Someone mentioned to me the other day that people expect vegan desserts to be healthy. I loved that vegan has the healthy reputation and that actually had me thinking of all the unhealthy vegan things I have had, like croissants, Victorian sponge, wedding cake with a sugary butter icing, lamingtons and the list goes on and on.
Vegan doesn’t have to be healthy and then it can also be super healthy. The vast majority of what I cook is wholefoods so it is healthy.
Not always healthy but healthier than the non plant-based version
I had my whole weekend’s meals planned out and then I wanted to add another recipe in the mix. I felt like a spicy soup recipe, with a few things from my garden.
No spice, the recipe is still sensational
Don’t leave now thinking ‘oh I don’t like spice I am not going to make this’. Like all my recipes, everything is possible, and this recipe works just as well without spice. Just leave the chilli out and use sauerkraut instead of kimchi.
If you are raising your children on a plant based/vegan diet or your children have told you they don’t want to eat animals anymore or you have a toddler and you want to ensure they eat well and the food you include in their diet meets all their nutritional needs then send me an email as I am presently working on a fact sheet for ‘Food for Toddlers and Children’ and I will put you on the wait list and send it out to you as soon as it is completed.
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It is so difficult to believe that I am writing about Christmas again. The year has been long and fast all at the same time. What do you do for Christmas? If you have been following my blog for a long time you will see that I have been through many phases at Christmas. It was only last year that I decided to really embrace Christmas. To be honest, for me as an adult Christmas has often been quite lonely and, when I could, I chose to work on Christmas day. It feels good now, embracing it and making sure I do something special.
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Resistance starch has had lots of attention of late and rightly so. Resistance starch is starch from food that does not get digested in the upper gastrointestinal tract (small intestine) it skips digestion and makes its way to the large intestine where it is broken down by resistant bacteria and then fermented providing good bacteria for the gut micro biome. A good micro biome boosts our immune system and prevents us from catching diseases including cancer and also protects us from getting type 2 diabetes.
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Do you know if you are you getting enough zinc in your diet? Our bodies are dependent on the mineral zinc for body growth and development and zinc is especially important for the nervous and reproductive systems and of course the immune system. The body does not store a pool of zinc so it is essential that we have a daily intake of zinc. As many are worried about borders opening up in Australia and the possibility of catching any viruses going around it is important to stay diligent with ensuring you are absorbing enough zinc each day.
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Do you add oil to your pasta cooking water? Have you been told it prevents your pasta sticking together/ I stopped adding oil to my pasta water more than a decade ago because my pasta never stuck together whether I had oil in the water or not and I just thought it was a waste of oil.
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I hope all is well in your world. What a tough time it is worldwide. Thanks to those people who wrote to me last week to let me know how you are. It was lovely to read how people are nourishing themselves during this time and for me to make recipe suggestions to those who are struggling. Feel free to write anytime.
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Wow, that week went fast. How are you all? Would love to hear from you. Please do feel free to write.
Last week I had more time on my hands than normal as a few of my cooking and nutrition sessions got postponed due to COVID restrictions. This gave me the opportunity to develop some really delicious recipes and the one I bring you this week is one of them.
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What recipe would you like to nail once and for all. Here’s mine. It feels good!
Pad Thai
What recipe do you hope to nail? What recipe do you keep trying but it isn’t completely right? Pad Thai was my one recipe I needed to nail and recently did it. Congrats are in order. In the past I had made Pad Thai but it never quite made the bar that I was comparing it to until last week.
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This is the first blog post for 2021 and I wish you all a happy new year and for those who didn’t receive the newsletter last week I have a super duper new years special on the online course. Check below for details. The course has no time limit so you may want to make the most of the cheap price even if you can’t start it straight away.
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After the naughty but decadent recipe I shared with you last week I thought a healthy recipe was in store for this week. It’s week one in my schedule of blog posts which means book review week and while this warm winter salad doesn’t feature in any particular book (my own creation) I feel I was inspired by Hetty Mckinnon’s book Family. It is not a vegan cook book but well worth a mention.
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How are you? Did you miss me? I took a two week break from writing blogs to try and catch up and have plenty of recipes for you in the upcoming weeks. Hope you didn’t miss the recipes too much.
This week I am showcasing Bok Choy as the seasonal vegetable for the month. Right now where I live Bok Choy is in season and the bunches are beautiful. While the protein content of Bok Choy is actually very low it does contain a wonderful amount of other nutrients making it a super healthy vegetable to add to your diet.
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Wow what a week. How has it been for you? How are you? I really would love to know how you are all coping with the COVID -19 ‘pandemic.’ Thank you to everyone who wrote to me after the last newsletter. I so appreciate it. Also feel free to write with any questions you may have around cooking. I have plenty of time right now.
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Who has never had Tuna Mornay? Am I the only Australian who has never tried it? When I was growing up friends used to talk about eating it for dinner but I had never had it until last month. Yahoooo I am no longer a Tuna Mornay virgin. Well it wasn’t actually tuna I had, I would have been sick if it had been. It was a mornay made with jackfruit, chickpeas, peas and broccoli and it was delicious.
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Following on from sprouting for the Raw Course I facilitated ten days ago I cooked quite a few dishes with the sprouted mung beans. This curry is a true winner. The sprouted mung beans add such a different dimension to a curry.
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