Julia Grueskin

02/03/2025

Only two weeks until our 7-day immersion retreat begins. It's not too late to join us - two rooms are still available.

All meals are whole food plant-based, and our team is on site 24 hours a day. It is an ideal setting to kickstart a heart disease reversal program or for a lifestyle reset in a supportive group environment.

Details - https://www.wholefoodsplantbasedhealth.com.au/immersion/

26/02/2025

02/02/2025

25/11/2024

Vegan WFPB catering for about 20 people for a birthday celebration. Not all the food featured is mine, but I made:

Tempeh “meatballs” with herbed/spiced tomato sauce
Heart of palm “crab cakes” with herbed tofu “mayo”
Roasted tomato tarts with pine nut crust and basil cashew “cream”
Stuffed grape leaves
Potato pancakes

25/11/2024

A few photos from recently catering vegan canapés for an engagement party for about 100 people. This was the menu:

Roasted red capsicum hummus, baba ganoush, and spinach-avocado dip served with carrots and cucumber

Mushroom-caramelized onion mini pies

Rosemary sweet potato and potato wedges

Buffalo cauliflower and broccoli with blue cheese dressing

Broccoli-silverbeet-nori tofu mini quiches

Potato-pea samosas with coconut-coriander chutney

Vegetable sushi with lemon-ginger-tahini sauce

Zucchini and polenta fries with tomato salsa

20/08/2024

🌿 This delicious home made apple pie finished off an amazing meal cooked by our Let's Learn to Cook class on Monay. It accompanied fettuccine Alfedo made with a cashew cream sauce including roasted garlic, mushrooms, asparagus, and veggie bacon, and garlic bread. Sorry we only have this photo to tempt you!