An Honest Kitchen

An Honest Kitchen is a series of seasonally-based e-magazines focussed on real food that's good for you. Its honest food - no spin, unrealistic styling or glossing over what's involved in cooking and eating well. For details and latest issue click here.

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

Archives

Quicklinks

Posted by kathryn in Fish, Miscellanea and Ethics & Sustainablity

  • Cauliflower & tahini: Great looking recipe from Martha Rose Shulman, for roasted cauliflower with tahini-parsley sauce. It would be lovely with some falafels and pita bread.
  • About meat: I loved Jonathon Safron Foer’s novel Extremely Loud and Incredibly Close and he brings the same quality of writing to this essay on the New York Times website: Against Meat. Thanks to Lisa Dempster for pointing it out.
  • Chocolate & chickpeas? Instead of nutella, Bittersweet makes a chocolate and chickpea spread. Some might think it strange, but this really appeals to me.
  • Ethical fish: Choosing fish is tricky. There are multiple considerations which complicate the decision, if you want to eat ethical and healthy fish. True/Slant has news of Monterey Bay aquarium’s new super-green category. As well as being sustainably managed, the super-greens are also lower in contaminants like mercury and high in Omega 3 essential fatty acids.
  • Roasted Brussels: Brussels sprouts are such an under-rated vegetable. Suffering from years of being boiled-to-death, most people turn their noses up. I love ‘em though and think this idea from Nourishing Days of roasted Brussels sprouts with pear and thyme is a really interesting little recipe. I’m bookmarking it to try next winter.
  • Too much salt? Some wise and realistic words from Marion Nestle on salt and why it’s so hard to tell if too much is too much.

23 October, 2009


Comments

Arwen from Hoglet K 23 October, 2009

Chickpea nutella sounds so strange and exotic. Let us know how it goes if you try it!


Monica 24 October, 2009

I LOVE roasted brussel sprouts, and usually do mine with orange zest, but I can see the pear being a nice alternative. Also bookmarking the cauliflower recipe. Clearly I have a soft spot for roasted things!


chelsea 27 October, 2009

Oh gosh – that chocolate and chickpea spread has my mind whirring. And Brussels sprouts with pear and thyme? Yes, please! I love these compilations of yours – so many places I’d never have found otherwise…


kathryn 03 November, 2009

I haven’t made the chickpea nutella yet – but will do so soon and report back.


katrina 12 November, 2009

I loved that essay by JSF about eating meat too. I’m looking forward to reading the book the essay comes from or is inspired by. (I’m not sure which.)


laser cutter 04 June, 2010

Wow.. Thanks for the recipe of roasted cauliflower with tahini-parsley sauce.


Leave a comment

(All comments are moderated and may take a while to be displayed)