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.
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 →
Creamy, sweet and light, this soup is so delightful it has become a regular in our weekly menus. The kids love it too so that’s always a bonus!
I recently had dinner with a friend and we had this Green Papaya Salad. It was so incredibly tasty with it’s fresh clean taste and punch of flavour. It has been a while since I have had a Green Papaya Salad and it has motivated me to make it more often. Continue reading →
Beans and legumes (lentils, chick peas, cannellini beans) are excellent sources of protein and fibre. Cooking dried beans can take some time, but soaking them first will dramatically reduce the cooking time. Soak them during the day leading up to an evening meal, or overnight to cook the next day. Lentils, split peas and mung beans do not need soaking prior to cooking, but any other pulse needs to be soaked. Soaking beans/legumes can ferment in hot weather, so if it is very warm, put the soaking beans in the fridge.
Beetroot is a wonderful vegetable rich in folic acid, manganese, potassium and fibre. Beetroots have a reputation for being a blood tonic, with their bright blood red colour it’s an easy one to remember. It’s actually the nitrates found in beetroot that have shown to reduce blood pressure. This is done by way of nitric oxide which is a key regulator in vascular integrity. Don’t discard the leaves as they are nutritious too! Beet greens are rich in calcium, iron and vitamin A and C.
This is a wonderful fresh dish that is perfect for warm summer nights. The rolls can be assembled about an hour before serving but not much more than that – they are just so much nicer when fresh.
This salad was inspired by a dish my friend Anita brought to a dinner party one night. It is light and fresh, and the fleshy pomegranate seeds just burst in your mouth. The colours are wonderful and the salad looks very festive.
Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
Continue reading →