limes & lycopene

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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.

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Q & A Thursday is over

Posted by kathryn in Uncategorized

That’s it for Q & A Thursday for this week. Next week I shall be up in sunny Queensland watching whales and catching up with my reading – so there won’t be a Q & A Thursday.

However, if you have any questions, thoughts or dilemma, then leave them in a comment or send me an email and I’ll answer them in two weeks time.

Thanks to everyone for another week of excellent questions.

StumbleUpon reddit del.icio.us digg 30 August, 2007


Comments

Helen 14 February, 2010

Dear Kathryn, love your site. I have a question which is probably two questions. The first is about ‘Hi-Maize’ and wonder white bread and their nutritional value. After 5 years of being happy with multigrain and wholemeal bread my son has developed a passion for white bread. I know in one sense wonder white represents all that is bad about industrial food production but on the other hand is it a better choice than ordinary white? Second question is about Inulin – is it good for you? I see it added to various foods.
Thank you!


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