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Preventative Nutrition
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25.01.2022 I am working my way through Yotam Ottolenghi’s new cookbook Flavour and this beautiful hummus is the next dish I tried. In this recipe he has you fry up aromatics such as garlic, ginger, chili and cinnamon and pour it over the top of the hummus making it next level. I served it with crudités and whole grain crackers and pita. It was truly delicious. #ottolenghiflavour #plantbased #meddiet #lunchideas #plantprotein #highfibre #healthyfood #hearthealthy #vegan #vegetarian
20.01.2022 Have you ever tried caramelized bananas on your oatmeal? It honestly takes your porridge to the next level. I love the look of bananas halves cooked in one piece and I finally figured out how to keep the bananas from breaking while cooking them. First with the bananas still in their peel, slice off the two ends. Then turn the bananas upright so the two ends are pointing up. Gently slice through the peel lengthwise creating two long banana halves. Then carefully peel back th...e banana peel and gently place banana halves in a non stick pan. You can cook your bananas over medium heat with a little fat either vegan butter, butter, or coconut oil. I sprinkle about 1-2 tsps of demerara sugar over the top of the bananas. You can use brown sugar or maple syrup. But you don't need too much sugar as the bananas sweeten as they caramelize. Gently flip the bananas with a spatula once one side is golden to brown the other side. Delicious! See more
14.01.2022 Another beautiful dish from Ottolenghi’s new cookbook Flavour. This dish was udon noodles with fried tofu and blood orange nam jim sauce. So good! It didn’t take too long to make as you use precooked udon noddles. Luckily I had juiced some blood oranges when they were in season and froze them in ice cube trays. I served this dish with a side of cucumber pickle to balance out this perfect plant based meal. #plantbased #plantforward #vegan #vegetarian #tofu #udon #noodles #bloodorange #ottolenghiflavour
14.01.2022 Yesterday I was at Zest Fresh Produce in Murwillumbah stocking up on the most amazing fresh produce. When I saw this rainbow chard I just knew I had to buy it and turn it into a Corsican pie by Ottolenghi. This recipe is in the Plenty More cookbook and is so easy and delicious. The pastry is stuffed with celery, red onion, swiss chard (silverbeet), garlic, pine nuts, lemon zest, sage, mint, and parsley. A perfect Mediterranean diet dish! And it has little pockets of cheese... - sheep pecorino and goat feta. So yum! And speaking of cheese, I have just written in my research paper (not yet published but will let you know when it is) that dairy has anti-inflammatory compounds (or PAF inhibitors) and cow's dairy has the least but sheep milk has more and goat milk has the most. And as the milk is fermented first to yoghurt and then to cheese it increases in anti-inflammatory compounds. So goat cheese is the best for switching off inflammation. I added some fried sage leaves to the top of this pie because I had extra and well... they are delicious. @ Casuarina, New South Wales
14.01.2022 I find the process of inflammation in the body so fascinating. So much so I decided to undertake a PhD to study it! It is now known that inflammation is at the root of many chronic diseases especially heart disease. Inflammation is a normal process that your body uses to overcome stressors (think smoking, pollution, high blood sugar, high blood pressure etc) however when these stressors never let up the inflammation becomes chronic and can lead to a diseased state. What is on...e thing you can do today to reduce this inflammation? Start cooking with sofrito. Sofrito is a precursor to many dishes and is made by slowly cooking onion, garlic, and tomatoes with extra virgin olive oil. Studies have found consuming a single dose of sofrito significantly reduced markers of inflammation such as CRP and TNF-. Today I used sofrito to make the base of this Shakshuka dish for breakfast and it was delicious. #hearthealthy #healthyfood #inflammation #antiinflammatory #mediterraneandiet #oliveoil #vegetarian #breakfastideas #bonduniversity #research See more
08.01.2022 I was so lucky to receive Ottolenghi ‘s new cookbook Flavour from my son and his girlfriend for Christmas. This is the first recipe I have made and I know I will make many more! I made one batch vegetarian with grated paneer and ricotta and one batch vegan with grated firm tofu. They were both amazing! Lots of flavour here with chilies, mango pickle, curry leaves and lime. The recipe was called Stuffed Aubergine (eggplant) with Curry and Coconut Dahl. Seriously amazing.
06.01.2022 This is where I usually sit when doing my research if I am not in the lab. But today I got to work in the classroom teaching for the first time and I loved it! Today I ran workshops teaching university students how to assess their diets with a 24 hour recall and compare their dietary intake to the NRV’s. I hope the students will share the same love and enthusiasm I have for nutrition. And if you are wondering what an NRV is, perhaps you should sign up for Food Nutrition & Health here @bonduniversity and find out! #teaching #nutrition #food #diet #university #bonduniversity #research #stem #researcher
