we’re talk­ing about…

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 CHRIS COURT styling AM­BER DE FLORIO

In­gre­di­ents we’re ex­cited about us­ing for their f lavour and ben­e­fits, in­clud­ing buck­wheat, nut spreads and wakame

BUCK­WHEAT con­tains nu­tri­ents in­clud­ing iron, pro­tein, fi­bre and potas­sium.


It looks like a grain (and the name cer­tainly sounds like a grain), but buck­wheat is ac­tu­ally a seed re­lated to rhubarb and sor­rel. Per­fect for peo­ple avoid­ing gluten, it con­tains no wheat and is a nour­ish­ing ad­di­tion to recipes. The whole seeds and buck­wheat f lour are avail­able in the health food aisle of supermarkets.

Use buck­wheat as a sub­sti­tute for oats in por­ridge, as a nu­tri­tious side dish or in­gre­di­ent in grain sal­ads, or add to baked goods such as bread or bis­cuits.

nut spreads

We’re lov­ing the choice of nat­u­ral nut spreads and but­ters avail­able to buy these days. A good source of heart-heathy fats and pro­tein, they are bril­liant in savoury sauces or in­dul­gent desserts. We also love mak­ing our own and in­cor­po­rat­ing dif­fer­ent f lavours such as ca­cao – go to don­na­hay.com/ blog for recipes to get you started.

If you’ve ever had a sea­weed salad at a sushi bar, it was prob­a­bly one of our favourite va­ri­eties, wakame. Nat­u­ral wakame is a dark green dried sea­weed which brings a del­i­cate briny f lavour and silky tex­ture to soups, noo­dles and sal­ads. It’s a good source of nu­tri­ents in­clud­ing io­dine, fo­late and mag­ne­sium. If you’re pre­par­ing it at home, re­hy­drate it first by soak­ing in cold water for 5–10 min­utes and watch it un­furl and in­crease in size.

what you need to know about WAKAME why we love them… the whole­food spreads add rich f lavour, creamy tex­ture and plenty of good­ness.

al­mond spread cashew spread

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