An Honest Kitchen

The Cooking for One Summer edition is now on sale. For more information 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

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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

An Honest Kitchen: Soup

Posted by kathryn in Soups and An Honest Kitchen

With winter in full swing Lucy and I have decided to put together a mini collection of An Honest Kitchen soup recipes. Guaranteed to be comforting and warm at this time of year.

The collection costs AU$3.00 and contains four recipes which appeared in the Autumn and Winter editions of our e-magazine. Each is easy, tasty and a great meal-in-a-bowl.

If you’d like to buy a copy you can do so through PayPal, by clicking on the Buy Now button below.

We hope you enjoy.