Inspiration/ Recipes/ Vegan

Converted by Cowspiracy

Converted by Cowspiracy:

After a life-changing documentary addiction to Netflix (of all things), I decided to try and make some fundamental changes, not only in the way I feed myself & my family but also making healthy and sustainable life choices.

Sustarian, what is that exactly? It has a number of meanings for me.

Not only does it involve trying to source local, sustainable food & products that have been produced using environmental, animal and people friendly practices, being aware of the impacts of one’s actions on planet earth and making conscious choices, it also focuses on my food recollections.  The people and places that have shaped me,  inspired, provided sustenance and have left me with a lifetime of memories. Let’s not forget, food is often laden with heavy emotional attachments, happy and even sad memories, I’m not trying to force feed you, I’m merely recounting my own musings that will hopefully strike a chord, fill your plates with pleasure and encourage sharing and most of all kindness!

Why? I realised that balance cannot be bought. It’s something we should continuously seek to address, in all that we do. Finding the balance between what we crave and what the universe in terms of resources and emotional resilience can deliver is a fine and ever trembling line.

Netflix brought me Cowspiracy and OMG GMO, these are two of the most important & inspirational documentaries I’ve ever watched. At the age of 43, I’ve seen a few – so for me, that’s quite a statement!

Viewed over the  Christmas holiday 2015, whilst overindulging on anything edible/quaffable, wading through discarded wrapping paper, happy & knee deep in ignorance. It was a bit of a show stopper and has brought me to my (currently somewhat solitary) offerings here at Sustarian Living.

Watch & Learn

Watch them, these insightful and fascinating documentaries.  If you are not affected by the things you see and what you learn, then change the channel and carry on regardless. I didn’t manage to become a vegan or even a vegetarian overnight, but I’ve made changes, lots of them and I’m working towards something that’s sustainable and not just another fad.

Are you hungry for change?

Sustarian Living: Just doing my bit to readdress the fragile environmental and emotional lines that affect us all – work with me here….

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Featured/ Fish-dish/ Recipes

Seared Rye Bay Scallops

Seared Rye Bay Scallops

Seared Rye Bay scallops served with a kicking cayenne and scallop roe mousse

Every February, without fail the picturesque East Sussex seaside town of Rye hosts a seven-day event know as The Scallop Festival. Focusing on local, Sustainably caught scallops that are said to be some of the best in the country, the festival features cookery schools and restaurants serving up a mouthwatering selection of scallop based recipes and events, culminating on the final day with the hotly contested ‘What a Load of Scallops’ race with competitors racing barrows of scallops, through the cobbled streets of Rye, to win the coveted wooden scallop plaque…welcome to Rye!

Scallops to it all!

I always struggle to get tables at my favourite places, Rye fills up with a high-tide of tourists that ebb away as the weekend comes to a close. Frustrated with the lack of availability, this year I decided to make my own unique Rye Bay Scallop Dish, and here it is!

These plump scallopy pillows, seared in butter and chilli floating on a kick-ass cayenne pepper & roe mousse are enough to put your head in the clouds, switch off and say scallops to it all!

Seared Rye Bay Scallops

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Recipes/ Sides & Snacks

BBQ Beetroot and Toasted Cashew Dip

BBQ Beetroot and Toasted Cashew Dip

BBQ weather is finally upon us!

What better than to start the BBQ season with this colour popping beetroot and toasted cashew nut dip, bursting with flavour and texture a great side-kick for bread dipping and wine sipping in the garden.

Pick up the earthy roots from your local farmers market, roast them slowly in the oven with oil and herbs for about 45 mins, let them cool then peel to reveal beautiful earthy jewels, with vibrant purple flesh, packed full of nutrients.

Whether you use in dips, blend into a classic soup or sip it as a drink this is an Olympian vegetable –  low in fat, full of vitamins and minerals and packed with powerful antioxidants – a true health-food titan.

Beetroots have long been used for medicinal purposes, primarily to treat disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent thought to suppress the development of some types of cancer. Give this root a go!


BBQ Beetroot and Toasted Cashew DipBBQ Beetroot and Toasted Cashew Dip

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Featured/ Recipes/ Sides & Snacks

Double Trouble Spicy Satay Marinade and Sauce

BBQ Beetroot and Toasted Cashew Dip

BBQ weather is finally upon us!

Sun is shining, the weather is sweet, makes me want to move my dancin feet….or so the song goes!  Save time with this spicy satay marinade that doubles up as a kebab-kicking sauce – no cooking required and prepared in a matter of minutes!


The meat used was bought from the butcher down the road,  that guarantees locally sourced, animal welfare friendly products. Whilst we might not all be able to follow strict plant-based diets (I tip my hat to those who can and do) reducing our weekly meat intake and buying local, reduces the travel miles, carbon footprints and helps give the local economy a helping hand. For me, the conversation with local shopkeepers is absolutely part of the pull and on high streets that are increasingly under pressure from soulless powerhouse supermarket chains, it’s all the more reason to support these vital community shops and services and buy close to home!

Pair this with this amazing Beetroot & Toasted Cashew Dip

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Puddings/ Recipes

Strawberry Soufflé with Pistachio & White Choc Crumble

Strawberry Soufflé with Pistachio

No ordinary Soufflé

A decadent pillow of Strawberry Soufflé with Pistachio & White Choc Crumble, easy to make and desperately needed to bring a little sunshine & summer to your world!

Best made with homegrown strawberries that have only travelled approximately 2 meters from garden to table, and have not been sprayed with copious amounts of pesticide! Strawberries are always amongst the ‘dirty dozen’ – have a read about it here


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Featured/ Fish-dish/ Recipes

Bright & Breezy Lemon Baked Hake

Bright & Breezy lemon Baked Hake

The sun is shining!

A bright and breezy fish-dish with pea and mint puree, topped with delicate oven baked cod that flakes under your fork, drizzled with lemon sunshine and packed with positive vibes.

After a few months of soul-searching, I finally took the plunge and walked away from a turbulent organisation I’d been working for. It sounds Cliché, but the sun began to shine, the clouds parted and for the first time in a long time the weight lifted and floated away with the Rye coastal winds. I knew I’d made the right decision. What better way to celebrate my new found freedom (other than catching up on my long lost blog) than to make this bright and breezy lemon baked hake.

Whilst I may be feeling delicate, disappointed in people and unsure of what the future holds, I’m confident in my own abilities and I’m glad to have walked away with my professional integrity intact.  Sometimes we are faced with tough life choices but better to have failed trying than die doing nothing with life…as my late & very wise Grandad once said. I opted for my own preservation and sustainable lifestyle!


Hake are deep-sea members of the Cod family, found on the continental shelf and slope to depths over 1,000 metres.  They are a mild fish, having a more subtle flavour than cod. Hake is considered one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. It is definitely a more sustainable choice than it’s over friend cod.

If you are fortunate enough to live by the sea, get down to your local fishmongers and buy something freshly caught there, if he hasn’t got hake – swap it out for something else, after all, what fish doesn’t bake well in a little parcel of love and lemon in the oven?

Alternatively, check out the Marine Stewardship Council on where to buy. A great resource for helping make choices on certified sustainable seafood.


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