Slapstick photo of a delicious dinner

Zucchini noodles with parsnip and sundried tomato pesto
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handcut zucchini noodles
freshly shelled peas
olive oil
pink salt and lemon juice
marinated for an hour
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in blender blend into a pesto
handful of soaked sun dried tomatoes
handful of really raw cashews
olive oil
2 parsnips
1/2 an avocado
spring onion
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mix through noodles, topped with a few loving earth dehydrated red olives

Spinach K-iche

I guided the process of my little brothers making their dinner. It turned out to be a quite wonderful spinach quiche. I didnt eat any as I have only been eating raw the last two weeks and am quite happy being like this at the moment. I sat with them at the dinner table while they ate. Amazingly, we observed, that the egg and spinach had separated creating a layered effect

Omelette de poireau et olivier.

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Free range eggs from Betsy and Hen
Poireau / leek grown on the peninsula from the Fairfield farmers market
Olivier / olives grown by Mount Zero
All Victorian!
Was delicious, would have been better if I had more time to fry the leeks before adding the eggs and if it was served with some kind of delicious relish. I'm feeling like a relish making session is upon us, it hasn't happened for a long time but I do have a ridiculous amount of empty jars at home!

Mount Zero

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Mount Zero are farmers market regulars for many years. Their farm is certified biodynamic and located out near the Grampians in west victoria. The Mount Zero core principals are regionalism, sustainability and quality, all very very good things.
They produce amazing olives, olive oil, tapenade,
beetroot and orange relish, and dukkah as well as supporting and distributing produce from neighbourjnh farms. I bought a huge jar of Gordal green olives, locally grown biodynamic chickpeas and pink lake salt. The salt is hand harvested from a natural salt lake in Dimboola, north west Victoria. The mount zero man (I'm sorry I don't know your name!) told me that he goes up there himself with a shovel and collects it. I've been buying this salt sometimes but it's so wonderful to learn more about it, move over Himalayan crystal salt we've got a new food mile friend!

50km from the Mount Zero Olive grove, in Western Victoria is a large pink salt lake.  The lake is fed by natural salt aquifers and each summer dries to reveal a bed of salmon pink salt.  Mount Zero and the lake's traditional owners, the Barengi Gadjin Land Council, have been working together to hand harvest a small amount of salt from the lake each year.

This dish gives me so much joy

I can't explain it but this is the most perfectly right thing I have perhaps ever eaten, on a soul nutritional level! Haha, how is that for exaggeration or exclamation? At least the best thing that I have eaten lately, it truly makes me feel joyous and nourished. I made it a few days ago and only posted the photos but haven't written up the recipe. It is loosely based on recipes I have brushed past for raw cauliflower 'cous cous' but I wouldn't call it that rather just 'something delicious that occurs when a very fine cauliflower enters your life,' a much longer meandering title but more apt.
Just now this is how I made it, but I'm sure you'll encounter your own
brilliance if you find a good cauli specimen to work with.
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process a whole cauliflower in a food processor until fine and grainy, put into a big bowl and add lemon juice and salt, not too much as you will need to adjust to taste as the process continues.
add some de-pipped biodynamic kalamata olives, lots of fresh lemon thyme, a tablespoon of hemp oil, quartered cherry tomatoes...
Then back to the blender, this time either a handful of soaked almonds or sunflower seeds and lots of fresh parsley, blend until it becomes a bit like pesto, mix this thouroughly through your cauliflower and it will make the whole thing go a bit green instead of the pure white of a lone cauli.
one very tiny purple coated garlic, hulled and minced and some lovely big leaves of parsley for texture. It's good to taste it along the way and see how you feel, adjust olive-lemon-salt ratios until delicious and you can't stop 'tasting' it, this means it's ready and you should sit down and enjoy it with a spoon.
I'm sure olive oil and pepper would love to be in on this party and you may choose to invite them. Due to not having much oil around I didn't use it but surprisingly I actually really love the beautifully light and airy quality of this dish as is. Sometimes (quite often) simple really is perfect.