Last Sunday I brunched with two of my lovely dietitian friends. You may currently be envisioning my friends and I squabbling over a lettuce leaf, but in reality sharing brunch with dietitians is the exact opposite. We love our food, and consequently this brunch saw the table overflowing with cupcakes and dip platters. I bought along these delicious baby date and walnut loaves, which we served warm with cinnamon infused ricotta, although for a vegan option it does taste lovely by itself.
Having grown up in South Australia, I love a good doughnut – preferably from the Port Elliot Bakery, preceded by a pie and a long day at the beach. This recipe (adapted from Delicious magazine) provides a healthier alternative to your typical doughnut. Rather than being deep-fried, they are baked, and contain much less fat as a result. They are also seriously delicious, especially when paired with melted dark chocolate, flaked almonds and a light cinnamon and sugar rub.
Sugar has been out of favour for some time now, with people ‘quitting sugar’ left, right and centre and raving about how incredible they feel as a result. The recent release of ‘That Sugar Film’ has no doubt added fuel to the sugarless dieter’s fire, as it highlights the high sugar content of many food products that are commonly perceived to be healthy. Certainly few of us would argue any health benefits of sugary foods, but do we really need to go cold turkey? And are artificial sweeteners a healthier alternative?
These burgers are a quick, delicious and protein-packed vegetarian meal. Quinoa is renowned as being one of the most protein-rich grains available on the market, and although alone it is an incomplete protein (it does not contain all the essential amino acids that our body cannot synthesise), when combined with legumes such as chickpeas it becomes a protein-complete meal. I tried a similar burger at a small cafe in Adelaide and was immediately inspired to try making them at home!
Breakfast is my favourite meal of the day. There are so many delicious, healthy options available to try and porridge is a classic choice. We know that oats are great for us, being high in fibre and in particular soluble fibre (beta-glucan) which fights against cholesterol to reduce our risk of heart disease. Oats are also super versatile, and you can dress them up in so many different ways! This morning I experimented with beetroot and cocoa, and the result tasted exactly like beetroot and chocolate cake. This breakky is a great way to sneak in some extra veg and to reap the benefits of antioxidant-rich beetroot. Continue reading →
Converts everywhere are drizzling it over their vegetables or adding dollops into their morning smoothie. We have even seen celebrities wolfing it down by the spoonful. Coconut oil is claimed to curb sugar cravings and aid weight management, but is it all that its cracked up to be?
I am a Hainanese chicken rice fiend. This is my go to dish during my weekly China Town visit. For the best chicken rice in Adelaide I highly recommend either Ricky’s – located in the food courts market-side, or China Town Cafe. Both do a slightly different version. Ricky’s has more of a traditional take on the meal, incorporating the beautiful green sauce comprised of spring onions and ginger with chicken still on the bone, whilst China Town Cafe is a healthier option – providing the choice of lean chicken breast (hence the abundance of body builders as regular customers). After eating this meal on a weekly basis for several years, I decided that it was high time to try making it at home, and who better to trust for the basis of my recipe than one of my food idols – Poh Ling Yeow.
Tahini is a calcium-rich paste made from toasted, ground sesame seeds. It has a unique nutty flavour which compliments the orange and cinnamon in these cakes beautifully. They contain minimal amounts of any fat or sugar, making them a light and healthier alternative to many desserts. These traditionally Greek cakes also contain no animal products, making them a great choice for vegans. Although, I find switching out the sugar for honey a delicious option for non-vegans. This recipe was adapted from SBS food from around the world.
I love using ricotta. I use it in salads, for breakfast, on pizzas and it works beautifully in cakes, giving them a lovely moist texture. This cake is adapted from Mark Lebrooy’s recipe of The Blue Ducks cookbook. It is ideally made in winter, when limes are abundant and cheap, and I find it best served warm with greek or honey yoghurt – I use Paris Creek organic and biodynamic bush honey yoghurt (thanks to my Paris Creek connections – aka Mum). My favourite part about this cake is the sweet and slightly crunchy edges that are produced by baking the cake to golden brown. Aaaand it has the added benefit of being gluten free for all those with coeliacs or intolerances!
Vietnamese cuisine is one of the most varied and flavoursome on the planet. Its dishes tend to be fresh, light, colourful and healthy! This coconut poached chicken uses lean chicken breast which is made incredibly tender and delicious as it absorbs the coconut milk and coconut water in which it is cooked. When paired with this vibrant salad it makes a delicious, cheap and impressive meal.