The Pod is the most incredible concept I have discovered for 2020 and only wish I had come across it sooner. I have found it really simple to use because there are features on the Pod such as the self-watering garden bed that keeps maintenance to a low, especially if you are low for time. Also the commercial canopy has kept the possums away and prevented the rain in Melbourne from destroying everything.
Incorporating vegetables into desserts is really simple and I do it all the time especially as a top up for my growing kids. Grating zucchini, pumpkin or beetroot always work well when adding to desserts like brownies (beetroot and chocolate are best mates) or tarts – you can even puree the vegetables and incorporate into custards. I especially love carrots and regularly make carrot cake with some grated zucchini which is a lovely Christmas addition to the table. If you are keen to make a pavlova, you can add some beetroot puree to a custard to develop a lovely warm pink colour and dollop onto the pav along with some double cream.
Helpful tips! Last question - where can we find you online?
My website for food and art design inquiries and to purchase my book "I'm Just Here For Dessert" nectarandstone.com.
My instagram for dessert aesthetics and foodie community @nectarandstone.