Plant Power By Sarah

Plant Power By Sarah Vegan cooking classes. Plant-based desserts. Customized Meal plans and support.

Big whopping juicy strawberry from the garden. What are you growing in yours?Highs of the transition off grid. Garden. N...
21/11/2022

Big whopping juicy strawberry from the garden.

What are you growing in yours?

Highs of the transition off grid. Garden. Nature. Space. Sun.

And rain.

And challenges. Without access to my baking facilities and with a lot of my cooking gear in boxes underneath boxes between two tiny houses and a barn, I haven't been able to offer my vegan cooking workshops.
La
But I plan to host these again in early 2023. Keep an eye out.

Save the date! The next Plant Power cooking class is coming ar the end of the month! So excited to offer this one- the t...
31/07/2022

Save the date! The next Plant Power cooking class is coming ar the end of the month! So excited to offer this one- the theme is EASY, NO FUSS, NO FANCY EQUIPMENT, MAGIC ONE POT WONDER MASTERPIECES. You'll be surprised at what creations can be made and how quickly. We are gonna make and eat delicious plant based goodness!

Plant Power! We had such a great time last night creating lots of yummy food. We made Vegan and Gluten free ChickUN fill...
10/07/2022

Plant Power! We had such a great time last night creating lots of yummy food.
We made Vegan and Gluten free ChickUN fillet steaks with a Jamaican inspired Jerk marinade, Brussel sprouts made delicious with pomegranate molasses, cheezy saucey potatoes, roasted juicy cauliflower, balsamic cabbage and beetroot, followed by the Divine raw vegan mint chocolate cheesecake with real peppermint essential oil and Spirulina to make it that gorgeous minty green colour, paired with relaxing Herbal tea.
All the goodness!
Happy tastebuds and happy tummies.
Thank you to everyone who came to find inspiration and learn a few new kitchen tools and hacks for creating epic vegan food. Have fun creating and experimenting with food, don't be afraid to make mistakes, let the kitchen be your play zone!

Thank you Tina for being an awesome assistant
And thank you Amanda for the photos x

I don't tolerate average food. Even if I'm feeling lazy, sick, tired, or uninspired about cooking- i can usually still r...
08/07/2022

I don't tolerate average food. Even if I'm feeling lazy, sick, tired, or uninspired about cooking- i can usually still rely on the fact that my food will be good. Because I know how to make simple food taste good. Sometimes it's not with complex recipes or spices or flavors. Two of the main ingredients for making food taste good:
1. LOVE. If you're in any other mood other than a state of love, best not to cook until that mood passes. Food absorbs consciousness as we cook. It takes on the mood of whoever is handling it. If you must cook in an average mood, BLESS the food before you eat it. I always whisper "Bless you, Love you" to my food before I eat it or serve it.
2. INTUITION. Turn the mind off and let your body lead when it comes to cooking. Put music on, play with spice combinations, feel your way into cooking something. If you need somewhere to start, look for one food item that needs to be used that day and then intuitively build a meal based on that. Piece it together like a beautiful puzzle. Get the self doubt out of the way. And if you botch it up, oh well, it's how we learn. Cover it in sauce and try again next time!

The picture is of one of my lazy lunches with a mix of leftover roast veggies, assortment of goodies, vegan cheese and chutney on bagel.
It was very tasty.
I love to show people how to make simple easy vegan food.
Once you start falling in love with your own creative abilities in the kitchen, restaurants can sometimes be disappointing!
Home-cooked delicious vegan food is unbeatable.
My next cooking workshop is tomorrow evening in Westshore. With only a couple of places remaining.
Saturday 9th July. 5.30pm -9pm
DM me if you're feeling called to attend.

My first taste experience of a raw vegan cheesecake was at unbakery in Auckland years ago. The idea seemed impossible. ...
04/07/2022

My first taste experience of a raw vegan cheesecake was at unbakery in Auckland years ago. The idea seemed impossible. Gluten free, refined sugar free, vegan... wtf is even in this cheesecake? And one slice seemed so expensive at the time. All organic. Made from cashews.... I shared a chocolate hazelnut torte with my mum and we cut it in half and slowly savoured the deliciousness... it was pure sorcery! Every treat I experienced from that bakery was heaven. Perfection. Polished.
I bought their recipe book and tried making my first vegan berry cheesecake for a Xmas family gathering. But I accidently set it in the fridge instead of the freezer and wondered why it flopped over all melty on the table at dessert time. The family all insisted it was delicious though. One day I got it right, as per recipe. And then I kept experimenting. I tried adding raw cacao butter for a white chocolate cheesecake. The more I practice the better it gets. At day retreats people know about 'the cheesecake' or the other sweet treats I make. I feel like I've got the formula down. One thing I'm very confident about in this life, is dessert. I can make dessert well.
So this is what I'm gonna show you to make on Saturday at my Plant Power Vegan Cooking Workshop. As well as tasty vegan dinner- you get the best part- DESSERT!
Would you like to learn how to make the best, most wholesome and easiest desserts ever?
Join me in Saturday 5.30pm - 9pm in Westshore. Link in comments.
โค ๐Ÿ’™ ๐Ÿ’œ ๐Ÿ’– ๐Ÿ’— ๐Ÿ’˜

I grew up as an omnivore, I loved meat and cheese ๐Ÿง€ and remember the words that blurted straight out of my mouth as a ki...
01/07/2022

I grew up as an omnivore, I loved meat and cheese ๐Ÿง€ and remember the words that blurted straight out of my mouth as a kid, "why would you wanna be a vegetarian? Vegetarians must be stupid." As I tucked into my piece of lamb.
My journey toward becoming a vegan was unplanned and slow- it kind of snuck up on me!
It began with learning about the conditions animals lived in, and then going free range while living in the UK at the age of 19 years old.
That was the start of becoming more conscious about what I consumed.
When I began meditating with the , a dear teacher and friend BK Rohini used to feed me delectable vegetarian Indian treats and give me tips on how to include more vegetarian food in my life.
My partner at the time said, 'Well if you go vegetarian, we are over!" And so I just snuck in extra vegetarian meals into my diet here and there, not rocking the boat too much. Then I began to only choose meals from the vegetarian section of the restaurant menu.
2 years on I met a very staunch vegan work colleague who told me off for eating my cheesy pie when I should know better. As much as she annoyed me it left an impression and I decided to go vegan on Mondays. On those Mondays I allowed myself to eat as many vegan treats as I liked, rewarding myself by focusing on what I could have, rather than what I couldn't eat.
Finally after walking through a grotty meal market in Bolivia I made the decision to go vegan there on the spot. I just said, 'OK now feels like time'. I was living in a flat above a vegan vegetarian restaurant called NamasTฤ› in La Paz so I went there every day for lunch and learned new ways to enjoy plant based food.
A completely different way of thinking about food and life. This was many moons ago now. I love being vegan. This isn't a post to make you go vegan. But for you to know that if it's something you desire the transition gets to be fun and full of discovery.

If you'd like to learn how to create AMAZING vegan dinners and desserts, to feel whole body and taste bud satisfied with plant based food, I'm offering a vegan cooking workshop on Sat 9th July 5.30pm til 9pm. Link in my bio and comments.

I love making decadent treats with less or no sugar, but with full flavour and deliciousness! Many of the treats I make ...
13/06/2022

I love making decadent treats with less or no sugar, but with full flavour and deliciousness! Many of the treats I make are super quick from 15min to 40 min for an ultra impressive cheesecake. It's easy when you know how the different ingredients taste and alchemize together.
I always get asked, 'Omg what's in this? How is this vegan? How do you make that?'
Which is why I created my vegan cooking classes, so you can find out how simple, easy and fun it is to make vegan meals and desserts!
My next workshop is at a private address in Westshore, Napier, on Sat 9th July from 5.30pm-9pm. It's $77 and includes all food and recipes to take home. Keen to learn? DM me to grab one of the remaining spots!

It's been a little quiet on the cooking workshop side of things, but the time has now come, for the cooking to begin! My...
05/06/2022

It's been a little quiet on the cooking workshop side of things, but the time has now come, for the cooking to begin! My next vegan cooking workshop coming up in July, will teach you how to make a vegan homemade 'chicken' steak, tasty sauces and marinades, and show you creative ways to cook your veggies. You'll also make a divine raw vegan cheesecake. Ooh!
Hint- this workshop is not completely gluten free to so let me know it that's an issue for you. Book fast as places are limited: [email protected]
Love and Sweetness from Sarah xx

We have only two spots left for our beautiful yoga and flowers morning this coming Sunday. Sarah Till will show you how...
28/03/2022

We have only two spots left for our beautiful yoga and flowers morning this coming Sunday. Sarah Till will show you how to make your very own dried flower wreath while you enjoy a divine plant based morning tea, post yoga scrumptiousness with Sarah Beale . Mindful creativity and connection all morning. Join us if you feel drawn. Swipe for more details.

The cooking class is back! With added gentle yoga at the beginning to work the appetite. 4.30-5.30 yoga5.30-8.30 plant b...
20/03/2022

The cooking class is back! With added gentle yoga at the beginning to work the appetite.
4.30-5.30 yoga
5.30-8.30 plant based cooking workshop
Making a delicious main course with side dishes and dessert.
All dietary needs catered for.
Message me with your questions.

Lots of love xx

Sarah

So many ways to make nut mylk. Today we focused on cashew and oat mylks and various flavors including chocolate, golden ...
20/03/2022

So many ways to make nut mylk. Today we focused on cashew and oat mylks and various flavors including chocolate, golden Chai, and strawberry lavender. Then enjoyed the creamy beverages with yummy raw cookie treats.

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32a Main Street, Hospital Hill
Napier
4110

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