New website!

Comments (0) | Monday, June 18, 2012

Hi guys, just wanted to let everyone know that I have created a new website, one that is focussed around the food, rather than me.  All of the posts from the TBC have been transferred over to the new site, so do not despair.
If you are interested you can now follow me at http://thefoodjar.tumblr.com/


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"Real" "Healthy" Brownie Recipe

Comments (3) | Thursday, June 7, 2012

Ok, listen up people!  Sugar-free recipes are not necessarily a healthy alternative.  Of course food laden with processed, bleached, intestine-destroying sugar is not 'healthy', but real stuff should always be preferable to artificially crafted sweeteners.  I mean, why choose artificial sweeteners that have next-to-no calories, when they have next-to-no nutritional value?  How does this benefit you in the long-run?  If all you ate was laboratory food that was void of kilojoules to help keep you thin, you'd look ten years older from lack of nutrition.  You wouldn't be getting any vitamins and minerals, or energy, or fibre, fat, or protein.  The building blocks of life.  The reason we eat in the first place.



So, sweeteners.  Sweet does not have to always be bad.  There are many, easily accessible, 'sweeteners' that, despite the fact that, yes, they do contain kilojoules, are actually packed full of beneficial nutrients.  Also, these sweeteners do not severely raise blood sugar levels like highly processed sugar does and, therefore, does not put excess strain on your organs.


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Very Homemade, Very Non-traditional, Lasagne

Comments (4) | Monday, June 4, 2012

Pasta. Pasta. Pastaaaaah.


I have never been the biggest pasta fan.  Not that I do not think that it can be a great ingredient, but my cuisine is typically Asian- or Indian-inspired, hence more-so using rice or quinoa over pasta.  My charming partner, however, is a massive lover of traditional Italian dishes.  Those traditional Italian dishes that consist of three ingredients: meat, pasta and sauce.  Dishes where the only vegetable used is tomato. (And even that is controversial).  Yes, my darling partner squirms at the thought of me tainting his beloved Bolognese with carrots and celery.

And Lasagne! Ohhh we have had some doozies about lasagne.  Previously being a full vegetarian, and always being a die-hard vegetable fan, I think the best lasagne is one packed full of roasted vegetables, lentils and fresh herbs.  On the other side of the scale, however, is the traditional lasagne.  You know, the one with said meat, pasta, and sauce, no added vegetables.  The one my partner LOVES.  So how do we compromise? It's almost impossible.

Sometimes I think I understand where he is coming from.  After all, isn't Italian food characterised by its use of only a few simple ingredients?  A few simple ingredients which have been carefully chosen in order to create ultimate taste sensations?


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Fennel and Chocolate Parfait with Kefir Cultured Cream

Comments (0) | Tuesday, May 1, 2012

I was lucky enough to have been given some kefir grains (pronounced ka-feer) by the lovely Jude Blereau when she came to Brisbane (see more about this wonderful Australian lady here). Kefir grains are a probiotic powerhouse of yeast and bacteria that are used to ferment milk to provide additional nutritional benefits.  Kefir also produces lactase during the fermentation process so it may be a suitable option for people with lactose intolerance.  
Soooo how do you use kefir grains? It is really quite simple, I will go into it deeper in a kefir-focused post, but you pretty much put the grains into a jar half-filled with some milk or cream.  Cover the jar with muslin (kefir is an aerobic process so must not be sealed off with a lid) and leave out on the bench. 

I don't normally leave mine near a window, but on the bench, I just did this for photographical purposes.

 Leave it to culture overnight, or for 24hours, or longer if you wish.  However, the longer the milk cultures, the more sour the end product will be.  If you wish, you could slow the culturing process down by keeping it in the fridge.  
Using a plastic sieve (I have read that stainless steel may not be so good), separate the kefir grains from the milk then return them to a clean jar with fresh milk.  You can now use the cultured milk.  Easy, right? 

Isn't my baby beautiful?


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InspirAsian Pumpkin Soup

Comments (0) | Tuesday, April 3, 2012

I definitely appreciate the fact that my body refrains from sickness during the working week, however really makes me pay for it on my weekends.
Therefore, this weekend has consisted of me sleeping during the day, but probably socialising too much during the night.  Definitely not helping the situation.


So to aid the road to recovery - my fabulously nourishing pumpkin soup!


Garlic is a natural antibiotic, which is attributed to it's high sulphur content.  The stronger the smell and taste of the garlic, the more sulphur it contains.  When buying garlic, avoid the bleached garlic you get from supermarkets in the cheapy packets.  Ideally try to get organic garlic, as they tend to have the highest sulphur content, but just have a sniff of the garlic that is available to you at your local shop or markets and see if it is flavourful!


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Maple and Cacao Muesli

Comments (3) | Tuesday, March 13, 2012

This little number is inspired by my father-dear.  

A few weeks ago my dad was bragging about how amazing he is at making muesli.  Upon visiting him, I thought I would challenge his claim, and try his muesli for myself.  Three bowls and quite a full stomach later, I decided that yes he was preettty good at making muesli.  His secret? Maple syrup!

Experimenting around with it a little, I discovered that the bitterness of the cacao really complimented the maple syrup-sweetness.  Cacao also boosts your breakfast with antioxidants and is a potent mood alleviator.  Perfect to prepare yourself for the day ahead!



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Beetroot Mung Bean Dahl

Comments (1) |

I have been lucky enough to have learnt a lot about Ayurvedic medicine through my work.  This age-old Indian practice are strong advocators of the healing power of mung (or moong) beans, mostly for fighting cancer and detoxifying.  These green legumes are extremely filling, nutritionally packed, and easy on the digestion.  However, people often dismiss them as they find them too bland.  What they don't realise is how versatile the mung bean really is, and how using a few simple herbs can turn a dish from drab to fab!



Preparing Mung Beans
Mung beans can be used whole, split, or sprouted.
I use whole mung beans in this recipe which can be purchased from any good natural food store or Indian grocer.


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