Recipe know-how:

Super Food Ideas - - HEALTHY KITCHEN -

We use Aus­tralian stan­dard mea­sures. In liq­uid mea­sures, 250ml = 1 cup. Dry in­gre­di­ents are mea­sured in level 1 cup, ½ cup, ¹⁄³ cup and ¼ cup mea­sures. 1 ta­ble­spoon = 20ml (note NZ, US and UK ta­ble­spoon = 15ml). 1 tea­spoon = 5ml. We use 59g to 60g eggs. We use 1100-watt mi­crowaves, un­less oth­er­wise spec­i­fied.

Nu­tri­tion know-how:

HEART FRIENDLY: Low sat­u­rated fat, high fi­bre, lower sodium with heart­friendly fats. Desserts that are based on low-fat dairy without fruit/grain in­gre­di­ents don’t need to be high fi­bre. DI­A­BETES FRIENDLY: Low sat­u­rated fat, high fi­bre, lower sodium with lower GI carbs. HEALTHY: Low sat­u­rated fat, less than 3000kj and 800mg sodium per main meal. VEGE­TAR­IAN: No meat, fish or poul­try but may con­tain eggs and/or dairy. GLUTEN FREE: No gluten-con­tain­ing in­gre­di­ents (ie, wheat, rye, bar­ley, oats or de­riv­a­tives). HIGH IN CAL­CIUM: At least 200mg of cal­cium per serve from lower fat dairy prod­ucts and/or canned fish with bones. LOWER GI: Low sat­u­rated fat with at least 10g carbs per serve from lower GI carbs. CON­TAINS OMEGA-3: Con­tains at least 115g raw or 95g canned oily fish per serve, or at least 100g raw oys­ters, mus­sels, scal­lops or squid/cala­mari per serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.