..great bread, fat, dairy and sugar free.  Cooked in steam filled oven at 400f for 35 mins.