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Brown Rice Salad- Japanese Inspired

This Japanese Inspired Salad was invented purely out of me needing to use up some cooked brown rice I had in the fridge and the need to eat something light and vegetarian for lunch! Its funny how reheating or cooking with rice that has been cooked, then cooled in the fridge for a while was somehow seen as dangerous. There is now a huge amount of science gathering in the field of gut health and one of things they have discovered is the importance of resistance starch, to feed your gut microbiome. “Resistant starch promotes gut health by feeding the ‘good bacteria’ that live in our large bowel. These bacteria are sometimes called our microbiome. They can use resistant starch as food because it resists digestion in our small intestine, and moves on to the large bowel. When the good bacteria in the large bowel ferment resistant starch, they make short chain fatty acids. One of these, called butyrate, supplies energy to the cells lining the large intestine (colonocytes), promoting their wellbeing. ” – CSIRO …

Honey Roasted Carrot and Parsnip Salad

The weather is still a little dreary and cold  here in southern Australia, but it doesn’t mean we can’t have salads. Salads are a dish that can be served warm or cold, as a side or in this case, can easily be the main event. I am such a huge fan of making ‘plant food’ the centre of any meal. For so long, the meat or protein component of a meal has been the centre piece and the poor old salad or vegetable component, delegated to a side dish. I made this dish recently for some friends who came for lunch. This warming salad was the centre piece and was served with a side of roast chicken pieces. It does have chickpeas in the dish, along with goats feta, so it’s ‘hearty’ enough to be served on its own or to vegetarians. The best part of this dish, is its simple, very tasty, reasonable quick and very nutritious. One to serve at any dinner, lunch, BBQ, brunch, or simply mid week meal for the family. …

Zuchini and Corn Fritters

On a Wednesday night, my daughter goes to netball training. As a busy mum, I share the responsibility of getting her and her friends to and from training with another other busy mum. Its what all busy mum’s should do…share the load! On one particular night after training, I bought back my daughters friends to have dinner. These zucchini and corn fritters where what I served as one of the girls is vegetarian. And what a hit they where. I promised the girls I would give their mum the recipe, so here it is! ( OK, I might be about 9 months slow in getting it to you, Amy and Kate….oops, sorry. Better late than never!!) I often cook up fritters on a night when I need to use up bits and pieces of vegetables. Going meatless at least one night a week is not only good for the body but the environment as well. These fritters require little effort and as I often do and suggest, make a large batch and have them in …

Leftover Quick Chicken Curry

Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the table, and in my book, that’s a winner, winner, chicken dinner! This curry cuts down on some of the steps and time to making a curry, as well as the number of spices.   Leftover Quick Chicken Curry Print Recipe Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the table, and in my book, that’s a winner, winner, chicken dinner!! CourseDinner, Lunch, Main Dish CuisineIndian Servings 4 People Cook Time 20 minutes Servings 4 People Cook Time 20 minutes Leftover Quick Chicken Curry Print Recipe Using your leftover roast chicken can provide you with a quick meal on another night. And this quick curry is no exception. It will take you 20 minutes to get this on the …

Lemony Tuna and Cannellini Dip

I recently had some girlfriends over for a little get together of ‘shits and giggles’! Don’t you just love it when you have an impromptu gathering of a few girlfriends, where you have a few nibbles to snack on, a bottle of bubbles and lots of chatter and laughs? Well, as I said, it was impromptu and I had a short time frame to whip something on a platter for us to nibble on. I had some leftover sushi from lunch, chopped up some veggie sticks, some rice crackers and always a jar of olives in the fridge. I quickly looked in the cupboard, saw a time of tuna, a tin of cannellini beans and thought “I know, some lemony tuna and cannellini dip!”. This dip takes moments to whip up and uses ingredients you usually have in your pantry/fridge. Not only is it great for a dip to serve on a platter but you can also serve it as a sandwich/wrap filling on the side of a salad for a quick lunch to take …

Vietnamese Chicken & Vermicelli Noodle Salad

I love a good salad, one that can be whipped up quickly with lovely fresh ingredients, that can feed a crowd, large or small, with little effort and also using up leftover Roast Chicken I always seem to have in my fridge. This recipe is without doubt, ticking all these boxes. Surprise, surprise, I had half a roast chicken in the fridge tonight, left from a couple of nights before, along with half a bunch of coriander and thought…. Mmm, Vietnamese chicken salad! Now I’m not saying I had all the ingredients in my fridge, I did quickly dash out to the supermarket and grab a few extra ingredients, but you could easily use, bits and pieces you already have. So improvise if need be. I like to use the mung bean thread vermicelli noodles, as I like the texture, but thin rice noodles could be used if you can’t find the bean thread variety at an Asian grocer or supermarket ( look in the Asian section of your supermarket). I always have a couple of packets in the cupboard, ready to …

Immune Boosting Noodle Soup

It’s now March and even though here in Melbourne, Australia, its Autumn time and the weather should be cooling down, but not this year, it’s still mostly hot, with the odd cool day or humid day. One thing I do know is, when the weather is a little crazy, often its a breeding ground for virus’s and we get challenges with sniffles and colds, which has been the case in my household a couple of weeks ago. When this happens, I like to get some homemade chicken broth out of the freezer, some medicinal herbs and spices and whip up a big batch of my immune boosting soup. Bone broths have been used in traditional cultures for centuries, not only for it’s immune boosting but many other medicinal purposes.  You can find out more here if you like? The other medicinal properties I have used in this soup are garlic, ginger, lemongrass, chilli, turmeric and miso paste. The later being optional. Garlic- is known to boost the function of the immune system. One large 12-week study …

Moroccan Lamb Shank and Chickpea Soup

I had a very hectic weekend. I work every Saturday in my busy hairdressing salon and on Sunday, my Daughter and I had a girls day out. It was her early birthday present. We caught the bus into the city, did a little shopping, had lunch in at the Melbourne Emporium, then went to see Matilda the Musical and then a train ride home. A fun day out for an almost 9 year old! It was also a very wet, cold miserable winters weekend in Melbourne, so before we left on Sunday morning to go on our outing, I popped into the slow cooker some lamb shanks and more, tuned it on and to greet us when we came in the door  at 5 pm all damp, cold and exhausted was the aromatic smells of a comforting warming soup. There is something quite special when you been out and about all day, its dark and chilly, your damp from the misty rain and tired after walking and adventuring in the city ( or whatever you have …

Mushroom and Kale Omelette

As Autumn is now upon us in Australia, we now start to see our produce in our stores and gardens change. I went to one of my favourite markets the other day and they had this lovely selection of mushrooms. Swiss brown, shitake, oyster and good old field mushrooms. I couldn’t resist, so bought a few different varieties and have been cooking with them the last few days. One was a simple garlic, mushroom and cream pasta dish. So simple and very delish. I love the earthiness of mushrooms and like all produce, when in season, they are tasting at their best. Have you ever cook mushrooms outside of the normal growing season? Quite bland and tasteless! This simple dish can be cooked up for a breakfast, lunch or lazy dinner if you like.  Very few ingredients and takes such little time. Different varieties of mushrooms offer different nutritional benefits, Vitamin D being one of them but many varieties contain selenium. Oyster mushrooms contain iron ,crimini and portabello contain antioxidants in the same amount as capsicum. Most contain a good …