The perils of protein
Report from the ‘Paleo vs Plant Based? Tackling Current Controversies in Nutrition’ seminar – Part 1 Last Wednesday I attended the ‘Paleo vs Plant Based? Tackling Current Controversies in Nutrition’ seminar at Sydney Adventist Hospital, featuring the renowned Canadian dietitian and author Brenda Davis; the grande dame of the Australian nutrition scene, Rosemary Stanton; and…
Tasty Mushrooms with Kale
Ingredients: 2 medium onions, chopped 1/3 cup water 6 cups mushrooms, sliced 3 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning 3 tbsp Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (packed without oil) 1 tbsp savoury yeast flakes/nutritional yeast 600 g kale, weighed after stripping leaves off tough stems Extra savoury yeast flakes for…
Easy Vegetable Pizzas
Ingredients: 8 small wholemeal pita breads 100 g no-added-salt tomato paste 1 large sweet potato, peeled, thinly sliced and baked at 180 C for 15 minutes 1 medium eggplant, thinly sliced and baked at 180 C for 15 minutes 1 cup mushrooms, thinly sliced 300 g broccoli, steamed for 5 minutes 1/4 cup olives, thinly…
Coconut Carrot Cream Pie
Ingredients: Crust 1 cup raw almonds 1 cup dates, pitted 1 tbsp chia seeds 2 tbsp water 1/3 cup rolled oats, ground Filling 1/2 cup pomegranate juice 1/3 cup unsulphured dried apricots, diced 1 cup unsulphured dried apples, chopped 3 apples, cored and roughly chopped 1/3 cup raisins 1/4 cup walnuts 1 1/2 cups…
Apple Berrynut Bites
Ingredients: 2 cups dried apples 1 1/2 cups unsweetened plant milk 2 cups sliced fresh organic raspberries (or frozen, thawed), divided 1/2 cup raw pecans 1/2 cup raw Brazil nuts 1 cup organic baby spinach 1/4 cup unsweetened, shredded coconut 2 tsp cinnamon 1/4 tsp nutmeg 6 medjool dates, pitted Method: Soak dried apples…
Tofu Scramble
Ingredients: 3 cups organic baby spinach 1 cup chopped onion 1 cup chopped green capsicum 1 cup diced tomatoes 350 g firm tofu 1 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning 2 tbsp savoury yeast flakes/nutritional yeast Method: In a non-stick frying pan, water sauté spinach, onions, capsicum and tomatoes until tender. Squeeze out…
Broccoli and Spinach with Tabasco-Lime Avocado Sauce
Ingredients: 1 large head broccoli 1 bunch English spinach 1 ripe avocado Juice of 1 lime 2-4 drops Tabasco sauce, to taste 1-2 tbsp orange juice Method: Cut broccoli into small florets and steam for 6 minutes. Add washed and trimmed spinach and steam for another 2 minutes. Meanwhile, mash the avocado with lime…
Chia Cookies
Chia seeds are an amazingly rich source of the essential omega 3 fat, alpha-linolenic acid. They’re also high in fibre, protein, calcium, iron, magnesium and zinc. These easy-to-make cookies are a great lunchbox treat for kids, and a healthy snack for active adults. With no added sugar, flour or oil, they tick both the taste…
Tasty Slow Cooked Chickpea and Tomato Soup
Ingredients: 2 small carrots, diced 1 medium onion, finely diced 1 celery stalk, diced 2 x 400 g diced tomatoes, no salt 2 1/2 cups cooked chick peas 3 cups water 1 cup peeled and diced butternut pumpkin 1/2 cup currants 4 tbsp Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (non oil-packed) 1/2 tsp…
Raw Stuffed Vine Leaf Rolls
Ingredients: 1 jar vine leaves 2 cups oat groats (whole, hulled oats) or steel-cut oats 1 avocado 2 shallots 2 celery stalks 1 Lebanese cucumber Method: Soak oats in water for 8 hours, then rinse and drain. Blend soaked oats, avocado flesh, shallots, celery and half the cucumber in a food processor until smooth.…