I tried to come up with a clever name for these crackers, but the only word that kept coming to mind was “delicious”! They truly are delicious - with cheese, hummus, cottage cheese, tomato, in fact with anything that you would normally put on a cracker. Better still, they are delicious by themselves!
Those of you who are gluten free will know how hard it is to find good, crunchy, high fibre crackers – well these fit the bill perfectly. The recipe is an adaptation of a recipe given to me by a friend – her recipe used wholemeal flour (220g) instead of the 3 gluten free flours + psyllium that I used. The recipe makes a large container full – good to have ready to go in the pantry. If they soften simply dry off in the oven.
If I were to ask you what is the main driver of your food choice, my bet is it would be TASTE. Even within budget constraints, our taste buds win when it comes to food choice – whether foods look after health and weight is barely a consideration. For most of us, the true purpose of eating and the reasons we eat are poles apart. Continue reading
My philosophy for food is that it should taste delicious while looking after health and weight at the same time. These bite sized morsels fit the bill perfectly. Deliciously sweet and chewy, they are the perfect sweet treat if you care about what you put into your mouth. My husband thought they looked like budgie seed, hence the name!
Makes 12 bars or 24 bite sized chunks.
Time to make 10 minutes
I discovered this recipe while doing a photo shoot for a NZ Beef and Lamb brochure. The recipe did not grab me at first glance but having made it, it is now one of my favourite meals. It is like a kiwi roast but much simpler. There are heaps of variations on the theme also. I often replace the stock with a tin of crushed tomatoes mixed with 2 tablespoons of balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon mustard and some chopped rosemary. Wonderfully easy and great comfort food!
Time to make 2 1/2 – 3 hours
While I like to think that the recipes on this blog are “my own”, rarely is this truly the case. Recipes travel like all good ideas – and as they do so they are moulded, shaped and altered to suit the needs of the user. Like most cooks, I get ideas from other recipes and dishes sampled, then I add my spin to it. This recipe has none of “my spin” however – it comes directly from my favourite food blog “Not quite Nigella”! With no wheat, eggs or dairy, it also can be used almost universally – always a bonus in this increasingly food conscious world. Above all, it is absolutely delicious. Serve as is or toasted, with anything you would normally have with bread, Thanks Not quite Nigella – this is now a staple in my household!
Time to make: 25 minutes preparation + 35 minutes cooking
Makes: 1 medium loaf
Broccoli and other members of the cruciferous vegetable family (cauliflower, brussels sprouts and cabbage) have been getting alot of attention recently. The reason for this lies in a substance these vegetables contain – sulforaphane. Sulforafane has been shown to demonstrate anti-cancer properties, particularly in concentrated amounts. As well, cruciferous vegetables provide useful quantities of vitamin C and vitamin K, good reasons alone to eat them. The recipe below is based on a Jamie Oliver recipe but with a reduced fat content. It combines cauliflower and broccoli together in one delicious dish. Cancer protection was never so tasty!
Cauliflower and broccoli cheese
Serves 4 as a main course or 6-8 as a side dish
Time to prepare: 70 minutes
Pumpkin, feta and spinach fritters with tomato and raisin sauce
The salty tang of feta is beautifully balanced by the sweet and sour sauce.
Great when you have left-over pumpkin. For a gluten free version replace self-raising flour with brown rice flour and 1 teaspoon baking powder.
Time to make 30 minutes
Sang Choy Bow
The different textures and the contrast of hot mix in cold crisp lettuce cups adds to the zing of this deliciously vibrant dish – a perfect meal for Spring!
Time to make: 40 minutes
Having just attended a food addiction symposium, the evidence says YES, food addiction is alive and kicking. In fact it is believed amongst experts that over 50% of obese people have a food addiction and that sugar is at least as addictive as coccaine! Food addicts spoke out at the symposium, reporting lives dominated by an insatiable drive to eat and stating how relieved they were to realise they are not alone in their plight and that their overeating is not gluttony (as many believe) but a valid addiction. There are still many non-believers however – their view is that since we have to eat to live, food cannot be considered an addictive substance. But they only need to look at the way our food supply has changed over the past 50 years – real foods like fruit, vegetables etc increasingly sidelined by products that simulate food; products that are manufactured and would never exist naturally. “Foods” with hyperpalatable combinations of sugar, fat and salt are carefully engineered to hijack the brain in a way that overrides willpower, judgement and personal responsibility and it is these “foods” that are the key culprits when it comes to addiction.
Dr Doug Sellman, an expert in addiction says that “behind every addiction is an engineered moreish product” Think alcohol, tobacco and soft drinks and you can see what he means. And what is behind engineered moreish products….big companies driven by profit! Continue reading
Lamb and coconut curry
This slow cooked dish is a meal in itself – its easy too, just throw all the ingredients in the slow cooker and let it go. Perfect for cold winter evenings and delicious reheated the next day.
Time to make: 6 hours slow cooking