On a trip to the snow earlier this year we stopped in at a café for some lunch. Piper, my daughter ordered this soup and it has been a staple in our house ever since. She loved it so much she even requested it for her birthday dinner meal this year. Continue reading →
Lately we’ve been counting mushroom species in the bush where we live and talking about how all this diversity tells us that the forest is healthy and strong.
It’s similar with us really. Mushrooms have incredibly powerful immune enhancing properties. There has been a lot of research on particular varieties such as codonopsis and shitake but the humble button or slightly more glamorous swiss-brown mushroom also have enzymes which stimulate the immune response.
I have become slightly obsessed with homemade crackers. Who wouldn’t? They’re dense, nutty, textured and salty in a way that store bought ones simply aren’t. The satiety from a cracker made with wakame and freshly ground almonds just can’t compare to the heavy processing of many commercial varieties.
A perfect wintery dessert. The crumble topping is made using ground almonds, flaxseeds and oats for a nutrient dense whack of great protein, good essential fatty acids and fibre. This tops warm and delicious stewed apple and rhubarb. The extra bonus is it makes a fabulous winter breakfast and if you can have nuts at school then you can warm it and pop it in the Thermos for lunch for the kids. Delish! Continue reading →
During my days as a Taekwondo athlete, we spent a lot of time training in Korea. Two things were always the same each trip: training was gruelling and… there was kimchi.
These days I’m glad I don’t train that hard but I’m super happy I when I have kimchi. Continue reading →
This Japanese dish of fried tofu served in a flavoursome broth is complemented by the punch of fresh ginger and clean crispness of daikon radish. It’s a lovely entree or accompaniment to an Asian-style meal or simply on its own with a bowl of hot rice. Continue reading →