This is a light and easy meal that's ideal for lunch or dinner. It's full of nutrients, while also filling you up. Our cherry tomatoes are ripening, and we put them to good use in this dish. Ingredients: 250 g of small couscous pearlsolive oil to taste1 can chickpeas1 cucumber, cut into cubes5 cherry tomatoes,… Continue reading Couscous Mix
We had been largely spared from the coronavirus pandemic when it first began to spread around the world last year. A few cases were found in Fiji in March 2020, and the government acted quickly to quarantine them and conduct contact tracing. There was a lockdown to try to prevent or slow viral spread, and… Continue reading The Pandemic Arrives (for Real) in Fiji
I'm happy to report that our cherry tomatoes are ripening nicely on the vine. Tomatoes, it turns out, are perennials that are typically treated as annuals because it's easier to replace plants that have already borne fruit than try to get recurring yield from them. Our current batch of tomato plants bear slightly smaller fruit… Continue reading Growing Cherry Tomatoes
This curry is rich in flavor and full of nutrients from the veggies. Serve with a base of rice to soak up the delicious sauce. To make this dish vegan, just leave out the paneer (Indian cheese). Ingredients: 1-2 tbsp. butter1/2 onion, chopped3 small/medium potatoes, chopped1 cup water1 can coconut cream1 can chickpeas, drained1 cup… Continue reading Veggie and Paneer Curry
We have a lush garden in our yard in Fiji. I can't take credit for it. Our gardener has been working the yard for many years, and previous tenants have installed their own touches. Before we moved to Fiji, we imagined being able to eat from our garden. After we arrived, we started small by… Continue reading Tropical Garden Starters
