tag:blogger.com,1999:blog-34358960356046311922024-02-08T03:53:50.547+11:00Adventures in a Low GI WorldLouisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-3435896035604631192.post-46446659718423251962014-08-30T10:46:00.000+10:002014-08-30T10:46:11.208+10:00Superfood Cooking ClassI'd always been meaning to take some classes at my local cooking school, <a href="http://www.learntocook.com.au/about" target="_blank">Orange Regional Cooking School</a>. Recently I finally got organised and got myself along to two classes. Both were great. The first class was a soup night, and the second of these classes was a superfood cooking class. While I generally think that superfood is an overused term, I get that it's being used to encourage people to eat nourishing natural foods, and that's a good thing.<br />
<br />
A demonstration class, we have a lovely glass of wine, and sit back to watch someone else do all the work. And then we eat the spoils. For the superfood class Lesley Russell was joined by Lindl Taylor. Lindl used to run the fantastic <a href="http://secretsoforange.blogspot.com.au/2010/09/secret-cafe-wellness-house-energize.html" target="_blank">Energize Cafe</a>, sadly missed by all who ever went there.<br />
<br />
There were many courses this night, all delicious.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eHXEkE21z1M/U_8VfbHi9VI/AAAAAAAAO6o/KjfcZJTHXIg/s1600/DSCF3401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-eHXEkE21z1M/U_8VfbHi9VI/AAAAAAAAO6o/KjfcZJTHXIg/s1600/DSCF3401.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale Chips</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8WO2eRPgaCg/U_8VMXCMBnI/AAAAAAAAO6Y/dtqkfiC4cKo/s1600/DSCF3403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-8WO2eRPgaCg/U_8VMXCMBnI/AAAAAAAAO6Y/dtqkfiC4cKo/s1600/DSCF3403.jpg" height="400" width="330" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mojito Smoothie, sadly without rum</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-X1aybk8LHhY/U_8VbAXgoEI/AAAAAAAAO6g/QTwUUO-ZYfI/s1600/DSCF3413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-X1aybk8LHhY/U_8VbAXgoEI/AAAAAAAAO6g/QTwUUO-ZYfI/s1600/DSCF3413.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower, kale, anchovy and garlic</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jFgnubB6dZ4/U_8V7SzFzPI/AAAAAAAAO6w/gqIiKUt_yHQ/s1600/DSCF3414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-jFgnubB6dZ4/U_8V7SzFzPI/AAAAAAAAO6w/gqIiKUt_yHQ/s1600/DSCF3414.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freekah pilaf</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eA1dgR0DHwY/U_8WOheIwNI/AAAAAAAAO64/-bbiIO2ss0s/s1600/DSCF3415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-eA1dgR0DHwY/U_8WOheIwNI/AAAAAAAAO64/-bbiIO2ss0s/s1600/DSCF3415.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quinoa salad with roast sweet potato and orange vinaigrette<br />
topped with lamb</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sUtS9GKLGXmJCrdMbOQFu3VZy5wkNtYZ-umYC-rHECqE7MbJLTFxnWJ-qMDhPBHGV0JuARTNEqxSo7ublsUm3DVzjAg5bCCmu8qeUWxU8-5o7BL3g0imoj764YWrj7VbaOMGHqL26MSy/s1600/DSCF3420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sUtS9GKLGXmJCrdMbOQFu3VZy5wkNtYZ-umYC-rHECqE7MbJLTFxnWJ-qMDhPBHGV0JuARTNEqxSo7ublsUm3DVzjAg5bCCmu8qeUWxU8-5o7BL3g0imoj764YWrj7VbaOMGHqL26MSy/s1600/DSCF3420.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia and coconut pudding</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
There was a soup as well- Roast garlic, faro and chicken soup- but I must have been in a frenzy and forgot to photograph it. <span style="text-align: center;">It was a fantastic evening. I learnt so much. </span></div>
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<span style="text-align: center;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-esLThhkbbdQ/U_8WPbkDBEI/AAAAAAAAO7A/Kl7f9bmOQtw/s1600/DSCF3418.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-esLThhkbbdQ/U_8WPbkDBEI/AAAAAAAAO7A/Kl7f9bmOQtw/s1600/DSCF3418.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even really simple things that I haven't done before<br />
like chopping an orange- not in quarters</td></tr>
</tbody></table>
I've cooked quinoa before, and use it quite regularly, but learnt some new tips to try next time I prepare it. I've never cooked freekah, farro or kale before, and I felt empowered to give it a go at the end of the class. I was thrilled to learn how to make and cook cauliflower rice.<br />
<br />
I've already cooked two of the recipes at home. I've made the chia and coconut pudding twice now- it's very delicious. And tonight I made the cauliflower and kale- I made a vegetarian version topped with tofu for Master Adventures and I- he rated it 7/10! A major victory.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bwW8laj6QDg/U_8oymad3bI/AAAAAAAAO7Y/nWo1BEVjlEE/s1600/wkendcooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bwW8laj6QDg/U_8oymad3bI/AAAAAAAAO7Y/nWo1BEVjlEE/s1600/wkendcooking.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: x-small;"><span style="color: #333333; line-height: 19px;">This post is linked to </span><a href="http://www.bethfishreads.com/2009/10/introducing-weekend-cooking.html" style="color: #666699; line-height: 19px;">Weekend Cooking</a><br style="color: #333333; line-height: 19px;" /><span style="color: #333333; line-height: 19px;">a fabulous weekly meme at </span><a href="http://www.bethfishreads.com/" style="color: #666699; line-height: 19px;">BethFishReads</a></span></td></tr>
</tbody></table>
Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com9tag:blogger.com,1999:blog-3435896035604631192.post-4124796572837403162014-08-28T14:34:00.002+10:002014-08-28T14:34:54.301+10:00Cinnamon Pumpkin with Chickpeas, Tahini and Candied Pumpkin SeedsSometimes inspiration comes in the most unexpected places. Like the Sunday papers. I found this recipe back in May in the Sunday Telegraph Body and Soul section. There was an excerpt of several recipes from a book called <a href="http://www.arthurstreetkitchen.com/cookbook/">Community</a>. I'd never heard of Community before I made this recipe- after I made this recipe I made sure to track it down at my local bookshop- it's chock full of delicious sounding recipes.<br />
<br />
This is the best thing I've cooked this year.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-E11EdzKJGY8/U_6vUo9w1FI/AAAAAAAAO6I/AyZnwLeMu7E/s1600/DSCF2317.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-E11EdzKJGY8/U_6vUo9w1FI/AAAAAAAAO6I/AyZnwLeMu7E/s1600/DSCF2317.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My effort</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
1 large butternut pumpkin/squash (about 1 kg), peeled and cut into 2cm cubes<br />
1 red onion, cut into 5mm wedges<br />
1 head of garlic<br />
2 tsp ground cinnamon<br />
1 tsp ground ginger<br />
sea salt and black pepper<br />
2-3 tblsp extra-virgin olive oil<br />
1 tblsp tahini paste<br />
3 tblsp Greek yoghurt<br />
1/2 lemon, juiced<br />
1 small clove garlic, crushed<br />
2 cans of chickpeas, drained<br />
1/2 cup coriander leaves, roughly chopped<br />
<br />
Candied Pumpkin Seeds<br />
<br />
1 cup pumpkin seeds<br />
3 tblsp low GI sugar<br />
1 large eggwhite, beaten<br />
1/4 tsp ground allspice<br />
sea salt<br />
<br />
Preheat oven to 220C. Toss pumpkin, onion, cinnamon, ginger, salt and pepper with oil.<br />
<br />
Spread on a baking tray and roast for 40 minutes or until golden. You may need to remove the onion first as it cooks faster.<br />
<br />
To make the candied pumpkin seeds, mix all the ingredients in a bowl. Spread on a tray lined with baking paper. Bake for 10-20 minutes or until seeds are golden and slightly puffed. Remove from the oven and season with salt. Stir gently, leaving some clumps. Allow the mixture to cool completely (it can be stored in an airtight jar for 3-4 weeks).<br />
<br />
Whisk together the tahini, yoghurt, lemon juice, crushed garlic and a pinch of salt.<br />
<br />
To serve, gently toss pumpkin, chickpeas, roasted garlic and coriander together. Place on a serve plate, spoon over tahini sauce and scatter over the candied pumpkin seeds.<br />
<br />
<br />
Notes<br />
Naturally I tinkered with the recipe.<br />
<br />
Cook the onion separately it cooks much too quickly, and even keeping an eye on it it's quite easy to burn it before the pumpkin is done.<br />
<br />
I don't like tahini all that much, so changed the ratios to suit. The original recipe had<br />
4 tblsp tahini paste<br />
3 tblsp Greek yoghurt<br />
and the sauce was thinned with with 4 tblsp water- I can't remember if I did that or not.<br />
<br />
I added a roasted a head of garlic with the other veggies as I had one in the cupboard.<br />
<br />
I substituted coriander/cilantro for parsley, as I love, love, love coriander and find parsley a bit meh.<br />
<br />
I found the candied pumpkin seeds a little troublesome, although I cut down the amount of sugar because it seemed too much. I will have to try that again.<br />
<br />
Boiled butternut pumpkin/squash has a low GI rating of <a href="http://ginews.blogspot.com.au/2007/04/gi-values-update.html">51</a>.<br />
Tinned chickpeas are low GI at <a href="http://ginews.blogspot.com.au/2005/09/low-gi-food-of-month.html">40</a>, while home cooked chickpeas are even lower 28 (and more delicious, but I used tinned for this).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8STCJRSY4QUJ6o3sRl9zrg6JFGhAIgzG_AE7DXrhta0fPpriWRwLMqkGlaE8Qs8Sf4EjZKLqynXeozSzGldbAX7D-6Rraw-zDOYcL_YRp00c9P2GCuzudPeLJ6k-iBaMaqBX1mR6iO8/s1600/DSCF3423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8STCJRSY4QUJ6o3sRl9zrg6JFGhAIgzG_AE7DXrhta0fPpriWRwLMqkGlaE8Qs8Sf4EjZKLqynXeozSzGldbAX7D-6Rraw-zDOYcL_YRp00c9P2GCuzudPeLJ6k-iBaMaqBX1mR6iO8/s1600/DSCF3423.JPG" height="392" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How it looked in the paper</td></tr>
</tbody></table>
Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com0tag:blogger.com,1999:blog-3435896035604631192.post-8664536916741522212012-08-06T18:04:00.000+10:002012-08-06T18:04:00.812+10:00Vogel's Golden Baked Cluster Crunch<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbzjt9smqMwV8n8E6PAWPWONsu_tTtw4wsETJk8U4eykpO8rKvUgDwBuAl3QjSZ1JplmhkGU5SgZYXMoM2XvK5o6GSIxiL30ZhWoh03wF5dCsFTCbq1un7QF7s80m-wWAQ37i3xvBYL0r/s1600/DSCF0335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbzjt9smqMwV8n8E6PAWPWONsu_tTtw4wsETJk8U4eykpO8rKvUgDwBuAl3QjSZ1JplmhkGU5SgZYXMoM2XvK5o6GSIxiL30ZhWoh03wF5dCsFTCbq1un7QF7s80m-wWAQ37i3xvBYL0r/s320/DSCF0335.jpg" style="cursor: move;" width="240" /></a></div>
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It only occurred to me quite recently that I had never mentioned my absolute favourite Low Gi cereal. This has been my go to cereal for several years. Indeed since I first tried it. I happily eat this cereal most of the year round. There's always a box in the cupboard. Of course in the winter I take a break and eat some <a href="http://adventuresinalowgiworld.blogspot.com.au/2011/04/rhubarb-maple-porridge.html">fabulous porridge</a>. Sometimes I <a href="http://adventuresinalowgiworld.blogspot.com.au/2010/12/crunchy-granola-suite-2-spicy-pear.html">make my own muesli</a>. But I go back to eating Cluster Crunch.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJJBpzk-JwiZTVP2-_aflT1iJAEB2zpN78l40NX4gCBBCbN_tv0-BH84hElI2iWjtYy_D0i_MdLIRvqfppThgMgfU5wVJe0Igmp2bxhfFILgPzUqf3JtIPhJJelj_dsofeIB0_V_lx_jQ/s1600/DSCF0338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJJBpzk-JwiZTVP2-_aflT1iJAEB2zpN78l40NX4gCBBCbN_tv0-BH84hElI2iWjtYy_D0i_MdLIRvqfppThgMgfU5wVJe0Igmp2bxhfFILgPzUqf3JtIPhJJelj_dsofeIB0_V_lx_jQ/s320/DSCF0338.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There are a range of flavours but we only get the <br />Classic Cluster Crunch locally</td></tr>
</tbody></table>
It is crunchy and fabulous. Recently I went to buy some and they'd moved it on the shelf at the supermarket and I must admit to a bit of a panic until I found it. Hoping that it hadn't been discontinued, or just not being sold a my local supermarket. Happily I found it again. Crisis averted.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_0yuQdBzlWsYOvIL7xLyTyvxQ9A_0mmR5QNYpNieNRsiGW_jZJGHaDvYWYeW7SUBJrTRN4DYcZIWUZu_2RTM009JpsW6h6f_urBrJWUO_z96mk-mjeNFDDOliDH0IvjDdwYcHSjuBVQM/s1600/DSCF0339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_0yuQdBzlWsYOvIL7xLyTyvxQ9A_0mmR5QNYpNieNRsiGW_jZJGHaDvYWYeW7SUBJrTRN4DYcZIWUZu_2RTM009JpsW6h6f_urBrJWUO_z96mk-mjeNFDDOliDH0IvjDdwYcHSjuBVQM/s320/DSCF0339.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's great plain, I try not to eat it straight from the box, <br />but it does make a nice snack</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-F-eiGyj4ssE/T4bOdHbPb1I/AAAAAAAACdw/1xLMk2k_kao/s1600/DSCF0342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-F-eiGyj4ssE/T4bOdHbPb1I/AAAAAAAACdw/1xLMk2k_kao/s320/DSCF0342.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I often add seasonal fruit</span></td></tr>
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<a href="http://1.bp.blogspot.com/-Z1CkPrlyOO8/UB91EDNv6PI/AAAAAAAADms/L9ZlcP9wwDE/s1600/DSCF0816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Z1CkPrlyOO8/UB91EDNv6PI/AAAAAAAADms/L9ZlcP9wwDE/s320/DSCF0816.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ohfqx3-Xc4k/UB92RWH2yqI/AAAAAAAADm8/lunamfL97fw/s1600/DSCF0658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ohfqx3-Xc4k/UB92RWH2yqI/AAAAAAAADm8/lunamfL97fw/s320/DSCF0658.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or some of <a href="http://adventuresinalowgiworld.blogspot.com.au/2010/10/baked-rhubarb.html">my fabulous baked rhubarb</a> with yoghurt and almonds</td></tr>
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<br /></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com3tag:blogger.com,1999:blog-3435896035604631192.post-26289022870225900212012-03-16T14:01:00.001+11:002012-07-26T13:19:24.470+10:00Spiced Quinoa Pilaf with Corn and Broccoli<div style="text-align: center;">
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<div style="text-align: left;">
I was inspired by this recipe in the Sunday paper recently. I've been buying sandwiches for my work lunch instead of making things. This one got me back in the low GI lunchtime groove. I really enjoyed it, although I was a tiny bit sick of it by day 5.</div>
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Quinoa is a low GI superfood. <a href="http://ginews.blogspot.com.au/2005/07/low-gi-food-of-month.html">Gi 51</a>. Corn and broccoli are both good for us of course. I eat a reasonable amount of corn, but don't usually search out broccoli, it was good to highlight it here. And I found a beautiful head of broccoli and two gorgeous cobs of corn at my local farmers market on the very day I was making this.<br />
<br />
Broccoli isn't a carbohydrate source, and so <a href="http://ginews.blogspot.com.au/2007/09/low-gi-food-of-month.html">doesn't have a GI value</a>. Corn on the cob has a low GI value of 48.<br />
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Spiced Quinoa Pilaf with Corn and Broccoli</div>
<br />
1 tblsp olive oil<br />
1 brown onion, finely chopped<br />
1 garlic clove, crushed<br />
2 tsp finely grated fresh ginger<br />
1 tsp cumin<br />
1 tsp ground coriander<br />
1/2 tsp turmeric<br />
150gm (1 cup) quinoa<br />
500 ml (2 cups) water<br />
300gm broccoli, cut into florets<br />
2 large corncobs, husked removed<br />
2 tblsp chopped fresh coriander<br />
Feta, crumbled<br />
<br />
Heat oil in a large saucepan over medium heat. Saute onion, stirring, for 5 minutes or until soft. Add garlic, ginger and spices. Cook, stirring for 1 minute until fragrant. Stir in quinoa. Add water and stir. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes. Uncover and place broccoli on top. Cover and simmer for 5 minutes.<br />
<br />
Meanwhile, bring a pot of water to the boil. Cook corn. Remove corn from water. Set aside to cool. Cut down the corncob to remove the kernels.<br />
<br />
Add corn and chopped coriander to mixture. Top with feta.<br />
<br />
Adapted from You Are What You Eat<br />
Sunday Telegraph 28/2/12<br />
<br />
The original recipe used yoghurt as a topping. I didn't have any this week, so used a bit of crumbled goat feta instead. It is accidentally vegan if you leave off the cheese.<br />
<br />
It also grilled the corn on the cob rather than boiling it. It was easier for me to boil it that day, so I did.<br />
<br />
<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/10/weekend-cooking-review-mozza-cookbook.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div>
</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com4tag:blogger.com,1999:blog-3435896035604631192.post-18808435429475237202012-01-07T23:26:00.000+11:002012-01-07T23:26:19.728+11:00Smoked Salmon and Cucumber SaladIt has been a long slow cool start to summer in my part of Australia this year. The temperatures are starting to warm up finally and we can enjoy some salads, eaten outside in the evening. We enjoyed this one tonight. It went particularly well with a couple of glasses of champagne.<br />
<br />
It's prepared in minutes, and totally non-cook. Always a bonus in the summer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8YoJcW8RRni_j4abAKAbTUmpRJsqS9Brxqh_mk_ebbhoGo3iLH_FkwlmBSJKNFPZPF85wX9lYVbAZPPiDklYWLXA55nppDr6VRVnb1hTGo9FG4ZHNA-9TQMP0VotbBJMA2iSLuzcKSeg/s1600/DSCF0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8YoJcW8RRni_j4abAKAbTUmpRJsqS9Brxqh_mk_ebbhoGo3iLH_FkwlmBSJKNFPZPF85wX9lYVbAZPPiDklYWLXA55nppDr6VRVnb1hTGo9FG4ZHNA-9TQMP0VotbBJMA2iSLuzcKSeg/s320/DSCF0262.JPG" width="320" /></a></div><br />
<br />
Smoked Salmon and Cucumber Salad<br />
<br />
1/2 tsp low Gi sugar<br />
Juice of 1/2 a lemon<br />
1tblsp finely chopped chives<br />
1 tblsp finely chopped dill<br />
1/4 cup cream<br />
1 piece hot smoked salmon, flaked<br />
1/2 cos lettuce<br />
1 telegraph (long) cucumber, thinly sliced<br />
<br />
In a small bowl lend together the sugar, lemon juice, chives, dill and cream. Add the salmon. Toss to combine.<br />
<br />
Arrange lettuce and cucumber on plates. Top with the salmon mixture.<br />
<br />
Serves 2.<br />
<br />
Notes<br />
Adapted from a recipe in Marie Claire Fresh (Michele Cranston). The original recipe used smoked trout, which works very well too of course. The original recipe also salted the cucumbers, this step made them soggy in the final dish, and I preferred just using plain sliced cucumber to keep it crunchy. The original recipe called for watercress, but we couldn't find any this week so used cos lettuce instead. I imagine it would be very tasty.<br />
<br />
Cream is of course relatively high in fat, so is low GI by definition. But there is only a small portion of cream per person here. You could substitute for it if you wanted to make it lower fat.<br />
<br />
<br />
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</span></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com8tag:blogger.com,1999:blog-3435896035604631192.post-27962300932065043092011-11-19T23:26:00.000+11:002011-11-19T23:26:28.961+11:00Beetroot and Goat Cheese SaladRecently as I was eating yet another beetroot and goat cheese salad (this last one in Texas), I realised that I had eaten this salad, in multiple countries around the world. So I thought a compare and contrast would be fun.<br />
<br />
Texas style, Kenny and Ziggy's, Houston Texas, September 2011 (in case there are any doubts, this was HUGE, more platter size than plate)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQzQi4WpmrLiLVJcyEUvlTjJY3zGThikcmRi4XSj0i4gMmIQYO6rfVUDYtgt3oVsKN8gLkmj0riq11RD8v0VPe6eDm_ptT_bgMT3prkKJscjup7A2fPiHQdVtKCQdjiSrLl3jOO9k3LKj/s1600/IMG_4392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQzQi4WpmrLiLVJcyEUvlTjJY3zGThikcmRi4XSj0i4gMmIQYO6rfVUDYtgt3oVsKN8gLkmj0riq11RD8v0VPe6eDm_ptT_bgMT3prkKJscjup7A2fPiHQdVtKCQdjiSrLl3jOO9k3LKj/s320/IMG_4392.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Slightly more refined in Dublin, Ireland, June 2010, Marco Pierre White's Steakhouse and Grill. The thinly sliced beetroot almost visible under the greenery. This was sensational.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEx51MunA76IXlOR4t5nULIJmIvogEARIU4zfjAq8Lj8jc1t1Tp8sTpQ2awaHVumJldgkWcmjtU1UBntNcN4mTbXnMpUZAzVdAqYBhVsExIliQvamzZyFvaF1-0li6dn033Tpowd7LCqX/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEx51MunA76IXlOR4t5nULIJmIvogEARIU4zfjAq8Lj8jc1t1Tp8sTpQ2awaHVumJldgkWcmjtU1UBntNcN4mTbXnMpUZAzVdAqYBhVsExIliQvamzZyFvaF1-0li6dn033Tpowd7LCqX/s320/IMG_7501.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know I've eaten this in Australia and New Zealand too, but sadly can't find any photographic evidence.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do you have any meals that you will eat wherever you see them in the world?</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="color: #669933; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="border-bottom-style: solid; border-color: initial; border-color: initial; border-color: initial; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-right-color: rgb(192, 192, 192); border-right-style: solid; border-top-color: rgb(221, 221, 221); border-top-style: solid; border-width: initial; border-width: initial; border-width: initial; cursor: move; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; position: relative;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/06/weekend-cooking-new-york-edition-recipe.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div></div><br />
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</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com14tag:blogger.com,1999:blog-3435896035604631192.post-83265814350033475562011-10-22T20:58:00.002+11:002011-10-23T17:12:58.813+11:00Autumn Power Porridge in SpringIt's not autumn, well not in Australia at least, but there I was no way that I could wait 6 months til it was autumn here again to try <a href="http://jenawix.wordpress.com/2011/10/19/autumn-power-porridge/">this porridge</a>. After all it has multiple ingredients that speak to me. Pumpkin. Porridge. Pumpkin pie spice. Delicious flavours at any time of year.<br />
<br />
Australians love pumpkin. We have it available fresh year round. And we cook it and eat it year round. It's not available here canned, and the idea seems rather odd to us. Pumpkin soup. Roast pumpkin. On pizza. In salads. I make a particularly delicious pumpkin pasta sauce. But I'd never heard of or thought about Pumpkin Porridge- til now.<br />
<br />
It's difficult finding the GI rating for pumpkin. Butternut pumpkin is listed as 51 in my Low GI Diet Shoppers Guide, and pumpkin generally as <a href="http://ginews.blogspot.com/2011/03/gi-update.html">66 on GI news</a>, which is a wonderful go to source for GI information.<br />
<br />
Porridge made from Uncle Toby's traditional oats seems to have a GI of 58. The range for porridge is quite vast, but essentially for the lowest GI options you should use traditional rolled oats or steel cut oats (these are difficult to find in Australia). The <a href="http://ginews.blogspot.com/2005/11/low-gi-food-of-month.html">quick cook/microwave sachets are best avoided </a>as they don't taste nearly as good, and they are high GI.<br />
<br />
<a href="http://ginews.blogspot.com/2005/07/low-gi-food-of-month.html">Quinoa </a>is a low GI (51), gluten free superfood. It's become very available in the past few years, and is a common supermarket item now. You don't need to go searching in dusty healthy food shops to find it anymore. It's available in a range of colours, I used the white one today.<br />
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</div><br />
Autumn Power Porridge<br />
<br />
1/2 cup rolled oats<br />
1/2 cup quinoa<br />
2 cups water<br />
1/4 cup cooked, mashed pumpkin<br />
1/2 tsp pumpkin pie spice<br />
1 tblsp agave syrup<br />
Dried cranberries<br />
Walnut pieces<br />
Milk of your choosing, I've been using oat milk recently, but have just learnt that it is (high) medium GI of 69<br />
<br />
Combine oats, quinoa and water in a small saucepan. Cook on stovetop over low to medium heat until cooked, about 15-20 minutes. Stir through pumpkin and spices.<br />
<br />
Serve in bowls, add cranberries, walnuts, drizzle with agave syrup. Add milk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW_iVXKbIpWNAr6ToMwRDXw1Pq7YJiMELQNyHNo4Hb-2JoSg5uPBrFWyVT4juEHN10VSLz2XIVNGgmTaqNkvSZzNE8NahV54kxTqcyJlrd6bXQNfU-aA9ZM7OQT6D_4i-mRnKGCFGal8B/s1600/IMG_5458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW_iVXKbIpWNAr6ToMwRDXw1Pq7YJiMELQNyHNo4Hb-2JoSg5uPBrFWyVT4juEHN10VSLz2XIVNGgmTaqNkvSZzNE8NahV54kxTqcyJlrd6bXQNfU-aA9ZM7OQT6D_4i-mRnKGCFGal8B/s320/IMG_5458.JPG" width="320" /></a></div><br />
<br />
<br />
Serves 2<br />
<br />
Notes<br />
<br />
I simplified the recipe, just cooking the pumpkin before hand, and then cooking the oats and quinoa together. I adjusted the quantities too, as there was noone else at home this day to help me eat it- well, Mr Adventures refused my generous offer to share.<br />
<br />
I was anxious about the quinoa in the porridge. I've only made quinoa into a porridge once before, and it was an Abject Failure. Awful. And there was a tonne of it. I ended up feeding it to the dogs! It was much better here, but I'd probably increase the oats to quinoa ratio for my tastes next time.<br />
<br />
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<br />
You could easily put in more pumpkin, and spices- but then I am rather heavy handed with the spices, I'd already increased the quantity from the original recipe. I used some of the <a href="http://allrecipes.com/Recipe/pumpkin-pie-spice-i/detail.aspx">pumpkin pie spice </a>I'd made recently.<br />
<br />
To me this recipe is crying out for maple syrup instead of the agave, but somehow I had none in the fridge! This situation can not be allowed to continue.<br />
<br />
<br />
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<div class="separator" style="clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="color: #669933; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="border-bottom-style: solid; border-color: initial; border-color: initial; border-color: initial; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-right-color: rgb(192, 192, 192); border-right-style: solid; border-top-color: rgb(221, 221, 221); border-top-style: solid; border-width: initial; border-width: initial; border-width: initial; cursor: move; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; position: relative;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/10/weekend-cooking-review-mozza-cookbook.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com11tag:blogger.com,1999:blog-3435896035604631192.post-67898149664668322622011-10-01T16:59:00.001+10:002011-10-22T10:04:05.562+11:00Pumpkin Pie Smoothie<div class="separator" style="clear: both; text-align: left;">Something very exciting happened to me a little while ago. I won a book- simply by posting a comment on a blog! Australians never expect this sort of thing to happen to them. And if we were to win, we then wouldn't expect the book to be sent all the way down to the anitpodes. But Heather from <a href="http://www.heatherpearson.com/">Books and Quilts</a> is a very generous person and very soon my prize was in my hot little hands. Heather is so generous that she included a number of other gifts in my parcel too. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit; font-size: small;">Over 200 smoothie recipes, and me with a new Thermomix!</span></td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">The book is divided up into the usual sorts of sections</div><div class="separator" style="clear: both; text-align: center;">Apple</div><div class="separator" style="clear: both; text-align: center;">Banana</div><div class="separator" style="clear: both; text-align: center;">Berries</div><div class="separator" style="clear: both; text-align: center;">Strawberries</div><div class="separator" style="clear: both; text-align: center;">Tropical and Citrus</div><div class="separator" style="clear: both; text-align: center;">Vegetables</div><div class="separator" style="clear: both; text-align: center;">Juices</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Of course I want to try things like Strawberry De-Lish Smoothie- basically a mango, a banana, some strawberries and ice. Who wouldn't? Or the Apple and Cinnamon Smoothie. Even the Apricot, Honey and Orange Smoothie. But for my first smoothie from the book I thought I'd push the envelope and delve into the Vegetable chapter. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There are some recipes in there that are challenging to my mind- such as the Broccoli and Grape Smoothie. I don't know that I'll ever get to trying that one. And the Celery and Kiwi Smoothie will never get made in my house (I am yet to be convinced that celery is a food). I don't have a long history of drinking vegetable juice. I don't like tomato juice, and it was just last month that I was brave enough to try a green juice and a green smoothie for the first time. The green smoothie was delicious (lots of apple juice I suspect).</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious sweet potato chips, delicious green smoothie, meh green juice (timid attempt by me, too much celery) at <br />
Field of Greens, Houston, Texas</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">So emboldened by such green smoothie success, I decided to make the Pumpkin Smoothie. Australians love pumpkin, I even had a wedge in the fridge, so I thought this would be a good place to start. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pumpkin Pie Smoothie</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">165mL/ 3/4 cup chilled pumpkin puree</div><div class="separator" style="clear: both; text-align: left;">165mL/ 3/4 cup chilled milk</div><div class="separator" style="clear: both; text-align: left;">110mL/ 1/2 cup vanilla ice cream</div><div class="separator" style="clear: both; text-align: left;">1 tblsp agave syrup</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp pumpkin pie spice</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients and blend til smooth. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZ3OUdGv9CSrv75XdnvkdaXANlN54VKiuUQi0k47wM0GX3UgE2NYmCl70B9DV6aJRD4EoyV2_wCM8sY9L8rE2QgIl144tCrRLiE77IBttzD0mtuTyAxxF0deaTYaE1vfT6X0Tn-Moai_v/s1600/IMG_5145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZ3OUdGv9CSrv75XdnvkdaXANlN54VKiuUQi0k47wM0GX3UgE2NYmCl70B9DV6aJRD4EoyV2_wCM8sY9L8rE2QgIl144tCrRLiE77IBttzD0mtuTyAxxF0deaTYaE1vfT6X0Tn-Moai_v/s320/IMG_5145.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made in a rush for dessert, so nighttime and not great lighting</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;">So how was it? It tasted a bit like a slightly pumpkiny egg nog. I quite liked it. Mr Adventures was less keen, but still drank his share. I wonder what I'll try next?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Notes</div><div class="separator" style="clear: both; text-align: left;">I modified the original recipe a fair bit. I gave it the much better name of Pumpkin Pie Smoothie for a start. That sounds heaps better than Pumpkin Smoothie to me. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I made my own pumpkin puree (mash). Simply steamed the chopped pumpkin in the microwave, and then mashed it, and chilled it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The original recipe used vanilla frozen yoghurt instead of icecream. Rural Australia didn't have any vanilla frozen yoghurt on the day I wanted it, (I'm not sure that we ever do actually) and since there was some icecream in the freezer I used that instead.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The original recipe also included 1 tblsp frozen orange juice concentrate. I'm not sure that frozen juice concentrate is available in Australia, if it was I wouldn't buy it, so I just left it out. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The original recipe also used 2 tblsp of sugar. As a slight nod at trying to make this low GI I used agave syrup instead of the sugar. I've only recently started using <a href="http://www.raw-chocolate.net/products/22/">agave syrup</a>- its a very low GI (19) sweetener, made from the agave plant, a type of cactus, in Mexico. As it's sweeter than sugar I decreased the amount in the recipe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pumpkin pie spice isn't all that available here. I just found a <a href="http://allrecipes.com/Recipe/pumpkin-pie-spice-i/detail.aspx">recipe on the internet</a>, and made my own. I have quite a bit left over which I'm using up on my morning cereal. If it ever warms up, I might make a batch up pumpkin pie muesli. Oooh, yes, that sounds fab. Pumpkin pie muesli. Homer dribble......</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="color: #669933; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="border-bottom-style: solid; border-color: initial; border-color: initial; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-right-color: rgb(192, 192, 192); border-right-style: solid; border-top-color: rgb(221, 221, 221); border-top-style: solid; border-width: initial; border-width: initial; cursor: move; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/06/weekend-cooking-new-york-edition-recipe.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div><br />
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</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com15tag:blogger.com,1999:blog-3435896035604631192.post-89435580631717640532011-09-22T12:10:00.001+10:002011-09-22T12:12:46.324+10:00Red Lentil and Burghul Soup<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I wasn't too sure what I thought of the notion of this soup. But I'd ripped it out of the newpaper (back in February!) and it was time to try it.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I like burghul (also called bulgur), but hadn't had it in soup form before. Of course it's most famous use is as a base for the middle eastern classic Tabbouli. I do like red lentils in soup- indeed some of my favourite soups contain red lentils now that I think about it.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/-FA4ps9D_B7E/TnqWhWTFtVI/AAAAAAAABPU/GQvSABfWuwM/s1600/IMG_5131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FA4ps9D_B7E/TnqWhWTFtVI/AAAAAAAABPU/GQvSABfWuwM/s320/IMG_5131.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red lentils are an amazing nutritious, low GI food. <a href="http://ginews.blogspot.com/2006/11/low-gi-food-of-month.html">GI 26</a>.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Burghul/bulgur is simply whole wheat that has been <a href="http://ginews.blogspot.com/2010/03/in-gi-news-kitchen.html">hulled, steamed then cracked</a> (which gives the other name of cracked wheat), and so it retains the wheat germ and bran. The GI for boiled burghul hasn't been measured, but when it is soaked as you would do for tabbouli it is 48.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red Lentil and Burghul Soup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1-2 tblsp olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large brown onion, finely chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 sticks celery, finely diced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cloves garlic, crushed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp dried chilli flakes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1.25 L chicken or vegetable stock</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup red lentils</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 cup burghul</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tblsp tomato paste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tblsp chopped fresh mint and basil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat oil in a large saucepan over a medium heat and saute onion, celery and garlic for 7 minutes, or until softened. Add chilli and cook for 1 minute. Add stock, lentils, burghul and tomato paste, stir and bring to boil, then reduce heat and simmer for 20 minutes, or until grains are tender. Add a little extra stock if needed. Season to taste. Add mint and basil just before serving. Serve with a dollop of thick yoghurt.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 4</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">David Herbert</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Weekend Australian, February 26 2011</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Notes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I omitted the chilli as I was making the 10 year old eat it for dinner.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It's a very quick and easy soup to throw together for a simple meal.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/-ZUlUHYKeby4/TnqW9K8WzvI/AAAAAAAABPg/xgTpDxiPbic/s1600/IMG_5133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ZUlUHYKeby4/TnqW9K8WzvI/AAAAAAAABPg/xgTpDxiPbic/s320/IMG_5133.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I wasn't sure I liked the appearance of the soup as it was- so I blitzed it in the Thermomix to make a smooth soup. The burghul then gave it a bit of a furry mouth feel. I don't know that I'd make this again, but it was interesting to try- and the 10 year old ate it with no fuss!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I will cross post this on <a href="http://soupsoupglorioussoup.blogspot.com/2011/09/red-lentil-and-burghul-soup.html">my soup blog</a>.</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com2tag:blogger.com,1999:blog-3435896035604631192.post-73702381011115791392011-09-17T21:04:00.003+10:002011-09-22T12:16:34.053+10:00Potage St Germain (well nearly)It's always great when a recipe combines several of your great loves, and this soup does that. Soup. Low GI goodness. France. And a friend's blog. Too good to pass up.<br />
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Split peas are a <a href="http://ginews.blogspot.com/2006/08/low-gi-food-of-month.html">nutritional storehouse</a>, with a fabulous low GI of 32.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea1Hmbc-0FEfAjT8hjv6mCcpLdiN5bS0XdFWRwt4pPwKT5lbSq0syZQ5kjdbZL2werWlq3Jvt8MoXzKhwFh14PAx9DSEaxNvZwN8X3pH-Vqq6qkm0YO5iC1_gkrA-peCM1xrMpLw0xCXb/s1600/IMG_4177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea1Hmbc-0FEfAjT8hjv6mCcpLdiN5bS0XdFWRwt4pPwKT5lbSq0syZQ5kjdbZL2werWlq3Jvt8MoXzKhwFh14PAx9DSEaxNvZwN8X3pH-Vqq6qkm0YO5iC1_gkrA-peCM1xrMpLw0xCXb/s400/IMG_4177.JPG" width="400" /></a></div><br />
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</div>I've never really been a fan of the traditional pea and ham soup, I find it too furry on the tongue, and the colour is usually unappealing. Here, we don't have the ham, and the soup is glammed up by addition of fresh peas at the end to give it a great colour boost. So when <a href="http://wayfaringchocolate.com/2011/08/09/potage-st-germain-split-pea-soup-cookbook-challenge-soup/">my friend Hannah</a> blogged this simple French potage, I knew I would have to give it a try quite soon. So I did. And it was fab.<br />
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Although it turns out this isn't really a traditional Potage St Germain, which is more a fresh pea soup made with stock, lettuce, onion and celery. I felt certain that Elizabeth David had a recipe for Potage St Germain in her book French Provinical Cooking, but I suddenly can't find it. The name of course brings to mind St Germain de Pres, a lovely but dilapidated church on the left bank of Paris.<br />
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2 cups green split peas (400g)<br />
1 litre water<br />
1 tblsp olive oil<br />
1 large brown onion (200gm), coarsely chopped<br />
2 trimmed sticks celery (150gm), coarsely chopped<br />
1.25 litres chicken or vegetable stock<br />
500gm frozen peas<br />
Sea salt and freshly ground white pepper<br />
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Soak split peas in the water in a large bowl for 3 hours or overnight.<br />
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Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft. Stir in celery, cook, stirring for 2 minutes.<br />
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Add undrained peas and stock, bring to a boil; simmer, uncovered, about 1 hour or until peas are tender (skimming the surface and stirring occasionally). Stir in frozen peas; cook, for about 10 minutes until peas are tender.<br />
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Blitz soup in high speed blender, until smooth.<br />
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Return soup to pan. Heat through. Season to taste, and garnish, with mint or garnish of your choice.<br />
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Pretend you're in Paris whilst you eat.<br />
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Notes<br />
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My 10 year old ate this without complaint- just the usual bribe of bread and butter.<br />
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I garnished with creme fraiche and chives, as that's what I had on hand.<br />
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I only noticed the soup was meant to be simmered uncovered when I typed the recipe here. I did it covered.<br />
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I'm <a href="http://soupsoupglorioussoup.blogspot.com/2011/09/potage-st-germain-well-nearly.html">cross posting this </a>on my soup blog.<br />
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<div class="linkwithin_hook" id="http://wayfaringchocolate.com/2011/08/09/potage-st-germain-split-pea-soup-cookbook-challenge-soup/" style="color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div id="lws_0" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="linkwithin_outer" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="linkwithin_inner" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 358px;"></div></div></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com2tag:blogger.com,1999:blog-3435896035604631192.post-75448296003987586822011-07-10T00:36:00.001+10:002011-07-10T00:38:27.516+10:00Better the second time roundI love the forced creativity that opening the fridge door sometimes creates. That simple act of opening the door focuses your thoughts on the contents of the fridge, and what you can do with them. Sometimes that doesn't go so well, and sometimes you surprise yourself. Like this day.<br />
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I had some left over cooked chicken. Chicken that hadn't really worked the night before. I used a recipe I'd made before but not for some time. It used to be fabulous, not quite sure what happened this night. A simple baked chicken with mustard powder, curry powder, butter and honey. Somehow I managed to make it really quite hot this time, when previously it was quite mild. The family didn't really like it, so I had leftovers...<br />
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And it made an absolutely delicious toasted sandwich the next day for lunch!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NHZJ_sHrguU/Thbyga-ybqI/AAAAAAAAA-8/OS5WyIuG7LE/s1600/IMG_3802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NHZJ_sHrguU/Thbyga-ybqI/AAAAAAAAA-8/OS5WyIuG7LE/s400/IMG_3802.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried chicken and mashed kumara toasted sandwich on rye</td></tr>
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</div><div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="cursor: move;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/06/weekend-cooking-new-york-edition-recipe.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com9tag:blogger.com,1999:blog-3435896035604631192.post-9927866194298515422011-07-01T22:51:00.000+10:002011-07-01T22:51:50.124+10:00Raw Vegan Low GI Chocolate? What the Hell.Or more correctly, I blame <a href="http://wayfaringchocolate.com/">Hannah</a> IV<br />
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I have a history of<a href="http://astrongbeliefinwicker.blogspot.com/2010/05/i-still-blame-hannah-iii-mona-vale-haul.html"> blaming Hannah</a> for some things. Like buying somewhat ridiculous and overpriced chocolates. And having any desire whatsoever to try raw vegan low GI chocolate, which is really not my thing. At all. And now I know why.<br />
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I was so overwhelmed with the flavours available that I ended up trying all of them. So many things I had no real idea about- lucuma, maca, camu camu and purple corn. How did they taste normally? And what would they be like in chocolate? And what are Activated Almonds? Why would you activate them? And how?<br />
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<tr><td class="tr-caption" style="text-align: center;">Activated almonds peeking through</td></tr>
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You should always stick with your instincts about new chocolate flavours. After all I've been eating chocolate for quite a few decades now, I think I know what I like. I picked the Activated Almond and Purple Corn as the first flavour to try. It was the best in my opinion. Turns out <a href="http://www.raw-chocolate.net/products/8/activated-almond-purple-corn-organic-raw-dark-chocolate">Activated Almonds</a> are raw almonds that have been soaked to deactivate enzyme inhibitors that apparently make raw nuts hard to digest, and then dried out again at low temperature to make them crunchy again. I'm not sure I really buy into all that, but the activated almonds tasted fine, and didn't upset my delicate digestive mechanism. However I was rather astonished at raw chocolate. It's chocolate Jim, but not as we know it. The texture is well, awful, and the taste, well, not as we know it. And since I'm not sold on the benefits of a total raw food diet, I'd rather eat cooked chocolate, because it's nicer.<br />
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The sour cherry acai was next. I was still struggling with the texture and taste of raw chocolate, which came to the fore more given the absence of activated almonds. The taste did linger on the palate for quite some time even after a small delicate nibble on just a few squares. The flavour elements don't seem to blend, and the berries stand apart somehow. This isn't the sort of chocolate to gobble greedily. Perhaps a good thing. But if you are going to eat chocolate, really, you want to enjoy it more than this I think.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oQxR83NRlpo/TgNP2HXdqiI/AAAAAAAAAy0/txB9wlfQhGs/s1600/IMG_2014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-oQxR83NRlpo/TgNP2HXdqiI/AAAAAAAAAy0/txB9wlfQhGs/s320/IMG_2014.JPG" width="320" /></a></div><br />
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I'm vaguely interested in eating things that I have to google first to work out what they are. Always up for a new experience, me.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sadly a bit bloomed</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stupid computer won't let me rotate this one</td></tr>
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Goji berries, ok. They've been a bit of a trend over the past few years. I know what they are. But Camu Camu, Maca and Lucuma? Absolutely no idea of what they are, or how they will taste. Turns out they are all South American plants. Which is ok I guess but makes me start to ponder food miles and the utility of all this. Then I discover that Camu Camu is apparently <a href="http://en.wikipedia.org/wiki/Myrciaria_dubia">at risk of becoming an endangered species</a> because people like me like novel chocolate flavourings that are allegedly good for us, and chock full of anti-oxidants. And then none of them seemed to taste all that much of anything. Well at least in this format. Lucuma is meant to <a href="http://www.youtube.com/watch?v=6bNRLR7pWo0">taste like caramel</a>, and is a popular icecream flavour<a href="http://perufood.blogspot.com/2008/01/for-love-of-lcuma.html"> in Peru</a>. I didn't get any caramel notions here though.<br />
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I left the Crunchy Mint to last, expecting not to like it. I've never been all that keen on the crunchy type chocolates, with shards of sugary flavours. But to my surprise this was probably the second best one. The mint flavour was quite pleasant. Although I still hadn't got used to the whole raw chocolate vibe.<br />
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I think that my raw chocolate career may be over. I guess if you're really into the raw diet ethos then these at least would be treats- and they're still much better than carob!Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com3tag:blogger.com,1999:blog-3435896035604631192.post-4662798939785119742011-06-26T21:39:00.000+10:002011-06-26T21:39:29.655+10:00Kumara HummusI do love hummus. And it's so quick and easy to make hummus at home. Naturally home made hummus tastes much better than store bought.<br />
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Recently I found a <a href="http://www.heatherpearson.com/2011/05/weekend-cooking-hummas-variations.html">fabulous blog post</a> about variations on hummus, including the fabulously interesting kumara hummus. And I knew I had to make it sometime soon. I took inspiration from <a href="http://www.wholeliving.com/recipe/sweet-potato-hummus">this recipe</a>, and naturally fiddled with it a bit.<br />
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Kumara is delicious, and a fabulous <a href="http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html">low GI superfood</a>. I've been trying kumara in a few new and different ways recently, and enjoying it very much. I commonly use it as a mashed vegie for dinner, but sometimes you want to try something new with an old favourite, or combine two trusted old friends.<br />
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<a href="http://en.wikipedia.org/wiki/Ras_el_hanout">Ras el hanout</a> is another wonderful, aromatic spice blend. I have a wonderful pot of it that I bought in Melbourne last time I visited.<br />
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Kumara Hummus<br />
<br />
450gm kumara<br />
300gm chick peas<br />
1 clove garlic, crushed<br />
1 1/2 tsp ras el hanout<br />
2 tblsp peanut butter<br />
2 tblsp lemon juice (about 1 lemon)<br />
1 tblsp olive oil + an extra slurp if needed for texture<br />
sea salt and freshly ground pepper<br />
<br />
<br />
Peel kumara, and chop into even sized pieces. Microwave until tender (about 8-10 minutes).<br />
<br />
Combine cooked kumara, chickpeas, garlic, ras al hanout, peanut butter, lemon juice, olive oil and seasonings in a food processor. Blend until desired texture. I like mine quite smooth, and not chunky.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVPU2SnPp_gSDmUpPWpPmOGdwCb9gFGtc9rLrd8KySJ5riS6E_JryDK4qaqFq01B6MS0boGaVp4bfcEs2Uy_5prg_jk51Ax6Zuc5viRQcIJbSsgD6UNTVyC4jBAgBsIVjvICgeX0PYy2h/s1600/IMG_3811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVPU2SnPp_gSDmUpPWpPmOGdwCb9gFGtc9rLrd8KySJ5riS6E_JryDK4qaqFq01B6MS0boGaVp4bfcEs2Uy_5prg_jk51Ax6Zuc5viRQcIJbSsgD6UNTVyC4jBAgBsIVjvICgeX0PYy2h/s400/IMG_3811.JPG" width="400" /></a></div><br />
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Notes<br />
I learnt to use peanut butter instead of tahini in my hummus last year. <a href="http://adventuresinalowgiworld.blogspot.com/2011/01/almost-nigella-lawsons-peanut-butter.html">Nigella Lawson taught me</a>. The peanut butter ratio I used here was probably a bit high, it almost came through as a separate taste. I was a bit distracted when I was making this, and had put more in than I wanted to before I quite realised. Plus my chickpeas didn't cook up into as much as I was expecting.<br />
<br />
Because it's winter here and rather chilly at the minute I tried to think of some new ways to use hummus rather than just with crudites. Thus the evolution of the kumara hummus, roasted capsicum and ham pizza! Sadly no picture exists of this original treat. We have pizza and movie night every Friday night, and it made quite a nice change from the usual pizza toppings I use.<br />
<br />
I was very excited to find these German crackers on a recent excursion to Sydney. I had originally seen them on a Chocolate and Zucchini post about peacamole. I was saving them for a special occasion, and naturally hoping to make my <a href="http://adventuresinalowgiworld.blogspot.com/2011/03/poiscamole.html">poiscamole </a>to enjoy them with. Life, and kumara hummus intervened.<br />
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I can live with that.<br />
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<div class="separator" style="clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="color: #33aaff; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="border-bottom-style: none; border-color: initial; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; border-width: initial; cursor: move; position: relative;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/05/weekend-cooking-ramen-girl-review.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com5tag:blogger.com,1999:blog-3435896035604631192.post-78114611268782591342011-06-18T23:36:00.001+10:002011-06-18T23:41:38.517+10:00ChestnutsChestnuts are definitely a new adventure for me. They're low GI (54). Well, <a href="http://ginews.blogspot.com/2007/06/low-gi-food-of-month.html">crushed, uncooked chestnut kernels</a> are. I'm all for the low GI concept- by why test the raw product when they're almost always eaten cooked? Makes no sense to me.<br />
<br />
I've eaten the very occasional chestnut product. But only really in the past year or two, when curiosity began to take over. And then they generally probably weren't all that healthy, or low GI.<br />
<br />
Well, this chestnut yoghurt in Paris could well have been.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4Azs8ftgJCA/TfiQzOpur7I/AAAAAAAAAwo/-zGbt5M0G2Q/s1600/IMG_9095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4Azs8ftgJCA/TfiQzOpur7I/AAAAAAAAAwo/-zGbt5M0G2Q/s320/IMG_9095.jpg" width="240" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nz_aq7Lo9w0/TfiRFhyrTFI/AAAAAAAAAws/F-nBgEFFLsA/s1600/IMG_9097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nz_aq7Lo9w0/TfiRFhyrTFI/AAAAAAAAAws/F-nBgEFFLsA/s320/IMG_9097.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More like a mousse in texture, it was fabulous<br />
<br />
</td></tr>
</tbody></table><br />
<div>But the Mont Blancs at Angelina's probably weren't</div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6gDQmQbScRm9scKuYeEkkLu9My8CGYYyN7eMIeMH2_jNdOplZkQ0U4DkMUvYhr-ChFpFxNqyaxnk-yJamWDtK4P59_3yK4Bzh6uUaEKv1gzw0oV6C8eKx6Nl081imB8gLREbeDh3b5LB/s1600/IMG_9447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6gDQmQbScRm9scKuYeEkkLu9My8CGYYyN7eMIeMH2_jNdOplZkQ0U4DkMUvYhr-ChFpFxNqyaxnk-yJamWDtK4P59_3yK4Bzh6uUaEKv1gzw0oV6C8eKx6Nl081imB8gLREbeDh3b5LB/s320/IMG_9447.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Very good for the disposition though</td></tr>
</tbody></table></div><div>And I'd certainly never tried applying any heat to a chestnut in the safety of my own home. It seemed like a rather complicated thing to do. After all they can explode:</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/lMHTIML4sMI?feature=player_embedded' frameborder='0'></iframe></div><div><br />
</div><div><br />
</div><div>I didn't certainly want exploding chestnuts all over the house. Luck was with me, and I found a brochure put out by the <a href="http://www.chestnutsaustralia.com.au/">chestnut growers</a>, explaining how to cook the little blighters, without risk of explosion. I mustn't be the only nervous nellie about cooking chestnuts! I took advice from my facebook brains trust too. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yog3AfEfnd8/TfiZGhvulCI/AAAAAAAAAw0/tYGA8UX8rbQ/s1600/IMG_3840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yog3AfEfnd8/TfiZGhvulCI/AAAAAAAAAw0/tYGA8UX8rbQ/s400/IMG_3840.JPG" width="400" /></a></div><div><br />
</div><div><br />
</div><div>Only 3 steps. Cut. Cook. Peel. I could probably do this. Still I found the brochure a bit light on details. When you haven't cut a chestnut before, you don't really know what cutting the inner skin feels like. I was planning to try a few different methods of cooking, but it turned out that I hadn't bought enough to fully experiment. So I decided to microwave them. </div><div><br />
</div><div>My glossy brochure just said to microwave on high for 2-3 minutes in a covered container (to reduce mess in case of explosion I imagine). But it didn't say whether to put water in or not. So I tried 4 in my microwave steamer without water. Not a good idea!</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0qrcN9Ojfp7Z3J-J4pmyGtI6NTZsOBD7k7Tyy5smRE9h1XOu8kLWQ-g0qd9qIN3iamGjXJUvx5RPjjJBEWhaq8SR9LnrpWM9Z1UoNQotxr1-dsLRg0H0RHqr2CRZyTR4sjssGDtGLrsd/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0qrcN9Ojfp7Z3J-J4pmyGtI6NTZsOBD7k7Tyy5smRE9h1XOu8kLWQ-g0qd9qIN3iamGjXJUvx5RPjjJBEWhaq8SR9LnrpWM9Z1UoNQotxr1-dsLRg0H0RHqr2CRZyTR4sjssGDtGLrsd/s320/IMG_3832.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hard nubbins of inedible chestnut, and showing the furry inner layer of the shell</td></tr>
</tbody></table><div><br />
</div><div><br />
</div><div>I could peel them easily enough- another danger my brains trust had alerted me to. But the insides were hard, inedible nubbins of chestnut. So I tried two with water in the steamer- and success! They were edible. I got rather carried away and steamed my remaining chestnuts in several batches. Which was fine to cook them, but the peeling took a toll. They do become harder to peel as they cool, and I learnt that chestnut peel jamming up under your finger nails is a rather exquisite torture.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbKEv9_iKudYeztC1u5tms6M5On_NwhnmKlxAUxc6-Blhsb6bX7tRSoFGbJdwdmKTMe1wh426KhqTIjqHW_exkhwg2pd82zbfpjfhKSxgq7hrao2G0NvkVtn0QqZ0fsa9D5rBLVFPkFE5/s1600/IMG_3835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbKEv9_iKudYeztC1u5tms6M5On_NwhnmKlxAUxc6-Blhsb6bX7tRSoFGbJdwdmKTMe1wh426KhqTIjqHW_exkhwg2pd82zbfpjfhKSxgq7hrao2G0NvkVtn0QqZ0fsa9D5rBLVFPkFE5/s320/IMG_3835.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stages of chestnut peeling</td></tr>
</tbody></table> Enquiring minds need to know more about unfamiliar ingredients so I cut one in half. And was strangely unsettled. I had flashbacks to my student years, and time spent in the pathology lab.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BAE2G9Jk0Xw/TfiawEcBAYI/AAAAAAAAAxA/kDNvEMyEQoE/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BAE2G9Jk0Xw/TfiawEcBAYI/AAAAAAAAAxA/kDNvEMyEQoE/s320/IMG_3836.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cerebellum anyone?</td></tr>
</tbody></table><br />
Still, in the end the effort paid off. And I was left with enough chestnut meat to make <a href="http://soupsoupglorioussoup.blogspot.com/2011/06/chestnut-soup-with-bacon-and-thyme.html">my soup</a>. Which was the reason for the whole exercise. In my inexperienced hands, with a bit of wastage, the 500 gm I bought, ended up giving me about 240 gm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Fgnk2kQhM7p9MZMp90jztOKZOuZZDijqaFUlICWpRVpIimjnMeosH3qs3gnxYNe9OxpCEuuBbk-VIpmhCwwqYRy-XqbX-ch4D2cvv0DZrtg5qlrJggp8IrnaX-SoSoLNqwyizreaH_Zu/s1600/IMG_3838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Fgnk2kQhM7p9MZMp90jztOKZOuZZDijqaFUlICWpRVpIimjnMeosH3qs3gnxYNe9OxpCEuuBbk-VIpmhCwwqYRy-XqbX-ch4D2cvv0DZrtg5qlrJggp8IrnaX-SoSoLNqwyizreaH_Zu/s320/IMG_3838.JPG" width="320" /></a></div><br />
And as a happy byproduct of all this chestnutting today I remembered a secret stash in the pantry. A treasure brought home from France last year. Happily still in date! Although I'm probably back in the non-low GI chestnut product here.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hmJkrIA42c4/TfifKQ9UzxI/AAAAAAAAAxI/yQUNdBcGm00/s1600/IMG_3842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hmJkrIA42c4/TfifKQ9UzxI/AAAAAAAAAxI/yQUNdBcGm00/s320/IMG_3842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French chestnut honey pearls- they're delicious!</td></tr>
</tbody></table><br />
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<div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><br />
</span></div></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/05/weekend-cooking-ramen-girl-review.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com6tag:blogger.com,1999:blog-3435896035604631192.post-17975963227443517482011-06-14T10:31:00.001+10:002011-06-14T10:32:51.410+10:00Beetroot and Apple Juice<div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHzJH55sayC2UR0LTPyJ7kzjunucbjlMIL4F3P3n9AJ1M0vRlFrRy9B0ubhJAiqQai6TbApkZsXBxMuL5iNmPo6uif8pyFD7KBUrF0Gn6T-11xQWyGjxjV1PsLFi0QI9KL03NpSL5TeYa/s1600/IMG_1074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHzJH55sayC2UR0LTPyJ7kzjunucbjlMIL4F3P3n9AJ1M0vRlFrRy9B0ubhJAiqQai6TbApkZsXBxMuL5iNmPo6uif8pyFD7KBUrF0Gn6T-11xQWyGjxjV1PsLFi0QI9KL03NpSL5TeYa/s320/IMG_1074.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love beetroot, and never seem to cook or eat it often enough. I can't seem to find a GI rating for fresh beetroot, only that for tinned beetroot! (64, which is medium). Are we that awful that we eat more tinned beetroot than fresh? Probably. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Vegetable juice has a rating of 43. I'm not sure what is meant by vegetable juice though. Probably a carrot or tomato based juice. Neither of which I particularly like. Apple juice is low GI (40).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beetroot is said to be <a href="http://ginews.blogspot.com/2011/03/gi-update.html">low in carbohydrate</a>, so the glycaemic load is low for typical servings. It is just such a marvelous colour that it must be <a href="http://www.elements4health.com/the-bloody-beet.html">chock full of nutrients</a>. I just feel so virtuous eating it, and now drinking it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've been buying the occasional bottle of this delicious Sunraysia Beetroot and Apple Juice for a few months now. We don't normally keep juice in the house. But as I don't drink tea or coffee, sometimes you need a bit of a break from water. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNLAIxjs3n7mIeRvnVdYDLm0lqCBI3hL75LLCFyDgkAgmacML9o-L61_sKm6jbUCAfsveykIPeJXkjFsezG_L9Gqx-muu-JeFh8rRgDrpN833vrkvE58UNI9R3aXcpMn7V6LS6hR9H7nU/s1600/IMG_2614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNLAIxjs3n7mIeRvnVdYDLm0lqCBI3hL75LLCFyDgkAgmacML9o-L61_sKm6jbUCAfsveykIPeJXkjFsezG_L9Gqx-muu-JeFh8rRgDrpN833vrkvE58UNI9R3aXcpMn7V6LS6hR9H7nU/s400/IMG_2614.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beware. The nice looking blueberry juice is not in the same league as the beetroot and apple juice at all. The beetroot and apple is just juice. The blueberry juice is just 18% juice, and the rest water and sugar. I wasn't expecting that. Tasty and all of course, but not quite as good for us. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com0tag:blogger.com,1999:blog-3435896035604631192.post-84368678934832419852011-06-11T21:04:00.001+10:002011-06-11T21:06:10.501+10:00Durian is low GI- but who really cares?After all, durian isn't edible anyway.<br />
<br />
That makes it no GI really. On formal testing durian has a <a href="http://ginews.blogspot.com/2010/06/get-scoop-on-nutrition-with-emma.html">low GI rating of 49</a>.<br />
<br />
Some misguided folks apparently refer to durian as the "<a href="http://www.thaifoodandtravel.com/features/durian.html">king of fruits</a>".<br />
<br />
I was very excited to try this on my trip to Singapore last year. I had heard so much about it. But whatever you've heard can never prepare you for the smell of fresh durian.<br />
<br />
Once you've smelt it you completely understand to your core why it's banned on trains and buses.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WBBktEGuXUa7mSMlMPhJjAI1KJ6iP9KYgOI7NiYVIzmN0q5CQm0Zu2uRqY33uZGm_BaXr_JWIw4F094Vbk_lO2vthf_DusfE9QHaFdhogzeXBfE7a6cDITrLNM_uaC6HXPjEeTHEO8nH/s1600/IMG_6132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WBBktEGuXUa7mSMlMPhJjAI1KJ6iP9KYgOI7NiYVIzmN0q5CQm0Zu2uRqY33uZGm_BaXr_JWIw4F094Vbk_lO2vthf_DusfE9QHaFdhogzeXBfE7a6cDITrLNM_uaC6HXPjEeTHEO8nH/s400/IMG_6132.JPG" width="400" /></a></div><br />
So how does it smell? It smells most like burnt vomit. Hard to get away from that fact. But it does. You can tell that there is a fruit stall around the corner, as you can smell that unmistakeable stench from that far.<br />
<br />
Despite this smell that attacks the back of your throat I was still keen to try it. I thought that it would be most safe to try in icecream form. That durian icecream would be dilute enough, that it would be ok.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2crLpsMtSTGFl1FRN9DwDLDnIkanE6s-FJkyD4-cNHtLrQY9PIrYN09BIjDkesmOGUWNF8iN1JcysKJ_GIgduJGBw3D-Lb2YtcvNZU13RjVD538vPFipESHn7Ed-t9S532QY8sNn_GOMF/s1600/IMG_6098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2crLpsMtSTGFl1FRN9DwDLDnIkanE6s-FJkyD4-cNHtLrQY9PIrYN09BIjDkesmOGUWNF8iN1JcysKJ_GIgduJGBw3D-Lb2YtcvNZU13RjVD538vPFipESHn7Ed-t9S532QY8sNn_GOMF/s400/IMG_6098.jpg" width="300" /></a></div><br />
But it's not. I tried to like it, but I just couldn't do it. I only managed to nibble the icecream down to the start of the wafer. Couldn't do it any more. And I paid for it for hours later. Each time you breathe out you can smell burnt vomit all over again.<br />
<br />
Buying the icecream was fascinating in itself though. I bought it from a cart seller. The lady got a block of your desired flavour out of her freezer, and wielding a massive knife she cut a slice with great precision.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eY0mROB_XN0/TeoASifRyoI/AAAAAAAAAuE/F-ONyg00zHc/s1600/IMG_6097.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-eY0mROB_XN0/TeoASifRyoI/AAAAAAAAAuE/F-ONyg00zHc/s400/IMG_6097.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a great picture, but you get the idea</td></tr>
</tbody></table><br />
<div>Durian, try this low GI treat at your own peril.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="color: #33aaff; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; cursor: move; position: relative;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/05/weekend-cooking-ramen-girl-review.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com9tag:blogger.com,1999:blog-3435896035604631192.post-64990576437883238992011-06-04T20:31:00.000+10:002011-06-04T20:31:38.514+10:00Fruit Salad<div class="separator" style="clear: both; text-align: center;">Fruit Salad is a wonderful treat at any time of year. A delicious, filling breakfast. A healthy desert. A great snack. It's always slightly different depending on what fruits are available at the time of year. </div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HqrVlQZAi44/TeOdYQIVhPI/AAAAAAAAAsw/VsOWLmovLus/s1600/IMG_2257.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HqrVlQZAi44/TeOdYQIVhPI/AAAAAAAAAsw/VsOWLmovLus/s400/IMG_2257.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A near perfect fruit salad-pear, fig, raspberry, blueberry. Heaven. </td></tr>
</tbody></table><br />
<br />
The GI ratings of individual fruits can be tricky to remember, but you can make some generalities.<br />
<br />
Temperate fruits tend to be ok. Orchard fruits, citrus and berries.<br />
<br />
Apple (38)<br />
Apricot (34)<br />
Blueberries (53)<br />
Grapefruit (25)<br />
Grapes (53)<br />
Kiwifruit (53)<br />
Nectarine (43)<br />
Orange (42)<br />
Peaches (42)<br />
Pear (38)<br />
Plums (39)<br />
Raspberries- although untested, have little or no carbs. YAY I think they might be my absolute favourite fruit!<br />
Strawberries (40)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLWPGKf68x86Dx8wCNHU8C6ToBM3zS4sCWhBFjD-Armrg7OrCjXs5rY6tCS118LRHPZ57bBQOlB3-hwvNwFdYUw20aMBL13vnHBrEc1i5d5tR2iZnu9QPtds9QM8Hp27H-vlsS8bmgupR/s1600/IMG_2261.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLWPGKf68x86Dx8wCNHU8C6ToBM3zS4sCWhBFjD-Armrg7OrCjXs5rY6tCS118LRHPZ57bBQOlB3-hwvNwFdYUw20aMBL13vnHBrEc1i5d5tR2iZnu9QPtds9QM8Hp27H-vlsS8bmgupR/s400/IMG_2261.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig yoghurt completes it</td></tr>
</tbody></table><br />
<br />
Tropical fruits are more problematic, with just 2 being low GI.<br />
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Mango (51) Although mango is a very close second.<br />
Banana (52)<br />
<br />
<br />
Other tropical fruits have higher GI values, but that doesn't mean you can put some in a fruit salad.<br />
<br />
Pineapple (59)<br />
Paw paw (56)<br />
Rockmelon/cantaloupe (88) is this the reason it's my favourite melon?<br />
Watermelon (76)<br />
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The GI of figs hasn't been done, but <a href="http://adventuresinalowgiworld.blogspot.com/2011/02/oops-figs.html">dried figs are medium GI 61</a>.<br />
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<div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Fn28PagWVuA/TemMO0vWWwI/AAAAAAAAAts/dL_9drW86fM/s1600/Presentation2.jpg" style="cursor: move;" /></a></div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/05/weekend-cooking-ramen-girl-review.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com11tag:blogger.com,1999:blog-3435896035604631192.post-5299412924399000062011-05-28T20:07:00.000+10:002011-05-28T20:07:58.828+10:00Warm Spiced Chickpea SaladI was pretty pleased with this for my work lunches this week. I made this recipe up myself. I drew rather heavily for inspiration on a Spiced Chickpea Salad recipe that I had clipped out of the Sunday paper in March. But it was a very summery sort of salad- cucumber, tomato, chopped and served cold. Even though I liked the sounds of it, and do want to try it at some time, it just didn't seem right for the very cold wintery weather that we have been experiencing this month. After all we had our first snowfall of the year two weeks ago! The earliest snowfall that I remember since living here. So I decided that I should have more of a warm veggie salad. And it worked pretty well. I felt frightfully virtuous eating this all week, and that's what it's all about.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDH9ObFALF2wdUq0UfCaEY7eNgnKMqPkcISEgVZ_xfR0I4-AiqvRlh9QJIuPUg7VRnrwikmvVaqphYFKlaLKBNvDXW-e5FvOx6vCbguxkk6jK4R-0D6KthyphenhyphenqlJTGJctAeDs35uv2DR9LVr/s1600/IMG_3497.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDH9ObFALF2wdUq0UfCaEY7eNgnKMqPkcISEgVZ_xfR0I4-AiqvRlh9QJIuPUg7VRnrwikmvVaqphYFKlaLKBNvDXW-e5FvOx6vCbguxkk6jK4R-0D6KthyphenhyphenqlJTGJctAeDs35uv2DR9LVr/s400/IMG_3497.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'd forgotten to add the zucchini at this stage- but you get the idea</td></tr>
</tbody></table><br />
<br />
Warm Spiced Chickpea Salad<br />
<br />
1/2 packet of chickpeas, soaked overnight, drained, rinsed, then boiled til tender<br />
<br />
1 large kumara/orange sweet potato, cut into bite sized chunks<br />
1 punnet of grape or cherry tomatoes<br />
1/2 head of broccoli<br />
A handful of beans, trimmed<br />
1 zucchini, cut into mouth sized chunks<br />
<br />
2 tblsp olive oil, plus extra for drizzling<br />
1 onion, diced<br />
2 eschallots, diced<br />
2 tsp garam masala<br />
<br />
Heat oven to 180C/350F.<br />
<br />
Place kumara in a roasting dish. Drizzle with some olive oil. Mix to cover. Roast until tender, and edges browning (about an hour in my oven, but should be quicker in most). Place tomatoes on baking paper on a tray, drizzle with oil, and roast until tender as desired.<br />
<br />
Steam or blanch broccoli, beans and zucchini.<br />
<br />
Heat olive oil in a shallow fry pan. Add onions and eschallots. Fry until soft. Add garam masala and cook til fragrant.<br />
<br />
Assemble chick peas, vegetables and onion mix in a large container.<br />
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Notes<br />
Of course you could easily use tinned chickpeas, they are just so much nicer if you do them yourself. There is a bit of lead time, but basically no work, so they're pretty simple, and quick really. I probably had the equivalent of two 400 gm cans of chickpeas here.<br />
<br />
Broccoli isn't my most favourite vegetable any more. It is frightfully good for you, and I did have half a head of it in the fridge, so in it went. You could substitute any vegetable you liked. I'd keep the kumara though, it really worked well. I only used the eschallots because they were lying about too, they do add a nice sweetness though.<br />
<br />
It was a bit fiddly cooking the vegies in different ways, but I was just puttering around on a Sunday afternoon, and hadn't really planned this as a tactical strike. I should have just chucked them all in the oven to roast together I suspect.<br />
<br />
Garam masala is a beautifully fragrant <a href="http://www.gourmetshopper.com.au/shop/product.php?productid=182">Indian spice blend</a>. It's well worth seeking out.<br />
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<div class="separator" style="clear: both; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjYaSaxeqenWhKoA-IDoUJhqtmc_Ap5hbnWpBT2luWvU-N1hDweFKp8XqIKYeAL0Qk5E-iPeu_L06j2n36inV_uz7xH24oSlgTUeyHX0viPx78xvvaHLsLqFC7YCXsdykK7HHiygiMvgw/s1600/Presentation2.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: underline;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjYaSaxeqenWhKoA-IDoUJhqtmc_Ap5hbnWpBT2luWvU-N1hDweFKp8XqIKYeAL0Qk5E-iPeu_L06j2n36inV_uz7xH24oSlgTUeyHX0viPx78xvvaHLsLqFC7YCXsdykK7HHiygiMvgw/s1600/Presentation2.jpg" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" /></a></div><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
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</div><div style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">This post is linked to</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/2011/05/weekend-cooking-ramen-girl-review.html" style="color: #6699cc; text-decoration: none;">Weekend Cooking</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">, a fabulous weekly meme at</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;"><a href="http://www.bethfishreads.com/" style="color: #6699cc; text-decoration: none;">Beth Fish Reads</a></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 13px; line-height: 19px;">.</span></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com11tag:blogger.com,1999:blog-3435896035604631192.post-38410903984059585772011-05-16T22:57:00.000+10:002012-07-26T13:16:04.711+10:00Quinoa with Roast CauliflowerI have been making this for about a year. I was rather unfamiliar with quinoa a year ago when I started making this. Now I've made it multiple times, and it's always delicious. This recipe makes a great, nutritious work lunch, and is very adaptable, as you can throw in whatever assortment of leftovers you have lying about the place- it's particularly fabulous with some leftover chunks of roast pumpkin.<br />
<br />
Quinoa is a Bolivian seed that has taken the western world by storm. So much so that it is <a href="http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html?_r=2">causing problems</a> in Bolivia. It is even being adopted by New York Jews as a <a href="http://www.nytimes.com/2011/04/18/nyregion/for-passover-eating-quinoa-is-popular-but-is-it-kosher.html?_r=1&smid=fb-nytimes&WT.mc_id=NY-SM-E-FB-SM-LIN-FPQ-041811-NYT-NA&WT.mc_ev=click">controversial new kosher food for passover</a>.<br />
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I always feel conflicted about food miles when using quinoa. All the brands I've ever found have been grown in Bolivia. I've never found any grown in Australia, maybe that will happen sometime soon. When I made this today I was able to use a glorious cauliflower grown locally in Canowindra. Hopefully this can help combat the Bolivian effect.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiMTuxLSV1PIFscjqshex_HIoSkpnFk88m49fs_ZimST2i99iHDIhBy-zKgj34kzz-2CNHhPV7SfGWmS-4s6gsRTxCVRo5pjtbCOKEas1cPS846cgnDHFtFJAcsX_C2X7w9mXQ7qg3fv2/s1600/IMG_3474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmiMTuxLSV1PIFscjqshex_HIoSkpnFk88m49fs_ZimST2i99iHDIhBy-zKgj34kzz-2CNHhPV7SfGWmS-4s6gsRTxCVRo5pjtbCOKEas1cPS846cgnDHFtFJAcsX_C2X7w9mXQ7qg3fv2/s400/IMG_3474.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous local cauliflower</td></tr>
</tbody></table>
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<br />
Quinoa with Roast Cauliflower<br />
<br />
1 medium cauliflower, cut into small florets<br />
olive oil<br />
Sea salt and freshly ground black pepper<br />
80gm red quinoa<br />
300mL chicken or vegetable stock<br />
1/2 small bunch chives, chopped<br />
soft marinated goats cheese<br />
<br />
Preheat the overn to 170C<br />
<br />
Spread the cauliflower florets evenly in a roasting pan, do not crowd them. Drizzle with just enough olive oil to coat them lightly, and season well with salt and pepper. Roast the cauliflower for about 20 minutes, shaking the pan from time to time to ensure it cooks evenly, until it starts to caramelise and become tender.<br />
<br />
Meanwhile rinse the quinoa and place it in a small saucepan with the stock (if using homemade stock add a pinch of salt). Bring the stock to the boil then reduce the heat and simmer, uncovered, gently for about 25-30 minutes until the quinoa is tender and the liquid has evaporated.<br />
<br />
Place the quinoa in a bowl with the cauliflower, scraping the roasting pan to get all the crisp bits and any remaining oil. Add the chives, crumble in the goats cheese. Season to taste. Mix gently to combine and evenly distribute the cheese.<br />
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Serve the quinoa as a light meal or with braised lamb shanks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE8-pFc1xMv5HEU-9hOOgB2ZuabiISXrN51YN0qLRX0qqQSIKP6Wkzv5zHat_hwvLzzIgJuBHkHVuma0JOqqNpDTXvPy5Ll5o0UlSGVOr10n7JtOhPZKnAyCRb0O0JrFBXJHrFZK4DnLq/s1600/IMG_1028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsE8-pFc1xMv5HEU-9hOOgB2ZuabiISXrN51YN0qLRX0qqQSIKP6Wkzv5zHat_hwvLzzIgJuBHkHVuma0JOqqNpDTXvPy5Ll5o0UlSGVOr10n7JtOhPZKnAyCRb0O0JrFBXJHrFZK4DnLq/s400/IMG_1028.JPG" width="400" /></a></div>
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<br />
Cath Claringbold. Good Weekend 15/5/2010<br />
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Notes<br />
My oven is always slow. It takes much longer than 20 minutes in my oven to roast the cauliflower.<br />
<br />
While it is better if you add some cheese to it, sometimes I've run out and it's still delicious. It's fine with or without chives too.<br />
<br />
My 10 year old son is even happy eating this! For some reason cauliflower is his favourite vegetable and he even like quinoa- although he prefers to call it worms.<br />
<br />
<br />
I often throw in some other veggies when roasting the cauliflower- such as parsnip, carrot and pumpkin. This then makes enough for a whole week of nutritious tasty low GI work lunches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbUCGU3RjKjNP6s1CQTeArDngXkP48VoFdJb4BGdIonP9eQFcfLiuNeWfLuWi6CYXfFlfYJHhB05RGZ3NLcDMUSpWMx8_Oez_WbO7n60nEL4YBvBmu-ZyWerq56WmRmrgjoNDiGm9xgSX/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbUCGU3RjKjNP6s1CQTeArDngXkP48VoFdJb4BGdIonP9eQFcfLiuNeWfLuWi6CYXfFlfYJHhB05RGZ3NLcDMUSpWMx8_Oez_WbO7n60nEL4YBvBmu-ZyWerq56WmRmrgjoNDiGm9xgSX/s400/IMG_1027.JPG" width="400" /></a></div>
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<br /></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com1tag:blogger.com,1999:blog-3435896035604631192.post-20995707260396772412011-04-19T00:23:00.000+10:002011-04-19T00:23:02.464+10:00Rhubarb Maple PorridgeI do love porridge. It's so warming, so filling, so delicious. I look forward to the winter months and frequent porridge. Happily I've got my 10 year old hooked on porridge too. It took a bit of work when he was younger but now he sees it as a definite treat.<br />
<br />
I know some people eat it year round, but I just can't do that. For many years I didn't experiment with my porridge too much. I tinkered with the grains a bit, and occasionally made a dried fruit compote to put on top. I just love Bill Granger's Banana Porridge- it's magic, but I usually only make it once or twice a year. I generally made standard porridge with brown sugar and milk on top. But now I'm branching out, and becoming more adventurous in my old age. One day I just happened to have some of my famous <a href="http://adventuresinalowgiworld.blogspot.com/2010/10/baked-rhubarb.html">Baked Rhubarb</a> in the fridge. I'm sure this is how most new recipes are made- you're making something, look around, see another ingredient, and think "why not?".<br />
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Porridge is a low GI superfood. Porridge made from traditional rolled oats has a GI of 42. But you need to be wary of the packs of instant porridge- <a href="http://ginews.blogspot.com/2005/11/low-gi-food-of-month.html">the GI soars to 82</a>. There are many other health benefits to porridge too- lots of fibre, good for intestinal health, it's rich in beta-glucan which is a soluble fibre that helps lower cholesterol re-absorption.<br />
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Porridge is so quick and simple to make. You can even pop it on the stove on a low heat, get in the shower and it's ready when you get out, perfect for a getting ready for work breakfast- there is no need to use the instant packets, which never taste as good anyway. This is my current favourite porridge incarnation.<br />
<br />
Rhubarb Maple Porridge<br />
<br />
1/2 cup oats per person<br />
1 cup water per person (sometimes I put in a splodge more, if you like it thicker or thinner then adjust the fluid)<br />
Baked rhubarb, warmed or your favourite topping<br />
A drizzle of Canadian maple syrup<br />
Milk of your choice to top<br />
<br />
Add oats and water to a small non-stick pan. Stir. Put over a low heat (if you want to go have your shower), or a medium heat if you can give it any attention. Stir as frequently as your showering plans allow.<br />
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When done to your desired consistency, tip porridge into a bowl, added warmed baked rhubarb, a drizzle of Canadian maple syrup and some milk.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCFSFZcRJ-8r_OpGtZCXrL6vrZ8afxcpI332_ryJ4VZWu59PXisf1FLITxdl6DhyPyA8aEm94EYCEspO0lF89J3SjAY6YRJGK7QCHrIP4Pi8mAyMNVg3YyjSXw9jPwzJ1AcqbSUPzcNRV/s1600/IMG_2588.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCFSFZcRJ-8r_OpGtZCXrL6vrZ8afxcpI332_ryJ4VZWu59PXisf1FLITxdl6DhyPyA8aEm94EYCEspO0lF89J3SjAY6YRJGK7QCHrIP4Pi8mAyMNVg3YyjSXw9jPwzJ1AcqbSUPzcNRV/s400/IMG_2588.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porridge doesn't photograph all that well, I'm happy to admit, but it does taste delicious</td></tr>
</tbody></table>Notes<br />
I currently use either soy or goat milk usually, the goat milk doesn't go well with the rhubarb<br />
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</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com2tag:blogger.com,1999:blog-3435896035604631192.post-83825333827452036572011-04-05T23:16:00.001+10:002011-04-18T16:59:56.291+10:00Bircher MuesliOn a recent trip to Sydney, <a href="http://astrongbeliefinwicker.blogspot.com/2011/03/weekend-in-sydney.html">The Professor</a> offered to make me some bircher muesli. Now, I've never been a fan of bircher muesli, it's a textural thing mostly, but I haven't really had any for years, and have probably only ever had awful supermarket versions and didn't think I'd ever had any homemade especially for me by a bircher fan. And I must admit to being somewhat intrigued by the process.<br />
<br />
What follows is more a process than a recipe. But it is a rather low key way to enjoy a low GI breakfast. No cooking, just a bit of swishing about in a bowl and adding fruit.<br />
<br />
Traditional rolled oats are a wonderful low GI <a href="http://ginews.blogspot.com/2005/11/low-gi-food-of-month.html">(42) source of nutrition</a>. You do need to be careful and generally avoid the instant oats as these are quite high GI.<br />
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<br />
Rolled oats<br />
Cloudy apple juice<br />
Slivered almonds<br />
Grated green apple<br />
Handful blueberries<br />
Plain yoghurt to blend<br />
A drizzle of pure floral honey (not a blended honey, which is higher GI)<br />
<br />
Place rolled oats into a serving bowl. Add cloudy apple juice to soak. Cover. Leave overnight.<br />
In the morning, add fruit, nuts and yoghurt to taste.<br />
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<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GqtUGvGQ14o/TZpSvVPRs1I/AAAAAAAAAik/TE-z1pL9yP0/s1600/IMG_2330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-GqtUGvGQ14o/TZpSvVPRs1I/AAAAAAAAAik/TE-z1pL9yP0/s400/IMG_2330.JPG" width="400" /></a></div><br />
<a href="http://ginews.blogspot.com/2007/02/gi-news-briefs.html">Apple juice is low GI</a> (but energy dense). Cloudy apple juice has more antioxidants than regular apple juice. Which is I'm sure why my sister had it on standby.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr4gqb_vxRSnFg2zCEwKGumRpEfSdgm9ariO-Ajg7Ohb_KwgbWhkXKi92Lk7p9rhhwrMGAIRsHKtSKpyDIqW161Occ063AkAL3xTSbyMDIi1ZOdvPO1Rn3rjX0fiJl6WnmgFHXtc3hFi7/s1600/IMG_2332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJr4gqb_vxRSnFg2zCEwKGumRpEfSdgm9ariO-Ajg7Ohb_KwgbWhkXKi92Lk7p9rhhwrMGAIRsHKtSKpyDIqW161Occ063AkAL3xTSbyMDIi1ZOdvPO1Rn3rjX0fiJl6WnmgFHXtc3hFi7/s400/IMG_2332.jpg" width="300" /></a></div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepvClNRu-xrUOLhwqZb2VMNZccaXDmLXqs1_Ez2O2sl-X08zQFuMYMYI9dtyQTy6I4FDitEomkcOFKownIfZb7LOLatcXrvcmbDQZ12o2XxbJneXuxbKqtaW7-57cwW066Ww6x4z_bXUn/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepvClNRu-xrUOLhwqZb2VMNZccaXDmLXqs1_Ez2O2sl-X08zQFuMYMYI9dtyQTy6I4FDitEomkcOFKownIfZb7LOLatcXrvcmbDQZ12o2XxbJneXuxbKqtaW7-57cwW066Ww6x4z_bXUn/s400/IMG_2337.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grated homegrown apple</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8OUvoITflX50KVCb9b5t_tngZRhZLPvLCQdiyX9iEasdJGk-InCb2RFQI_SfnaLGlAuPbWRHPXsXzRHxxcF9ddBrkC2ThvnF_PnaCkSPyqVgoJVPgSXcideBh3Ix8hGSldeM_9kBi4I3/s1600/IMG_2339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8OUvoITflX50KVCb9b5t_tngZRhZLPvLCQdiyX9iEasdJGk-InCb2RFQI_SfnaLGlAuPbWRHPXsXzRHxxcF9ddBrkC2ThvnF_PnaCkSPyqVgoJVPgSXcideBh3Ix8hGSldeM_9kBi4I3/s400/IMG_2339.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished result</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">So. Am I a convert? No. Not really. It wasn't awful by any stretch, and I'm very glad to have had the opportunity to try it again, but still, I have an issue with the texture of bircher muesli that I just don't think that I can overcome. I think I'd stick with regular muesli or porridge any day. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com2tag:blogger.com,1999:blog-3435896035604631192.post-56642200961630471562011-03-30T23:25:00.000+11:002011-03-30T23:25:28.955+11:00Sonoma Spelt Maple and Almond Breakfast MuesliI have long been on a quest for the perfect muesli, and after eating this fabulous example I'm left wondering if I've found it! I stumbled on this accidentally on a <a href="http://astrongbeliefinwicker.blogspot.com/2011/03/weekend-in-sydney.html">recent trip to Sydney</a>. It was lurking in a rather humid and murky health food shop in Randwick. I was immediately intrigued. But vaguely disconcerted by the $14 price tag, for the 500gm bag.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLq7elLLepP8C0K_gGBlQxe9gJ3YCHNaLpLG8iIIR_RWGDGfiMjw0GIQ3AGQzIvllhlpCYzhE2rBPDe7R6wZZXoJdMpqcajvrIpAiBLH5ub-yBNuVAmhYj5mIPv1UfGbhFAE9yPEjUAl5/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLq7elLLepP8C0K_gGBlQxe9gJ3YCHNaLpLG8iIIR_RWGDGfiMjw0GIQ3AGQzIvllhlpCYzhE2rBPDe7R6wZZXoJdMpqcajvrIpAiBLH5ub-yBNuVAmhYj5mIPv1UfGbhFAE9yPEjUAl5/s400/IMG_2203.JPG" width="300" /></a></div><br />
<br />
It sounded great. Had a wonderful ingredient list full of recognisable stuff! Oats, spelt, maple syrup, almonds, raisins, sunflower oil, vanilla. Wow. All actual foods. All low GI ingredients. I must be in heaven. Made by an artisanal bakery, <a href="http://www.sonoma.com.au/">Sonoma</a>, in Sydney. I've had their breads before in fancy restaurants and been very impressed.<br />
<br />
So how is it? It smells fantastic- full of warm, caramelly aromas- such a shame blogs aren't scratch and sniff<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5c8rFQ-HCjPoT0lAUewB_ZyvOzfvrYUZ-NmrKwQcR14pYoCDuRXBP0-nxOVbB5_h0As_IjUsb8A5x5BZIM_Vr5RphvcEJL7Z-YYuypIybK2pKjH1-t43u1CXSq-C8jWjlDYDX7rYYwIM/s1600/IMG_2204.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5c8rFQ-HCjPoT0lAUewB_ZyvOzfvrYUZ-NmrKwQcR14pYoCDuRXBP0-nxOVbB5_h0As_IjUsb8A5x5BZIM_Vr5RphvcEJL7Z-YYuypIybK2pKjH1-t43u1CXSq-C8jWjlDYDX7rYYwIM/s400/IMG_2204.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not stingy with the nuts either</td></tr>
</tbody></table>I was lucky the week or so I was eating this (and I think their serving size of 125gm is just crazy, I would have eaten half that- making it almost cheap) in that I had an abundance of figs and blueberries to have on my muesli, making it even more delicious.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t-u40qAa7y0/TZB08uBDUSI/AAAAAAAAAh4/r_WLY_48rm0/s1600/IMG_2218.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-t-u40qAa7y0/TZB08uBDUSI/AAAAAAAAAh4/r_WLY_48rm0/s400/IMG_2218.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Life imitating art, or at least packaging</td></tr>
</tbody></table>I'm looking forward to stocking up on more of this on a future trip to Sydney, and also checking out their Honey Spice Muesli.Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com3tag:blogger.com,1999:blog-3435896035604631192.post-20248723087932429462011-03-28T22:18:00.000+11:002011-03-28T22:18:17.735+11:00Couscous and Vegetable Soup<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">It's heading into autumn in Australia, so this post is about a soup I last made a few months ago now. Actually I've been making this soup regularly for over 10 years. I usually tweak it a bit, but it always smells fragrant and fabulous. I've tried it as a Quinoa and Vegetable Soup, but it wasn't as good, so I think I'll stick with using couscous. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I've always made this with regular couscous, but have recently discovered that it has a medium GI of 61-65. Israeli pearl couscous is lower GI (52), so I'll have to try it with that next time. I've only used pearl couscous once, it was quite a few years ago, and don't remember liking it very well, but it should be fine in a soup, where it is more a textural component.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Couscous and Vegetable Soup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriIEUN6BJCMIEEwXCvkSIA_cTo7NpIP7QvYo4MGjPUrYx3d5qUZxtRB0mhZC8ohSr2hDxpNTgCx-ooLTJ64XCJJypoeFVGqPoh4Wq6g40kRTTjdBkenaXkLRIL8y43u0_wPYF_pyinB_q/s1600/IMG_1109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiriIEUN6BJCMIEEwXCvkSIA_cTo7NpIP7QvYo4MGjPUrYx3d5qUZxtRB0mhZC8ohSr2hDxpNTgCx-ooLTJ64XCJJypoeFVGqPoh4Wq6g40kRTTjdBkenaXkLRIL8y43u0_wPYF_pyinB_q/s400/IMG_1109.JPG" style="cursor: move;" width="400" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Looks like I used a kumara this time as well</div></td></tr>
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tblsp olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 onion, chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 chicken breast fillets, cut into 1cm pieces</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cinnamon sticks</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp ground cardamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 tsp paprika</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tblsp tomato paste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">425gm can diced tomatoes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1.5L hot chicken stock</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 carrot, peeled and chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 zucchini, chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 yellow button squash, quartered</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">90gm (1/2 cup) couscous</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tblsp coarsley chopped coriander</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat olive oil in a large saucepan, add onion and cook over low heat until soft, then add chicken and cook a further 3 minutes. Add cinnamon sticks, cardamon and paprika and stir over low heat for 3 minutes until fragment.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjianDpjF_pHF1k-ZfwbAI5zmZauhMAkQN6pstRcDZ7Am5wm-DOSqAdDGHr-fyYwetZEgnYtCgECIz-9agLj00IEIx94p4QA7A0mq6BURyykX2tQemfau_mGh3i6JxvA-Boh3mZU_FV6pwF/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjianDpjF_pHF1k-ZfwbAI5zmZauhMAkQN6pstRcDZ7Am5wm-DOSqAdDGHr-fyYwetZEgnYtCgECIz-9agLj00IEIx94p4QA7A0mq6BURyykX2tQemfau_mGh3i6JxvA-Boh3mZU_FV6pwF/s400/IMG_1112.JPG" style="cursor: move;" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add tomato paste, tomato and chicken stock and season to taste. Bring to a simmer, cover and cook over low heat for 10 minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add carrots, cook for 5 minutes, then add zucchini and squash and cook a further 10 minutes, or until vegetables are just tender. Gradually pour in couscous and cook, stirring occasionally, for 5 minutes. Remove cinnamon sticks and serve in warm soup bowls sprinkled with coriander.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serves 6</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Notes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Adapted from a recipe in Australian Gourmet Traveller August 1997</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The original recipe includes 1/4 tsp chili powder with the other spices. My family don't like chili heat, so I've never added it, but I'm sure it would be nice.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">I love pumpkin, so often add a chunk of that with the carrots.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">The quinoa wasn't awful in the soup, but there just wasn't as much compared to the couscous and it changed it somehow. It might be worth trialling adding more quinoa.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Cross posted from <a href="http://soupsoupglorioussoup.blogspot.com/">Soup, Soup, Glorious Soup</a></div>Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com2tag:blogger.com,1999:blog-3435896035604631192.post-5083981940693548212011-03-04T16:47:00.000+11:002011-03-04T16:47:17.119+11:00PoiscamoleI've made this delicious dip several times now. It's always tasty, and always slightly different. I've made it with thawed frozen peas, or cooked peas, which changes the texture and consistency of the final result somewhat. Uncooked peas give a slightly drier result.<br />
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The recipe is from the wonderful Clotilde Dusoulier's amazing <a href="http://chocolateandzucchini.com/">Chocolate and Zucchini</a> blog.<br />
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Peas are a wonderful, delicious, low GI (<a href="http://ginews.blogspot.com/2006/10/low-gi-food-of-month.html">48</a>) vegetable.<br />
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Poiscamole<br />
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300 gm frozen peas ( raw or cooked)<br />
A bunch of coriander, washed, dried, leaves plucked (as much as you want, I love corainder and usually use a decent sized bunch)<br />
2 tblsp nut butter (almond butter or ABC, almond brazil cashew, butter)<br />
1 clove garlic, chopped<br />
2 tsp sweet chilli sauce<br />
salt to taste<br />
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Place peas, coriander, nut butter, garlic, sweet chili sauce and salt in a food processor.<br />
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Whizz to desired consistency (I like leaving mine a bit chunky).<br />
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Can easily be made the day before you need it. Keeps well in the fridge for a couple of days.<br />
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Notes<br />
The original inspiration is <a href="http://chocolateandzucchini.com/archives/2009/03/green_pea_cilantro_spread.php">here</a>. I'm very excited because I managed to find a packet of the Dr Karg Seeded Spelt that Clotilde has with her Peacamole on a recent trip to Sydney. I'll have to make another batch soon. She calls hers Peacamole, but I prefer the name Poiscamole.<br />
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The first few times I made it I just used it in fairly traditional ways, as a dip with crackers or crudites. Which was delicious of course. Last time I tried a few new uses as well. Instead of pesto, on pasta for a simple dinner.<br />
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With a pasta salad for a work lunch.<br />
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All delicious. It's so versatile!Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com8tag:blogger.com,1999:blog-3435896035604631192.post-22573230028816432972011-02-26T13:16:00.001+11:002011-10-22T10:31:21.113+11:00Be Natural Cashew, Almond, Hazelnut and CoconutI always get excited when I see a new cereal proudly proclaiming it's low GI status. I'm much more of a cereal for breakfast gal than a toast for gal breakfast. I'm often quite happy to eat the one cereal for years, but I will certainly try a new one (there is always the hope for the next best thing).<br />
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So I was quite excited to spy the new <a href="http://www.benatural.com.au/Home.aspx">Be Natural</a> range lurking on the supermarket shelves. Recycled packaging, a promise to support Landcare. All very good and responsible corporate citizenship designed to appeal to people like me.<br />
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But what of the cereal itself? Flakes made from five whole grains (wheat, oats, triticale, barley and rye, indeed whole grain cereals make up 49% of the ingredients), mixed with cashew, almond, hazelnut, coconut, and clusters made from linseed, pepita (pumpkin seed), and <a href="http://en.wikipedia.org/wiki/Amaranth_grain">amaranth</a> (a newish food to me, a grain touted for it's high protein content). It all sounds Frightfully Good For You, but is it?<br />
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It is Low GI. This is proudly proclaimed on the front of the pack, but I can't find the actual GI rating amongst the maze of fine print all over the sides of the pack. It is hidden on the website. 54. So just sneaking in as Low GI, but still low GI all the same. The ingredients are all recognisable food substances. There are no numbers. Which is fabulous.<br />
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Given that there's a fair amount (11%) of nuts in the cereal it isn't exactly low energy. 1790kJ per 100 gram, with 13.4gm of fat per 100gm. It is quite low in sodium (190mg per 100gm), and one serve provides only 4% of an average recommended daily intake.<br />
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But how does it taste? Well, it's ok. I'm not the greatest fan of flake type cereals, corn flakes for instance. And the flakes here a bit cardboardy. The clusters are quite tasty by themselves, but there's not quite enough of them to drown out the cardboard quality coming from the flakes.<br />
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It is quite edible when smothered with blueberry and banana- but then what isn't?<br />
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I will probably try the apple version of this cereal at some stage, and they have a low GI mixed grain porridge that I will try when the weather turns cooler- which can't be too far away, I'm already noticing some red and yellow highlights to the trees.Louisehttp://www.blogger.com/profile/13187730620736345378noreply@blogger.com0