On the 1st of September, I flew to Nepal and the adventure into the Chitwan mountain began! After 2 planes, a 7 hour bus and a 4×4 jeep safari, I landed in a luscious forrest surrounded by 12 majestical Elephants. Tiger Tops is the first operation in Nepal to provide a truly ethical elephant experience. They promote conservation awareness and aim to have the least possible impact on the surrounding environment. Not only are they a pioneer of sustainable tourism, they also engage with the local Ammaltari community by providing jobs at the lodge and funding their own Tiger tops Pre school. They provide over 130 students with uniforms, school supplies and education as well as providing teacher salaries.

With the vegan and vegetarian movement at the moment, there has been a massive increase in the amount of meat free guests! It has been an absolute honour to work with Tiger Tops and inspire their Master Chefs with a little more plant power! I have also been blessed with a huge vegetable garden right in their back yard. There is nothing quite like the feeling of going “Grocery shopping” just a 3 minute walk from the Kitchen. To pick, cook and eat food within the same day is something spectacular and you can truly taste it within every bite! Nepal food is predominantly vegetarian, so creating a plant based menu was just a couple steps further. After spending a few days on safari, in the garden and with the Chefs, I created a 3 day menu. The training started with explaining the difference between certain food allergies; lactose free, gluten free, nut free and sugar free as well as going through the sauces and pantry items in the kitchen and educating all of the staff about preservatives and nasty hidden ingredients. Its been an three week journey filled with many laughs, many flavours and tasty creations!

Below is a “before” and “after” photo of their original salad and my new power green salad!

P O W E R    G R E E N    S A L A D

* Shredded cabbage, fresh coriander, green pepper, green peas, sprouted mung beans, roasted pumpkin seeds
* Dukkah spiced chickpea balls
* Tahini and apple cider vinegar salad dressing
* Rice paper rolls with seasonal raw shredded vegetables with a peanut and sesame oil dipping sauce
* Coriander and roasted cashew nut pesto
* Olive and sundried tomato focaccia