Mushroom and Walnut Pate

IMG_5403

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.

Continue reading →

Share Button

Apple and Rhubarb Crumble

FullSizeRender

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 →

Share Button

Agadashi Dofu

Agadashi

 

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 →

Share Button

All you need to know about Cooking Dried Beans & Legumes

Lauren-Burns-Chickpeas-small

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.

Continue reading →

Share Button

Protein for Vegetarians

Protein-for-Vegetarians-Lauren-Burns

Protein is a structural component of all human cells. It is used by the body in enzyme function for membranes, and in transport of hormones and precursors for nucleic acids, vitamins and hormones.

Continue reading →

Share Button