Quaama Quiisine
1 whole fennel bulb
4 oranges
1 punnet cherry tomatoes
100 g baby spinach leaves
1/4 cup maple syrup
1 tbsp dijon mustard
Trim the fennel and slice thinly. Peel and separate the oranges into segments. Halve the cherry tomatoes. Wash and dry the spinach leaves. Put those ingredients into a bowl or arrange on a platter. Whisk syrup and mustard together and pour over the salad.
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Glenda Morgan
1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.
Glenda Morgan 
After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health.
Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, … Read more »