Coconut oil: beyond the hype
Unless you’ve been living under a rock for the last few years, you’ll know that coconut oil is being heavily promoted online and in popular books, as a ‘health food’. Self-styled health gurus wax lyrical about its content of medium chain triglycerides (a fat that doesn’t make you fat), antimicrobial properties, stability when heated, and…
Why vegan?
When people ask me why I eat a vegan diet, I explain that it’s a very personal decision, but it was informed by 3 factors: My health, and my family’s health. I have a pretty dreadful family history: both sides of my family are littered with cases of type 2 diabetes, stroke, heart attack and…
The low-down on legumes
In the previous post I explained why everyone should be eating legumes, every day. Problem is, most people have no idea what they are or what to do with them. So here’s the legume virgin’s ultimate primer. 1. Where do I buy them? You’ll find a range of canned legumes in supermarkets, generally next to…
Learn to love legumes: they love you back
Legumes – the dried pea, bean and lentil family – are the Superman of the nutrition world, but their profile is more like Clark Kent’s. In fact, the question I get asked the most when I advise my clients to eat legumes, is ‘What’s a legume?’ (The second most common question is ‘How do I…
Oils ain’t oils
I am frequently asked by clients, ‘What about olive oil? Shouldn’t I include it in my diet? Isn’t it heart-healthy?’ Recently many have been asking me the same questions about coconut oil, thanks to a slew of websites and popular books touting its (alleged) benefits. I will keep the science to a minimum here so…
Thai Pumpkin Soup with Coriander Pesto
Ingredients: Coriander Pesto 2 bunches coriander, roots trimmed (a few leaves reserved for garnish) Zest and juice of 1 lime 2 garlic cloves Soup 1 onion, chopped 1 tbsp grated ginger 1 tbsp Thai red curry paste (recipe below) 1kg pumpkin, peeled, cut into small cubes 2 cups (500ml) vegetable stock (I use 1 tbsp…
Sweet Potato Vegie Pie
Ingredients: Pie filling 1/2 cup yellow split peas/channa dhal 750 g sweet potato, peeled and cut into 2 cm dice 20 g palm sugar Shake each of cinnamon, coriander, cardamom and cumin 1 cup water 1 clove garlic, crushed 1 onion, diced 1 cob corn, kernels stripped off 1 head broccoli 1 zucchini, diced 1/2…
Omega 3 fats
Are you confused about dietary fat? I wouldn’t blame you if you are! There’s so much misinformation floating around about fat – how much we need, what types, and what effects the various kinds of fat have on the human body. So here’s a basic primer on fats, to cut through the confusion and help…
The well-stocked fridge and pantry – wholefood, plant-based style
So many clients have asked me for a primer on how to stock the kitchen so that they can prepare wholefood, plant-based recipes in a jiffy, that I decided to write a post about it – that way everyone can benefit! Here are the foods I make sure I have in the pantry, freezer and…
Quinoa and Black Bean Burgers
Ingredients: 1/2 cup quinoa 1 medium onion 2 cloves garlic 1/2-1 small fresh chilli, to taste 1 tsp ground turmeric 1 tsp ground cumin 1 tbsp ground cinnamon 1 capsicum, cored, seeded, and coarsely chopped 2 tbsp no added salt tomato paste Several dashes balsamic vinegar 1 1/2 cups cooked or canned black beans (measured…