April 3, 2009
Ginger, botanical name Zingiber officinale, belongs to the same family as turmeric and cardamom and is native to Southeast Asia. It has been used in Asian cooking and medications for thousands of years, and was highly valued by spice traders. Ginger is available fresh, dried, pickled, preserved, crystallised and ground. Ginger aids digestion, stimulates appetite, [...]
March 19, 2009
Coconut can be eaten in many forms, fresh, dried, as coconut flour, as coconut milk, cream, or as coconut oil. Coconut oil has been used for thousands of years throughout Asia and the Pacific as both a food and a medicine. Coconut was once wrongly accused of increasing cholesterol levels, due to its saturated fat [...]
March 3, 2009
The consumption of good quality oils is important because we need essential fatty acids in our diet to promote healthy, youthful skin and hair, support thyroid and adrenal functions, for proper functioning of the immune system, for growth and energy, for healthy blood, nerves and arteries, to transport and breakdown cholesterol, and to reduce inflammatory [...]
July 8, 2007
Carrots are such a versatile and widely loved vegetable, with extensive health benefits. Carrots are a rich source of antioxidants, particularly beta-carotene (pro-vitamin A). The anti-oxidant compounds in carrots help to protect against cancer, cardiovascular disease, to regulate blood sugars, to promote the immune system, and also to benefit vision, especially night vision. Carrots additionally [...]
June 17, 2007
To prepare legumes – Before cooking, sort legumes well, picking out any small stones and then wash them thoroughly. All beans, apart from lentils, split peas and black-eyed beans, should be soaked overnight. Alternatively, a quick-soak method is to boil legumes in plenty of water for 5 minutes and then soak for 2 hours, although [...]
June 17, 2007
To prepare grains – Rinse grains before cooking. If desired, toast grains in saucepan before adding water, this will enhance the flavour. Add water and a pinch of unrefined sea salt. Boil vigorously for 5 minutes, turn heat to low, cover with a tight-fitting lid, and cook until water is absorbed. Some grains may be [...]
June 17, 2007
Oranges & mandarins – info & recipes The delicious flavour, vibrant colour and beautiful perfume of oranges and mandarins mean that they are enjoyed virtually universally. Oranges and mandarins are an excellent source of vitamin C and a good source of thiamin, folic acid, vitamin A and fibre. They are also a source of potassium, [...]
June 17, 2007
Jerusalem artichoke – info & recipes Jerusalem artichokes are neither from Jerusalem nor artichokes, but are sunflower-related tubers, with a delicate nutty flavour that is slightly sweet. They are high in iron, potassium and thiamine, and also feed the healthy bacteria (lactobacilli) in the intestinal tract. Jerusalem artichokes are good for diabetic conditions because they [...]
June 17, 2007
SEA VEGETABLES Seaweeds are highly nutritious foods, containing large amounts of minerals and trace elements, including iron, calcium and iodine, as well as vitamins A, C and B complex. Due to their dense mineral content sea veges are advantageous even when consumed in small quantities. Sea vegetables are beneficial for the thyroid, bones, teeth, hair, [...]
June 3, 2007
Cherries – info & recipes The cherry season is short; they are at their best in December, so enjoy them while you can. Choose organic cherries to avoid all the pesticides in non-organic cherries. Cherries are very good for you, with high levels of antioxidants, potassium, iron, vitamin C and B complex vitamins. Cherries contain [...]
June 3, 2007
Everyone’s diet and health could benefit by replacing the refined white sugar they eat with good quality natural sweeteners such as brown rice syrup, barley malt syrup, maple syrup, organic raw honey, palm sugar or molasses. These are all filled with flavour and are delicious. Refined white sugar, so widely consumed in Australia, has had [...]
June 3, 2007
The reasons for choosing to eat certified organic free-range chicken are numerous. Organic chickens are not given hormones and antibiotics, and their feed is free from pesticides, herbicides and genetic modification. They are kept free-range, with continuous daytime access to unpolluted pasture. Those who taste organic chicken frequently comment on how flavoursome and moist it [...]
June 3, 2007
Pumpkin is a wonderfully healthful food, full of fibre, beta carotene, vitamin C, potassium, calcium, iron, as well as other vitamins and minerals. Pumpkin is a member of the gourd family, which also includes watermelon and squash. Its lovely orange flesh has a mild sweet flavour. Pumpkin seeds (pepitas) are a good source of zinc, [...]
June 3, 2007
Spelt is an ancient grain, closely related to modern wheat. Spelt is a nutritionally rich food, with a lower gluten and higher protein, fibre and fat content than regular wheat. Even though spelt has a greater protein content than wheat, the protein in spelt is easier to digest, meaning often those intolerant or allergic to [...]
June 3, 2007
Pears are a nutrient dense food, containing significant amounts of potassium, and vitamin C. Additionally, they have appreciable levels of magnesium, phosphorus, calcium, iron, folic acid, carotene, vitamin B2 and vitamin E. Pears also contain high amounts of fibre. They are good for the skin, the intestines and the heart, and according to Chinese medicine [...]
June 3, 2007
Apples are an excellent source of fibre, both soluble and insoluble. This combination helps to reduce LDL (bad) cholesterol, thus protecting against hardened arteries, heart disease and stroke. As well as LDL cholesterol the pectin in apples removes toxins such as the heavy metals lead and mercury from the body. Apples also stimulate the appetite, [...]
June 3, 2007
Lentils are a nutritional super food. They are high in protein, calcium, magnesium, potassium, vitamin a and fibre, and low in fat and cholesterol, and are low g.i. Choose organically grown lentils when possible. Lentils are easy to prepare. Unlike other beans, lentils do not need to be presoaked. Before cooking, sort lentils well, picking [...]
June 3, 2007
Kale, also known by the Italian name cavalo nero, is an ancient member of the cabbage family. It is an exceptional source of chlorophyll, calcium, iron & vitamin A. Due to its high nutritional value it is often recommended as a way to consume many good nutrients. It’s also delicious! Always purchase organic kale when [...]
