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 →
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.
Apple and Rhubarb Crumble
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 →
Celeriac and Apple Soup
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!
Green Papaya Salad
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 →
All you need to know about Cooking Dried Beans & Legumes
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.
Grated Beetroot Salad
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.
Because good vegetarian wontons are hard to find, I think it’s easier to make your own. These silky wontons are soft pillows floating in a rich broth. Delicious.