Protein, carbohydrates, fat, fibre, water - all the results
Posted by kathryn in Carbohydrates, Fat, Protein and Fibre
As I blogged about yesterday, no matter what you eat the majority of your food is made up of protein, fats, carbohydrates, water and fibre. These are the bulk of our diets.
Over the last couple of weeks I’ve listed fifteen foods and asked which of them contain these five components. To finish off this series, I thought I’d list them again and give all the results together.
Bread
- White bread is 9% protein, 2.5 % fat, 47 % carbohydrate, 38 % water and 3 % fibre
- Basic wholemeal bread is 10 % protein, 3 % fat, 39 % carbohydrate, 40 % water and 7 % fibre
Milk
- Whole milk is 3 % protein, 4 % fat, 5 % carbohydrate and 87 % water. No Fibre.
- Skim milk is 4 % protein, 0.1 % fat, 5 % carbohydrate and 91 % water. No Fibre.
Pumpkin (uncooked)
- 1 % protein, 0.2 % fat, 7 % carbohydrate, 89 % water and 3 % fibre
Lamb (lean)
- Raw lamb is 22 % protein, 4 % fat, 74 % water. No carbohydrate or fibre.
- Cooked lamb is 31 % protein, 7 % fat, 62 % water. No carbohydrate or fibre.
Tofu (uncooked)
- 12 % protein, 7 % fat, 4 % carbohydrate, 75 % water and 7 % fibre
Broccoli (raw)
- 5 % protein, 0.3 % fat, 0.4 % carbohydrate, 89 % water and 4 % fibre
Apples (raw with skin)
- 0.3 % protein, trace amounts of fat, 12 % carbohydrate, 84 % water and 2 % fibre
Olive oil
- 100 % fat. No protein, carbohydrate, water or fibre.
Butter
- 1 % protein, 81 % fat, 1 % carbohydrate and 15 % water. No fibre.
Salmon (tinned red)
- 22 % protein, 12 % fat, 66 % water. No carbohydrate or fibre.
Bananas (peeled)
- 2 % protein, 0.1 % fat, 20 % carbohydrate, 75 % water and 2 % fibre
Rice (uncooked)
- White rice is 7 % protein, 0.5 % fat, 79 % carbohydrate, 12 % water and 2 % fibre
- Brown rice is 8 % protein, 2 % fat, 77 % carbohydrate, 11 % water and 4 % fibre
Hazelnuts
- 15 % protein, 61 % fat, 5 % carbohydrate, 5 % water and 10 % fibre
Chickpeas (cooked)
- 6 % protein, 2 % fat, 13 % carbohydrate, 68 % water and 5 % fibre
Sultanas / golden raisins
- 3 % protein, 0.4 % fat, 75 % carbohydrate, 16 % water and 4 % fibre
Protein, carbohydrates, fat, fibre, water - this is what we eat
Posted by kathryn in Carbohydrates, Fat, Protein and Fibre
Over the last couple of weeks I’ve posted a series of questions on Limes & Lycopene. Given a list of foods – do you know which contain fat, fibre, protein, carbohydrates and water? How did you go in the quiz?
I posted the questions, because I find it’s common for foods to be discussed in terms of single nutrients. Rice is referred to as a carbohydrate, meat is a protein, butter is a fat. Each food is put in its box
However, if you’ve been following the quiz you’ll know it’s more complex than that.
In nutrition fat, protein and carbohydrates are known as the macronutrients. These are the nutrients we need in the largest quantities. And together with fibre and water, these macronutrients are the fundamentals of our diet.
In contrast vitamins, minerals and antioxidants are micronutrients. While they are hugely important to health, they’re only present in foods in tiny amounts. They make up milligrams and micrograms of our diets.
No matter what you eat, the majority of your food is made up of protein, fats, carbohydrates, water and fibre.
If you take the example of rice. While it’s discussed as a carbohydrate food, rice also contains small amounts of protein, fat, water and some fibre.
We think of vegetales in terms of their fibre, but they’re also a source of water, along with tiny amounts of protein, fat and some carbohydrates.
In fact there are only a few categories of food that don’t contain all five components. Oils buck the trend by being 100 percent fat. While meat and fish contain fat, protein and water – they are carbohydrate and fibre free.
And finally - which of these contain protein?
Posted by kathryn in Protein
The final question – which of the foods contain protein?
- bread
- milk
- pumpkin
- lamb
- tofu
- broccoli
- apples
- olive oil
- butter
- salmon
- bananas
- rice
- hazelnuts
- chickpeas
- sultanas
Leave your thoughts in the comments below and I’ll post the answers tomorrow.
Do any of these foods contain fat?
Posted by kathryn in Fat
Today I want to know if any of these foods contain fat?
Don’t worry there is a point to all this – I’m not just trying to torture you with questions!
- bread
- milk
- pumpkin
- lamb
- tofu
- broccoli
- apples
- olive oil
- butter
- salmon
- bananas
- rice
- hazelnuts
- chickpeas
- sultanas
Leave your thoughts in the comments below and I’ll post the answers tomorrow.
Photograph by Maproom System under the terms of a creative commons license.
Today's quiz: do any of these foods contain water?
Posted by kathryn in Food & Health Myths
Following last week’s quick quizzes on carbs and fibre – today I want to know if any of these foods contain water?
- bread
- milk
- pumpkin
- lamb
- tofu
- broccoli
- apples
- olive oil
- butter
- salmon
- bananas
- rice
- hazelnuts
- chickpeas
- sultanas
Leave your thoughts in the comments below and I’ll post the answers tomorrow.
Photograph by Wester under the terms of a creative commons license.
Using leftovers to make soup
Posted by kathryn in A Balanced Diet
I ended up with a fridge full of un-used vegetables the other week. It hadn’t been a super-busy time, instead I’d over-estimated my shopping.
I bought ingredients, forgetting I was going to spend the week developing recipes for an upcoming magazine issue. The recipe development created a lot of meals. Yet there was still the shopping I’d done for Richard and myself.
I hate wasting food. So I used my leftover vegies to make a vat of soup.
I chopped about 8 cups of vegetables into 2cm chunks. I put these into our largest pan, with some stock, onions, bay leaves, water, garlic, barley and red lentils.
I brought this lot to the boil and gently simmered it for about 45 minutes. While it takes some time, this is not intensive cooking. With only the odd stir required, I was free to do plenty of other things.
I then whizzed up the soup, using my stick blender. Before finishing it off with a couple of tablespoons of shoyu, a smidgeon of red wine vinegar and some pepper.
No vegetables were wasted and we now have a freezer full of soup – which is just as useful as having dal in there.
Using food advertisers to promote healthy eating
Posted by kathryn in Food Labelling
Just saw this report on CalorieLab – about a French initiative which leverages healthy eating messages off the back of food industry adverts.
Since February 2007, advertisements for foods on French television and radio are obligated to include health messages created by the government. Companies have the option to refuse to publicize the health messages, but are in turn taxed 1.5 percent of their advertising budget for that particular campaign, a sum that the French National Food Industry Association reportedly found “scandalous.”
While I can’t imagine this happening here in Australia, in the near future, it’s an interesting idea. It’s not new information, but a means of making that info more sticky.
The full report is available at CalorieLab.
What do you think?
Quicklinks
Posted by kathryn in Recipes: main dishes, Recipes: salads and Weight loss
- Quinoa tagine: Over at Diet, Dessert & Dogs Ricki has been running a series on using quinoa. She’s surpassed herself with this beautiful tagine of chickpeas, olives and prunes. I cooked this during the week and it was wonderful.
- Wild rice salad: I’m new to Syrup & Tang but this week Duncan posted a gorgeous looking wild rice, apricot and almond salad.
- Veggie burgers: Another blog I’ve only discovered recently is Food Stories from the UK. I loved Helen’s veggie burgers, but am particularly intrigued by the radish & kohlrabi pickle. Click here for the recipe.
- Does the world really need? According to Mark Bittman, one company has started packaging hard-boiled eggs.
- Weight maintenance: Possibly more significant than the original loss, Subway’s Jared has maintained his weight for 10 years. Yoni Freedhoof makes the point “the more weight you’d like to permanently lose, the more of your lifestyle you’ll need to permanently change . . . Jared has kept his weight off because he likes his new lifestyle. Do you like yours?” See the full article here.
- The nutritional cacophany: CalorieLab this week has an article about the sheer quantity of weight loss talk that surrounds the average American. And I suspect this is also true of Australia.
Photograph by OliBac under the terms of a creative commons license.
Today's quiz: which foods contain fibre?
Posted by kathryn in Fibre
Thanks to all of you who did the quick carb quiz. I’ve posted the answers.
Next question – same foods – but this time, which contain fibre?
- bread
- milk
- pumpkin
- lamb
- tofu
- broccoli
- apples
- olive oil
- butter
- salmon
- bananas
- rice
- hazelnuts
- chickpeas
- sultanas
Leave your thoughts in the comments below and I’ll post the answers tomorrow.
A quick quiz on carbs
Posted by kathryn in Carbohydrates
Time for a quick quiz I think. Which of the following foods contain carbohydrates?
- bread
- milk
- pumpkin
- lamb
- tofu
- broccoli
- apples
- olive oil
- butter
- salmon
- bananas
- rice
- hazelnuts
- chickpeas
- sultanas
Leave your thoughts in the comments below and I’ll post the answers later today.
Encouraging children to eat spinach
Posted by kathryn in Vegetables
I loved this quote from Robert Carrier that I spotted on the Great Big Vegetable Challenge blog:
“An exotic from Persia, it was brought by the Moors to Spain, by the Spaniards to the Low Counties, by Flemish refugees to England. And after that great pilgrimage, we plunge it in cold water, boil it, and then force it on our children.”
Although Charlotte seems to be having great success in getting her children to eat it with spinach fritters and a very green spanakopita.
Quicklinks
Posted by kathryn in Recipes: soups, Sustainablity, Vegetables and Mental & emotional health
- Food prices: Like cheap oil, is cheap food a thing of the past? Interesting opinion piece from the NY Times.
- Junk food: Why you can feel sick after eating junk food: Journey of a Cheeseburger.
- Corn & mung ramen: Love the look of the corn and mung ramen on the cuisine.com.au site. Quick, light and delicious.
- Mashed veg: Instead of having mashed potatoes – why not make Jamie’s mashed vegetables? Great winter food.
- My current food obsession: the smoky paprika and onion sauce from Stonesoup. I can just imagine it – hot, smoky and uber-tangy. I’m going to be making this soon.
- Mental health: It’s off the food and diet topic, but I thought Andrew Denton’s programme about mental health this week was wonderful. It’s called Angels and Demons and can be viewed online. Note some people may find certain scenes distressing.
Photograph by Phil Dowsing under the terms of a creative commons license.
One busy person's shopping list
Posted by kathryn in Shopping Basket and A Balanced Diet
Working with a client last week, I put together this shopping list.
She’s a busy woman, who’s struggling to eat well. Long days at the office mean she’s too tired to cook when home. She finds getting organised to take her lunch every day too difficult. And there are few healthy choices where she works.
So she ends up eating toast and biscuits.
And all the gorgeous healthy food she buys on the weekend sits in the fridge all week, goes off and has to be thrown away.
Which is frustrating, expensive and wasteful.
I’ve been talking to her about the idea that eating well shouldn’t be hard. To be sustainable it has to fit into her lifestyle. So we put together this shopping list.
And I thought I’d post it on Limes & Lycopene, as an supplement to my blogging on the foods that save me when I’m super-busy and how I make it easier to eat well.
The shopping list
- Natural muesli
- small tubs of low fat yoghurt
- Milk
- 9-grain Vitaweats
- Cottage cheese
- Hummous
- Tinned fish
- Bags of salad mix
- Fresh tomatoes
- Cucumber
- Individual fruit and nut boxes
- Tinned beetroot
- Tinned baked beans
- Wholegrain bread
- Frozen vegetables
- Tinned fruit
- Some pre-made vegetable soups from the fridge section of the supermarket
I asked the client to buy two of most things – one to have at work and one at home. And I suggested she also take the following to work:
- some plastic containers for keeping leftover bits and pieces.
- a plate, bowl and cutlery
- some home-made vinaigrette dressing of olive oil, balsamic and shoyu
What can you do with these foods?
This is a shopping list of predominantly long-life articles. There’s a bit of fresh vegetable and some dairy, but the rest is tinned or can be frozen. Most of these foods therefore can sit in your freezer, or cupboard and won’t go off.
From these foods you can make a healthy meal – regardless of whether it’s breakfast, lunch or dinner. From these foods you can make a meal in minutes. And these foods also provide healthy snack options.
For example, with these foods you could have the following meals:
Breakfast:
- Muesli + milk + tinned fruit
- Baked beans + toast
- Yoghurt + tinned fruit + dried fruit and nuts
- Smoothie from milk + tinned fruit + yoghurt
Lunch
- 9-grain vitaweats + hummous + salad mix
- Salad mix + cucumber + tinned beetroot + tinned fish + vinaigrette
- Toast + cottage cheese + salad mix + cucumber + vinaigrette
- Soup + toast + hummous + tomato
Dinner
- Baked beans + toast
- Steamed / stirfried frozen vegetables + nuts + tinned fish
- Soup + steamed vegetables + cottage cheese + vinaigrette
- Soup + toast + tinned fish + tomato
Snack
- Yoghurt + tinned fruit
- Vitaweat + hummous
- Dried fruit and nut pack
- Smoothie from milk + fruit + yoghurt
Is it healthy?
The plan we’ve put together isn’t perfect, but it’s a lot better than she’s eating at the moment. The above plan makes it easier for her to eat well, within the confines of her current life. It’s limited, but it’s achieveable.
These are also the foods you could have in your cupboard and freezer. Back-ups for those days you’re struggling to eat well. You may not need to eat like this all the time. But these foods could supplement your diet when cooking is too hard.
What do you think of the above list? Is there anything you’d add? Is it useful?
Where to find Kathryn
Posted by kathryn in Blogging
As well as writing this blog I can found in a few places – online, in print and in person.
And here are the different ways you can connect with me:
Online
In print
- I regularly write for Wellbeing magazine. This is a monthly natural health magazine published in Australia.
- I have a regular recipe column in Life etc magazine, called Ten Minute Kitchen. This is a bi-monthly magazine and my recipes are regularly available to download from their website.
In person
- I see clients privately at the Balance2health clinic in Gladesville. I’m available for one-on-one appointments three days a week. You can find out more about the clinic here.
Quicklinks
Posted by kathryn in A Balanced Diet, Recipes: salads, Recipes: vegies and Weight loss
- Cooking at home: Mark Bittman talks about why he cooks at home and how to start cooking more.
- Food at work: The Shifting Times blog has an excellent list of foods to have at work – to make it easier to eat well during the day. Lots of US brands, but a good guide. Thanks to CookinPanda for pointing it out.
- Peanut noodle salad: Another great recipe from Heidi at 101 Cookbooks – a quick and easy peanut noodle salad.
- Attitudes to weight loss: Article from Rudd Sound Bites about the realities of weight loss. Quotes Jeffrey Steingarten – one of my favourite food writers: Wise up on weight loss.
- A healthier pastry: I never knew you could make pastry with olive oil – but according to Joanna you can. It still has the same amount of total fat. However by cutting out the butter you’re removing all the saturated fat.
- Eating eggplants: love the look of this eggplant recipe from A Life (Time) of Cooking: steamed eggplant in sesame-soy sauce.
Q & A Thurs: keeping the winter lurgies at bay
Posted by kathryn in Seasonal Health and Q & A Thursday
Cold and flu season seems to have reared it’s ugly, snotty head this week. Clients, shop assistants, bloggers, readers – there seems to be a lot of sickness about.
So how do I get rid of this *%#!@ cold seems to be the question of the week.
In answer I thought I’d link back to some older posts:
To all of you in the Southern Hemisphere, keep well this winter.
Q & A Thurs: what to eat when you get home late
Posted by kathryn in A Balanced Diet and Q & A Thursday
Courtney has asked a common question:
I know it is bad to eat late at night, but two nights a week I go straight from work to a 3 hour fencing practice. I usually eat an apple or some granola before practice but by the time I get home around 9 pm I am starving. Can you suggest some things that are acceptable to eat and won’t totally negate all the hard work I did at practice?
Is late night eating bad for you?
Most people try to avoid late night eating, in the belief that it’s bad for you. But the relationship between late night eating and health is a bit more complex.
Strictly speaking there’s nothing wrong with eating after 8pm. Your metabolism remains fairly consistent throughout a 24 hour period. So you will burn up those kilojoules, as you would any other. And they’re not automatically deposited onto your hips.
However, when we eat late, we tend to eat more food. And that’s the problem with late night eating.
If you’re going out at night and have a snack beforehand, you don’t need a full dinner when you get home. If you have a full meal, you’ll be eating more than you need.
Plus when eating late at night, people are usually hungry and have fewer inhibitions. This can easily lead to over-eating.
How to organise your food if you’re going out?
If you’re going out in the evening and particularly if you’re going to be exercising, you do need to eat beforehand. From lunch-time to a late dinner is too long to leave between meals. But it’s also likely you’ll want something when you get home.
What I recommend is splitting the amount of food you’d normally eat for dinner between two mini-meals. It’s much easier to eat well if you plan this. Organising your food means you have the right stuff to eat, rather than grabbing something as you go.
My general dinner recommendation is to have a good amount of vegetables, some protein and a small serving of carbohydrate / grain-based foods. It’s my 50 / 25 /25 rule.
My suggestions
I quite often see clients in the evenings. On those days I always carry with me a mini-meal lunch box. This might include:
- 2 wholegrain Vita-weats, some cottage cheese, a tomato and a piece of fruit
- a tahini breakfast bar and some carrot sticks
- a couple of Kalyn’s brilliant egg muffins and a banana
- a muffin and a mini-salad of chickpeas, cucumber and tomato
- some nuts, a piece of fruit and a yoghurt
- a slice of wholegrain bread, some hummous, slices of cucumber and a small fruit salad
Then when I get home I’m looking for something light, that still has nutritional oomph:
- baked beans on a slice of wholegrain toast
- some soup from the freezer
- a small plate of steamed or stir-fried vegetables with a sprinkling of fetta
- a small salad with protein (eggs, beans, tempeh – but you could also use meat or fish)
- a slice of wholegrain toast with a poached egg and a grilled tomato
Kilojoule-wise it’s not a lot more food. But these mini-meals will keep me going and provide the nutrition I need.
What do you eat if you’re going to be home late?
What is Q & A Thursday?
This post is part of Q & A Thursday – a monthly burst of blogging, where you get to dictate the subject matter. Q & A Thursday is all about simple, practical answers to food and diet dilemmas sent in by readers.
If you have a question you’d like answered _send me an email. For more information you can take a look at the Q & A Thursday archives.
Q & A Thursday: which is better brown or white sugar?
Posted by kathryn in Shopping Basket and Q & A Thursday
Carolyn asks is using brown or raw sugar better for you than using white sugar?
Brown sugar has a healthier reputation than white sugar. It’s often sold as “raw sugar” and has a natural, unprocessed image.
But, there’s little difference between the two.
What is brown sugar?
Brown sugar differs from white sugar because of its molasses content. Molasses is a dark syrup, that’s a by-product of sugar refining. When small amounts of molasses are mixed in with normal sugar crystals, it produces the texture, colour and flavour we see in brown sugar.
Brown sugar can be made in a couple of different ways:
- Rather than refining sugar to a fine white powder, some of the molasses can be left in, to give brown sugar.
- It can also be made by adding molasses back into fine white sugar.
The first process is the more traditional method for making brown sugar and this yields a less processed product.
However it’s the second method which is most commonly used today. It’s an easier manufacturing process because the amount of sucrose and molasses in the mix can be controlled. Producing brown sugar in this way gives a more homogenous product.
So most brown sugar is actually more processed than white sugar.
Any exceptions?
Muscavado or Barbados sugar is the main exception to this. It’s the darkest sugar and made by drying sugar crystals under a low heat – rather than adding molasses back into the sugar. This has a strong flavour, which can be great for baking but I doubt you’d use it in a cup of tea.
I suspect some organic brown sugars are made in the traditional way – but you’d have to check with individual manufacturers.
Nutritional value of brown vs white sugar
Molasses does have a different nutritional profile to sugar. In particular it contains minerals, such as calcium, potassium, iron and magnesium – which are not in white sugar.
However brown sugar is only 10 percent molasses. The other 90 percent is white sugar, so there’s little nutritional difference between the two, The minerals in brown sugar are only present in tiny quantities and you’d have to eat masses of the stuff to get any useful amounts.
And that amount of sugar definitely isn’t good for you.
Therefore the main reason to use brown sugar over white is the taste difference.
More information
What is Q & A Thursday?
This post is part of Q & A Thursday – a monthly burst of blogging, where you get to dictate the subject matter. Q & A Thursday is all about simple, practical answers to food and diet dilemmas sent in by readers.
If you have a question you’d like answered _send me an email. For more information you can take a look at the Q & A Thursday archives.
Q & A Thursday: which are better canned or fresh vegetables?
Posted by kathryn in Vegetables and Q & A Thursday
Following my post on using frozen vegetables when you’re busy Bruno has asked about canned vegetables – do they lose nutrients in the canning process?
Much like frozen vegies, there are some vitamin and antioxidant losses in tinned vegetables. But they can still be a useful dietary back up – especially if your fresh vegies are starting to look a bit tired.
How fresh is “fresh”?
Vegetables are canned soon after harvest – at their nutritional best. Whereas with fresh vegetables, there can be a time lag between harvest and them reaching your dinner plate.
And during that time nutrients degrade. So your fresh vegies can have significantly reduced vitamin and antioxidant levels than when they were first picked.
It depends on the fragility of the nutrient
The most likely nutrients to be affected by the canning process are the water soluble vitamins, such as vitamin C and the Bs. These are also the most likely nutrients to degrade during that time lag between harvest and you using them.
And the nutrients lost during the canning process are often similar to those lost if you’re vegetables are less than fresh.
Other nutrients are more robust and harder to destroy. While some antioxidants, such as lycopene actually improve and become more bioavailable during processing.
Choice tested the differences between fresh and week-old, raw vs cooked and canned and frozen vegetables. They had some interesting results, which can be viewed here. As you’ll see in most instances canned and frozen vegies were better than week-old vegetables. In some cases they were better than “fresh”.
Watch the salt
The main negative about canned vegetables is they often have salt added. This isn’t necessary to the canning process. So try to pick vegetables without the extra salt.
What to do
- Eat plenty of vegetables every day – fresh, frozen, canned matters less than the core dietary issue of getting those five daily serves necessary for good health.
- Eat a variety of vegetables to maximise your nutrient intake.
- Eat both raw and cooked vegetables – they both have nutritional benefits.
- Shop strategically – buy fresh vegies for the beginning of the week and then back that up with frozen and canned.
- Use your green vegies first – these are the ones that degrade at the fastest rate, so eat them at the beginning of the week.
What is Q & A Thursday?
This post is part of Q & A Thursday – a monthly burst of blogging, where you get to dictate the subject matter. Q & A Thursday is all about simple, practical answers to food and diet dilemmas sent in by readers.
If you have a question you’d like answered send me an email. For more information you can take a look at the Q & A Thursday archives.
What's in season: April in Sydney
Posted by kathryn in What's in season
After last month’s heavy rains and high prices, the supply of vegies is starting to normalise.
Cabbage, beans, silverbeet, spinach, beetroot are all coming down in price and supplies are much more plentiful.
More apple varieties are coming into season. Fujis, my favourites, are particularly good at the moment.
The Australian orange season is starting up again and I’ve seen the first mandarins of the year.
Fruits currently in season
- Avocadoes: Shepherds are in season
- Apples: Granny Smiths, Red Delicious, Fujis, Jonathons and Golden Delicious are all in season
- Bananas: plentiful and cheap
- Custard apples
- Figs: still good and reasonably priced
- Fuji fruit & persimmons
- Grapes
- Limes
- Mandarins: it’s still a bit early for this citrus fruit, but they’ll be getting better over the month
- Nashi pears
- Oranges: Australian Valencias are in season
- Passionfruit
- Pears: Packham, Sensation and Bosc are all good
- Plums
- Pomegranates: Australian pomegranates are now in season
- Rhubarb: still a bit weedy but will improve over the month
- Rockmelons
Vegetables currently in season
- Beans: particularly cheap at the moment
- Beetroot: coming down in price
- Brocolli
- Brocollini
- Brussels sprouts: beautiful at the moment
- Cabbage: I’ve been buying gorgeous Savoy cabbages
- Chillies
- Cucumber
- Eggplant: slightly up on last month’s prices and they’re getting bigger, but still good quality
- Fennel: quite expensive and small, but good quality
- Mushrooms: my local store has been stocking wondrous forest mushrooms for the last week
- Potatoes: new season Sebagos and Dutch Cream are available
- Pumpkin: particularly Kent (Jap) and Butternut
- Silverbeet
- Snowpeas
- Spinach
- Sweet potato
- Sweetcorn
- Sugar snap peas
- Zucchini
Photograph by Scandblue under the terms of a creative commons license.
Tomorrow is Q & A Thursday
Posted by kathryn in Q & A Thursday
Tomorrow is Q & A Thursday – the first of the monthly editions of this forum in 2008.
For newcomers to Limes & Lycopene, Q & A Thursday is a regular question and answer forum, where you get to pick the topics.
Note: I used to encourage people to leave their questions in the comments. However as Q & A Thursday has become bigger and brighter, I now request all questions be emailed to me directly. Makes it easier for me to coordinate and keep track of what I’m doing.
So send me your questions and get set for a big day of blogging on Limes & Lycopene. If you want to see the list of questions that have already been asked – take a look at the Q & A Thursday archives.
And . . . bear in mind I’m in Sydney, on Australian Eastern Standard Time. I need to get questions by 3.00pm my time for them to beincluded.
The Moroccan spice blend that saved me
Posted by kathryn in A Balanced Diet
A number of people have asked for the Moroccan spice blend recipe. The mixture I mentioned as one of the five foods that save me when I’m super-busy.
It’s quick and easy to make – no toasting and grinding required. The amounts below make about 1/4 cup of spice mix.
Moroccan spice blend
- 2 teaspoons each of ground cumin, ground coriander, paprika, ginger and cinnamon
- 1 teaspoon each of ground white pepper and turmeric
- 1/4 teaspoon each of chilli powder and ground nutmeg
Combine all spices and store in a sealed jar. Because spices lose their pungency with age, blend in small batches.
See my original post for suggestions about how to use.
Photograph by Whirling Phoenix under the terms of a creative commons license.
1 comment
30 April, 2008
