CELEBRITY CELEBRITY SPEAK SPEAK
“And I was like, ‘are you still high on some kind of medication?’,” Maha recalled. “`Aren’t you meant to be recovering? Haven’t you just gone through all this radiation and chemo and surgeries? Shouldn’t you just be focusing on your recovery?" “And she was like, ‘yeah I should, and I am,’ but at the same time for her she’d been sitting there thinking about if I make it through, then what is it that I want to be doing with my life and my time?’” The sisters share an unbreakable bond and have cooked up a lot of inspirational ventures together since, including their latest book, Dinner’s Done - a gamechanging new cooking system that will have weeknight meals prepared in 2-3 hours. The book’s 60+ recipes offer dishes for vegans, vegetarians, and gluten-free, dairy-free, nut-free and egg-free options, as well as handy shopping lists and a nutritional index. “We wanted to create a super simple and easy to follow cooking methodology that eliminates the daily stress of deciding what to whip up for dinner,” Sally says. “You’ll spend a few hours in the kitchen, and at the end of it you’ll have cooked your weekday evening meals. Then you can do more of the stuff you love." “No more getting home and staring longingly into the fridge, wondering what to make the tribe for dinner!”
Sally and Maha are known for their effortlessly easy recipes, full of fresh, vibrant flavours and seasonal everyday ingredients. But Dinner’s Done brings something unique to the table, developing dishes in the slow cooker, on the stove top and in the oven – not forgetting a hearty monster salad or two. “For Maha and I, cooking has always been a major part of our life – it connects us. We grew up with Mum always cooking amazing meals, so if you wanted to chat to mum, you’d find yourself chopping an onion, or stirring a pot as you talked,” Sally says. ”I love being in the kitchen and both Maha and I are feeders! But we also lead very full lives. For us it’s about having delicious meals that don't take too long to make or cost a fortune. Although I’ve always loved cooking, it was the way I thought about food that changed dramatically after breast cancer." THRIVE #2 | 5
