I am a personal chef & cooking instructor, a social worker, full-time mum and inevitably, an accomplished lunchbox preparer.
Some years ago, my children and I gently transitioned from a lifetime of vegetarianism to plant-based eating and there is no turning back. The chief reason driving the change was to reduce our cruelty footprint but the endless food opportunities it opened up for us has been nothing short of unexpected.
Along the way, we have dodged many curious questions such as, "Wow. How limiting!" (Not really!), "What about protein?" (What about it?) or "Aren't you hungry all the time?" (With all this fibre? Err..NO!) Jokes aside, these are all very valid questions and I just let the pictures do the talking.
I am a minimalist in life and living and it is how I approach cooking as well. I tend to borrow rather heavily from my Asian roots; keep menus global and eclectic, lavish a range of greens and fresh produce on the plate and stay as far away from extracted sugars and process as possible.
I have never been a picky eater and try to inspire my children to come to the table with a sense of gratitude and compassion. Everything tastes ambrosial once you do.