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 …
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: …
