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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 …

Wicked Asian Spiced Chicken

This super quick and mega tasty marinade on this chicken I completely made up on the spot, with what I had in the fridge and cupboard. It was such a success with my family and so yummy, I thought I had to just share it with you. In fact, this chicken was destined to be made into a whole other dish, ( I menu plan!) but on getting closer to cooking time, I changed my mind and decided to cut up the whole chicken I had into 10 pieces and whip up a marinade using what herbs I had and a few spices from the pantry. The best part was, it took less than 5 minutes to whip up the marinade, then approx. 30-40 minutes to cook the chicken in a hot oven. While the chicken was cooking, I then whipped up a quick fried rice with some leftover brown rice that was in the fridge and some chopped up veggies. Winning!! I like to call this my Wicked Asian Spiced Chicken. I hope you …

Satay Sauce- Super easy and quick!

Satay Sauce is such a versatile and healthy sauce, that can be served along any protein or used as a dip. For so long, in the ‘health world’, fats where demonised and yes, there are still folks out there professing the fat is bad myth- yes there are of course some bad fats, but not all fats are bad, in fact a lack of good ones in our diets can be really negative for overall health. I’m not going to get into a list of all the good and bad fats here, and how the low fat era only saw an increase of sugar, artificial sweeteners and salt in our products ( fat = flavour, so if removed from a food/product, flavour has to be replaced and this is what it’s replaced with!)  as this is all about the wonderful and tasty Asian sauce of satay. This recipe is so simple and can be whipped up in minutes. I served it with turmeric chicken skewers, stir fry veggies and a little rice, but it can be easily served along side, beef, pork, prawns, tofu or even …

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 …

Stir Fry Sauce- fullproof!

This very simple stir fry sauce is my go to and never fails. Use it a base sauce for any stir fry. Use it on any protein, chicken, beef, pork, tofu whatever you like. I love it on steamed fish, or a marinade base. Add some different herbs, like coriander or Thai basil. You can even use it a base for a Asian style soup. serve with noodles or rice- it’s so versatile and a great sauce that has never let me down, nor received any complaints. The best part is, it takes only 2 minutes to whip up, can be stored in a jar in the fridge and keep for approximately 5-7 days in the fridge.   Stir Fry Sauce- Fullproof! Print Recipe This simple & quick versatile stir fry sauce can be whipped up in minutes and used on any stir fry- adds some Asian herbs to boost up the flavour and nutritional profile. It has never received a complaint, yet!! CourseMain Dish Cuisineasian Servings Prep Time 4 People 2 minutes Servings Prep Time 4 People 2 minutes Stir …

Fish Cakes

  Even the kids will love these fish cakes, and you can throw in some sneaky veggies they won’t even know about 😉 (If they’re really fussy, you can use chicken, turkey or pork mince.) Very simple, quick, delish, nutrish!     Fish Cakes Print Recipe CourseMain Dish Cuisineasian Servings Prep Time 12 fish cakes 10 minutes Cook Time Passive Time 15 minutes 5 minutes Servings Prep Time 12 fish cakes 10 minutes Cook Time Passive Time 15 minutes 5 minutes Fish Cakes Print Recipe CourseMain Dish Cuisineasian Servings Prep Time 12 fish cakes 10 minutes Cook Time Passive Time 15 minutes 5 minutes Servings Prep Time 12 fish cakes 10 minutes Cook Time Passive Time 15 minutes 5 minutes Ingredients 500 grams fish (can substitute with minced meat) 2 cloves garlic 1 cm ginger 1/2 tsp ground turmeric 1 handful spinach leaves (can substitute with broccoli) 2 tsp fish sauce 3 tbsp coconut cream lettuce leaves cucumber avocado coriander lime juice sweet chili sauce Servings: fish cakes Instructions Preheat your oven to 180C and lightly …