The Food Mentalist

The Yogic Kitchen

noreply@blogger.com (The Food Mentalist) — Sun, 31 Mar 2019 10:29:00 +0000

Ayurvedic health coach, skilled cook and yoga teacher Jody Vassallo's new cookbook The Yogic Kitchen, offers 100 recipes as well as a wholistic guide to Ayurveda that shows how to identify which of the three main constitutions (or doshas) you are and how you can support our dosha with the right food.

Tried and tested over thousands of years, this ancient Indian food-as-medicine practice can heal and restore you, bringing balance to your system.

It is a beautiful cookbook with lots of different recipes and advice aimed at restoring balance and improving one's health

This book provides diagnostic charts and advice on the Ayurvedic way and illustrates the power of the right ingredients to bring balance to the digestive system and the mind.

I have included below two of my favourite recipes from the cookbook.

CACAO, TAHINI AND MAPLE SMOOTHIE
1 banana
1/2 teaspoon cinnamon
1 teaspoon chia seeds
1 tablespoon hemp or flax seeds
2 teaspoons hulled tahini
1 tablespoon cacao powder
1 tablespoon cacao nibs
2 teaspoons maple syrup
2 cups (500 ml) soy, coconut or almond milk

Place all ingredients into a blender and blend on a high speed until smooth and creamy.

Serves 2

BLACK SESAME PORRIDGE

1 cup steel cut oats (160 g), soaked overnight in cold water
2 tablespoons black tahini
pinch sea salt
1 1/2 cups (375 ml) unhomogenised organic milk or coconut milk
2 teaspoons coconut sugar
1 teaspoon finely sliced ginger
To serve
2 tablespoons goji berries
1 teaspoon black sesame seeds
2 tablespoons pumpkin seeds
3 tablespoons pomegranate seeds
1 tablespoon ghee

Rinse and drain the oats and place in a pan with the black tahini, salt and milk and bring to boil.

Reduce heat and simmer for 10 minutes or until the oats are soft.

Stir in the sugar and ginger to combine.

Serve bowls of the porridge topped with the goji, seeds and ghee.

Serves 4

The Yogic Kitchen by Jody Vassallo (HQ Non Fiction, $39.99)

Swiss Diamond XD Non-Stick Cookware

noreply@blogger.com (The Food Mentalist) — Sat, 09 Mar 2019 23:21:00 +0000

We all need a great non-stick pan in the kitchen, but as you have probably discovered, they don't often last long.

When I was asked if I wanted to trial the new XD range of Swiss Diamond non-stick cookware I was sceptical.

The XD line is the latest and most advanced range from the brand. It provides a significantly tougher cooking surface with better non-stick properties.

We tested the Classic 24cm Frypan and the Classic Braiser w/ Lid.

In summary, this new line is:

Diamond reinforced, PFOA-free non-stick: featuring real diamonds for trouble free cooking and easy cleaning
Lab-tested coating: stayed reinforced after 12K sandpaper strokers compared to 1K for standard 3-layer non-stick cookware, 4.5K for titanium
Maneuverability: comfortable, ergonmonic handles are designed to stay cool on stovetops and are oven safe up to 260'C
Durability: extra thick, cast aluminium body, perfectly flat base
Energy efficiency: the diamond reinforcing (conducts heat quickly) combined with cast aluminium ensures best heat transfer and the heat setting never has to rise over low-medium.

The results: PURE MAGIC

This range is a real pleasure to cook with. In fact, the products we tested are so good, we cleared out our existing pans which were no longer non-stick and now we only use these two. The braiser with lid is very versatile - from risotto, bolognese, stir-fries, pasta dishes, braised meats, the list is endless really. I have even tested it with a sticky sago pudding and it just slid right out when it was done.

Image Source: Swiss Diamond

If I had to choose between the two I would definitely say the braiser is my favourite because it is so versatile. However, The frypan is equally divine. It cooks the perfect steak and eggs with ease.

Image Source: Swiss Diamond

I love that we don't have to cook with oil when using these products and the handles don't get hot which are fantastic. They also come with a limited lifetime warranty. You can feel and see the quality when using these products.

We love these so much we actually don't put them in the dishwasher. There is simply no need as they are so easy to clean. They can be put in the dishwasher but the manufacturer recommends you hand wash them to help preserve the quality.

To find out more about this amazing range or to purchase your own click here

Win a copy and transform your life with 8 Weeks to Wow.

noreply@blogger.com (The Food Mentalist) — Thu, 27 Sep 2018 09:30:00 +0000

The world's leading celebrity transformation duo and the creators of the Original Bootcamp Chief Brabon & Emilie Brabon-Hames have recently released 8 Weeks to Wow.

This book is essentially an 8 week plan that includes workouts, nutrition & recipes and motivational stories and information.

This program really works and includes a total diet overhaul that kickstarts ketosis. In just over 10 days on the program I have lost 4 kilos and Pete has lost 5kg. The hardest part is giving up refined carbohydrates, but we both feel the cravings have lessened with each day that has passed.

The book includes some great success stories and practical information that will keep you motivated to stay on track.

To give you a sneak peak of the kinds of food you will eat on the program, I have included two of my favourite recipes from the book: BZB Fritters and Protein Pancakes.

BZB Fritters

Serves 4

2–3 slices lean bacon, trimmed
2 zucchini (courgettes)
4 eggs, lightly beaten
1 handful shredded basil
chilli flakes, to taste
salt and freshly ground black pepper
lime wedges, for squeezing

Avo smash (optional)
avocado
2 cherry tomatoes, diced
1 small handful shredded basil
lime wedges, for squeezing
salt and freshly ground black pepper

To make the avo smash, roughly mash the avocado in a bowl.
Add the diced tomatoes, basil and a good squeeze of lime.
Sprinkle with salt and pepper and mix until just combined.
Cover and refrigerate until ready to serve.

Heat a non-stick frying pan over medium–high heat. Fry the bacon until cooked and golden on both sides, then drain on
paper towel. Cut into small pieces and set aside.

Grate the zucchini into a bowl and squeeze with your hands to remove the excess liquid. Stir in the eggs, basil and bacon
pieces. Add the chilli flakes and season with salt and pepper, then mix well.

Heat a large non-stick frying pan over medium heat. Spoon the mixture into the pan to make four fritters. Cook, turning every 1–2 minutes to ensure even cooking, for about 8 minutes in total or until the fritters are golden and cooked through.

Serve the fritters with a squeeze of lime juice and a side of
avo smash (if using).

NOTE: These fritters are lovely topped with a poached egg. Cook the fritters in non-stick egg rings to help them hold together.

Protein Pancakes

Serves 1
3 tablespoons low-carb Greek-style plain yoghurt
2 eggs + 1 egg white
1 scoop (30 g/1 oz) banana protein powder
teaspoon ground cinnamon
sachet of stevia (optional)

Whisk the yoghurt, eggs and egg white together in a bowl.

Combine the protein powder, cinnamon and sweetener in
a separate bowl. Pour in the yoghurt mixture and whisk
until smooth.

Heat a non-stick frying pan over medium heat. Pour in a ladleful of the batter and cook for 2–3 minutes or until bubbles start to appear on the surface. Turn and cook the other side until golden. Remove the pancake from the pan and keep warm while you cook the remaining batter.

These pancakes are delicious by themselves in the early weeks, but feel free to top them with a little yoghurt and a few fresh berries once fruit is back on the menu (starting on the weekend of Week 4).

Recipes from 8 Weeks to Wow: Transform your life with the ultiate workout, nutrition and motivational plan by Emilie Brabon-Hames and Chief Brabon, Murdoch Books, $29.99

The Food Mentalist has two (2) copies of 8 Weeks to Wow to give away to readers*. You can enter by commenting below. Make sure to include your email address with your comment so I can notify you if you win. Alternatively, you can enter by heading over to our Instagram account and make a comment under today's 'Win' pic. This competition will close on Friday October 5 @ 5pm. Winners will be notified on Instagram and via email.

* Open to Australian Residents only.

Crock.Pot Express Crock Multi-Cooker

noreply@blogger.com (The Food Mentalist) — Sun, 19 Aug 2018 02:29:00 +0000

Until I tried the new Crock-Pot Express Multi-Cooker I had no idea what an actual crock-pot did. I had some faint understanding that it was a bit like a slow cooker and it was used in kitchens in the 1970's. I didn't know what to expect.

It turns out it is a bit like slow-cooking minus the slow (if you choose). This new kitchen staple saves us so much time in the kitchen and I really love it because unlike slow-cookers I have used before, the Crock Pot allows you to brown meat and other foods first before switching the mode over to slow-cooking or pressure cooking.

Using this one convenient appliance, I can have 12 different options allowing me to brown/sauté, steam, cook chicken, beans/chilli, stew, pressure cook, slow cook, make yogurt, cook rice, risotto and other grains like quinoa as well as variety of desserts.

The unit itself comes with an easy to follow set of instructions and a recipe book which covers all the different types of cooking functions the unit has to offer. It also provides recipes where you can choose either the slow-cook or pressure cooking methods.

For me the pressure cooker function has been amazing. It has enabled me to cook complex meals in under an hour! When doing my weekly meal prep I can now cook several really delicious flavoursome meals on the same day and package them up or freeze them for the week ahead. The internal pot also holds 5.7 litres (serving 4-6 people) and can be placed in the dishwasher for easy cleaning.

In fact, since today is Sunday, I'm heading off now to make bolognese, a satay chicken dish and some rice for the week ahead. Here's my favourite easy winter recipe for Red Wine Poached Pears from the cookbook. I have included this recipe to show you that you can in fact use the Crock Pot for things other than savoury foods. This one is simple, easy and a real treat.

Ingredients

Crock-Pot® Express Crock Multi-Cooker

6 bosc pears, peeled, core removed

2 cardamom pods, crushed

2 cloves

1 cinnamon stick

1 vanilla bean, split

3 cups red wine

¼ cups caster sugar

2 tbsp lemon zest

½ cups thickened cream

1 tbsp Cointreau

2 tbsp soft icing sugar

Method

POACHED PEARS

Step 1

Place all pear ingredients except cream into cooking pot. Secure lid ensuring the steam release valve is in the seal (closed) position. Press DESSERT, set pressure to LOW, and set time to 15 minutes. Press START/STOP.

Step 2

Once cooking is complete, and the pressure has released, remove pears from sauce. Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Cook sauce until reduced by half. Serve pears with sauce and Cointreau Cream and a sprinkle of chopped walnuts or macadamias.

COINTREAU CREAM

Step 3

Whip thickened cream, Cointreau and soft icing sugar together until soft peaks form.

The Crock Pot Express Crock Multi-Cooker CPE200 is available at a variety of electrical and homeware stores for RRP $149.00

Tell me, what is your favourite slow-cooked meal to make on a weekend?

Uppercup

noreply@blogger.com (The Food Mentalist) — Thu, 10 May 2018 11:09:00 +0000

With over 1 billion disposable coffee cups clogging up our environment every year, its really important for us to embrace an alternative...and Fast.

Well hello there Uppercup.

Designed by baristas for those of us who love our coffee, these beauties are designed and made in Melbourne, Australia. Made from high quality BPA & BPS free Eastman Tritan Copolyester plastic they won't retain nasty odours or stains. They are also dishwasher friendly which makes it easy to clean at the end my day.

The Uppercup is double insulated to keep our fingers cool and our coffee nice and hot and it can also be written on when taken to your favourite cafe.

I must admit, I haven't had the best luck with similar products in the past because they always leak. But I can say after testing the Uppercup for a number of weeks now - its lid is secure, it stays put and I haven't had any nasty spills. I love it.

The Uppercup comes in two sizes :

237ml for $22.00 RRP

Or

335ml for $25.00 RRP

and is available at http://www.321water.com

Minimalism in 2018

noreply@blogger.com (The Food Mentalist) — Sun, 07 Jan 2018 00:28:00 +0000

Welcome to 2018 Dear Readers - I hope you had a lovely Christmas and New Year break with your friends and family. This is just a quick post to tell you all that this year I am going to really try and embrace Minimalism.

In late 2017, Pete and I watched a show on Netflix called Minimalism: A Documentary about the important things about these two guys in the US who had simplified their lives through Minimalism and were living a happier and healthier life as a result. It really struck a cord with the both of us on so many levels and so we have embarked on our own Minimalism path.

I am also reading a book called Slow by Brooke which also ties in well with this kind of living. I love how Brooke recommends starting out by decluttering and doing it slowly as it can be somewhat overwhelming. She describes when her husband and her started by trying to empty out the stored items in their garage and it became too much for them both and they had piles of stuff everywhere. Instead she recommended starting out small - with one draw at a time, or your wallet, or handbag. I have found this to be sage advice.

Joshua and Ryan (The Minimalists) say that this way of life has helped them to:

Eliminate our discontent
Reclaim our time
Live in the moment
Pursue our passions
Discover our missions
Experience real freedom
Create more, consume less
Focus on our health
Grow as individuals
Contribute beyond ourselves
Rid ourselves of excess stuff
Discover purpose in our lives

Something I read online suggested getting an empty box, going through areas of your home and where you find you have 2 of something, put one in the box. Then place the filled box somewhere for 30 days and if you don't need to go back to the box for anything after the 30 days - donate or sell the items.

There's also this thing called Project 333 - but I'm not quite there yet. But I hope to try it sometime this year.

To date, Pete and I have thrown out at least 10 bags of rubbish ( mainly things we just don't use anymore and were holding onto 'just in case'), we've donated 2 bags of clothing to charity (with more on the way) and sold numerous items online and made some extra $$. I find the more we empty our place the lighter and more free we feel.

Try it..

If you are interested in finding out more about this way of living I encourage you to start by watching the Netflix Documentary first and going from there.

I'd love to hear from you and know your thoughts, tips or experiences with this way of living.

Here's to a happier, healthier and lighter life in 2018.

Erin xx

Christmas Gifts for 2017

noreply@blogger.com (The Food Mentalist) — Fri, 08 Dec 2017 12:22:00 +0000

The Food Mentalist has rounded up some great gift ideas this year for everyone on your list.

1. The Healthy Mummy Christmas & Entertaining Cookbook

A friend recently told me about her success with The Healthy Mummy and so I was excited to find out they had released a new cookbook in time for Christmas.

When the silly season rolls around, many people are left wondering how to stick to their healthy eating plan. Temptation abounds, and nobody wants to feel that they are missing out on the fun.

The Healthy Mummy Christmas and Entertaining Cookbook is packed with over 150 recipes that are delicious and easy to prepare. Designed by nutritionists, there are breakfast recipes like Coconut French Toast, breezy bbq ideas like Lamb with Asparagus and feta; tips for roasting a whole snapper with tahini sauce along with a stack of side dishes, salads, cocktails and mocktails. One of my favourites is the roast pumpkin and bacon pasta.

Rhian Allen, Founder and CEO of The Healthy Mummy said: "We wanted to give people everything they needed to host Christmas in an easy-to-follow format, to ensure that the festive season doesn't signify the undoing of all their hard work to lose weight".

RRP $49.95

2. Tea by the Yarra Valley Tea Co.

Helping Australians turn a new leaf naturally, family owned and operated Yarra Valley Tea Co. have reinvented the traditional cuppa with their innovative range of certified organic functional tea blends for the mind, body and soul.

Hand blended in Victoria’s tranquil Yarra Valley, the functional tea range uses the finest plucked seasonal herbs and ingredients from all across Australia to assist with 6 ‘real life’ concerns, relating to digestion, concentration, sleep, energy, relaxation and detoxification.

These make great stocking stuffers and will definitely please the tea drinker in your life.

Tea – served hot or cold – has been found to promote a number of health benefits, including a greater intake of antioxidants, stronger bones, improved digestion, better oral hygiene and a reduced risk of heart attacks and strokes.

Housed in handmade and biodegradable ‘tea temples', the functional tea range uses delicious and unconventional ingredients to entice drinkers to enjoy a brew while assisting the body with specific health objectives.

These all taste and smell amazing. I'm loving really enjoying the Digest It Organic Tummy Tea at the moment which combines chamomile, peppermint and lemongrass. I'm saving my box of the New You Detox to start the new year with - it combines Dandelion leaf and root, nettle birch, raspberry leaf, elderflower, calendula and cornflower.

Available nationwide online, including IGA supermarkets and independent grocery stores, each blend in the functional range retails at $7.95 and includes 15 tea temples.

3. Audiofly's AF33W Wireless In-Ear Headphones

These headphones are the ultimate cardio companion making it easy to listen to your workout playlist without compromise. Featuring Bluetooth 4.2, these lightweight and durable earphones are sweat resistant and suitable for anyone that likes to work out whilst listening to their favourite content. The AF33W come equipped with a microphone, volume controls for calls, smart device functionality and up to 5 hours of battery life that only takes 1 hour to recharge.

RRP $59.95 from JB HiFi.

4. New York Christmas by Lisa Nieschlag and Lars Wentrup

Every year I dream about experiencing a white Christmas in New York. I never quite get there but lovely book combines the imagery, recipes and stories which are so magical.

A getaway to the magical New York of the pre-Christmas period: when coloured lights decorate the buildings, Jingle Bells rings out everywhere and culinary delicacies tempt you to indulge. Who doesn't dream of strolling down a snowy 5th Avenue, ice-skating around the imposing Christmas tree outside the Rockerfeller Center and to cap it off, enjoying a delicious slice of pumpkin pie in one of the inviting cafes? With around 50 recipes for Blueberry Brownies, Maple Glazed Ham and an unforgettable cheesecake, this cookbook allows you to share the dream of a White Christmas in your own kitchen.

Interwoven throughout are three beautiful Christmas themed stories, so you can read yourself into the spirit of Christmas - Paul Auster's Auggie Wren's Christmas Story, The Gift of the Magi by O.Henry and Virginia O'Hanlon's Is There a Santa Claus? Each of the three stories has, in its own way, become part of popular Christmas folklore in the United States.

RRP $39.95 - Murdoch Books

5. Nespresso Vertuo Coffee Machine

My love for Nespresso is well known. This new machine by one of my favourite brands now sits proudly on our bench. I love the fact that it makes so many different sized coffees because I love my piccolo in the morning and have recently switched to a cold brew in the afternoon. Adding a few ice cubes to a larger long black style coffee from this beauty hits the spot!

The Vertuo machine range is the ultimate gift, with Centrifusion™ patented extraction

technology which guarantees a perfect brewing experience. Featuring two designs and three colours, Vertuo machines can make a full range of coffee sizes, from an espresso to a large coffee, bringing high quality coffee and innovation into your home.

Vertuo available colours: Black, Silver and Titan

RRP $299

6. Something to Celebrate with...

Yarra Social Sparkling Wine

This fun Yarra Social by Yarra Burn is all about celebrating the everyday. It's fun. A fresh, approachable and easy-drinking sparkling wine, it's the perfect accompaniment to sunny afternoons or as a sundowner with friends.

RRP $14.99

House of Arras Brut Elite No.1301

This one has one awards. It's a true beauty. The perfect one to enjoy Christmas Day.

Made by Ed Carr arguably the best sparkling wine maker in Australia. The Arras Brut Elite is another success story for the House of Arras with its amazingly clean and elegant flavours and textures. This is a wine expresses sheer quality.

RRP $50.00

Grant Burge Pinot Noir Chardonay NV

Grant remains true to the traditional methods of Champagne which helps achieve a sophisticated offering, boasting both finesse and intensity. Chardonnay provides flavours of citrus and honey while Pinot Noir has a red berry influence.

From the small and delicate bead through to the elegant fruit and lingering flavour, this is an iconic Australian sparkling.

RRP $30.00

Petaluma Croser NV Rosé

Made by Petaluma with fruit sourced from the Picadilly Valley in the Adelaide Hills, the Croser wines have long been some of Australia's best sparkling’s.

A sublime rose sourced from premium Piccadilly Valley fruit with Pomegranate, wild strawberry and cherry aromas bursting from the glass. This is creamy, stylish and downright delicious.

RRP $24.99

7. Whirlpool Crisp N’ Grill Convection Microwave JQ280IX

For someone who loves to cook but is looking to spend more quality time with the family at the dinner table, the Whirlpool Crisp N’ Grill is the gift for them this Christmas. Bringing speed and efficiency to the modern kitchen, the Crisp N’ Grill offers many functions traditionally only seen in an oven; it can steam, grill and deliver crispy results in minutes. Simplifying the cooking experience while saving time and energy, Whirlpool’s patented 6th Sense Technology means you can simply pop that roast chicken in and the Crisp N’ Grill will do the rest as it detects the weight and sets the right cooking parameters automatically! Cooking like an oven at microwave speed, meals will be ready in a flash! I really love this machine, it's intuitive and incredibly versatile. As a busy working family we love it!

RRP $499 from The Good Guys

8. Lonely Planet’s Atlas of Adventure

Lonely Planet’s Atlas of Adventure is an action-packed showcase of the best outdoor experiences in more than 150 countries across the globe. Featuring inspiring photography, maps, interviews and expert authors, it’s the ultimate introduction to a thrilling new world of adventure.

“We tracked down our most adventure-loving experts, wherever they happened to be, and asked them to share their tips for the best places to experience thrilling outdoor activities,” Lonely Planet explains.

“This book is the result: an alphabetically ordered romp around the globe, highlighting the best outdoor pursuits you can enjoy in each country,” Lonely Planet says. “We’ll take you climbing in Thailand, mountain biking in America and sailing along the south coast of Britain.”

“We’ve included everywhere it’s currently feasible to set your intrepid foot,” Lonely Planet adds, “exploring the less trafficked corners of popular spots and venturing to far-flung places you may never have previously considered visiting.”

Lonely Planet devotes 18 pages of its Atlas of Adventure to Australia’s outdoor activities. “From plunging into the azure ocean surrounding the world’s biggest coral reef to hiking through primordial landscapes dating back to Gondwana, adventure is everywhere in Australia,” the book says. “Whatever your adventure poison – be it climbing or kayaking, skiing or surfing, road cycling or mountain biking, trail running or camel trekking – you will find it here, usually in world-class form, and often without too many others around to break your solitude.”

RRP $ 44.99 LONELY PLANET’S ATLAS OF ADVENTURE

320pp, full colour,hardback.

9. Laser PB-RT5000 Power Bank

This lives in my handbag. Great for people always on-the-go, the Laser PB-RT5000 Power Bank ensures that your phones, tablets and sports cameras never run out of juice! Pre-charged straight out of the box and with an added 3-in-1 cable, you can charge any smartphone device whether it be an iPhone, Samsung or another brand. It comes in a range of colours so you can select your favourite.

RRP $24.95 from Laserco.com.au

10. Belkin MIXIT↑™ DuraTek™ Lightning to USB Cable

I have this in my car so my phone never runs out of charge. We also take it with us when we travel to use in hire cars. The newest addition to Belkin's range of quality cables, these tough yet stylish DuraTek cables are not your ordinary cables. Forged from superior quality metals and the toughest Kevlar fibre, which protects the wires from damage, these cables offer ultimate durability with delicate, impressive finishes that match your iPhone or ipad no matter what colour you have.

RRP $39.95 from Belkin.com.au

Win with TerraCycle & Whole Kids

noreply@blogger.com (The Food Mentalist) — Wed, 06 Dec 2017 09:16:00 +0000

TerraCycle is an innovative company that specialises in recycling and upcycling hard-to-recycle waste, such as beauty and cosmetic products, coffee pods and food packaging, among others.

Check out TerraCycle's great range of FREE recycling programs for various waste streams here

One of the great companies they work with is Australia's leading organic healthy kids' snack food brand Whole Kids, whose products are vibrant, delicious, free of preservatives and completely organic.

Through their Kids Pouch and Snack Recycling Program, Whole Kids is helping parents and customers to recycle their packaging and divert it from landfill to protect our environment. For each piece of waste recycled, participants can raise money to donate to their chosen school and/or non-profit.

To help raise awareness about this great program The Food Mentalist has partnered with TerraCycle to offer this great pack of Whole Kids to one of my readers.

The pack seen here contains a variety of products from Whole Kids. We often buy these products and our 4YO loves them.

To win your own pack of goodies, check out the TerraCycle page and tell us which one of their FREE recycling programs appeals to you the most.

The winner* will be chosen at random and must have a valid answer to the above question. Please leave a valid email address along with your answer so you can be contacted if you win. You can also enter via The Food Mentalist's Instagram account too. Simply leave your answer and email address under our TerraCycle pic.

The winner will be announced next Wednesday 13 December 2017.

Goodluck x

* Competition open to Australian residents only.

Super Green - Simple & Lean

noreply@blogger.com (The Food Mentalist) — Tue, 07 Nov 2017 10:18:00 +0000

Photo : Ben Dearnley

In their new cookbook, Super Green Simple and Lean, Sally Obermeder and Maha Koraiem have created 140 brand new smoothie recipes, salads, nourishing bowls and delicious snacks that will help make us all feel fantastic, gain energy and even lose weight. This is one of my favourite cookbooks to come out this year, so much so that I will be including it in my 2017 Christmas Gift Guide which I will feature here on 1 December, so stay tuned.

Sally Obermeder is one of the best-known faces on Channel 7. She hosts the daily news and lifestyle program, The Daily Edition. She has also worked on The Morning Show, Today Tonight, and Sydney Weekender along with a stint on Dancing with the Stars. Sally also co-founded and runs the lifestyle blog SWIISH.com with her sister Maha. SWIISH.com is a leading lifestyle website and online store, where women get their daily fix of luxe for less. Sally lives in Bondi, NSW, with her husband and four-year-old daughter Annabelle. She is also the author of Never Stop Believing (2013), her memoir of growing up, finding her way into TV, undergoing IVF and battling cancer, as well as the co-author of Super Green Smoothies and The Good Life.

Maha Koraiem is the co-founder and director of SWIISH.com. Maha adopted the green smoothie lifestyle along with her sister Sally, with similarly fantastic results. Her love for green smoothies led to co-authoring her first book, the number 1 bestseller Super Green Smoothies. Maha is a certified Health and Nutrition Coach and a freelance writer. She is passionate about cooking, creating recipes, and good health. Maha also lives in Bondi, NSW.

Following the launch, I caught up with Sally to ask her a few questions:

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1. What advice can you give to other mums who struggle with staying healthy and keeping fit post baby?

My number one piece of advice would be to trust your gut and listen to your body. I think it’s so easy to get caught up with what other parents are doing that it’s easy to lose sight of what’s important to you. It’s your baby and your body! You’re the only one who knows what is right for you and your little one.

When there’s a new baby in the house, the best thing you can do is to keep everything as simple as possible, so cook meals that are on the table in a flash. Our 15-Minute Hunger-Busting Prawn Zoodles from Simple and Lean, our new is something I cooked regularly when Elyssa was a newborn.

If you want to start exercising again, go slowly and put your bub in the pram and go for a stroll around the park. No one is expecting you to have a six-pack twelve weeks post-baby!

I know from my experience that it’s easy to focus all of your energy on the kids and not yourself. At the start of the year when Elyssa was a newborn, I was focusing all of my attention on the girls and work that I forgot about myself, and my health certainly took a beating. It wasn’t until my ear was bleeding that I finally stopped to take care of the body that needed it most: mine.

Sit on the couch and watch a movies, take a nap, take an hour to read a book, do a few laps around the block or make your favourite dinner; just make sure you’re nurturing and loving your body as much as everyone else’s.

At the end of the day, if you and your baby are healthy that’s all that matters.

2. What is your favourite quick and easy breakfast?

Besides green smoothies, I am a huge fan of anything that you can prep the night before and is ready in the morning. Like most households, our mornings are incredibly hectic getting the kids ready for their days so I love our Acai What You Did There Bowl from Simple and Lean because I can make it the night before. I make individual jars that are layered with mixed berries, chia pudding and acai berries and I’m able to just grab one as we’re literally running out the door. There are literally six ingredients and only two steps and one of those steps is to put it in the fridge! Because it’s loaded with so much goodness it keeps me full until lunchtime.

3. What is your ultimate green smoothie recipe?

Ahhh that’s like choosing a favourite child! It’s so tricky because they all taste so different and have special benefits, but one that is on high rotation at the moment is our Green Supreme Layered Smoothie from Simple and Lean. It’s so refreshing and the ultimate summer smoothie because mangoes are one of the key ingredients. Besides mangoes, there are only three other ingredients: bananas, spinach leaves and almond milk. It’s easy and not to mention, pretty!

Recipe included below.

4. How do you unwind?

At the moment, unwinding is catching up on laundry whilst listening to podcasts but my absolute favourite way to unwind at the end of the day is to watch a TV show with Marcus. We’re obsessed with Suits (I’m in love with Harvey but shhh don’t tell Marcus that!) and House of Cards. I’ve also recently taken up gardening because I realised I didn’t have a hobby besides the laundry haha!

I’m obsessed with food and passionate about eating locally sourced produce and you can’t get more local than eating from your own backyard so I decided to create my own veggie patch in this amazing device called a Vegepod. Jamie Durie, who is basically the king of gardening told me that I should get one because it self-waters and it’s on a stand so there’s no chance of killing the plants and there’s no chance of breaking your back from bending down. So far, I’ve planted cucumber, tomatoes, celery, okra, corn, coriander, shallots, broccoli, basil, mint, chives, radishes and chillies! So far, so good, but safe to say Jamie won’t be out of a job anytime soon hahaha.

5. What are your thoughts on fasting?

Although it’s not something I would usually do, I know a lot of people do see the benefits of fasting and I do actually think it’s important to give your body a break from time to time.

Whilst I don’t fast, if I do need to have a bit of a detox, I much prefer to do a three day smoothie cleanse, where I replace each meal and snack with a smoothie for three days. I prefer to do it this way because I know I’m still nourishing my body with loads of fruit, veggies, vitamins and nutrients. Other than that, I’m definitely an 80/20 type of person because life is too short to miss out on pizza or a cheese platter!

--------------------------------------------------------------

Here are two of my favourite from the new cookbook: Smoked Trout and Mango Salad and the delicious Green Supreme Layered Smoothie.

Enjoy!

smoked trout and mango salad

Photo: Ben Dearnley

ingredients

90 g (3¼ oz/2 cups) baby spinach leaves

200 g (7 oz) hot smoked trout, sliced

1 large mango, thinly sliced

115 g (4 oz/1 cup) bean sprouts

2 spring onions (scallions), thinly sliced

1 fresh red or green chilli, seeded and thinly sliced

15 g (½ oz/½ cup) mint leaves, roughly torn

15 g (½ oz/½ cup) coriander (cilantro) leaves, roughly torn

dressing optional

1 garlic clove

2 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons rice malt syrup

2 tablespoons coriander (cilantro) leaves, finely chopped

1 fresh red chilli, seeded and

finely chopped

method

In a small bowl, mix together all the ingredients for the dressing.

On a platter, place the baby spinach leaves. Top with the trout, mango slices, sprouts, spring onion, chilli and herbs.

Spoon the dressing generously over the top and serve.

notes

This salad also works really well with tinned tuna.

We suggest using tuna in spring water; because the dressing is so flavoursome, it’s best to use tuna that is closer to its natural flavour.

You can get smoked trout at the supermarket.

It comes shrink-wrapped and in a fillet. Here we've used hot smoked river trout, but you can also use rainbow trout, or even hot smoked salmon. They all work beautifully in this recipe.

green supreme layer smoothie

Photo: Ben Dearnley

DF/GF/V/VG/P
1526KG/364CAL, per serve
Serves 3
ingredients
270g (6 cups) frozen baby spinach leaves
3 frozen bananas
945g (3 cups) frozen mango pieces
750ml (3 cups) unsweetened vanilla almond milk, plus 250ml (1 cup) unsweetened vanilla almond milk extra.

method
Place the spinach, banana, mango and 3 cups of almond milk in a blender and blend until smooth. Divide the mixture into three portions.
Divide portion 1 across three jars and freeze for 2 hours.
While portion 1 freezes, take portion 2 and add 1/4 cup vanilla almond milk. Pour portion 2 on top of portion 1 in each jar and return to the freezer.
Take portion 3 and add the remaining 3/4 cup of vanilla almond milk. Pour portion 3 on top of portion 2 in each jar and freeze until firm.
Top as desired.
We've used: paleo granola, blackberries, pumpkin seeds (pepitas), star fruit, honey and goji berries.

Recipes Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem.
Published by Allen and Unwin.
Out now. RRP $24.99

Purchase here: http://bit.ly/2fd4T6J

Trick or Treat this Halloween

noreply@blogger.com (The Food Mentalist) — Sun, 22 Oct 2017 05:22:00 +0000

Australia's attitude to Halloween has definitely changed. Our local supermarket can't keep up with the demand for Halloween themed products this year and we are still a week away from the spookiest night of nights.

We have our decorations up and will be participating in our first Trick or Treat with our son. There are particular areas where each year people and their kids flock to get their trick or treat Halloween fix.

To find your nearest Trick or Treat area check out Halloween Australia's site and simply enter your postcode for your nearest street.

For those of us in Sydney, there is also Ella's List

If you are looking for some easy DIY Halloween inspiration check out my Spooky Halloween Cookie recipe.

Have a great night!

Erin x

Caruso's Natural Health - Kids Range

noreply@blogger.com (The Food Mentalist) — Tue, 13 Jun 2017 05:44:00 +0000

"Make time for good health and you'll always have enough health for a good time!" - Frank Caruso.

At this year's Kids Business Bloggers Brunch Frank Caruso shared his story with us and how he came to create the successful company we know as Caruso's Natural Health. Established in 1982, Caruso's Natural Health is a 100% Australian owned family company, supplying Australian's with a large range of vitamin and herbal supplements.

Available in over 3,000 pharmacies and health food stores across Australia and their ethos is simple - To develop products and lifestyle programs to help Australian's live healthier lives.

The Caruso Story

I thoroughly enjoyed Frank's talk at the Bloggers Brunch and felt like he was the kind of person I could listen to for hours and learn a lot from.

He had many key messages for success but some of the ones which really resonated with me were:

1. Those that succeed are ALL IN - meaning they have an idea and they are committed to making it work with everything they have. Having a back-up plan or waiting for the 'right conditions' before one takes that leap of faith will more often than not result in failure. Frank used the great analogy of stepping through a door, closing it and throwing away the key. In his experience, by 'keeping that key' in case things don't go to plan you will never truly commit to an idea and take that risk.

2. I also loved Frank's attitude toward starting new ventures - he said when you come up with a new business idea, a lot of the time someone will have already done it and may be very successful at it. Use this to your advantage by getting in touch with them, call them up & ask questions, learn from them and don't reinvent the wheel for the sake of it. Franks has found that most successful business people are more than happy to share their business experience with those that are willing to listen.

I was aware of the Caruso brand but I don't think I had ever purchased any of their products prior to this event. So I was particularly interested to find out they have just created a new Kids range of products.

The range includes several products the first of my absolute favourites is the Kids Probiotic Immune Booster which is fridge free and Master W loves the strawberry flavour. Each chewable tablet contains 5 Billion CFU ( Colony Forming Units).This product contains a month's worth (30) of tablets and retails for $19.95.

The other product I want to rave about is the Kids Calm and Behaviour. Suitable from 2 years of age I love this product. Master W is a fussy eater, although he is getting better and fussy eaters are said to have lower levels of zinc and magnesium so I like the fact the active ingredients in this product include zinc and magnesium. This product has been formulated for behaviour support, relaxation, irritability, sleeplessness and mild anxiety and stress. This product retails for $29.95.

As a parent of a very busy threenager I need all the energy and help I can get when it comes to health support and so this is my new Women's Super Multi. I love the fact that it contains iron and iodine, as I have found I've had to buy separate bottles of vitamins in the past in order to get those extra two included. The bottle contains two months worth of tablets (60) and retails for $28.95.

To find out more about Frank Caruso and Caruso Natural Health check out their website.

This is a sponsored post.

On the side - Cookbook Review

noreply@blogger.com (The Food Mentalist) — Sun, 04 Jun 2017 02:27:00 +0000

Welcome to the month of June, which means another new cookbook has just been released.

On the side - A sourcebook of inspiring side dishes by Ed Smith and the team at Bloomsbury Publishing is available now.

Author Ed Smith is the author of popular website and food journal Rocket & Squash, which features recipes, restaurant reviews and all things cookery. Ed also won the award for Best Online Restaurant Writer in 2015 and has been shortlisted for many others.

There are so many amazing and delicious recipes in this book I literally cant list them all but my favourites include:

Cavolo nero with garlic, chilli and orange;
Purple sprouting broccoli with ricotta and orzo;
Radicchio with a smoky blood orange and maple dressing;
Blue cheese leeks;
Boulangère potatoes;
Chorizo roast potatoes;
Maple and pecan roast squash;
Carrots with brown butter and hazelnuts ( see below);
Mac 'n' cheese; and
Red rice with beetroot, feta and wild oregano ( see below);

What I really love about this cookbook is that you can flick to the back and search for recipes based on your main dish, where the side dish needs to be prepared (so you can avoid having to use the oven for 4 different dishes), and how long they will take.

An index at the back of the book cleverly divides recipes into less than 15 minutes, 15-30 minutes, 30-60 minutes, and more than an hour. Perfect for the busy family or when you are planning a dinner party and need to organise your timings.

To pick up your own copy click here

In the meantime, try these delicious recipes with your next main.

Red rice with beetroot, feta and wild oregano

Preparation: on a hob

Time needed: 30 minutes to an hour

I remember red rice being a thing in the 1990s: the colour intrigued and promised a great deal. But I also remember that, once cooked, red rice was dull in both colour and taste, perhaps a little too wholesome for its own good. This version is different, largely on account of the beetroot, which adds its extraordinary colour and that earthy-yet-sweet quality. The rice absorbs all the liquid it is cooked in, so you don’t lose any flavour down the sink, then it is seasoned with salty, sharp feta, and fresh Greek oregano in oil, sometimes called ‘zahtar’. If that’s not available, sprinkle the finished dish with lemon thyme or a generous pinch of the spice blend za’atar instead.

Grilled mackerel, lamb chops, rib-eye steaks and baked mushrooms are ideal partners to this side; basically, things with big personalities to match the bold colours and flavours in the pot. You’ll only need one other thing alongside; I suggest something crisp and fresh.

Serves 4–6

250g Camargue red rice or a mixture of red and wild rice

2 tablespoons sunflower or vegetable oil

1 red onion, finely diced

300g raw beetroot, peeled and diced

100g feta

Juice of ½ lemon

15g fresh oregano in oil, 1 teaspoon za’atar or the leaves from 4–5 sprigs lemon thyme

Sea salt

Put the rice in a sieve and rinse it until the water runs clear. Heat the oil in a large heavy-bottomed saucepan over a medium heat, add the onion and a pinch of salt and cook for 4–5 minutes, or until softened. Add the beetroot and cook for 1–2 minutes, stirring occasionally before adding the rice, coating it in the oil and beetroot juices.

Pour 500ml boiling water over the rice and beetroot, reduce to a gentle simmer and cook with a lid on, slightly ajar, for 40 minutes. Stir once or twice to check the rice isn’t catching on the base of the pan. Remove the lid when there are 5–10 minutes to go. The rice is ready when fully tender with just a little nutty (but not chalky) bite. It should still be fairly loose-grained; if you pushed some to one side in the pan, it would fall back rather than sit prudishly. Turn the heat off.

Crumble half the feta into the rice and stir through until it melts. Taste to check the seasoning, adding the lemon juice and salt if necessary. Transfer to a platter or wide serving bowl. Sprinkle the remaining feta over the top, then the oregano (or lemon thyme or za’atar, plus a drizzle of extra-virgin olive oil). It’ll stay warm for at least 5–10 minutes, but is best made just before you eat rather than a long time in advance. It’s good cold, mind.

Alongside: French-ish peas (page 58); Dijon-dressed green beans (page 64); Pink radicchio with pear and almonds (page 82); Gem lettuce, mint and spring onion (page 86); Shaved fennel with tarragon (page 118)

Carrots with brown butter and hazelnuts

Preparation: on a hob

Time needed: 15 to 30 minutes

There’s absolutely nothing wrong with serving simply boiled or steamed carrots. If you ever fancy taking that staple up a notch or two, though, try this browned butter and hazelnut trick; the nutty aromas of the garnish add so much flavour to a meal.

As with carrots generally, this side is amenable to many foods, though I especially like it with pork loin or chops, poached chicken, bavette steaks, pan-fried hake, cod or other white fish.

Serves 4–6

600g carrots (baby carrots are particularly good)

30g hazelnuts, toasted

Leaves from 15 stems flat-leaf parsley

50g butter

Juice of ½ lemon

Sea salt and freshly ground black pepper

Slice the carrots lengthways (or leave them whole if they’re small enough). Put them in a saucepan and add cold water to cover by 3–4 cm. Add a couple of pinches of salt, bring to the boil and simmer for 10–15 minutes, or until tender.

Roughly chop the hazelnuts and chop the parsley as finely as you can.

Drain the carrots and return them to the pan or transfer to a serving dish. Melt the butter in a heavy-bottomed frying pan over a medium-high heat until it starts to froth. After a minute or so the butter will be golden and will smell nutty, and a patch in the middle will become calm. When that happens, throw in the crushed hazelnuts, stir them for 10 seconds, then turn off the heat, squeeze in the lemon juice and add the parsley.

Quickly pour the contents of the pan over the carrots. Sprinkle with a generous pinch of salt, toss well so that all the carrots are glossy and the parsley and hazelnuts are evenly distributed. Serve immediately.

Alongside: Sweet cauliflower greens (page 38); New potatoes with pickled samphire and sorrel

(page 174); Celeriac baked in a salt and thyme crust (page 198); Bread sauce and parsnip crisps (page 236); Spelt grains with wild mushrooms (page 256).

Enjoy.

The Razzo by Fornetto - Trial & Review

noreply@blogger.com (The Food Mentalist) — Sun, 22 Jan 2017 11:07:00 +0000

The new Razzo by Fornetto is an all-in-one, multi-purpose outdoor smoker, which allows you to cook delicious food using the low and slow method using either wood or charcoal, for that authentic smokey flavour.

You can smoke, roast, steam and barbecue meat, fish, seafood, or vegetables til your heart's content. And thats exactly what we have been doing for the past few weeks.

Experimenting with different heat sources and flavours

It features a grill, two oven chambers and two stainless steel internal stackable baskets. Each section is removable so you can cook for as many or as few as you like. The unit itself is very portable so you can take it camping, to a party or even the park for a picnic. You can literally shrink it right down to make it more portable - by simply removing one or two of the sections.

Image Source: Fornetto online

The Razzo is made using the highest quality enamelled steel and stainless steel to help retain heat and withstand high temperatures. Easy grip silicone door handles provide protection while sturdy aluminium tripod legs provide stability. A temperature gauge enables you to monitor food while it cooks whilst two oven doors allow you to top up with water or fuel as required.

The Razzo is very stylish too and looks great in our backyard. Our son refers to it as the red Robot that lives in our backyard.

Brisket, corn, slaw and all the trimmings

So far we have tried ribs, pulled pork, short ribs, chicken wings, sausages,roast lamb and our favourite - Beef Brisket.

Short Rib

Homemade Pickles - because these are the ultimate side when smoking meats.

Beef Brisket

If you are interested in cooking brisket we have included this great demo by Aaron Franklin from BBQ with Franklin. We have found that we get the best results by following the tips in this clip below.

We have really enjoyed testing out the new Razzo smoker - it definitely delivers. It produces great tasting food, its easy to use, doesn't take up too much room and it looks pretty funky too.

The Razzo 18” comes in a choice of black or red - RRP $549. The 22” comes in black only and RRP $749.

The Food Mentalist trialled The Razzo compliments of Fornetto.

The Grain Master - A Review

noreply@blogger.com (The Food Mentalist) — Fri, 09 Dec 2016 21:53:00 +0000

I've been associated with the Philips brand now for a number of years and I really like what they do. You may remember my previous reviews of the Philips Saeco Exprelia Coffee machine and the fabulous Philips Airfryer.

So it's only fitting that I introduce the new Philips Grain Master. Using a unique cooking method Philips have coined 'Fuzzy logic technology' the master uses a 6 step cooking process which results in the perfect ready-to-eat grain.

So far we have made lots of rice - Jasmine, long-grain and medium grain white rice, black sticky rice and quinoa. All have turned out perfectly.

Jasmine rice with gluten free salt & pepper squid.

The first thing I noticed about the actual unit is that it is super light to move around it also looks great and when operating it is as quiet as a mouse. I really like that there is an express 'Quick cook' function for rice too which cooks plain rice in just 25 minutes.

Here is a little more on it's key features:

I absolutely love that it cooks perfect rice ( even Mr was impressed) as well as quinoa and tapioca pudding.The free recipe book included has some great recipes including paella, risotto, salads and puddings.

You can also pre-set the master so that your chosen grain is ready when you need it. The pre-set function is available from 1 hour up to 24 hours. I can't wait to use the pre-set function in Winter and wake to perfectly cooked oats.

If you are looking for the perfect kitchen appliance this Christmas then make sure you check out the The Philips Grain Master. It retails for $159 but check online and in-store for specials leading up to Christmas.

Spooky Halloween Goodies

noreply@blogger.com (The Food Mentalist) — Sat, 29 Oct 2016 19:00:00 +0000

Here are some fun ways to get cooking with Halloween.

Try my Halloween Witch Finger Cookies - You can find the recipe here.

Get creative with fondant by decorating some cupcakes. There are so many tutorials and ideas on the web. I had great fun making these one year for Halloween.

Make some healthy gut friendly gummies for the kids...

I use this recipe by the IQS team. For these ones I substituted frozen mango for the kiwi fruit.I found the pumpkin silicon molds at my local Coles for $2 each. Whilst they came out a bit wonky I thought they still fit in perfectly with the Halloween theme.

Finally, try a slice of my Halloween Pumpkin Pie.

If you prefer something a little more alcoholic the team at Carnival Cruises have some great Halloween cocktail ideas here.

Enjoy!

Halloween Fun

noreply@blogger.com (The Food Mentalist) — Sat, 29 Oct 2016 01:22:00 +0000

I am super excited as I am about to spend my first Halloween in the U.S.A. Its going to be ghastly and ghoulish and so much fun.

To help get me into the spirit I have been decorating at home. Here are a few fun ideas that you too can create at home. It's especially fun for the kids.

The team at Carnival Cruises have come up with a fantastic array of Halloween decorations ' to die for'. My favourite is this table centre piece - its super easy to replicate by simply cutting spooky shapes and critters out of black cardboard. You can pick up some up at your local newsagent or Officeworks.

And who doesn't love a lolly snake or two?!

Image source: Carnival Cruises

If you are like me and think carving pumpkins looks too hard (and dangerous) why not try this great Halloween inspired idea instead...

Image source: HGTV

Paint the pumpkin black, add cardboard ears which you can secure with blu-tack, some white & black paint for the eyes and pipe cleaners or similar for the cat's whiskers.

Image Source: Better Homes & Gardens

My local $2 shop has bags and bags of Halloween cobweb. Add some to an old upside-down umbrella, twist around furniture or place around objects on your dining table for that spooky web look. Add a few plastic spiders and critters for some extra spooky fun.

Have a great Halloween everyone. Stay in touch via Instagram for my latest Halloween adventures.

Pumpkin Pie for Halloween

noreply@blogger.com (The Food Mentalist) — Sun, 16 Oct 2016 04:30:00 +0000

There are just two weeks left until Halloween and you only need to stroll down to your local supermarket to realise Halloween in Australia is getting bigger and more exciting each year as more of us embrace this largely American tradition.

I'm working with Carnival Cruises in the lead up to this year's Halloween to bring you a series of spooky Halloween recipes. They too have some great Halloween treat ideas.

On to the pie!

I have made this pumpkin pie a number of times now and it's delicious. I have tweaked it a number of times with regard to the spices I use and I like this combo the best.It is super easy to make and great if you need whip up something to take for dessert. Being able to buy the store made pastry shells makes it all the more appealing when I am strapped for time.

HALLOWEEN PUMPKIN PIE

( Adapted from Curtis Stone's Pumpkin Pie Recipe)

Makes 2 x standard size pies (store bought shells) or 1 x large deep dish pie.

ingredients
butter for greasing
2 x large store bought sweet pastry pie shells ( approx 20-25cm diameter)
1 x 1.1- to 1.4-kg butternut or similar sweet pumpkin, peeled, seeded, cut into 2-inch chunks
1 tbs olive oil
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 teaspoon ground cloves
3 large eggs
1/2 cup brown sugar ( substitute for coconut sugar if you are avoiding refined sugar)
1/4 tsp salt
1/2 cup heavy whipping cream
praline
1/2 cup plus 2 tablespoons white sugar
3/4 cup walnuts or pecans

to serve
Whipped or dollop cream

method
Preheat the oven to 350°F/180°C.

Toss pumpkin in oil, cinnamon, ginger and cloves and arrange the mixture in an even layer on a baking tray that has been sprayed with a little cooking oil.

Bake for approx 1 hour or until soft and golden brown.

Once cooked, blend the hot pumpkin in a food processor until a smooth puree forms. You can add a little of the cream if you need to to help the pumpkin blend. Set aside to cool completely.

In a large bowl lightly whisk the eggs and then add the brown sugar and salt.

Add the cooled pumpkin puree and whisk to blend well.

Whisk in the ( remaining) cream, and pour pumpkin mixture into the prepared crust(s).

Carefully place the pie on the bottom shelf of the oven and bake for about 1 hour or until the filling is just set and the crust is pale golden brown. The center will still look wet and a knife inserted about 1 inch/2.5 cm from the sides of the pan will come out almost clean.
Transfer the delicious pie to a rack and cool completely.

to prepare praline topping
Heat a heavy large pan over medium heat until it is hot.

Sprinkle sugar evenly over the base of the pan and cook until it melts. Add the nuts and coat with the sugar syrup,tossing until the syrup turns golden brown and the nuts start to clump together.

Transfer nuts to a sheet of parchment paper and allow to cool.

Once cool, break up the nuts into chunks and place in an airtight container until you are ready to serve the pie.

to serve
Top each slice of pie with a dollop of cream and a few candied nuts.

Glyphosate: The toxic chemical lurking in your food.

noreply@blogger.com (The Food Mentalist) — Fri, 12 Aug 2016 01:42:00 +0000

In 2015, 17 experts from 11 countries came together at the World Health Organization’s International Agency for Research on Cancer (IARC) to assess the carcinogenicity of a certain category of pesticides[1].

Glyphosate was one of these.

What is Glyphosate?

Image Source - Centre for Research on Globalization

Glyphosate was introduced by Monsanto in 1974 under the brand name Roundup.[2] It is an effective broad-spectrum systemic herbicide which supresses or kills ALL plant types.[3]

Previously, glyphosate use was only permitted for use post-harvest for controlling weeds between trees, vines or nut crops[4].

However, as previously mentioned – this chemical kills every plant it comes in to contact with, so in order to combat this fact, seeds have been genetically engineered to be resistant to it. This in turn creates crops that are not affected by the killing power of glyphosate, and allows farmers to spray entire fields with the stuff without the fear of killing everything in it. Common GM crops resistant to glyphosate include corn, soybean, canola (rapeseed) and cotton.

This fact has therefore changed the use of glyphosate from a post-harvest chemical to one used on annual crops[5]. It therefore appears that glyphosate is not being used in the way it was originally intended.

How does it work?

According to Monsanto, glyphosate works by inhibiting essential growth enzymes in the plant in which it is targeting.

“When Roundup brand herbicide is sprayed on foliage, glyphosate is absorbed by the plant and then moved – or translocated – throughout the plant’s tissues. The surfactant assists the delivery of glyphosate into the plant by attaching itself to the leaf’s waxy surface and breaking it down. Once inside the plant, glyphosate inhibits the activity of an enzyme, which in turn prevents the plant from manufacturing certain amino acids essential for plant growth and life.

After the herbicide application, the plant gradually wilts and turns yellow. Then, as the plant tissue deteriorates, it turns brown. At the same time, the plant’s underground roots decompose. Ultimately, the entire plant dies, and is incapable of regrowth”[6]

Sounds healthy doesn’t it? Particularly the following:

“… prevents the plant from manufacturing certain amino acids essential for plant growth and life” AND “ Ultimately, the entire plant dies, and is incapable of regrowth”.

Image Source: Seppo.net

Desiccation

When used at lower levels than it was originally intended, glyphosate acts as growth regulator and desiccant[7].

Crop desiccation refers to the application of herbicide just prior to harvest. Glyphosate is one of the most common herbicides used to desiccate crops. It’s use results in a more even or earlier ripening by reducing the green material in the crop (as it essentially starts to kill it) which therefore allows the crop to be harvested earlier, this in turn reduces the strain on machinery and replanting can begin sooner[8].

What type of crops?

Glyphosate use was previously limited to post-harvest weed control between established rows of trees, vine and nut crops[9]. These days, it appears farmers are using it more and more for expediency – to basically reduce tilling practices and reduce labour and fuel costs.

Because this chemical is so effective at killing all that it comes into contact with, the scientists at Monsanto decided to genetically engineer crops to be resistant to it. In 1996 Round Up Ready soybeans were introduced to the world[10]. Glyphosate resistant (aka genetically engineered crops) also include corn, alfalfa, canola, sugar beets and cotton. According to Transparency Market Research (2014), production of these crops alone accounted for 45% of worldwide demand for glyphosate in 2012[11].

Wheat will be next[12].

Where is it used?

According to its original creator Monsanto, glyphosate is used in over 160 countries by:

· Farmers – to manage weeds, promote no till farming and used as a desiccant;

· Land owners/councils – to control weeds in public areas e.g. road side, in schools and parks; and

· Homeowners – to kill weeds near footpaths and in and around gardens[13].

Image Source: SMH, 2009 – A Greenpeace activist takes samples in a genetically modified canola field near Teesdale, east of Geelong. Photo: Jason Souith

The Situation in Australia.

Glyphosate is the most used pesticide in Australia[14]. However, there is little or no government data available in Australia on the volume of glyphosate or any other pesticides used. In 2002, the Australian Academy of Technological Sciences & Engineering (ATSE) published a report on pesticide use in Australia sponsored by the Australian Research Council[15]

The report highlights that the last major review of pesticide use in Australia was a Report in July 1990 of the Senate Select Committee on Agricultural and Veterinrary Chemicals[16].

One can assume that much has happened since then in terms of farming systems, pesticide application and overall use – yet there remains no integrated and comprehensive reporting system in Australia.

This is insane!

The ATSE report published in 2002 recommended that such a system be implemented to ensure the integrity of the quality of Australian agricultural produce. Yet here we are, 14 years later, and we still don’t have an integrated comprehensive system in place.

In comparison, in the United States, many States have strict pesticide reporting requirements[17].

The latest Australian household expenditure survey results indicate that weekly household expenditure on food and beverage by type shows that bread, cakes and cereal products remain the second highest food type purchased after meat[18].

In addition, Australian food imports increased to $11.6 billion in 2012-13, $280 million (or 2.5% higher) than in 2011-12. The main reason for this increase was a significant increase in the numbers of bakery product imports – an increase of $63 million (or 13.9 per cent)[19].

Figure 1 Data Source: FAOSTAT (Amount in Millions (tonnes)).

Genetically modified herbicide resistant crops are being grown in Australia with permission by FSANZ[20]

With an increase in demand for domestic and imported grain based products in Australia, it is paramount that Australian authorities implement a more comprehensive system for the monitoring and use of glyphosate and other pesticides used on consumable crops.

What is an MRL?

MRL stands for the Maximum Residue Limit and can be defined as:

“MRLs for pesticide residues and residues of veterinary drugs are the maximum concentrations of residues to be legally permitted in or on a food. MRLs for pesticides may also be applicable to animal feeds” – World Health Organization (WHO) – 2008[21].

The Codex Alimentarius Commission (Codex) sets the International standard for MRL’s. It is the principal organ for the joint Food & Agriculture Organization of the United Nations (FAO)/WHO Food Standards Programme.

Even so, countries are not bound by the MRL’s set by Codex.

In Australia, schedule 20 of the Food Standards Code sets the MRL’s. Food Standards Australia New Zealand (FSANZ) and the Australian Pesticides and Veterinary Medicines Authority (APVMA) share the responsibility when it comes to MRL’s and can submit proposals to FSANZ to have an MRL reviewed and ultimately changed. At present, FSANZ is considering a proposal by APVMA to match Australian laws with those overseas. Final approval is expected in March 2017[22].

Data Source: Department of Agriculture & Water Resources

In Australia, the National Residue Survey[23] is conducted by the Department of Agriculture and Water Resources in Australia. In 2013-14 of all the grain products sampled, only one tested positive as being above the MRL. This was for Oats. Australia’s MRL for Oats is 0.1

The Codex MRL for Oats is 30.

What are the effects on humans?

Any basic Internet search will show that many studies (scientific and otherwise) have been conducted on the effects of glyphosate on humans and animals. Claims of cell damage, liver and kidney damage, lower immune function, gastrointestinal disorders, infertility, obesity and Alzheimer’s are many.

It seems that as soon as a study is released which indicates glyphosate does in fact have detrimental effects on the health of humans – Monsanto, its original creator, funds a new study which discredits it.

That is why the IARC Report released in 2015, is of great significance.

It reports that in 2014, Sri Lanka implemented a partial ban on the use of glyphosate as a result of an increasing rate of chronic kidney disease among agricultural workers. However, the ban was lifted after only 2 months. No reason for the ban was given and it appears no limits for occupational exposure to glyphosate can be identified[24].

According to Grossman (2015) the U.S government does not test pesticide residue levels of glyphosate in food, nor do they monitor the levels in human blood or tissue[25]. This makes it hard to understand exposure levels for people who may use it in their gardens at home, eat foods covered in it, or simply live near a farm that has been sprayed with it.

In 2011, a study was conducted on an urban population in Berlin to determine if only those who were in direct contact with glyphosate were at risk of toxic exposure. To do this they tested the urine of journalists, lawyers and city workers who had no direct contact with the pesticide.[26]

The results are somewhat alarming – every single urine sample tested positive to glyphosate contamination ranging from 0.5 to 2 ng glyphosate per ml of urine[27]

The drinking water limit is 0.1ng/ml[28].

A possible explanation for this could be that glyphosate is now used on Roundup Ready genetically modified crops that are resistant to it, and therefore ‘dosed up’ prior to harvest. Also, pre-harvest application as a form of desiccation is also of great concern. With increased use comes the concern that it can enter our groundwater supplies.

So never mind eating it, we may actually be drinking it.

In fact, in 1993, the Environmental Protection Agency (EPA) in the United States reported that glyphosate can be found in air, soil, surface water and groundwater[29].

The IARC Report found that general population exposure to glyphosate is mainly through the consumption of food.

In summary, the report examines a large number of human carcinogenicity data and its final evaluation states the following:

For Cancer in Humans:

There is limited evidence in humans for carcinogenicity of glyphosate. A positive association has been observed for non-Hodgkin lymphoma[30].

For Cancer in experimental animals:

There is sufficient evidence in experimental animals for the carcinogenicity of glyphosate.

In its ‘Overall Evaluation’ the IARC states, “ Glyphosate is probably carcinogenic to humans (Group 2A).

PROBABLY!

That’s good enough for me.

From reading the IARC report, it is interesting to note that the data available for analysis on animal testing is much more comprehensive and allows for a greater analysis of the effects of glyphosate. For example, direct absorption rates and organ tissue data for humans was not available to the IARC Working Group, which indicates it is rare or perhaps non-existent. However, similar data on animals does exist and was used for analysis by the IARC Working Group.

As highlighted by Grossman (2015), the U.S Government does not monitor the levels of glyphosate in human tissue or blood[31] and there appears no data to support the idea that the Australian Government does either.

One can therefore surmise that the majority of countries that use glyphosate do not monitor levels of this chemical in human tissue or blood. This therefore raises the following question and/or concern:

If the IARC evaluation states that there is SUFFICIENT evidence to suggest glyphosate causes cancer in animals.

AND

That glyphosate is PROBABLY carcinogenic to humans.

AND

It is evident that the data available on human exposure is less comprehensive than the data available on glyphosate exposure to animals.

THEN

Shouldn’t we be looking at banning this toxic chemical from being used on our food and in our environment?

As Australian’s we have reason to be concerned as it appears Australian authorities are somewhat slack in banning chemicals in order to safeguard our health. For example, the highly toxic pesticide Endosulfan [32] – often used on grains, fruit and vegetables, teas, nuts, cotton and tobacco was only banned in Australia in 2010. Long after it had already been banned in over 60 countries throughout the world.

Watch this space.

[1] The Lancet Oncology Journal, 2015;

[2] Grossman, W. 2015;

[3] IARC 2015;

[4] IARC 2015;

[5] Duke& Powles 2009; Dill et al 2010.

[6] Monsanto, 2015.

[7] IARC 2015

[8] Monsanto, 2010

[9] IARC 2015;

[10] Monsanto, Company History - 1996

[11] Transparency Market Research, 2014.

[12] Transparency Market Research, 2014.

[13] Monsanto, 2015.

[14] Department of Environment ,2006

[15] Australian Academy of Technological Sciences & Engineering Ltd, 2002

[16] Report of the Senate Select Committee on Agricultural and Veterinary Chemicals in Australia, 1990.

[17] Australian Academy of Technological Sciences & Engineering Ltd, 2002.

[18] Australian Bureau of Statistics (ABS), 2011.

[19] ABS, 2013a.

[20] FSANZ, 2014.

[21] World Health Organization, 2008.

[22] FSANZ, 2016

[23] National Residue Survey, 2013-14

[24] IARC, 2015

[25] Grossman, W. 2015.

[26] Brändli, D & Reinacher, S. 2012.

[27] Brändli, D & Reinacher, S. 2012.

[28] Brändli, D & Reinacher, S. 2012.

[29] EPA, 1993.

[30] IARC, 2015.

[31] Grossman, W. 2015

[32] Toxipedia, 2011.

Staying Healthy with Life Space Probiotics

noreply@blogger.com (The Food Mentalist) — Sun, 17 Jul 2016 11:03:00 +0000

Being sick during the Winter months is horrible, but usually somewhat expected. A few weeks ago we had a nasty case of the stomach flu and a cold all rolled into one. It affected four of us for nearly two weeks straight. It definitely propelled me into thinking more about gut health and being proactive when it comes to staying healthy and germ free.

Our toddler has also had more than his fair share of antibiotics - at one stage he was ill every 3-4 weeks for close to 12 months. It was really tough going. Therefore re-introducing good bacteria back into his system is something I'm very mindful of and I make a conscious effort to give him some everyday. I feel it has made a huge difference to his overall health.

Image Source: Life Space

Australian Olympian and fellow Mum, Giaan Rooney is a Life Space Probiotic Ambassador.
“ I’m focused on creating a healthy life for my family and that means also creating a healthy life space within our bodies. Probiotics are the beneficial bacteria that help our insides stay healthy. My family take Life Space probiotics every day.” says Giaan.

To give you some background on what probiotics do for us - probiotics are living micro-organisms that provide numerous health benefits. Once in our intestines, these natural bacteria help balance our intestinal microflora. There is new research being published all the time about how maintaining good gut health is paramount to healthy immune function and brain health. One such article published recently by The Guardian links to some of this research.

Image Source: Life Space

They can be taken at any age to help promote good digestive health and Life Space Probiotics produce a range of products to suit all ages - from babies to those over 60 . I took them throughout my pregnancy and whilst breastfeeding, I give them to our toddler everyday ( sometimes twice a day) and Pete and I both take one of an evening before bed. A cookbook I have which promotes gut health advocates having a good quality probiotic capsule before bed each night. Life Space gives us a high quality product and I have found this works really well for us.

I give this one to our son each day.

We have one of these each night before bed.

The thing that I love about Life Space probiotics is that they don't need to be stored in the fridge. This helps when we travel and I keep them in my handbag so we are never without. They are also proudly Australian owned and manufactured, are based on the most recent evidence based scientific research and contain at least 10 different strains of good bacteria. They are also easy to find with both our local chemists stocking them.

For more information visit the Life Space website or check them out on Facebook.

The Food Mentalist was not paid for this post but did receive complementary product to sample.

Cooking For Busy Mums & A Great Soup Recipe

noreply@blogger.com (The Food Mentalist) — Mon, 13 Jun 2016 10:59:00 +0000

Cooking, working and managing a family can often be a tough job. So when Amanda Voisey started sharing her quick and easy recipes for busy Mums via her successful blog and Facebook page we listened.

Naturally, a cookbook followed and here it is:

With over 150 easy recipes which are super quick and easy to prepare and they taste great too.

" This is a resource that will allow you to cook your family real food that is made from everyday ingredients" says Amanda.

The cookbook also has some great information on kids nutrition, great school lunch ideas, how to save money when shopping for food and how to cope with fussy eaters.

The talented and lovely Amanda Voisey

I recently asked Amanda what her number one go to meal was for fussy eaters and she said her Hidden Veg Spaghetti Bolognese was her choice because it gets eaten every time.

I personally love this recipe, its packed with a variety of vegetables and I make double each time and freeze it in a number of glass containers. It is a great standby to help us ease into the working week knowing we can come home and dinner is already made.

Bliss.

Thanks Amanda.

I also love a good soup and this one hits the spot. Its full of carrot goodness (Vitamin A and C - which I try and increase during the Winter months. ) and has turmeric in it which we can't get enough of at the moment. It's another great one to make and freeze or use for work lunches.

CARROT AND COCONUT SOUP

SERVES 4–6

Image Source: Cooking for Busy Mums - Murdoch Books

These three ingredients, when combined, create the most perfect winter soup that is budget-friendly, tasty and, most importantly, good for you.

Ingredients

1 tablespoon olive oil

1 kg (2 lb 4 oz) carrots, cut into 2 cm (¾ inch) chunks

1 onion, sliced

400 ml (14 fl oz) light coconut cream

1 teaspoon ground turmeric

400 ml (14 fl oz) vegetable stock

Let's put it all together

1. Put the olive oil, carrot and onion into a large saucepan over high heat and cook for a minute or two.

2. Add the remaining ingredients, bring to the boil and then reduce to a simmer, cooking with the lid on for 20 minutes or until the carrot is tender.

3. Using a stick blender, blitz until smooth. If it is too thick, add a little water.

‘This is an edited extract from Cooking for Busy Mums by Amanda Voisey, published by Allen and Unwin, available now.’ RRP $ 24.99

Breville - The Boss To Go Plus - A Review

noreply@blogger.com (The Food Mentalist) — Sun, 15 May 2016 08:28:00 +0000

I have recently been putting the new Breville Boss To Go Plus through its paces.

The Goods
The kit includes:
A durable stainless steel grinding container;
1 x Mega 700ml Tritan Tumbler
2 x Large 500ml Tritan Tumblers
3 x handy lids to make transporting your smoothie easy and secure.

Tritan refers to the material the tumblers are made from. Copolyester - a safe, tough, BPA-Free polymer that can stand up to extreme use making them shatter resistant and they stay clear even after hundreds of dishwashing cycles.

It comes with a 12 month replacement guarantee and a great little recipe book.

The Science
With Heston Blumenthal behind them, Breville believes it is all about particle size ( think granulated sugar vs icing sugar) . You see, apparently some ingredients need tough treatment to break through the cellulose walls in order to turn them into silky smooth drinkable ingredients. The combination of the 1000W motor and the blade structure of this blender promises to really pulverise fruit, vegetables and nuts to create the ultimate smooth smoothie.

Micro bubbles is another secret weapon Breville believes this blender helps create. These they tell us, create a silky creamy like texture in the smoothie making it lighter and more enjoyable to drink.

The Green Smoothie Club
It's all about the green smoothie with the Breville Boss To Go Plus. Whilst it does a whole range of things ( which I will explain further on) the green smoothie is where this beauty truly shines. I found that despite the tougher fruit skin ( grape and apple) and the English spinach - the results were indeed super smooth and very palatable.

I also made a lovely green pesto with basil, roasted garlic, olive oil, lemon juice and parmesan and resulted in a super smooth sauce - more so than any blender or food processor I have previously used.

Green smoothies are low GI and have a fantastic alkalising effect on the body.

My favourite green smoothie guide looks something like this:

Liquid
Coconut water
Unsweetened almond milk
Rice milk
Herbal tea infusions - green tea or caffeine free

Fruit
Lemons
Limes
Bananas
Dates
Grapefruit
Avocados
Orange
Pomegranates
Peach
Cherries
Raspberry
Blueberries
Watermelon
Grapes

Greens
Spinach - Regular or English
Kale
All kinds of grasses
Lettuce
Cucumber
Kiwi
Avocado
Celery

Extras
All kinds of spices - cinnamon, vanilla,
Herbs - Mint, Rosemary, Thyme, Sage, Lavender, Parsley, Basil
Coconut oil
Avocado oil
EVOO
Ice ( 2-4 cubes depending on preference).

For this green smoothie I added the following:

Handful of red seedless grapes ( green is better if you have them);

1 large Lebanese cucumber ( can peel if you prefer (if not organic));

1 whole lime (skin removed)

1/2 green apple ( cored and seeds removed)

2 large handfuls of English Spinach

1.5 cups coconut water

( This one was quite tart which is how I like it but if you prefer it a little sweeter - add 1 fresh date OR 1/2 a frozen banana OR 1 tsp raw honey).

I was REALLY impressed at how smooth and drinkable the smoothie was. It didn't feel pulpy, too thick or unpleasant to drink. It was delicious.

I also made my regular breakfast smoothie.

My daily smoothie consists of the following:

In & Out Unsweetened Almond Milk

Frozen banana

Raw honey

Dr Mercola vanilla whey protein powder

Cashew butter

Fresh date

Ice

The Boss To Go Plus performed very well and blended everything together nicely. I think for this smoothie though, a thrusting or pulsing action would be better suited to make sure sticky items like the fresh date are adequately blended. I found the fresh date wasn't as smooth as I normally like. I tried it twice to make sure - leaving it on a little longer the second time, this fixed it somewhat but it still wasn't as smooth as I prefer.

Testing out the nut milling ( grinding) function was a breeze. I simply added some raw cashews and some organic coconut flakes to the milling ( grinding) attachment and within seconds I had a nice fine powder which I added to my gluten free banana bread recipe which I make every weekend. I make it differently almost every time but always add 2 cups of 'flour' - which usually ends up as a combination of whatever nuts I have in my pantry. In today's version I added the cashew and coconut combination flour, along with some tapioca flour and some spelt flour. Turned out perfectly!

The Price

The Breville Boss To Go Plus can be purchased at a variety of retailers and its RRP is $299.00

Final Thoughts

Firstly, I've never met a Breville product I didn't like. They are known for their quality and performance and thats exactly what this product does - Perform. When it comes to green smoothies, smoothie bowls and nut and protein blends this blender is definitely the best choice. A must have for the health conscious consumer ( and green smoothie lover).

Photo source: Breville.com.au

The Food Mentalist tested the Breville Boss To Go Plus compliments of Breville.

Quick. Easy. Healthy with Callum Hann & Themis Chryssidis

noreply@blogger.com (The Food Mentalist) — Fri, 22 Apr 2016 10:46:00 +0000

I'm really loving the new cookbook Quick. Easy. Healthy. by Adelaide food personalities Callum Hann ( ex Masterchef) and dietician Themis Chryssidis – It's a very versatile cookbook that I find easy to turn to when I'm looking for inspiration and something delicious and healthy for the family.

The book is divided into chapters dedicated to each season, starting with Summer recipes. There is also a good section on health and nutrition, shopping tips and home cooking.

There are too many delicious recipes to mention here but some of my favourites I have already made include Quinoa, Mango and Raspberry Pudding, Baked Fish w/ Pumpkin, Basil sauce and Feta, Mushroom and Ginger San Choy Bow, Instant Banana Ice Cream w/ Sesame Praline, and this warming Chicken Ratatouille w/ Rocket Pesto ( see recipe below).

I love that the recipes are simple to follow, nutritious and require minimal prep, as time is often limited in our house.

Hann and Chryssidis also run the Sprout Cooking School in Adelaide.

CHICKEN RATATOUILLE WITH ROCKET PESTO

‘Recipe and Image from Quick. Easy. Healthy by Callum Hann and Themis Chryssidis (Murdoch Books).

Ratatouille is the perfect way to use up some of those vegetables left over in the bottom of the crisper. It stores well and can be a great light lunch or a satisfying dinner when paired with a protein.

1.5 tablespoons olive oil

1 brown onion, diced

1 small eggplant (aubergine), diced

4 garlic cloves, thinly sliced

2 zucchini (courgettes), diced

1 red capsicum (pepper), diced

1 tablespoon fennel seeds

800 g (1 lb 12 oz) tinned tomatoes

2 x 250 g (9 oz) boneless, skinless chicken breasts, cut into 2 cm dice

80 g feta cheese, to serve

crusty bread, toasted, to serve

Rocket pesto

3 handfuls basil, leaves picked

1 large handful rocket (arugula)

juice and zest of 1 lemon

2 tablespoons pine nuts

2 tablespoons olive oil

Heat the olive oil in a large saucepan or stockpot over high heat.

Add the onion and cook, stirring, for 30 seconds or until translucent.

Add the eggplant and cook for 3–4 minutes until it starts to soften, then add the garlic, zucchini and red capsicum. Stir in the fennel seeds, leave to toast for a moment, then add the tomatoes. Bring to the boil, then reduce the heat to medium and simmer for 15–20 minutes until the ratatouille thickens and the tomato sauce darkens in colour slightly. Add the chicken and cook for a further 3–4 minutes, stirring occasionally, until just cooked.

Meanwhile, combine half the basil, the rocket, lemon juice, lemon zest and pine nuts in a food processor and blitz until finely chopped. Stir in the olive oil.

Divide the ratatouille between bowls. Add a spoonful of rocket pesto to each of four bowls and crumble over the feta. Serve with a slice of toasted crusty bread.

Nutrition tip Most people know that for good health we should aim for five serves of vegetables a day. This dish will go a long way towards helping you meet your vegetable requirements. It also stores well, meaning tomorrow’s vegetables are sorted too!

Substitution Ratatouille is a versatile side dish and can partner with a range of proteins. Try baked white fish, which will soak up the sauce and flavours of the ratatouille.

Enjoy x

Infused water for better health

noreply@blogger.com (The Food Mentalist) — Tue, 22 Mar 2016 09:05:00 +0000

A very simple idea indeed but one which I think everyone should try at home. Not only does it add a hint of flavour to your water but it is a great way to boost your daily vitamin intake.

I find drinking water pretty easy, but admit when I'm at home it often slips my mind. I know some others find it a constant struggle though - So this simple idea may help increase your fluid intake throughout the day.

I was initially inspired by Nutritional Therapy Practitioner (NTP) Mickey Trescott who has just published a new cookbook called The Autoimmune Paleo Cookbook.

According to Mickey, to get the most out of your infused water, you must add an acidic fruit, a sweet fruit and a herb.

So with that in mind I make a new batch every second day and keep it in the fridge. It reminds me to drink water when I'm at home. It's also nice to offer any guests that may pop in.

It's best to make it the night before if possible as it allows the flavours to intensify.

My favourite combination at the moment is sliced lemon or lime, raspberries and mint.

I also add extras depending on how I'm feeling. With this batch I added a few slices of fresh ginger as I had been feeling a little under the weather.

Here are a list of a few different ideas to get you started - simply add a few slices/pieces to 1-2 litres of filtered water and store in the fridge:

Acidic Fruit
Lime
Lemon
Ruby Red Grapefruit
Orange

Sweet Fruit/Vegetable
Raspberries
Blueberries
Mango
Nectarine
Cherry
Peach
Cucumber
Pineapple
Granny Smith Apple

Herbs
Mint
Lavender
Rosemary
Thyme
Sage

Tell me, what are your favourite combinations?

Supercharged Food for Kids

noreply@blogger.com (The Food Mentalist) — Sun, 14 Feb 2016 03:12:00 +0000

Supercharged Food for Kids by Lee Holmes is the answer to fresh, wholesome meals that are their favourite foods – Pizzas, nuggets, pasta and desserts, and there’s lots of advice for parents on how to avoid added sugar and processed foods as well as eating for allergies and intolerances.

Lee Holmes is a mother, holistic nutritionist, wholefoods cook, recipe writer, author and former teacher and knows how important it is to build kids both academically and physically by providing them with all the energy and nutrients they need throughout the day. Lee recommends a sensible 80% approach to wholesome meals, keeping room for treats and indulgences. Her approach is to develop good eating habits that children can maintain for the rest of their lives.

We recently caught up with Lee, who was kind enough to answer a few questions for us.

What are you favourite 3 recipes in the book?

I love the pirate muesli bars, crunchy chicken drummers and watermelon ice pops.

What is your go to main meal recipe for fussy little eaters?

I usually try and make it as simple as possible. The neapolitan meatball pasta always goes down well with kids. Lets face it there aren't many kids who don't eat pasta!

What one ingredient do you love cooking with and why?

I love cooking with sweet potato for kids there are so many things you can make with them, from fries to mash, you can even use it in ice-cream and pizza bases.

Lee also shared her Ham & Cheese Pizza recipe with us. Gluten and sugar free, its a beauty!

Ham and Cheese Pizza

Makes 2

Recipe and Image from Supercharged Food For Kids by Lee Holmes (www.murdochbooks.com.au).

PIZZA BASES

150 g (512 oz/112 cups) almond meal, plus extra as needed

2 eggs, lightly beaten

2 tablespoons extra virgin olive oil

2 tablespoons nutritional yeast flakes

12 teaspoon dried oregano

12 teaspoon dried basil

2 garlic cloves, crushed

14 teaspoon Celtic sea salt

1 teaspoon apple cider vinegar

TOPPING

2 tablespoons tomato paste (concentrated purée)

105 g (334 oz/12 cup) oven-roasted tomatoes (optional)

65 g (214 oz/23 cup) grated cheddar cheese or goat’s cheese

80 g (234 oz/12 cup) chopped ham

dulse flakes, for sprinkling (optional)

Preheat the oven to 220°C (425°F) and lightly grease two small pizza pans.

To prepare the pizza bases, combine all the ingredients in a large mixing bowl to form a loose dough. If it feels wet, add a little more almond meal. Dust the bench with almond meal and knead the dough with your hands until smooth. Shape into a ball. Cut the dough in half and roll each portion out into a thin circle about 15 cm (6 inch) in diameter, working from the inside out in a clockwise motion. Add more almond meal if it becomes too sticky. Place the bases on the prepared pizza pans and bake for 10 minutes.

Remove the bases from the oven and spread with tomato paste, leaving a 1 cm (12 inch) border. Scatter over the tomatoes, if using, and the cheese and ham, and sprinkle with dulse flakes, if using. Return the pizzas to the oven for 7–10 minutes, or until crispy.

SUPERCHARGED TIP

You can freeze the bases before rolling and defrost when required.

Here are some additional tips Lee suggests for rebooting your child's lunchbox.

Enjoy x

Walnut Cacao Smoothie

noreply@blogger.com (The Food Mentalist) — Thu, 21 Jan 2016 06:34:00 +0000

This recipe is so good, you'll thank me for sharing it with you. It comes from the new Superfoods 24/7 Cookbook by Jessica Nadel, creator of the food blog Cupcakes and Kale.

What I love about this smoothie is that it uses good old plain water to blend it all together. I was skeptical as to how it would taste given this fact, but I was really happy with the end result and make this most mornings when I'm at home.

Sweet, chocolatey and full of omega-3's and antioxidants - you will absolutely love it!

Walnut Cacao Smoothie

Makes 2

ingredients
25g walnuts
250ml filtered water ( chilled if possible)
1 frozen banana
2 pitted medjool dates
2 tsp cacao powder
1 tablespoon almond butter
2-3 ice cubes

Sprinkle with
1 tsp cacao nibs

method
I literally throw it all in together and blend. Pour into a glass and sprinkle with the cacao nibs.

Jess suggests you first blend the first 4 ingredients and then add the remainder and blend again. See how you go.

For an extra boost add a shot of cooled espresso and blend.

Enjoy x