Maree O'Dwyer – Nutritionist
When I go to the supermarket I make it a habit to put something new in my trolley each time I'm there. Recently, I discovered pulse pasta. It's made from various types of pulse flour; for example chickpea which makes it gluten-free and higher in protein than regular pasta. I was sceptical at first thinking …
These are my favourite kind of bliss balls as I am addicted to chocolate. I’ve used many different types of nuts for this recipe, but always come back to cashews. They aren’t as strong in flavour as others, so lend themselves beautifully to any flavour you add to them. Bliss balls are the perfect way …
You will need: Half bunch kaleHalf bunch silverbeetHalf head of broccoliThe leaves and ends of a bunch of celery or alternatively 6 celery stalks1 zucchini1 leek3 cloves of garlic1 cup green lentils2 litres vegetable stock1 can coconut creamPinch of Cayenne pepper1/4 teaspoon Chilli flakes1/4 teaspoon Garam masalaSalt and pepper to taste Method To prepare celery: …
I developed this recipe because I love raw desserts. However, my little one is allergic to about 50% of nuts and it's hard to find recipes that don't include the ones she's allergic too. Almonds are safe in this house, so that's I've what I've included in the base as they are mild in taste …
This recipe is my family's favourite weekend breakfast. High protein, no added sugar and full of hidden nutrients - these pancakes are perfect for breakfast, lunch or just a little snack! You will need: 1 medium sized banana1 eggA large handful spinach leaves, washed1/2 cup oats1/4 teaspoon baking powder1 teaspoon vanilla essenceOil for cooking Method: …
