Brain food for toddlers Eighty percent of our adult brain is formed by the age of three. So just at the time when our toddlers have learnt that saying “NO” causes the big people around them to act in all sorts of funny ways,...
Omega-3's are not all equal!
There’s no denying that eating fish is good for you. One of the key reasons is that it’s a great source of polyunsaturated fat – in particular the omega-3 fats called EPA and DHA. These fats...
Finding the hidden salt in my pantry! The best way to learn is to teach. I find this all the time with nutrition. Whenever I give a talk, I invariably find myself thinking ‘Oh yes. I must do that!’ Telling others is a great way to keep...
Keep your eyes healthy with sweet corn It’s great to buy fruit and vegetables in season. Right now we’re eating heaps of sweet corn. It’s so easy to cook: three minutes per cob (husk on) in the microwave. My son and I munch ours straight...
Can I eat mussels if I have high cholesterol?
The short answer is yes - you can eat mussels if you have high cholesterol. Mussels are low in kilojoules, cholesterol and fat. The little fat they do have is mostly healthy unsaturated fat with plenty...
“Hello, you want sit here for nice dinner?” Two young Thai men beckon us towards large low tables where holiday-makers recline on triangular cushions as they eat dinner. We had already eaten there, under the stars with the waves lapping literally at our feet. Amazing setting, OK food.
Tonight we are flip-flopping in our jandals down Koh Samed beach, around the rocks, through to the next beach to Jeps Bungalows. The food here is fantastic. The menu offers every cuisine but we turn straight to the Thai dishes. What shall we eat tonight?
It’s spring-time in New Zealand and the flowers are so pretty. I just had to show you what I see each day as I walk up my street (you’ll need Adobe Flash to see the pics above). It gives me a daily hit of happiness!
Here’s a yummy Spring Lamb Salad to put you in the spring mood. Asparagus and new season’s potatoes have just arrived in the shops so I tossed them with some baby spinach leaves, roasted tomatoes and the barbecued lamb. I had some pomegranate molasses sitting in my fridge so dolloped it over the cooked lamb. It tasted delicious with the olive oil, garlic and lemon juice dressing. Try it!
Every autumn the olive tree hanging over our balcony drops its fruit everywhere. And every year I have wondered if they are edible. Finally this year I picked a handful and tried them out. They sat for 40 days in a bowl on the kitchen bench soaking in water which I changed every second day. Finally after 40 days I drained them and covered them with salt for two days. Then I rinsed them and packed them in a sterilised jar with thyme, garlic and lemon, and covered with olive oil and red wine vinegar. Two weeks later we finally had our first tentative tasting. Would they taste OK? And more importantly – would they poison us!
They are definitely edible and we are still alive, but next time I would use less vinegar and stick with the oil. Yes – there will be a next time but it will have to wait until next year. Olive season is well and truly over in NZ.
(Yes, those really aremy olives in the photo above)
Rewena Bread
2 c flour
1 tsp sugar
3 slices potato
Boil potato slices in 1 cup water to mashing consistency. Cool and when luke warm mix all ingredients to a firm texture. Cover...
Artery clogging bacon and eggs sizzled in the fry-pan and the tea-pot was full and steaming, ready for it’s rehydrating task. It was the morning after the night before! “Why...
The short answer is yes - you can eat mussels if you have high cholesterol. Mussels are low in kilojoules, cholesterol and fat. The little fat they do have is...
[tweetmeme] Mention cholesterol and what food jumps to mind? Probably the egg. Since the early 1980’s it has been the much maligned food icon of high cholesterol. True, it is...
Here’s my question: Is it possible to make a wholemeal version of rewena paraoa (potato bread) that looks and tastes good? For the past month I have been experimenting. Rewena...
