Fill your plate with vegetables. Cook them in simple and delicious ways and love every bite
You still want to eat meat , but you’re ready to eat more vegetables and add variety to your plate.
To add tried and tested vegetarian recipes to your cooking game and have it taste so good! While cooking in less time, reduce your overwhelm in the kitchen and infuse vegetable cooking confidence and skills into your everyday.
Does this sound like you?
You’ve got a few vego meals up your sleeve yet it requires super brain power and the more you cook them, the more you feel like you don’t have enough vegetarian recipes and can feel the recipe rut creeping back in.
You’re veggie curious, you like them, most of the time but there’s this bit that holds you back from getting down and dirty and just freestyling. ‘This bit’ that makes veggie meals a hit, a total Flavour Town badassery that dances on your tastebuds.
You’ve probably opened the fridge more than once and though “oh shit, there’s an eggplant, WTF do I do with an eggplant”. Or a radish, a red capsicum, lots of zucchinis. It all seems doable in your head, but as soon as you step into the kitchen it’s like you get stage fright and crickets. If only someone invented Viagra for cooking.
You’re always shocked and left wondering why you cauliflower cost $7! and don’t know why or how or WTF the supermarket is playing at. But you buy it anyway and wonder why your grocery bill costs so much.
You hear about eating ‘seasonal food’ and the benefits and want to get on it. For taste, for health, for your budget, for the specials at your local market.
You’re interested in what you can do for the environment. There’s a lot of chatter around a veggie diet being good for the Earth, you’re interested, ready to dip your toe and see for yourself how it works for you.
You ate too much in lockdown and want to get back into your rhythm of eating well and definitely in time for summer.
You want to add variety to your weekly shopping and buy more than the usual 7 – 10 vegetables that make it into your trolley week in week out.
You see these ‘veggie bowls’ on social media and they look easy but you can’t seem nail them. You buy all the vegetables, unload it on your kitchen bench and think “now what”.
Your meals revert back to meat and 3 veg even when you try your hardest to make it otherwise.
You want more energy.
You’re always searching for the perfect salad recipe for a particular ingredient. “The perfect couscous salad”. Or special salad recipe, that’s very different from an everday salad recipe. No matter how hard you try, they always end up as a lacking version of a Greek salad with your only flavour savour being a chunk of feta.
You watched Cowspiracy and want to get in on the action of doing your bit for the planet.
You may have even thought of going vegetarian or just searching for a way to reduce your meat intake and transition to a veggie based meal weekly.
You’re confused at how to make interesting food combo’s, so many ingredients just seem random and weird.
LET’S MAKE VEGGIES DANCE FOR YOUR TASTEBUDS.
I KNOW YOU KNOW HOW TO COOK. VEGGIEREBEL REFINES YOUR SKILLS WITH FLAVOUR COMBO’S AND THE BADASS CONFIDENCE TO KNOW YOU CAN PULL IT OFF. TO OPEN UP YOUR WORLD TO POSSIBILITIES YOU’VE BEEN OVERLOOKING.
IT’S THE ‘HOW TO’ OF BRINGING OUT THE FLAVOUR TOWN GOODNESS OF EACH VEGGIE. LEARNING TO USE MEAT AS A CONDIMENT, WHILE KEEPING YOUR MEALS TASTY, EXCITING AND A CROWD PLEASER (EVEN WHEN FUSSY EATERS ARE IN THE PICTURE).
What’s included in VeggieREBEL
You’ll get lifetime access to this course. You can join live or go at your own pace.
We begin 13 November.
✓ YOUR COPY OF THE VEGGIEREBEL RECIPE BOOK – VALUED AT $39.
✓ ACCESS TO LOU TO ASK ALL YOUR QUESTIONS VIA THE PRIVATE FACEBOOK GROUP, WHERE YOU CAN INTERACT WITH THE REST OF THE GANG AND SHARE YOUR WINS – VALUED AT $459.
✓ LIFETIME ACCESS TO COURSE CONTENT, TO GO AT YOUR OWN PACE AND REVISIT WHENEVER YOU NEED TO. PLUS ACCESS TO ALL COURSE UPDATES AND MENU REVISIONS FOR AUTUMN/WINTER.
✓ 4 X MODULES DELIVERED OVER 4 WEEKS.
✓ 4 X IN-DEPTH INTERACTIVE COOKING CLASSES, HELD LIVE IN THE VEGGIEREBEL FACEBOOK GROUP – VALUED AT $1000.
✓ ACCESS TO THE VEGGIEREBEL MEMBER PANTRY.
✓ THE VEGGIE BIBLE – YOUR GUIDE TO WHAT TO DO WITH THE MOST COMMON VEGGIES YOU’LL FIND IN YOUR MARKET – VALUED AT $39.
PLUS THESE EPIC BONUSES
WHEN YOU SIGN UP – VALUED AT $91.
✓ ULTIMATE PARTY PLATTERS GUIDE TO WOW
A CROWD – VALUED AT $29.
✓ ‘HOW TO BUILD AN EPIC SALAD’ RECIPE BOOK – VALUED AT $33.
✓ ‘MEAT’ RECIPE BOOK – LOU’S TOP 10 MEAT RECIPES AND 10 MARINADE RECIPES THAT ARE A WINNER EVERY TIME AND SAVE YOU TIME – VALUED AT $29.
TOTAL COURSE VALUE: $1628
The VeggieREBEL program
Every week a new module will be made available in the VeggieREBEL hub. Login using your personalised details to access the week’s material, plus access to the recipe library, extra mini skills based cooking classes and more.
We’re beginning at the beginning with the fundamentals of nutrition. In this module you’ll learn:
How to build a meal that satiates and fills you up.
An overview of carbohydrates, fats and protein and wholefood examples of each.
Your body and vegetables. Why they’re so freaking important.
Gut microbiome 101.
A guide to a wholefoods pantry, with a pantry checklist.
How to read nutrition labels and what to avoid when buying packaged foods.
Interactive class – 9 am, 13 November – in this class I’ll take you through my favourite simple recipes which are the building blocks of a majority of my meals.
All classes are recorded and made available within 24 hours of the class.
Moooove over meat
Expanding our vision beyond meat into the world of plant based protein. In this module you’ll learn:
The importance of buying quality meat.
Plant based protein, including what protein is, why everyone is obsessed with it (and do you really need it).
The world of grains, beans and legumes.
Soaking, souring and sprouting.
How to create meals that will fill you up, even if they’re salads.
Interactive class – 18 November – in this class we’ll be cooking with plant based proteins to make a vegetarian meal. There’ll be plenty of substitutions and alternate meal suggestions provided.
* class schedule is subject to change.
The meal matrix
In my eyes, cooking and building a meal can be broken down into building blocks. Each of these blocks represents a category of food and once you know the categories, building a meal is reduced down to:
Knowing your ingredients
Refining your skills for cooking small recipes, rather than knowing the intricate details one of big recipe.
Daring to give combinations a go.
In this module you’ll learn:
My Meal Matrix, my genius system to create any recipe you want from what you have on hand in your pantry/fridge/freezer, without needing to be a professional chef. Anyone can do this.
The art of salad making and why it’s the gateway to cooking everything.
You could call this a foray into ‘things on a plate’. How to build your lunch or dinner with singular ingredients and come together to create a meal that you’ve freestyled… without a recipe. \We’re breaking the meal down to build it back up.
Interactive class – 27 November – in this class we’ll be cooking using my Meal Matrix. I’ll take you through a recipe and as always there’ll be plenty of substitutions and alternate meal suggestions provided.
* class schedule is subject to change.
flavour town: How to make anything
taste fucking delicious
in 10 minutes or less.
Oh hey, you made it. Welcome to Flavour Town.
This week is dedicated to making your meals taste AMAZING. OK, so we’re going to be focussing on this the entire time we’re together, but cooking isn’t a silo’d affair, each week will weave with the next (and the previous too).
In this module you’ll learn:
Homemade dips and why you’re wasting your money, time and health buying them.
Toppings, crunch, texture and other random bits that make meals pop, like finely chopped dates or the perfect toasted sesame seeds.
Interactive class – 28 November – in this class we’ll be making our own dip, with epic accompaniments. There’ll be plenty of substitutions and alternate meal suggestions provided.
* class schedule is subject to change.
Drops 27 November
Let’s begin with the seasons. We all know cherries are for Christmas (in Australia) but what about apples, cauliflower, cucumber? All fruits and vegetables belong to a particular season where they thrive best. In this module you’ll find:
What’s in season and when. How to find it. Where to find it. So you can cook what you need, when you need, with what you’ve got.
Why seasonal food is essential for cooking and your health, and for flavour, for your $$$, for freshness and how it lasts in your fridge.
We’ll begin detective mode of being aware of the market prices
Hey. I’m Lou.
(and this is Lucy the Veggie Van).
We’ve been cruising Sydney for the past 7 years feeding busy corporates. I bought the concept of healthy food delivered to Sydney-siders. Why? Because if you’re not going to take care of YOU, who is? We’re human and a big part of our life is eating – using the busy excuse is doing us no favours. I’m here to turn your kitchen and eating habits upside down and infuse YOU with the confidence that cooking can be delicious + simple + quick (and that you can do it, even if you’ve got that ‘burn the house down’ potential.
I’m a self taught cook, so I know how to teach non-cooks. It’s my speciality.
I’m here to normalise cooking and taking care of ourselves through food. The Big Food Marketing peeps have done a great job at telling us cooking is messy, hard, difficult and expensive. I’m here to show you how simple it can be and that the only thing missing is basic skills we often overlook when it comes to putting a dish together.
My recipes have been featured in Vogue, Harris Farm, BuzzFeed, Gourmet Traveller, Body + Soul, 1 Million Women, TimeOut, Prevention Mag, Women’s Day and more.
EATING MORE VEGGIES. EATING SEASONALLY. SAVING MONEY AND KEEPING OUR FOOD OUT OF LANDFILL.
EATING FRESHER PRODUCE. PRODUCE THAT TASTES BETTER AND BOOSTS OUR ENERGY WHILE DELIVERING US THE PERFECT PORTION OF VITAMINS AND NUTRIENTS JUST AS MOTHER NATURE INTENDED.
SUPPORTING LOCAL FARMS WHO ARE DOING THE RIGHT THING FOR THE LAND THEY WORK ON. SUPPORTING THE SMALL BUSINESSES WHO PRODUCE AND DELIVER OUR FOOD TO US.
NORMALISING GOOD HEALTHY FOOD AND NO LONGER ACCEPTING MANUFACTURED PACKETS OF JUNK. THE KIND OF FOOD THAT KEEP US FEELING FLAT, BLOATED AND FLOPPY. THAT SPIKES OUR CRAVINGS AND DO NOTHING FOR OUR HEALTH.
BRINGING BACK SHARING DELICIOUS HOME COOKED MEALS WITH FRIENDS AND FAMILY THAT DON’T TAKE HOURS TO PREPARE. THEY SIMPLY ARE WHAT THEY ARE AND WE’RE HAPPY TO SERVE THEM KNOWING THAT IT’S ENOUGH (WE’RE ENOUGH TOO).
SPEAKING UP WHEN THE WHINGING BEGINS ABOUT COOKING AND PASSING THE BUCK OF FEEDING OUR CHILDREN HOME COOKED MEALS (AND LAYING IT IN THE HANDS OF MANUFACTURERS WHO FILL THEIR PRODUCTS WITH EXCESS SALT, SUGAR AND HYDROGENATED OILS).
BRINGING A VOICE TO THE FACT IT IS POSSIBLE TO COOK SIMPLE HEALTHY AND DELICIOUS MEALS IN THE LITTLE-ISH TIME YOU HAVE. THIS IS YOUR DUTY AS A HUMAN WITH A BODY THAT NEEDS FOOD TO LIVE AND IT’S YOUR RESPONSIBILITY AS A PARENT TO STOP FEEDING YOUR CHILD SH’T FOOD DEVOID OF LIFE FORCE AND NUTRIENTS.
AND FINALLY, HERE’S TO STEPPING INTO YOUR POWER AS A BADASS COOK WHO DOESN’T SHY AWAY FROM A RANDOM EGGPLANT IN THE VEGGIE DRAW AND WHIPPING UP FLAVOURFULL MEALS.
Is this for me?
VEGGIEREBEL IS FOR YOU IF…
You want to eat more veggies.
You’re sick of buying the same 7 types of veggies each week and freaking out when the suddenly get really expensive.
This is for you if you have questions that you think are silly and embarrassingly basic, but don’t know where else to ask them. Like,
“can I add soba noodles to my soup?”
“Why is cauliflower $9 a pop?”
”Can I add a whole lemon to my roast chook, or do I need to peel it first?”
“How do I roast a big batch of sesame seeds without burning them?”
”I’ve never roasted a chook, where do I start”
You’re ready to trust your gut, with what you eat and how you cook.
You eat meat, you’d like to eat less.
You have shit to do in your life. Like biggg things, big dreams and you ain’t got time for a seemingly simple(ish) routine like cooking to take up so much bandwidth in your brain. You need your brain for bigger way more exciting things and problems to solve.
You understand that cooking isn’t just a women’s job. You appreciate that you leading the charge in your house, doesn’t make you the person who has to cook forever. It makes you a leader. We’re no longer in the 50’s.
This is for you if you don’t mind a bit of swearing. Fuck it, you love swearing.
You may have had some type of a ‘health scare’ or health decline of some form, you’re on the mend and want to take control of what goes in your body.
Once upon a time, you experimented a lot with cooking. For some reason, you just stopped and found it all too difficult and scary.
You have an interest in health and how you can nurture yourself with simple routines.
You appreciate that being healthy is our natural state, without it needing to be a particular label.
You understand I cannot cook for you, I can only cook with you, but it’s up to YOU to make the time, get the ingredients into your kitchen and show up to the classes either live or in the replay.
This is for you if your bookmarks page is full of recipe links you’ve saved for later, but later never happened.
THIS ISN’T FOR YOU IF
You get offended by swearing.
You don’t ever plan on watching the videos.
You don’t want to cook, like, ever.
You don’t have access to the internet or a kitchen.
Well you could do this course without the kitchen and commit to the cooking segments later on.
You don’t have a Facebook account (or aren’t willing to get one). You need an FB account to interact with the group, ask me questions and join in on the live classes.
You can’t/won’t commit minimum 1 hour per week to this course. This time will be spent cooking and eating. If you need to skip a week that’s cool, if you’re committed to make up the time.
+ IS THIS A COURSE FOR STRICT VEGETARIANS?
Nope. We’re just celebrating eating what we do and adding more VEGGIES to our plate. It could be a crash course is tranforming your diet to vego – but please note I can’t offer the macro / nutrient side of things.
+ HOW LONG BEFORE I START SEEING RESULTS?
My suggestion is to follow the weeks in order. Make time weekly to buy your ingredients and cook along with the classes. The classes are around 1.5 hours in length and at the end you’ll have a bunch of food to eat through the week. If you dedicate time each week, you’ll see results immediately because even when you stuff it up you learn something.
Your confidence will grow with every cook. You will learn with every cook. The only way you’ll stop seeing results is if you stop.
+ I’M IN THE MOST GRADE-A CERTIFIED REAL AF HARDCORE RECIPE RUT AND TIME SUCKING VORTEX. CAN YOU FIX ME?
I have a theory – recipe ruts don’t exist. I have another theory – there’s always time to do something and make something. No matter if you’ve got 2 minutes or 20 minutes – I’m not here to #hack your time, I’m here to teach you how to think and infuse your life with the importance of taking care of YOU. Because without you, nothing works. On recipe ruts: recipe ruts were a thing about 100 years ago, before cookbooks. Which was actually probably a lot longer ago(this isn’t a history course). Have you heard of the internet? Have you seen the free recipes on this site? Have you seen the freebies I post on Instagram? Recipe ruts can’t exist when we’re living in an information overload. There are more recipes on the web than you have left days to cook them. Dare to push your perceived rut to the corner of the kitchen for 1.5 seconds and your world will open up – slowly or fast – the choice of speed is yours and how you embrace this course.
+ WHAT IF I DON’T LIKE THE RECIPES?
Then I haven’t explained the lesson properly. There’s a sub for everything. I teach inclusive classes, so when you don’t have a bunch of basil – no worries mate – meltdown avoided – you’ll know what to do. Also, ask more questions. Honestly. It’s not that I’m amazing – although you better believe I am. This course isn’t a my way or the highway course. It’s an all roads lead to Rome and a ‘you can’t fuck it up’ kind of course. There are always options to change or add your style of flavours to a meal. There’s something for everyone in this course, but this isn’t the point: I’m not teaching you how to follow a recipe. I’ll be teaching you how CREATE the recipe. I’m removing the shackles of having to follow a recipe and needing to buy all the exact ingredients on the list otherwise the meal won’t work. We’re moving BEYOND the recipe.
+ I HAVE A FAMILY, THEY’RE FUSSPOTS.
OK, so you love them (most of the time). May as well navigate/alleviate/obliterate their fussy-ness. We’ll cover this in Week 7 – Dude Food + Fussy Fuckers. While I don’t have kids, I have fed thousands of different fussy tastebuds with great success. This course covers flavour combo’s that suit all tastebuds. If you’re feeling in a cooking rut, this course will provide so many options for you to try and help you squash that rut. The heart of a home is the kitchen. This is where habits around food, health, self care and connection are born. If you’ve felt the pinch of not knowing how to cook, Kitchen Saucery is an approach to help cement a new wave of rituals around healthy habits you’d like to instill in your family. I want to say this though. You’re exactly fine where you are – but if YOU KNOW you want more, more for you, more for your kids. Let’s move past these limitations and excuses.
+ I DON’T HAVE A COMPUTER. I DON’T HAVE THE INTERNET. I DON’T WANT TO GET A FACEBOOK ACCOUNT. I DON’T HAVE A KITCHEN.
This course is online. You need email, a facebook account, the internet and a kitchen. Facebook isn’t 100% necessary, yet you need to understand you won’t get the full value of the course and have access to the VeggieREBEL cooking community.
+ BUT, I’M SINGLE
Single people have to eat too. Plus – you’ve hit the jackpot, you get to explore what this all means to you and only you without the input of partners/family/kids. Trust me, the mum’s and partners of the world are wishing for the days of cooking for one. Relish in this opportunity to learn without unnecessary feedback. The myth that single people shouldn’t bother cooking because it’s cheaper to eat out is BS. You get to cook whatever you want, whenever you want and you deserve some cooking magic in your life too. Takeaway just doesn’t cut it. In case you didn’t know, you get to cook less often too. This is the perfect course to embrace your cooking ritual and learn how to store it correctly, so you can spend your time doing the things you want to do.
+ IS THIS HEALTHY?
You bet! I believe, if you cook for yourself, the health will follow. You’ll use fresh ingredients, better quality produce and cook with love. In turn: these qualities make up a ‘healthy’ meal. I’ll be providing plenty of options on how to ‘healthify’ meals if that’s what you need. This course does not subscribe to any one diet, we’re covering them all. We’ll discuss health swaps too. Please understand though, while I make recipes as inclusive as possible. If you are subscribing to a diet, it’s your responsibility to make a recipe or idea work for you. If you find a recipe in the book and flick past it because it says slow roasted lamb, without imagining the possibilities for slow roasted pumpkin or slow roasted chickpeas – this course isn’t for you. If you’re open to the idea that I can guide you, but I can’t cook for you, rest assured you’re in the right place.
+ HOW IS THIS PROGRAM DIFFERENT?
Cookbooks are great. The internet is great. If you open them and experience them and can learn from them. Problem is, most people are so involved in the steps of the recipe, they can’t fathom an ingredient swap, something going wrong or simply take in and experience cooking to learn from it. VeggieREBEL is for the everyday. I teach you everything that a recipe on the internet/cookbook leaves out – the how, the why, the what to do when you don’t have an ingredient, what to do when you stuff it up and how to learn from that. Including the basic skills of cooking that every recipe has, yet are so commonly overlooked.
We’re relearning how to THINK about our food and what we cook. We’re building from the ground up, from the basics and building your confidence in the kitchen.
I’ll be right there beside you and the group, guiding you through the process. You can ask as many questions as you like or need to, but MOST OF ALL: we’re going to discover a way of cooking that works for YOU.
+ DO I HAVE LIFETIME ACCESS TO THIS COURSE?
Yes. Each season, there’s a live version of the course to correspond to the season and you will receive new content relating to it. Most participants revisit the course with every new launch or live class. You have access to the course, including all future updates, for the lifetime of the program.
+ WHAT HAPPENS WHEN I BUY THIS COURSE?
You will receive a confirmation email and INSTANT ACCESS to the VeggieREBEL Hub. The pre-course content will be available from 7 November. Each module will release weekly starting on 12 November.
The whole point of this course is to give you the tools and guidance to stop over-thinking everything and just start! Go at your pace, as fast or slow as you need to go.
If you’re signing up during a ‘live-round’ promotion, you’ll have access to the course and you’ll be notified of the live class schedule.
+ YEAH, BUT, I HAVE NO TIME/REALLY SUCK AT COOKING/ENTER YOUR FAVE EXCUSE HERE
Crazy life? Kids? Annoying partner who doesn’t like healthy food? No time? Live in the middle of nowhere? A full time job? Travel a lot? EVERYBODY has excuses and things going on. It’s life. If you stopped for 1 second and asked yourself if this cooking thing matters to YOU, if YOU could have it not be such a thing, a drama, a stress event – how would that feel?
If it feels like a breath of fresh air, or a weight off your shoulders, lightness or simply good – then push the excuses to the side and try something new.
PS: it’ll probably still feel a little scary, or unsure. That’s what happens when you begin doing meaningful things for yourself.
+ HOW LONG DOES THIS GO FOR?
The course will run for 4 modules. If you follow the modules week by week, that’s 4 weeks.
+ I REALLY DON’T KNOW HOW TO COOK, IS THIS FOR ME?
You are the person I’m out to help the most. Welcome. There’s a new world out there that is about to blow your mind.
Also – I don’t believe you.
+ I KNOW HOW TO COOK A LITTLE BIT, IS THIS FOR ME?
Yes. Even if you don’t know what knife to use or how to poach an egg or what the difference is between iceberg lettuce and baby spinach. If you want to change that from a little bit to a lotta-bit. Then yep.
+ I’M GOING TO BE AWAY, WILL I MISS TOO MUCH?
There is no behind in this course. Your private login to the VeggieREBEL Hub will always be active. The course content will be there waiting for you to return. All you need to do is login and go for it. It’s not going anywhere. This is the reason why you have access for the lifetime of the course – because life happens.
+ I HAVE ALLERGIES/ON A DIET/PREGNANT/COUNT MACRO’S/KETO
Consider knowing how to cook your North Star. How you get there, doesn’t matter. Meaning, your circumstances are what they are. Pregnant, vegetarian, just starting eating veggies, don’t know what a grater is, or maybe you’re vegan. All recipes are customisable to exactly where you’re at. I will provide options. I’m not too jazzed about blanket diets. I do appreciate we’re all different. What suits you, doesn’t always suit me and I don’t believe it needs to. I’m not here to provide a dogmatic view on food. I’m here to liberate and free you from rules and regulations, teach you about the seasons, remind you that you’re a powerful cook, invite you to connect with how your food makes you feel and how simple kitchen rituals will change your life. This to me, is so much more important than following a set of rules.
Join now we begin 13 November 2021
CHOOSE YOUR PROGRAM OPTION
EARLY BIRD BONUS: SIGN UP TO EITHER ‘REBEL’ OR ‘PLATINUM’ PROGRAMS AND GET ACCESS TO THE 2022 GET YOUR SH*T TOGETHER NEW YEAR MASTERCLASS.VALUED AT $79 – AVAILABLE UNTIL 9PM MONDAY 8 NOVEMBER.
This is a DIY option which includes ONE module of your choice.
✓ 3 months access to one (1) module of your choice
✓ 3 months access to your chosen modules training replay
✓ The VeggieREBEL meal plan
✓ The Veggie Bible – Your guide to what to do with the most common veggies you’ll find in your market.
✓ The VeggieREBEL recipe book – a copy to download for when you need it.
SELF STUDY MODULE CHOICES
WEEK 1: Nutrition Fundamentals (available 12 November).
WEEK 2: Moooove over meat (available 19 November).
WEEK 3: The Meal Matrix (available 26 November).
WEEK 4: Flavour Town – How to make anything taste F’in delish (available 3 December).
COURSE VALUE OVER $350
ONE TIME PAYMENT OF
✓ 4 interactive trainings for your cooking skills, nutrition fundamentals and making vegetables the star of your meal.
✓ Tutorials on cooking, how to think in the kitchen, how to use your pantry, flavour, the seasons, building your confidence, food storage, food safety.
✓ Access to the private Facebook support group where our classes and community live.
✓ 2 x done-for-you veggie loaded recipes emailed to you weekly.
✓ Lifetime access to the course. Giving you time to revisit whenever you need to. PLUS access to updates and future live rounds.
✓ The Veggie Bible – Your guide to what to do with the most common veggies you’ll find in your market (PDF download).
✓ The VeggieREBEL recipe book (PDF download).
COURSE VALUE OVER $1628
✓ Ultimate cheeseboards & platters guide
✓ ‘How to Build an Epic Salad’ guide
✓ MEAT the recipe book
✓ Cheesemaking at home masterclass: labneh and ricotta
✓ Fermenting at home masterclass
BONUS VALUE OVER $380
ONE TIME PAYMENT OF
EVERYTHING IN REBEL, PLUS:
✓ 3 month Kitchen Mojo Mentorship. That’s me, in your pocket for 3 months. This can run in a few ways but I’m there for you, on speed dial when you have questions, feel like shit is hitting the fan and for classes too. This isn’t meant to add ‘more’ to your plate, it will be support. Like a big giant exhale.
✓ Custom meal plans created for you and your family for your situation.
✓ 3 x you-specific cooking classes or coaching calls. We’ll meet once per month over 3 months.
✓ Email and Voxer access. This is Lou-on-speed dial. For when you wobble, when you doubt or need support.
✓ Lifetime access to Kitchen Saucery (ecourse) and Kitchen Saucery (membershp 2022). My online cooking school for Kitchen Nonnas in the making.
✓ A curated box of my pantry favourites, delivered to your Australian address.
This option is for the person with particular health goals. You may have experienced a health challenge or are feeling the pressure of the current situation of the world and are looking to double down on your health.
This mentorship has a flexible start date between November and January.
VALUE OVER $7000
ONE TIME PAYMENT OF
How much is not learning to cook costing you?
HERE’S WHAT I WANT YOU TO THINK ABOUT:
Based on the cost of your current grocery bill, takeaway bill, random trips to the supermarket or local store, plus the cost of food waste. How many bags of produce do you simply throw out each month because your good intentions were diverted due to ‘no time’, ‘no energy’, ‘lack of knowledge’?
It could be half a bag, one bag, four bags. According to the EPA’s 2019 report, one in five shopping bags end up in the bin = $3,800 worth of groceries per household each year.
If you aimed to save this amount alone, you’re already over $3000 ahead, from simply actioning the lessons in this course. I know what I’d do with $3000 – 30 pairs of shoes, of course. Look, I’m joking, but that’s a fabulous holiday, saving for a house, repairs on a car, an aircon system or simply better higher quality food for you family.
HONING YOUR COOKING SKILLS TAKES A DIFFERENT AMOUNT OF TIME PER PERSON, BUT I KNOW THIS:
Once you start the simple process of learning how to cook from scratch, it’s a downhill slope, momentum is gained and the only way it doesn’t work is if you stop, for good.
What is it costing you to NOT hone your skills?
Average takeaway bill on UberEats is $37.50, with a yearly average food delivery spend of $1590. Add that to your $3000 food waste bill.
Let’s say you buy food from the supermarket – apples all year round, as well as berries. You notice the price of cauliflower is sometimes $7 a pop. You question why these prices rise and fall, yet never follow through to find the answer. The answer is the seasons. Eating with the seasons saves you loads of money. Why? When food is in abundance, it’s cheaper. When food local to you is in abundance, there’s less mileage involved to get it to you, which means it costs less.
Honing your cooking skills and kitchen confidence means you can take one recipe, meant for a summer salad and apply the principles to a warming winter salad with wintery veggies that are in season, cheap and will give you the goodness you need for that particular season. You’ll also be able to walk into a store, see that beetroots at 90 cents/kilo and have the confidence to know what to do with them. Maybe you’ll even pickle or preserve those beets for future you.
SHALL WE TALK ABOUT YOUR HEALTH?
First up your energy and your mental bandwidth. Thinking, worrying and stressing about cooking – which I see prevalent in my clients before we begin our time together – is draining. It’s exhausting to go through the mental gauntlet of a daunting task day in and day out when you don’t have a full grip on the situation. How much energy is zapped from merely eye rolling daily at the thought of cooking?
Diets aside, the number one way to consume the best food for your body is to cook it yourself.
Whether you eat meat or not, eat organic or not, eat purely vegan or keto – diets do not matter here. You can take the concepts of this course and apply them to how you like.
In Module 7 we cover Dude Food – this is food like pizza or hearty food that’s great for rituals, pizza night anyone? I’m not demonising eating our with your family or friends, but, there’s a whole world of ‘takeaway food’ you can make at home for a lot less than it costs to buy it out. This kind of food is also great for getting kids involved and for feeding crowds.
The majority of restaurants and cafes cook with highly processed oils – these are terrible for our body, have a google. The majority of restaurants and cafes uses sugar and salt to make their meals taste good. Our tastebuds love sugar and salt, so does our blood sugar, this is why when you eat something sweet, its followed by a crash, then a craving for something else salty or sweet, it’s a perpetual self fulfilling cycle.
I’ll leave this here but I haven’t even mentioned the rise of obesity, type 2 diabetes which are both diet related diseases.
(Please note, these are examples only. I don’t know what your actual conversion rate will be – these are based on a 2% conversion rate which is “standard” but yours will probably be different!)
WHAT ABOUT YOUR KIDS?
You want them to eat well? You worry about whether they eat enough of the good stuff? You are concerned about their distaste for veggies but unsure what to do about it?
It starts with you. Kids don’t learn from being told, they learn from watching and they’re watching you. They’re modelling you and they will copy what you do. Now let’s apply this to your cooking habits, your stress in the kitchen and the way you talk about eating and cooking. They’re absorbing it all.