Soup? A painting? A view into deep space? A close-up of a petrie dish? If you guessed SOUP, you're correct! This is our version of Redeeming Green Soup with Lemon & Cayenne with apologies to Kate who created this recipe and photographed it so beautifully on her own site. A family member was feeling delicate,... Continue Reading →
More rice, lockdown angst and autumn bounty.
Recently I wrote about hot wet rice - comforting, nourishing dishes such as risotto and congee which are perfect for cool weather and this time of isolation and quarantine. Two of my friends have been enjoying rice-based dishes lately, and they're worth sharing. First up is Acupuncturist Sarah George in Launceston, Tasmania. Her risotto features... Continue Reading →
The other night I overcooked a huge quantity of beautiful French - puy -lentils. That wasn't my intention. I love these little pulses: they don't need pre-soaking, they cook in 20 minutes, they're chewy and nutty and earthy, and they're the best lentils for tossing through a salad or a tray-bake. Sadly they lose their... Continue Reading →
A podcast for the Spring
This week's podcast favourite is all about body weight and diets.
Turmeric in a tangy-sweet smoothie. Who knew?!
A simple, light lunch
Today we wanted to use up a few things in the fridge and make a fuss-free meal. Just waiting to be used sooner rather than later were these ingredients: Left-over mashed cauliflower, previously lightly boiled in a little salted water Grated cheddar cheese Spring onions (scallions) Almond flakes Big field mushrooms Mix the first 4... Continue Reading →
Lactose intolerance. What’s it all about?
Watch this beaut little video "Gas Busters". It won the 2018 University of Sydney Sleek Geeks Science Eureka Prize (Secondary School). Kudos to the prize-winners, Ella Woods and Emily Woods for all the research and work they put into this production, and to their science teachers. https://youtu.be/VXXw9nUUskA
Golden Apple-Dapple Oats (with a shout-out to Aussie dairy farmers)
Kick-off your day with these gently spiced oats: a bowl of nutrients and energy-to-burn. Here's how: 1/2 cup rolled and/or steel cut oats, but definitely not instant oats. We're not making slush; we want texture, and the reverie of standing at the stove and stirring the pot. Finely grated fresh turmeric root, about 1 teaspoon,... Continue Reading →
What’s for dinner at your place?
We're having kale and hot smoked trout and salmon salad, with lemon and seeds and green beans and puy lentils and Parmesan. It's an easy, filling meal which is great for lunch the next day. Still and all, it's the jonquils in the kitchen which have me all captivated and distracted tonight. What smells good... Continue Reading →