We love cook­ing (and ex­per­i­ment­ing!) with a wide range of new in­gre­di­ents, as well as old favourites. Here’s a sneak peek into what we’re us­ing in the test kitchen this sea­son.

donna hay - Fresh + Light - - Contents - PHO­TOG­RA­PHY WILLIAM MEPPEM STYLING AM­BER DE FLORIO

In­gre­di­ents we’re ex­cited about us­ing for their nour­ish­ing ben­e­fits, in­clud­ing kale, matcha and puffed quinoa

BABYKALE has ten­der stalks, so you can eat the whole bunch with nowastage.


We’ve well and truly em­braced the kale revo­lu­tion and now it’s one of our ev­ery­day favourites. The leafy green is part of the bras­sica fam­ily which in­clud cab­bage, brocco Brus­sels sprouts shares their nu­tri­tion cre­den­tials, boast­ing fi­bre, vi­ta­mins and an­tiox­i­dants. Tr baby kale (right) or the hardier and darker, green or pur­ple va­ri­eties

Wrap kale in damp pa­per towel and re­frig­er­ate in a plas­tic bag for up to five days. For reg­u­lar kale, you can re­move the stems be­fore stor­ing so it takes up less room.

what you need to know about PUFFED QUINOA

Crisp with a slightly toasted, nutty flavour, this tiny gem is made from dry quinoa that has been popped over high heat with no added fat. With no cook­ing re­quired, it’s a bril­liant short­cut when you want to add the good­ness of quinoa to meals. Just like tra­di­tional quinoa, it’s a com­plete pro­tein and a high source of fi­bre and nu­tri­ents in­clud­ing man­ganese, mag­ne­sium and fo­late. It makes a tasty, crunchy top­ping for sal­ads, soups, por­ridge and more.


This vi­brant pow­der has been trend­ing on lo­cal menus re­cently, but the Ja­panese have en­joyed its earthy flavour and health ben­e­fits for cen­turies. Made from spe­cially grown, finely-ground green tea leaves, matcha is whisked with wa­ter to cre­ate an up­lift­ing drink, but we love us­ing it to add a healthy boost to sweet treats.

why we love it…

Matcha is the whole green tea leaf ground into a pow­der, so you’re get­ting all the an­tiox­i­dants.

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