An Honest Kitchen

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What I'm eating

Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
Thurs late lunch: Pad Thai with tofu and double the vegetables.
Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

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About Me

Kathryn Elliott, a Sydney nutritionist, writes about diet and health — how to eat well in a busy life.

For more see here

Why is water important?

Posted by kathryn in Lifestyle

We all know water is important to our health, but why exactly is that?

Over at The Diet Dish, Cynthia Sass has been posting about water: why we drink it, which is better, bottled or tap and exactly how much water should we be drinking?

Take a look – part 1 and part 2.

Photo by Wassa under the terms of the Creative Commons License..