I am having a lot of fun here making my first fermented food, rich in bacteria and yeasts that are great for my digestive tract, immune system and just about any aspect of health you can think of.I’ve been advising on probiotics for many years and have just been writing in Healthy Food Guide all about the benefits and virtues of probiotics. But what I reckon will be the next culinary wave are … [read more]
Salsa~salad or side
I am in love with mint and it is taking over my garden, so a great ingredient to use lots of. I can't get over how much freshness and zing it adds to foods and drinks. It seems many recipes have forgotten about the herbs, but they transform a dish. So when I tried this salsa for the first time I was blown away by what the mint did for it. You've got to try it!The Salsa will keep in the fridge … [read more]
Omelette~bursting with colour
This omelette makes a great breakfast or lunch or equally a great dinner! Eggs are rich in protein and when combined with vegetables, give sustaining energy. So an omelette at breakfast sets me up for the day really well. And best of all, it tastes amazing!Ingredients2 eggs 1 TBS water grind of salt and pepper 2 handfuls of green leaves e.g. spinach, kale, … [read more]
Breakfast Booster Smoothie
Which breakfast gives you the most ‘mileage out of your tank of fuel’? Have you noticed which foods make you feel nicely satisfied in your stomach, awake and bright in your mind, with a steady stream of energy and even mood for the next few hours? Rather than feeling sleepy, irritable, hungry an hour later, heavy and bloated!One of my favourite breakfasts that ticks the boxes for me is an … [read more]
Muesli bars
I love the versatility of muesli bars but loathe the commercial ones in the supermarket, which contain damaged ‘trans’ fats and are often loaded with sugar, both of which will only increase inflammation in our body.So here is one I have just made from Dr Libby’s Real Food Kitchen recipe book, which stores nicely in freezer.I get a couple out for breakfast and it sets me up for the day or … [read more]
Lentil Pate
It’s great to have this Lentil pate as a vegetarian protein rich base for lunches. Made at the weekend and kept in the fridge, it’s ready to put together for the week ahead.In Summer I like the lentil pate with some crackers and a large bowl of salads for lunch. In Winter this is lovely with crackers and a large bowl of vegetable soup to warm me.Lentil pate can also be used as a protein … [read more]
Greek Style Chicken
I spent many sun kissed summers in Greece. During the day we would often see the older women of the village chatting together as they perched on the kitchen door step peeling potatoes. Sometimes the potatoes would be made into one of my favourite dishes, this Greek Style chicken. I love it even more that it is a ‘one pot’ meal and so easy to make.To make it Low FODMAP friendly, just omit the … [read more]
Tahini Balls
When I spent time working at Gwinganna lifestyle Retreat in Queensland, Australia these Tahini balls were a favourite snack of everyone there. Like an American friend said ‘ they taste like cookie dough and yet so good for you!' These are delicious and high in protein, minerals such as calcium and magnesium, plus wonderful essential fats.I love Tahini balls as a mid afternoon snack when my … [read more]
Pumpkin and Silverbeet Frittatas
Pumpkin and Silverbeet (Swiss chard) FrittatasItalian Frittatas are similar to a Spanish Tortilla and in New Zealand often called a crustless quiche. Usually they are made in a large fry pan, cooked on the stove top then browned under a grill and cut into wedges to serve.They are a great lunch proving wonderful protein and tasty served with a salad. The beauty of making Frittatas in muffin … [read more]