Posted by kathryn in Dairy, Labels & advertising, Fish, Vegetables and Ethics & Sustainablity

• Lamb, cauliflower and spices: Interesting looking Middle Eastern inspired dish with no name from Spice and More_. There’s eggplant, pine nuts, some lovely spices and a good idea for including cauliflower – especially if it’s not your favourite veg. * Ethics in advertising: There’s been a fair bit of criticism PETA and one of their advertising campaigns recently. Here’s a piece from Rudd Sound Bites, Yoni Freehoff’s perspective at Weighty Matters and PETA’s response at The Huffington Post269353.html. * …

Read more 25 September, 2009

Posted by kathryn in Vegetables

Yet another GFM event I didn’t book in time was the Flavours of Sydney’s Hills Region tour. Not to be outdone, last weekend Richard and I set off (again) on our own, unofficial tour of the market and farmgate trail. The importance of the Hawkesbury as an agricultural region dates back to the very early days of European colonisation of Australia. Food was grown in this fertile area and transported by boat, down the Hawkesbury, out to sea and …

Read more 21 October, 2006

Posted by kathryn in Vegetables

Maybe I was subconsciously affected by yesterday’s talk of green foods, or it could have just been a coincidence, but after dinner yesterday I realised I’d eaten three green food meals that day. Silverbeet and mushrooms in an omelette for breakfast, handfuls of English spinach in my lunch and then eating out at a local Indian, I chose the greenest of green dishes possible – palaak paneer. It was all delicious and you know, I would happily do the same …

Read more 14 September, 2007

Posted by kathryn in Vegetables and Dinners

• Mental health: Finding Optimism has a wonderful series on being the partner of someone with depression. The posts are written by Anna, the wife of Finding Optimism’s blogger James. It’s a personal, but practical look at how to cope if the person you love has a mental health issue. The series starts here: the depression dialogue. * Mediterranean diet: Revolution Health has a post about the Mediterranean diet – the “behind the scenes” facts which make this way …

Read more 05 October, 2007

Posted by kathryn in Spring and Vegetables

Fresh broad beans or fava beans are one of the few vegetables that stick strictly to their season. You can’t buy them in winter and by summer they’ve usually faded away. No lengthy, drawn out availability, instead broad beans are strictly a product of spring. They’re in season here in Australia at the moment and your local fruit and veg shop should have them, still in their pods. But you’d better be quick: by the mid to end of November, …

Read more 21 October, 2009

Posted by kathryn in Vegetables

Yet another reason to have a healthy diet and lifestyle – it can protect you from macular degeneration – one of the leading causes of blindness in Australia. The prescription is plenty of Omega 3s, lots of fruit and vegetables (for the antioxidants), don’t smoke and regular exercise. See the full article here on the ABC’s website.

Read more 08 November, 2006

Posted by kathryn in Vegetables

Next in Q & A Thursday, I’ve been asked about the article in last weekend’s Sunday Telegraph, Eating healthy fruit, vegetables won’t stop cancer. The evidence, presented at the CSIRO Prospects for Cancer Prevention symposium, has apparently “shocked nutritionists”. A group of Melbourne researchers has found there’s “zero evidence” that eating fruit and vegetables will prevent cancer. Well, to be honest this is actually not quite such shocking news. Numerous studies have been questionning the link between overall cancer prevention …

Read more 30 August, 2007

Posted by kathryn in Blogging, Fruit, Vegetables and Ethics & Sustainablity

Half of me posts about the “adventures of a woman who once weighed 372 pounds but amazingly enough had not eaten every food on the planet. She’s going to change that, and she’s starting in the produce section.” Read more in her Lick the Produce section. The truth about women, hormones and weight gain: as Paula Goodyer writes “while hormones can sometimes be a factor in weight gain, for the overwhelming majority of us they’re not usually the primary cause.” …

Read more 06 July, 2007

Posted by kathryn in Vegetables

Melanie, the British dietician from Dietriffic, asks about potatoes: bq. we classify potatoes as a vegetable, however we group it together with the breads and cereals in relation to the food pyramid", what’s the situation in Australia? I think we’re as loose with our classification of potatoes as you are in the UK! Yes, potatoes are a vegetable and often included in the classic Australian dinner structure of “meat and three veg”. Our standard nutritional recommendations include having five …

Read more 31 May, 2007

Posted by kathryn in Vegetables

I blogged last week about fresh vs frozen vegetables. While frozen vegies have lots of good points nutritionally, up until recently, one of the problems here in Australia, has been the limited choice. For a long time frozen vegies meant bags of peas, or peas, corn and carrot, or frozen spinach. There was nothing much else available. However in the last couple of years food manufacturers have cottoned on to the growth in stir-fries as a common dinner. We’ve become …

Read more 12 October, 2006

Posted by kathryn in Fruit and Vegetables

I’ve been pulled up on my last two posts in Q & A Thursday: * Are tomatoes part of your fruit or vegetable intake * Is fruit really important to a healthy diet? As Meg and Joanne have both commented there are other “vegetables” that are actually “fruits”. How do these fit into the whole fruit vs vegetables debate?. Hmm, I wasn’t counting on botany being used against me! Okay, it’s true I’ve over-simplified the message – something we …

Read more 18 October, 2007

Posted by kathryn in Vegetables

I was reading an article this morning about Stephanie Alexander’s school garden project. In it was this advice for getting kids to eat good food: bq. Some words should never be uttered in the company of minors, [Alexander] says. “Healthy” is one, “Greens” is another. While this may well be true, it also got me thinking about what a terrible image problem green vegetables have. While everyone agrees they’re good for you, poor old greens are mocked and vilified …

Read more 12 May, 2009

Posted by kathryn in Vegetables

Next on Q & A Thursday Lindsey from Oh Sunday School has asked about broad beans: bq. You mentioned broad beans are in season and I’ve seen then on special at my grocer’s. Do you have some suggestions on how to prepare them? I’ve never bought fresh broad beans and I’m a bit intimidated – I’m under the impression that they are a bit of a hassle to peel, etc. what do you think? Fresh broad beans, or fava …

Read more 04 October, 2007

Posted by kathryn in Fruit, Vegetables and Dinners

It’s been a light blogging week for me. My attention has been taken up by our new Balance2health clinic website. It’s nearly, nearly ready and should be fully functioning next week. Which means I’ll have that bit of spare time back, which I need for blogging. In the meantime – here’s the usual Friday Quicklinks. * Re-gaining weight: Short piece at Weighty Matters on why Oprah regained her weight. We don’t usually talk celebrities and gossip here at Limes …

Read more 12 December, 2008

Posted by kathryn in Legumes, Dinners, Grains, Vegetables and Recipes

Onions are one of the staples of our diet – well they’re certainly one of the staples of mine. We always have garlic and onion in the house and I would say about 80% of the things I cook, are started by sauteeing together these two ingredients. Their rich intensity adds so much flavour to even the simplest of dishes. Onions are also extremely good for you. They contain the flavonoid quercetin , which has antiinflammatory action. It inhibits …

Read more 29 November, 2006

Posted by kathryn in Dairy and Vegetables

The only thing against my dinner last night, no leftovers. However, I was so smitten with the fetta and yoghurt combination I made some more and had it on my salad for lunch today – this time with finely chopped mint mashed through. Also delicious.

Read more 30 May, 2007

Posted by kathryn in Vegetables

First up in October’s Q & A Thursday is a question from Andrea: bq. I’ve often heard that you should steam vegetables, rather than boil them, to gain more nutrients out of them. However, I am not sure why this is so. Is this because (a) nutrients are water soluble, so when you boil them and drain off the water, you are pouring the nutrients away? Or (b) boiling vegetables actually destroys the nutrients somehow? Vegetables "contain a number …

Read more 09 October, 2008

Posted by kathryn in Vegan, Vegetables, Soups, Legumes and Recipes

Celeriacs are funny, knobbly looking vegetables. While they’re the same species as normal celery, they are bred produce a large stem base – which is the part you eat. Celeriac has a milder and slightly sweeter flavour, which makes it quite different from standard celery. It’s also a very flexible vegetable and can be used both cooked and raw in salads. Celeriac can be baked with other vegetables, made into soups and is often mashed in with potatoes. The …

Read more 03 November, 2006

Posted by kathryn in Dinners, Dairy, Grains, Spring, Vegetables and Recipes

I love cooking. Spending some time concentrated on beautiful ingredients and making a meal that both tastes good and is also healthy, is how I unwind. However, like most people, during the week I don’t want to faff around too much. If I can make something in 30 minutes and more importantly make minimal mess, then I’m happy. The ultimate mid-week meal for me, is one that contains all my food groups, including plenty of veg and most importantly, can …

Read more 26 September, 2006

Posted by kathryn in Vegetables and Nutrition

Back to one of my favourite subjects, why vegetables are good for you. A recent six-year study has found that diets high in vegetables are associated with slower mental decline in older people. The study, part of the Chicago Health & Aging Project (CHAP), took place between 1993 and 2002 and followed almost 2,000 people (male and female) aged 65 years and over. Over the six year period, the participants cognitive function was measured on three occasions, using tests of …

Read more 04 November, 2006

Posted by kathryn in Vegetables

At the moment I’m pretty much addicted to Asian greens – bok choy, pak choy, gai lan, all those beautiful crunchy greens you get in stir-fries. It’s the flavour, but also the contrast in texture between the leaves and the juicy, crunchy stems. We regularly shop at Harris Farm Markets, where you can buy three bunches of greens for almost the same price as one. I’m a total sucker for a vegie bargain, so we always walk away with …

Read more 08 May, 2007

Posted by kathryn in Vegetables

I’ve blogged before about the importance of vegetables and how to get your kids to eat more of them, for more tips here’s a great list from the Nutrition for Kids website.

Read more 03 January, 2007

Posted by kathryn in Vegetables

I’ve written before on strategies for getting kids to eat more vegetables. Even the best eaters tend to go through a phase where they “go off” vegies. Persistence and consistency are important, but sometimes meals are in danger of becoming a battlefield. In that situation I recommend vegies by stealth: bq. Hide the vegetables in what you’re making. Add vegetables to soups and then puree the lot; make a risotto with the vegetables grated through; make fritters and burgers that …

Read more 25 May, 2007

Posted by kathryn in Vegetables

As I mentioned, I’ve been eating a lot of Asian greens recently. The Department of Rural Industries has recently released this guide to the Asian greens, to try and reduce confusion about what’s what. There was a time when most supermarkets lumped all these vegetables under the heading of “bok choy”, but with so many different varieties available, this is a bit silly and simplistic. You can download your own version here: asianvegguid.pdf

Read more 09 May, 2007

Posted by kathryn in Fruit and Vegetables

The recent heavy rainfall around Australia has been a wonderful for most farmers. Dams are filling, rivers are running again and the big picture is looking good. However, in the short term, the wet and unusually cold temperatures, mean most produce is growing very slowly. Over the next three to four weeks there will be short supplies and hence rising prices. In about a month’s time the situation should improve considerably and an increase in available produce will drive prices …

Read more 02 July, 2007

Posted by kathryn in Vegetables and Recipes

To say I love beetroot would probably be an understatement. To say I adore it, am obsessed by it, think about it far more than is healthy, is probably a more accurate statement. Which means, this has been a GREAT week. On the weekend I purchased the hugest bunch of fresh, baby beetroot I’ve ever seen. Plus, yet more beetroot arrived in my vegetable box this week. Oh dear, how awful, an excess of beetroot. It gave me the …

Read more 20 October, 2006

Posted by kathryn in Vegetables, Eggs, Dinners, Recipes and Winter

What a cutie, this is a Barbara pumpkin and she appeared in my last Lettuce Deliver box. I was intrigued, as I’ve never heard of or seen Barbara pumpkins before. To me she looks like a cross between the shape of a butternut and the colour and markings of a jap pumpkin. On the inside she was a rich orange colour, much stronger than a butternut. Richard’s been calling her Barbarapapa since she arrived. I’m not sure I’d …

Read more 05 July, 2006

Posted by kathryn in Fruit and Vegetables

The first reader question in this week’s Q & A Thursday is from Joanne: bq. How much truth is there to the common idea that fruits and vegetables begin to lose some nutrition value after being cut up? For example, if I cut up fruits and vegetables and carried them around in a lunch box for a few hours before eating them? What if they sat in the fridge for more than a day, cut up? The best study on …

Read more 26 July, 2007

Posted by rgh in Blogging, Vegetables, Soups and Eggs

• My favourite post of the week was by Crabby McSlacker, writing on the Diet Blog. Crabby’s post on 7 ways to deal with alarming new research is an absolute gem. * I don’t want to alarm anyone, but you know how here in Australia we struggle to get those five servings of vegies a day? Well, Japan’s dietary guidelines recommend 17 portions per day. The Guardian blog explains the discrepancy. * Lucy has been making Parsee scrambled eggs. Being …

Read more 27 July, 2007

Posted by kathryn in Vegetables, Soups and Recipes

When I lived in the UK I thought corn only came from a tin. Sure it was a vegetable and it grew somewhere, but I didn’t know you could buy it in another form. Only when I came to Australia did I realise corn came on cobs and tasted really, really good. Fresh corn is now one of my favourite vegies. As well as being a beautiful colour, it’s so juicy and sweet. I love it barbecued, cooked in the …

Read more 14 November, 2006

Posted by kathryn in Vegetables

Today’s task in the 31 Days to a Better Diet is centred around getting you to eat more vegetables. A while ago a reader commented she was re-trying some vegetables – ones she’d avoided in the the past, because she didn’t like them. A few years on, cooked differently and tried again, she was finding she actually enjoyed some of these hated foods. So my challenge to you today is to re-try a vegetable you don’t like. h3. But …

Read more 21 August, 2008

Posted by kathryn in Dinners, Grains, Vegetables and Recipes

This post is part of the Spice is Right, this month hosted by Habeas Brulee and it’s all about mixing up spices from one region, with recipes from another. My recipe is a chermoula risotto, which seems like a bizarre combination, but works very well. Chermoula is a Moroccan spice mix, made up of cumin and paprika, along with garlic, lemon juice and fresh coriander. I’ve been thinking about making something with chermoula for a while. Then my "organic …

Read more 15 November, 2006

Posted by kathryn in Vegetables and Winter

I get organic fruit and veg delivered once a fortnight from Lettuce Deliver, and this is my latest box. This isn’t enough to cover all the fruit and veg Richard and I would eat in a fortnight, but it does mean we have a base level of ingredients to draw on. For the next week or so, there will be vegetables in the fridge, so when we are home late or tired there will still be something to make …

Read more 15 June, 2006

Posted by kathryn in Vegetables

Another interesting and useful post from Chew On This – on how to get those five servings of vegies a day. It’s a subject I’ve talked about on many occasions.

Read more 07 December, 2006

Posted by kathryn in Labels & advertising, Vegetables, Salads and Dinners

• How to cook: Mark Bittman hands his Bitten over to his producer, who wants to learn to cook. Her first effort is pumpkin soup. Not everything goes to plan, but she makes a soup that’s “tasty and satisfying”. * Credit crunch lunch: Shocked to realise the real cost of school lunches, Charlotte from The Great Big Vegetable Challenge has made some butternut pumpkin tarts for packed lunches – and they’re only 40p a serve. * Chickpea salad: Lovely …

Read more 24 October, 2008

Posted by kathryn in Fruit, Vegetables, Fats & oils and Nutrition

We eat food for many reasons: to keep us alive; for energy; for comfort and reassurance; as part of interacting with friends and family; because we enjoy it. However we also eat food because it provides us with nutrients. The old adage ‘we are what we eat’ is true, food supplies us with the building blocks that make up our bodies, as well as the fuel to run it and the ability to make the enzymes that catalyse the biochemical …

Read more 17 June, 2006

Posted by kathryn in Breakfast, Vegan, Vegetables and Soups

• Soy bomb: It took me two goes to get these little gems right, but it was definitely worth persisting. Soy bombs from Cindy at Where’s the beef? * Trying new foods: In response to the 31 Days to a Better Diet Kada at Through Thick & Thin tries some new foods. Loved this account of her progress. * Simple green beans: A super simple way with green beans from Eating Out Loud. "Crunchy fresh beans with toasted sesame …

Read more 12 September, 2008

Posted by kathryn in Myths, Blogging, Vegetables, Salads and Nutrition

• I’ve been reading and re-reading this post from Passion For Health. It perfectly encapsulates something I see every day in clinic. We are more knowledgeable about health and diet than we’ve ever been. The majority of people I come into contact with know what they need to do to eat well and be healthy and yet so many just don’t have the wellbeing and vitality they want. If that’s you then read this post. * Green vegies, those …

Read more 19 May, 2007

Posted by kathryn in Legumes, Vegetables and Blogging

Some of the juicy, juicy stuff I’ve spotted recently. * White beans & a book: I love this white beans with rosemary recipe from Jules at Stonesoup_. She matches it with lamb cutlets, I can imagine mashing it on toast for breakfast or lunch. And along with the white beans, Jules has announced pre-orders are available for her new book "_And The Love is Free":http://thestonesoup.com/blog/2009/06/and-the-love-is-free-some-shameless-self-promotion/. There’s a tasty little sample you can download before ordering. * Eating at work: …

Read more 20 June, 2009

Posted by kathryn in Vegetables and Nutrition

News from the GI group at Sydney University: they’ve found a low GI potato . . . and it’s the Nicola. Nicolas are not a new variety of potato – they’re one of my favourites and I’ve been using them for years. They’re a lovely, waxy potato that holds it’s shape and doesn’t go mushy when cooked, making Nicolas perfect for curries, stews and potato salads. While most potatoes have a high GI rating of between 75 and 101, …

Read more 07 April, 2007

Posted by kathryn in Vegetables

Choice has a report on exotic frozen vegetables. You may have noticed the increase in variety of vegetables in the frozen food section of your local supermarket. While every pack used to contain peas, carrots and corn, you can now buy all sorts of mixes containing bok choy, sugar snap peas, broccoli, water chestnuts and so on. I’ve posted before about all the frozen stir fry mixes available, some of which are excellent. Some brands are expensive, although most are …

Read more 10 September, 2007

Posted by kathryn in Grains, Dinners, Spring, Vegetables and Recipes

As I’ve said before I love a one-pot meal. To be able to make a healthy, quick meal and only dirty one saucepan, is a good thing. Which makes risotto a good option – everything goes in together, to make a beautiful rich and creamy textured meal. However, for me, most risotto recipes just don’t include enough vegies. One way round this is to serve it with a salad, but sometimes I just want one bowl of steaming risotto goodness. …

Read more 29 September, 2006

Posted by kathryn in Vegetables

Mashed potatoes to me are one of the ultimate comfort foods. There are times when I crave it and going into winter we’ll probably be eating more of it. While there’s nothing wrong with the actual potato part, most recipes call for bucketloads of milk and butter. Which hikes up both the kilojoules and also the saturated fat. Over the years, I’ve gradually found ways to make my mashed potatoes just that bit healthier. h3. How I make mashed …

Read more 23 April, 2009

Posted by kathryn in Vegetables

Today’s task in 31 Days to Better Energy is to eat at least three different vegetables with your dinner. h3. Why? Any of you who are regular readers of this blog know I’m a big fan of vegetables. While I definitely love cooking and eating them, it’s also because they’re immensely good for you. Vegetables are full of vitamins, antioxidants and minerals, all of which are important for the efficient running of your body. To feel your best, you need …

Read more 12 August, 2007

Posted by kathryn in Vegetables, Winter and Recipes

A few posts ago I promised a recipe for home-made potato wedges. I make these a lot because I love potatoes, they’re super-easy and always work. Moreover, given that most potato wedges and chips are deep fried, these are a good low fat alternative, with only about 2.5g of fat per serving. I always leave the skins on, but you don’t have to. In this recipe I’ve tossed the potatoes in fresh rosemary, but you could use some paprika, or …

Read more 13 August, 2006

Posted by kathryn in Salads, Vegetables, Winter and Recipes

I have a complex relationship with red cabbage. On one hand, it’s so pretty with it’s pinky/purpley leaves and shiny exterior, but I find raw red cabbage boring, a little too “healthy” tasting and I never know quite what to do with it. Oh I’ve done the braised with apple thang and that’s okay, but I just don’t get excited about it. About once a month, during the season, it appears in my organic vegie delivery. Surrounded by all …

Read more 26 June, 2006

Posted by kathryn in Vegetables

Next on Q & A Thursday we’re looking at the nutritional value of my favourite vegetable – beetroot. Mariana asks: bq. What nutritional value is there in fresh beetroot? Is there a significant difference between eating it raw, boiled or roasted? In your opinion which preparation method offers the greatest nutritional benefit? I have noticed beetroot bleeds when cooked in water; is there much or any nutritional loss from the vegetable into the water? h3. The nutritional value of beetroot …

Read more 16 August, 2007

Posted by kathryn in Vegetables and Easier eating

Another topic I’m frequently asked about is frozen vegetables: is there any point in eating them? h3. Why do we eat vegetables? We eat vegetables for many reasons. They contain vitamins, minerals and antioxidants that we need, and can’t get from other foods. Vegies are also high in fibre, which is important for bowel health. Without vegetables in your diet, you’re likely to be deficient in key nutrients and missing out on important antioxidants. Diets low in vegetables are …

Read more 06 October, 2006

Posted by kathryn in Vegetables and Fats & oils

• Do you need sports drinks? According to new research apparently you don’t – a bowl of cereal with some milk will do just as well. Be aware the research was partly sponsored by a cereal company. * A simple supper: I love the look of this easy, quick dinner/supper from Crunchy Green Things: smashed peas on toast. Defrosted frozen peas, oomphed up with some fresh mint and then topped with a poached egg. Simple, delicious and full of …

Read more 02 June, 2009

Posted by kathryn in Dinners, Dairy, Vegetables, Winter and Recipes

Australian bush foods are always something that have intrigued me, but I’ve never really known what to do with them. This month’s Spice is Right is about using a locally grown spice in combination with fresh and local produce, in a dish that reflects the flavours of home. This month I was in the mood for experimenting and thought it was time to try out something new – a native spice. Many of the bush foods and spices are …

Read more 16 August, 2006

Posted by kathryn in Vegetables

Continuing the theme of encouraging non-vegetable eaters to like the green stuff, I was posting yesterday on the idea, that preparing vegies in different ways suits different people. A good example of this idea – while carrots are my least favourite vegetable, they’ve become one-quarter of my current favourite sandwich. And here it is – cream cheese, grated carrot and sultanas on grainy bread. The cream cheese is spread on both slices of bread. I use a whole carrot …

Read more 25 October, 2006

Posted by kathryn in Fruit and Vegetables

Time for my monthly round-up of what’s in season here in Sydney. The big price rises that occurred in July are starting to settle down, although a lot of fruit and veg are still more exy than usual. Next month we’ll be in Spring, so the fruit and veg selection should start expanding. You can track the latest list of seasonal fruit and vegetables in Sydney, by watching the what’s in season category. h3. Fruit * Apples * Cumquats …

Read more 03 August, 2007

Posted by kathryn in Vegetables

Researchers in Australia are trying to work out what makes one onion taste stronger than another. While red onions are often chosen for their milder taste, variety is not a reliable guide to the sharpness of an onion’s flavour. This work is a big deal in the onion industry where “mild onions” have become the holy grail. Scientists and farmers have joined forces on the project and Food Science Australia have even been running consumer taste tests. Over the …

Read more 22 September, 2007

Posted by kathryn in Vegetables and Fruit

Many parents struggle to get their children to eat vegetables. Whenever I talk to parents about kid’s nutrition, it’s the primary question everyone wants an answer to. A report today in the Good Living section of the SMH suggests a system of rewards and prizes. During August the Sydney Market’s Fresh for Kids programme trialled a campaign in NSW, ACT and Queensland. Called get on board and win *the trial resulted in a 97% increase in the amount of …

Read more 10 October, 2006

Posted by kathryn in Breakfast and Vegetables

• Refrigerator Raid has posted a beginner’s strength training programme. It’s a simple 30 minute programme, covering both upper body and lower body strength. If you have less time try the 15 minute home fitness circuit I posted last month. * A woman after my own heart, over at Veggie Chic, Jul asks is it really so hard to eat vegetables?. Confused about how many vegies you should be eating each day? Take a look at my post on …

Read more 21 September, 2007

Posted by kathryn in Vegetables

• Love food hate waste: I was shocked to read that a third of the food bought in the UK is thrown out. I’m sure this is true here in Australia – what a waste. I found this stat on the Love food hate waste website – which contains lots of tips about using leftovers and cutting food waste. * Ten Minute Kitchen recipes: I found out this week some of the Ten Minute Kitchen recipes I write for …

Read more 07 December, 2007

Posted by kathryn in Vegetables

The next question in Q & A Thursday comes from Tian: bq. I just had lunch of chilli chicken and veg. Because it was already packed in the tupperware, the green veg was no longer green. When veg lose their colour do they lose their nutrient content as well, making them not worthwhile eating? From the moment vegetables are picked they start losing nutrients. Therefore the shorter the distance and time between harvest and you eating them, the better. …

Read more 03 July, 2008

Posted by kathryn in Vegetables, Desserts and Dinners

Not quite back into my blogging routine – which means I didn’t get the chance to post the normal Quicklinks yesterday – so here they are on Saturday. Because of the delay I’ve made it a bumper edition. * Salad Bar: Sue from Noodlebowl comes up with such simple and useful suggestions. The salad equation (in the comments); her ideas on keeping portions under control. And then late last year I spotted her genius suggestion to organise a "home …

Read more 17 January, 2009

Posted by kathryn in Vegetables

First off in this week’s Q & A Thursday, Paul has asked about green food supplements like spirulina, barley green and wheatgrass – are they any good and if so, which form is the best? Like soy, green food supplements are a constant source of controversy. Some people are huge fans and make big claims about their health effects, while they also have very vocal detractors. Some of the claims made for green foods are extreme, however they do …

Read more 13 September, 2007

Posted by kathryn in Vegetables, Soups and Salads

• Broad beans: Look at this salad on Stonesoup. What a wondrous mix of flavours and textures. While broad beans might be a bit fiddly they’re absolutely worth the effort. Plus they’re , here in Australia. * Quick couscous soup: I love the quick-ness of this recipe from 101 Cookbooks. It’s a couscous soup with broccoli, sundried tomatoes and goats’ cheese. * Grocery prices: In the Guardian Alex Renton investigates who wins when there’s a rise in grocery prices. …

Read more 31 October, 2008

Posted by kathryn in Vegetables and Soups

• Stocking the freezer: Cassie from Veggie Meal Plans has been preparing for a busy year ahead by stocking her freezer – which makes it easier to cook healthy meals when you’re busy. Cassie’s post includes cooking and freezing instructions, as well as ideas on how to use the foods you’ve frozen. * Green soup: Lisa has made caldo verde. This is an easy potato and kale soup, common in Portugal. Hearty and full of nutrients. * Super smoothie: …

Read more 11 January, 2008

Posted by kathryn in Vegetables

How many servings of vegetable did you eat today? If it’s not at least the standard five serves then your health is missing out. Here are five ways to quickly and easily boost your intake tomorrow. h3. 1. Buy some hummous Hummous is made from chickpeas – a vegetable. Full of protein, carbohydrate and fibre, chickpeas are also a wonderful source of antioxidants and general nutritional goodness. While you can only use legumes as one of your "five vegie …

Read more 04 November, 2008

Posted by kathryn in Vegetables, Soups and Ethics & Sustainablity

• Food crisis: Raj Patel’s blog has a piece on the food riots in Haiti – 30 years ago Haiti grew all the rice it needed, so what happened? * Red lentil & preserved lemon soup: Boy I like the look of this recipe by Jules of Stonesoup. It’s for a hearty, thick and rich soup of red lentils with spices and preserved lemons. * Bittman & fish: There’s been an interesting conversation on Grist this week between Tom …

Read more 11 April, 2009

Posted by kathryn in Fruit, Summer and Vegetables

Summer produce is almost in full swing. Berries, cherries, peaches and nectarines are available and coming down in price. Asparagus is particularly good, as are eggplants at the moment. Enjoy the beginnings of summer here in Sydney. h3. Fruit * Apricots * Bananas * Berries – the berry season is coming into full swing. I bought three punnets of strawberries for $5 last night. Raspberries and blueberries are also looking good. However, continuing rain in Victoria may affect prices …

Read more 04 December, 2007

Posted by kathryn in Eggs, Dinners, Spring, Vegetables and Recipes

I’m gradually making my way through the glut of eggs, by adding them to salads, making lablabi , having them for breakfast and so on. My latest Lettuce Deliver box contained the first asparagus of the season, which is always an exciting addition – tangible evidence that summer is on its way. To celebrate, I put together this little concoction, which really lets the asparagus shine. The bunch of asparagus was quite small, so I bulked it up with …

Read more 28 September, 2006

Posted by kathryn in Vegetables, Salads and Dinners

• I originally saw the link to Shape of a Mother on Cranky Fitness. This is a wonderful site, giving a refreshing dose of reality about womens’ bodies after pregnancy. * After discussing the Australian proposal to offer people money to lose weight, over at Dietriffic Melanie has brought up the topic of workplace better health incentives. Do they work and are they a good idea? * Veggie Chic has posted about calling a truce with your vegetable enemies. …

Read more 28 September, 2007

Posted by kathryn in Dinners, Grains, Vegetables, Winter and Recipes

We had risotto for dinner last night – this beautiful pumpkin and cinnamon risotto. I started with a recipe from Rose Gray and Ruth Rogers River Cafe Cook Book Green * and made a couple of tweaks. I’ve been quite intrigued by this recipe for a while and after my recent experiment with chermoula risotto, I decided to give it a go. The combination of cinnamon, chilli and oregano gives the risotto a beautiful, rich flavour. It’s not super-hot, with …

Read more 28 November, 2006

Posted by kathryn in Vegetables and Recipes

This is a side dish I make a lot – it’s quick, easy, incredibly good for you and very tasty, which are four very good things from one recipe. One of the most exciting things at my dinner party (for me anyway), was how enthusiastically everyone tucked into this dish – in fact it was the greens that disappeared first! Green vegetables are supremely good for you – they contain iron, folate, magnesium and calcium, but they’re also packed full …

Read more 05 January, 2007

Posted by kathryn in Eggs, Dinners, Spring, Summer, Vegetables and Recipes

Fritters are a great way to make vegetables a bit different. If you struggle to get your daily vegetable quota, or find it impossible to get your kids to eat vegies, then fritters are a good option. They don’t really look or taste like vegetables and don’t have an obvious vegetable texture. They can be “sold” to kids as burgers, something all kids recognise (certainly in Australia). Fritters are also quick and easy to cook – grate some vegetables; …

Read more 13 October, 2006

Posted by kathryn in Vegetables

While I don’t like carrots, I would be quite happy to try some of these recipes for carrot fritters. Making vegetables into fritters is a good way of getting more vegies into your diet. They look and taste quite different from vegetables in their raw or steamed form. And the flavour can be oomphed up with herbs, cheese, spices and other tasty assortments. * Bron Marshall has worked out Peter Rabbit’s favourite carrot & caraway fritters * Running with Tweezers …

Read more 25 October, 2006

Posted by kathryn in Fruit and Vegetables

It’s super-hot in Sydney today. Spring has barely sprung and yet temperatures are already topping 30°C. The wind is like being inside a hairdryer. We’re out of the awkward seasonal transition month of September, so produce choices are getting better and better. I’ve been eating lots and lots and LOTS of asparagus, it’s been super-cheap over the last few weeks. Blueberries are now coming to us from NSW, so they’re creeping down in price. On the other end of the …

Read more 03 October, 2007

Posted by kathryn in Labels & advertising and Vegetables

There’s nothing like half an hour trawling through the supermarket, looking at the best of food manufacturing, to get me fired up. Last week, while researching some products for a client, it was Birds Eye that really got my goat. In particular their new product – “Farmer’s Market” frozen vegetables. I have nothing against frozen vegetables. I recommend them to clients. I usually have at least one packet in my freezer. There is much to be said for their …

Read more 21 July, 2009

Posted by kathryn in Fruit and Vegetables

Next on Q & A Month is a BIG and difficult question. Steve wants to know: bq. What is the deterioration rate of nutrients in fruit and vegetables – from the time they are picked, sold to you, kept in your fridge and finally eaten? Is it the same rate for all fruits and vegetables or do some lose their nutrients faster than others? This is a really hard question to answer, as there are so many ifs, buts …

Read more 14 February, 2008

Posted by kathryn in Dinners, Grains, Vegetables and Recipes

Since cooking with wattleseeds for the Spice is Right food blogging event and then finding lots of other ways to use them, I’ve been thinking more about Australian native spices. While I regularly cook foods from around the world, I’ve never used these home-grown flavours and spices before. I’m comfortable cooking Indian, Italian, Greek, South American, North African and yet I don’t know where to start with foods that have been grown and eaten in Australia for thousands of …

Read more 12 September, 2006

Posted by kathryn in Myths and Vegetables

• Eating more vegetables: The Go for 2&5 campaign is aimed at increasing fruit and vegetable consumption. I particularly like their weekly healthy eating email – a quick, regular reminder of the practical ways you can eat more fruit and veg. Sign up here. * Root vegetables: In the Northern hemisphere root vegetables are in season. In the Guardian this week, Nigel Slater has a great column discussing different ways of using carrots, kohlrabi, parsnips, etc: The Root Master …

Read more 07 March, 2008

Posted by kathryn in Vegetables

• How to get your kid to eat salad: More from the Great Big Vegetable Challenge. This time a successful strategy for encouraging children to eat salad. * Potassium: A good little summary of why we need potassium – yet more reasons to eat vegies. * Grated carrot and beetroot salad: This week Chocolate & Zucchini posted a beautiful recipe for grated carrot and beetroot salad. It’s easy, there are options to provide variety and look at the colour. …

Read more 14 March, 2008

Posted by kathryn in Fruit and Vegetables

Today’s task in 31 Days to a Better Diet is a from another guest writer. I’m very pleased to welcome Cassie of Veggie Meal Plans to Limes & Lycopene. Cassie’s post reveals a useful way to increase the variety of foods you eat. One of the most important changes in how I eat and what I eat started one night when I was at friend’s home heating a diet frozen dinner in the microwave.‭ ‬I was planning to eat …

Read more 12 August, 2008

Posted by kathryn in Vegetables and Nutrition

One of the main subjects I find myself returning to on Limes & Lycopene, is the importance of vegies and how to get those five daily recommended servings. Simply put, vegetables are a crucial part of a healthy diet. This applies to everybody, it’s not just sick people, or old people who need to keep up the vegies. It’s not just those with a family history of cancer, cardiovascular disease or diabetes. Instead, it’s you, me, our families, friends – …

Read more 07 January, 2007

Posted by kathryn in Vegetables, Mental & emotional health, Soups and Ethics & Sustainablity

• 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 …

Read more 11 April, 2008

Posted by kathryn in Vegetables

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. h3. How fresh is “fresh”? Vegetables are canned soon after harvest – at their nutritional best. Whereas …

Read more 03 April, 2008

Posted by kathryn in Vegetables

I loved this quote from Robert Carrier that I spotted on the Great Big Vegetable Challenge blog: bq. “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 …

Read more 14 April, 2008

Posted by kathryn in Vegetables

Carrots are packed full of good nutrition. Not only are they high in fibre, low in fat and kilojoules, but they’re also an excellent source of the antioxidant and vitamin A precursor: beta-carotene. In fact carotenes are what make carrots their lovely orange colour. Carrots are also a useful vegetable and are generally cheap. They can be grated raw and put in salads and sandwiches, used in stir frys, baked in foil in the oven, steamed, used in soups …

Read more 24 October, 2006

Posted by kathryn in Vegetables

As I posted earlier today, carrots are really good for you. But that’s not startling information is it? Everyone knows vegetables are good for you . . . blah, blah, blah. Confession time. While I may be one of the biggest vegetable fans on the planet I don’t really like carrots. It’s not that I hate them, I just find them boring and a bit bland. Over the years, however, I’ve reached a truce with carrots. I eat them, …

Read more 24 October, 2006

Posted by kathryn in Dinners, Vegetables, Recipes, Dairy and Winter

I recently asked the question what’s your perfect mid-week meal and received some interesting and useful responses. I had assumed everyone would be after speed and minimal preparation, but readers also commented they were looking for ways to use up leftovers, meals to freeze and how to recycle last night’s dinner into something new and fabulous. I’m still mulling over these answers, but they have persuaded me I need to tweak my recipe categories, as well as alter how …

Read more 30 May, 2007

Posted by kathryn in Vegetables

Today’s task in the 31 Days to a Better Diet is centred around getting you to eat more vegetables. If you’re following this group of posts, they’re marked by the picture on the left. I regularly talk to clients about eating at least five serves of vegetables each day. It’s something they often struggle with and the most frequent complaint is they have no idea how to fit that many in. While I have some clients who eat only …

Read more 10 August, 2008

Posted by kathryn in Vegetables and Nutrition

I was recently asked the question – if I eat plenty of fruit, do I also need to eat vegetables? This is a common question and gets asked from both directions (ie also, I eat vegetables, do I need fruit?). The short answer is YES, you need both fruit and vegetables, sorry if that’s not what you wanted to hear. h3. Why do fruit and vegies matter? Fruit and vegetables are important because they supply a vast array of nutrients …

Read more 03 July, 2006

Posted by kathryn in Vegetables, Eggs and Dinners

I’ve had some lovely entries for the Pantry Challenge. I’m in the process of collating them and putting together the round-up – which I’ll post on Thursday. In the meantime though I have a recipe of my own. I’ve been making variations on this tagine for years. It started with a recipe I spotted in a North African cookbook for vegetarian kofta balls in a tomato sauce. The meal was finished with whole eggs, cracked into the dish and …

Read more 30 September, 2008

Posted by kathryn in Vegetables

This is my 100th post, a milestone. And yet again, it’s about carrots. As I’ve said I don’t really like them. There are only two carrot “recipes” that actually get me excited. One of them is this sandwich and the other is young carrots baked in the oven. When they retired, my parents moved down to Jervis Bay and converted their garden into a vegie patch. For a couple of years I was regularly supplied with beautiful, young, just-picked, tender, …

Read more 27 October, 2006

Posted by kathryn in Vegetables

This Saturday is another guest post. This time I’m chuffed to have Lucy from Nourish Me on board, with an excellent strategy for including more vegetables in your diet. Shopping is a strange business. Shoes may be your thing, or perhaps it’s the chase for that elusive pair of perfect jeans – the kind that manage to make you look both long of leg and narrow of bottom; for others still, a cavernous bookshop holds hours of possibility, but …

Read more 16 August, 2008

Posted by kathryn in Fruit and Vegetables

September is one of those months in Sydney where fruit and vegie choices contract. Winter produce is drying up, while the spring fruit and veg just isn’t quite ready. Spring is definitely on its way, as I’ve spotted the first new season asparagus in a couple of shops! It’s pricey but looks beautiful. As the weather warms up more produce will become available. You can track the latest list of seasonal fruit and vegetables in Sydney, by watching the "what’s …

Read more 03 September, 2007

Posted by kathryn in Vegan, Dinners, Nuts & seeds, Recipes, Vegetables and Winter

I’m finally getting back to my dinner party menu. On the night I had twelve people for dinner, including one person who can’t eat wheat (but is okay with spelt) and another friend who is lactose intolerant. For the main course I made two of these tarts. They’re vegan and I used spelt flour for the crust. I’d love to say I came up with this recipe, because it’s inventive, full of flavour and really adds to the total …

Read more 04 January, 2007

Posted by kathryn in Vegetables and Ethics & Sustainablity

• Diet blog reports on a study which found overweight adults who were instructed to focus on lower-calorie foods lost more weight than those who were simply told to cut their overall calories. It’s about focussing on what you can eat, rather than what you can’t. * Vanesscipes posts a gorgeous apple walnut salad with rhubarb compote dressing, inspired by Barbara Kingsolver’s new book – Animal, Vegetable, Miracle. No longer available * There’s been a wonderfully vibrant, impassioned and smart …

Read more 01 June, 2007

Posted by kathryn in Snacks, Vegetables, Mental & emotional health, Dinners and Ethics & Sustainablity

• Easy way with broccoli: There’s a big promise in The Wednesday Chef’s post on broccoli, but this is a super simple and great looking recipe. * Huevos Rancheros: Smitten Kitchen is a new blog to me, but I love the look of this recipe for the Tex-Mex dish huevos rancheros. * Indian spiced croquettes: I’m loving the idea of these spinach and pea tikkis from Quick Indian Cooking. And they’re grilled, not fried. * BBC’s food resource: There’s …

Read more 05 September, 2008

Posted by kathryn in Vegetables

Almost Vegetarian posts on a subject very close to my heart . . . yep, how to eat more vegetables. They’re nice suggestions, I particularly like: bq. Make fruit and veg easy to snack on.When we bring home celery, for example, I trim the ends, rinse the stalks, and drop them into a drinking glass with a plastic bag loosely dropped on top. Then, whenever anyone wants a munch, there they are, all ready to eat. The same trick works …

Read more 16 February, 2007

Posted by kathryn in Legumes, Grains, Vegan and Vegetables

• Family Nutritionist has a recipe for green and orange ribbons with fettucine, a lovely way to balance out the vegetable to starchy carbohydrate ratio. If you can’t get mustard greens you could use silverbeet. * I wouldn’t recommend this approach to anyone, but here’s what happens when a meat addict goes hard core vegan for one month. * I love the sound of these Turkish Red Lentil Balls – I think I’ll be cooking them this weekend. * _Chew …

Read more 22 June, 2007

Posted by kathryn in Vegetables

In amongst the anti-fruit-juice posts this week, Andrew asked whether vegetable juices were any different? We tend to lump fruit and vegies together in our heads and nutritionally they do have similarities. However there are a number of key differences, which makes including both of them in our diet important to our health. It also means that vegetables are a much better juicing option. While some vegetables have really good levels of vitamin C (think capsicum and anything green …

Read more 04 April, 2007

Posted by kathryn in Breakfast, Vegan, Vegetables and Miscellanea

• Vegan lasagne: I do like this recipe from Messy Vegetarian Cook for a vegan lasagne. It contains tofu, vegetables and a creamy sauce made of cashews. * Hospital food: Via The Guardian is Hospital Notes. Traction Man posts photos of hospital food and asks readers to guess what it is. It’s hard to tell sometimes. * Home made granola: Most shop bought granolas are high in fat. Shauna from The Amazing Adventures of Dietgirl has posted a "healthier, …

Read more 22 September, 2009

Posted by kathryn in Vegetables and Easier eating

Last week I wrote about one category of ingredients I use on a regular basis – the Flavour Boosters. This week, to continue my series on the ingredients I use most often I’ll be blogging about Easy Vegetables. I spend a lot of time talking to people about vegetables in general. It’s one of my most frequent, and also most favourite, topics. Getting people to consume those daily five serves is a big part of my work. A frequent …

Read more 19 January, 2010

Posted by kathryn in Vegetables and Easier eating

In January I started a series on the ingredients I use regularly. I wrote about Flavour Boosters and two of my favourite Easy Vegetables. Today I’m continuing the Easy Vegetables theme. I’m a big fan of fresh vegetables. The range, the smell and taste, the possibilities that are opened up when you have fresh produce, are all characteristics that give me pleasure and excitement. Despite this I don’t eat fresh all the time. Sometimes I don’t have time or energy …

Read more 10 February, 2010

Posted by kathryn in Breakfast, Summer, Vegetables and Eggs

This is my current favourite breakfast – Indian-style scrambled eggs on toast. It’s something I’ve gradually adapted from a Madhur Jaffrey recipe. Step-by-step making it a little easier and a little more suited to my tastes. If I get up early to exercise, this is what I have when I get back. It fills me up, keeps me going until lunch-time, while also providing lots of good, dense nutrition. The original recipe has a few more processes and ingredients, …

Read more 16 February, 2010

Posted by kathryn in Fruit, Vegetables and Easier eating

Just recently I’ve started subscribing to a weekly fruit and vegetable box. It’s a CSA scheme, where you don’t get any choice. Instead, each Monday a box of in-season fruit and vegetables, grown within 5 hours of Sydney, is delivered. I’m loving it. The produce is fresh, each week I’m getting something new and there have even been some surprises in the box – produce I’ve never tasted. But making the best use of a vegetable box, is a …

Read more 02 March, 2010

Posted by kathryn in Fruit and Vegetables

A while ago Iona asked a really good question, about buying vegetables where she lived: bq. It’s a city without farmers’ markets, where fruit and vegetables are transported in lorries without refrigeration and stored in crates out in the hot sun at the city’s vegetable stands . . . as a result, fruit and vegetables often aren’t terribly fresh. Peppers are always wrinkly, carrots and cucumbers are soft and bendy, spinach is half green, half yellowish-brown in colour, asparagus has …

Read more 17 March, 2010

Posted by kathryn in Vegan, Vegetables and Autumn

I’ve been eating this a lot recently. It’s partly due to the vegie box I’ve started getting. Almost every week the box has been chock full of greenery. Basil, silverbeet, watercress, bok choy, water spinach, parsley, Chinese broccoli, coriander, amaranth and even sweet potato leaves have been in there. Freshly picked and bursting with luscious goodness, I’ve wanted to eat them straight away. This also coincided with me re-discovering one of my old cookery books. It’s a small thin, …

Read more 01 April, 2010

Posted by kathryn in Vegetables

Since I’ve been getting a vegetable box each week, I’ve been eating a lot more basil. I’ve always liked basil, but rarely buy the herb because after just 24 hours in the fridge my bunches would always start turning black and slimy. I hate wasting food and with basil I’d end up chucking out half of the bunch each time. For the first couple of weeks I made a lot of pesto. But then Mr and Mrs Cheap Date Sydney …

Read more 16 April, 2010

Posted by kathryn in Fish, Vegetables, Salads, Winter and Recipes

I’ve been surrounded by fennel recently. I’ve been buying fennel, cooking with it and eating it. But also clients and friends have been asking me for tips on using the stuff. I’ve included fennel recipes in recent cooking classes. It’s appeared in my weekly vegetable box. And I keep on spotting amazing fennel recipes. While I love cooked fennel, one of my favourite uses is in a simple salad. This dish is easy and yet packs a superb flavour …

Read more 14 July, 2010

Posted by kathryn in Vegan, Vegetables, Salads and Ethics & Sustainablity

It’s been a while since I’ve done a Quicklinks post, but here’s what I’ve been reading over the last couple of weeks * Making a great salad: Lovely piece from Tea and Cookies about how to make a tasty and interesting salad. Piece has the gorgeous title of Pep talk for wilted salad makers. Tea is also collecting salad pictures and recipes on her Flickr page. * Vegan calcium sources: I think I got this one from Sophie?. It’s a …

Read more 16 July, 2010

Posted by kathryn in Grains, Spring, Vegetables and Dinners

I’ve been cooking a lot recently and have made some delicious meals. I’ve been concentrating on actually trying out some of the long list of recipes bookmarked in my Delicious account. Here’s a selection of what I’ve been cooking. * Broccoli pesto: I made Heidi’s broccoli pesto last week. I used a whole head of broccoli and about half a bunch of parsley, instead of the spinach. I also replaced the parmesan with a spoonful of white miso. It makes …

Read more 29 September, 2010

Posted by kathryn in Vegetables

Over the October long weekend I went up the coast with some friends. Between the four of us we took three different food magazines. Lying on the couch, flicking through them all I was struck by how many times fennel was used. Between the three magazines, there were at least six recipes which had fennel front and centre. In the last six months the most frequent vegetable I’ve been quizzed about has also been fennel. In particular from clients wanting …

Read more 19 October, 2010

Posted by kathryn in Spring and Vegetables

I’ve been eating a lot of broad beans recently. I spent a week at my parent’s place, where they are taking over dad’s garden. Each day we had broad beans with at least one meal and then dad sent me home with a huge bag-full. So I’ve been continuing to eat broad beans most days. This broad bean festival has meant I’ve tried out a few new recipes, with one of the best being these smashed broad beans from Jamie …

Read more 02 November, 2010

Posted by kathryn in Spring, Vegetables and Salads

I’ve been racking my brains trying to remember this salad. It’s something I put together for a picnic. A busy week, combined with little time to organise myself, meant I had to use what was in the cupboard and make it up as I went along. And the salad turned out to be really good. Far, far better than I was expecting. Hence the mental workout, trying to remember what I did. I’m pretty sure I’ve reconstructed it accurately, although …

Read more 25 November, 2010

Posted by kathryn in Lunch, Spring, Vegetables, Eggs and Dinners

I don’t usually write product reviews or take part in campaigns on Limes and Lycopene_. I try to keep this an advertising and PR free space. However today I’m making an exception for the Mushrooms Go Pink campaign, which aims to raise $50,000 for breast cancer research during October. I know many people affected by breast cancer, including family members, friends and clients. My contribution? A pink mushroom dish, which "_of course":/blog/2006/10/20/beetroot-curry includes beetroot. Frittatas are easy-peasy, weeknight food. …

Read more 21 October, 2011

Posted by kathryn in Vegan, Nuts & seeds and Vegetables

I’ve been making lots of pesto recently. I never truly appreciated this herb paste until I started making my own. And I never really made my own until I bought a food processor. Second hand, for $20 from Vinnies. Anyway, more and more I’ve been making a dairy free version. I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it …

Read more 13 April, 2011

Posted by kathryn in Legumes, Vegetables, Autumn, Soups and Recipes

There is something special about roasted pumpkin. In the oven the flesh softens, the flavour intensifies and sweetens, and it comes out tasting completely different from pumpkin that has been boiled or steamed. I had never eaten pumpkin until I came to live in Australia, but in the twenty-something years I’ve lived here I have come to absolutely love it. However, while I’m happy to eat pumpkin in any form, Richard is not a fan. Until I started making this …

Read more 11 May, 2011

Posted by kathryn in Vegan, Vegetables, Winter and Recipes

I know the words “cabbage” and “lentils” don’t get everyone excited, but don’t let this put you off. Home alone for the past couple of weeks, I’ve been cooking this recipe a lot. It’s quick, tasty, filling and very satisfying. My starting point was this excellent recipe from Michael of Herbivoracious. It’s a lovely side, which I’ve coupled with dhal and other beany things. However, as I mentioned, at the moment I’m cooking for one and not in the …

Read more 17 August, 2011

Posted by kathryn in Grains, Legumes, Vegetables, Autumn, Winter and Recipes

I made a wonderful dinner last week – polenta covered with greens and chickpeas and then topped with tahini sauce. It was an experiment, and I wasn’t actually expecting it to be as beautiful as it actually was. I have a small polenta fixation, but I rarely cook it as you seem to need so much fat and dairy in order to make the stuff tasty. My normal method uses milk, butter and cheese, so I’ve been wanting to …

Read more 30 May, 2011

Posted by kathryn in Vegan, Vegetables, Soups and Winter

Down here in the Southern hemisphere we’re moving into winter. In this weather I find myself wanting soup a lot. Whereas in summer my regular lunch is a big bowl of salad, in winter I’m more likely to have a big bowl of soup. I’m still having plenty of vegetables and something which fills me up, but soup is so warm and comforting. A few years back I invested in a good thermos flask, which means I can take …

Read more 06 June, 2011

Posted by kathryn in Grains and Vegetables

After talking last week about different ways to make a healthier pasta meal I thought I’d post some recipe links, to give you some more ideas. # Broccoli, anchovy and herb pasta. Wendy from A Wee Bit of Cooking has some lovely pasta recipes on her site and this is one of my favourites. It’s an easy meal for one, which can be upscaled for more people. The addition of rosemary is particularly good. # *Radicchio, spinach and mushrooms …

Read more 14 September, 2011

Posted by kathryn in Vegetables and Easier eating

Today I have another guest post from Cindy, one half of Where’s the Beef?. This is part of an occasional series on Limes and Lycopene, around the theme of what makes it easier to eat well?. Cindy and Michael blog about vegetarian eating in Melbourne and their soy bomb recipe is wondrous. Anyway, over to Cindy. While I’ve been writing a food blog for over five years now and loving my veges for many years more, I think one …

Read more 14 January, 2012

Posted by kathryn in Blogging, Spring and Vegetables

I’ve been cooking a lot recently. For us, for clients, for cooking classes and also testing out new recipes for the next edition of An Honest Kitchen. It’s been thoroughly enjoyable work – interesting, rewarding, creative and very, very tasty. I’m excited about the new issue of An Honest Kitchen. We’re giving the magazine a fresh look, trying out some new things and focussing on making the cooking easy. As part of our process, I take photos during my …

Read more 16 November, 2011

Posted by kathryn in Breakfast, Vegan, Snacks, Summer, Vegetables, Winter and Baking

There haven’t been any Friday Quicklinks for ages, but I’ve spotted some good stuff on the ’net this week, so here goes: * The Great Muffin Makeover: Harvard School of Public Health have a great piece on making better-for-you muffins, as well as recipes and a comparison of their muffins vs coffee shop ones. * Chilli Kaffir Tamarind Tofu: Via @Ganga108 comes this delicious looking recipe for stir fried tofu marinated in chilli, kaffir limes and tamarind. I think …

Read more 20 January, 2012

Posted by kathryn in Vegetables and Easier eating

Over the last few weeks I feel like I’ve got my cooking mojo back. For a while it had disappeared. Meals seemed difficult and I couldn’t decide what to cook. My usual ability to make a meal from the cupboards just wasn’t working and I was finding it hard to get enthusiastic about cooking. This happens to me occasionally. While I usually spend a lot of time thinking about food, planning what we’re going to eat and cooking. Just sometimes …

Read more 09 May, 2012

Posted by kathryn in Vegetables

We’re a vegetable loving house. However even under my roof there are some vegetable dislikes. I am unenthusiastic about red cabbage and carrots, while R doesn’t like pumpkin, sweet potato and has a fervent hatred of parsley. However, apart from R and parsley, we both still eat and even enjoy red cabbage, carrots, pumpkin and sweet potato. What’s the secret? We’re not vegetable martyrs and are certainly not forcing down food we don’t enjoy. Instead I’ve found the trick …

Read more 28 August, 2012

Posted by kathryn in Breakfast and Vegetables

When I have time and there’s no bread in the house, I regularly make a version of the skirlie recipe on Sophie’s blog. It’s one of my favourite breakfasts and a lovely way of using oats which isn’t porridge. Plus it’s tasty and filling. I also like that there’s at least one serve of vegetables in there, I can top it with a poached egg and there’s enough flexibility in the recipe for me to boost it up in …

Read more 19 December, 2012

Posted by kathryn in Vegetables, Eggs and Recipes

I have made this tart three times over the last few weeks. It is so very good. I first put it together for our New Year’s Eve picnic at Coogee Beach. The second time was for a film night at a friend’s house, where we all had to bring a plate. The final one I made . . . because I’d enjoyed the other two so much and there’s a big piece currently sitting in my fridge, ready to …

Read more 15 January, 2013

Posted by kathryn in Vegetables and Easier eating

Today I have a guest post and recipe from Australian food blogger, Virtual Cookery School teacher and now cookbook author, Jules Clancy. Jules is the writer behind the Stonesoup blog. I’ve long been a fan of her sensible approach to eating well and, in particular, her creative and tasty salad recipes. Over to Jules. Like the lovely Kathryn, I’m a big believer in the health benefits of eating as many vegetables as possible. And as a Limes & Lycopene …

Read more 25 March, 2013

Posted by kathryn in Cooking and Vegetables

A question from a reader today, Melanie emailed me to ask: bq. I microwave a bowl of raw broccoli, cauliflower and Brussels sprouts almost everyday for dinner, will the ’waves from the microwave destroy all the nutrients in the veggies? There are three main factors which affect the nutrient content of cooked vegetables – time, temperature and the amount of water used. The greater the quantity of each of these, the greater the nutrient loss. Which means that boiling vegetables …

Read more 10 April, 2013