Cooking up a Blog

For the updates on low calorie vegetarian recipes, product reviews, and some other foody comments

Jul 23, 2008, Moving

I'm moving to another host which involves a little bit of restructuring. This may mean there'll be nothing to see when you visit during this time.

The move means the site will change to a cut down version of what's here currently.

Apologies to my loyal readers for not posting out any newsletters. I hope that the new format will give you updates without the need for newsletters. Another reason for the lack of newsletters is that I've been concentrating on a new site due to launch in a couple of weeks.

More news on this soon.

Jul 6, 2008, The Flavours of Fennel

There are some vegetables that are really versatile and fennel is one of them - use them in salads, braise, roast or grill them.

Fennel is typically in season from autumn to spring. One of my favourite recipes is one I learnt from my Finnish relative. Fennel salad with slices of orange and black olives - thinly slice the fennel and oranges and toss together with the olives and olive oil. Chop the soft green tops off the fennel and sprinkle over the salad.

A favourite way to cook fennel is to fry it in oil - quick and easy - serve as a side dish.

For a recipe with braised fennel please click the link below.

Jun 28, 2008, Food prices impact on eating

Prices for food are on the increase. Some things are getting too expensive to buy. My recommendation is to have meals with lots of legumes - lentils, chickpeas, dal - and vegetables that are in season.

To create variety, alternate between different types of grain - rice, pasta, orzo (barley), cous cous. Or even mashed potatoes with curry instead of rice.

With salads try something different such as cucumber raita - a simple dish with grated cucumber in yoghurt. Or with main meals try Kashmiri apple chutney. See these recipes via the link below.

Jun 9, 2008, What's in your Milk?

I found a very interesting article about milk in a magazine called Conscious Living. Apparently there are 2 types of milk, A1 and A2. A1 is the most common milk, while A2 originated thousands of years ago.

The difference between these two is the protein according to Keith Woodford who wrote Devil in the Milk: Illness, Health and Politics. He suggests that A2 is better for us.

While researching this I came across a producer of A2 milk who claimed that they don't add permeate to the milk. Some companies add this to milk making it thinner.

Permeate results from processing milk where the milk proteins and fat have been removed. Presumably adding permeate dilutes the proteins leaving us with a reduced quality of milk. However, processors say they add it according to regulations.

Even something as simple as milk is tampered with.

May 23, 2008, Asparagus

I was overseas recently spending time in northern Italy and Berlin. I was surprised over the number of dishes containing asparagus and about the kind of asparagus. Well it is spring in the northern hemisphere!

At a food festival near Udine, in north eastern Italy, we enjoyed potato gnocchi with a cream of asparagus sauce. This was made with white asparagus, which is quite a large type of asparagus that we don’t see much of in Australia.

Then in Berlin I had a potato and asparagus gratin, while my daughter enjoyed Weiner Schnitzel with white asparagus and potato. All very delicious.

Because of the frequently of asparagus, one of the first words we learnt in German was Spargel (asparagus); we already knew it was asparagi in Italian.

Asparagus is very versatile. My favourite way of preparing it is to blanch it for a minute or so and serve with something salty such as grilled haloumi cheese, or simply sprinkle with a touch of salt and a little olive oil.

For other salad ideas, click on the link below.

Apr 20, 2008, Spice in your Life

I read an interesting statistic about the amount of tumeric people consume in India - an average of around 3 teaspoons per day! I had only 1 teaspoon in the dal recipe given in the previous post.

However tumeric has medicinal properties which may be why bowel cancer is less common in India compared to other countries. It is not just tumeric. Many other spices commonly used in Indian cooking have medicinal properties.

Spices containing antioxidants include tumeric, cloves, cinnamon, cayenne pepper. Those for the respiratory system include aniseed, ginger, cayenne pepper, chilli and cinnamon. Spices for indigestion are aniseed, cardamom, cinnamon, fennel, fenugreek, nutmeg and ginger.

Try this recipe using digestive, respiratory, and antioxidant spices. Add half a teaspoon of tumeric, one cinnamon stick, 4 cardamom pods to 1 cup of basmati rice and 1 and half cups of water. Cook on low heat until the water is absorbed.

For more information about spices, click on the link below.

Apr 12, 2008, How to make a good dal

This mung dal recipe from Javnavi (an ayurvedic cook) consists of vegetables, spices and dal and is just the thing for a feel-good meal.

You can use split mung dal or channa dal which is soaked for a minimum of 5 hours before cooking.

Cook dal first

1 cup split mung dal (or channa dal), 6 cups water, 1 tsp ground or fresh tumeric

Rinse dal and soak. Change water and bring to a boil with 6 cups of water. Leave to simmer and prepare 1 and half cup of vegetables (cut to about half inch pieces). I use potatoes and sweet potates.

Add the vegetables

When the dal is nearly ready, add the vegetables. Cook until ready and turn off the heat.

Prepare the spices

1-2 tbs ghee or oil, 1-2 tbs of freshly grated ginger, ¾ tsp black mustard seeds, ¾ tsp cumin seeds, ground, 1 tsp coriander seeds, ground, ¼ tsp asafoetida, 1 tsp salt, 1 tsp lemon juice, large handful of fresh coriander (cilantro), finely chopped

Cook the spices

Heat ghee or oil in a small pan on medium heat. Add mustard seeds. When they turn grey and pop, add ginger and cook until it beomes less opaque. Add ground spices and cook until they turn lighter. Lastly add the asafoetida and cook for 1-2 seconds. If using tomatoes in the dal, this is when to add them and cook until thickened.

Add spices to dal

Add the spice mixture to the dal. Then add the salt, lemon juice and coriander and stir well. Leave for around 5 minutes to allow the flavours to blend.

Tip: If cooking for later or if there's likely to be leftovers, leave out the lemon juice and coriander from the unused portion. Add these before serving.

Another tip: During the week, when there is less time, soak dal overnight, and cook the next morning for 10 minutes then turn off the heat. When you return home the dal should be cooked. Then all you need do is add the vegetables and spices. This method of cooking the dal for 10 minutes before leaving for work is good for other legumes.

For other Indian style starters, click on the link below.

Apr 6, 2008, Quick Cous Cous Meals

I've discovered Ainsley Harriott's range of Cous Cous products that come in a variety of flavours: Moroccan, Citrus, Tomato, Spice; and without artificial flavours, colours or preservatives.

The beauty of these is that they are very quick. Simply pour boiling water over the cous cous and leave for a few minutes. I add chickpeas or other beans and a big handful of rocket, parsley or other herbs for a delicious meal.

There are recipe suggestions on the packets. Great for lunches at work, and for something quick in the evening.

For a more time consuming but wonderful cous cous dish click on the link below.

Mar 23, 2008, World Food on SBS

One of my favourite food programs is Food Safari on SBS TV. Each time I watch the program, I'm motivated to try out the recipes or find the nearest restaurant serving the enticing dishes.

The show is dedicated to food and recipes from around the world. The presenter conducts food safari trips in various places, such as Sydney, where she takes you to suburbs you've never heard of to glimpse and try food and dishes. See Gourmet Safaris for trips to Vietnam and Greece.

Last week the program was on food of Portugal - I have to say that there weren't many vegetarian dishes featured, but the corn bread (Broa) is worth trying. Made from polenta, rye flour and semolina this delicious and nourishing looking bread has a variety of uses. See the recipe at the link below.

Mar 9, 2008, Why eat organic garlic?

I was researching information about garlic and found just how much chemical treatment it is given. What's even worse is what happens to it when imported into countries like Australia.

Chemicals are used to stop garlic from sprouting, to whiten garlic, and to kill insects and plant matter.

Growth inhibitors made from hormones or chemicals are used to stop sprouting and to enhance shelf life. Garlic is whitened using chlorine or a combination of sulphur and ash.

All garlic coming into Australia is fumigated with methyl bromide. Methyl bromide is a potent chemical used as an insecticide, fungicide and herbicide.

It is an ozone depleting substance and has been banned although exceptions have been given to certain industries in some countries.

The message is to eat organic garlic to get the health benefits of this wonderful food. For some recipes using garlic, please click on the link below.

Feb 13, 2008, Avoid Unfermented Soy Products

I have heard rumblings about the dangers of some soy products for a couple of years but I didn't take that much notice as I'm not a fan of tofu or soy milk.

However an article on NaturalNews.com has convinced me that we need to avoid unfermented soy products. There are just too many health issues - thyroid, endocrine, pancreatic among others - that are serious enough to warrant avoiding unfermented soy completely.

Unfermented soy includes soy milk, tofu, soy protein powders and meat alternatives.

Fermented soy includes miso, tempeh, soy sauce or tamari - this is all good for us.

I've removed the recipe I had for Tofu Burgers. Let me know if I've missed any others. To see the article on NaturalNews go to the link below.

Jan 22, 2008, Cooking from the cupboard - pasta, pesto and beans

Having a cupboard with eating essentials helps to create quick, nutritious and yummy meals.

I think cans of cannellini (white beans), packets of various kinds of pasta (my favourites are spiralle, farfalle and penne), rice, pesto, tomato sauce (Barilla is my fav) and good black pepper and olive oil are great to keep stocked in the cupboard.

Not wanting to brave the crowded supermarket or drive to the fruit and veg shop, I looked in the cupboard for inspiration.

What I whipped up was a lovely dish of spiralle pasta (the twirly one) with pesto and cannellini beans tossed with olive oil, and ground pepper. You can add parmesan and some fresh parsley for additional tastiness.

For other pasta ideas try the link below.

Jan 9, 2008, Risotto and dehydrated vegetables

It is surprising how good dehydrated vegetables can turn out when you have to use them.

On the last night of my trip away I offered to make the risotto. Being partially qualified I thought, because of my links to Pavia, a town in northern Italy, a region where risotto is an art of subtlety.

I was a little unsure though when presented with the packaging of dehydrated vegies - onion, capsicum, peas and mushrooms.

Since I couldn't measure anything, I threw in the lot making sure that there was plenty of stock and that I didn't overcook the rice.

We ended up with two large pots full of very tasty risotto which went down well with the hungry walkers.

For a selection of rice dishes including risotto, click on the link below.

Jan 7, 2008, Cooking in the Rainforest

I spent 4 lovely nights over the new year in the Tarkine rainforest in Tasmania (a small island south east of Australia).

We were in tents, had a camp fire, a bush toilet, and a surprisingly efficient bush kitchen.

Rob, our guide, cooked us great healthy vegetarian meals - spelt pasta with pesto and sundried tomatoes, cous cous with mexican beans, dhal, laksa, noodles.

For lunches we had flat rice bread which we used to wrap grated beetroot and carrot, sliced cucumber and capsicum, tomato relish, and pesto.

Snacks were an assortment of muesli bars some made with tahini, organic chocolate, and a mix of nuts, sunflower seeds and dried fruit.

I came out of the rainforest feeling cleansed mentally and physically.

For more information on the company that runs walks in the Tarkine, click on the link below.

Dec 22, 2007, Stuffed capsicums and marinated olives.

I had friends for lunch recently and decided to do something a little different from my regular dishes - marinated olives, and stuffed capsicums.

Surprisingly the stuffed capsicums are not difficult, just a little time consuming. I prepared them as well as the marinated olives a day before.

For the olives - a cup of green olives, 3 teaspoons of freshly ground coriander seeds, a few slices of lemon, juice of 1 lemon, 1 crushed garlic clove and about half a cup of olive oil. Combine ingredients and leave to marinate in the fridge for a day. They will keep for around a week.

I didn't find a recipe for the stuffed capsicums and so the amounts given here are very rough. 6 red and green small to medium capsicums, 1 cup rice, quarter cup of wild rice, half cup of red lentils, small packet of dried porcini mushrooms (soaked overnight in water), 1 grated carrot, 1 grated red onion, juice of 1 lemon, a little chilli, tomato paste, a handful of fresh herbs, some favourite spices, olive oil. 4 potatoes cut into wedges.

For party ideas, please click the link below.

I cooked the rice and lentils until about half cooked. Then combined all ingredients except olive oil and 1 and a half cups of water.

Cut the tops almost off the capsicums - leaving a hinge - and remove seeds and membranes. Stuff with mixture, and lay the capsicums up or down into an oven dish. Place potatoes around the capsicums. Pour over water and olive oil. Cook in a preheated 200C oven covered for about 1 1/4 and 1 1/2 hours.

The mixture can be varied and you can use it to stuff zucchini. Serve with salads and crusty sourdough.

Nov 18, 2007, A nourishing green dish of peas, green beans and broccoli

I've changed jobs and I'm having to drive a lot and be away from home during the week. This has put a lot of pressure on my I-love-cooking-every-night diet.

There have been incursions, I'm eating less fresh vegetables, but in the main I'm doing ok. However, last night I needed some nourishment and all I could think of was green.

I had some fresh green beans, and fresh rocket from the garden. I steamed the beans with broccoli, frozen broad beans and peas. Tossed these together with the rocket and olive oil.

While steaming, my basmati rice was cooking away and when that was cooked I mixed in some pesto and a little olive oil. (I love olive oil).

I sat down to dinner with my rice speckled with green and dish of greens. It was joy. JOY!

My other big news of the week, is that I've been accepted as a writer for NewsTarget - a great site I've talked about before. Look for my article coming out on red wine.

For other main menu ideas, click on the link below.

Oct 21, 2007, Bliss balls overcome that sluggish afternoon feeling

Last weekend I volunteered at the Yoga Expo in Sydney. The day was beautiful, the people were lovely and the stalls were great. The weekend was proceeded by a Yoga Challenge in the park, where people did 108 salute to the sun sequences to raise money. I have trouble doing 3 of these sequences at the moment.

I was selling drinks and bliss balls - we had carob, vanilla and date, as well as spirulina, flavours. There is a huge variety of recipes for bliss balls. Some have skim milk powder, others no dairy at all.

When I used to make them I made them with a mixture of tahini, honey, skim milk powder, sultanas and lots of coconut. And they worked wonders in the afternoons at work when I felt a little sleepy.

You could have a basic mixture of dried fruits, nuts and seeds and add a variety of extras such as tahini, vanilla, cinnamon, orange zest, carob powder or protein powder. Then cover in dessicated coconut. If the mixture is too thin add extra coconut or if its too thick, add a little juice or water.

For another bliss ball recipe idea, click on the link below.

Oct 13, 2007, A sundried tomato spread for sandwiches and snacks

Last weekend I made a tasty spread or dip which is great for sandwiches or to spread onto biscuits for snacks.

I had around a cup of semi sundried tomatoes which I needed to use. I soaked these in hot water for around ten minutes. Then popped them in the food processor with a little of the water and some olive oil. I added about 2 tablespoons of light Philadelphia cream cheese and half a cup of walnuts. I blended this mixture although not smooth - the walnuts were left in tiny pieces.

I took this to work and enjoyed on toasted rye bread. Highly recommended! Adjust the amounts to taste.

For other sandwich ideas, click the link below

Oct 1, 2007, Brunch

I had my neighbours over for brunch on the weekend and had a thoroughly enjoyable time. I made a tomato salsa with finely chopped capsicum, onion, lemon juice, chilli and coriander (cilantro) which went very nicely with papaya.

We also had lightly steamed asparagus, grilled haloumi (a fabulous cheese), mixed pan fried mushrooms with a mixture of herbs and a ricotta spinach tart.

I prepared the mushrooms and the ricotta spinach tart the night before so that I'd have less to do in the morning. For the tart I used about half a bunch of spinach which I lightly steamed. Then chopped the spinach and added to a bowl containing around 400g of ricotta and 4 eggs, a little grated parmesan and crushed garlic. I baked this in the oven 180C for around half an hour.

I love the tart - it's great for a range of meals accompanied with with a salad and crusty bread. For other breakfast/brunch/lunch ideas, click on the link below.

Sep 22, 2007, Raw food

I'm very keen to try out some of the raw food recipes. As I've discovered, raw food isn't just a plate of uncooked vegetables.

Using blenders, juicers, shredders, freezers, dehydrators, and heat under 40C an amazing array of snacks, sweets, main courses can be prepared.

Cooking destroys the enzymes that are necessary for digestion, and so in raw foods these enzymes are present and the foods are higher in nutrient value.

I'm particularly amazed at the Thai raw foods you can find via the link below.

Sep 9, 2007, Celery hearts and Rice pudding update

I had some friends over for dinner during the week and I had planned a salad using thinly sliced fennel and orange with black olives.

However there was less fennel than I thought, so I ended up making a salad with a mixture of fennel, green capsicum (bell pepper) and celery as well as the heart of the celery including the young leaves. I added a few drops of pumpkin oil, a sprinkle of apple cider vinegar and lemon juice. It was a refreshing salad - highly recommended!

I've been experimenting with oven baked rice pudding (see a previous post on the recipe) and found I can reduce or eliminate the sugar by adding prunes and cinnamon. My latest version is delicious and I love the fact that I can eat it for breakfast, as a snack or as a dessert. I'm sure other dried fruits such as apricots would be just as lovely.

For other salad ideas you may click on the link below

Aug 24, 2007, Healthy Eating

In between the times I was making sandwiches at the natural therapies and health expo, I managed to visit some of the stalls. There were some wonderful essentials oils, raw food products, healthy drinks, and herbal and vitamin products.

One stall caught my eye - here they were promoting healthy eating for children through activity books with recipes. The company producing these is called Turn Over a New Leaf.

They are concerned about the high rate of diabetes, obesity and heart disease, and are doing something about it. Yey!

The link below takes you to other healthy links.

Aug 21, 2007, Sandwiches and pesto

Last week I was making sandwiches at a natural therapies expo. We made three types: 1 with avocado and salad, another with fetta, roasted sweet potato and eggplant with baby spinach, and my favourite was pesto with roasted capsicum (bell peppers), eggplant, zucchini, sweet potato and lettuce.

Pesto is such a versatile sauce or spread. You can add it to pasta, rice; use it for sandwiches; place a little inside mushrooms and grill or wrap in baking paper and roast.

Here's a recipe:

Place basil leaves, garlic, pine nuts, parmesan and 2 tablespoons of olive oil into a food processor. Pulse in short bursts until the basil is finely chopped. With the motor running add the remaining olive oil. Place pesto into a bowl or jar and cover with a thin layer of olive oil to prevent browning.

For other basic recipes, check out the link below.

Aug 16, 2007, Coconut Rice Pudding

Last weekend I made a coconut rice pudding which I loved but which needed a bit too much attention - lots of stirring. So I was very happy when I found this simpler recipe by Bill Granger. The great thing about rice pudding is that they can be eaten hot or cold for dessert or breakfast.

Preheat oven to 160C. Lightly grease a 1.5L baking dish. Combine all ingredients in a dish and stir well. Cover with foil and place in the oven for 45 minutes or until thick and creamy.

Eat on its own or serve with stewed dried fruit or caramelised fruit such as peaches or pineapple.

The link below goes to a site about the benefits of coconut and also has some recipes.

Aug 6, 2007, Healthy Links

Healthy links are links to sites that promote vegetarian cooking, healthy living, organic info

Aug 6, 2007, Salad

I spoke to my brother-in-law who lives in Italy and he said it was very warm - 36C in the afternoon. Here on the other hand its average at around 18C in the middle of the day. Although we had a very warm day last week when the temperature went to 25C.

In warm temperatures I really enjoy eating salads. And cucumber salads are very cooling. Try grating a seeded cucumber and combining it with yoghurt, a little crushed garlic (optional), and fresh mint leaves. You could serve this as part of a mezze platter with freshly sliced carrot, celery and radish.

Or try a peasants salad - roughly chopped tomatoes, cucumbers, red onion, capsicum and day old crusty bread tossed in olive oil and vinegar/lemon juice.

You could add a little peppery taste to a dish of sliced cucumber by adding watercress, and sprinkling with mint.

For other salad ideas, please click on the link below.

Jul 23, 2007, Baked Ricotta and Spinach

I made this dish to serve hot, but was equally delicious served cold for lunch. Its very simple to make. I used 375g of ricotta, almost a bunch of spinach (cooked and squeezed of liquid, then finely chopped), 2 eggs, 1/2 a cup of parmesan, one clove of minced garlic, a little salt and freshly squeezed black pepper.

Preheat the oven to 170C. Mix together the ricotta and egg until well blended. Then add the remaining ingredients. Spoon into a round 4 cup pie dish lined with greased baking paper (I lightly sprayed olive oil onto the paper). Cook for approximately 50 minutes or until the centre is firm, turned golden and the top is slightly cracked.

You could also cook in a muffin tin for about half an hour.

When the baked ricotta has cooled a little upturn onto a plate. Serve with roasted vegetables or salad and bread.

The link below will take you to recipes for Frittata which are equally as easy to make and are great for light dinners, lunch or as an item for antipasto.

Jul 16, 2007, Broad bean dip

Broad beans are very nutritious and rich in protein. I usually have broad beans in the freezer as buying fresh is difficult. They can be eaten raw or cooked. I recently made a great salad using cooked broad beans with waxy potatoes and shallots. In the Mediterranean broad beans may be eaten with mint and cheeses, such as pecorino or fetta. I recently came across this recipe for a broad bean dip. I’ve modified it slightly.

• 450 g (1lb) broad beans (shelled or thawed)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 clove of garlic (crushed)
• juice of ½ lemon
• 2 tbs olive oil
• salt and pepper to taste

1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.
2. Place the beans and spices in a processor/liquidiser and blend for 30 seconds.
3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
4. Gradually stir in the oil a little at a time, until the desired thickness is reached.
5. Season to taste and serve with lebanese bread, crunchy slices of bread or lavash.

Jul 6, 2007, Vegetarian antipasto

The word antipasto comes from the Italian and means literally ‘before the meal’ and includes a huge variety of appetisers. It can be simple with chunks of parmesan, olives, olive oil, crusty bread, or very elaborate with beans, frittata, roasted capsicum and eggplant, etc.

The beauty of it, it that you select what ‘tastes’ you want. You have a small amount of the ‘tastes’ before enjoying the starter or main meal to follow.

It’s now quite common to have an antipasto platter as a main dish itself, and the appetisers on these have been influenced by similar platters from Greek, Turkish and Middle Eastern cuisines. You’ll see the word ‘mezes’. And from Spain you have tapas.

How to choose the ‘tastes’ for the antipasto? Always difficult. Look at what’s in season and start from there. Choose for colour - roasted red capsicums (bell peppers), green beans, fetta cheese or baby bocconcini, julienned carrots, celery, cucumber. Choose for variety – rice dish, polenta, crunchy bread and bread sticks, dips. For those into raw foods – antipasto is perfect.

Try this Chickpea with garlic recipe - it is very garlicy and peppery, so adjust to taste.

• 250g (½ lb) chickpeas
• 4 or more cloves of garlic (minced)
• 100ml (3fl oz) olive oil
• pinch chilli powder or freshly round black pepper

Soak chickpeas in water overnight. Cook in boiling water for at least an hour until tender, adding salt only when they start to soften. Drain well. Fry garlic in oil until golden, stir in chickpeas, chilli. Mix in well, heat through. Serve very hot. Also good cold.

For other ideas click on the link below.

Jun 26, 2007, Finger food for dinners or parties

I was invited to a friend's for dinner and she had prepared some interesting nibbles which we enjoyed with a lovely glass of rosé. My favourite was thinly sliced baguette size pieces of bread topped with a slice of cucumber, mint, fetta and olive (in that order). The combination of mint and fetta was a delight.

You could contrast this with slices of roasted capsicum or a sun-dried tomato salsa on similar baguette slices. The red, green and white colours of the two would be a feast for the eyes as well as for the appetite. For the sun-dried tomato salsa, click on the link below.

Jun 23, 2007, Quick Vegetarian Meals

At the supermarket last week I found some great instant soup and couscous packets by Ainsley Harriott. Harriott is a celebrity chef from the UK. I caught some of his TV shows a while ago.

My favourites are the Spicy Lentil soup mix - no preservatives or artificial colourings - and the Spicy Couscous. I added freshly chopped parsley, cooked pumpkin and chickpeas to the couscous for a very satisfying meal. You could have this as a salad to take to work.

For a lovely roast vegetable dish with couscous, click on the link below.

Jun 9, 2007, Books

Books on vegetarian cooking, weight loss

Jun 7, 2007, Recipes in pictures

Lauren Bugeja has created a wonderful "recipic". You can see more of her work on flickr.com and www.coo.kz.

If this gives you a craving for even more desserts, click below.

Jun 3, 2007, Mushrooms

In autumn, the season just passed in my hemisphere, mushrooms are everywhere. On my walk a few weeks ago around suburbia, I was surprised to see mushrooms popping up here and there. They are so versatile and satisfying. They’re great for breakfast, lunch, dinner.

On the weekend, there’s often the chance to go beyond the usual toast or cereal and cook something a bit different. My favourites are poached or scrambled eggs or a plate of stir fried or grilled mushrooms with wholemeal sourdough toast.

If grilling, first sprinkle each whole field or portobello mushroom stalk side up with lemon juice, add optional cube of fetta per mushroom and grill until fetta has melted or mushroom is very slightly browned. They don’t need much cooking. If you have parsley or thyme add a little to each mushroom.

If stir frying, try to use a combination of field, portobello or shiitake mushrooms amongst others. First cook shallots in a frying pan in a little butter or olive oil, then add sliced mushrooms and cook for a few minutes. Sprinkle with fresh herbs. Mmmm!

If there are any leftovers, and that’s unlikely, chop mushrooms finely and add to pasta with finely chopped parsley, olive oil and optional chilli and parmesan.

The link below will take you to the BBQ page which has another recipe for mushrooms.

May 30, 2007, Views of Sydney

In a few pages on this site I talk about walking on the beach. This is often Bondi Beach in Sydney. I often walk up around the footpath along the rocks. The views are great and a few times, I've seen dolphins. The link below takes you to a link of a musician playing a different locations in Sydney, some of them near Bondi. Have a look. I first saw it on a site called UrthTV - if you haven't done so already, sign up to be a member and connect with other like-minded people. BTW the video is called Spring in Sydney - right now its autumn!

May 28, 2007, Coconut Oil

Some time ago I bought some coconut oil to use as a moisturiser for the body. As I was paying for it the lady said that I could also use it for cooking. Cooking??? Usually moisturisers go on my skin not my food!

Since then I've read about the health benefits of natural coconut oil. I was surprised. Do you remember eating chocolate crackles? They were full of cophra - my goodness and so fattening, they even tasted fattening! But cophra is not quite the same. To read more see http://www.aclarahealth.com.au/.

I recently tried using coconut oil when making a curry and I was pleasantly surprised. Give it a try. You might want to read more at the News Target site via the link below

May 9, 2007, Corrected URL for Apples

In my previous post I had a link to my page all about apples. I'm sorry to say that this was incorrect. I've now corrected it and adding the correct address here as well. The address is www.squidoo.com/appleaday.

May 4, 2007, Kashmiri Apple Chutney

I love apples. I love apples so much that I've a dedicated page on the subject at Apples.

Perhaps my very favourite apple recipe is the one our Ayurvedic cooking teacher showed us - a fantastic Apple Chutney from Kashmir. While it's intended to be served with main meals, I think it can be eaten as a dessert with yoghurt and a sprinkling of coconut. Check it out here!

May 2, 2007, For the BBQ

We get a great (free) magazine here called Living Now every month. I particularly like the section called "Taste Test" where a group of people review a range of foodie products.

One review that I liked was on products for the BBQ. In many countries BBQ's are a great social event. They're a relaxing and fun way to cook, chat and eat.

It used to be that if you were vegetarian, participating in a BBQ was a disappointment - salad and a bread roll. Now there are lots of ideas for cooking on the BBQ and new 'pretend' meats.

I first came across pretend chicken sausages at a BBQ in Mullumbimby, a lovely town near Byron Bay. I wasn't impressed by the sausage. It might have been ok, if I had more chilli sauce to cover up the flavour!

So knowing which vegetarian BBQ product to buy can come in handy. These were the ones mentioned as being yummy by the taste testers from Living Now: Nutrisoy - Tofu Teriyaki; Soyco - Malaysian Peanut Satay Tofu; Australian Eatwell - Garden Fresh Mixed Vegetable; Uncle Harry's - Natty Burgers.

Unfortunately the big supermarkets don't carry all these brands. Of the ones they do carry, I've tried a couple and have been very disappointed.

For some other ideas for the BBQ, click on the link below.

Apr 19, 2007, New Look!

I decided to have the look of the site revisited. I think the banner looks a bit more professional. Not sure about the photo on the home page - but it'll have to do until I organise one of me stirring, chopping, tasting or whatever.

I hope you found the brief interview with Jahnavi informative. I have to say she has changed my view on Indian cooking. I absolutely love the Light Spinach and Rice soup. The addition of the lemon really lifts this dish. I think it's a taste sensation. See the recipe via the link below.

Apr 16, 2007, Words of Wisdom: an interview with Jahnavi

Jahnavi ran a class in Ayurvedic cooking where I learnt some fabulous recipes. I asked her some questions about Ayurveda.

What is Ayurveda?

Ayurveda is the ancient Indian art of healing. It literally translates as "Science/Knowledge of Life". It offers a very thorough way of identifying the strengths and weaknesses of an individual and recommendations on how to balance these to create optimal wellbeing.

How would you describe Ayurvedic cooking?

There is a saying in Ayurveda - "Let your food be your medicine and your medicine be your food". So Ayurvedic cooking is any food that is going to contribute to one's health. Indian Ayurvedic cooking, though, could be characterised as fresh, flavoursome, and varied, full of exciting contrasts of flavour and texture. Very innovative and with boundless varieties of dishes, and ideally, fitting as much of that variety as possible into the one meal. Sound good?

Do you have some special tips for Ayurvedic cooking?

I think the most useful tip for the cook who is new to Ayurvedic cooking is to gain from the experience of others. Search out a couple of really great books on the subject - one on Ayurveda, and one on authentic Indian cooking, like Yamuna devi's incomparable tome, "Lord Krsna's Cuisine. The Art of Indian Vegetarian Cooking". Combine the knowledge from the two, and you will have a wealth of resources.

Is it a spiritual practice, or does it relate to a spiritual practice?

It is not specifically a spiritual practice, but more of an adjunct. It will assist anyone wishing to pursue a spiritual path, as it is designed to strengthen and balance our physical, emotional and spiritual wellbeing.

Is Ayurvedic cuisine vegetarian only?

Strictly speaking, yes, though the principles of Ayurveda can be applied to any diet.

What are your favourite dishes?

I have too many favourite dishes, but the distinguishing factor between an excellent dish and not-so-excellent, is the consciousness with which it has been prepared. The simplest dish, like a bowl of plain rice, if prepared along the Ayurvedic principles of freshness, cleanliness and balance, with lots of love and attention, will be superb.

Do you have a favourite spice?

Fresh ginger, it is so health-giving, so versatile - it is used in innumerable savouries, sweets and drinks, and just zingy-delicious!

I’ve heard that many spices have health benefits, would you know where we might find information about this?

Good books on Ayurveda, for instance by Dr. Vasant Lad, Robert Svoboda.

Jahnavi will be moving to Byron Bay where she'll be cooking and teaching.

For Indian vegetarian recipes, click on the link below.

Apr 8, 2007, Eat Spices, like Turmeric, for health

Indian cooking has been described as the most well rounded, particularly for vegetarians. As I've noted in my previous posts, this is because of the desire for a range of tastes in the variety of dishes.

There are reports of the benefits of turmeric - Turmeric extract shows strong anti-inflammatory effect in new study (this link takes you to the News Target site - highly recommended for information and updates on health.)

What does it look like? You'll most often see it as a ground yellow-orange coloured spice. It can also be used freshly grated. This is what it looks like fresh.

For your dose of tumeric, try this delicious pumpkin dish.

Apr 1, 2007, Notes on Ayurveda

The aim of Ayurvedic cooking is to promote health using fresh ingredients, the healing properties of herbs and spices and a calm mind and environment.

This is achieved by combining lots of different tastes. Stay tuned for Indian vegetarian recipes coming soon! (I promise) Check out more info through this link.

Apr 1, 2007, Ayurveda

what is ayurveda, how to cook for health

Mar 23, 2007, Indian Ayurvedic Cooking

A couple of weeks ago I promised I'd have some recipes I'd learnt in my Indian Ayurvedic cooking course. Apologies all!Its been a busy time as, in additional to my regular job, I'm teaching at University.

The cooking course has been great. The key to Ayurvedic cuisine is to have as many different tastes as possible in your meal. This meant that last week, we prepared and ate apple chutney (a spicy Kashmiri dish), mung dhal, spinach with badis, rice and raita. All very very tasty.

I've added a lovely light soup which is very easy to prepare, to the Indian starters section. Which the link below will take you to. My plan is to interview our teacher to find out more about Ayurvedic cooking for next week.

Mar 10, 2007, A Wine Diet!

My eyes almost popped out of my head when I saw an article about a wine diet. Don't tell me this is another fad diet to hit the streets? I was intrigued and read on.

Professor Roger Corder of the William Harvey Research Institute in London has been studying the beneficial properties of wine. He has just published a book called 'The Wine Diet' which contains information about red wine, about the health status of red wine drinkers around the world, as well as a nutrition and lifestyle plan.

Corder has found that there a certain properties in red wine that help protect our heart and prevent fatty deposits latching onto our arteries. Only some red wines have this property.

Those with polyphenols do and those with procyanidins, a subclass of polyphenols are the most potent. It seems that the grape variety, the environment and the wine making technique influence the levels of polyphenols.

Corder even lists a number of wines that have good levels. The article mentions the Australian wines - D'Arenberg Cabernet Sauvignon (McLaren Vale) and Wynns reds from the Coonawarra.

Procyanidins give an astringency to the wine making it feel dry in the mouth and a balanced acidity. Sweet, light wines don't have this quality.

So folks to improve health and live longer, red wine is good for you if it contains procyanidins. But in case wine is not your thing, then berries, apples, persimmons, pomegranates, walnuts and CHOCOLATE (up to 25g daily) contain this property! YAY!

Now to some other news. I've just started the first part of an ayuvedic cooking course. This is an Indian vegetarian style of cooking which aims for balance in tastes and in freshness. I'll be bringing my experience and recipes to you from next week. So stay tuned. In the meantime if you'd like to create some Indian dishes, click on the link below. Namaste!

Mar 1, 2007, Vegetarian Food Shop

At the vegetarian food shop there are links to organic vegetarian food, snacks, spices, herbs, teas

Mar 1, 2007, Free Weight Loss Program!

Last night Guy Leech, ex-Iron Man, launched his Weight Loss Warriors program. I'd read a few weeks ago that he was very concerned about obesity particularly amongst children, and that he was doing something about it. Go Guy!

Details about the program are available at the Today Tonight site. Its a 12 week program and is free to join. Can't get better than that! Once you join, you'll receive a weekly email. There's some useful information up right now.

If you're craving for some reading on fitness, check out the articles by another fitness expert, Lynn Van Dyke, by clicking on the link below.

Feb 25, 2007, Main Meals

Create main meals for yourself, your family, for dinner parties and enjoy

Feb 3, 2007, Health Fitness Articles

Health Fitness articles for information on exercise, effective weight loss, and fitness nutrition.