Quicklinks
Posted by kathryn in Ethics & Sustainablity and Soups
- Lentil & lemon soup: Gourmet Worrier posted this Lemon and red lentil soup ages ago. For some reason I missed it the first time round and only spotted it after a conversation with Ms Gourmet about “cheesy fingers”. It’s a cracking recipe, full of paprika, mint and lemon.
- Some of the facts on fish: Choice have done a round-up of the issues around fish. It covers the benefits of eating fish, problems with over-fishing and also the toxic chemicals found in some fish. A good, practical summary.
- Food and nutrition: Some wise words from New Scientist on the organic vs conventional debate. It’s a timely reminder that food is about more than nutrition
- Food from the cupboard: I’ve written about meals which can be made from pantry ingredients before, but Paula Goodyer has written a good piece on desperate dinners. Includes a recipe for pasta puttanesca and Paula’s emergency pantry list.
- Eating Mindfully: Oh boy do I love this article. First spotted by the lovely Elaine via Twitter (@Elle_Ann) is this fabulous article on eating mindfully. Dietician Kirsten Firminger has used research on eating mindfully to examine her own eating habits and find ways to reconnect with food.
- What is normal eating? Another one from Elaine this time a discussion on normal eating. Really interesting reading.
- Triple apple salad: Last year I wrote some recipes for Apples Australia and one of them is now on the GI Groups website. It’s for a crunchy and tangy Triple apple Thai salad Good spring and autumn eating.
Photograph by sofijab.
04 September, 2009
Comments
I love Fridays – not just because it’s the end of the work week but also because we get another installment of your Quicklinks. You’ve published another great one, helpful to me both as eater and dietitian.
Those mindful and normal eating articles are gems, aren’t they. Reconnecting with food in a healthful, joyful way is exactly what you and Lucy are communicating with An Honest Kitchen.
I can’t wait to try the Triple Apple Salad with fall’s fresh apple crop. It sounds delicious and looks so pretty, too. I’m also happy to have a new recipe that uses Chinese cabbage.
Thank you so much, Kathryn, for this collection. Welcome back from a vacation that I hope was very restful and re-energizing.
Hello there Elaine, thank you. I do feel very re-energised after my holiday, it’s so lovely to have my brain back!
You’ve been on fire on Twitter recently, posting some fantastic links – but the two above are my favourites. So much wisdom and practicality in there.
Over here we call Chinese cabbage Wombok – which is one of my favourite food words!
Leave a comment