My Trio Colour Salad might sound too simple but it is elegant and very tasty. I also love this salad because:
- It’s convenient. The root vegetables can be stored very well, unlike the greens that you need to buy on a day. I use them raw in this salad so it is very quick to prepare.
- It’s excellent for weight management. These root vegetables are packed with nutrients, also are high in fibre that help to keep you feeling full longer and are also low in calories.
- It’s a healing salad. They reduce chronic inflammation due to Choline nutrient.
- It’s very healthy. Beets contain an antioxidant called Alpha-Lipoic acid, which has been shown to lower glucose levels and increase insulin sensitivity.
- It’s beneficial for your health. Carrot is a unique source of vitamin A.
You will need this Strip Slicer
Beetroots are so good that the greens do get ignored very often. If you buy new season beetroots with greens, don’t throw the leaves away, they have a higher nutritional value than the beetroot itself. You can use them as you would use spinach.
Beet greens supply good amounts of protein, phosphorus, zinc, vitamin B6, magnesium, potassium, copper, vitamins A, C and K, calcium, and even have a higher iron content than spinach. These leaves are also a great source of fiber and are packed with antioxidants.
Nectarines, plums and peaches are in abundance this month. If you have a nectarine tree, for example, and you harvested buckets of nectarines, try to dry them. Then use dried nectarines throughout the year to add something unique to your recipes.
Add nectarines to your tagine while making goat or lamb along with the other spices and fruits from your recipe. If you are making veal in a creamy sauce you can try adding the dried nectarine instead of mushrooms. You can also soak the dried nectarines in boiling water to make a flavoured water, let it cool down and refrigerate before drinking. Finally, another option is to add a few pieces to your herbal tea when making a gourmet tea in a pot.
Nectarines (not very ripe)
*Optional: apple cider vinegar
Beautiful apricots are now ripe and sweet across Australia. This simple delicious addition to your cheese board is full of Christmas spirit. This paste is prepared with raw apricots and takes only 10 minutes.
500g apricots, ripe and sweet
1/8 cup semisweet or sweet white wine
1g agar (European, fine quality)
* Fine mesh sifter drum, silicone spatula, 170ml wide jar.
We love Australian mangoes. During the peak of the mango season, we can buy them in boxes and at a very affordable price.
This recipe is so simple and so yummy! And I think it is a perfect guilt free dessert for a hot summer because it is sugar and dairy free. Enjoy.
2 large mangoes (very ripe)
250ml light coconut cream
No wonder this long winter 2015 in Melbourne feels unusually cold. They say it is the coldest winter in 25 years, and I say it is long enough to exhaust all ideas for various soups. If you are one of us who might be feeling a desire for a simple and comforting soup, here I am again with the quick and simple delicious recipe where you will need only ordinary ingredients. Also, kids love it!
Barley vs Oats
Barley and oats have a range of healthy cholesterol-lowering properties as was discussed in the Barley Risotto post. There is an important difference between barley and oats, it is that the oats are gluten free. Oats are gaining increasing scientific and public interest for their potential antioxidant-associated health benefits as well as anti-inflammatory compounds.
If you cook porridge in the morning, use the ones that take longer to cook. Also you could buy oat bran (an excellent source of fibre) separately and add some to the breakfast or smoothies. Oats are rich in folate but the folate content is the highest in the whole oat.
If you have an unexpected guest and your guest happened to be a vegan, I have a recipe for you that is quick (will take less than 30 minutes), simple (no experience or skills required) and healthy (no sugar, no gluten, no bad fat). My non-vegan degustators got excited too!