Every Wednesday from 10 am to 6 pm there is a farmers market in the heart of downtown Brisbane. Local and neighboring farmers (some from up in Cairns) come down to sell their wares. My shopping for the week all came to a total of Aussi $22! Pretty cheap! We had real awesome guacamole that night, and delectable mango lassi the next morning.

Location Reddacliff Place Top of the Queen Street Mall, 266 George Street, Brisbane CBD City Farmers Market Review

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This was a lucky discovery. Tasty and amazingly good for you as well. Fenugreek greens can sometimes be found in an Indian food market and are often used in Ayurvedic cooking.

Serves 4

• 1 large avocado
• 2c quinoa (cooked)
• 1/2 c green olives stuffed with garlic
• 1/2 bunch fenugreek greens
• 1/2 bunch mint
• 1/2 lime’s juice
• 1-2T e.v. olive oil
• pinch of salt and pepper

Method This is great for using up leftover quinoa but other grains like rice, buckwheat, or bulgar could also be used. Dice the avocado, slice the olives, rough chop the fenugreek and mint. Toss together and add the lime juice, olive oil and season to taste.

Fenugreek has a very uniquely light maple syrup aroma/flavor which really brings out the mint and goes well with the quinoa and avocado. It also gets into your skin and you may notice that you are smelling like maple syrup for a few days after eating it. A nice bonus for your workmates if you have terrible B.O

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Inspired by the Vietnamese cha gio, these colorful, crispy spring rolls are best wrapped in a crunchy leaf of lettuce with an addition of a fresh aromatic herb, dipped in the delicious sauce and munched on in the company of your favorite people.

These spring rolls are a great community event, especially if you are serving a large group, everyone joins in wrapping up the stuffing in rice paper and the spring rolls are eaten as fast as they are made. Recipe

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This is phenomenal. Especially if you like fresh Thai salads like green papaya salad or vermicelli salad.

The spaghetti squash makes an interesting substitute for noodles in this cooling salad. Great for a hot summer day.

serves 4

• 1 small Spaghetti Squash, roasted whole to tender 45 minutes to an hour in a 400 degree oven

While it is still hot, cut it in half. Remove seeds. Remove spaghetti strands with a fork into a bowl. Get what you can and allow the rest to cool for easy removal later.

Add:

• 1-2 T fresh butter
• Pinch salt
• Pinch fresh cracked black pepper
• 1 small onion, sliced thin and rinsed under cold water

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This makes a nice breakfast. It has a powerful punch of nutrients and energy. It is also just a really nice salad and can be served hot or warm.

Serves 4

• 3 free range eggs
• 4-5 cloves garlic, sliced or pounded
• 2 small onions, sliced
• 1 inch ginger, grated or pounded
• 1-2 T oil or butter or both
• 1 t turmeric
• 1 t chili powder
• 1 t cumin seeds, ground
• 1 t coriander seeds, ground
• 1 avocado, diced
• 3 T toasted sesame seeds
• 2 tomatoes, diced
• lime juice to taste
• 1 bunch cilantro, roughly chopped
• salt and pepper to taste

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